262 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
Components Similarity Contrast Score
Sweetness Match X __ 1
(Food Sweetness < or = Wine Sweetness: Yes = 1, No = 0)
Acidity Match X __ 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 1
(Food Fattiness = Wine Acid: Yes = 1, No = 0)
Food and Wine Body Match __ __ 1
(Food Overall Body = Wine Overall Body: Yes = 1, No = 0)
Figure 11.9
Beef Salad and Beaujolais Predicted Match Level