Food and Wine Pairing : A Sensory Experience

A Profiling Approach to Match Level Assessment 261

Food Item: Salad of Beef, Arugula, and Roast Garlic Vinaigrette

Wine: Beaujolais Producer: Bouchard Père & Fils Vintage: 2000

Sweet

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: Grilled beef, peppery greens, and light vinaigrette

Wine Observations: Fruity, light tannin, and light earthiness

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: Primarily olive oil Overall Body Tannin Alcohol Level Overall Body

Flavor Intensity & ID: Light smoke & garlic Flavor Persistence

Spicy: Peppery

Spicy:

Components Texture Flavors

Complementary Contrast

Hot Pepper

Flavor Intensity & ID: Red fruit & earthy Flavor Persistence

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: Colorful, contrasting tenderloin with crisp greens _____________________________ __________________________________________

Wine visual: Color: Medium red Clarity: Crystal Clear

Wine Aroma:

Refreshment Good

Hot

Fruity and earthy

Figure 11.8

Wine and Food Pairing Example 2