Food and Wine Pairing : A Sensory Experience

164 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body c.Sample number 3. If you selected an oaked Chardonnay, you sh ...

Exercise 7.3 165 EXERCISE 7.2 OAK IN WINE OBJECTIVE To explore wines with an oaky style. Mise en Place: Things to Do Be- fore th ...

166 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body EXERCISE 7.4 ALCOHOL IN WINE OBJECTIVE To compare high and low ...

167 CHAPTER8 FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY CHAPTER OUTLINE: Introduction Aperitif: ...

168 Chapter 8 Fattiness, Cooking Method, Protein, and Body INTRODUCTION Astandard scientific definition of texture is ‘‘the arra ...

Fattiness in Food 169 The Canoe Restaurant and Bar dining room in preparation for the next meal period. A recent tasting menu is ...

170 Chapter 8 Fattiness, Cooking Method, Protein, and Body Table 8.1 Ascending Levels of Body in Proteins and Cooking Methods Pr ...

Overall Food Body 171 light in the case of poached or steamed white fish to very powerful in the case of grilled or blackened ve ...

172 Chapter 8 Fattiness, Cooking Method, Protein, and Body INTERACTION OF WINE AND FOOD TEXTURES Rule #5: Wine tannin levels sho ...

Exercise 8.1 173 EXERCISE 8.1 FOOD FATTINESS AND WINE TANNIN MATCHING This exercise allows you to assess the in- teractions amon ...

174 Chapter 8 Fattiness, Cooking Method, Protein, and Body MATERIALSNEEDED Table 8.2 Materials Needed for Exercise 8.1 1 white p ...

Exercise 8.1 175 ____ Wine: ____ Producer: ____ Vintage: 0 5 10 Wine: ____ Producer: ____ Vintage: Wine: ____ Producer: ____ Vin ...

176 Chapter 8 Fattiness, Cooking Method, Protein, and Body Food Item: __ 0 5 10 Food Item: __ Food Item: __ Food Item: __ 0 0 0 ...

Exercise 8.1 177 Name:____ Food Item:____ Circle the level of match below: Wine Sample 1:_______________________________________ ...

178 Chapter 8 Fattiness, Cooking Method, Protein, and Body 7.Rank the wines from lowest to highest in tannin level. Remember tha ...

Exercise 8.2 179 MATERIALSNEEDED Table 8.3 Materials Needed for Exercise 8.2 1 white paper placemat per student with numbered or ...

180 Chapter 8 Fattiness, Cooking Method, Protein, and Body Evaluator’s Name: ___________________________________________________ ...

Exercise 8.2 181 Food Item: __ 0 5 10 Food Item: __ Food Item: __ Food Item: __ 0 0 0 5 5 5 10 10 10 Overall Body Fattiness Over ...

182 Chapter 8 Fattiness, Cooking Method, Protein, and Body Name:____ Food Item:____ Circle the level of match below: Riesling (d ...

Exercise 8.2 183 Lightest body!1. 2. 3. !Fullest (most powerful) body 8.Rank wine texture in terms of alcohol and body. a. ...