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Food and Wine Pairing: A Sensory Experience

Food and Wine Pairing: A Sensory Experience

Robert J. Harrington

ISBN: 978-0-471-79407-3

Mar 2007

336 pages

In Stock

$63.95

Description

Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.

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PREFACE xi

ACKNOWLEDGMENTS xiii

PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING 1

CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE 3

Introduction 4

Objectives of Food and Wine Pairing 4

Aperitif: The Italian Wine and Food Perspective 5

Food-and-Wine Pairing Mechanics: Matching Traditions 8

Overview of Book Methods 11

Key Elements of Wine and Food: A Hierarchical Perspective 11

Summary: Where Do We Go from Here? 13

Classic Italian Wine and Food Examples 14

CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION 19

Introduction 20

Aperitif: Elements of Wine Service 20

Sensory Evaluation 22

Basics of Wine Evaluation 23

Setting Up a Tasting Session 27

The Art and Science of Wine Evaluation 28

Palate Mapping 31

Tasting Instructions 31

Summary 32

Exercises 33

CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD 45

Introduction 46

Aperitif: How Should Menus and Wine Lists Be Organized? 47

The Environment 50

Wine: The Impact of Geography and Climate 50

Culture 56

History and Ethnic Diversity 56

Trial and Error, Innovations, and Capabilities 57

Gastronomic Identity 58

Old World and New World 58

Summary 61

Optional Exercises 62

CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM 65

Introduction 66

Aperitif: Chef John Folse & Company 67

The Environment 78

Food: The Impact of Geography and Climate 79

Culture 80

History and Ethnic Diversity 81

Trial and Error, Innovations, and Capabilities 81

Gastronomic Identity 82

Old World and New World Wine and Food Marriages 83

Wine, Food, and Tourism 85

Summary 86

Exercises 87

PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS 97

CHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD 101

Introduction 102

Aperitif: Which to Choose First, Wine or Food? 102

The Impact of Sweetness Levels in Wine and Food 103

Sweetness Levels in Wine 103

Sweetness Levels in Food 104

Types of Sweeteners 105

Perceived Sweetness Levels 105

Interaction Between Wine and Food Sweetness 106

Acidity: From Flat to Tart (and Beyond) 107

Acidity Levels in Wine 107

Acidity Level Descriptions 108

Acidity Levels in Food 108

Interaction Between Wine and Food Acidity 109

Summary 111

Exercises 112

CHAPTER 6: SALT, BITTERNESS, AND BUBBLES 129

Introduction 130

Aperitif: Peller Estates Winery 130

Saltiness 131

Bitterness 132

Sparkling Wine and Pairing 133

Effervescence: The Great Equalizer? 136

Summary 137

Exercises 138

PART C: WINE AND FOOD TEXTURE CHARACTERISTICS 145

CHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY 149

Introduction 150

Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs 151

Texture in Wine 154

Tannin 155

Mouthfeel Wheel 155

Alcohol Level 156

The Impact of Oak 157

Overall Wine Body 157

Maturity, Micro-oxygenation, and Other Factors 159

Summary 160

Exercises 161

CHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY 167

Introduction 168

Aperitif: Canoe Restaurant and Bar 168

Fattiness in Food 169

Cooking Method and Protein Interactions 170

Overall Food Body 171

Interaction of Wine and Food Textures 172

Summary 172

Exercises 173

PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS 187

CHAPTER 9: THE IMPACT OF SPICE 189

Introduction 190

Aperitif: Bayou La Seine—An American Restaurant in Paris 190

Wine Varietals and Styles 193

Food Types and Styles 194

How Spice Is Assessed: Identifying Hot, Savory, or Sweet 195

Impact on Pairing Possibilities 198

Summary 200

Exercises 201

CHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY 207

Introduction 208

Aperitif: Release Weekend Wine and Food Menu from On the Twenty 209

Identifying Flavor Types in Wine and Food 211

Food Flavor Categories 212

Wine Flavor Categories 213

Assessing Flavor Intensity 214

The Interaction of Wine and Food Flavor Intensity 215

Assessing Flavor Persistency 216

The Interaction of Wine and Food Flavor Persistency 217

Summary 218

Exercises 219

PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER 229

CHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS 233

Introduction 234

Aperitif: Food and Wine of the Pacific Northwest 234

General Menu Planning Suggestions 237

Basic Wine Sequencing Recommendations 237

Pacific Northwest Menu 240

Wine and Food Pairing Instrument 249

Wine and Food Match Decision Tree 253

A Profiling Approach to Match Level Assessment 253

Summary 263

Exercises 264

CHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY? 269

Introduction 270

Aperitif: Cheese, an Inspiration and an Education 270

Wine and Cheese Pairing 271

Cheese Categories 273

Summary 280

Exercises 280

CHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES 287

Introduction 288

Aperitif: Niagara’s Wine Region 288

Dessert Wine Categories 289

Dessert Selection and Wine Pairing 295

Dessert Categories 295

Summary 302

Exercises 303

CHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES 307

Introduction 308

Aperitif: Product-Service Considerations for a Food and Wine Program 308

The Total Experience: Creating Distinctive Food and Wine Capabilities 309

Wine and Food Training Process 310

Summary 311

Exercises 312

GLOSSARY 313

INDEX 317

  • Provides a discussion on the foundations of components of sweet, sour, salt, and bitter in food and dry, acidity, and effervescence in wine
  • Provides information on wine texture (the impact of tannin, oak, and body),   food texture (the impact of fattiness, cooking method, protein type, and body), and the interaction between wine and food texture elements
  • Discusses the implications of spice, flavor type, flavor intensity, and flavor persistency on food and wine matching
  • Provides a systematic process for predicting match levels and guidance on pairing wine with cheese and wine with dessert
  • Chapter exercises build on earlier ones to create an organized approach to develop skill and understanding of the pairing process
  • The only book that presents food and wine pairing from a culinary and sensory perspective rather than the perspective of a wine sommelier, vintner, and viticulture perspective
  • Presents business opportunity and training ideas to assist restaurant managers in increasing wine sales based on pairing techniques
  • Written to develop and refine skills in wine and food pairing
  • Provides a basic knowledge of food and wine characteristics to enable confidence in wine selection and food pairing
  • Includes vignettes on industry organizations and wine and food that include topics such as creating tasting menus and marketing food and wine events
  • Features information on developing skills in differentiating wine varietals