Food and Wine Pairing : A Sensory Experience

120 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food

MATERIALSNEEDED

Table 5.9 Materials Needed for Exercise 5.4

1 white paper placemat per student with numbered

or labeled circles to place wineglasses (Figure 4.2)

Crackers to cleanse the palate

1 spit cup per student Napkins

Corkscrew Drinking water for each student

1 copy of the Aroma Wheel per student 4 wineglasses per student

Tasting instruction sheets for each student 1 copy Wine Acidity Level sheet per student

Table 5.10 Wine Suggestions for Exercise 5.4

Description Wine Variety Wine Suggestions

Low acidity (flat to lacking—if

properly made it will be

balanced with some tannin

from oak aging), value band

0–3

Warm-climate Chardonnay California:R. H. Philips, Toasted Head, Woodbridge, Talus,

Kunde, Simi Reserve, Matanzas Creek

Australia:Lindemans Bin 65, Rosemont Estates

Chile:Concha y Toro, Errazuriz

Moderate acidity (refreshing),

value band 4–6

Moderate/cool-climate

Chardonnay or moderate-

climate Fume ́ Blanc

Chardonnay

Burgundy:Maˆcon-Villages, Jadot

California:Cambria, Gallo of Sonoma

Fume ́ Blanc

California:Robert Mondavi

Washington:Covey Run, Hogue Cellars

Moderate-high acidity (crisp),

value band 6–8

Moderate-climate California or

Washington Sauvignon Blanc

California:Kenwood, Iron Horse, Morgan, Meridian

Washington:St. Michelle, Columbia Crest, Arbor Crest

High to very high acidity (tart-

green), value band 8–10

Cool-climate Sauvignon Blanc

or Riesling

Sauvignon Blanc

Loire Valley Sancerre:Lucien Crochet, Pascal Jolivet, Paul

Cherrier

New Zealand, Marlborough:Villa Maria, Stoneleigh, Brancott

Reserve

Riesling

German Riesling Kabinett, Mosel-saar-Ruwer, Rheingau:J. J.

Pru ̈m, Schloss Johannisberg, Ku ̈nstler, Wegeler

Canada:Chaˆteau des Charmes, Konzelmann, Inniskillin, Rief,

Henry of Pelham

STEPS

1.Buy the wines.

2.Chill the wines.

3.Distribute the placemats (Figure 4.2) and set up the glasses.

4.Open the wines and pour them in order of lowest to highest acidity.

5.Taste the wines in order and evaluate them (consider the six S’s). Record your observations on the Wine Acidity Level sheet
(Figure 5.4).