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

Recommendations

Info

Old World have a tendency toward greater levels of earthiness. Specific wine examples are provided in Table 10.1. Smoky foods need wine that has a strong enough personality to cope with this more powerful flavor. Smokiness generally works well with oaked, rich, and fruity whites or spicy reds. Smoked fish, pork, and other meats can also be paired with German Kabinett Riesling. Smoky barbecue sauces generally work well with powerful reds such as Shiraz or Zinfandel, but you must make sure that the sweetness and acidity levels in the sauce are not too extreme. Smoky barbecue sauces with higher sweetness can be served with reds that have plenty of fruit—New World reds and Old World examples such as Beaujolais, Dolcetto, and Tempranillo. As discussed in Chapter 9, foods with prominent herbal flavors can generally be paired with Sauvignon Blanc, but the type of herbal flavor in the food will have an impact on the affinity of this potential match. Refer to Tables 9.1 and 9.3 for some suggestions in this area. WINE FLAVOR CATEGORIES Identifying and categorizing wine flavors tends to be more difficult than food flavors. For food, you have the physical product (such as a bell pepper) to cue you about what you are about to taste and smell. For wine and other beverages, we are forced to rely on our aroma memory and the quality of our sensory abilities. Practice is the only way to improve your ability to identify the various wine flavors. The aroma wheel is an industry standard used to identify and categorize wine aromas. While there are a number of possible aromas in wine, there are seven dominant categories that seem to have a direct correlation to the wine and food pairing process. These are included in the lower boxed in area of each section in Figure 10.1 and include fruity, nutty, smoky, buttery, herbal, floral, and earthy. The other category includes flavors such as meaty, vegetative, chemical, and so on. Spiciness is not included here because it is assessed separately, as discussed in Chapter 9. Table 10.1 provides examples of wines that typically fall into the seven major flavor categories. This table can be used as a basic guide for pairing when wine flavor serves as a driver for wine and food matching. A young Riesling is the classic fruity example. While many of the wines on the market have fruity aromas and flavors, these aromas and flavors vary by varietal and climate zone. Most wine made with the Riesling grapes has an intensely fruity and in some cases floral characteristic. Nutty aromas and flavors in wine are less common. Some types of sherry have nutty characteristics and are a natural match, as an aperitif, with salted nuts. Fino and Amontillado sherries have a nutty character that creates a similarity match with almonds. Smoky characteristics in wine are common in some New World Chardonnays and particularly in oaky Australian ones. The classic herbal example is Sauvignon Blanc from New Zealand. Sauvignon Blanc wines are generally quite herbaceous as well as occasionally grassy or vegetal. Oaky Chardonnays from California, Washington, and Australia that have undergone malolactic fermentation provide classic buttery characteristics. Moscato d’Asti, an Italian sparkling wine from the Piedmont region, has an inherent floral flavor. Earthy flavors are more likely in Old World wines and particularly likely in French white wines and French reds from Burgundy, Bordeaux, or Côte Rôtie. Two additional flavors can sometimes be found in wine: cheesy and meaty. Aged Greco di Tufo (white) and some Chianti, Brunello, or Valpolicella (reds), which are all Italian wines, are likely to have cheesy flavors. Sometimes wines can be described as meaty. Young Pomerol (France) and young Merlot from California or Washington tend to be meaty wines. 8 Wine Flavor Categories 213
