Food and Wine Pairing : A Sensory Experience

156 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body

Table 7.1 Values for Tannin Fabric References and Alcohol

Levels in Wine

Value Bands Tannin Fabric References Alcohol Percentage Present

0

1 Silk Less than 7%

1

2

3

Velvet 7 to 9%

4

5

6

Suede 10 to 12%

7

8

9

Corduroy 12.5 to 14.5%

9

10 Burlap 15% or higher

sample descriptions are included in the wine anchor references shown in the Wine Anchor

References Sheet (Figure B.2). These fabrics are included in the appropriate value band next

to comparable levels of alcohol and wine varietals (Table 7.1).

ALCOHOL LEVEL

Alcohol generally is perceived as ‘‘bigness’’ or body in wine. While as a general rule

the amount of alcohol in wine reinforces the perception of body, Peynaud suggests that body

and alcohol strength are not the same; he describes the level of alcohol as ‘‘vinosity.’’^9 Regular

table wines contain somewhere between 7 and 15 percent alcohol. Fortified wines such as

Port, Sherry, Madeira, and Marsala contain somewhere between 17 and 22 percent.^10 Alcohol

content is easily determined, as it is required by law in the United States to be printed on

the wine label, and it is relatively easy to differentiate the feeling of light, moderate, and

high alcohol by assessing the warming sensation in the mouth. Table 7.1 outlines general

appraisal bands based on the level of alcohol present.

Warmer growing regions create riper grapes, which contain a higher level of sugar

content. During the fermentation process, this higher sugar content converts to higher al-

cohol content and ultimately a ‘‘bigger’’ feeling of body in the finished wine. In the case of

wine, bigger is not necessarily better—it depends on personal taste preferences and the food

being served. As a rule, more robust or bold foods work well with bigger, bolder wines but

your mood may also drive this matching decision. You may not prefer to drink big-feeling

wines on a day-to-day basis; sometimes you may be in the mood for a lighter, more refreshing

experience.

Pairing experts suggest that higher-alcohol wines work well with foods served at a

higher temperature but should be avoided when eating or serving very spicy foods.^11 While

high-tannin reds do not work well with some cheeses, alcoholic, flavorful, and lower-tannin

red wines work well with cheeses as a rule. High alcohol in wine can also bring out any

amount of fishiness present in fish dishes. Lower-alcohol wines should be served with most

egg dishes, as higher alcohol tastes even hotter if served with eggs. Chocolate has a tendency

to turn wines thin and acidic, but a higher alcohol content improves the relationship between

wine and chocolate.^12