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

This exercise allows you to assess the interactions
among five food fattiness levels
and five tannin levels using five
different wine varietals. For this exercise,
you may utilize many of the same varietals
used in Exercise 7.1 on wine texture.
While these varietals provide a good
spectrum of all the texture elements in
wine, this exercise’s primary focus is on
tannin. Using the Food Sensory Anchor
Scale (Figure B.1) and Wine Sensory Anchor
Scale (Figure B.2), you will have ba-
EXERCISE 8.1
FOOD FATTINESS AND WINE TANNIN MATCHING
sic reference points for ascending levels
of wine tannin and food fattiness. When
selecting the wines for this exercise, be
sure to consider the potential impact of
Old or New World origins, climate zones,
oak aging, and wine maturity.
OBJECTIVES
To distinguish differing levels of food fattiness
and assess the relationship be-
A formal place setting with
bread, butter, and red wine.
These elements provide a
simple test of the relationship
between food fattiness and
wine tannin.
Exercise 8.1 173
tween wine tannin and food fattiness levels
in terms of perceived match.
Mise en Place: Things to Do Before
the Exercise Review the texture
sections of Chapter 7 (wine texture evaluation)
and Chapter 8 (food texture evaluation),
particularly the sections on wine
tannin and food fattiness.