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

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PART A MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING 1
My interest in food and wine has spanned more than three decades, and in the past several years, this interest has taken center stage. This text was developed as a response to the need to create an experiential methodology to demystify the food-and-wine pairing process. The main focus of this process is on taste characteristics of food and wine from both culinary and sensory perspectives. 2 The discussions and exercises in this text are designed to provide you with an increased depth of experience in food and wine pairing and knowledge of how food and wine elements interact and transform one another. The first section of this text focuses on the basics of wine evaluation, an understanding of the gastronomic identity, and its relationship with wine and food marriages. Chapter 1 introduces the concepts and methodology used throughout this text. The food-and-wine pairing process combines techniques derived from the general sensory literature, the wine evaluation literature, and the culinary arts literature. The heart of the process relies on a systematic approach used to induce, quantify, analyze, and assess the responses to food and wine products based on what is perceived through the senses of sight, smell, taste, touch, and hearing. Chapter 2 provides an overview of the sensory process as applied to wine evaluation. Wine evaluation encompasses a visual examination, olfactory examination, and taste examination. The exercises in this chapter will arm you with tools to clearly identify the primary taste characteristics in wine and food (sweet, sour, bitter, and salty) as well as to differentiate bitterness from astringency. The wine evaluation exercises will allow you to reinforce previous experiences in wine tasting and provide a clear differentiation of the most common wine varietals based on color, smell, body, and taste. Chapters 3 and 4 focus on the concept of gastronomic identity. A region’s gastronomic identity is determined by the environment and cultural elements that impact prevailing components, textures, and flavors in wine and food. The dominant elements in the environment determining wine characteristics include geography and climate. Culture elements include religion, history, level of ethnic diversity, innovations, capabilities, traditions, beliefs, and values. Historical events have had a substantial impact on the wine industry throughout the world. Old World and New World wine regions have differing histories, traditions, and geography. The boundaries between the Old and New Worlds are blurring with the sharing of new technologies and viticulture practices. Old World traditions are being adopted by New World producers as they take a closer look at the relationship between the land and the grape. Just like all cuisine, the wine industry is in constant evolution created by a fusion of unique and identifiable products and traditions that change over time. The food and wine industries are constantly evolving and provide a myriad of opportunities for professionals of all ages to take part. The pairing of food and wine is an interesting topic and even more interesting when experiential tastings are involved. The upcoming exercises will provide you with a tool kit of ideas, concepts, and knowledge to enable you to quickly identify key wine and food elements so that you will be able to pair wine and food with confidence. I hope that you enjoy reading the material in this book as well as doing the end-of-chapter exercises. The material and experiences presented in this text just scratch the surface of the possibilities and variety available in the market today. The background and experience you develop throughout the readings and exercises will bolster your confidence in wine, food, and combining the two. I hope this process piques your curiosity and that you will continue this exciting lifelong journey of learning and experimentation.
Page 2: FOOD AND WINE PAIRING A SENSORY EXP
Page 6 and 7: FOOD AND WINE PAIRING A SENSORY EXP
Page 8 and 9: PREFACE xi ACKNOWLEDGMENTS xiii CON
Page 10 and 11: Summary 111 Exercises 112 CHAPTER 6
Page 12: CHAPTER 13: THE GRAND FINALE: DESSE
Page 15 and 16: xii Preface PEDAGOGICAL FEATURES TH
Page 20 and 21: CHAPTER 1 THE WINE AND FOOD PYRAMID
Page 22 and 23: Aperitif/The Italian Wine and Food
Page 24 and 25: Aperitif/The Italian Wine and Food
Page 26 and 27: Food and Wine Pairing Mechanics: Ma
Page 28 and 29: OVERVIEW OF BOOK METHODS Wine and f
Page 30 and 31: Wine Sensory Pyramid The Wine Senso
Page 32 and 33: Classic Italian Wine and Food Examp
Page 34: The Pinot Bianco tames the asparagu
Page 37 and 38: 20 Chapter 2 Taste Basics and the B
Page 62 and 63: CHAPTER 3 GASTRONOMIC IDENTITY: THE
Page 64 and 65: on prevailing components, textures,
Page 66 and 67: 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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unoaked white is preferred when pai
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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 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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