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

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Chapter 10 Flavor Intensity and Flavor Persistency
8. Rank the four wine samples from lowest to highest flavor intensity.
Weakest flavor intensity 1. 2.
3. 4. Strongest flavor intensity
9. Rank the four wine samples from lowest to highest flavor persistency.
Shortest flavor persistency 1. 2.
3. 4. Longest flavor persistency
10. Write any other comments, thoughts, and observations that you identified during this evaluation process. How did you identify
specific flavors? Was the identification primarily driven by aroma or by in-mouth smells? Was it more or less difficult to identify
the spice type and level in white wine as opposed to red wine? Did any wine have a long but negative aftertaste?
Mise en Place: Things to Do Before
the Exercise Review the sections
of Chapter 10 describing the flavor intensity
sensations. Review chapter sections
MATERIALS NEEDED
EXERCISE 10.2
FRUITY, FLORAL, HERBAL, AND BUTTER FLAVORS
on context issues in identifying flavors,
flavor intensity, and flavor persistency.
Review the in-mouth flavor assessment
process.
Table 10.5 Materials Needed for Exercise 10.2A
PART A: FRUITY AND FLORAL
OBJECTIVE
To identify the differences and similarities
in flavor types, flavor intensity, and flavor
persistency in wine and food.
White paper numbered placemats (Figure 2.4a), 1 per student Crackers to cleanse the palate
1 spit cup per student Napkins
Corkscrew Drinking water for each student
1 copy of Figure 10.1 (Wine Intensity Level) per student 2 wineglasses per student
1 copy of Figure 10.2 (Food Intensity Level) per student 1 Champagne flute
3 copies of Figure 10.3 (Wine and Food Flavor Intensity Match) per student 3 2-ounce cups and 1 tasting spoon per student
Wine Requirements Food Requirements
Dry Riesling Strawberry yogurt
Sweet Riesling (late harvest) Smoked salmon
Moscato d’Asti Salted mixed nuts