food-and-wine-pairing-a-sensory-experience-robert-harrington

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d. White Zinfandel Worst match 1. 2. 3. Observations: e. Sauternes 4. Best match Worst match 1. 2. 3. Observations: 4. Best match Exercise 5.4 119 f. Cream Sherry Worst match 1. 2. 3. Observations: 4. Best match 5. Did you find the best food-and-wine matches occurred when the food and wine sweetness levels were equal, when food sweetness was less than wine sweetness, or when food sweetness was greater than wine sweetness? 6. Did you identify other food or wine characteristics that contributed more to a sensation of match than sweetness did? 7. Other observations? This exercise is designed to establish baseline measures of acidity levels in wines ranging from flat to tart. The table below provides examples of a range of acidity levels in white wines. The examples for this exercise are those shown as anchors in the Wine Sensory Anchor Scale. The wine sample with the lowest acidity in this exercise will be the warmclimate-zone Chardonnay. Chardonnay wines have less acidity than most white wines. The lower acidity will be partly due to the varietal, the warm climate (meaning riper grapes), and the aging process (if aged in oak). It is best to stick with New World selections for the Chardonnay sample in this exercise, such as warm areas of California (Central Valley, San Joaquin Valley), Texas, northern Chile (Aconcagua Valley), or parts of Australia (New South Wales, Hunter Valley). For the second level of acidity, a Fumé Blanc is suggested. The term Fumé Blanc was first used in the United States by Robert Mondavi in 1968. At the time, Sauvignon Blanc was a less popular varietal, and Mondavi coined the term to reflect a style similar to that of French Pouilly Fumé, which uses the same grape varietal. Fumé Blanc is grown in moderate- EXERCISE 5.4 RANKING ACIDITY LEVELS IN WINE climate areas such as California and generally undergoes some aging in oak. Both of these issues should reduce the total acidity level below that of unoaked Sauvignon Blanc from cool-climate areas. The third level of acidity is reflective of Sauvignon Blanc produced in moderateto cool-climate areas of New Zealand, California, and Washington. From New Zealand, select wines from Hawkes Bay, Auckland, or Gisborne. For the highest example of acidity, select Sauvignon Blanc from Sancerre or the Marlborough region of New Zealand. A second option for high levels of acidity is to try coolclimate Riesling from Germany or Canada. While the Wine Sensory Anchor Scale indicates that the Chardonnay will have a numerical value of about 1–2, it could range from 0 to 3 on the acidity scale depending on your wine selection. This variability is true for the other wine suggestions as well. Your perception of acidity will vary depending on the wine selection, the temperature at which it is assessed, and your individual ability in assessing acidity (separating sweetness or bitterness from acidity). Therefore, during the tasting, you may find some of the wines to be closer or have a greater range of separation in acidity level than that shown in the Wine Sensory Anchor Scale. The numerical values are intended to provide you with a baseline to work from as you learn to assess acidity in wine. OBJECTIVE The primary objectives are to identify differences in acidity levels in wines and to establish a numerical baseline for reliable future assessment. This exercise also provides experience in wine evaluation as a whole and specifically in assessing the balance between sweetness and acidity. Mise en Place: Things to Do Before the Exercise Prior to evaluation, become familiar with the numerical examples shown in the Wine Sensory Anchor Scale (Figure B.2). Keep this scale and an aroma wheel at your side as a reference during the evaluation process. While this exercise focuses on acidity, don’t miss this opportunity to do an informal evaluation of the other elements in each wine sample.
120 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food MATERIALS NEEDED STEPS Table 5.9 Materials Needed for Exercise 5.4 1 white paper placemat per student with numbered or labeled circles to place wineglasses (Figure 4.2) 1 spit cup per student Napkins Crackers to cleanse the palate Corkscrew Drinking water for each student 1 copy of the Aroma Wheel per student 4 wineglasses per student Tasting instruction sheets for each student 1 copy Wine Acidity Level sheet per student Table 5.10 Wine Suggestions for Exercise 5.4 Description Wine Variety Wine Suggestions Low acidity (flat to lacking—if properly made it will be balanced with some tannin from oak aging), value band 0–3 Moderate acidity (refreshing), value band 4–6 Moderate-high acidity (crisp), value band 6–8 High to very high acidity (tartgreen), value band 8–10 Warm-climate Chardonnay California: R. H. Philips, Toasted Head, Woodbridge, Talus, Kunde, Simi Reserve, Matanzas Creek Australia: Lindemans Bin 65, Rosemont Estates Chile: Concha y Toro, Errazuriz Moderate / cool-climate Chardonnay or moderateclimate Fumé Blanc Moderate-climate California or Washington Sauvignon Blanc Cool-climate Sauvignon Blanc or Riesling Chardonnay Burgundy: Mâcon-Villages, Jadot California: Cambria, Gallo of Sonoma Fumé Blanc California: Robert Mondavi Washington: Covey Run, Hogue Cellars California: Kenwood, Iron Horse, Morgan, Meridian Washington: St. Michelle, Columbia Crest, Arbor Crest Sauvignon Blanc Loire Valley Sancerre: Lucien Crochet, Pascal Jolivet, Paul Cherrier New Zealand, Marlborough: Villa Maria, Stoneleigh, Brancott Reserve Riesling German Riesling Kabinett, Mosel-saar-Ruwer, Rheingau: J. J. Prüm, Schloss Johannisberg, Künstler, Wegeler Canada: Château des Charmes, Konzelmann, Inniskillin, Rief, Henry of Pelham 1. Buy the wines. 2. Chill the wines. 3. Distribute the placemats (Figure 4.2) and set up the glasses. 4. Open the wines and pour them in order of lowest to highest acidity. 5. Taste the wines in order and evaluate them (consider the six S’s). Record your observations on the Wine Acidity Level sheet (Figure 5.4).
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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66 Chapter 4 Gastronomic Identity I
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170 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Pacific Northwest Menu 243 Food Ite
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This finished dish is full-bodied,
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While aged cheddar complements just
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Wine and Food Pairing Instrument 24
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C O M P O N E N T S T E X T U R E F
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A Profiling Approach to Match Level
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Food Item:_________________________
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Smoked Corn & Chicken Pasta Penne p
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Components Similarity Contrast Scor
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C O M P O N E N T S T E X T U R E F
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Flavor Similarity Contrast Score Lo
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STEPS Table 11.2 Wines, Food Items,
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Food Item: Grilled Sirloin Yield: 6
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270 Chapter 12 Wine and Cheese: A N
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282 STEPS Chapter 12 Wine and Chees
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288 Chapter 13 The Grand Finale: De
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304 STEPS Chapter 13 The Grand Fina
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308 Chapter 14 The Customer Experie
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314 Glossary Consistency. Refers to
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316 Glossary percent fat content an
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318 Index Botrytis cinerea 291-292
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320 Index Grassiness 38 213 Graves
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322 Index Spice(s) 190, 192, 194, 1
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