Food and Wine Pairing : A Sensory Experience

258 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions

Food Item: Smoked Corn and Chicken Pasta

Wine: Sauvignon Blanc Producer: Villa Maria Vintage: 2002

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

Food Flavor Type:

Wine Flavor Type:

Food Observations: Creamy and lightly smoky

Wine Observations: Crisp acidity and grassy

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: Light smoke, cheese Flavor Persistence

Spicy: Basil

Spicy: Herbs

Components Texture Flavors

Complementary Contrast

Hot Pepper Sweet

Flavor Intensity & ID: Grassy, vegetal

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: Creamy, red, yellow and white in color____________________________________ __________________________________________

Wine visual: Color: Straw Yellow Clarity: Crystal Clear

Wine Aroma: Grassy/Herbaceous

Refreshment Good

Hot

Flavor Persistence

Figure 11.6 Wine and Food Pairing Example 1