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

Figure 10.4
1
Wines 1 and 2
MATERIALS NEEDED
STEPS
Table 10.7 Materials Needed for Exercise 10.2C
1 white paper numbered placemat (Figure 10.4) per student Crackers to cleanse the palate
2
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
Exercise 10.2 225
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
Non-buttery Chardonnay (Burgundy, Ontario, Canada) Buttered popcorn
Buttery Chardonnay (California or Australia) Grilled fish
Hollandaise sauce
1. Buy the wines.
2. Chill the wines prior to the tasting session.
3. Distribute the placemats (Figure 10.4) and set up the glasses.
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): buttered popcorn, grilled
fish without Hollandaise sauce, and grilled fish with Hollandaise sauce. Provide a tasting spoon for each student.
5. Open the wines and pour about 1 1 ⁄2 oz (45 ml) per person.
6. Taste the wines in the following order: non-buttery Chardonnay, then buttery Chardonnay. Evaluate the wines for flavor type,
intensity, and persistency, documenting the results on the Wine Intensity and Persistency Level sheet (Figure 10.1).
7. Taste each of the food items, cleansing your palate with water and crackers between food items to ensure that there is no
carryover of flavors from one item to the next. Evaluate each food item for flavor type, intensity, and persistency, documenting
the results on the Food Intensity and Persistency Level sheet (Figure 10.2).
8. Taste each food item with the wine samples and record the results on the Wine and Food Flavor Intensity Match sheet (Figure
10.3). Use one sheet for each food item.
a. Sip the non-buttery Chardonnay sample.
b. Chew, taste, and swallow a little of the buttered popcorn.
c. Take a sip of the same wine sample.
d. Determine the relative levels of intensity for the buttered popcorn and the Chardonnay. Is the food flavor more intense or
less intense than the wine flavor?
e. Repeat this process with the buttered popcorn and the buttery Chardonnay.
f. Repeat steps a–e using the plain grilled fish as the food item with the wines.