250 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
Wine: ___ Producer__ Vintage ____
C O M P O N E N T S T E X T U R E F L A V O R S
W 1 W 2 W 3
0 5 10
0 5 10
Food Flavor Type:
Wine Flavor Type:
Wine Observations: ___
Comments: __
Dry to Sweet
Effervescence
Acidity
Tannin
Alcohol Level
Overall Body
Spicy:
Flavor Intensity & ID:
Flavor Persistence
Hot Pepper Sweet
Fruity Nutty Smoky Buttery Herbal Floral Earthy Other
Wine visual: Color^1 ________________________
Clarity^2 _______________________
Wine Aroma^3 : _____________________________
Mark the spice category below
- White color scale: Colorless—Green-tinge—Straw-Yellow—Yellow/Gold—Deep Gold—Amber/Brown
Red color scale: Purple—Ruby Red—Deep Red—Red/Brown—Mahogany—Brown - Clarity scale: Cloudy---About Clear---Clear---Crystal Clear---Brilliant
- See descriptions on Aroma Wheel.
- Describe dominant flavor(s) and rate overall level of flavor intensity.
Mark all flavor categories that apply in the boxes above
Figure 11.2a
Key Wine Pairing Elements