food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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A Profiling Approach to Match Level Assessment 253<br />
2. Beginning at the left end of each scale (components, textures, <strong>and</strong> flavors), shade<br />
in the space on the scale up to your marked ranking of the <strong>food</strong> item <strong>and</strong> <strong>wine</strong><br />
for each element on the scale.<br />
3. Circle the <strong>food</strong> element descriptions on the right-h<strong>and</strong> side of the scale that are<br />
at or beyond the middle point of the scale. These are likely to be the key elements<br />
that will drive <strong>wine</strong> <strong>pairing</strong> decisions. Evaluate the likely impact of these<br />
<strong>food</strong> elements based on their magnitude <strong>and</strong> likely reactions with <strong>wine</strong> elements.<br />
Is there one key element? More than one?<br />
4. Circle the <strong>wine</strong> element descriptions on the right-h<strong>and</strong> side of the scale that are<br />
at or beyond the middle point of the scale. These are likely to be the key elements<br />
that will drive <strong>food</strong> matching decisions.<br />
5. Look at the profiles <strong>and</strong> decide whether this is likely to be a good <strong>food</strong>-<strong>and</strong><strong>wine</strong><br />
match or not. (Additional guidance on the use of these profiles is provided<br />
in the upcoming sections.)<br />
6. Taste the <strong>wine</strong> <strong>and</strong> <strong>food</strong> item together. Based on this mixed tasting, rank the<br />
level of perceived match using the 0–10 scale at the bottom of the page. The<br />
level of match can range from no match to a synergistic match. Indicate whether<br />
this match is based on similar or contrasting characteristics of components, texture,<br />
or flavors by placing an X in the appropriate box.<br />
This evaluation system is designed so that you can keep the individual evaluations of<br />
<strong>food</strong> dishes with the recipes for future reference <strong>and</strong> the individual <strong>wine</strong> evaluations with<br />
the <strong>wine</strong> menu for future <strong>pairing</strong> selections <strong>and</strong> recommendations. The completed third<br />
page combining both <strong>food</strong>-<strong>and</strong>-<strong>wine</strong> evaluations can be saved for future reference. If a poor<br />
match was achieved with the <strong>wine</strong> <strong>and</strong> <strong>food</strong> item, additional <strong>wine</strong>s can be evaluated or recipe<br />
adjustments can be made to create a better fit with a desired <strong>wine</strong>.<br />
WINE AND FOOD MATCH DECISION TREE<br />
Chapters 5 through 10 present twelve rules that impact the level of perceived match<br />
when <strong>wine</strong> <strong>and</strong> <strong>food</strong> are tasted together. These relationships are incorporated into the Wine<br />
<strong>and</strong> Food Pairing Decision Tree (Figure 11.3). This decision tree allows you to quickly walk<br />
through an assessment of the anticipated level of match based on the profiles created for the<br />
<strong>wine</strong> <strong>and</strong> <strong>food</strong> in steps 1 <strong>and</strong> 2 of the <strong>wine</strong> <strong>and</strong> <strong>food</strong> <strong>pairing</strong> instrument.<br />
The three main categories of <strong>wine</strong> <strong>and</strong> <strong>food</strong> elements—components, texture, <strong>and</strong> flavor—are<br />
at the top of the decision tree. The level of match is at the bottom of the decision<br />
tree. In between, there are a series of decisions based on the twelve decision rules presented<br />
in Chapters 5 through 10. These decision rules provide likely assessments of match level<br />
when taken in an additive fashion. ‘‘Additive fashion’’ means that the relationships in the<br />
decision tree are hierarchical in nature (components to texture to flavors), <strong>and</strong> as more <strong>and</strong><br />
more of these relationships indicate a match, the overall perception of match increases.<br />
A PROFILING APPROACH TO MATCH<br />
LEVEL ASSESSMENT<br />
How can <strong>wine</strong> <strong>and</strong> <strong>food</strong> profiles based on the Wine <strong>and</strong> Food Pairing Instrument <strong>and</strong><br />
decisions based on the Wine <strong>and</strong> Food Pairing Decision Tree allow you to predict levels of