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

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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?