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

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Evaluator’s Name: Food Item: __________________________________________________ 0 5 10 Food Item: __________________________________________________ 0 Food Item: __________________________________________________ 0 Food Item: __________________________________________________ Figure 8.5 0 Food Overall Body 5 5 5 10 10 10 Fattiness Overall Body Fattiness Overall Body Fattiness Overall Body Fattiness Overall Body Exercise 8.2 181 3. Taste the wine samples and assess the level of tannin, alcohol, and overall body in each. Record in Figure 8.4. 4. Taste each food sample and assess the level of fattiness and overall body in the following order (record on Figure 8.5): a. Chicken en papillote b. Grilled pork loin c. Braised beef
182 Chapter 8 Fattiness, Cooking Method, Protein, and Body Name:____________________ Food Item:________________________________ Circle the level of match below: Riesling (dry) or Other ______________________________________________ –4 –3 –2 –1 0 +1 +2 +3 +4 Food Has Equal Food Has Weaker Body Level Stronger Body Chardonnay, Pinot Noir or Other _____________________________________ –4 –3 –2 –1 0 +1 +2 +3 +4 Food Has Equal Food Has Weaker Body Level Stronger Body Merlot or Other ____________________________________________________ –4 –3 –2 –1 0 +1 +2 +3 +4 Food Has Equal Food Has Weaker Body Level Stronger Body Cabernet Sauvignon or Other ________________________________________ –4 –3 –2 –1 0 +1 +2 +3 +4 Food Has Equal Food Has Weaker Body Level Stronger Body Port or Other ________________________________________ –4 –3 –2 –1 0 +1 +2 +3 +4 Food Has Equal Food Has Weaker Body Level Stronger Body 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 8.6 Level of Body Match 5. Taste each food sample with the five wine samples. Using the scale in Figure 8.6, rank the relationship between food body and wine body. This scale is a bipolar line scale, with 0 representing a combination where neither the food nor the wine dominates with regard to body. A negative value indicates that the wine body dominates, and a positive value indicates that the food body dominates. 6. Discuss and record any sensory observations regarding the relationship between wines and food body. What impact did alcohol level and tannin have on this relationship? What impact did protein type and cooking method have on the relationship? Would the outcomes be different if different cooking methods were used? 7. Rank the food items from lightest to fullest body. Do your assessment levels match the value bands provided in the Food Sensory Anchor Scale (Figure B.1)? What were the key drivers of body or power in each food dish?
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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
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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
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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
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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
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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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