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

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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.