Identifying Flavor Types in Wine and Food 211
Welcome to Inn on the Twenty
Release WeekendAmuse-Bouche
Pear-cardamom chutney in prosciutto
Petit quiche of squash and Geai Bleu
Scallop ceviche on pickled cucumber
Cave Spring Cellars 2003 Brut
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Leek and camembert soup
Pomegranate-glazed quail on baby arugula
Pork tenderloin on quince pure ́e
CSV Riesling 2004
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Insalata bianco
Duck confit and pistachio with truffled greens
Pan-seared Arctic char with vanilla corn beurre blanc
Chardonnay Reserve 2003
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Monkfish Bourguignon
Grilled lamb chop with preserved lemon and white beans
Seared veal tenderloin with tomato risotto
Pinot Noir 2004
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Smoked wild boar and wild rice agnolotti in veal broth
Garlic and anchovy shrimp Provenc ̧al
Bone marrow custard with sel de mer
Gamay Reserve 2004
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Balsamic cre`me caramel
Riesling-and-spice-poached pear
Cre`me fraiche almond tart
Indian Summer Late Harvest Riesling 2004Which dishes do you believe will have complementary or contrasting flavor types? Which combinations
do you think should have the best match in flavor intensity and persistency? Why?
IDENTIFYING FLAVOR TYPES IN WINE
AND FOOD
The first step in evaluating the flavor factors in food is to determine the dominant
flavor(s) present. As previously noted, there is a range of flavor types that includes flavors
such asfruity, nutty, smoky, cheesy, buttery, herbal, meaty, umami,andearthy. While this may
seem straightforward, the perception of flavor is impacted by the interrelationships of salt,
sugar, acids, and texture as well as by the in-mouth flavor identification process. For example,
without sufficient levels of acid and sweetness, fruit flavors such as strawberry fall flat when
tasted in the mouth.^3