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

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CHAPTER 10 FLAVOR INTENSITY AND FLAVOR PERSISTENCY CHAPTER OUTLINE: Introduction Aperitif: Release Weekend Wine and Food Menu from On the Twenty Identifying Flavor Types in Wine and Food Food Flavor Categories Wine Flavor Categories Assessing Flavor Intensity The Interaction of Wine and Food Flavor Intensity Assessing Flavor Persistency The Interaction of Wine and Food Flavor Persistency Summary Exercises Key Concepts KEY CONCEPTS: ● Retronasal flavors ● In-mouth flavor evaluation process ● Umami ● Flavor intensity levels ● Wine length, finish, and aftertaste 207
208 Chapter 10 Flavor Intensity and Flavor Persistency INTRODUCTION For me there is no better aroma than the fragrance of a well-prepared veal stock that has been simmering in the kettle all night. There is also something special about the smell of freshly baked bread or homemade pie. But the experience of aromas and flavors goes beyond the present moment—they can evoke memories and emotions of past experiences. Because of this, we use flavor and smells constantly to evoke responses from consumers in a variety of settings. For example, real estate agents trying to sell a home suggest baking Evaluato’s Name: ____________________________________________________________ Wine: ________________________ Producer: ___________________ Vintage:_______ Flavor Type: 0 5 10 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Flavor Type: Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Wine: ________________________ Producer: ___________________ Vintage:_______ 0 Flavor Type: 5 5 5 10 10 10 bread, burning scented candles, or simmering apples on the stove so that the aromas evoke a ‘‘homey’’ feeling in potential buyers. Flavor research has made significant progress during the past few decades and has helped to provide a greater understanding of the flavor chemistry in food and beverage products. Most food and beverage flavors are very complex, with human perception impacted by both context and inter- Flavor Intensity & ID______________ Mark all flavor categories that apply in the boxes below Flavor Intensity & ID______________ Mark all flavor categories that apply in the boxes below Flavor Intensity & ID______________ Flavor Persistency Mark all flavor categories that apply in the boxes below Flavor Type: Fruity Nutty Smoky Buttery Herbal Floral Earthy Other Figure 10.1 Wine Intensity and Persistency Level Flavor Persistency Fruity Nutty Smoky Buttery Herbal Floral Earthy Other Flavor Persistency Fruity Nutty Smoky Buttery Herbal Floral Earthy Other Flavor Intensity & ID______________ Flavor Persistency Mark all flavor categories that apply in the boxes below Fruity Nutty Smoky Buttery Herbal Floral Earthy Other
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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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150 Chapter 7 Wine Texture Characte
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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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Page 216 and 217: Name____________________ Spice Food
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Page 247 and 248: The previous chapters have presente
Page 250 and 251: CHAPTER 11 MENU PLANNING: HORIZONTA
Page 252 and 253: The Food of the Pacific Northwest 2
Page 254 and 255: Basic Wine Sequencing Recommendatio
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Page 260 and 261: Pacific Northwest Menu 243 Food Ite
Page 262 and 263: This finished dish is full-bodied,
Page 264 and 265: While aged cheddar complements just
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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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