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

Recommendations

Info

Evaluator’s Name: ____________________________________________________________ Figure 5.4 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 10 Low to High Acid Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 0 5 5 5 5 5 10 10 10 10 10 Low to High Acid Low to High Acid Low to High Acid Low to High Acid Wine: ________________________ Producer: ___________________ Vintage:_______ Wine Acidity Level Low to High Acid Exercise 5.4 121 a. Focus on identifying the differences in acidity level. Do the differences you perceive match those in Table 5.3? Is it difficult to determine differences in acidity level? b. What are the taste differences? Does sweetness or bitterness impact your perception of acidity? 6. In this exercise there are four whites. Based on your analysis of each wine, rank the wines by level of acidity from lowest to highest. Lowest 1. 2. 3. 4. Highest Observations: Retain the wine and setup for Exercise 5.6.
122 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food Traditional pasta dishes such as this one of tomato and basil create a balance between the natural sweetness in the fresh tomato and its acidity. What wine would be a good match with this dish?
Page 2:
FOOD AND WINE PAIRING A SENSORY EXP
Page 6 and 7:
FOOD AND WINE PAIRING A SENSORY EXP
Page 8 and 9:
PREFACE xi ACKNOWLEDGMENTS xiii CON
Page 10 and 11:
Summary 111 Exercises 112 CHAPTER 6
Page 12:
CHAPTER 13: THE GRAND FINALE: DESSE
Page 15 and 16:
xii Preface PEDAGOGICAL FEATURES TH
Page 18 and 19:
PART A MASTERING THE ART AND SCIENC
Page 20 and 21:
CHAPTER 1 THE WINE AND FOOD PYRAMID
Page 22 and 23:
Aperitif/The Italian Wine and Food
Page 24 and 25:
Aperitif/The Italian Wine and Food
Page 26 and 27:
Food and Wine Pairing Mechanics: Ma
Page 28 and 29:
OVERVIEW OF BOOK METHODS Wine and f
Page 30 and 31:
Wine Sensory Pyramid The Wine Senso
Page 32 and 33:
Classic Italian Wine and Food Examp
Page 34:
The Pinot Bianco tames the asparagu
Page 37 and 38:
20 Chapter 2 Taste Basics and the B
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 62 and 63:
CHAPTER 3 GASTRONOMIC IDENTITY: THE
Page 64 and 65:
on prevailing components, textures,
Page 66 and 67:
Aperitif/How Should Menus and Wine
Page 68 and 69:
Wine: The Impact of Geography and C
Page 70 and 71:
Table 3.1 Approximate Climate Zones
Page 72 and 73:
Wine: The Impact of Geography and C
Page 74 and 75:
Trial and Error, Innovations, and C
Page 76 and 77:
number of reasons why these general
Page 78 and 79:
tasting panel members would be Fren
Page 80:
NOTES 1. B. Santich, ‘‘The Stud
Page 83 and 84:
66 Chapter 4 Gastronomic Identity I
Page 85 and 86:
68 Chapter 4 Gastronomic Identity I
Page 87 and 88: 70 Chapter 4 Gastronomic Identity I
Page 114 and 115: PART B THE FOUNDATION: FOOD AND WIN
Page 116 and 117: at all. Dryness and sweetness for t
Page 118 and 119: CHAPTER 5 THE IMPACT OF SWEETNESS A
Page 120 and 121: THE IMPACT OF SWEETNESS LEVELS IN W
Page 122 and 123: Table 5.1 Wine Sweetness Level Desc
Page 124 and 125: with a fruit/sweet sauce, choose a
Page 126 and 127: Table 5.3 Acidity Level Description
Page 128 and 129: unoaked white is preferred when pai
Page 130 and 131: STEPS Exercise 5.1 113 1. Buy the w
Page 132 and 133: Evaluator’s Name: _______________
Page 134 and 135: STEPS Table 5.8 Wine and Food Sweet
Page 136 and 137: d. White Zinfandel Worst match 1.
Page 140 and 141: This exercise is designed to establ
