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

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Name____________________ Spice Food Anchor__________________________ Level of Match (Circle the level of match below): Riesling –4 –3 –2 –1 0 +1 +2 +3 +4 Food Equal Food Less Spicy Level Higher Spiciness Gewürztraminer –4 –3 –2 –1 0 +1 +2 +3 +4 Food Equal Food Less Spicy Level Higher Spiciness Pinot Noir –4 –3 –2 –1 0 +1 +2 +3 +4 Food Equal Food Less Spicy Level Higher Spiciness Syrah –4 –3 –2 –1 0 +1 +2 +3 +4 Food Equal Food Less Spicy Level Higher Spiciness Based on your evaluation of this food with the four wine samples, which wine element(s) positively impacted the wine and food match (check all that appy)? Please rank them in order of impact (1 = greatest impact) ___ Sweetness ____ ___ Acidity ____ ___ Tannin ____ ___ Alcohol level ____ ___ Overall body ____ ___ Wine flavor intensity level ____ ___ Wine flavor persistence ____ ___ Wine spiciness level ____ ___ Wine spice type _____ Based on your evaluation of this food with the four wine samples, which wine element(s) negatively impacted the wine and food match (check all that apply)? Please rank them in order of impact (1 = greatest impact) ___ Sweetness ____ ___ Acidity ____ ___ Tannin ____ ___ Alcohol level ____ ___ Overall body ____ ___ Wine flavor intensity level ____ ___ Wine flavor persistence _____ ___ Wine spiciness level ____ ___ Wine spice type ____ Figure 9.3 Wine and Food Spice Match Malbec with beef from Argentina, and Aussie Shiraz and peppery barbecued steak are examples of this relationship. Table 9.3 provides some examples of safe bets in wine and food pairings based on the prominent spice flavor. However, do not limit yourself only to these wine selections. What should be apparent from the suggestions in Table 9.3 is that a safe bet for spicy food is a lighter wine with a higher level of acidity. These create a range of matches, from refreshment to neutral to good, depending on the other levels of components and textures in the wine and food. Off-dry wines have a tendency to mask powerful seasonings such as pepper and other hot spices. Acidity and effervescence in wine provide a cleansing effect, preparing the palate for the next bite. Impact on Pairing Possibilities 199
200 Chapter 9 The Impact of Spice SUMMARY Table 9.3 Safe Bets for Food Spices and Herbs Herb or Spice Possible Wines Coriander and dill Sauvignon Blanc Mint Cabernet Sauvignon Fresh chiles Crisp, fruity whites Spices can be categorized into three main groups: sweet, savory, and hot. These categories represent prominent spice flavors that impact the match relationship between wine and food. This relationship is impacted not only by the type of spice but also by the level of spice. Sweet spices are inherently more wine-friendly than hot spices. The level of potential match and wine-friendliness is influenced by the level of savory spices, hot spices, and sweet spices as well as whether the wine selected creates a similar or contrasting match with the food item. Spices and herbs are distinguished by where these items are derived from on a plant; herbs come from the Dried chiles Try fruity, lightly acidic whites or lighter reds Garlic Sauvignon Blanc, unoaked Chardonnay Ginger Alsace Gewürztraminer, Riesling, Champagne Mustard Solid acidic whites (Sancerre, Riesling), lighter Chardonnays (unoaked), lighter Pinot Noir, Rioja Saffron Dry whites, young Tempranillo Pepper Tannic or rustic reds such as Cabernet Sauvignon, Shiraz, Côtes du Rhône Horseradish Fruity, lightly acidic white or light red (Sancerre, Dolcetto, Beaujolais) The exception to this rule is the impact of fruit-forward wines from the New World. While these will not be a great match with highly peppery and hot spicy foods, they will hold their own in this relationship up to moderate or intense spice levels. The good to synergistic match is determined by the level of spice and basic spice flavor matching in both food and wine, with acidity, sweetness, and texture as other important factors. DISCUSSION QUESTIONS 1. What are the prominent spice categories? 2. How are the different spice sensations defined? 3. What wine elements interact with food spice? leaves, while spices come from other parts of the plant. Herbs and herbal characteristics are important in the wine and food match. Herbs are more wine-friendly than spices as a rule. Spices can have a substantial limiting effect on matching levels of wine with food. High levels of savory and hot spices are potential ‘‘wine killers’’ as much as excessive food sweetness, acidity, saltiness, and bitterness. An assessment of food and wine spiciness is an essential element in predicting the possibility and level of match between a wine and food item. 4. What impact do wine tannin, sweetness, and acidity have on food spice?
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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
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Main texture measures used in food
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Page 204 and 205: PART D FLAVORS: ARCHITECTURAL ELEME
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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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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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