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

STEPS
1. Buy the wines.
Name:____________________ Food Item:________________________________
Level of match between food intensity and wine intensity (circle the level of match below):
Wine Sample 1:________________________________________________
-4 -3 -2 -1 0 +1 +2 +3 +4
Food Is Equal Food Is
Less Intense Level More Intense
Wine Sample 2:________________________________________________
-4 -3 -2 -1 0 +1 +2 +3 +4
Food Is Equal Food Is
Less Intense Level More Intense
Wine Sample 3:________________________________________________
-4 -3 -2 -1 0 +1 +2 +3 +4
Food Is Equal Food Is
Less Intense Level More Intense
Overall feeling of food and wine match (circle the level of match below):
Wine Sample 1 1-----2-----3-----4-----5-----6-----7-----8-----9
No Match Average Match Synergistic Match
Wine Sample 2 1-----2-----3-----4-----5-----6-----7-----8-----9
No Match Average Match Synergistic Match
Wine Sample 3 1-----2-----3-----4-----5-----6-----7-----8-----9
No Match Average Match Synergistic Match
Based on your evaluation of this food with the
wine samples, which wine element(s)
positively impacted the wine and food match
(check all that apply)? Please rank them in
order of impact (1 = greatest impact)
___ Sweetness ____
___ Acidity ____
___ Tannin ____
___ Alcohol level ____
___ Overall body ____
___ Wine flavor intensity level ____
___ Wine flavor persistence ____
___ Wine spiciness level ____
___ Wine spice type _____
Figure 10.3
Wine and Food Flavor Intensity Match
2. Chill the wines prior to the tasting session.
3. Distribute the placemats (Figure 2.4a) and set up the glasses.
Based on your evaluation of this food with
the wine samples, which wine element(s)
negatively impacted the wine and food
match (check all that apply)? Please rank
them in order of impact (1 = greatest impact)
___ Sweetness ____
___ Acidity ____
___ Tannin ____
___ Alcohol level ____
___ Overall body ____
___ Wine flavor intensity level ____
___ Wine flavor persistence ____
___ Wine spiciness level ____
___ Wine spice type _____
Exercise 10.2 221
4. Provide a small cup of each of the food items for each student (about 1–1 1 ⁄2 oz [30–45 ml] per person). Provide a tasting spoon
for each student.
5. Open the wines and pour about 1–1 1 ⁄2 oz (30-45 ml) per person. Pour the Moscato d’Asti just prior to evaluation to retain
effervescence during the tasting session.
6. Taste the wines in the following order: dry Riesling, sweet Riesling, and Moscato d’Asti. Evaluate the wines for flavor type,
intensity, and persistency, documenting the results on the Wine Intensity and Persistency Level sheet (Figure 10.1).