Food and Wine Pairing : A Sensory Experience

Exercise 8.2 179

MATERIALSNEEDED

Table 8.3 Materials Needed for Exercise 8.2

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 sheets for each student (Figures 8.4,

8.5, and 8.6)

5 wine glasses per student

1 copy Food and Wine Sensory Anchor

Scales per student

Cutting board

Plastic forks and knives Bread or crackers to cleanse palate

Plates for tasting samples of each food dish

Wine Options Food Items

Riesling(or substitute Chenin Blanc,

Gewu ̈rztraminer, Gavi, Se ́millon, or

Sauvignon Blanc if desired)

Chicken en Papillote

Pinot Noir(or substitute oaked Chardonnay,

Barbera, Dolcetto, or Beaujolais if desired)

Grilled Pork Loin

Merlot(or substitute Cabernet Franc,

Zinfandel, Syrah, or Chianti if desired)

Braised Beef in Red Wine

Cabernet Sauvignon,a New World example

such as California, Australia, or Washington

State (or substitute Nebbiolo or Barolo if

desired)

Port,Tawny or Ruby (or substitute other

fortified examples such as sherry, Madeira,

or Marsala if desired)

STEPS

1.Prepare the food items and distribute samples of each food item—a sufficient amount to evaluate level of fattiness and body
as well as enough to taste with all five wines.

2.Pour a sample of each wine for each student—enough to evaluate and to try with each food sample.