Exercise 8.1 173
EXERCISE 8.1
FOOD FATTINESS AND WINE TANNIN MATCHING
This exercise allows you to assess the in-
teractions among five food fattiness lev-
els and five tannin levels using five
different wine varietals. For this exercise,
you may utilize many of the same varie-
tals used in Exercise 7.1 on wine texture.
While these varietals provide a good
spectrum of all the texture elements in
wine, this exercise’s primary focus is on
tannin. Using the Food Sensory Anchor
Scale (Figure B.1) and Wine Sensory An-
chor Scale (Figure B.2), you will have ba-
sic reference points for ascending levels
of wine tannin and food fattiness. When
selecting the wines for this exercise, be
sure to consider the potential impact of
Old or New World origins, climate zones,
oak aging, and wine maturity.OBJECTIVES
To distinguish differing levels of food fat-
tiness and assess the relationship be-tween wine tannin and food fattiness lev-
els in terms of perceived match.Mise en Place: Things to Do Be-
fore the ExerciseReview the texture
sections of Chapter 7 (wine texture eval-
uation) and Chapter 8 (food texture eval-
uation), particularly the sections on wine
tannin and food fattiness.A formal place setting with
bread, butter, and red wine.
These elements provide a
simple test of the relationship
between food fattiness and
wine tannin.