A Profiling Approach to Match Level Assessment 259
Components Similarity Contrast Score
Sweetness Match ___ X_ 0 or 1
(Food Sweetness < or = Wine Sweetness: Yes = 1, No = 0)
Acidity Match ___ __ 1
(Food Acid < or = Wine Acidity: Yes = 1, No = 0)
Low to Moderate Levels of Food Saltiness .5
(Yes = .5, No = 0)
Low to Moderate Levels of Food Bitterness .5
(Yes = .5, No = 0)
Moderate-High Food Saltiness or Bitterness and Wine Effervescence Level Match
(Yes = 1, No = 0) N/A
High Levels of Food Salt or Bitterness (Yes = No Match) No Match
Texture Similarity Contrast Score
Food Fattiness and Wine Tannin Match 0
(Food Fattiness = Wine Tannin: Yes = 1, No = 0)
Food Fattiness (Vegetable Fat) and Wine Acidity Match 0
(Food Fattiness = Wine Acid: Yes = 1, No = 0)
Food and Wine Body Match __ __ 0
(Food Overall Body = Wine Overall Body: Yes = 1, No = 0)
Figure 11.7
Smoked Corn and Chicken Pasta and Sauvignon Blanc Predicted Match Levelit would create a match in terms of body, smoke, and oak, and offer a little tannin to provide
a better match with the dairy fat in the Alfredo sauce.
Example 2 Figure 11.8 provides a profile of the dish served for the salad course, Salad
of Beef and Arugula with Roast Garlic Vinaigrette, and the wine served with it, a Beaujolais.
Figure 11.9 shows the quantified score based on the assessment of this profile. As with any
dish, the first step is to evaluate the match relationships of the components. With this course,