Food and Wine Pairing A Sensory Experience

by Harrington, Robert J.

• ISBN13: 9780471794073
• ISBN10: 0471794074
• Edition: 1st
• Format: Paperback
• Copyright: 2007-03-05
• Publisher: Wiley

Summary

THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. FOOD AND WINE PAIRING: Lays out the basics of wine evaluation and the hierarchy of taste concepts Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactions with one another Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches Includes exercises to improve skills relating to taste identification and palate mapping Provides a systematic process for predicting successful matches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables - both individuals and organizations-which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

Author Biography

Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.

Table of Contents

Preface	p. XI
Acknowledgments	p. XIII
Mastering the Art and Science of Food and Wine Pairing	p. 1
The Wine and Food Pyramid: A Hierarchy of Taste	p. 3
Introduction	p. 4
Objectives of Food and Wine Pairing	p. 4
Aperitif: The Italian Wine and Food Perspective	p. 5
Food-and-Wine Pairing Mechanics: Matching Traditions	p. 8
Overview of Book Methods	p. 11
Key Elements of Wine and Food: A Hierarchical Perspective	p. 11
Summary: Where Do We Go from Here?	p. 13
Classic Italian Wine and Food Examples	p. 14
Taste Basics and the Basics of Wine Evaluation	p. 19
Introduction	p. 20
Aperitif: Elements of Wine Service	p. 20
Sensory Evaluation	p. 22
Basics of Wine Evaluation	p. 23
Setting Up a Tasting Session	p. 27
The Art and Science of Wine Evaluation	p. 28
Palate Mapping	p. 31
Tasting Instructions	p. 31
Summary	p. 32
Exercises	p. 33
Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food	p. 45
Introduction	p. 46
Aperitif: How Should Menus and Wine Lists Be Organized?	p. 47
The Environment	p. 50
Wine: The Impact of Geography and Climate	p. 50
Culture	p. 56
History and Ethnic Diversity	p. 56
Trial and Error, Innovations, and Capabilities	p. 57
Gastronomic Identity	p. 58
Old World and New World	p. 58
Summary	p. 61
Optional Exercises	p. 62
Gastronomic Identity II: Food and Cuisine: The Effect of the Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism	p. 65
Introduction	p. 66
Aperitif: Chef John Folse & Company	p. 67
The Environment	p. 78
Food: The Impact of Geography and Climate	p. 79
Culture	p. 80
History and Ethnic Diversity	p. 81
Trial and Error, Innovations, and Capabilities	p. 81
Gastronomic Identity	p. 82
Old World and New World Wine and Food Marriages	p. 83
Wine, Food, and Tourism	p. 85
Summary	p. 86
Exercises	p. 87
The Foundation: Wine and Food Taste Components	p. 97
The Impact of Sweetness and Acidity Levels in Wine and Food	p. 101
Introduction	p. 102
Aperitif: Which to Choose First, Wine or Food?	p. 102
The Impact of Sweetness Levels in Wine and Food	p. 103
Sweetness Levels in Wine	p. 103
Sweetness Levels in Food	p. 104
Types of Sweeteners	p. 105
Perceived Sweetness Levels	p. 105
Interaction Between Wine and Food Sweetness	p. 106
Acidity: From Flat to Tart (and Beyond)	p. 107
Acidity Levels in Wine	p. 107
Acidity Level Descriptions	p. 108
Acidity Levels in Food	p. 108
Interaction Between Wine and Food Acidity	p. 109
Summary	p. 111
Exercises	p. 112
Salt, Bitterness, and Bubbles	p. 129
Introduction	p. 130
Aperitif: Peller Estates Winery	p. 130
Saltiness	p. 131
Bitterness	p. 132
Sparkling Wine and Pairing	p. 133
Effervescence: The Great Equalizer?	p. 136
Summary	p. 137
Exercises	p. 138
Wine and Food Texture Characteristics	p. 145
Wine Texture Characteristics: Tannin, Oak, and Body	p. 149
Introduction	p. 150
Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs	p. 151
Texture in Wine	p. 154
Tannin	p. 155
Mouthfeel Wheel	p. 155
Alcohol Level	p. 156
The Impact of Oak	p. 157
Overall Wine Body	p. 157
Maturity, Micro-oxygenation, and Other Factors	p. 159
Summary	p. 160
Exercises	p. 161
Food Texture Characteristics: Fattiness, Cooking Method, Protein, and Body	p. 167
Introduction	p. 168
Aperitif: Canoe Restaurant and Bar	p. 168
Fattiness in Food	p. 169
Cooking Method and Protein Interactions	p. 170
Overall Food Body	p. 171
Interaction of Wine and Food Textures	p. 172
Summary	p. 172
Exercises	p. 173
Flavors: Architectural Elements in the Wine and Food Pairing Process	p. 187
The Impact of Spice	p. 189
Introduction	p. 190
Aperitif: Bayou La Seine-An American Restaurant in Paris	p. 190
Wine Varietals and Styles	p. 193
Food Types and Styles	p. 194
How Spice Is Assessed: Identifying Hot, Savory, or Sweet	p. 195
Impact on Pairing Possibilities	p. 198
Summary	p. 200
Exercises	p. 201
Flavor Intensity and Flavor Persistency	p. 207
Introduction	p. 208
Aperitif: Release Weekend Wine and Food Menu from On the Twenty	p. 209
Identifying Flavor Types in Wine and Food	p. 211
Food Flavor Categories	p. 212
Wine Flavor Categories	p. 213
Assessing Flavor Intensity	p. 214
The Interaction of Wine and Food Flavor Intensity	p. 215
Assessing Flavor Persistency	p. 216
The Interaction of Wine and Food Flavor Persistency	p. 217
Summary	p. 218
Exercises	p. 219
The Whole Enchilada: Putting it All Together	p. 229
Menu Planning: Horizontal and Vertical Pairing Decisions	p. 233
Introduction	p. 234
Aperitif: Food and Wine of the Pacific Northwest	p. 234
General Menu Planning Suggestions	p. 237
Basic Wine Sequencing Recommendations	p. 237
Pacific Northwest Menu	p. 240
Wine and Food Pairing Instrument	p. 249
Wine and Food Match Decision Tree	p. 253
A Profiling Approach to Match Level Assessment	p. 253
Summary	p. 263
Exercises	p. 264
Wine and Cheese: A Natural Affinity?	p. 269
Introduction	p. 270
Aperitif: Cheese, an Inspiration and an Education	p. 270
Wine and Cheese Pairing	p. 271
Cheese Categories	p. 273
Summary	p. 280
Exercises	p. 280
The Grand Finale: Dessert and Dessert Wines	p. 287
Introduction	p. 288
Aperitif: Niagara's Wine Region	p. 288
Dessert Wine Categories	p. 289
Dessert Selection and Wine Pairing	p. 295
Dessert Categories	p. 295
Summary	p. 302
Exercises	p. 303
The Customer Experience: Product, Service, and Training Issues	p. 307
Introduction	p. 308
Aperitif: Product-Service Considerations for a Food and Wine Program	p. 308
The Total Experience: Creating Distinctive Food and Wine Capabilities	p. 309
Wine and Food Training Process	p. 310
Summary	p. 311
Exercises	p. 312
Glossary	p. 313
Index	p. 317
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