Food and Wine Pairing : A Sensory Experience

210 Chapter 10 Flavor Intensity and Flavor Persistency

While flavors in food or wine may not be the most im-

portant element driving pairing decisions, they are generally

the most interesting. It is important to note that flavors in wine

come from different sources than flavors in food, and so wine

flavor words such asfruity, spicy,orherbalare generally met-

aphoric in nature. As noted in Chapter 9 in regard to spiciness,

do not assume that a wine and food make a good match just

because they can be described with the same adjectives. In

most cases, it is easier to match food with wine based on

contrasting flavors—for example, matching smoky foods with

flowery wines such as Riesling, or matching spices such as

cinnamon, clove, or saffron in food with the herbal or grassy

character of Sauvignon Blanc. If a food and wine truly have

similar flavors, they will usually go well together.

Matching the flavor intensity of food and beverage

items is an important element in creating a synergistic match.

Matching intensity creates a sense of balance and equal foot-

ing between the wine and the food. Flavor intensity may be

perceived at a variety of levels, ranging from virtually non-

existent to extremely strong.

Assessing flavor attributes in food and beverages is less

straightforward than evaluating taste components (sweet,

sour, salty, bitter) or tactile elements (texture). The measuring

instrument used to assess flavor intensity—a human being—

is an extremely sensitive device, but it also is relatively unre-

liable due to a variety of psychological factors, physiological

factors, and individual differences, among other reasons. Have

you ever tasted something that reminded you of a certain time

or event? Do you have a memory of flavor that inspires you?

Disgusts you? Or makes you feel excited? All of us have spe-

cific and individual reactions to flavors based on past experi-

ences.

Complicating this task further is the fact that food and

wine flavors are unstable. The food and beverage products

being examined are in a dynamic state and are impacted by

changes in temperature and exposure to the external environ-

ment.^2

The following sections provide an overview of what to

consider when determining flavor identification, flavor inten-

sity, and flavor persistency of food and wine items. This dis-

cussion and the exercises that follow will provide you with a

better understanding of the measurement process and the as-

sociated potential pitfalls to help you to fine-tune your per-

sonal human measurement instrument.

Aperitif
!
Release Weekend Wine and Food Menu from On the Twenty

On the Twenty, Ontario’s first and best-known estate winery restaurant, is consistently rated as one of the

finest restaurants in Canada. The culinary team is led by Kevin Maniaci and is committed to the flavors

of Niagara’s bountiful harvest. The restaurant is located in the Inn on the Twenty, which comprises a

twenty-four-room main inn, Vintage House, Winemaker’s Cottage, and full-service spa. The Inn on the

Twenty is located in the village of Jordan on the Niagara Peninsula, Ontario. The wine list features Vintner’s

Quality Alliance (VQA) wines from Cave Spring Cellars as well as other VQA wines of Canada.

Cave Spring Cellars is located across the street, and visitors are welcome to tour the winery and

sample its well-regarded wines. Cave Spring Cellars was founded in 1986 by grape grower Leonard Pen-

nachetti and winemaker Angelo Pavan. The vineyards are nestled along Niagara’s Beamsville Bench at the

heart of the Niagara Escarpment. Cave Spring has one of Niagara’s oldest vinifera plantings.

Additional information about On the Twenty or Cave Spring Cellars can be obtained by visiting their

Web sites at http://www.innonthetwenty.com and http://www.cavespringcellars.com.

The food-and-wine menu shown here is from a recent release weekend, when new Cave Spring

Cellars wines are released for sale. It features three tastings per course to create multiple sensations with

the featured wines. This menu underscores the concepts introduced in this chapter regarding flavor type,

flavor intensity, and flavor persistency. This provides a great experience for the guest, highlighting a variety

of synergistic food-and-wine matches in every course.