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

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Food Item:
Wine:
F
1
W
1
F
2
W
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F
3
W
3
Food Flavor Type:
Wine Flavor Type:
Salad of Beef, Arugula, and Roast Garlic Vinaigrette
Beaujolais Producer:
Food visuals:
Colorful, contrasting tenderloin with crisp
greens _____________________________
__________________________________________
0 5 10
Food Observations: Grilled beef, peppery greens, and light vinaigrette
Wine Observations: Fruity, light tannin, and light earthiness
A Profiling Approach to Match Level Assessment 261
Bouchard Père & Fils Vintage:
Level of Food & Wine Match: Match based on:
0---1---2---3---4---5---6---7---8---9---10
None Refreshment Neutral Good Synergistic
Comments:
Figure 11.8
Wine and Food Pairing Example 2
0 5 10
Sweetness
Acidity
Saltiness
Bitterness
Dry to Sweet
Acidity
Effervescence
Fattiness Type:
Overall Body
Tannin
Alcohol Level
Overall Body
Spicy:
2000
Wine visual: Color: Medium red
Clarity: Crystal Clear
Wine Aroma:
Primarily olive oil
Sweet
Peppery
Flavor Intensity & ID: Light smoke & garlic
Flavor Persistence
Spicy:
Components
Texture
Flavors
Hot Pepper
Flavor Intensity & ID: Red fruit & earthy
Flavor Persistence
Fruity and earthy
Hot Pepper Sweet
Fruity Nutty Smoky Cheesy Herbal Umami Earthy
Other
Fruity Nutty Smoky Buttery Herbal Floral Earthy Other
Hot
Cold
Complementary Contrast