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

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MATERIALS NEEDED Table 6.5 Materials Needed for Exercise 6.1 Food Saltiness Samples (1 sample per student) 2 c (480 ml) air-popped popcorn, no salt 2 c (480 ml) air-popped popcorn with 1 ⁄8 tsp (0.5g) popcorn or regular salt 2 c (480 ml) air-popped popcorn with 1 ⁄4 tsp (1 g) salt Food Bitterness Samples (1 sample per student) Iceberg lettuce Celery or frisée Belgian endive Radicchio Corkscrew Exercise 6.1 139 Water Samples (1 sample per student) 100% still water 50% still water and 50% seltzer 100% seltzer Wine Samples (1 sample per student) Moscato d’Asti Champagne, Cava, or other sparkling wine Sample cups or plates 6 wineglasses per student 1 white paper placemat per student for glass setup Food Saltiness and Food Bitterness Evaluation sheets Drinking water for each student 1 copy Wine and Food Sensory Anchor Sheets per student 1 spit cup per student 1 copy Water / Wine Effervescence Evaluation sheet per student Napkins 2 copies Effervescence and Food Saltiness comparison sheets per student 2 copies Effervescence and Food Bitterness comparison sheets per student
140 Chapter 6 Salt, Bitterness, and Bubbles Name:____________________ Wine/Water Anchor:____________________________ The impact of the wine/water sample on food saltiness (Place an X in the space in front of the description that matches the impact the wine/water effervescence level has on the palatability of the food sample): Unsalted Popcorn Comments: ____________________________________________ ____ The water/wine worsens the impact ____ No apparent impact ____ Slightly lessens the negative impact of salt ____ Lessens the negative impact of salt to a palatable level ____ Cleanses away the negative impact of salt and prepares it for another bite/mouthful Popcorn with Moderate Salt Comments: ____________________________________________ ____ The water/wine worsens the impact ____ No apparent impact ____ Slightly lessens the negative impact of salt ____ Lessens the negative impact of salt to a palatable level ____ Cleanses away the negative impact of salt and prepares it for another bite/mouthful Popcorn with High Salt Comments: __________________________________________________ ____ The water/wine worsens the impact ____ No apparent impact ____ Slightly lessens the negative impact of salt ____ Lessens the negative impact of salt to a palatable level ____ Cleanses away the negative impact of salt and prepares it for another bite/mouthful Figure 6.3 Wine / Water Effervescence and Food Saltiness Comparison
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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 105 and 106: 88 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
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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
Page 136 and 137: d. White Zinfandel Worst match 1.
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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
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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 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
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Page 167 and 168: 150 Chapter 7 Wine Texture Characte
Page 183 and 184: 166 OBJECTIVE Chapter 7 Wine Textur
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Page 204 and 205: 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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