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

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STEPS
Chapter 9 The Impact of Spice
1. Purchase the wines and chill the white wines prior to tasting.
2. Using an air popper, pop the popcorn. Divide the popcorn into five parts. Leave one part plain and toss the remaining four parts
with one spice type each. The spices used can be commercially prepared spice mixes or created using your favorite recipe.
Figure 9.4b
Wines 5 to 8
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5
3. Prepare the wine samples as in Table 9.6.
4. Taste and evaluate the spice type and level in the four wine samples listed in Table 9.6. Using the Wine Spice Level sheet (Figure
9.1), record the observations.
5. Rank the wine samples from lowest to highest spice levels
Lowest spice 1. 2. 3.
4. Highest spice
6. Taste and evaluate the five food spice samples. Record the observations on the Food Spice Level sheet (Figure 9.2).
7. Rank the five food samples from lowest to highest spice levels.
Lowest spice 1. 2. 3.
4. 5 Highest spice
8. Evaluate each popcorn sample with all four wine samples. Determine the level of match for each and record your observations
on the Wine and Food Spice Match sheet (Figure 9.3), using one sheet for each popcorn sample. Did a particular wine provide
a good overall match across all spice types? Did a particular wine provide a poor overall match across all spice types? Which
wines created a similarity match with food samples with regard to spice type or level? Which wines created a contrasting match
with food samples with regard to spice type or level? Which spice type was the most difficult to match? Was one or more spice
type(s) particularly wine-friendly? Was one or more spice type(s) a ‘‘wine killer?’’
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