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

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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?