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

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Evaluator’s Name: ____________________________________________________________ Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 10 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 5 5 10 10 10 Tannin Tannin Tannin Tannin Wine: ________________________ Producer: ___________________ Vintage:_______ Figure 8.1 Wine Tannin 0 5 10 Tannin Exercise 8.1 175
176 Chapter 8 Fattiness, Cooking Method, Protein, <strong>and</strong> Body Evaluator’s Name: Food Item: __________________________________________________ 0 5 10 Food Item: __________________________________________________ 0 Food Item: __________________________________________________ 0 Food Item: __________________________________________________ 0 5 5 10 10 10 Fattiness Fattiness Fattiness Fattiness Food Item: __________________________________________________ Figure 8.2 Food Fattiness Level 0 5 10 Fattiness 4. Taste the bread samples <strong>and</strong> assess the level of fattiness in the following order (record on Figure 8.2): a. Plain French bread b. Bread with butter-flavored cooking spray c. Bread brushed with extra-virgin olive oil d. Bread with Smart Balance Light Buttery Spread e. Bread with butter
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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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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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Evaluator’s Name: _______________
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This exercise is designed to establ
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Page 144 and 145: The basic rule for wine and food pa
Page 146 and 147: CHAPTER 6 SALT, BITTERNESS, AND BUB
Page 148 and 149: sauce, vegetarian spring rolls, gla
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Page 152 and 153: Table 6.3 Sweetness Levels in Spark
Page 154 and 155: Figure 6.2 1 Wine— No Bubbles Win
Page 156 and 157: MATERIALS NEEDED Table 6.5 Material
Page 158 and 159: STEPS Saltiness Name:______________
Page 160 and 161: BITTERNESS Exercise 6.1 143 1. Prep
Page 162 and 163: PART C WINE AND FOOD TEXTURE CHARAC
Page 164: Main texture measures used in food
Page 167 and 168: 150 Chapter 7 Wine Texture Characte
Page 183 and 184: 166 OBJECTIVE Chapter 7 Wine Textur
Page 185 and 186: 168 Chapter 8 Fattiness, Cooking Me
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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)
Page 212 and 213: How Spice Is Assessed: Identifying
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Page 216 and 217: Name____________________ Spice Food
Page 218 and 219: For this exercise, I suggest using
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Page 222: Try a variety of wine styles (white
Page 225 and 226: 208 Chapter 10 Flavor Intensity and
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226 Chapter 10 Flavor Intensity and
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228 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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