Food and Wine Pairing : A Sensory Experience

244 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions The finished dish has a stronger body due to the cooking ...

Pacific Northwest Menu 245 This finished dish is full-bodied, lightly smoky, and somewhat peppery. The buttermilk marinade creat ...

246 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Food Item: Roasted Loin of Venison with Smoked Trio of B ...

Pacific Northwest Menu 247 While aged cheddar complements just about any wine, Stilton and vintage Port is the classic match for ...

248 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions caramel. The tastes of honey and nutmeg are also present ...

Wine and Food Pairing Instrument 249 WINE AND FOOD PAIRING INSTRUMENT Figures 11.2a–11.2c constitute a three-page instrument tha ...

250 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Wine: ___ Producer__ Vintage ____ C O M P O N E N T S T ...

Wine and Food Pairing Instrument 251 Food Item: ____ C O M P O N E N T S T E X T U R E F L A V O R S F 1 F 2 F 3 0 5 10 0 5 10 F ...

252 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Food Item:____ Wine:___ Producer__ Vintage ____ C O M P ...

A Profiling Approach to Match Level Assessment 253 2.Beginning at the left end of each scale (components, textures, and flavors) ...

254 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Components Texture Flavors No Match Refreshment Neutral ...

A Profiling Approach to Match Level Assessment 255 Food Item:____ Wine:__ Producer__ Vintage ____ Components Similarity Contrast ...

256 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions (Food Spiciness = Wine Spiciness: Yes = 1, No = 0) Moder ...

A Profiling Approach to Match Level Assessment 257 Smoked Corn & Chicken Pasta Penne pasta tossed in a creamy Alfredo sauce ...

258 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Food Item: Smoked Corn and Chicken Pasta Wine: Sauvignon ...

A Profiling Approach to Match Level Assessment 259 Components Similarity Contrast Score Sweetness Match ___ X_ 0 or 1 (Food Swee ...

260 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Flavor Similarity Contrast Score Low to Moderate Spice L ...

A Profiling Approach to Match Level Assessment 261 Food Item: Salad of Beef, Arugula, and Roast Garlic Vinaigrette Wine: Beaujol ...

262 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions Components Similarity Contrast Score Sweetness Match X _ ...

Summary 263 Flavor Similarity Contrast Score Low to Moderate Spice Level Match __ __ 1 (Food Spiciness = Wine Spiciness: Yes = 1 ...