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

Exercise 8.2 183
Lightest body 1. 2. 3.
4. 5. Fullest (most powerful) body
8. Rank wine texture in terms of alcohol and body.
a. Alcohol. Rank the wines from lowest to highest alcohol levels. Does your rank order match the stated level of alcohol on the
bottle? What impact did high or low alcohol have on the sensation of wine body? What impact did high or low alcohol have
on perceived match with these food items?
Lowest alcohol 1. 2. 3.
4. 5. Highest alcohol
b. Wine body. Rank the wines from lightest to fullest body. Do your assessment levels match the value bands provided in the
Wine Sensory Anchor Scale (Figure B.2)? What were the key drivers of body or power in each wine?
Lightest body 1. 2. 3.
4. 5. Fullest (most powerful) body
9. Write any other comments, thoughts, and observations that you identified during this evaluation process. Were there other
factors that impacted your perception of match between the food dishes and the wine? What was your perception of the
relationship between food and wine alcohol? What impact did dry or moist cooking methods have on these relationships?
Food Item: Chicken en Papillote
Yield: 4 servings
En papillote is a traditional preparation literally meaning ‘‘in a parcel.’’ The cooking method
of the final product resembles steaming but provides the opportunity to create a unique
tableside release of intense aromas as the parcel is opened and the steam is released. While
the traditional parcel material is parchment paper, the chicken en papillote recipe can be
prepared using aluminum foil if desired. This preparation allows for the use of a wide variety
of sauces, vegetables, herbs, and butters to be added to the parcel prior to cooking.
Ingredients
1 medium leek, washed and sliced into thin
strips
1 medium carrot, peeled and sliced into thin
julienne strips
1 medium zucchini, sliced into thin julienne
strips
4 medium-sized skinless chicken breasts
1 /4 c (60 ml) melted butter or olive oil
2 tbsp fresh herbs (thyme, chives, oregano,
cilantro, etc.)
1 /4 c (60 ml) white wine
Salt
Pepper
Preparation
Heat oven to 400°F (205 °C). Divide the leeks, carrots, and
zucchini between four 12-inch (30 cm) squares of
parchment or aluminum foil, placing the vegetables
about a quarter of the way from the bottom. Place a
chicken breast on top of the vegetables. Brush with
butter or oil and evenly distribute the fresh herbs.
Drizzle each packet with white wine and season with
salt and pepper.
For each parcel, fold the parchment paper over the top of
the chicken and tightly fold the edges so the chicken
and vegetables are enclosed in a pouch. Place the
parcels on a baking sheet and bake for about 20
minutes. Carefully remove the parcels from the oven
and place them on serving plates. Normally, the
packets are opened at the table so that the aroma is
part of the experience.