Page 142 and 143: Evaluator’s Name: _______________
Page 144 and 145: The basic rule for wine and food pa
Page 146 and 147: CHAPTER 6 SALT, BITTERNESS, AND BUB
Page 148 and 149: sauce, vegetarian spring rolls, gla
Page 150 and 151: not a dominant characteristic in wi
Page 152 and 153: Table 6.3 Sweetness Levels in Spark
Page 154 and 155: Figure 6.2 1 Wine— No Bubbles Win
Page 156 and 157: MATERIALS NEEDED Table 6.5 Material
Page 158 and 159: STEPS Saltiness Name:______________
Page 160 and 161: BITTERNESS Exercise 6.1 143 1. Prep
Page 162 and 163: PART C WINE AND FOOD TEXTURE CHARAC
Page 164: Main texture measures used in food
Page 167 and 168: 150 Chapter 7 Wine Texture Characte
Page 183 and 184: 166 OBJECTIVE Chapter 7 Wine Textur
Page 185 and 186: 168 Chapter 8 Fattiness, Cooking Me
Page 187 and 188: 170 Chapter 8 Fattiness, Cooking Me
Page 189 and 190:
172 Chapter 8 Fattiness, Cooking Me
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 204 and 205:
PART D FLAVORS: ARCHITECTURAL ELEME
Page 206 and 207:
CHAPTER 9 THE IMPACT OF SPICE CHAPT
Page 208 and 209:
Aperitif/Bayou La Seine: An America
Page 210 and 211:
Ingredients for Sauce 28 oz (800 g)
Page 212 and 213:
How Spice Is Assessed: Identifying
Page 214 and 215:
Food Item: ________________________
Page 216 and 217:
Name____________________ Spice Food
Page 218 and 219:
For this exercise, I suggest using
Page 220 and 221:
In this exercise, which involves id
Page 222:
Try a variety of wine styles (white
Page 225 and 226:
208 Chapter 10 Flavor Intensity and
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
Page 241 and 242:
Page 243 and 244:
Page 245 and 246:
Page 247 and 248:
The previous chapters have presente
Page 250 and 251:
CHAPTER 11 MENU PLANNING: HORIZONTA
Page 252 and 253:
The Food of the Pacific Northwest 2
Page 254 and 255:
Basic Wine Sequencing Recommendatio
Page 256 and 257:
Basic Wine Sequencing Recommendatio
Page 258 and 259:
Soup Course This menu item incorpor
Page 260 and 261:
Pacific Northwest Menu 243 Food Ite
Page 262 and 263:
This finished dish is full-bodied,
Page 264 and 265:
While aged cheddar complements just
Page 266 and 267:
Wine and Food Pairing Instrument 24
Page 268 and 269:
C O M P O N E N T S T E X T U R E F
Page 270 and 271:
A Profiling Approach to Match Level
Page 272 and 273:
Food Item:_________________________
Page 274 and 275:
Smoked Corn & Chicken Pasta Penne p
Page 276 and 277:
Components Similarity Contrast Scor
Page 278 and 279:
C O M P O N E N T S T E X T U R E F
Page 280 and 281:
Flavor Similarity Contrast Score Lo
Page 282 and 283:
STEPS Table 11.2 Wines, Food Items,
Page 284:
Food Item: Grilled Sirloin Yield: 6
Page 287 and 288:
270 Chapter 12 Wine and Cheese: A N
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
282 STEPS Chapter 12 Wine and Chees
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
288 Chapter 13 The Grand Finale: De
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
304 STEPS Chapter 13 The Grand Fina
Page 323 and 324:
Page 325 and 326:
308 Chapter 14 The Customer Experie
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
314 Glossary Consistency. Refers to
Page 333 and 334:
316 Glossary percent fat content an
Page 335 and 336:
318 Index Botrytis cinerea 291-292
Page 337 and 338:
320 Index Grassiness 38 213 Graves
Page 339:
322 Index Spice(s) 190, 192, 194, 1
show all

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

Create successful ePaper yourself

Delete template?

Save as template?