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

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Chapter 6 Salt, Bitterness, and Bubbles
Evaluator’s Name:
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Figure 6.5
Water: ________________________________________
0 5 10
Water: ________________________________________
0
Water: ________________________________________
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Low to High Effervescence
Wine: ________________________ Producer: ___________________ Vintage:_______
0
Wine: ________________________ Producer: ___________________ Vintage:_______
0
Wine: ________________________ Producer: ___________________ Vintage:_______
0
Water / Wine Effervescence Evaluation
5
5
5
5
5
10
10
10
10
10
Low to High Effervescence
Low to High Effervescence
Low to High Effervescence
Low to High Effervescence
Low to High Effervescence
4. Taste each popcorn sample with each water sample. Begin with the no-salt popcorn and taste it with the still water, then the 50/
50 mix, then the pure seltzer. Do the same with the moderate-salt popcorn and then the high-salt popcorn. Record your observations
on the Wine/Water Effervescence and Food Saltiness Comparison sheet (Figure 6.3).
5. Repeat the tasting procedure with the three wines, beginning by tasting the no-salt popcorn with the still, semi-sparkling, and
sparkling wine, and repeating for the moderate-salt and high-salt batches.
6. Did you identify a relationship between the salt level in food and effervescence?
7. What was the impact of tasting the high-salt sample with each of the water samples?
8. Did you identify other food or wine characteristics that contributed to a sensation of match or non-match with this group of
food and wine samples?