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

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Table 3.1 Approximate Climate Zones Based on Heat Summation Units* Climate Zone Region 1 2,500 F ( 1,390 C) Region 2 2,501 to 3,000 F (1,391 to 1,670 C) Heat Summation Units Locations Wine: The Impact of Geography and Climate 53 New World—North America California: Anderson Valley, Carneros, Edna Valley, Marin, Mendocino, Monterey, Napa (near the city), Russian River Valley, Santa Clara, Santa Cruz mountains, and parts of Sonoma Canada: northern Okanagan Valley Idaho: panhandle region, parts of Snake River Valley Oregon: Willamette Valley, parts of Umpqua Valley Washington: Puget Sound New World—Other Australia: Tasmania, Coonawarra, Piccadilly Valley Chile: East Rapel Valley, West Aconcagua, Casablanca Valley New Zealand: Hawk’s Bay, Canterbury, Marlborough, Cloudy Bay Old World France: Chablis, Loire, Côte d’Or, Champagne, Alsace Germany: Mosel-Saar-Ruwer, Baden, Rheinhessen, Rheingau, Platz Switzerland: Valais, Geneva New World—North America California: Alexander Valley, Anderson Valley, Chalk Hill, Edna Valley, Mendocino, Monterey, Napa Valley, Potter Valley, Russian River Valley, Santa Clara, and parts of Sonoma Canada: Niagara Peninsula, southern Okanagan Valley Idaho: parts of Snake River Valley New York: Finger Lakes, Lake Erie, Long Island, Hudson Valley Oregon: Western Umpqua Valley, Rogue Valley Washington: Columbia Valley, Walla Walla Valley, Yakima Valley New World—Other Argentina: Rio Negro Valley Australia: Adelaide Hills, Barossa Valley, Pemberton, Victoria Chile: Maipo Valley, Curicó Valley, West Rapel, East Aconcagua South Africa: Stellenbosch, Walker Bay Old World France: Médoc, Hermitage Hungary: Great Plain region Italy: Piedmont, Tre Venezie Spain: Penedès, Galicia
54 Chapter 3 Gastronomic Identity Table 3.1 (Continued) Climate Zone Region 3 3,001 to 3,500 F (1,671 to 1,940 C) Region 4 3,501 to 4,000 F (1,941 to 2,220 C) Region 5 4,001 or more F (2,221 or more C) Heat Summation Units Locations New World—North America California: Alameda, Alexander Valley, Contra Costa, El Dorado, Knights Valley, Lake, McDowell Valley, Mendocino, Monterey, northern Napa, Paso Robles, Placer, Redwood Valley, Riverside, San Benito, Santa Clara, and parts of Sonoma Washington: parts of Columbia Valley, Rattlesnake Hills, Red Mountain New World—Other Argentina: Mendoza Region Australia: Margaret River, parts of New South Wales, Queensland, McLaren Vale, Swan District South Africa: Paarl Old World France: Rhône region, Languedoc-Roussillon Italy: Tuscany, southern Veneto New World—North American California: Amador, Calaveras, El Dorado, Fresno, Merced, Riverside, Sacramento, San Diego, San Joaquin, Yolo Italy: Sicily New World—Other Argentina: Calchaquí Valley Australia: Hunter Valley (New South Wales) Old World Greece Spain: Central regions – Rioja, Ribera Del Duero New World—North America California: Amador, Calveras, Fresno, Kern, Madera, Merced, Sacramento, San Bernardino, San Diego, San Joaquin, Stanislaus, Tulare Texas: South Plains New World—Other Argentina: Famatina Valley North Africa Australia northern areas of Western Australia and Northern Territory Old World Italy: Calabria Southern Spain: Sherry (Jerez) Source: Adapted from M. A. Amerine and V. L. Singleton, Wine: An Introduction, 2nd ed. (Berkeley: University of California Press, 1977); J. Arkell, New World Wines: The Complete Guide (New York: Sterling, 1999); D. Jackson and D. Schuster, Grape Growing and Wine Making (Orinda, CA: Altarinda Books, 1981). * As should be apparent from the discussion in this chapter, climate varies due to a number of factors. Placement of a particular locale within one region or another will vary due to mesoclimate and microclimate as well as how the boundaries were drawn in creating each viticultural area.
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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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Page 22 and 23: Aperitif/The Italian Wine and Food
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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
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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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