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

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CHAPTER 8 FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY CHAPTER OUTLINE: Introduction Aperitif: Canoe Restaurant and Bar Fattiness in Food Cooking Method and Protein Interactions Overall Food Body Interaction of Wine and Food Textures Summary Exercises KEY CONCEPTS: ● Food texture sensations ● Impact of animal or vegetable fats and oils ● Light-to-light and rich-to-rich matching 167
168 Chapter 8 Fattiness, Cooking Method, Protein, and Body INTRODUCTION A standard scientific definition of texture is ‘‘the arrangement of the particles or constituent parts of a material that gives it its characteristic structure.’’ 1 Sensations such as smoothness, stickiness, graininess, fibrousness, and consistency can be detected as part of this tactile sense. Food textures can have a positive or negative impact on our perception of the food item. This perception depends on preconceived notions, context, and our state of mind at the time. Textures in food can be an important element in foodand-wine pairing choices. The determination of whether a food item is light-, medium-, or full-bodied depends on a number of factors, including fat level in the protein or additional plate elements, the cooking method employed, and an overall feeling of body or texture across all of the food items included in a particular dish. These texture elements interact to impact the perception of the body, power, or weight of a particular dish. It is important to note that texture preferences are partially driven by cultural and personal differences. Certainly we all have preferences in terms of texture expectations based on lifetime experiences. For instance, while tofu has a neutral flavor, the texture is very soft and almost gelatinous. This may be part of the reason tofu is not as popular in North American cultures as it is in many Asian cultures. Other common texture examples include preferences or dislike for eating raw oysters or sashimi. Aperitif Canoe Restaurant and Bar A classic match of lamb and tannic red wine. The fattiness and power of the lamb dish provide a balance with the full-bodied and tannic characteristics of the red wine. Canoe is a critically acclaimed restaurant located at the top of the TD Bank Building in Toronto, Canada. It is part of the Oliver Bonacini Restaurants group and was designed to reflect Canada’s rich natural environment. The culinary team is led by executive chef Anthony Walsh and chef de cuisine Tom Brodi. The dinner menu highlights starters and main courses that feature regional Canadian-inspired dishes along with two food and wine tasting menus. There is both a six-course tasting menu (Taste Canoe) and fourcourse tasting menu (Canoe Taste Classics). Each menu presents creative regional dishes paired with appropriate wines. As an additional bonus, the tasting menus also include an amuse-bouche, an intermezzo, and a pre-sweet item. Additional information about Canoe and other Oliver Bonacini Restaurants can be found at www.oliverbonacini.com.
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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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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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Page 146 and 147: CHAPTER 6 SALT, BITTERNESS, AND BUB
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Page 164: Main texture measures used in food
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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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218 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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