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

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STEPS
Chapter 13 The Grand Finale: Dessert and Dessert Wines
Table 13.4 Desserts and Wines Needed for Exercise 13.1
Desserts
Custard-Based Dessert: Examples in Figure 13.1
Fruit-Based Dessert: Examples in Figure 13.3
Nut-Based Dessert: Examples in Figure 13.4
Baked Goods Dessert: :Examples in Figure 13.5
Wines
Dried-Grape Wine: Examples in Table 13.2
Late-Harvest Wine: Examples in section discussing late-harvest wine
Frozen-Grape Wine: Examples in Table 13.1
Fortified Wine: Examples in section discussing fortified wine
1. Divide the desserts into 2-oz tasting samples and arrange on small plates or in bowls.
2. Evaluate each dessert considering all of the food elements (Figure 11.2B and/or 11.2C).
3. Pour a sample of each wine for each student—enough to evaluate and to try with each dessert sample.
4. Taste the wine samples and assess all wine elements. Record your findings in Figure 11.2A and/or 11.2C.
5. Taste the desserts with each wine in ascending order and record the perceived level of match in Figure 12.10 and/or at the
bottom of Figure 11.2C. Once you taste everything, 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 the various wines and desserts you’ve sampled.
Which wine and dessert had the best match? Was it predicted? Which wine and dessert had the lowest match? Were any of the
matches truly synergistic? Are there other wines that you feel would create a better match? Any surprises?
7. Rank each dessert with each dessert wine from lowest to highest level of match.
a. Custard-based dessert
Lowest score 1. 2. 3.
4.
b. Fruit-based dessert
Highest score
Lowest score 1. 2. 3.
4.
c. Nut-based dessert
Highest score
Lowest score 1. 2. 3.
4.
d. Baked goods dessert
Highest score
Lowest score 1. 2. 3.
4. Highest score
8. Write down any other comments, thoughts, and observations that you identified during this evaluation process. Did the predicted
wine type/dessert type match coincide with your perceived level of match when the desserts and wines were tasted together?
Was there any predominant category of element(s) that impacted the level of match across all of the dessert and wine combinations?
If so, was it a component, texture, or flavor category?