food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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178<br />
Chapter 8 Fattiness, Cooking Method, Protein, <strong>and</strong> Body<br />
7. Rank the <strong>wine</strong>s from lowest to highest in tannin level. Remember that the interaction of acidity <strong>and</strong> bitterness can alter your<br />
perception of tannin. Recall the palate mapping exercise in Chapter 2—where did you identify the astringent sensation in your<br />
mouth? Try to separate the tastes of acidity <strong>and</strong> bitterness from the mouthfeel of tannin. Visualize the fabric samples from<br />
smooth silk to rough burlap to assist you in this process.<br />
Lowest (smoothest) 1. 2. 3.<br />
4. 5. Highest (roughest)<br />
8. Write down any other comments, thoughts, <strong>and</strong> observations that you identified during this evaluation process. Were there<br />
other factors that impacted your perception of <strong>wine</strong> tannin? What was your perception of the relationship between <strong>food</strong> fattiness<br />
<strong>and</strong> <strong>wine</strong> tannin? Was there a relationship? Did it differ depending on whether the fat was animal-based or vegetable-based?<br />
Did the acidity in the <strong>wine</strong> have an impact on <strong>food</strong> fattiness?<br />
The purpose of this exercise is to showcase<br />
the impact of matching <strong>food</strong> body<br />
<strong>and</strong> <strong>wine</strong> body based on similarity or<br />
contrast. This exercise includes three finished<br />
<strong>food</strong> dishes <strong>and</strong> five <strong>wine</strong>s providing<br />
a range of body levels <strong>and</strong> alcohol<br />
levels. The <strong>food</strong> items provide examples<br />
of how protein type <strong>and</strong> cooking method<br />
interact with each other <strong>and</strong> impact the<br />
overall perception of <strong>food</strong> body. While all<br />
of these <strong>food</strong> items are very <strong>wine</strong>friendly,<br />
you should find substantial differences<br />
in your perception of body,<br />
power, <strong>and</strong> texture.<br />
For this exercise, you may utilize<br />
many of the same varietals in Exercise<br />
8.1 or experiment with other <strong>wine</strong>s or<br />
varietals. Using the Food Sensory Anchor<br />
Scale (Figure B.1) <strong>and</strong> Wine Sensory An-<br />
EXERCISE 8.2<br />
FOOD BODY AND WINE BODY MATCHING<br />
chor Scale (Figure B.2), you will have basic<br />
reference points for ascending levels<br />
of alcohol level, <strong>wine</strong> body, fattiness, <strong>and</strong><br />
<strong>food</strong> body. When selecting the <strong>wine</strong>s for<br />
this exercise, be sure to consider the potential<br />
impact of Old or New World origins,<br />
climate zones, oak aging, <strong>and</strong> <strong>wine</strong><br />
maturity.<br />
OBJECTIVES<br />
To distinguish differing levels of <strong>food</strong> fattiness,<br />
<strong>food</strong> body, alcohol level, <strong>and</strong> <strong>wine</strong><br />
body; to explore the relationships between<br />
<strong>food</strong> body <strong>and</strong> <strong>wine</strong> body; <strong>and</strong> to<br />
explore the relationship between alcohol<br />
level <strong>and</strong> <strong>food</strong> <strong>and</strong> its impact on perceived<br />
match.<br />
Mise en Place: Things to Do Before<br />
the Exercise Review the sections<br />
of Chapter 7 describing the <strong>wine</strong> texture<br />
evaluation <strong>and</strong> the sections in this chapter<br />
on <strong>food</strong> texture. Time the <strong>food</strong> preparation<br />
around the desired tasting time.<br />
Recipes are included at the end of this<br />
chapter. The braised beef dish should be<br />
prepared well in advance to ensure that<br />
the flavors are well blended <strong>and</strong> the beef<br />
tips are tender. The chicken en papillote<br />
can be prepared ahead of time <strong>and</strong><br />
cooked prior to the tasting session. The<br />
grilled pork dish can be seasoned <strong>and</strong><br />
marinated in advance, grilled just prior to<br />
tasting. Care must be taken to ensure the<br />
<strong>food</strong> items are served at the proper temperature.