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

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CHAPTER 7 WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY CHAPTER OUTLINE: Introduction Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs Texture in Wine Tannin Mouthfeel Wheel Alcohol The Impact of Oak Overall Wine Body Maturity, Micro-oxygenation, and Other Factors Summary Exercises Key Concepts KEY CONCEPTS: ● Smooth-to-rough mouthfeel continuum ● ‘‘Bigness’’ in wine: alcohol and other factors ● Oak as a ‘‘reverse marinade’’ ● Definitions and descriptions of body 149
150 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body INTRODUCTION Wine and food have a number of elements that create touch sensations, perceived as texture, across the surfaces of the mouth. Texture provides an inclusive category for a number of terms used to describe these touch or mouthfeel sensations. While often referred to as a tactile sense, a broad definition of texture can include any attributes that are felt with all mouth surfaces (tongue, cheeks, teeth, palate, lips, etc.) and even the fingers. The sensation of carbonation (the tingly feeling of effervescence) is technically an attribute of texture but was included in the hierarchy under the components area due to its relationship with salt and bitterness in food. Texture elements in wine can have positive or negative effects depending on expectations about the type of wine served and what it is being served with. Did the body of the wine match what is expected of the varietal? Did the amount of oak or alcohol match expectations (about Old World or New World traditions)? And did the astringency levels match expectations based on the varietal, climate zone, and maturity of the wine? The following sections outline the primary texture elements of wine and how these elements interact with each other. The decision on whether or not wine should be cellared is based on wine type, wine quality, personal preference, and other factors. Aperitif The Exemplary Nature of a Symbiosis Between Dishes and Cognacs: The Creation of a Unique Gala Dinner at the Paul Bocuse Institute In this Aperitif, Professors Philippe Rispal and Yvelise Dentzer of the Paul Bocuse Institute, near Lyon, France, discuss how the creation of a gala dinner that featured unique pairings of Cognacs and food served as an exercise in multilayered sensory analysis. The project was carried out in partnership with Hennessy Cognac, who kindly made their best products available to the faculty and students of the Institute.
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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
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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
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.
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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 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 169 and 170: 152 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
Page 204 and 205: PART D FLAVORS: ARCHITECTURAL ELEME
Page 206 and 207: CHAPTER 9 THE IMPACT OF SPICE CHAPT
Page 208 and 209: Aperitif/Bayou La Seine: An America
Page 210 and 211: Ingredients for Sauce 28 oz (800 g)
Page 212 and 213: How Spice Is Assessed: Identifying
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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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