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

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Date: ____________________ Overall feeling of food and wine match (circle the level of match below): Cheese #1: ____________________________________ Type: _____________________ Dry White Wine: _____________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Medium Red Wine: ___________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Full-Bodied Red Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Other Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Fortified Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Cheese #2: ____________________________________ Type: _____________________ Dry White Wine: ______________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Medium Red Wine: ____________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Full-Bodied Red Wine: __________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Other Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Fortified Wine: _________________________________ Figure 12.1 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Level of Match Between Cheese and Wine Exercise 12.1 283
284 Chapter 12 Wine and Cheese: A Natural Affinity? Cheese #3: ____________________________________ Type: _____________________ Dry White Wine: ______________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Medium Red Wine: ____________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Full-Bodied Red Wine: __________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Other Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Fortified Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Cheese #4: ____________________________________ Type: _____________________ Dry White Wine: ______________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Medium Red Wine: ____________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Full-Bodied Red Wine: __________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Other Wine: _________________________________ 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match Fortified Wine: _________________________________ Figure 12.1 (Continued ) 0-----1-----2-----3-----4-----5-----6-----7-----8-----9-----10 No Match Average Match Synergistic Match
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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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The previous chapters have presente
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Page 252 and 253: The Food of the Pacific Northwest 2
Page 254 and 255: Basic Wine Sequencing Recommendatio
Page 256 and 257: Basic Wine Sequencing Recommendatio
Page 258 and 259: Soup Course This menu item incorpor
Page 260 and 261: Pacific Northwest Menu 243 Food Ite
Page 262 and 263: This finished dish is full-bodied,
Page 264 and 265: While aged cheddar complements just
Page 266 and 267: Wine and Food Pairing Instrument 24
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:_________________________
Page 274 and 275: Smoked Corn & Chicken Pasta Penne p
Page 276 and 277: Components Similarity Contrast Scor
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,
Page 284: Food Item: Grilled Sirloin Yield: 6
Page 287 and 288: 270 Chapter 12 Wine and Cheese: A N
Page 299: 282 STEPS Chapter 12 Wine and Chees
Page 305 and 306: 288 Chapter 13 The Grand Finale: De
Page 321 and 322: 304 STEPS Chapter 13 The Grand Fina
Page 325 and 326: 308 Chapter 14 The Customer Experie
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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