214 Chapter 10 Flavor Intensity and Flavor Persistency Table 10.1 Examples of Wines Likely to Have Particular Flavors Wine Flavor Whites Reds Fruity Gewürztraminer Muscat Pinot Grigio Pinot Gris Riesling Soave Nutty Fino Sherry Amontillado Sherry Smoky Aged Burgundy Oaky Chardonnay (New World, Australia, California and Chile in particular) Herbal Fumé Blanc (California, Washington) Pouilly-Fumé Sancerre Sauvignon Blanc (New World, New Zealand in particular) Buttery Many oaky New World Chardonnay (California, Australia, Washington) Floral Moscato d’Asti Muscat Some Gewürztraminer Earthy French whites in general Aged Burgundy (France) Some aged Chardonnay ASSESSING FLAVOR INTENSITY Barbera Beaujolais Dolcetto Lemberger Merlot (some young from California, Oregon, Washington) Pinot Noir (young) Valpolicella Aged Barolo and Barbaresco Some aged Cabernet Sauvignon (Australian, Chilean) Aged Rioja Bordeaux (young) Cabernet Franc (Ontario) Some Meritage reds Cabernet Sauvignon (young from California, Washington, Okanagan) Perceptible in some reds that have undergone malolactic fermentation Some Spanish Tempranillo and Rioja Aged Bordeaux Aged Burgundy Some Pinot Noir (Oregon in particular) Côte Rôtie Some Syrah (Washington, Côtes du Rhône, some South Africa) As defined in Chapter 9, flavor intensity is the level of concentration, power, or force of the prominent flavors: spicy, herbal, earthy, or fruity. These levels can be described verbally on a scale ranging from no flavor to weak flavor, moderately strong flavor, strong flavor, and powerful flavor. When evaluating flavor intensity, there are a number of issues to consider. First, you must consider the order in which a series of wines and a series of food dishes are tasted. You should also make note of which is tasted first, the wine or the food, since this tasting sequence can have some impact on perceived intensity levels of flavor in both the food and wine. Research indicates that when items with a moderate concentration of flavor intensity are preceded by items with lower concentration levels, the moderate-concentration item always rates higher in intensity than when it is preceded by an item of higher concentration. 9 A solution to this issue is to do a reversed-pair test within the tasting group or for evaluators to taste the items both before and after lower or higher concentrations before determining their final assessment of intensity. When identifying flavors and intensity, context matters. To avoid many problems, you should follow the suggestions in the ‘‘Setting up a Tasting Session’’ section of Chapter 2, or
Page 2:
FOOD AND WINE PAIRING A SENSORY EXP
Page 6 and 7:
FOOD AND WINE PAIRING A SENSORY EXP
Page 8 and 9:
PREFACE xi ACKNOWLEDGMENTS xiii CON
Page 10 and 11:
Summary 111 Exercises 112 CHAPTER 6
Page 12:
CHAPTER 13: THE GRAND FINALE: DESSE
Page 15 and 16:
xii Preface PEDAGOGICAL FEATURES TH
Page 18 and 19:
PART A MASTERING THE ART AND SCIENC
Page 20 and 21:
CHAPTER 1 THE WINE AND FOOD PYRAMID
Page 22 and 23:
Aperitif/The Italian Wine and Food
Page 24 and 25:
Aperitif/The Italian Wine and Food
Page 26 and 27:
Food and Wine Pairing Mechanics: Ma
Page 28 and 29:
OVERVIEW OF BOOK METHODS Wine and f
Page 30 and 31:
Wine Sensory Pyramid The Wine Senso
Page 32 and 33:
Classic Italian Wine and Food Examp
Page 34:
The Pinot Bianco tames the asparagu
Page 37 and 38:
20 Chapter 2 Taste Basics and the B
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 62 and 63:
CHAPTER 3 GASTRONOMIC IDENTITY: THE
Page 64 and 65:
on prevailing components, textures,
Page 66 and 67:
Aperitif/How Should Menus and Wine
Page 68 and 69:
Wine: The Impact of Geography and C
Page 70 and 71:
Table 3.1 Approximate Climate Zones
Page 72 and 73:
Wine: The Impact of Geography and C
Page 74 and 75:
Trial and Error, Innovations, and C
Page 76 and 77:
number of reasons why these general
Page 78 and 79:
tasting panel members would be Fren
Page 80:
NOTES 1. B. Santich, ‘‘The Stud
Page 83 and 84:
66 Chapter 4 Gastronomic Identity I
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 114 and 115:
PART B THE FOUNDATION: FOOD AND WIN
Page 116 and 117:
at all. Dryness and sweetness for t
Page 118 and 119:
CHAPTER 5 THE IMPACT OF SWEETNESS A
Page 120 and 121:
THE IMPACT OF SWEETNESS LEVELS IN W
Page 122 and 123:
Table 5.1 Wine Sweetness Level Desc
Page 124 and 125:
with a fruit/sweet sauce, choose a
Page 126 and 127:
Table 5.3 Acidity Level Description
Page 128 and 129:
unoaked white is preferred when pai
Page 130 and 131:
STEPS Exercise 5.1 113 1. Buy the w
Page 132 and 133:
Evaluator’s Name: _______________
Page 134 and 135:
STEPS Table 5.8 Wine and Food Sweet
Page 136 and 137:
d. White Zinfandel Worst match 1.
