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

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Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body
ALCOHOL LEVEL
sample descriptions are included in the wine anchor references shown in the Wine Anchor
References Sheet (Figure B.2). These fabrics are included in the appropriate value band next
to comparable levels of alcohol and wine varietals (Table 7.1).
Alcohol generally is perceived as ‘‘bigness’’ or body in wine. While as a general rule
the amount of alcohol in wine reinforces the perception of body, Peynaud suggests that body
and alcohol strength are not the same; he describes the level of alcohol as ‘‘vinosity.’’ 9 Regular
table wines contain somewhere between 7 and 15 percent alcohol. Fortified wines such as
Port, Sherry, Madeira, and Marsala contain somewhere between 17 and 22 percent. 10 Alcohol
content is easily determined, as it is required by law in the United States to be printed on
the wine label, and it is relatively easy to differentiate the feeling of light, moderate, and
high alcohol by assessing the warming sensation in the mouth. Table 7.1 outlines general
appraisal bands based on the level of alcohol present.
Warmer growing regions create riper grapes, which contain a higher level of sugar
content. During the fermentation process, this higher sugar content converts to higher alcohol
content and ultimately a ‘‘bigger’’ feeling of body in the finished wine. In the case of
wine, bigger is not necessarily better—it depends on personal taste preferences and the food
being served. As a rule, more robust or bold foods work well with bigger, bolder wines but
your mood may also drive this matching decision. You may not prefer to drink big-feeling
wines on a day-to-day basis; sometimes you may be in the mood for a lighter, more refreshing
experience.
Pairing experts suggest that higher-alcohol wines work well with foods served at a
higher temperature but should be avoided when eating or serving very spicy foods. 11 While
high-tannin reds do not work well with some cheeses, alcoholic, flavorful, and lower-tannin
red wines work well with cheeses as a rule. High alcohol in wine can also bring out any
amount of fishiness present in fish dishes. Lower-alcohol wines should be served with most
egg dishes, as higher alcohol tastes even hotter if served with eggs. Chocolate has a tendency
to turn wines thin and acidic, but a higher alcohol content improves the relationship between
wine and chocolate. 12
Table 7.1 Values for Tannin Fabric References and Alcohol
Levels in Wine
Value Bands Tannin Fabric References Alcohol Percentage Present
0
1 Silk Less than 7%
1
2
3
4
5
6
7
8
9
Velvet 7 to 9%
Suede 10 to 12%
Corduroy 12.5 to 14.5%
9
10 Burlap 15% or higher