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

A
Acidity. The level of acid present in wine and food that
creates a sour sensation on your tongue.
Affective testing. A sensory evaluation process that requires
a large number of tasters (75 or more) who are representative
of the target population but requires little or no
preliminary training by the individuals involved.
Amarone. An Italian dry, full-bodied red wine made with
grapes that have been dried on racks to intensify their flavor.
American Viticultural Areas. An expanding number of appellation
designations in the United States.
Analytical testing. A sensory testing approach used to discover
detectable differences between or among samples; requires
a small group of trained panelists.
Appellations. The location where grapes and other agricultural
products are grown. Many appellations are sanctioned
by a government or trade association that has
authority to define and regulate procedures in order to
guarantee quality and genuineness.
Aroma. The smell present in a young wine and/or a term
used generically when discussing the smell of wine.
Astringency. A tactile sensation of dryness and roughness
throughout the mouth created by the presence of tannin.
B
Bitterness. A primary taste component generally detected
on the back of the tongue.
Blue-veined cheeses. During the curing process, the
cheese curds are inoculated with pure cultures of molds that
penetrate the interior of the cheese, creating a variegated
blue-green appearance and distinctive flavor and aroma.
GLOSSARY
Body. Mouthfeel characteristics in food and wine that provide
a feeling of weight, texture, or power. In wine, it refers
to the consistency or viscosity as detected through the tactile
sensations in the mouth.
Botrytis cinerea. The Latin name for a mold that affects
wine grapes. Under the proper moisture and temperature
conditions, botrytis-affected grapes can have a beneficial effect
on a finished wine. Famous wines include Tokaji (Hungary),
Sauternes (France), and Noble One (Australia).
Bouquet. The smell that develops in wine during bottle
aging.
Brix. A measurement system used to determine the sugar
content of grapes and wine. It is frequently used to indicate
the degree of the fruits’ ripeness at harvest.
C
Clarity. The level of transparency in a wine, ranging from
cloudy to brilliant; assessed during a visual inspection of
wine. Provides an indication of quality and proper handling.
Climate zones. A concept, based on heat summation units,
used to define basic characteristics in wine styles such as
ripeness, acidity levels, and flavors.
Cloying. Describes wine that is overly sweet; the sensation
derives from a lack of balance between sweetness and acidity
levels.
Competition survey. A survey used to evaluate a foodservice
operation’s closest competitors. The survey assesses
competitors’ hours of operation, restaurant size, menu and
wine offerings, décor, location, pricing, level of service, and
other relevant characteristics.
Components. Basic food and wine elements that correspond
to basic sensations on the tongue such as sweet, sour,
salty, and bitter.
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