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

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fruity, and fresh wines such as Moscato d’Asti or Asti Spumati. This pairing brings together the fresh fruit with the fruit flavors inherent in these Moscato grape sparklers. Figure 13.3 provides a framework for pairing decisions based on prominent fruit type. Fruits vary in both ripeness and type. Ripe orchard fruits and berries are moderately sweet. Tropical and dried fruits are sweeter and more care must be taken when pairing these items with the proper wines. Fruit desserts provide a refreshing sensation due to the acidity/sweetness balance, and this refreshing sensation is particularly evident in citrus desserts. Dessert wines that match this acidity level provide a lighter ending to a meal. Cool-climate dessert wines with higher acidity are likely candidates. The addition of custard, cream, or meringue to citrus desserts levels out the tanginess. Specific wines to try with citrus desserts include sweet late-harvest (botrytized) wines, ice wines, sweet dried-grape wines, and Orange Muscat. For lemonflavored desserts, late-harvest Riesling or sweet Vouvray can generally cope with the tanginess of this dessert type. Orange-flavored desserts are not as tangy as a rule and can be paired with a variety of dessert and fortified Muscats. Fresh berries can be a light dessert on their own and become even more wine-friendly with the addition of cream. Strawberries served au naturel are great with Moscato d’Asti. If served with cream and sugar (or shortcake), late-harvest Sémillon or Sauternes is a good selection. Dark berries such as blackberries, loganberries, and blueberries can have a substantial amount of sharpness to them. Late-harvest Riesling or Riesling ice wine should stand up to the challenge; adding cream or custard to the dessert opens up additional pairing possibilities. If berries are used as a base for a dessert, a variety of sweeter wines can be utilized, such as sweet late-harvest (botrytized) wines, ice wines, Muscat Hamburg, and demisec sparkling wine. Desserts of moderate sweetness that include orchard fruits are likely to create a great match with a wide range of dessert wines. Winemakers’ descriptions of fruit flavors and other characteristics can be used to match and contrast with tree fruit desserts. As with other Dessert Examples: Prominent Fruit Type Likely Wine Matches Compotes Fruit salads/plates Fruit tarts Fruit crumbles Fruit pies Fruit sorbet/sherbet Bananas Foster Cherry/berry clafouti Peach Melba Key lime pie Crepes Suzette Figure 13.3 Fruit-Based Dessert Pairing Decision Process Citrus Berries Orchard Tropical Dried Dessert Categories 299 Citrus desserts provide a refreshing sense on their own. Wines that match this refreshment provide a lighter ending to a meal. Cool-climate dessert wines with higher acidity are likely candidates. Specific wines to try include sweet late-harvest (botrytized) wines, ice wines, sweet dried-grape wines, Orange Muscat. Fresh berries can be a light dessert on their own. In this case, possible matches include sparkling wines, Beaujolais-Villages (raspberries), or Riesling. If a base for a dessert, sweeter wines are needed: sweet late-harvest (botrytized) wines, ice wines, Muscat Hamburg, demi-sec sparkling wine. Desserts with moderate sweetness and orchard fruit are likely to create a great match with a wide range of dessert wines. Winemakers’ descriptions of fruit flavors and other characteristics to match and contrast can be used. Try any of the following: demi-sec sparklers, Asti, sweet Sherry, sweet late-harvest wines, ice wines, sweet dried-grape wines, Ports. Tropical fruits have a tendency to be sweeter than other fresh fruits. Sweet dessert wines with tropical fruit attributes that usually go well. Or contrasting flavors with nutty, dried fruits, and sweet spice flavors can be a good strategy. Specific recommendations include sweet whites (ice wines and late-harvest), demi-sec Champagne, Asti. Dried fruits of all types are sweeter than their fresh counterparts. Pair these fruits with wines flavored with nuts, caramel, and complementary fruit flavors. Wines with dried-grape character are also likely matches. Possible matches include sweet late-harvest (botrytized) wines, ice wines, sweet driedgrape wines, Tawny Port, Oloroso Sherry, or sweet PX Sherry.
