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

picked and crushed while still hard as marbles. The tiny bit
of juice extracted from the fruits is so concentrated and so
sweet that it is more like syrup than juice.
Indigenous ingredients. All types of food products that
are native to a particular region or locale.
L
Late-harvest wines. Grapes are left on the vine past the
normal harvest period, resulting in grapes that are riper,
higher in sugar content, and lower in moisture content.
These late-harvest grapes may also turn into raisins; get
attacked by mold, or both. As grapes shrivel on the vine,
they become richer and sweeter. The resulting wine tastes
stronger and sweeter and may have flavors of dried fruits.
Lingcod. Lingcod (Ophiodon elongatus) are unique to the
West Coast of North America, with most harvested off the
coast of Washington State and British Columbia. It is not
a true cod but has similar preparation and eating characteristics.
M
Macroclimate. The climate of an overall region.
Madeira. Named after the island where it is made, located
in the mid-Atlantic off the coast of Morocco, Madeira is a
sweet fortified wine with characteristics of softness, depth,
and a pleasant burnt flavor.
Marsala. Marsala is the best-known fortified wine of Italy
and is named for the town that produces it in Sicily. Marsalas
are graded according to their sweetness (secco, demisecco,
and dolce), color, and age.
Mesoclimate. The local climate of a specific vineyard.
Microclimate. The climate specific to an individual plot
within a vineyard.
Mirepoix. A mixture of chopped vegetables made up of 2
parts onion, 1 part carrot, and 1 part celery.
Mixed tasting. A tasting in which the wine and food items
are placed in the mouth simultaneously. This type of tasting
allows the taster to assess the interacting effects of the wine
and food elements.
Mouthfeel. A variety of sensations throughout the mouth
that may include moistness and dryness, fluidity and solidity,
thinness and thickness, fineness and coarseness, softness
and hardness, smoothness and roughness, tenderness and
toughness, and porosity and compactness.
Muscat Hamburg. Sometimes known as Black Muscat, this
fortified dessert wine has aromas reminiscent of roses with
a lychee nut character to its flavor.
N
Nappé. The viscosity of a sauce or other liquid when it
coats the back of a spoon.
Glossary 315
Neutral match. Pairing situations that are average and
pleasant but are missing an element of individuality and a
superior gastronomic experience.
Noble rot. See Botrytis cinerea.
No match. The interaction of wine and food when tasted
together has a negative impact on the senses.
Nosing. The olfactory examination process used in evaluating
the smell of wine.
O
Oloroso Sherry. Oloroso Sherry is oxidized without yeast.
It is generally sweet, dark brown, elegant, and complex.
Orange Muscat. A fortified dessert wine with aromas of
orange, orange blossom, and apricot.
P
Port. A fortified wine originally from Portugal and named
for the city of Oporto. There are three major styles: Ruby,
Tawny, and Vintage.
R
Recioto. An Italian sweet dessert wine made with grapes
that have been dried on racks to intensify their flavor.
Refreshment match. Wine that plays a supporting role in
the food and wine relationship, serving as a pleasant, refreshing
beverage that accompanies the food choice.
S
Sashimi. Thin slices of fish or seafood, usually raw but
sometimes marinated, and usually served with condiments
such as shredded daikon or ginger root, wasabi, and soy
sauce.
Semisoft cheeses. These cheeses include a variety of mild,
buttery types that have a sliceable texture. Examples include
Bel Paese, brick, Edam, and fontina.
Sensory evaluation. A scientific discipline that is used to
induce, quantify, analyze, and assess the responses to products
based on what is perceived through the senses of sight,
smell, taste, touch, and hearing.
Sequential tasting. In this tasting process, a wine and food
is assessed separately on its own merits.
Servietten knödel. A German bread dumpling made by
combing bread, milk, eggs, onions, and seasoning; rolling
it and poaching it in a cloth napkin, then slicing into disks
and browning in melted butter.
Sherry. Traditionally produced in Spain, Sherry has the defining
characteristic of being deliberately oxidized. There
are two basic types: Fino and Oloroso.
Soft ripened cheeses. This category of cheese is ripened
from the outside in. The fat content ranges from 50 to 75
percent as a rule, but double-cream cheese has at least 60