Food and Wine Pairing : A Sensory Experience

174 Chapter 8 Fattiness, Cooking Method, Protein, and Body

MATERIALSNEEDED

Table 8.2 Materials Needed for Exercise 8.1

1 white paper placemat per student with

numbered or labeled circles to place

wineglasses (Figure 7.3)

1 spit cup per student

Corkscrew

Drinking water for each student

1 copy of the Aroma Wheel per student Napkins

Tasting instruction sheets for each student

(Figures 8.1, 8.2, and 8.3)

5 wineglasses per student

1 copy Food and Wine Sensory Anchor

Scales per student

Cutting board

Plastic knives Bread knife

1 paper plates per student Pastry brush

Commercially made French bread cut into

1-inch slices, 4 slices per student

Wine Options Ascending Levels of Food Fattiness

Riesling, Chenin Blanc, Gavi, Fendant,

sparkling wines

Plain French bread

Se ́millon, Sauvignon Blanc,

Gewurztraminer, unoaked Chardonnay,

Beaujolais Nouveau

Butter-flavored cooking spray on French bread

Pinot Noir, oaked Chardonnay, unoaked

Barbera

Extra-virgin olive oil brushed lightly on French

bread

Cabernet Franc, Zinfandel, Syrah, Merlot,

oaked Chianti

Smart Balance Light spread, 1 tsp on French

bread

Cabernet Sauvignon Unsalted butter, softened, 1 tsp on French

bread

STEPS

1.Slice the French bread and prepare one slice of bread with each sample of spread for each student.

2.Pour a sample of each wine for each student to try with each sample of bread.

3.Taste the wine samples and assess the level of tannin in each. Record tannin levels in Figure 8.1.