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

MATERIALS NEEDED
STEPS
Table 8.3 Materials Needed for Exercise 8.2
1 white paper placemat per student with
numbered or labeled circles to place
wineglasses (Figure 7.3)
Exercise 8.2 179
1 spit cup per student
Corkscrew
Drinking water for each student
1 copy of the Aroma Wheel per student Napkins
Tasting sheets for each student (Figures 8.4,
8.5, and 8.6)
5 wine glasses per student
1 copy Food and Wine Sensory Anchor
Scales per student
Cutting board
Plastic forks and knives Bread or crackers to cleanse palate
Plates for tasting samples of each food dish
Wine Options Food Items
Riesling (or substitute Chenin Blanc,
Gewürztraminer, Gavi, Sémillon, or
Sauvignon Blanc if desired)
Pinot Noir (or substitute oaked Chardonnay,
Barbera, Dolcetto, or Beaujolais if desired)
Merlot (or substitute Cabernet Franc,
Zinfandel, Syrah, or Chianti if desired)
Cabernet Sauvignon, a New World example
such as California, Australia, or Washington
State (or substitute Nebbiolo or Barolo if
desired)
Port, Tawny or Ruby (or substitute other
fortified examples such as sherry, Madeira,
or Marsala if desired)
Chicken en Papillote
Grilled Pork Loin
Braised Beef in Red Wine
1. Prepare the food items and distribute samples of each food item—a sufficient amount to evaluate level of fattiness and body
as well as enough to taste with all five wines.
2. Pour a sample of each wine for each student—enough to evaluate and to try with each food sample.