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

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CHAPTER 11 MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS CHAPTER OUTLINE: Introduction Aperitif: Food and Wine of the Pacific Northwest General Menu Planning Suggestions Basic Wine Sequencing Recommendations Pacific Northwest Menu Item Discussion and Recipes Wine and Food Pairing Instrument Wine and Food Match Decision Tree A Profiling Approach to Match Level Assessment Summary Exercises KEY CONCEPTS: ● Horizontal or vertical pairing choices ● Integrating indigenous ingredients, ethnic cooking styles, and regional wines into a menu theme ● Using judgment to predict level of perceived food-and-wine match ● The twelve primary pairing decision rules and integrating them into pairing decisions 233
234 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions INTRODUCTION Until this point, the exercises in this book have focused on specific elements in food and wine or categories of elements—taste components, texture, and flavors. In this chapter, a more holistic approach is used with the introduction of the Wine and Food Pairing Instrument (Figures 11.2a, 11.2b, and 11.2c). This instrument is based on a three-step process— a sequential assessment of wine, a sequential assessment of the food item, and then a mixed tasting of the wine and food to determine the perceived level of match. Each of these three parts represents a layer of the complete matching process. Aperitif Food and Wine of the Pacific Northwest Individual profiles of the wine and food are prepared (Figures 11.2a and 11.2b), and then the two are put side by side and compared (Figure 11.2c). Before we get the discussion of how to use the Wine and Food Pairing Instrument, this chapter first presents an Aperitif on the wine and food of the Pacific Northwest, including a multicourse menu, recipes, and a discussion on designing a menu with several courses. This focus on food-and-wine planning then leads into the sections about the instrument. For this discussion, I focus on Washington, Oregon, Idaho, and British Columbia. Unlike the Cajun and Creole example presented in Chapter 4, this region does not have as distinct or clearly defined a gastronomic identity. Even so, the climate and ethnic influences in the region provide some interesting and unique products. The cuisine in this region is continually evolving and derived from a variety of ethnic influences (Native American, Asian, and European), indigenous ingredients (salmon, clams, venison, duck, and huckleberries, to name a few), and agricultural products (such as apples, potatoes, cherries, and rhubarb). The Pacific Northwest menu presented in this chapter incorporates many of these products and influences. The overview of the history in this region is based on research and my interpretations from thirty-six years of living in the Pacific Northwest. History and stories can provide a value-added element to any menu. Whether guests are tourists from afar or local residents from down the street, they are curious about the region, its foods, and its influences. When planning a menu, think about your particular location and how its gastronomic identity can be utilized as part of the menu or in the server’s discussion with the guests about nightly specials to project a sense of knowledge and uniqueness to the customer. The Pacific Northwest is very diverse in climate, with mild, rainy weather on the western side of the region, dry, hot summers and cold winters in the central part, and harsh, snowy winters in the northeastern portion. These differences result in a wide variety of food products, preparation methods, and eating habits across the northwestern states. The ethnic influences of Asian populations, migrant workers from Mexico, German and French settlers, and the native people provide further diversity and generate an evolving fusion cuisine. THE FOOD OF THE PACIFIC NORTHWEST The western side of Washington State is known for its abundant fish and seafood products: salmon, halibut, lingcod, mussels, razor and geoduck clams, Olympia oysters, and Dungeness crab. Further, this area has had a significant influence from the Pacific Rim, resulting in an abundance of Japanese, Vietnamese, Chinese, and Thai restaurants and shops. The central and eastern parts of the state are primarily an agricultural region. Famous for its apples, this area is also a major producer of asparagus, rhubarb, hops, and barley. Other fruits (such as pears, raspberries, strawberries, cherries, and grapes) and vegetables (in-
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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66 Chapter 4 Gastronomic Identity I
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PART B THE FOUNDATION: FOOD AND WIN
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at all. Dryness and sweetness for t
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CHAPTER 5 THE IMPACT OF SWEETNESS A
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THE IMPACT OF SWEETNESS LEVELS IN W
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Table 5.1 Wine Sweetness Level Desc
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with a fruit/sweet sauce, choose a
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Table 5.3 Acidity Level Description
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unoaked white is preferred when pai
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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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282 STEPS Chapter 12 Wine and Chees
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284 Chapter 12 Wine and Cheese: A N
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286 Chapter 12 Wine and Cheese: A N
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288 Chapter 13 The Grand Finale: De
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304 STEPS Chapter 13 The Grand Fina
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308 Chapter 14 The Customer Experie
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314 Glossary Consistency. Refers to
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316 Glossary percent fat content an
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318 Index Botrytis cinerea 291-292
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320 Index Grassiness 38 213 Graves
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322 Index Spice(s) 190, 192, 194, 1
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