Food and Wine Pairing : A Sensory Experience

Exercise 6.1 139

MATERIALSNEEDED

Table 6.5 Materials Needed for Exercise 6.1

Food Saltiness Samples

(1 sample per student)

Water Samples

(1 sample per student)

2 c (480 ml) air-popped popcorn, no salt

2 c (480 ml) air-popped popcorn with^1 ⁄^8 tsp (0.5g) popcorn

or regular salt

2 c (480 ml) air-popped popcorn with^1 ⁄ 4 tsp (1 g) salt

100% still water

50% still water and 50% seltzer

100% seltzer

Food Bitterness Samples

(1 sample per student)

Wine Samples

(1 sample per student)

Iceberg lettuce

Celery or frise ́e

Belgian endive

Radicchio

Moscato d’Asti

Champagne, Cava, or other sparkling wine

Corkscrew

Sample cups or plates 6 wineglasses per student

1 white paper placemat per student for glass setup

Food Saltiness and Food Bitterness Evaluation sheets Drinking water for each student

1 copy Wine and Food Sensory Anchor Sheets per student 1 spit cup per student

1 copy Water/Wine Effervescence Evaluation sheet per

student

Napkins

2 copies Effervescence and Food Saltiness comparison

sheets per student

2 copies Effervescence and Food Bitterness comparison

sheets per student