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

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Food Item: ___________________________________________ 0 5 10 Food Item: _________________________________________ 0 How Spice Is Assessed: Identifying Hot, Savory, or Sweet 197 Hot Savory Sweet Low to High Spice Food Item: ___________________________________________ 0 Food Item: ___________________________________________ 0 Food Item: _________________________________________ 0 Food Item: _________________________________________ Figure 9.2 Evaluator’s Name: 0 Food 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 below Mark the spice category below Mark the spice category below Mark the spice category below Mark the spice category below Mark the spice category below
198 Chapter 9 The Impact of Spice Table 9.2 Evaluating Spiciness in Food and Wine Perceived Ratings Range Description of Perception Level Used in Rating Food/Wine 0 1 2 2 3 4 4 5 6 6 7 8 8 9 10 Imperceptible (no spice): If the particular sensation is not detectable or if this sensation fades almost immediately. No perception or barely perceptible levels. Little perception (weak spice): A taste-smell sensation in which one succeeds in identifying or perceiving it in a recognizable way, but the stimulus is not well defined. The level of perception is still low. Sufficiently Perceived (moderately spicy): A taste-smell sensation in which one succeeds in identifying it and perceiving it at a sufficient level. This score should not be based on a hedonic (good or bad) evaluation or appraisal of the taste sensation but simply a quantitative appraisal. There is an intermediate level of perception. Abundant perception (intense spice): A taste-smell sensation in which one can clearly identify and perceive in a very distinct way. The taste-smell sensation is at an emphasized level. Highly perceived (powerful spice): A taste-smell sensation that can be unmistakably identified. One can identify a particular food or clearly characterize a complex preparation. High perceptibility with a lot of emphasis. IMPACT ON PAIRING POSSIBILITIES Rule #8: Food spiciness should be equal to wine spiciness. Rule #9: Spicy food should be paired with off-dry, acidic white wines. A wine’s flavors can complement a food’s spicy character or provide a contrast to it with fruity, earthy, oaky, or herbal layers. In either case, take into account the richness and acidity of the food and wine as well. Some pairing experts suggest that spice matches best with white wines. 12 Others suggest that spicy foods should be paired with fruity, young, lowtannin reds or whites with moderate alcohol, some sweetness, and light acidity. What these suggestions have in common is the idea that in many cases hot spicy foods are best paired with a wine that provides a refreshing reprieve to prepare the palate for the next bite. Fullbodied, high-alcohol reds create a sensation of additional heat on the palate rather than a refreshing change. Hot and spicy foods accentuate obvious oak flavors, make dry reds taste astringent, and reduce our perception of sweetness in any wine accompanying them. Therefore, wines with no or light oak and plenty of ripe, juicy fruit flavor are suggested to accompany most hot and spicy foods. 13 Ground pepper and other savory spices can obscure many of the nuances and complexities of an old, high-quality, and complex wine; such wines should be paired with simple but high-quality foods prepared to perfection. But these spices can interact with simple, light wine to bring it alive and to a higher level of enjoyment. Savory spices can provide a pleasant match when the spice levels are not over the top. If we consider Old World examples of wine and food matches, we can see that traditional foods in places such as France and Italy are not overly spicy—the food is well seasoned but matches in intensity levels with the wines of the region. Spicy characteristics that work in these regions are things such as garlic, herbs, and moderate levels of savory spices (mustard, pepper, horseradish, etc.). Because New World wines are bigger, bolder, and more fruit-forward, foods from these regions are also bolder and more powerful. Grilled foods with Zinfandel from California,
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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
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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)
Page 212 and 213: How Spice Is Assessed: Identifying
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Page 225 and 226: 208 Chapter 10 Flavor Intensity and
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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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