food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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How Spice Is Assessed: Identifying Hot, Savory, or Sweet 195<br />
peppers. Common varieties include habanero (also known as scotch bonnet), poblano, ancho,<br />
serrano, jalapeño, Anaheim, <strong>and</strong> chipotle. Calling the <strong>sensory</strong> reaction to these peppers ‘‘hot’’<br />
refers not to an actual thermal reaction but rather to a chemically induced irritation. 9<br />
To determine a natural <strong>wine</strong> <strong>pairing</strong> for spicy <strong>food</strong>s, it is very useful to look at what<br />
people drink with the dish in the region of the world where it originates. For example, in<br />
Italy, Italian pasta with pesto is served with Soave, Bianco di Custoza, Gavi, or Lugana.<br />
These white <strong>wine</strong>s are light, acidic, <strong>and</strong> refreshing, which works well with the basil <strong>and</strong><br />
garlic elements in this pasta dish. Japanese <strong>food</strong> served with sake or a Louisiana sea<strong>food</strong> boil<br />
served with beer provide additional beverage examples that work well in terms of taste<br />
components, texture, <strong>and</strong> flavor matches.<br />
Thai cuisine presents a unique situation where all of the elements <strong>and</strong> spice types may<br />
be incorporated into a single dish: sweet spices, hot spices, savory spices, <strong>and</strong> a variety of<br />
herbs. In this case, slightly sweet, light, acidic, <strong>and</strong> refreshing white <strong>wine</strong>s provide a counterbalance<br />
in the relationship.<br />
HOW SPICE IS ASSESSED: IDENTIFYING HOT,<br />
SAVORY, OR SWEET<br />
As discussed earlier, flavors are closely tied to our perceptions of specific characteristics<br />
inherent in <strong>food</strong> or <strong>wine</strong>, <strong>and</strong> are derived from both aroma <strong>and</strong> taste sensations. These<br />
sensations can be described as in-mouth smells.<br />
In assessing spice in <strong>wine</strong> or <strong>food</strong>, it is important to differentiate between herbs <strong>and</strong><br />
spices as well as among hot, savory, <strong>and</strong> sweet spices. While many <strong>food</strong>s include more than<br />
one type of spice or herb, the evaluation process is about determining the dominant spice<br />
types that will have an impact on <strong>wine</strong> choices. Once the dominant spice types are determined,<br />
the level of intensity of the specific spice flavor has important implications for <strong>wine</strong><br />
choices.<br />
The term intensity refers to concentration, power, or force 10 <strong>and</strong> applies to all flavor<br />
types. The evaluation of spice intensity defines the relative level of intensity or force of the<br />
characteristic spice(s) in the <strong>wine</strong> or <strong>food</strong>. These levels can be verbally described on a scale<br />
ranging from no spice to weak spice, moderate spice, intense spice, <strong>and</strong> powerful spice.<br />
These descriptions are defined <strong>and</strong> ranked utilizing the appraisal values described in<br />
Table 9.2. At the no spice level (the 0–2 value b<strong>and</strong> in Figure 9.1 for <strong>wine</strong> spice <strong>and</strong> 9.2 for<br />
<strong>food</strong> spice), the sensation of spice either is undetectable or fades almost immediately. At the<br />
weak spice level (the 2–4 value b<strong>and</strong>), the spice sensation is recognizable but the stimulus is<br />
not very strong. At the moderate spice level (the 4–6 value b<strong>and</strong> level), the sensation of spice<br />
is defined as ‘‘sufficient’’—the spice sensation is amply defined. At the intense spice level<br />
(the 6–8 value b<strong>and</strong>), the spice sensation can be clearly identified in a very distinct way;<br />
<strong>food</strong>s in this range begin to push the limit in terms of <strong>wine</strong> matching possibilities. Finally,<br />
at the powerful spice level (the 8–10 value b<strong>and</strong>), the spice sensation is intense <strong>and</strong> can be<br />
identified unmistakably; only a limited number of <strong>wine</strong>s can be matched with <strong>food</strong>s in this<br />
range.<br />
Each spice type has differing acceptable levels in regard to <strong>wine</strong> <strong>and</strong> <strong>food</strong> <strong>pairing</strong>.<br />
Sweet spices in <strong>food</strong> are more <strong>wine</strong>-friendly—they can be matched with a wider variety of<br />
<strong>wine</strong>s, <strong>and</strong> higher match levels are more likely. In <strong>food</strong>, some savory <strong>and</strong> hot spices, as well<br />
as the more intense spice levels, make it increasingly difficult to create a good match. Potential<br />
‘‘<strong>wine</strong> killers’’ are ingredients that have an unusually high level of sweetness, sourness,<br />
saltiness, bitterness, or hot spiciness. 11