142 Chapter 6 Salt, Bitterness, and Bubbles
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Low to High EffervescenceWater: ________________________________________Water: ________________________________________Wine: ________________________ Producer: ___________________ Vintage:_______Wine: ________________________ Producer: ___________________ Vintage:_______Wine: ________________________ Producer: ___________________ Vintage:_______0
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Low to High EffervescenceLow to High EffervescenceLow to High EffervescenceLow to High EffervescenceLow to High EffervescenceEvaluator’s Name:Figure 6.5
Water / Wine Effervescence Evaluation4.Taste each popcorn sample with each water sample. Begin with the no-salt popcorn and taste it with the still water, then the 50/
50 mix, then the pure seltzer. Do the same with the moderate-salt popcorn and then the high-salt popcorn. Record your obser-
vations on the Wine/Water Effervescence and Food Saltiness Comparison sheet (Figure 6.3).
5.Repeat the tasting procedure with the three wines, beginning by tasting the no-salt popcorn with the still, semi-sparkling, and
sparkling wine, and repeating for the moderate-salt and high-salt batches.
6.Did you identify a relationship between the salt level in food and effervescence?
7.What was the impact of tasting the high-salt sample with each of the water samples?
8.Did you identify other food or wine characteristics that contributed to a sensation of match or non-match with this group of
food and wine samples?