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