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

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Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body
Finally, if not most importantly, the success of the Dîner Symbiose shows that the construction of a
strong sensory image is fundamental in the quest for customers’ trust, loyalty, and pleasure. In other words,
individuals’ own mental projections are essential in the definition of tastes.
Throughout this adventure, our students have been able to deepen their mastery of taste. They have
carried out original culinary experiments; they have thought long and hard about the conception of a gala
dinner, the key elements for success, and those elements that transmit the notion of the exceptional. Although
it is sometimes difficult to appreciate during their training, the students achieved a greater understanding
of the essential role service and the table arts play in the success of any dinner.
TEXTURE IN WINE
Texture in wine is described using a variety of terms, including body, power, astringency,
and structure. While food texture can have a range of touch or mouthfeel characteristics,
wine texture is basically limited to three main areas:
a feeling of lightness or richness, a feeling of
smoothness or roughness, and the impact of temperature.
Textures are generally more easily and
consistently identifiable than components or flavors.
Wine lightness or richness character is derived
from several elements, predominantly alcohol
level, extract (particles of fruit that remain suspended
in the finished wine), and the wine’s viscosity.
Wine smoothness or roughness derives from
the tannic qualities of the wine being tasted. Grape
varietals, crushing procedures, the fermentation
process, the aging process, and the maturity of a
wine all impact the smooth-rough sensation.
Therefore, the overall wine texture is associated
with a number of factors, including grape varietal,
Tannin in wine is derived in growing region, winemaking techniques, and the
part by the amount of contact age of the wine. To break this down into a more
with oak during the aging meaningful form, the primary wine texture consid-
process. Larger oak casks
erations in the pairing process are defined as tannin
level, level of alcohol, presence and level of oak,
impart less oak flavor and less
and an overall feeling of body.
tannin than smaller oak
barrels.
The Paul Bocuse Institute, an establishment of higher education as international in its partnerships as in its student
intake, prepares students for careers in hotel and catering management and the culinary arts, leading to a professional
degree after three years or a master’s after five, both awarded by the Jean Moulin Lyon III University.
Philippe Rispal is a specialist in sensory analysis, professor of enology, and sommelier at the Paul Bocuse Institute.
Yvelise Dentzer holds a doctor of arts degree and is a professor of history and social psychology of food at the
Paul Bocuse Institute. Paul James Kirrage is a faculty member at the Institute and translated the discussion from
French to English.