Food and Wine Pairing : A Sensory Experience

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 the
acidity level of the wine to be perceived
as a match. As you are tasting, you will
want to think about this theoretical rela-
tionship and whether or not you believe
it applies. In a recent research project,
tasting panel members indicated that the
perceived level of acidity of the warm-
climate Chardonnay sample was some-
where between the level of cow’s milk

and yogurt. The perceived level of acidity

of the Fume ́ Blanc was higher than yo-

gurt but less than orange juice. The per-

ceived level of acidity of a moderate-

climate Sauvignon Blanc was about the

same as orange juice, and cool-climate

Sauvignon Blanc (in this case Sancerre)

was higher than orange juice but less

than grapefruit juice. What do these find-

ings indicate in terms of matching wines

with foods using vinaigrettes, marinades,

and other sour additives?

OBJECTIVE

The objective of this exercise is to assess

acidity levels of wine and food together

and to evaluate the interaction of lower,

equal, or higher acidity when wine or

food are tasted together.

Mise en Place: Things to Do Be-

fore the ExercisePrior to evaluation,

make sure the wines are still at the ap-

propriate tasting temperature and that

you have a sufficient amount of each

food item to taste a bite or two with each

wine sample.

MATERIALSNEEDED

Table 5.13 Materials Needed for Exercise 5.6

Prepackaged food items from Exercise 5.5 Napkins

Pasta mixture samples from Exercise 5.5 Drinking water for each student

Wines from Exercise 5.4 Glasses for water

1 copy Food and Wine Sensory Anchor Reference sheets

per student

4 wineglasses on paper placemats

Completed Wine and Food Acidity evaluation sheets Utensils for food items

4 or 8 Food Item and Wine Acidity Comparison sheets

per student

Paper plates or bowls to serve food

STEPS

1.Provide a portion of each food item and an ounce of each wine sample for each taster. Write the name of one food item at the
top of each Food Item and Wine Acidity Comparison sheet.

2.Taste the food items in order of acidity (lowest to highest) and with each wine sample (least to most acid)—for example, milk
(or pasta tossed with olive oil) with all wine samples (least to most acid); yogurt (or pasta tossed with balsamic vinaigrette) with
all wine samples (least to most acid), and so on. Record your observations and focus on ranking the comparative level of food
item acidity relative to the wine sample. For example, is the milk less acid than the Chardonnay, and if so, by how much on a
scale of 0 to!4?

3.Based on your impressions, rank-order the food items that you feel have the best match with each wine sample.

a.Warm-climate Chardonnay

Worst match"1. 2.

3. 
   
   
   
   4. "Best match
      Observations:
      b.Moderate- to cool-climate Chardonnay or moderate-climate Fume ́ Blanc
      Worst match"1. 2.
   
   
   
   


4. 
   
   
   
   4. "Best match
      Observations:
      c.Moderate-climate New Zealand, California, or Washington Sauvignon Blanc
      Worst match"1. 2.
   
   
   
   


5. 
   
   
   
   4. "Best match
      Observations: