food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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166<br />
OBJECTIVE<br />
Chapter 7 Wine Texture Characteristics: Tannin, Oak, <strong>and</strong> Body<br />
To compare high <strong>and</strong> low alcohol percentage<br />
<strong>and</strong> their impact on identifying<br />
the body of red <strong>and</strong> white <strong>wine</strong>.<br />
STEPS<br />
EXERCISE 7.4<br />
ALCOHOL IN WINE<br />
Mise en Place: Things to Do Before<br />
the Exercise Select two whites<br />
(the same varietal) <strong>and</strong>/or two reds (the<br />
same varietal), with one <strong>wine</strong> from a cool<br />
climate zone <strong>and</strong> one from a moderate/<br />
warm climate zone. For example, you<br />
might select a lower-alcohol German<br />
Riesling <strong>and</strong> a Riesling from a warmer climate<br />
such as Washington State or California.<br />
For reds, select a red from the<br />
Burgundy region of France (Pinot Noir)<br />
<strong>and</strong> compare it against a Pinot Noir from<br />
California. Be sure to check the label to<br />
ensure alcohol level differences.<br />
1. Sight. The cooler-climate <strong>wine</strong>s will have lighter colors than the warmer-climate <strong>wine</strong>s (the Riesling from the cool climate may<br />
have a greenish tinge to it). The Burgundy will be more translucent than the California Pinot.<br />
2. Smell. Note the character differences between the <strong>wine</strong>s from the cooler <strong>and</strong> warmer climates. Can you smell more alcohol?<br />
What are the other aroma differences?<br />
3. Sip. The cooler-climate <strong>wine</strong>s will have more acidity <strong>and</strong> be more subtle. The warmer-climate <strong>wine</strong>s with higher alcohol will be<br />
richer <strong>and</strong> more powerful. This sensation should be apparent on the tip of the tongue (initial sweetness), throughout the mouth,<br />
<strong>and</strong> in its aftereffects.<br />
4. Spit/swallow <strong>and</strong> savor. What differences are there in the lingering effects of these <strong>wine</strong>s? Are there prominent differences in<br />
body, alcohol, fruit character, <strong>and</strong> tannin?<br />
NOTES<br />
1. M. A. Amerine <strong>and</strong> V. L. Singleton, Wine: An Introduction,<br />
2nd ed. (Berkeley: University of California<br />
Press, 1977).<br />
2. M. C. King, M. A. Cliff, <strong>and</strong> J. Hall, ‘‘Effectiveness of<br />
the ‘Mouth-feel Wheel’ for the Evaluation of Astringent<br />
Subqualities in British Columbia Red Wines,’’<br />
Journal of Wine Research 14, 2–3 (2003): 67–78.<br />
3. T. Ishikawa <strong>and</strong> A. C. Noble, ‘‘Temporal Perception<br />
of Astringency <strong>and</strong> Sweetness in Red Wine,’’ Food<br />
Quality <strong>and</strong> Preference 6 (1995): 27–33.<br />
4. S. Kallithraka, J. Bakker, <strong>and</strong> M. N. Clifford, ‘‘Effect<br />
of pH on Astringency in Model Solutions <strong>and</strong><br />
Wines,’’ Journal of Agriculture <strong>and</strong> Food Chemistry 45<br />
(1997): 2211–6.<br />
5. J. Simon, Wine with Food (New York: Simon <strong>and</strong><br />
Schuster, 1996).<br />
6. R. Gawel, A. Oberholster, <strong>and</strong> I. L. Francis, ‘‘A<br />
‘Mouth-feel Wheel’: Terminology for Communicating<br />
the Mouth-feel Characteristics of Red Wine,’’ Australian<br />
Journal of Grape <strong>and</strong> Wine Research 6 (2000):<br />
203–7.<br />
7. King, Cliff <strong>and</strong> Hall, ‘‘Effectiveness of the ‘Mouthfeel<br />
Wheel.’’’<br />
8. Ibid.<br />
9. E. Peynaud, The Taste of Wine: The Art <strong>and</strong> Science of<br />
Wine Appreciation, 2nd ed. (New York: John Wiley<br />
<strong>and</strong> Sons, 1996), 225.<br />
10. A. Immer, Great Tastes Made Simple: Extraordinary<br />
Food <strong>and</strong> Wine Pairing for Every Palate (New York:<br />
Broadway Books, 2002).<br />
11. F. Beckett, How to Match Food <strong>and</strong> Wine (London:<br />
Octopus, 2002).<br />
12. D. Rosengarten <strong>and</strong> J. Wesson, Red Wine with Fish:<br />
The New Art of Matching Wine with Food. (New York:<br />
Simon <strong>and</strong> Schuster, 1989).<br />
13. R. J. Harrington <strong>and</strong> R. Hammond, ‘‘Predicting Synergistic<br />
Matches in Wine <strong>and</strong> Food: Instrument Testing<br />
<strong>and</strong> Evaluation,’’ 2005 Proceedings of International<br />
Council on Hotel, Restaurant <strong>and</strong> Institutional Education<br />
(2005): 155–60.<br />
14. B. Alex<strong>and</strong>er, Le Cordon Bleu Wine Essentials: Professional<br />
Secrets to Buying, Storing, Serving <strong>and</strong> Drinking<br />
Wine (New York: John Wiley <strong>and</strong> Sons, 2001).<br />
15. S. Kolpan, B. H. Smith, <strong>and</strong> M. A. Weiss, Exploring<br />
Wine, 2nd ed. (New York: John Wiley <strong>and</strong> Sons,<br />
2001); Peynaud, The Taste of Wine.<br />
16. A. Immer, Great Wine Made Simple: Straight Talk from<br />
a Master Sommelier (New York: Broadway Books,<br />
2000); K. MacNeil, The Wine Bible (New York: Workman,<br />
2001).<br />
17. R. S. Jackson, Wine Tasting: A Professional H<strong>and</strong>book<br />
(San Diego: Academic Press, 2002).<br />
18. T. Maresca, The Right Wine: Matching Wine with Food<br />
for Every Occasion (New York: Grove Press, 1990).