food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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152<br />
Chapter 7 Wine Texture Characteristics: Tannin, Oak, <strong>and</strong> Body<br />
During their lessons in cuisine, the students were able to check the feasibility of the recipes <strong>and</strong> to<br />
suggest some appropriate modifications with regard to preparation <strong>and</strong> with regard to the choice of ingredients,<br />
in order for the recipes to be more precise <strong>sensory</strong> models.<br />
Each of the <strong>pairing</strong>s that we created through the modification or creation of a recipe <strong>and</strong> its suggested<br />
Cognac should illustrate a specific aspect of the taste <strong>experience</strong>. We have worked on the textures, the<br />
search for contrasts, <strong>and</strong> the olfactory <strong>and</strong> retro-olfactory qualities, <strong>and</strong> also on the capacity of these <strong>pairing</strong>s<br />
to satisfy the dem<strong>and</strong>s of tradition as well as those of the new Asian consumer.<br />
Because this chapter focuses on the texture elements of <strong>food</strong> <strong>and</strong> drink, can you provide an example of texture<br />
effects in your Cognac <strong>and</strong> <strong>food</strong> <strong>pairing</strong> examples?<br />
By way of a texture example, here is the recipe designed to illustrate the field ‘‘soft, subtle, <strong>and</strong><br />
iodized’’: Gratin of Sea Urchin <strong>and</strong> Scallops with Cognac. This <strong>pairing</strong> goes beyond a simple marriage of<br />
<strong>food</strong> <strong>and</strong> alcohol because the Cognac is an integral part of the dish: the sauce for the gratinée is made with<br />
the Cognac (basically, a savory sabayon or a mousseline sauce with Cognac). The olfaction of the Cognac<br />
is fully present. All aspects of the tasting are satisfied by the harmony <strong>and</strong> the continuity of the suggested<br />
<strong>pairing</strong>. The multiplicity of textures is present in the zabaglione liquid, which meets the lightly cooked,<br />
crisp yet tender caramelized scallops. We are aware of the audacity of this marriage—audacity being the<br />
best defense against boredom or indifference. This contrast is visually present with the softness of the<br />
zabaglione <strong>and</strong> the spikes of the sea urchin. The contrast is thus cognitive: the clients do not expect that<br />
a Cognac would be offered with sea urchin <strong>and</strong> scallops!<br />
Having completed this work, we prepared the recipes for the other taste fields <strong>and</strong> presented them<br />
for a series of tastings <strong>and</strong> tests among the clientele of Saisons. The analysis of the tests showed us that<br />
the clients are not stuck in their ways, nor in their tastes. On the contrary, when they are offered new<br />
<strong>sensory</strong> <strong>experience</strong>s, their loyalty is often won—on condition, of course, that the products offered conform<br />
to the clients’ expectations.<br />
The concept of serving Cognac with <strong>food</strong> in a multicourse menu seems unique. What service issues did you find<br />
with this concept?<br />
An important observation is the extent to which the quality of service can greatly help offerings of<br />
this type <strong>and</strong> ensure the clients’ pleasure. Service rituals allow the setting of st<strong>and</strong>ards, of norms—a codification<br />
that ensures the quality of the service offered. During the early tastings <strong>and</strong> tests, we determined<br />
a method for offering these <strong>pairing</strong>s designed to make them more accessible <strong>and</strong> pleasing to the audience.<br />
The rituals are also very important for more tangible reasons. The table arts <strong>and</strong> all that they imply<br />
are an integral part of the gourmet’s pleasure; it is therefore necessary to recognize their value to the<br />
guest <strong>and</strong> to give them prominence as a service element.<br />
Finally, the clients who agree to partake of the offered <strong>pairing</strong>s will be steered toward a world of<br />
surprise <strong>and</strong> discovery. The service rituals serve as a kind of guide to prevent the client from feeling lost<br />
in some kind of terra incognita. We know from studies into the psycho-sociology of taste that surprise is<br />
an important element. Yet when pushed to the extreme <strong>and</strong> beyond all familiar references, it rarely leads<br />
to satisfaction. Something of the familiar should always be present.<br />
In the service of Cognac, we chose a classic tulip-shaped tasting glass from among the range of glasses<br />
proposed by Hennessy in order to afford this tasting such ceremonial ritual as might enhance the proposed<br />
products. For an optimal tasting <strong>experience</strong>, the glass must be maintained at the ideal temperature for<br />
tasting.<br />
Additionally, the service is explained in order to guide the guests in their tasting <strong>experience</strong>: