Food and Wine Pairing : A Sensory Experience

Exercise 9.2 203

EXERCISE 9.2

RANKING AND MATCHING SPICE LEVELS IN FOOD AND WINE

In this exercise, which involves identify-
ing spice types and levels in both food
and wine and assessing their interaction,
two of the wine samples are traditionally
described as spicy: the Gewu ̈ rztraminer
and the Shiraz. The other wine samples
are relatively low in spicy characteristics.
The Riesling should have an acidity that
helps to provide a cleansing impact and
which masks any sweetness in the wine.
The Pinot Noir is a medium-bodied wine
that can have a variety of flavor charac-
teristics depending on the climate, terroir,
and production techniques used. These
flavors can range from jammy to miner-
ally or spicy, or the wine can be relatively

neutral. Research suggests that Pinot

Noir works best with less spicy cheeses,^14

but other authors have suggested Pinot

Noir is a good match with certain types

of spicy foods;^15 you will need to judge

for yourself.

The aroma wheel can be helpful in

identifying specific spices or herbs within

general categories.

OBJECTIVES

To identify the type of spice and rank

spice level in four wine varietals; to iden-

tify the spice type and rank spice level in

five food samples; to determine level of

perceived match for each food sample

with all four wine samples.

Mise en Place: Things to Do Be-

fore the ExerciseReview the sections

of Chapter 9 describing the wine and

food spice sensations. Assemble the food

ingredients, wines, and other materials.

Prepare one sample per student (about 1

ounce) of the wine samples as shown in

Table 9.6. Prepare the popcorn samples

as in step 2 below, tossed with the spices

shown in Table 9.7.

Table 9.6 Wine Samples for Exercise 9.2

White Dry Riesling Gewu ̈rztraminer

Red Pinot Noir Shiraz

Table 9.7 Spiced Food Samples for Exercise 9.2

Popcorn

Sample 1

Popcorn

Sample 2

Popcorn

Sample 3

Popcorn

Sample 4

Popcorn

Sample 5

Plain salted Spiced with Cajun or

Creole seasoning

Spiced with taco

seasoning

Spiced with curry Spiced with Chinese

5-spice seasoning

Table 9.8 Materials Needed for Exercise 9.2

1 white paper placemat per student

with numbered or labeled circles to

place wineglasses (Figure 9.4a)

Crackers to cleanse the palate

1 spit cup per student Napkins

Corkscrew Drinking water for each student

1 copy of the Aroma Wheel per student 4 wineglasses per student

5 copies of Figure 9.3 per student 1 copy of Figure 9.1 and 1 copy of Figure 9.2 per student