Food and Wine Pairing : A Sensory Experience

252 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions

Food Item:____

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

F 1 W 1 F 2 W 2 W 3

F

3

0 5 10

0 5 10

Food Flavor Type:

Wine Flavor Type:

Food Observations: ___

Wine Observations: ___

Level of Food & Wine Match: Match based on:

0---1---2---3---4---5---6---7---8---9---10

Comments:

Sweetness

Saltiness

Bitterness

Acidity

Dry to Sweet

Effervescence

Acidity

Fattiness Type:

Overall Body

Tannin

Alcohol Level

Overall Body

Flavor Intensity & ID:

Flavor Persistence

Spicy:

Spicy:

Components

Texture

Flavors

Complementary Contrast

Hot Pepper Sweet

Flavor Intensity & ID:

Hot Pepper Sweet

Cold

Fruity Nutty Smoky Cheesy Herbal Umami Earthy

Fruity Nutty Smoky Buttery Herbal Floral Earthy Other

Other

None Neutral Synergistic

Food visuals:

__________________________________________

__________________________________________

__________________________________________

Wine visual: Color ________________________

Clarity _______________________

Wine Aroma: _____________________________

Refreshment Good

Hot

Flavor Persistence

Figure 11.2c

Wine and Food Pairing Evaluation