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

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Sample #_________ Wine_______________________________ Producer_____________________________________ Year_________ Visual Clarity: Cloudy--------About Clear--------Clear--------Crystal Clear---------Brilliant Color: White: Colorless---Green-tinge---Straw-Yell----Yell-Gold----Deep Gold----Amber/Brn Red: Purple------Ruby Red----Deep Red---Red/Brn----Mahogany-----Brown Aroma ______________________________________________________________________________ Taste Sweetness: Bone Dry-------Dry-------Medium Dry-------Sweet-------Very Sweet Acidity: Cloying-------Flabby (Flat)-----Crisp---------Tart (Green)------Acidic Oak: No Oak----------Slight Oak------------Moderate Oak-------------High Oak Tactile Sensations Tannin: Lacking--------Some-----------Enough--------Strong-------Astringent Alcohol: Light-------Little Warmth------Enough-------Warm-------High Alcohol Body: Flavor and Other Observations: Thin---------Light---------Medium--------Full Bodied---------Heavy Sample #_________ Wine_______________________________ Producer_____________________________________ Year_________ Visual Clarity: Cloudy--------About Clear--------Clear--------Crystal Clear---------Brilliant Color: White: Colorless---Green-tinge---Straw-Yell----Yell-Gold----Deep Gold----Amber/Brn Red: Purple------Ruby Red----Deep Red---Red/Brn----Mahogany-----Brown Aroma ______________________________________________________________________________ Taste Sweetness: Bone Dry-------Dry-------Medium Dry-------Sweet-------Very Sweet Acidity: Cloying-------Flabby (Flat)-----Crisp---------Tart (Green)------Acidic Oak: No Oak----------Slight Oak------------Moderate Oak-------------High Oak Tactile Sensations Tannin: Lacking--------Some-----------Enough--------Strong-------Astringent Alcohol: Light-------Little Warmth------Enough-------Warm-------High Alcohol Body: Flavor and Other Observations: Thin---------Light---------Medium--------Full Bodied---------Heavy Sample #_________ Wine_______________________________ Producer_____________________________________ Year_________ Visual Clarity: Cloudy--------About Clear--------Clear--------Crystal Clear---------Brilliant Color: White: Colorless---Green-tinge---Straw-Yell----Yell-Gold----Deep Gold----Amber/Brn Red: Purple------Ruby Red----Deep Red---Red/Brn----Mahogany-----Brown Aroma ______________________________________________________________________________ Taste Sweetness: Bone Dry-------Dry-------Medium Dry-------Sweet-------Very Sweet Acidity: Cloying-------Flabby (Flat)-----Crisp---------Tart (Green)------Acidic Oak: No Oak----------Slight Oak------------Moderate Oak-------------High Oak Tactile Sensations Tannin: Lacking--------Some-----------Enough--------Strong-------Astringent Flavor and Other Observations: Figure 2.2 Wine Evaluation Sheet Alcohol: Light-------Little Warmth------Enough-------Warm-------High Alcohol Body: Thin---------Light---------Medium--------Full Bodied---------Heavy Exercise 2.2 41
42 Chapter 2 Taste Basics and the Basics of Wine Evaluation Participant___________________________ Wine Temperature _____________________ Wine Category__________________ Number ____ Ambient Temperature _____________________ Wine Denomination _________________________ Date____________ Hour______________________ ___________________________________ Vintage_______ Location_____________________________ Visual Clarity: Cloudy--------About Clear--------Clear--------Crystal Clear---------Brilliant Color: White: Colorless---Green-tinge---Straw-Yell----Yell-Gold----Deep Gold----Amber/Brn Red: Purple------Ruby Red----Deep Red---Red/Brn----Mahogany-----Brown Consistency: Fluid----Some Consistency---Enough Consistency---Strong Consistency---Viscous Effervescence: Bubble size: Rough/Large-------Fine Enough-------Fine # of Bubbles: Insufficient-----------Enough----------Numerous Persistence: Short-lived-----Persistent Enough-----Long Persistency Observations____________________________________________________________________ Olfactory Intensity: Devoid--------Little--------Enough--------Intense--------High Intensity Persistence: Devoid--------Little--------Enough------Persistency-----High Persistency Quality: Common------Fair---------Pleasant--------Fine-----------Excellent Aroma Description__________________________________________________________ Observations_____________________________________________________________________ Sweetness: Bone Dry-------Dry-------Medium Dry-------Sweet-------Very Sweet Taste Acidity: Cloying-------Flabby (Flat)-----Crisp---------Tart (Green)------Acidic Alcohol: Light-------Little Warmth------Enough-------Warm-------High Alcohol Tannin: Lacking--------Some-----------Enough--------Strong-------Astringent Softness: Rigid----------Little----------Enough----------Soft----------Past Soft Salty/Mineral: Devoid--------Some----------Enough---------Strong--------Very Salty General Structure: Lean---------Weak---------Sufficient--------Sturdy---------Heavy Flavor Final Considerations Observations: Figure 2.3 Optional Wine Sensory Analysis Sheet Balance: Little------------Enough------------Equilibrium Intensity: Devoid------Little-----Enough------Intense------Very Intense Persistence: Short------Little------Enough-----Persistent-----Highly Persistent Quality: Common-----Fair-------Pleasant-------Fine---------Excellent Harmony: Little----------Enough-----------Complete Evolutionary State: Immature----Young----Ready----Mature----Old Approach to Typology_____________________________________________
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
Page 8 and 9: PREFACE xi ACKNOWLEDGMENTS xiii CON
Page 10 and 11: Summary 111 Exercises 112 CHAPTER 6
Page 12: CHAPTER 13: THE GRAND FINALE: DESSE
Page 15 and 16: xii Preface PEDAGOGICAL FEATURES TH
Page 18 and 19: PART A MASTERING THE ART AND SCIENC
Page 20 and 21: CHAPTER 1 THE WINE AND FOOD PYRAMID
Page 22 and 23: Aperitif/The Italian Wine and Food
Page 24 and 25: Aperitif/The Italian Wine and Food
Page 26 and 27: Food and Wine Pairing Mechanics: Ma
Page 28 and 29: OVERVIEW OF BOOK METHODS Wine and f
Page 30 and 31: Wine Sensory Pyramid The Wine Senso
Page 32 and 33: Classic Italian Wine and Food Examp
Page 34: The Pinot Bianco tames the asparagu
Page 37 and 38: 20 Chapter 2 Taste Basics and the B
Page 57: 40 Chapter 2 Taste Basics and the B
Page 62 and 63: CHAPTER 3 GASTRONOMIC IDENTITY: THE
Page 64 and 65: on prevailing components, textures,
Page 66 and 67: Aperitif/How Should Menus and Wine
Page 68 and 69: Wine: The Impact of Geography and C
Page 70 and 71: Table 3.1 Approximate Climate Zones
Page 72 and 73: Wine: The Impact of Geography and C
Page 74 and 75: Trial and Error, Innovations, and C
Page 76 and 77: number of reasons why these general
Page 78 and 79: tasting panel members would be Fren
Page 80: NOTES 1. B. Santich, ‘‘The Stud
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92 Chapter 4 Gastronomic Identity I
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94 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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Food Item: Grilled Sirloin Yield: 6
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270 Chapter 12 Wine and Cheese: A N
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282 STEPS Chapter 12 Wine and Chees
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288 Chapter 13 The Grand Finale: De
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304 STEPS Chapter 13 The Grand Fina
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308 Chapter 14 The Customer Experie
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314 Glossary Consistency. Refers to
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316 Glossary percent fat content an
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318 Index Botrytis cinerea 291-292
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320 Index Grassiness 38 213 Graves
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322 Index Spice(s) 190, 192, 194, 1
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