300 Chapter 13 The Grand Finale: Dessert and Dessert Wines Dessert Examples Prominent Ingredients Likely Wine Matches Almonds Walnuts Hazelnuts Chestnuts Caramel Toffee Coffee Pecan pie Baklava Hazelnut dacquoise Figure 13.4 Nut-Based Dessert Pairing Decision Process foods, it is useful to remember other items that are paired with these fruits in the food world, namely, honey, cream, caramel, and nuts. Selecting dessert wines with these characteristics is a great starting point for pairing decisions. Try any of the following dessert wines with orchard fruit desserts: demi-sec sparklers, Asti, sweet Sherry, sweet late-harvest wines, ice wines, sweet dried-grape wines, and Ports. Here are some specific recommended matches: blackberry and apple crumble with late-harvest (botrytized) Riesling, plum tart with Muscat Hamburg, poached pears in Muscat de Beaumes with Muscat de Beaumes, and apple tart (flavored with butter, rum, and cinnamon) with demi-sec Champagne. Tropical fruits have a tendency to be sweeter than other fresh fruits. Sweet dessert wines with tropical fruit attributes usually go well with tropical fruit desserts. An alternative pairing selection is to combine contrasting flavors of nuts, dried fruits, and sweet spice flavors in the dessert wine with the tropical fruit dessert. General recommendations include many sweet whites (ice wines, late-harvest wines, and dried-grape wines) and sweet sparklers (demisec and doux Champagne, Asti, sparkling ice wine, etc.). A specific recommendation is the combination of lychee and coconut milk sorbet with late-harvest Gewürztraminer. Dried fruits of all types are sweeter than their fresh counterparts. Dried fruits have an affinity for wines flavored with nuts, caramel, and complementary fruit flavors. Wines with dried-grape character are also likely matches with dried fruits and dried fruit desserts. Some possible matches include sweet late-harvest (botrytized) wines, ice wines, sweet dried-grape wines, Tawny Port, Oloroso Sherry, or sweet PX Sherry. Dried fruits such as raisins, figs, and dates work particularly well with many of the fortified wines, including Tawny Port, sweet Oloroso Sherry, and sweet Madeira. A simple combination that works in this category is dried prunes paired with Tawny Port. Nuts and Nut-Based Desserts Nuts provide a range of pairing opportunities. Figure 13.4 provides a framework for decisions in this category of desserts. Almonds, hazelnuts, and walnuts eaten with wine can create a good combination. Walnuts with a fine and mature fortified wine is a simple combination that allows the fine Just nuts Nut-based desserts Caramel and toffee Coffee/mocha Nuts provide a range of pairing opportunities. Similarity matches can be achieved with wines having nutty character: Amontillado and Oloroso Sherries, or botrytized wines aged in oak. Dried fruits and other flavors go well with nuts. Specific sweet wines include ice wines, sweet dried-grape wines, Madeira, Muscats, Ruby or Tawny Port. Dessert based on nuts can be sticky-sweet. Wines with caramel and dried fruits are good choices as well as wines with other fruity characteristics: Madeira, Marsala, Orange Muscat, Muscat Hamburg, late-harvest and botrytized wines, sweet dried-grape wines, Ports, and sweet Sherry. Desserts flavored with nuts, caramel, and toffee fall under this heading. Wines that exhibit nutty, caramel, and toffee attributes are good candidates. If on the light side, safe bets can include sweet Muscats, Moscato d’Asti, and demi-sec sparklers. If on the heavier side, try a Tawny Port, Oloroso Sherry, or sweet PX Sherry. Coffee desserts can have a strong and somewhat bitter taste. If the dessert is light and low on sugar level, dryer wines can be used: Champagne (brut or extra dry) or Pinot Noir. A second method is to select wines that have characteristics matching what we like to add to a cup of coffee: cream, sugar, flavored syrups. Try any of the following: Asti, sweet Sherry, sweet lateharvest wines, ice wines, sweet dried-grape wines, Ports.
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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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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Pacific Northwest Menu 243 Food Ite
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This finished dish is full-bodied,
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While aged cheddar complements just
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Page 287 and 288: 270 Chapter 12 Wine and Cheese: A N
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Page 305 and 306: 288 Chapter 13 The Grand Finale: De
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Page 331 and 332: 314 Glossary Consistency. Refers to
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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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