Food and Wine Pairing : A Sensory Experience

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

1. 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


2. Clarity scale: Cloudy---About Clear---Clear---Crystal Clear---Brilliant


3. See descriptions on Aroma Wheel.


4. 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