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

Name:____________________ Food Item:________________________________
Circle the level of match below:
Wine Sample 1:________________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Has Equal Food Has
Lower Fattiness Level Higher Fattiness
Wine Sample 2:________________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Has Equal Food Has
Lower Fattiness Level Higher Fattines
Wine Sample 3:________________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Has Equal Food Has
Lower Fattiness Level Higher Fattiness
Wine Sample 4:________________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Has Equal Food Has
Lower Fattiness Level Higher Fattiness
Wine Sample 5:________________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Has Equal Food Has
Lower Fattiness Level Higher Dattiness
Overall feeling of Food & Wine Match (Circle the level of match below):
Wine Sample 1 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9
No Match Average Match Synergistic Match
Wine Sample 2 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9
No Match Average Match Synergistic Match
Wine Sample 3 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9
No Match Average Match Synergistic Match
Wine Sample 4 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9
No Match Average Match Synergistic Match
Wine Sample 5 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9
No Match Average Match Synergistic Match
Figure 8.3
Level of Match Between Food Fattiness and Level of Wine Tannin
Exercise 8.1 177
5. Taste each bread sample with the five wine samples. Using the scale in Figure 8.3, rank the relationship between food fattiness
and wine tannin. This scale is a bipolar line scale, with 0 representing a combination in which neither the food fattiness nor the
wine tannin dominates. A negative value indicates that the wine tannin dominates, and a positive value indicates that the food
fattiness dominates. Record any sensory observations based on the relationship between wines and food fattiness.
6. Rank the bread samples from lowest to highest in fattiness levels. This is not always as straightforward as it might seem. Do
your assessment levels match the value bands provided in the Food Sensory Anchor Scale (Figure B.1)? Where did you identify
the fattiness or fullness sensation in your mouth?
Lowest fat 1. 2. 3.
4. 5. Highest fat