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

DISCUSSION QUESTIONS
1. What are the five dessert wine categories?
2. Describe the similar and contrasting characteristics of
each dessert wine category.
3. What types of desserts are easiest to pair with dessert
wines?
For this exercise, you may select desserts
from the lists in Figures 13.1–13.5 or
choose other examples for each dessert
category. Pick a range of desserts from
simple and straightforward to those that
are more complex in order to provide a
full panoply of tasting experiences during
the evaluation process. Use the Food
Sensory Anchor Scale (Figure B.1) and
Wine Sensory Anchor Scale (Figure B.2)
to create basic reference points for match
MATERIALS NEEDED
EXERCISE 13.1
DESSERT WINE AND DESSERT MATCHING
based on components, texture, and flavor
as you use the Wine and Food Pairing Instrument.
OBJECTIVES
To distinguish and rank differing levels of
elements in each dessert and dessert
wine; to compare the profiles of each
dessert with each dessert wine to predict
a match level for each pair, and then con-
Table 13.3 Materials Needed for Exercise 13.1
1 white paper placemat per student with numbered or labeled circles to place
wineglasses (Figure 9.4a)
Exercise 13.1 303
4. What dessert elements limit dessert wine choices?
5. Define typical dessert wine styles that are appropriate
for each dessert category.
1 copy of the Aroma Wheel per student Napkins
duct a mixed tasting to determine perceived
level of match.
Mise en Place: Things to Do Before
the Exercise Prepare and portion
the desserts to ensure they are served at
the optimal tasting temperature. Chill the
dessert wines to the appropriate temperatures.
1 spit cup per student
Corkscrew
Drinking water for each student
Tasting sheets for each student (4 copies of Figures 11.2A, 11.2B and 11.2C) 4 wineglasses per student
1 copy Food and Wine Sensory Anchor Scales per student Cutting board
1 copy of Figure 13.6 (Food and Wine Perceived Match Level) per student Bread or crackers to cleanse palate
Plates for tasting samples of desserts Plastic forks and knives