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

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Exercise 7.1 163 3. Open the wines and pour about 1-oz servings in number order. 4. On the Wine Texture sheet (Figure 7.2), complete the following information for each wine: wine type/category, wine producer, and vintage. Evaluators Name: ____________________________________________________________ Figure 7.2 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 10 Alcohol Level Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 5 5 10 10 10 Tannin Overall Body Tannin Alcohol Level Overall Body Tannin Alcohol Level Overall Body Tannin Alcohol Level Overall Body Wine: ________________________ Producer: ___________________ Vintage:_______ Wine Texture 0 5 10 Tannin Alcohol Level Overall Body 5. Taste the wines in number order. Assess the six S’s, paying particular attention to the texture elements of tannin, oak, alcohol, and overall body. a. Sample number 1. Do you pick up any astringent sensation in this sample? The typical color of Riesling and other wines in this group is pale yellow, sometimes with a greenish tinge. Does this sample give you a feeling of thin, light, or moderate weight or viscosity when swished about the mouth? Do you pick up any significant amount of chemical heat derived from alcohol? What is the alcohol percentage stated on the bottle? The varieties in the first group should have lower levels of alcohol, particularly those grown in a cool climate. Higher-quality Riesling comes from cooler climates. Make notes about your observations. b. Sample number 2. The varietals in this group will typically have more color and be more powerful than those in the first group. Is the alcohol percentage higher on the label for this sample than for sample 1? Can you detect any differences in tannin or alcohol levels in this sample? The wine selected for this sample should still have no oak character, little or no tannin, and a light to moderate body.
164 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body c. Sample number 3. If you selected an oaked Chardonnay, you should notice a significant change in the color and aroma compared to the other two samples. Generally, the Pinot Noir will have some oak aging, but it will not be as pronounced in its aroma compared to an oaked Chardonnay. The unoaked Barbera will have moderate levels of tannin, alcohol, and body, similar to those of a New World Pinot (though tannin level can vary significantly depending on the fermentation and aging process). Whatever the wine choice, this group will be more powerful in tannin and body than the previous groups. Is the alcohol percentage higher than the earlier samples? Can you detect any differences in tannin or alcohol levels in this sample? How strong are these characteristics? What stands out as dominant elements in this wine? Make notes about your observations. d. Sample number 4. All of the wines in this group will be noticeably more substantial. Taste the difference in richness and power in terms of body, higher tannins, and alcohol. All of the wines in this group (Cabernet Franc, Zinfandel, Syrah, Merlot, and oaked Chianti) are of a richer color and weight. You should notice a significant change in the color and aroma as well. These wines will have darker, richer colors and more substantial aromas. Whatever the wine choice, this group will be more powerful in tannin and body than the previous groups. Is the alcohol percentage higher than the earlier samples? If there is a difference, are the climate zones a factor? Can you detect any differences in tannin or alcohol levels in this sample? How strong are these characteristics? e. Sample number 5. The wines in this group will be substantially higher in weight, body, and usually tannins. Typically, Cabernet is naturally dark (it can be almost inky in color) and full-bodied. Inspect the viscosity and smell the aroma. What stands out as dominant elements in this wine? Taste and feel the difference in body. Is the puckery sensation greater than that of the wine from the previous group? If not, why not? Record your observations of its intensity and lingering effect on your mouth. 6. Once you have evaluated the five wines, go back and rank-order them on level of tannin, oak, alcohol, and overall body. a. Smooth to rough tannin. Rank the wines from lowest to highest tannin levels. This is not always as straightforward as it might seem. The interaction of acidity and bitterness can alter our perception of tannin. Recall the palate mapping exercise in Chapter 2. Where did you identify the astringent sensation in your mouth? Try to separate the taste of acidity and bitterness from the mouthfeel of tannin. Visualize the fabric samples from smooth silk to rough burlap to assist you in this process. Lowest (smoothest) 1. 2. 3. 4. 5. Highest (roughest) b. Oak. Rank the wines from least oak to most oak. Many of the samples will have little or no oak. Rank them using your best judgment. Use the senses of sight, smell, and taste to identify oak level. No oak 1. 2. 3. 4. 5. Most oak c. Alcohol. Rank the wines from low alcohol to high alcohol. While the wine label provides an approximation of alcohol level, the alcohol content in the finished wine can be as much as 1.5 percent above or below the stated level. Focus on the initial perceived sweetness sensation on the tip of your tongue and the ‘‘hot’’ sensation throughout your mouth. Low alcohol 1. 2. 3. 4. 5. Highest alcohol d. Body. Rank the wines from lightest body to heaviest body. Inspect the viscosity and color for clues. How heavy does the body feel in your mouth? Think of the dairy product examples in Table 7.2—is the mouthfeel similar to skim milk, 2 percent milk, whole milk, half and half, or heavy cream? Lightest body 1. 2. 3. 4. 5. Heaviest body 7. Write any other comments, thoughts, and observations that you identified during this evaluation process. Were there other factors that impacted your perception of wine texture? Extract? Spiciness in the wine? Viscosity?
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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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unoaked white is preferred when pai
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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
Page 210 and 211: Ingredients for Sauce 28 oz (800 g)
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214 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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