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

11. Rank the samples of wine for flavor persistency.
Least persistent 1. 2. 3. Most persistent
12. Rank the food samples for flavor intensity.
Least intense 1. 2. 3. Most intense
13. Rank the food samples for flavor persistency.
Least persistent 1. 2. 3. Most persistent
Exercise 10.2 223
14. Write any other comments, thoughts, and observations that you identified during this evaluation process. How did you identify
flavor type? Was the identification primarily driven by the aroma or in-mouth smells? Was it difficult to assess flavor intensity?
After tasting the food and wine together, did these tests confirm any ideas regarding wine and food pairing? Did these tests
create any surprises regarding wine and food pairing? Did the tests support the idea of matching by flavor type and flavor
intensity?
PART B: HERBAL, GRASSY, OR VEGETAL
OBJECTIVE
To identify differences and similarities in several flavor types: herbal wine flavors, herbal food flavor, spicy food flavor, and vegetal
food flavor; to identify differing levels of flavor intensity and persistency in the same varietal.
MATERIALS NEEDED
STEPS
Table 10.6 Materials Needed for Exercise 10.2B
1 white paper numbered placemat (Figure 2.4a) 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 3 wineglasses per student
1 copy of Figure 10.2 (Food Intensity Level) per student 3 copies of Figure 10.3 (Wine and Food Flavor Intensity Match)
per student
Wine Requirements Food Requirements
Sauvignon Blanc (California or Chile) Steamed Asparagus
Sauvignon Blanc (French or Ontario, Canada) Pasta with Pesto
Sauvignon Blanc (New Zealand or other Southern Hemisphere) Hot dog or sausage with mustard
1. Buy the wines.
2. Chill the wines prior to the tasting session.
3. Distribute the placemats (Figure 2.4a) and set up the glasses.
4. Provide a sample of each of the food items for each student (about 1–1 1 ⁄2 oz [30–45 ml] per person). Provide a tasting fork for
each student.
5. Open the wines and pour about 1 1 ⁄2 oz (45 ml) per person.