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

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A Acid (in wine and food) 107–111 acetic 107 citric 107, 109 in food 110 in wine 108 lactic 107 levels 109, 119, 121, 123, 125 malic 107 tartaric 107 types Acidity 32, 33, 102, 103, 107, 134, 170 Adaptation (to sensations) 26 Affective testing 22 Aftertaste 216 Aging (wine) 159, 272 Agri-food systems 46 Alcohol level 104, 156, 270 Aligoté (wine) 136 Alois Lageder, Pinot Bianco 16 Alsace 291 Alto Adige 15 Amarone 278, 292, 297 American Culinary Federation (ACF) 68 American Viticultural Area (AVA) 55 Amerine 52 Amontillado 213, 294 Analytical testing 22 Anti-Saloon League 57 Aperitif(s) Bayou La Seine: An American Restaurant in paris 190–193 Canoe Restaurant and Bar 168–169 Chef John Folse & Company 67–69 Elements of Wine Service 20–22 Food and Wine of the Pacific Northwest 234–237 How Should Menus and Wine Lists Be Organized 46–48 Peller Estates Winery 130–131 Release Weekend Wine and Food Menu from On the Twenty 210– 211 The Exemplary Nature of a Symbiosis between Food Dishes and Cognacs 150–153 The Italian Wine and Food Perspective 5–8 Which to Choose First, Wine or Food? 102 Appellation 55 Appellation d’Origine Contrôlée (AOC) 30, 55, 59, 79 Arbois (wine) 191 Archestratus 6 Archetypal ingredients 78 Armagnac 295 Aroma 24, 28 wheel 24 quality 24 Aromatic compounds 24 Artichokes 224 Asiago 278 Asparagus 224 Asti Spumate 299 Astringency 32, 154, 155 Attitude 311 Auslese 170, 292 Autochthonous vines 6 B Baby Duck (wine) 288 Badia di Coltibuono 14 Baked goods 301 Baking 171 Balance between wine and cheese 272, 280 between wine and food elements 9–11, 253–263 in wine 107–108 Barbaresco 104, 105 Barbera 158, 160, 174, 278 Barding 244 Barolo 104, 112, 160, 277, 278 INDEX Barrier to imitation 46 Barsac (wine) 291 Basics of wine evaluation 23–26 Basque 235 Baton Rouge 68 Bayou La Seine 190 Bazzoni, Enrico 5, 8 Beamsville Bench 208 Beaujolais 29, 84, 109, 158, 192, 260, 298 Beerenauslese wines 292 Bentwood box cookery 235 Beurre blanc 224 Bianco di Custoza 195 Bias 26 Biscotti 302 Bitterness 32, 33, 138 in cheese 272 in food 133 in food and wine pairing in wine 132 how to identify 32 Bittersweet Plantation 49, 67 Black Muscat 294 Blackening 171 Blanc de Blancs 133 Blanc de Noirs 133 Blaufränkisch 242 Blind tasting 26 Blue Nun 31 Blue-veined cheeses 279 Bluysen, Frederic 190 Bluysen, Judith 190 Body 158, 170, 182 as texture 154, 168, 171 in wine 133 in wine and food pairing 172 Boise 235, 236 Boissy, Etienne 270, 271 Bone dry 104 Bordeaux 83, 291 317
318 Index Botrytis cinerea 291–292 affected wines 291 Bottle opening 20–21 Bouquet 24, 25, 28 Braising 171 Bread pudding 296 Brie 276 Brights’ President (wine) 288 Brillat Savarin 276 British Columbia 235, 236 Brock University Cool Climate Oenology and Viticulture Institute (CCOVI) 131 Brodi, Tom 168 Broiling 171 Brut 135 nature 134 Bubbles 24 Buhler, Lawrence 130 Buttery (flavors) 108, 214 C Cabernet Franc 158, 174, 275 Cabernet Sauvignon 29, 30, 158, 39, 174, 194, 277, 297 Cahors (region) 89 Cajun and Creole cuisine 67, 190 Cajun Trinity 191 Cakes 301 California 294 Canada Green Building Council 50 Canadian 50 ice wine 288, 290 Canopy climate 52 Cantal 277, 278 Capabilities 56, 82 Cap Classique 133 Capsicum peppers 80, 190 Carbon dioxide 133 Carbonation 24 Carneros (AVA) 52 Cassati alla Siciliana (dessert) 302 Castling, Catherine 50 Cava 100, 133, 135 Cave Spring Cellars 208 Caviar 9, 132 Cedar planks 243 Cérons 291 Cévennes 79 Champagne 58, 134, 297, 298, 301 Chardonnay 30, 38, 60, 75, 133, 158, 256, 265, 277, 279 Chateau St. Michelle 240 Eroica Riesling 240 Cheese(s) blue 278 blue-veined 278, 279 chèvre 273 cottage 273 Cougar Gold cheddar 246 cream 273 fresh and soft 273, 274 firm 277 grating 278 Gjetost 278 hard 278 semi-soft 273, 275 soft ripened 275, 276 Cheese-friendly 272 Chef John Folse & Company 67 Chef John Folse Culinary Institute at Nicholls State University 67 Chianti 29, 84, 158, 277, 278 Classico 14, 277, 278 Chiles 80 Chocolate 297 dark 297 desserts 297 milk 297 white 297 Chocolate-based dessert pairing decision process 298 Church, Philip 236 Citrus desserts 299 Clarity 23 Classic wine and food marriages 84 Classic wine grapes 30 Clearwater River Valley 236 Climate 51, 79 map 52 