Food and Wine Pairing : A Sensory Experience

100

Components Texture Flavor

Dry to

Sweet Acidity Effervescence Tannin

Alcohol

Level

Overall

Body Spiciness

Flavor

Intensity

Flavor

Persistence

0 Brut Tap water Riesling No No flavor

Sparkling Still wine spice

1 Wine Warm Climate 7% < 3 seconds

Chardonnay Riesling

2 Chardonnay 8% Weak Weak

spice flavor

3 9% 4–6

Sauvignon seconds

4 Gewürztraminer Fume Blanc Moscat d'Asti Pinot 10% Blanc

50/50 seltzer Noir

5

& water

(^) 11% Moderately Moderately 7–9 seconds
Pinot Noir spicy intense
6 White Zinfandel New Zealand Merlot 12% Chardonnay
Sauvignon
7 Blanc 13% Intense Intense 10–12
Sauternes Merlot spice seconds
8 Sancerre 14%
9 Cream Sherry 15% Cabernet 13 + seconds
100% Seltzer Cabernet
(Fortified
Wines) Powerful
10 Champagne/Cava Sauvignon 17%–22% Port Spicy Powerful
Figure B.2
Wine Sensory Anchor Scale