Food and Wine Pairing : A Sensory Experience

Exercise 10.2 223

11.Rank the samples of wine for flavor persistency.

Least persistent!1. 2. 3. !Most persistent

12.Rank the food samples for flavor intensity.

Least intense!1. 2. 3. !Most intense

13.Rank the food samples for flavor persistency.

Least persistent!1. 2. 3. !Most persistent

14.Write any other comments, thoughts, and observations that you identified during this evaluation process. How did you identify

flavor type? Was the identification primarily driven by the aroma or in-mouth smells? Was it difficult to assess flavor intensity?

After tasting the food and wine together, did these tests confirm any ideas regarding wine and food pairing? Did these tests

create any surprises regarding wine and food pairing? Did the tests support the idea of matching by flavor type and flavor

intensity?

PART B: HERBAL, GRASSY, OR VEGETAL

OBJECTIVE

To identify differences and similarities in several flavor types: herbal wine flavors, herbal food flavor, spicy food flavor, and vegetal
food flavor; to identify differing levels of flavor intensity and persistency in the same varietal.

MATERIALSNEEDED

Table 10.6 Materials Needed for Exercise 10.2B

1 white paper numbered placemat (Figure 2.4a) per student Crackers to cleanse the palate

1 spit cup per student Napkins

Corkscrew Drinking water for each student

1 copy of Figure 10.1 (Wine Intensity Level) per student 3 wineglasses per student

1 copy of Figure 10.2 (Food Intensity Level) per student 3 copies of Figure 10.3 (Wine and Food Flavor Intensity Match)

per student

Wine Requirements Food Requirements

Sauvignon Blanc (California or Chile) Steamed Asparagus

Sauvignon Blanc (French or Ontario, Canada) Pasta with Pesto

Sauvignon Blanc (New Zealand or other Southern Hemisphere) Hot dog or sausage with mustard

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

each student.

5.Open the wines and pour about 1^1 ⁄ 2 oz (45 ml) per person.