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

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MATERIALS NEEDED Table 12.7 Materials Needed for Exercise 12.1 The exercises in this chapter test the assumption that all wines go with all cheeses. Do you agree with this belief? 1 white paper placemat per student, with numbered or labeled circles to place wineglasses (Figure 7.1) 1 copy of the Aroma Wheel per student Napkins Exercise 12.1 281 1 spit cup per student Corkscrew Drinking water for each student 3 copies of Figures 11.2a, 11.2b, and 11.2c for each student 5 wineglasses per student 1 copy Food and Wine Sensory Anchor Scales per student Cutting board 1 copy of Figure 12.1 (Food and Wine Perceived Match Level) per student Bread or crackers to cleanse palate Plates for tasting samples of cheese Plastic (or other) forks and knives
282 STEPS Chapter 12 Wine and Cheese: A Natural Affinity? Table 12.8 Cheese and Wines Needed for Exercise 12.1 Cheeses Fresh / soft: Chèvre, Montrachet, or regional equivalent Semisoft: Bel Paese, Doux de Montagne, Havarti, Livarot Soft ripened: Boursault, Brie, Brillat-Savarin, Camembert, Saint-André Firm: Cantal, aged Cheddar, Double Gloucester, Emmenthal, Manchego Hard: Asiago, Grana Padano, Parmigiano Reggiano, Pecorino Blue-veined: Maytag, Gorgonzola, Roquefort, Stilton Wines Dry white: Chenin Blanc, Gavi, Pinot Grigio, Pinot Gris, Sauvignon Blanc Medium red: Barbera, Lemberger, Beaujolais, Dolcetto Full-bodied: Nebbiolo, Syrah, Rioja, Chianti Riserva Other possibilities: Brut sparkling wine, Moscato d’Asti, off-dry whites, Amarone Fortified: Ruby or Tawny Port, Madeira, Marsala, Sherry 1. Divide the cheeses into 1–1 1 ⁄2 oz tasting samples per person and arrange on a small plate. Cheeses should be served at room temperature. 2. Evaluate each cheese, keeping all of the food elements in mind (using Figure 11.2b and/or Figure 11.2c). 3. Pour a sample of each wine for each student, enough to evaluate and to try with each cheese sample. 4. Taste the wine samples and assess all wine elements. Record in Figure 11.2a and/or Figure 11.2c. 5. Taste the cheeses with each wine in ascending order (starting with lightest wines through the most powerful) and record your perceived level of match on Figure 12.1 and/or at the bottom of Figure 11.2c. Once tasted, you can then go back and forth between them to ensure consistent measures, if desired. 6. Discuss and record any sensory observations based on the relationship between wines and cheese. Which wine and cheese had the best match? Was it predicted? Which wine and cheese had the lowest level of match? Were any of the matches truly synergistic? Are there other wines that you feel would create a better match? Any surprises? 7. Rank the match level of each cheese with each wine, from lowest to highest level of match. a. Fresh/soft cheese Least match 1. 2. 3. 4. b. Semisoft cheese 5. Best match Least match 1. 2. 3. 4. c. Soft ripened cheese 5. Best match Least match 1. 2. 3. 4. d. Firm cheese 5. Best match Least match 1. 2. 3. 4. e. Hard cheese 5. Best match Least match 1. 2. 3. 4. f. Blue-veined cheese 5. Best match Least match 1. 2. 3. 4. 5. Best match 8. Write down any other comments, thoughts, and observations that you identified during this evaluation process. Did the predicted match coincide with your perceived level of match when the cheese and wine were tasted together? Was there a predominant category of elements that impacted the level of match across all of the cheese and wine combinations? If so, was it the components, texture, or flavors?
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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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208 Chapter 10 Flavor Intensity and
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Page 331 and 332: 314 Glossary Consistency. Refers to
Page 333 and 334: 316 Glossary percent fat content an
Page 335 and 336: 318 Index Botrytis cinerea 291-292
Page 337 and 338: 320 Index Grassiness 38 213 Graves
Page 339: 322 Index Spice(s) 190, 192, 194, 1
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