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

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Wine and Food Pairing Instrument 249 WINE AND FOOD PAIRING INSTRUMENT Figures 11.2a–11.2c constitute a three-page instrument that is useful in profiling wine and food items and determining whether or not these items are a match. It incorporates sequential tastings of the wine and the food and then a mixed tasting. As in the earlier discussion of the hierarchy of taste and the wine and food sensory pyramid, the wine and food elements are separated into three main categories: components, texture, and flavor elements. As in earlier exercises, the sensory reference anchors will be useful to more consistently analyze wine and food elements using a 0-to-10-point scale (see Figure B.1, Food Sensory Anchor Scales, and Figure B.2, Wine Sensory Anchor Scales). Step 1: Wine Evaluation 1. Fill in the descriptive information at the top of the Key Wine Pairing Elements sheet (Figure 11.2a). 2. Note the visual characteristics: color, clarity, consistency, and other observations. 3. Evaluate the wine components: sweetness level, acidity level, and amount of effervescence present, if any. 4. Evaluate the level of tannins present, alcohol level, and overall body. 5. Assess the level of spiciness, flavor intensity, and flavor persistence in the flavor section. Identify the dominant flavor(s) and put checks in the flavor check boxes where appropriate. If any spiciness is present, indicate if it is primarily hot spice, savory spice, or sweet spice. Finally, write down any additional thoughts or observations based on your evaluation of the wine (general impressions, maturity, balance, food friendliness, quality, etc.). Step 2: Food Evaluation 1. Fill in the descriptive information at the top of the Key Food Pairing Elements sheet (Figure 11.2b). Check the box indicating whether it is served hot or cold. 2. Just as you did with the wine, evaluate the food based on visual characteristics: color, shape, visual textures, height, portion size, and so on. 3. Evaluate the food components: sweetness, acidity, saltiness, and bitterness. 4. For texture, evaluate the fattiness level and overall body. Overall body is the power in the mouthfeel for the entire dish and will be impacted by protein type, cooking method, and the ingredients used. 5. Assess the level of spiciness, flavor intensity, and flavor persistence. Also, identify the dominant flavor(s) and put checks in the flavor check boxes where appropriate. If any spiciness is present, indicate if it is primarily hot spice, savory spice, or sweet spice. 6. Finally, write down any additional thoughts or observations based on your evaluation of the food (general impressions, balance, wine friendliness, quality, etc.). Step 3: Food and Wine Final Evaluation 1. Transfer the descriptions and ratings from Figures 11.2a and 11.2b to the Foodand-Wine Pairing Evaluation sheet (Figure 11.2c).
250 C O M P O N E N T S T E X T U R E F L A V O R S Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Wine: ___________________________ Producer______________________ Vintage ________ W 1 W 2 W 3 Food Flavor Type: Wine Flavor Type: 0 5 10 0 5 10 Mark all flavor categories that apply in the boxes above Wine Observations: ___________________________________________ Comments: ______________________________________ Figure 11.2a Wine visual: Color 1 ________________________ Clarity 2 _______________________ Wine Aroma 3 : _____________________________ Dry to Sweet Acidity Effervescence Tannin Alcohol Level Overall Body Spicy: Hot Pepper Sweet Flavor Intensity & ID: Flavor Persistence Mark the spice category below Fruity Nutty Smoky Buttery Herbal Floral Earthy Other 1. White color scale: Colorless—Green-tinge—Straw-Yellow—Yellow/Gold—Deep Gold—Amber/Brown Red color scale: Purple—Ruby Red—Deep Red—Red/Brown—Mahogany—Brown 2. Clarity scale: Cloudy---About Clear---Clear---Crystal Clear---Brilliant 3. See descriptions on Aroma Wheel. 4. Describe dominant flavor(s) and rate overall level of flavor intensity. Key Wine Pairing Elements
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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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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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300 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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