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

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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?
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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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68 Chapter 4 Gastronomic Identity I
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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
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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
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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
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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
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172 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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food-and-wine-pairing-a-sensory-experience-robert-harrington

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