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

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For this exercise, I suggest using neutral white and red jug wines to eliminate any possible spice character interactions—I would use a bulk-produced, unoaked Chardonnay and a bulk-produced Merlot. OBJECTIVES To identify and define spice characteristics in white and red wine; to categorize STEPS EXERCISE 9.1 WINE SPICE IDENTIFICATION AND RANKING the type of spice as sweet, savory, or hot; to assess and rank the level of spiciness for each wine sample. Mise en Place: Things to Do Before the Exercise Review the sections of Chapter 9 describing the wine spice sensations. Assemble the food ingre- Table 9.4 Wine Samples with Spice for Exercise 9.1 Exercise 9.1 201 dients, wines, and other materials. Prepare one sample per student (about 1 ounce) of each of the following wine samples laced with spices as shown in Table 9.4 and described in step 3 below. Wines Plain Sweet Savory Hot White jug wine 1 No spice Red jug wine 5 No spice Table 9.5 Exercise 9.1 Materials 2 Nutmeg 6 Cinnamon or cardamom 2 white paper placemats per student, with numbered or labeled circles to place wineglasses (Figures 9.4a and 9.4b) 3 White pepper 7 Black pepper 1 spit cup per student Napkins 4 Jalapeño 8 Cayenne Crackers to cleanse the palate Corkscrew Drinking water for each student 1 copy of the Aroma Wheel per student 8 wineglasses per student 2 copies Figure 9.1 per student 1. Purchase the wines. 2. Chill the white wine prior to the tasting. 3. Divide both the white and red wines into four equal parts. One part is to be left plain and not spiced. The remaining three parts are to be spiced as shown in Table 9.4. The spice levels should be brought to a point where an aroma is detectable to the knowledgeable wine evaluator. Allow the spiced wines to sit long enough for the flavors to infuse the wine. 4. Set out placemats and wine glasses and distribute the wine samples.
202 Chapter 9 The Impact of Spice Figure 9.4a Wines 1 to 4 3 1 5. Wine samples should be tasted in numbered order. Once tasted, students can go back and taste previous samples. Students should identify the spice, categorize it, and rank the level of sensation according to Figure 9.1. Discuss the findings with the group. 6. Rank the white wine samples from lowest to highest spice levels. Lowest spice 1. 2. 3. 4. Highest spice 7. Rank the red wine samples from lowest to highest spice levels. Lowest spice 1. 2. 3. 4. Highest spice 8. Write any other comments, thoughts, and observations that you identified during this evaluation process. How did you identify spice flavors? Was the identification primarily driven by the aroma or in-mouth smells? Was it more or less difficult to identify the spice type and level in white wine compared to red wine? Did the plain wine samples have any herbal or spice characteristics? 4 2
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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
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Page 225 and 226: 208 Chapter 10 Flavor Intensity and
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Page 252 and 253: The Food of the Pacific Northwest 2
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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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