Food and Wine Pairing : A Sensory Experience

20 Chapter 2 Taste Basics and the Basics of Wine Evaluation

INTRODUCTION

We begin the journey of food and wine pairing with an

overview of the sensory process, how primary components

are recognized on the tongue, and how tactile sensations such

as tannin are determined. A substantial amount of this chapter

focuses on the basics of wine evaluation and tasting proce-

dures, to provide a strong grounding in the basics for those

who are new to wine tasting and to reinforce previously ac-

quired skills if you have substantial tasting experience.

Aperitif
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Elements of Wine Service

Many elements of wine service are steeped in tradition and ritual. The sensory experiences involved in

opening and pouring wine can delight guests and help make the wine a highlight of the meal—or, if

The proper method of

opening and pouring wine is

an important ritual of wine

service.

approached the wrong way, intimidate guests and make this an

awkward moment. Whether your restaurant is casual, fine dining,

or anywhere in between, presenting, opening, and pouring a bot-

tle of wine in a way that makes your guests feel comfortable and

special should be at the heart of basic wine and food service. A

stereotypical view of wine service may evoke snooty sommeliers,

a snobby atmosphere, and uneasy guests, but in fact today’s som-

meliers and masters of wine are trained to be less intimidating

and provide valuable education and friendly service for all guests.

OPENING BOTTLES THAT HAVE A CORK

1.If serving wine to guests in a restaurant setting, present the bottle with the label facing the

host prior to opening to ensure that it is the bottle she or he expected.

2.Place the bottle on the table and remove the capsule.