Food and Wine Pairing : A Sensory Experience

162 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body

Table 7.4 Materials for Exercise 7.1

Body Style Wine choice

Thin

Light

Moderate

Full

Heavy

1 white paper placemat per student with

numbered or labeled circles to place

wineglasses

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 5 wineglasses per student

1 glossary of wine terms per student Tasting instruction sheets for each student

2

3

1

4

5

Figure 7.1

Wines 1 to 5

Table 7.5 Ascending Order of 5 Wine Varietals by Texture

1 2 3 4 5

Riesling, Chenin Blanc,

Gavi, Fendant,

sparkling wines

Se ́millon, Sauvignon

Blanc,

Gewurztraminer,

unoaked

Chardonnay,

Beaujolais Nouveau

Pinot Noir,

oaked

Chardonnay,

unoaked

Barbera

Cabernet Franc,

Zinfandel,

Syrah, Merlot,

oaked Chianti

Some Cabernet

Sauvignon,

Barolo, Port,

late-harvest

Zinfandel