Food and Wine Pairing : A Sensory Experience

126 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food

EXERCISE 5.6

ACIDITY INTERACTIONS: TASTING WINES AND FOOD ITEMS TOGETHER

In this exercise, which incorporates the
wine samples and food items from Exer-
cises 5.4 and 5.5, you will taste each of
the food items with each wine sample.

Then, for each food item you will deter-

mine whether the food acidity level is

less than the wine sample, equal to the

wine sample, or more than the wine

sample, completing one Food Item and

Wine Acidity Comparison sheet (Figure

5.6) for each food item.

Name:__________________________ Acidity Food Anchor:___________________________________

Level of Match (Circle the level of match below):

Warm Climate Chardonnay

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Equal Food

Less Acid Level Higher Acidity

Moderate to Cool Climate Chardonnay or Moderate Climate Fumé Blanc

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Equal Food

Less Acid Level Higher Acidity

Moderate climate New Zealand, California, or Washington Sauvignon Blanc

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Equal Food

Less Acid Level Higher Acidity

Cool climate Sauvignon Blanc or Riesling

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Equal Food

Less Acid Level Higher Acidity

Based on your evaluation of this food with the four wine samples, which wine element(s) positively

impacted the wine and food match (check all that apply)? Please rank them in order of impact (1 =

greatest impact).

___ Sweetness ____

___ Acidity ____

___ Tannin ____

___ Alcohol level ____

___ Overall Body ____

___ Wine flavor intensity level ____

___ Wine flavor persistence ____

___ Wine spiciness level ____

___ Wine flavor type _____

Based on your evaluation of this food with the four wine samples, which wine element(s) negatively

impacted the wine and food match (check all that apply)? Please rank them in order of impact (1 =

greatest impact).

___ Sweetness ____

___ Acidity ____

___ Tannin ____

___ Alcohol level ____

___ Overall Body ____

___ Wine flavor intensity level ____

___ Wine flavor persistence _____

___ Wine spiciness level ____

___ Wine flavor type ____

Figure 5.6

Food Item and Wine Acidity Comparison