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

262
Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
Components Similarity Contrast Score
Sweetness Match ___X___ ______ __1__
(Food Sweetness < or = Wine Sweetness: Yes = 1, No = 0)
Acidity Match ___X___ ______ __1__
(Food Acid < or = Wine Acidity: Yes = 1, No = 0)
Low to Moderate Levels of Food Saltiness __.5__
(Yes = .5, No = 0)
Low to Moderate Levels of Food Bitterness __.5__
(Yes = .5, No = 0)
Moderate-High Food Saltiness or Bitterness and Wine Effervescence Level Match
(Yes = 1, No = 0) N/A
High Levels of Food Salt or Bitterness (Yes = No Match) No Match
Texture Similarity Contrast Score
Figure 11.9
Food Fattiness and Wine Tannin Match __0__
(Food Fattiness = Wine Tannin: Yes = 1, No = 0)
Food Fattiness (Vegetable Fat) and Wine Acidity Match __1__
(Food Fattiness = Wine Acid: Yes = 1, No = 0)
Food and Wine Body Match ______ ______ __1__
(Food Overall Body = Wine Overall Body: Yes = 1, No = 0)
Beef Salad and Beaujolais Predicted Match Level