Food and Wine Pairing : A Sensory Experience

Exercise 7.3 165

EXERCISE 7.2

OAK IN WINE

OBJECTIVE

To explore wines with an oaky style.

Mise en Place: Things to Do Be-
fore the Exercise Select two wines
that are both made using the white Char-

donnay grape. The first sample should

have no oak flavor, just the pure character

of the Chardonnay grape. Good bets are

many Chardonnays from Canada (On-

tario region) or Maˆcon-Villages from the

Burgundy region of France. The second

sample will have a distinct oaky character

to it. Select a Chardonnay from California

or Australia. Look for words on the label

such asbarrel-agedorbarrel-fermented

as well as the winemaker’s description on

the back of the label, which many times

indicates oak aging or wood or smoky

aromas.

STEPS

1.Sight. The oaked sample should be noticeably darker.

2.Smell.The dominant aroma in sample 1 will be pure Chardonnay. The dominant aroma in sample 2 will be much richer and
have a smoked or woody character.

3.Sip.Sample 1 should provide a lighter to moderate sense of body and weight. The taste is all Chardonnay. Sample 2 will have
a richer, fuller body and texture with a taste that is more complex and stronger. You should also notice a drop in the acidity
level from sample 1 to sample 2.

4.Spit/swallow and savor. What differences are there in the lingering effects of these two wines? Is the oak aging worth the
additional price in terms of providing more flavor persistence?

EXERCISE 7.3

TANNIN IN WINE

OBJECTIVE

To explore the differences in tannin levels
between wines.

Mise en Place: Things to Do Be-

fore the ExerciseSelect a Pinot Noir

(low tannin) and a Cabernet Sauvignon

(high tannin) for this exercise. Be

sure to choose two wines from the same

general growing region to ensure sub-

stantial differences between them.

STEPS

1.Sight. The Cabernet should be noticeably darker—a deep reddish purple compared to the dark ruby color of the Pinot.

2.Smell. Note the character differences between the two. Tannin does not have an aroma, but the character of the Cabernet will
be a good indicator of tannins to come.

3.Sip.The Pinot should be smooth and silky, while the Cabernet will be more puckery. This sensation should be apparent on the
tongue, cheeks, and gums.

4.Spit/swallow and savor. What differences are there in the lingering effects of these two wines? Does the astringent effect from
the tannin linger in your mouth?