Food and Wine Pairing : A Sensory Experience

90 Chapter 4 Gastronomic Identity II: Food and Cuisine

thinly atop everything from pasta, to sal-
ads and carpaccio. In this case, it is added
as a garnish at the end of the risotto prep-
aration. White truffles are one of the most
heavenly foods in the world—and are
priced accordingly. Late fall white truffles
are superior to summer truffles, and I find
the Italian white truffles to be superior to
the New World ones that are currently
available. However, Oregon white truffles
make a reasonable substitute at a much
lower cost.
The Grilled Portobello Mushrooms
provide an earthy and meaty example
for wine pairing. The portobello is a big
brown mushroom—an overgrown cri-
mini. Portobellos have become a popu-
lar ‘‘vegetarian meat’’ across the United
States.
There are several wine styles that
can be investigated from both the Old
World and New World with these items.

While performing this tasting exercise,

you should assess the impact of a food’s

earthiness on the wine and food relation-

ship. Does it enhance the relationship

across the board? Or is the match depen-

dent on the wine? How does the richness

of the food item interact with the light or

rich body of the wine? What impact did

cooking technique have on this body re-

lationship? What part does wine sweet-

ness and acidity play in this relationship?

Could you differentiate Old World from

New World wines of the same varietal?

OBJECTIVES

The primary objectives of this exercise

are to compare the distinct differences

between Old World and New World wine

styles as well as to expose you to the

compatibility of earthy food and wine fla-

vors with a body match. It also will ex-

pose you to how cooking techniques af-

fect the relationship between matching

food and wine levels. This exercise ties in

with the discussion of gastronomic iden-

tity, Old World and New World charac-

teristics of wine and food, and climate

differences in varietal characteristics.

Mise en Place: Things to Do Be-

fore the ExerciseFirst, review the dis-

cussion of how the differences between

the Old World and New World manifest

in food. Also, make sure that the produc-

tion of the foods is well planned out to

ensure that hot food will be served at the

right temperature. Mise en place for the

recipes should be done in advance and

plans for transporting the item samples

to each taster and the cleanup process

should be determined ahead of time.

MATERIALSNEEDED

Table 4.4 Materials Needed for Exercise 4.2

1 white paper placemat per student with numbered circles

to place wineglasses (Figure 4.2)

Crackers to cleanse the palate

1 spit cup per student Napkins

Corkscrew Drinking water for each student

Utensils for tasting food 4 wineglasses per student

Prepared dishes: Duxelles, Black Truffle Mashed Potatoes.

White Truffle Risotto, Grilled Portobellos

Plates and bowls to serve dishes

White Wines Red Wines

Old World Chardonnay (white Burgundy)—select a wine from

Maˆcon, Pouilly-Fume ́, Chablis, Meursault, or Chassagne-

Montrachet

Old World Pinot Noir (red

Burgundy)—select a wine from

Mercurey, Santenay, Bourgogne,

Savigny-les-Beaune, or Nuits St.

Georges

New World—select a Chardonnay from Australia, California,

Chile, or Argentina

New World—select a Pinot Noir

from Oregon, cool regions of

California or New Zealand

Optional wine suggestions for additional comparisons include Italian Barolo or Barbaresco (from the Nebbiolo grape) and / or
Spanish Fino, Manzanilla, or Oloroso Sherries.
Students should bring the following to the tasting exercise: a copy of the Aroma Wheel, and the glossary (at the end of this
book).