Food and Wine Pairing : A Sensory Experience

Exercise 2.1 33

DISCUSSION QUESTIONS

1. Define sensory analysis.


2. What are the six S’s of wine evaluation?


3. What are the proper serving temperatures of various
   red and white wines? Why?
   4. Where on the tongue do you perceive the tastes of
   sweet, sour, bitter, and salty? Does everyone perceive
   them in the same location on the tongue?

EXERCISE 2.1

TASTING SWEETNESS, SOURNESS, BITTERNESS, SALTINESS, AND TANNIN

Recent research indicates that the entire
mouth experiences taste sensations. Take
this opportunity to individually map your
own palate according to where you taste
the basic four components of sweetness,
saltiness, acidity, and bitterness. Addi-
tionally, the tannin evaluation portion of
this exercise will allow you to identify the
difference between the taste sensation of
bitterness and the tactile all-over-the-
mouth sensation of tannin.
Sweetness is generally the first com-
ponent you perceive as it hits the tip of
your tongue. The sweetness in wine can
be derived from the presence of residual
sugars or from the presence of alcohol or
glycerin. Saltiness is one of the primary
taste components in food. Salt is vitally
important in the seasoning of food items
but, with few exceptions, is present in
wine at undetectable levels. Salt is a taste
enhancer, and you will come to learn its
positive and sometimes negative impact
on wine and food pairings. Acidity is

present in food and wine. Acidity creates

a feeling of crispness or tartness in wine

when present in sufficient levels. Often it

is described as a refreshing or ‘‘electric’’

feeling on the sides of the tongue.

Bitterness is often confused with as-

tringency. Astringency is a tactile sen-

sation of puckeriness throughout the

mouth, while bitterness is a sensation at

the back of the tongue. When tasting bit-

ter foods or solutions, you will notice

how it affects your tongue and mouth.

Tannin is present in most red wines and

to a much lesser extent in white wines

that have been aged in oak. To evaluate

the level of tannin, you will assess the

amount of drying and rough feeling in

your mouth and inside your cheeks.

OBJECTIVES

The main goal of this exercise is to pro-

vide an introduction to the identification

of the basic four sensory components:

sweetness, saltiness, sourness, and bit-

terness. After completing it, you will be

introduced to tannin and understand the

difference between tannin (astringency)

and bitterness. The exercise allows you

to locate where you sense the four basic

taste sensations of sweetness, acidity,

saltiness, and bitterness on your palate.

While tasting for acidity, you will be in-

troduced to four different types of acid,

including tartaric acid, malic acid, citric

acid, and acetic acid.

Mise en Place: Things to Do Be-

fore the ExerciseReview the sections

of this chapter describing the primary

taste components. Assemble the follow-

ing ingredients and materials.