144 Chapter 6 Salt, Bitterness, and Bubbles
4.Next, taste each bitter food sample with each wine sample, beginning with the lettuce and tasting it with the still wine, then the
Moscato, then the sparkling wine. Repeat with the other bitter foods, going from less bitter to more bitter. Evaluate the impact
of the wine sample on each bitter food sample and record your observations on the Wine/Water Effervescence and Food
Bitterness Comparison sheet (Figure 6.4).
5.Repeat the tasting procedure with the three waters, beginning by tasting the no-salt popcorn with the still water, 50/50 mix, and
pure seltzer, and repeating for the moderate-salt and high-salt batches.
6.Did you identify a relationship between the bitterness level in food and effervescence in wine or water?
7.What was the impact of the highly bitter food sample when tasted with the wine samples? 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?
NOTES
- J. Robinson,How to Taste: A Guide to Enjoying Wine
(New York: Simon and Schuster, 2000). - M. W. Baldy,The University Wine Course,3rd ed. (San
Francisco: Wine Appreciation Guild, 2003). - J. W. Chesser,The Art and Science of Culinary Prepara-
tion(St. Augustine, FL: Educational Institute of the
American Culinary Federation, 1992). - Ibid.
- D. Gilbert, ‘‘‘Super-tasters’ May Avoid Tart Vegeta-
bles, Fruits That Contain Cancer Preventive Com-
pounds, Says U-M Researcher,’’ http://
http://www.umich.edu/"urecord/9697/Feb18 97/
artcl03.htm (accessed December 23, 2005).
6. Robinson,How to Taste.
7. J. Lamar. ‘‘Sparkling Wines... Save the Bubbles,’’
http://www.winepros.org/wine101/sparkling.htm
(accessed December 22, 2005).
8. K. Zraly,Windows on the World Complete Wine Course
(New York: Sterling, 2003).
9. Bruce Zoechlein.A Review of Me ́thode Champenoise
Production,Virginia Cooperative Extension Publication
463-017W, 2002. - Ibid.
- Lamar, ‘‘Sparkling Wines.’’