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

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Chapter 8 Fattiness, Cooking Method, Protein, and Body
MATERIALS NEEDED
STEPS
Table 8.2 Materials Needed for Exercise 8.1
1 white paper placemat per student with
numbered or labeled circles to place
wineglasses (Figure 7.3)
1 spit cup per student
Corkscrew
Drinking water for each student
1 copy of the Aroma Wheel per student Napkins
Tasting instruction sheets for each student
(Figures 8.1, 8.2, and 8.3)
5 wineglasses per student
1 copy Food and Wine Sensory Anchor
Scales per student
Cutting board
Plastic knives Bread knife
1 paper plates per student Pastry brush
Commercially made French bread cut into
1-inch slices, 4 slices per student
Wine Options Ascending Levels of Food Fattiness
Riesling, Chenin Blanc, Gavi, Fendant,
sparkling wines
Sémillon, Sauvignon Blanc,
Gewurztraminer, unoaked Chardonnay,
Beaujolais Nouveau
Pinot Noir, oaked Chardonnay, unoaked
Barbera
Cabernet Franc, Zinfandel, Syrah, Merlot,
oaked Chianti
Plain French bread
Butter-flavored cooking spray on French bread
Extra-virgin olive oil brushed lightly on French
bread
Smart Balance Light spread, 1 tsp on French
bread
Cabernet Sauvignon Unsalted butter, softened, 1 tsp on French
bread
1. Slice the French bread and prepare one slice of bread with each sample of spread for each student.
2. Pour a sample of each wine for each student to try with each sample of bread.
3. Taste the wine samples and assess the level of tannin in each. Record tannin levels in Figure 8.1.