Food and Wine Pairing : A Sensory Experience

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

Name:____ Food Item:____

Circle the level of match below:

Riesling (dry) or Other __

–4 –3 –2 –1 0 +1 +2 +3 +4

Food Has Equal Food Has

Weaker Body Level Stronger Body

Chardonnay, Pinot Noir or Other _____

–4 –3 –2 –1 0 +1 +2 +3 +4

Food Has Equal Food Has

Weaker Body Level Stronger Body

Merlot or Other ____________________________________________________

–4 –3 –2 –1 0 +1 +2 +3 +4

Food Has Equal Food Has

Weaker Body Level Stronger Body

Cabernet Sauvignon or Other ____

–4 –3 –2 –1 0 +1 +2 +3 +4

Food Has Equal Food Has

Weaker Body Level Stronger Body

Port or Other ____

–4 –3 –2 –1 0 +1 +2 +3 +4

Food Has Equal Food Has

Weaker Body Level Stronger Body

Overall feeling of Food & Wine Match (Circle the level of match below):

Wine Sample 1 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9

No Match Average Match Synergistic Match

Wine Sample 2 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9

No Match Average Match Synergistic Match

Wine Sample 3 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9

No Match Average Match Synergistic Match

Wine Sample 4 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9

No Match Average Match Synergistic Match

Wine Sample 5 1–––––2–––––3–––––4–––––5–––––6–––––7–––––8–––––9

No Match Average Match Synergistic Match

Figure 8.6

Level of Body Match

5.Taste each food sample with the five wine samples. Using the scale in Figure 8.6, rank the relationship between food body and
wine body. This scale is a bipolar line scale, with 0 representing a combination where neither the food nor the wine dominates
with regard to body. A negative value indicates that the wine body dominates, and a positive value indicates that the food body
dominates.

6.Discuss and record any sensory observations regarding the relationship between wines and food body. What impact did alcohol
level and tannin have on this relationship? What impact did protein type and cooking method have on the relationship? Would
the outcomes be different if different cooking methods were used?

7.Rank the food items from lightest to fullest body. Do your assessment levels match the value bands provided in the Food
Sensory Anchor Scale (Figure B.1)? What were the key drivers of body or power in each food dish?