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

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Smoked Corn & Chicken Pasta Penne pasta tossed in a creamy Alfredo sauce with delicate hints of smoked corn and chicken Wine: 2002 Villa Maria Sauvignon Blanc Match Score: 6.5 Salad Salad of charred beef filet, arugula, cherry tomatoes, & roasted garlic vinaigrette Wine: 2000 Bouchard Père & Fils, Le Chamville, Beaujolais Match Score: 8 Lamb Two Ways Grilled lamb chop & braised lamb shoulder meat with golden whipped potatoes Figure 11.5 and forest mushrooms Wine: 2001 Baron Philippe Rothschild, St. Emillion, Bordeaux Rouge Match Score: 9 Cheese Course Grilled Brie with spiced pecans and apple compote Wine: 2001 Wynn’s Coonawarra Australia Cabernet Sauvignon Wine and Food Menu Example Match Score: 3.5 Cassati alla Siciliana Sicilian cake with ricotta icing & candied orange peel Wine: 2003 Nivole Moscato d’Asti Match Score: 7 A Profiling Approach to Match Level Assessment 257
258 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 Food Item: Smoked Corn and Chicken Pasta Wine: Sauvignon Blanc Producer: Villa Maria Vintage: 2002 Food visuals: Creamy, red, yellow and white in color ____________________________________ __________________________________________ F 1 W 1 F 2 W 2 F 3 W 3 Food Flavor Type: Wine Flavor Type: 0 5 10 Sweetness 0 5 10 Food Observations: Creamy and lightly smoky Wine Observations: Crisp acidity and grassy Level of Food & Wine Match: Match based on: Components 0---1---2---3---4---5---6---7---8---9---10 None Refreshment Neutral Good Synergistic Texture Comments: Figure 11.6 Wine and Food Pairing Example 1 Wine visual: Color: Straw Yellow Acidity Saltiness Bitterness Dry to Sweet Acidity Effervescence Fattiness Type: Overall Body Tannin Alcohol Level Overall Body Hot Pepper Sweet Spicy: Basil Flavor Intensity & ID: Light smoke, cheese Flavor Persistence Hot Pepper Sweet Spicy: Herbs Flavor Intensity & ID: Grassy, vegetal Fruity Nutty Smoky Cheesy Herbal Umami Earthy Fruity Nutty Smoky Buttery Herbal Floral Earthy Other Flavors Clarity: Crystal Clear Wine Aroma: Grassy/Herbaceous Flavor Persistence Other Hot Cold Complementary Contrast
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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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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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Page 247 and 248: The previous chapters have presente
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Page 254 and 255: Basic Wine Sequencing Recommendatio
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Page 264 and 265: While aged cheddar complements just
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Page 268 and 269: C O M P O N E N T S T E X T U R E F
Page 270 and 271: A Profiling Approach to Match Level
Page 272 and 273: Food Item:_________________________
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Page 278 and 279: C O M P O N E N T S T E X T U R E F
Page 280 and 281: Flavor Similarity Contrast Score Lo
Page 282 and 283: STEPS Table 11.2 Wines, Food Items,
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Page 287 and 288: 270 Chapter 12 Wine and Cheese: A N
Page 299 and 300: 282 STEPS Chapter 12 Wine and Chees
Page 305 and 306: 288 Chapter 13 The Grand Finale: De
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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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