Food and Wine Pairing : A Sensory Experience

Exercise 10.2 221

Name:____ Food Item:____

Level of match between food intensity and wine intensity (circle the level of match below):

Wine Sample 1:____

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Is Equal Food Is

Less Intense Level More Intense

Wine Sample 2:____

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Is Equal Food Is

Less Intense Level More Intense

Wine Sample 3:____

-4 -3 -2 -1 0 +1 +2 +3 +4

Food Is Equal Food Is

Less Intense Level More Intense

Overall feeling of food and 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

Based on your evaluation of this food with the

wine samples, which wine element(s)

positively impacted the wine and food match

(check all that apply)? Please rank them in

order of impact (1 = greatest impact)

___ Sweetness ____

___ Acidity ____

___ Tannin ____

___ Alcohol level ____

___ Overall body ____

___ Wine flavor intensity level ____

___ Wine flavor persistence ____

___ Wine spiciness level ____

___ Wine spice type _____

Based on your evaluation of this food with

the wine samples, which wine element(s)

negatively impacted the wine and food

match (check all that apply)? Please rank

them in order of impact (1 = greatest impact)

___ Sweetness ____

___ Acidity ____

___ Tannin ____

___ Alcohol level ____

___ Overall body ____

___ Wine flavor intensity level ____

___ Wine spiciness level ____

___ Wine flavor persistence ____

___ Wine spice type _____

Figure 10.3

Wine and Food Flavor Intensity Match

STEPS

1.Buy the wines.

2.Chill the wines prior to the tasting session.

3.Distribute the placemats (Figure 2.4a) and set up the glasses.

4.Provide a small cup of each of the food items for each student (about 1–1^1 ⁄ 2 oz [30–45 ml] per person). Provide a tasting spoon

for each student.

5.Open the wines and pour about 1–1^1 ⁄ 2 oz (30-45 ml) per person. Pour the Moscato d’Asti just prior to evaluation to retain

effervescence during the tasting session.

6.Taste the wines in the following order: dry Riesling, sweet Riesling, and Moscato d’Asti. Evaluate the wines for flavor type,

intensity, and persistency, documenting the results on the Wine Intensity and Persistency Level sheet (Figure 10.1).