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

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CHAPTER 6 SALT, BITTERNESS, AND BUBBLES CHAPTER OUTLINE: Introduction Aperitif: Peller Estates Winery Saltiness Bitterness Sparkling Wine and Pairing Effervescence: The Great Equalizer? Summary Exercises KEY CONCEPTS: ● The limiting effects of food saltiness and bitterness ● Effervescence lessens the negative effects of high salt ● Higher effervescence provides a cleansing effect on moderately high food bitterness ● Bitterness bitterness more bitterness 129
130 Chapter 6 Salt, Bitterness, and Bubbles INTRODUCTION The Peller Estates sparkling wines and food recommendations provide a good introduction to this chapter, which features a discussion of the impact of wine effervescence in food pairing decisions. The following sections introduce the impact Aperitif Peller Estates Winery of food saltiness and bitterness on the pairing process along with an overview of sparkling wine characteristics, levels of effervescence, and the relationship between effervescence and palate cleansing. Peller Estates Winery, which produces some of North America’s premium sparkling wines, is located on a forty-acre vineyard that is walking distance from the Old Town of Niagara-on-the-Lake in Ontario, Canada. This family winery spans three generations and has captured the attention of knowledgeable consumers and critics alike. More than forty The entrance to Peller Estates years ago, Andrew Peller, a Hungarian immigrant, opened a modest winery in British Columbia’s Okanagan Valley. This humble beginning planted the roots of a dream that would be passed along to his son John and later to his grandson Joe. The mission of Peller Estates is simply to produce high-quality premium wines combining the best vineyards and skilled winemaking with patience and dedication. The Niagara winery features a 5,000-square-foot underground barrel aging cellar (350 barrels) and a 5,000-square-foot press house (1,000 barrels) that is home to Peller’s nextgeneration wines. Peller Estates’ renowned Ice Cuvee VQA is a traditional méthode champenoise sparkling Winery in the Niagara Region wine made with Chardonnay and Pinot Noir grapes, naturally fermented and aged in the of Ontario, Canada bottle. When the lees are disgorged, a dosage of Vidal ice wine is added. The intensity of (courtesy of Peller Estates Winery). the ice wine creates a sparkling wine of unique style and finesse. The finished product has very fine bubbles with a brilliant yellow straw color. A bouquet of apricot, yeast, and ripe apple with hints of honey is followed by tropical fruits on the palate and a refreshing sweet grapefruit finish. This medium-dry sparkling wine (approximately 2.8 percent residual sugar) is noticeably sweet and is best enjoyed before a meal as an aperitif or after a meal with fresh fruit and cheese. Suggested foods to accompany this wine include oven-roasted plum tomatoes on toasted baguettes with goat cheese; phyllo spring rolls with plum sauce; fresh fruit such as mangoes, golden pineapple, Bartlett pears and strawberries; cream fruit cheeses with country bread; goat cheese terrine with a dried-fruit salad; harvest butternut squash soup with maple drizzle; and, of course, salty appetizers. A more traditional approach to sparkling wine is found in the winery’s Trius Brut VQA. The grapes for this méthode classique sparkling wine are hand-harvested and whole-bunch pressed with the special Champagne press cycle. A cuvée of 70 percent Chardonnay and 30 percent Pinot Noir receives a second fermentation in the bottle using Epernay yeast, up to two and a half years of aging sur lie, and time-honored riddling and disgorging for removal of spent yeast cells. This process produces a sparkling wine of great finesse and style. It has exceptional fizz and an appealing toasty/yeasty character, and it can hold its own against many well-made Champagnes. This is a non-vintage brut sparkling wine with 0.8 percent residual sugar and is an excellent partner with a wide variety of foods, including pan-fried fresh perch or pickerel, chicken in a light lemon cream
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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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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
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Page 130 and 131: STEPS Exercise 5.1 113 1. Buy the w
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Page 134 and 135: STEPS Table 5.8 Wine and Food Sweet
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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:______________
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Page 164: Main texture measures used in food
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180 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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