Page 138 and 139:
Page 140 and 141:
This exercise is designed to establ
Page 142 and 143:
Page 144 and 145:
The basic rule for wine and food pa
Page 146 and 147:
CHAPTER 6 SALT, BITTERNESS, AND BUB
Page 148 and 149:
sauce, vegetarian spring rolls, gla
Page 150 and 151:
not a dominant characteristic in wi
Page 152 and 153:
Table 6.3 Sweetness Levels in Spark
Page 154 and 155:
Figure 6.2 1 Wine— No Bubbles Win
Page 156 and 157:
MATERIALS NEEDED Table 6.5 Material
Page 158 and 159:
STEPS Saltiness Name:______________
Page 160 and 161:
BITTERNESS Exercise 6.1 143 1. Prep
Page 162 and 163:
PART C WINE AND FOOD TEXTURE CHARAC
Page 164:
Main texture measures used in food
Page 167 and 168:
150 Chapter 7 Wine Texture Characte
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180: 162 Chapter 7 Wine Texture Characte
Page 181 and 182: 164 Chapter 7 Wine Texture Characte
Page 183 and 184: 166 OBJECTIVE Chapter 7 Wine Textur
Page 185 and 186: 168 Chapter 8 Fattiness, Cooking Me
Page 204 and 205: PART D FLAVORS: ARCHITECTURAL ELEME
Page 206 and 207: CHAPTER 9 THE IMPACT OF SPICE CHAPT
Page 208 and 209: Aperitif/Bayou La Seine: An America
Page 210 and 211: Ingredients for Sauce 28 oz (800 g)
Page 212 and 213: How Spice Is Assessed: Identifying
Page 214 and 215: Food Item: ________________________
Page 216 and 217: Name____________________ Spice Food
Page 218 and 219: For this exercise, I suggest using
Page 220 and 221: In this exercise, which involves id
Page 222: Try a variety of wine styles (white
Page 225 and 226: 208 Chapter 10 Flavor Intensity and
Page 229: 212 Chapter 10 Flavor Intensity and
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
Page 256 and 257: Basic Wine Sequencing Recommendatio
Page 258 and 259: Soup Course This menu item incorpor
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
Page 266 and 267: Wine and Food Pairing Instrument 24
Page 268 and 269: C O M P O N E N T S T E X T U R E F
Page 270 and 271: A Profiling Approach to Match Level
Page 272 and 273: Food Item:_________________________
Page 274 and 275: Smoked Corn & Chicken Pasta Penne p
Page 276 and 277: Components Similarity Contrast Scor
Page 278 and 279: C O M P O N E N T S T E X T U R E F
Page 280 and 281:
Flavor Similarity Contrast Score Lo
Page 282 and 283:
STEPS Table 11.2 Wines, Food Items,
Page 284:
Food Item: Grilled Sirloin Yield: 6
Page 287 and 288:
270 Chapter 12 Wine and Cheese: A N
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
282 STEPS Chapter 12 Wine and Chees
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
288 Chapter 13 The Grand Finale: De
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
304 STEPS Chapter 13 The Grand Fina
Page 323 and 324:
Page 325 and 326:
308 Chapter 14 The Customer Experie
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
314 Glossary Consistency. Refers to
Page 333 and 334:
316 Glossary percent fat content an
Page 335 and 336:
318 Index Botrytis cinerea 291-292
Page 337 and 338:
320 Index Grassiness 38 213 Graves
Page 339:
322 Index Spice(s) 190, 192, 194, 1
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?