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

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SUMMARY Wine texture is driven by a number of factors. The most clearly identifiable ones are tannin, alcohol, and a sensation of body. Oak provides not only texture but also aroma, color, and flavor. These elements are important considerations when selecting wines based on personal DISCUSSION QUESTIONS 1. What are the key texture elements in wine? 2. How would you describe the astringent sensation of tannin? 3. Is tannin an element in white and red wines? 4. What are the key factors driving alcohol levels in wine? EXERCISE 7.1 Exercise 7.1 161 preferences, the mood of the event, and foods with which the wine will be paired. The end-of-chapter exercises will allow you to reinforce your understanding of these elements and the tactile sensations they create. 5. Can you think of additional wine characteristics that provide a sense of texture? 6. Is an assessment of overall body related to tannin, alcohol, and oak levels in wine? Or are they separate characteristics? WINE TEXTURE ELEMENTS: TANNIN, ALCOHOL, OAK, AND OVERALL BODY The purpose of this exercise is to focus on differences in the level of the primary elements in wine that make up tactile perceptions of texture. For this exercise, you may utilize many of the same varietals as the Basics of Wine Evaluation exercise in Chapter 2 (Exercise 2.2). These varietals provide a good spectrum of variation for all of the texture elements. Other varietals can be used to increase your knowledge if desired; some examples are provided in Table 7.2 in this chapter. Using the Wine Sensory Anchor sheet (Figure B.2) and Tables 7.2 and 7.3, you will have basic reference points and descriptions for ascending levels of tannin, alcohol, and overall body. When se- STEPS lecting the wines for this exercise, be sure to consider the potential impact of Old or New World selections, climate zones, oak aging, and wine maturity. OBJECTIVES This exercise has four objectives. The first is to establish a baseline and sensory memory of the ascending mouthfeel characteristics of tannin in wine. The second objective is to reinforce your understanding of the impact of alcohol level on the perception of ‘‘bigness,’’ hot after effects, and overall weight of a wine. The third is to be able to clearly identify the flavor, aroma, and texture impacts of oak. 1. Buy the wines. 2. Set up the glasses using the placemats (Figure 7.1) in the following order: The fourth objective is to instill a deeper knowledge of the typical textural elements of major wine varietals. Mise en Place: Things to Do Before the Exercise Review the sections of this chapter describing the wine texture evaluation. MATERIALS NEEDED Select one wine sample for each overall wine body description shown in Table 7.2. You will wind up with five different varietals.
162 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body Figure 7.1 3 Wines 1 to 5 1 Table 7.4 Materials for Exercise 7.1 Body Style Wine choice Thin Light Moderate Full Heavy 1 white paper placemat per student with numbered or labeled circles to place wineglasses 1 spit cup per student Napkins Crackers to cleanse the palate Corkscrew Drinking water for each student 1 copy of the Aroma Wheel per student 5 wineglasses per student 1 glossary of wine terms per student Tasting instruction sheets for each student Table 7.5 Ascending Order of 5 Wine Varietals by Texture 1 2 3 4 5 Riesling, Chenin Blanc, Gavi, Fendant, sparkling wines Sémillon, Sauvignon Blanc, Gewurztraminer, unoaked Chardonnay, Beaujolais Nouveau 4 Pinot Noir, oaked Chardonnay, unoaked Barbera 5 2 Cabernet Franc, Zinfandel, Syrah, Merlot, oaked Chianti Some Cabernet Sauvignon, Barolo, Port, late-harvest Zinfandel
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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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PART B THE FOUNDATION: FOOD AND WIN
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at all. Dryness and sweetness for t
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CHAPTER 5 THE IMPACT OF SWEETNESS A
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THE IMPACT OF SWEETNESS LEVELS IN W
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Table 5.1 Wine Sweetness Level Desc
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with a fruit/sweet sauce, choose a
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Table 5.3 Acidity Level Description
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Page 130 and 131: STEPS Exercise 5.1 113 1. Buy the w
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Page 160 and 161: BITTERNESS Exercise 6.1 143 1. Prep
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Page 164: Main texture measures used in food
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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
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212 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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