zones 53 Cognac 150 Collagen structure 171 Color 23 Columbia River 235 Columbia Valley 55, 236, 241 Commander’s Palace 49 Competitive advantage 309 Components 11 Concord grapes 288 Consistency 24 Contribution margins 47 Cookies 301 Cooking method 170 Cool climate (zone) 51, 53, 60 Corked (wine) 21 Corks 21 Corkscrew 21 Cortés, Hernando 56 Corvina (grapes) 292 Cost percentage method 47, 48 Coste, Pierre 29 Costigliole d’Asti 6, 7 Côte d’Or 52 Côte de Beaune 60 CôteduRhône 245, 277 Côte Rôtie 245 Court of Two Sisters restaurant 68 Cream 274 Cream Sherry 294 Crème brulee 296 Crepes Suzette 298 Crisp 107 Cryo-Cluster 290 Cryoextraction 290 Culinary etiquette 49 identity 49 rhetoric 78 tourism 78 Custard 296 desserts 296 D Danhi 49 Danish Blue Castello 278 Dante’s Inferno 6 David Hill Vineyard 247 de Gaulle, Charles 276 Decision tree 231, 253, 254 Deep-frying 171 Degustation menu 312 Degree days 51 Demi-sec 135 Champagne 296, 298 sparkling wine 135, 298, 300, 302 Demisecco 294 Denominação de origem controlada 55 Denominación de origen 55 Denominación de origen calificada 55 Denominazione di origine controllata 6, 55 Denominazione di origine controllata e garantita 55 Dentzer, Yvelise 150, 153, 271 Dessert(s) based on nuts 300–301 breads 301 categories 295 wines 289–295 Diacetyl 108 DiDio, Tony 17 Differentiation 310 Dîner Symbiose 152 Distinctive capability 309 Distinguished Restaurants of North America (DIRõNA) 68 Dolce 294 Dolcetto 155, 160 Dom Pérignon 31, 58 Domaine de Clovallon (winery) 50 Donaldsonville 66 Dosage 130, 289 Double and triple cream cheeses 275 Doux sparkling wines 135, 300 Dried fruits 292, 299 grape(s) 292, 293 grape and late harvest processes 291, 292 grape wines 292, 301, 302 Dry 294 heat cooking method 171 movement 57 sherry 294 White Port 294 Vermouth 294 Duxelles 93 E Earthy (flavor) 59, 212 Eberspaecher, Alex 188
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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66 Chapter 4 Gastronomic Identity I
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PART B THE FOUNDATION: FOOD AND WIN
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at all. Dryness and sweetness for t
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CHAPTER 5 THE IMPACT OF SWEETNESS A
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THE IMPACT OF SWEETNESS LEVELS IN W
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Table 5.1 Wine Sweetness Level Desc
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with a fruit/sweet sauce, choose a
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Table 5.3 Acidity Level Description
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unoaked white is preferred when pai
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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Pacific Northwest Menu 243 Food Ite
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This finished dish is full-bodied,
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While aged cheddar complements just
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Wine and Food Pairing Instrument 24
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C O M P O N E N T S T E X T U R E F
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A Profiling Approach to Match Level
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Food Item:_________________________
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Smoked Corn & Chicken Pasta Penne p
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Components Similarity Contrast Scor
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C O M P O N E N T S T E X T U R E F
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Flavor Similarity Contrast Score Lo
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STEPS Table 11.2 Wines, Food Items,
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Page 287 and 288: 270 Chapter 12 Wine and Cheese: A N
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Page 305 and 306: 288 Chapter 13 The Grand Finale: De
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Page 331 and 332: 314 Glossary Consistency. Refers to
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Page 337 and 338: 320 Index Grassiness 38 213 Graves
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