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

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How Spice Is Assessed: Identifying Hot, Savory, or Sweet 195 peppers. Common varieties include habanero (also known as scotch bonnet), poblano, ancho, serrano, jalapeño, Anaheim, and chipotle. Calling the sensory reaction to these peppers ‘‘hot’’ refers not to an actual thermal reaction but rather to a chemically induced irritation. 9 To determine a natural wine pairing for spicy foods, it is very useful to look at what people drink with the dish in the region of the world where it originates. For example, in Italy, Italian pasta with pesto is served with Soave, Bianco di Custoza, Gavi, or Lugana. These white wines are light, acidic, and refreshing, which works well with the basil and garlic elements in this pasta dish. Japanese food served with sake or a Louisiana seafood boil served with beer provide additional beverage examples that work well in terms of taste components, texture, and flavor matches. Thai cuisine presents a unique situation where all of the elements and spice types may be incorporated into a single dish: sweet spices, hot spices, savory spices, and a variety of herbs. In this case, slightly sweet, light, acidic, and refreshing white wines provide a counterbalance in the relationship. HOW SPICE IS ASSESSED: IDENTIFYING HOT, SAVORY, OR SWEET As discussed earlier, flavors are closely tied to our perceptions of specific characteristics inherent in food or wine, and are derived from both aroma and taste sensations. These sensations can be described as in-mouth smells. In assessing spice in wine or food, it is important to differentiate between herbs and spices as well as among hot, savory, and sweet spices. While many foods include more than one type of spice or herb, the evaluation process is about determining the dominant spice types that will have an impact on wine choices. Once the dominant spice types are determined, the level of intensity of the specific spice flavor has important implications for wine choices. The term intensity refers to concentration, power, or force 10 and applies to all flavor types. The evaluation of spice intensity defines the relative level of intensity or force of the characteristic spice(s) in the wine or food. These levels can be verbally described on a scale ranging from no spice to weak spice, moderate spice, intense spice, and powerful spice. These descriptions are defined and ranked utilizing the appraisal values described in Table 9.2. At the no spice level (the 0–2 value band in Figure 9.1 for wine spice and 9.2 for food spice), the sensation of spice either is undetectable or fades almost immediately. At the weak spice level (the 2–4 value band), the spice sensation is recognizable but the stimulus is not very strong. At the moderate spice level (the 4–6 value band level), the sensation of spice is defined as ‘‘sufficient’’—the spice sensation is amply defined. At the intense spice level (the 6–8 value band), the spice sensation can be clearly identified in a very distinct way; foods in this range begin to push the limit in terms of wine matching possibilities. Finally, at the powerful spice level (the 8–10 value band), the spice sensation is intense and can be identified unmistakably; only a limited number of wines can be matched with foods in this range. Each spice type has differing acceptable levels in regard to wine and food pairing. Sweet spices in food are more wine-friendly—they can be matched with a wider variety of wines, and higher match levels are more likely. In food, some savory and hot spices, as well as the more intense spice levels, make it increasingly difficult to create a good match. Potential ‘‘wine killers’’ are ingredients that have an unusually high level of sweetness, sourness, saltiness, bitterness, or hot spiciness. 11
196 Chapter 9 The Impact of Spice Wine: ________________________ Producer: ___________________ Vintage:_______ 0 5 10 Hot Savory Sweet Low to High Spice Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ Figure 9.1 Evaluator’s Name: 0 Wine Spice Level 5 5 5 5 5 10 10 10 10 10 Hot Savory Sweet Low to High Spice Hot Savory Sweet Low to High Spice Hot Savory Sweet Low to High Spice Hot Savory Sweet Low to High Spice Hot Savory Sweet Low to High Spice Mark the spice category Mark the spice category Mark the spice category Mark the spice category Mark the spice category Mark the spice category
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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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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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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
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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)
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Page 216 and 217: Name____________________ Spice Food
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Page 222: Try a variety of wine styles (white
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Page 250 and 251: CHAPTER 11 MENU PLANNING: HORIZONTA
Page 252 and 253: The Food of the Pacific Northwest 2
Page 254 and 255: Basic Wine Sequencing Recommendatio
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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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