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

316 Glossary
percent fat content and triple-cream has at least 75 percent.
Examples include Brie, Camembert, and Limburger.
Strohwein. German term meaning ‘‘straw wine’’; a driedgrape
wine, typically made by drying grapes over straw mats
or screens.
Synergistic match. A combination of wine and food that
creates a totally new and superior gastronomic effect.
T
Tannin. An organic compound that is found in the seeds,
skins, and stems of grapes. Tannins create an astringent sensation
in the mouth and serve as a preservative, allowing
wines to be aged.
Terroir. The idea of terroir is French in origin and generally
reflects the unique interaction of natural factors (climate,
soil, water, wind, etc.) and human skills that create
definable characteristics in a specific wine-growing location.
Texture. Encompasses a number of terms used to describe
touch (tactile) or mouthfeel sensations.
Touristic terroir. The unique bundle of activities in a location
that provides it with a distinctive appeal to tourists.
U
Umami. A proposed fifth taste element that creates a sense
of savoriness or deliciousness in some foods, such as soy
sauce, tomatoes, edamame, and MSG.
V
Varietal. A specific grape variety.
Vermouth. A fortified wine that has been flavored with
sugar, herbs, roots, flowers, and spices.
Vertical pairings. A more complicated pairing process referring
to matching several food courses with several wines
in a multicourse, progressive dinner.
Vin de paille. French term meaning ‘‘straw wine’’; typically
made by drying grapes over straw mats or screens.
Vinifera. A family of grapes used in production of quality
wines, including Riesling, Chardonnay, Pinot Noir, Syrah,
Merlot, Cabernet, and others.
Vin mousseux. Sparkling wine made outside of the Champagne
region in France.
Vinosity. A common definition is the distinctive color,
body, and taste of wine. Others relate it to the level of alcohol
present.
Vintners Quality Assurance (VQA). VQA establishes,
monitors and enforces a system of quality standards and
verification of product origin in Canada’s Niagara and
Okanagan regions. Participation in the VQA appellation
system is voluntary, but only those wines approved by the
VQA are allowed to bear the VQA symbol.
Viscosity. The level of fluidness in a wine or food item.
Volatile acidity (VA). The result of growth of acetic-acidproducing
bacteria. Bacteria causing VA are found on the
surfaces of grapes, winery equipment, and used oak barrels.
When left unchecked, these enzymes work to oxidize alcohol
into the vinegary-smelling acetic acid.