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

OBJECTIVE
To explore wines with an oaky style.
Mise en Place: Things to Do Before
the Exercise Select two wines
that are both made using the white Char-
STEPS
EXERCISE 7.2
OAK IN WINE
donnay grape. The first sample should
have no oak flavor, just the pure character
of the Chardonnay grape. Good bets are
many Chardonnays from Canada (Ontario
region) or Mâcon-Villages from the
Burgundy region of France. The second
sample will have a distinct oaky character
Exercise 7.3 165
to it. Select a Chardonnay from California
or Australia. Look for words on the label
such as barrel-aged or barrel-fermented
as well as the winemaker’s description on
the back of the label, which many times
indicates oak aging or wood or smoky
aromas.
1. Sight. The oaked sample should be noticeably darker.
2. Smell. The dominant aroma in sample 1 will be pure Chardonnay. The dominant aroma in sample 2 will be much richer and
have a smoked or woody character.
3. Sip. Sample 1 should provide a lighter to moderate sense of body and weight. The taste is all Chardonnay. Sample 2 will have
a richer, fuller body and texture with a taste that is more complex and stronger. You should also notice a drop in the acidity
level from sample 1 to sample 2.
4. Spit/swallow and savor. What differences are there in the lingering effects of these two wines? Is the oak aging worth the
additional price in terms of providing more flavor persistence?
OBJECTIVE
To explore the differences in tannin levels
between wines.
STEPS
EXERCISE 7.3
TANNIN IN WINE
Mise en Place: Things to Do Before
the Exercise Select a Pinot Noir
(low tannin) and a Cabernet Sauvignon
(high tannin) for this exercise. Be
sure to choose two wines from the same
general growing region to ensure substantial
differences between them.
1. Sight. The Cabernet should be noticeably darker—a deep reddish purple compared to the dark ruby color of the Pinot.
2. Smell. Note the character differences between the two. Tannin does not have an aroma, but the character of the Cabernet will
be a good indicator of tannins to come.
3. Sip. The Pinot should be smooth and silky, while the Cabernet will be more puckery. This sensation should be apparent on the
tongue, cheeks, and gums.
4. Spit/swallow and savor. What differences are there in the lingering effects of these two wines? Does the astringent effect from
the tannin linger in your mouth?