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

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Main texture measures used in food evaluation include fattiness, cooking method, and an overall assessment of body/texture. Main texture measures used in the evaluation of wine include levels of tannin, alcohol, and oakiness, as well as an overall assessment of body. While oak aging of wine may impart color, body, flavor, and aroma, it should be considered in the wine texture section, as it is most likely to be a key contributor to the body of the wine when matching a wine with the body or power of the food item. 147
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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 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 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 166 and 167: CHAPTER 7 WINE TEXTURE CHARACTERIST
Page 168 and 169: Aperitif/The Exemplary Nature of a
Page 170 and 171: Aperitif/The Exemplary Nature of a
Page 172 and 173: TANNIN Tannin creates a sensation i
Page 174 and 175: As indicated in the sweetness discu
Page 176 and 177: Maturity, Micro-Oxygenation, and Ot
Page 178 and 179: SUMMARY Wine texture is driven by a
Page 180 and 181: Exercise 7.1 163 3. Open the wines
Page 182 and 183: OBJECTIVE To explore wines with an
Page 184 and 185: CHAPTER 8 FOOD TEXTURE CHARACTERIST
Page 186 and 187: A recent tasting menu is provided b
Page 188 and 189: light in the case of poached or ste
Page 190 and 191: This exercise allows you to assess
Page 194 and 195: Name:____________________ Food Item
Page 196 and 197: MATERIALS NEEDED STEPS Table 8.3 Ma
Page 198 and 199: Evaluator’s Name: Food Item: ____
Page 200 and 201: Exercise 8.2 183 Lightest body 1.
Page 202: Food Item: Braised Beef in Red Wine
Page 205 and 206: Flavors in food and wine are the th
Page 207 and 208: 190 Chapter 9 The Impact of Spice I
Page 209 and 210: 192 Chapter 9 The Impact of Spice f
Page 211 and 212: 194 Chapter 9 The Impact of Spice T
Page 213 and 214: 196 Chapter 9 The Impact of Spice W
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198 Chapter 9 The Impact of Spice T
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200 Chapter 9 The Impact of Spice S
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202 Chapter 9 The Impact of Spice F
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204 STEPS Chapter 9 The Impact of S
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CHAPTER 10 FLAVOR INTENSITY AND FLA
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actions with competing flavors and
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Welcome to Inn on the Twenty Releas
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Old World have a tendency toward gr
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Table 10.2 Flavor Intensity Levels
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The Interaction of Wine and Food Fl
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For this exercise, I suggest compar
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STEPS 1. Buy the wines. Name:______
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11. Rank the samples of wine for fl
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Figure 10.4 1 Wines 1 and 2 MATERIA
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Ingredients for Pesto Sauce 2 c (47
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PART E THE WHOLE ENCHILADA: PUTTING
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Chapter 11 presents the concept of
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234 Chapter 11 Menu Planning: Horiz
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250 C O M P O N E N T S T E X T U R
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CHAPTER 12 WINE AND CHEESE: A NATUR
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Wine and Cheese Pairing 271 ‘‘I
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valuable when serving a variety of
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Table 12.2 Semisoft Cheese Examples
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tency, the cheeses in this group ha
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Table 12.6 Blue-Veined Cheese Examp
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MATERIALS NEEDED Table 12.7 Materia
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Date: ____________________ Overall
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Cheese #5: ________________________
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CHAPTER 13 THE GRAND FINALE: DESSER
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Dessert Wine Categories 289 tempera
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Riesling, which is used predominate
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Table 13.2 Dried Grape Wine Example
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sensual, and captivating. Floc is p
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dessert wines. Specific recommendat
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fruity, and fresh wines such as Mos
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wine to shine. Similarity matches c
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DISCUSSION QUESTIONS 1. What are th
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Overall feeling of food and wine ma
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CHAPTER 14 THE CUSTOMER EXPERIENCE:
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The Total Experience: Creating Dist
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three of these tools become valuabl
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A Acidity. The level of acid presen
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picked and crushed while still hard
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A Acid (in wine and food) 107-111 a
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Edelfäule 291 Effervescence 24, 13
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Nouvelle cuisine 78 Nut-based desse
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