Food and Wine Pairing : A Sensory Experience

124 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food Food Item: Pasta Mixtures Yield: 4 servings of each of ...

Exercise 5.5 125 ____________________________________________________________ Food Item: _______________________________________ ...

126 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food EXERCISE 5.6 ACIDITY INTERACTIONS: TASTING WINES AND F ...

Exercise 5.6 127 The basic rule for wine and food pairing indicates that the food acidity level should be less than or equal to ...

128 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food d.Cool-climate Sauvignon Blanc or Riesling Worst match ...

129 CHAPTER6 SALT, BITTERNESS, AND BUBBLES CHAPTER OUTLINE: Introduction Aperitif: Peller Estates Winery Saltiness Bitterness Sp ...

130 Chapter 6 Salt, Bitterness, and Bubbles INTRODUCTION The Peller Estates sparkling wines and food recommen- dations provide a ...

Saltiness 131 sauce, vegetarian spring rolls, glazed pork roast with apples, fresh strawberries, oven-roasted tomatoes with goat ...

132 Chapter 6 Salt, Bitterness, and Bubbles In food, salt magnifies our perception of tastes and flavors already present. Simila ...

Sparkling Wine and Pairing 133 not a dominant characteristic in wine, and it is not included as a primary wine component.^6 When ...

134 Chapter 6 Salt, Bitterness, and Bubbles Table 6.1 Varietals Used inMe ́ thode ChampenoiseProduction Cool Regions Moderate Re ...

Sparkling Wine and Pairing 135 Table 6.3 Sweetness Levels in Sparkling Wines Sweetness Levels Descriptions Brut nature Bone dry ...

136 Chapter 6 Salt, Bitterness, and Bubbles 2 Water— Moderate Bubbles 3 Water— High Bubbles 1 Water— No Bubbles Figure 6.1 Water ...

Summary 137 2 Wine— Moderate Bubbles 3 Wine— High Bubbles 1 Wine— No Bubbles Figure 6.2 Wine Effervescence Samples did a slightl ...

138 Chapter 6 Salt, Bitterness, and Bubbles DISCUSSION QUESTIONS What impact does high salt in foods have on the taste of wine? ...

Exercise 6.1 139 MATERIALSNEEDED Table 6.5 Materials Needed for Exercise 6.1 Food Saltiness Samples (1 sample per student) Water ...

140 Chapter 6 Salt, Bitterness, and Bubbles Name:____________________ Wine/Water Anchor:____________________________ The impact ...

Exercise 6.1 141 Name:____________________ Wine/Water Anchor:____________________________ The impact of the wine/water sample on ...

142 Chapter 6 Salt, Bitterness, and Bubbles ____________________________________________________________ Water: ________________ ...

Exercise 6.1 143 BITTERNESS 1.Prepare a portion of the four bitter food items for each participant: iceberg lettuce, celery or f ...