Food and Wine Pairing : A Sensory Experience

144 Chapter 6 Salt, Bitterness, and Bubbles 4.Next, taste each bitter food sample with each wine sample, beginning with the lett ...

145 PARTC WINE AND FOOD TEXTURE CHARACTERISTICS ...

146 Asecond main category of elements to assess during the wine and food pairing process is the texture inherent in the wine or ...

147 Main texture measures used in food evaluation include fattiness, cooking method, and an overall assessment of body/texture. ...

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149 CHAPTER7 WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY CHAPTER OUTLINE: Introduction Aperitif: The Exemplary Nature of ...

150 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body INTRODUCTION Wine and food have a number of elements that crea ...

Aperitif/The Exemplary Nature of a Symbiosis Between Dishes and Cognacs 151 The Paul Bocuse Institute is a unique place where pa ...

152 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body During their lessons in cuisine, the students were able to che ...

Aperitif/The Exemplary Nature of a Symbiosis Between Dishes and Cognacs 153 1.Serve before each dish 2 cl (2/3 oz) of Cognac in ...

154 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body Finally, if not most importantly, the success of the Dıˆner Sy ...

Mouthfeel Wheel 155 TANNIN Tannin creates a sensation in wine known as astringency. It is separate from the sen- sation of bitte ...

156 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body Table 7.1 Values for Tannin Fabric References and Alcohol Leve ...

Overall Wine Body 157 As indicated in the sweetness discussion (Chapter 5), high alcohol can also be perceived as sweetness and ...

158 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body Table 7.2 Levels of Overall Body in Wine Value Bands Descripti ...

Maturity, Micro-Oxygenation, and Other Factors 159 MATURITY, MICRO-OXYGENATION, AND OTHER FACTORS Many wine drinkers believe tha ...

160 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body Table 7.3 Wine Examples with Aging Potential Cellaring Time Wh ...

Exercise 7.1 161 SUMMARY Wine texture is driven by a number of factors. The most clearly identifiable ones are tannin, alcohol, ...

162 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body Table 7.4 Materials for Exercise 7.1 Body Style Wine choice Th ...

Exercise 7.1 163 3.Open the wines and pour about 1-oz servings in number order. 4.On the Wine Texture sheet (Figure 7.2), comple ...