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

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Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
DISCUSSION QUESTIONS
1. What issues should be considered before planning any
menu?
2. What are the five basic rules for wine sequencing decisions?
3. What are the twelve general guidelines for wine and
food matches that are outlined in the decision tree?
For this exercise, you may utilize many of
the same varietals used in previous chapters
or experiment with other wines. Use
the Food Sensory Anchor Scale (Figure
B.1) and Wine Sensory Anchor Scale (Figure
B.2) to create basic reference points
for ascending levels of components, texture,
and flavor as you complete the
questions posed by the Wine and Food
Pairing Instrument. When selecting the
wines for this exercise, be sure to consider
the potential impact of Old or New
World selections, climate zones, oak aging,
and wine maturity.
MATERIALS NEEDED
EXERCISE 11.1
FOOD-AND-WINE MATCH LEVELS
OBJECTIVES
To distinguish and rank differing levels of
elements present in wine and food; to
compare food and wine profiles to predict
match level; to assess whether the
predicted level of match mirrors the perceived
level of match.
Mise En Place: Things to Do Before
the Exercise Review the Wine
and Food Pairing Decision Tree and the
sections explaining how to use Figures
11.2a–11.2c and Figure 11.4 in this
Table 11.1 Materials Needed for Exercise 11.1
1 white paper placemat per student, with numbered or labeled circles
to place wineglasses (Figure 9.4a)
4. Are these twelve general guidelines hard-and-fast
rules to follow, or is there some judgment involved?
5. Are there situations where it is advantageous to use a
sequential tasting approach as opposed to a mixed
tasting approach?
1 copy of the Aroma Wheel per student Napkins
chapter. Schedule the food preparation to
meet the desired tasting time. The shrimp
and melon dish can be assembled at the
last minute if all of the mise en place is
gathered and the shrimp is poached,
chilled, and peeled ahead of time. The
Caesar salad can be assembled at the last
minute using either bottled dressing or
homemade dressing. The grilled sirloin
needs to be cooked and served right before
the tasting. The cheese and chocolate
should be ready to go whenever
needed. Of course, care must be taken to
ensure the food items and wines are
served at the proper temperature.
1 spit cup per student
Corkscrew
Drinking water for each student
4 copies of Figures 11.2a, 11.2b, and 11.2c per student 5 wineglasses per student
1 copy Food and Wine Sensory Anchor Scales per student Cutting board
4 copies of Figure 11.4 (Quantifying Wine and Food Profiles to
Predict Match Level) per student
Bread or crackers to cleanse palate
Plates for tasting samples of each food item Plastic (or other) forks and knives