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

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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.
180 Chapter 8 Fattiness, Cooking Method, Protein, and Body Evaluator’s Name: ____________________________________________________________ Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 10 Alcohol Level Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 5 5 10 10 10 0 5 10 Tannin Overall Body Tannin Alcohol Level Overall Body Tannin Alcohol Level Overall Body Tannin Alcohol Level Overall Body Wine: ________________________ Producer: ___________________ Vintage:_______ Figure 8.4 Wine Texture Tannin Alcohol Level Overall Body
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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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This exercise is designed to establ
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The basic rule for wine and food pa
Page 146 and 147: CHAPTER 6 SALT, BITTERNESS, AND BUB
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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
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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
Page 214 and 215: Food Item: ________________________
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
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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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