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

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Chapter 10 Flavor Intensity and Flavor Persistency
SUMMARY
An assessment of flavor type and intensity is not as
straightforward as the assessment of taste components or
texture in wine and food. Flavor analysis and research is a
complex endeavor that draws from a variety of disciplines:
psychology, physiology, sensory analysis, and chemistry.
The nature of flavor compounds, contextual issues, and
individual differences create challenges for assessment.
Students of wine and food pairing can overcome many of
these challenges by identifying potential obstacles and creating
settings that minimize their effects.
Food and wine are made up of a web of flavor compounds.
As evaluators, our job is to determine and quantify
the most prominent ones. These are the ones that will
impact the level of match when wine and food are consumed
together. To assist in the identity of flavor types
and intensity levels in wine and food, this chapter has presented
suggestions for maximizing in-mouth flavor iden-
to separate component and texture elements from the flavor characteristics of the wine or
food. In wine, the persistence of flavor is a primary indicator of quality. In terms of wine
and food pairing, the objective is to marry wine and food flavors that enhance each other
to increase the overall gastronomic experience. An appropriate lingering of these flavors will
provide the guest with a longer period of sensory stimulation to enjoy the marriage—and
neither food nor wine will overpower or underwhelm the other.
DISCUSSION QUESTIONS
1. What are the prominent flavor categories?
2. What contextual issues should you be aware of prior
to and during flavor assessment?
3. What is the suggested process for assessing in-mouth
flavors?
4. What impact does flavor type matching have on the
wine and food pairing process?
tification, lists of wines that are likely to have the various
flavor categories, and descriptions of flavor intensity at a
range of levels.
The main goal of flavor type identity and flavor intensity
assessment is to move the wine and food match
from a neutral or good match to a synergistic one. Similarity
or contrasting approaches to food-and-wine matches
with respect to flavor type and flavor intensity add a sense
of refinement and interest to the final gastronomic
product.
Persistency in food-and-wine flavor create an additional
sensation for the match. Persistency in wine flavor
is an important indicator of quality and provides more
value to the consumer. Food flavor persistency is driven
by the food products included in the finished dish and its
preparation. Ingredients, cooking method, and protein
type have an impact on flavor persistency.
5. What is the relationship between wine and food flavor
intensity?
6. What does the length of persistency in wine flavor
indicate?
7. What is the relationship between wine and food persistency?