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

For this exercise, I suggest comparing a
jug Chardonnay and jug Cabernet Sauvignon
with a moderately priced Chardonnay
and Cabernet Sauvignon. The
moderately priced Chardonnay can be selected
from a variety of producers, but
some possible suggestions include Beringer,
BV, Cambria, Chateau Ste Michelle,
Clos du Bois, J. Lohr, Kendall-Jackson,
Robert Mondavi, and Simi, to name a
few. For a moderately priced Cabernet
Sauvignon, try Beringer, BV, Chateau Ste
Michelle, Clos du Bois, Franciscan, Gallo
Estate, Kendall-Jackson, Robert Mondavi,
or Simi. In tasting these samples, it
should become obvious that the wine-
STEPS
EXERCISE 10.1
WINE FLAVOR INTENSITY AND PERSISTENCY
maker has spent a substantial amount of
extra effort in the preparation of the moderately
priced samples compared to the
lesser priced samples.
Use an aroma wheel to sort out the
specific flavors, and refer to the descriptions
of wine flavor intensity in Table 10.2
and the value bands of flavor persistency
shown in Figure B.2 to assess each sensation
range.
OBJECTIVES
Table 10.3 Wines for Exercise 10.1
To identify specific flavors and define
main flavor categories in white and red
White Wine Red Wine
Exercise 10.1 219
wines; to assess flavor intensity and persistency
in wine; to practice the in-mouth
flavor evaluation process.
Mise en Place: Things to Do Before
the Exercise Review the sections
of this chapter describing the flavor intensity
and persistency sensations. Review
the sections on context issues in identifying
flavors, flavor intensity, and flavor
persistency. Review the in-mouth flavor
assessment process.
Low End Jug (bulk) Chardonnay Jug (bulk) Cabernet Sauvignon
High End Moderately priced, quality Chardonnay Moderately priced, quality Cabernet Sauvignon
Table 10.4 Materials Needed for Exercise 10.1
White paper placemats, 1 per student, with numbered or labeled circles to place wineglasses
(Figure 9.4a)
1 spit cup per student Napkins
Crackers to cleanse the palate
Corkscrew Drinking water for each student
1 copy of the Aroma Wheel (students bring) 4 wineglasses per student
1 copy of Figure 10.1 (Wine Intensity and Persistency Level) per student
1. Choose and purchase the wines.
2. Chill the white wines prior to the tasting.
3. Distribute the placemats (Figure 9.4a) and set up the wine glasses.
4. Open the wines and pour them in order: jug Chardonnay, moderately-priced Chardonnay, jug Cabernet Sauvignon, and
moderately-priced Cabernet Sauvignon.
5. Taste the wine samples, focusing on the specific flavor characteristics of each sample. Identify the key flavor. On the Wine
Intensity and Persistency Level sheet (Figure 10.1), place an X in each flavor category box that applies to each wine sample.
Discuss your observations.
6. Taste each Chardonnay (sample 1, then sample 2) and retaste (sample 2, then sample 1) for flavor intensity and persistency.
Repeat this process for the two Cabernet samples.