Get in Touch with YOUR Senses

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Wine and Food Pairing

• Get in Touch with YOUR Senses

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The mind-body connection..

• Sensory experience cannot be shared
• You may love it and I may hate it
• You may say its sweet I may say its not
• Perception of taste varies over time
• Individualage, gender, education, experience
• Circumstance or occasion
• Physical place, condition or time
• Social setting
• People around you and atmosphere

3
What Constitutes Taste Memory?

• Whats a BIG MAC taste like?
• What is taste?
• reception
• transmission
• perception
• consideration
• decision
• transmission
• action

4
Tasting with your tongue.

• Different taste sensations are felt on different
  parts of your tongue.
• Some sensations can mask flavors, e.g. extra
  sweetness can mask acidity

Alcohol
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Sensory Mechanics

• Sight
• Hearing
• Smell
• Touch
• Taste
• Feeling (kinesthetic)
• Other Senses

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Affects on the Taste of Wine

• Temperature
• higherincrease sourness or tartness
• higherincrease sweetness
• higherincrease bitterness
• Alcohol
• increases sourness or tartness
• decreases sweetness
• increases bitterness

7
Are the wines in your restaurant served at the
correct temperature?

• If not, too high a temperature could be
  detracting from the wining experience and hurting
  sales for all.

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Affects on the Taste of Wine

• Body
• substances that affect tactile receptors
• increase perception of sweetness
• increase perception of sourness or bitterness
• Sweetness
• reduces effect of bitterness
• Acidity
• increases effects of bitterness
• reduces effect of sweetness

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Tasting Factors

• Step one
• Pair the texture and weight of the food with the
  texture and weight of the wine..

• Whites (light to heavy)
• Soave
• Off-dry Riesling
• Champagne
• White Bordeaux
• Macon
• Chardonnay
• Montrachet
• Rhone

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Tasting Factors

• The same is true when pairing foods with red
  wines...

• Reds (light to heavy)
• Beaujolais
• Rioja
• Chianti Classico
• Bordeaux
• Washington merlot
• CA merlot
• Brunello di Montalcino
• Barolo

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Tasting Factors

• Step Two
• Be mindful of the interaction of tastes components

• Taste
• acid
• sweet
• alcohol
• salt
• astringency
• bitterness
• tannin

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Here are some Interactions

• Acid foods lower perception of acid in wine
• Spaghetti with tomato sauce tastes great with a
  high acid cheap wine
• Salt lowers acid perception in wine
• Salty cheese goes with an acidic wine
• Salt heightens alcohol sensation
• Salt and a margarita
• Sweet foods tone down sweet wines
• Dessert with dessert wines

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Here are some more...

• Sweet foods turn up the tannin
• cherry sauce on duck heightens tannin in a red
  wine
• Spicy foods tone down sweet wines
• Szechwan cuisine with plum wine
• Cooler reds turn down the tannin
• Protein tones down tannin
• Beef steak with hearty red wine

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Think about these foods
ACIDIC
lime
cranberry
orange
fish sauce
balsamic

vinegar
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What is your perception?

• Think back to the previous slide.
• What taste perception would you think about when
  serving small canape topped with caviar and a
  dash of soy sauce?

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Salt is the right answer

• And thats why sake with its residual sugar
  content washes down salty sashimi quite well.

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What is your perception?

• What would you consider when a guest orders an
  apple-stuffed cornish hen drizzled with a cider
  cinnamon glaze?

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Right, the sweetness

• That tells you to keep away from the dry reds.
• Many whites will work well included those from
  New York State that have some residual sugar and
  some of those with the classic German Riesling or
  Uller-Thurgau an slightly bubbly Italian Riunite,
  or sparkling wine with residual sugar.

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Also consider these factors...

• Main Ingredient- flavors and textures
• flavor..light, salty, fishy, gamy, smoked
• texture..light, lean, soft, rich, fatty
• Method of Preparation-cooking technique
• with fatstir fry, sauté, braise, fry
• without fatsteam, poach, broil, roast
• Sauces-texture and flavor intensity
• cream sauce, marinade, salsa

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The Grape
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The grape

• Vitis Vinifera 2000 BC in Iran
• Vitis vine vinifera bearing wine
• Whites

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• Reds

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The Grape

• Vitis Labrusca- fox grape
• Common to Northeast US
• Hybrids
• Whites Reds
• Seyval Baco Noir
• Vidal Maréchal Foch

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Tasting Terms Descriptors

• Acid- colder regions yield acidity
• flat, soft, crisp, tart
• Astringency-grape skins oak aging
• tingly, prickly, dry, tannic, bitter
• Sweetness-ripe grapes--unfermented sugar
• dry..moderately sweet..honey sweet
• Flavor-grapes, oak aging, blending
• herbal, citrus, fruity, spicy, earthy, buttery

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Tasting Terms Descriptors

• Alcohol-ripeness of grapes and amount of
  fermentation
• light, medium, high
• Texture-fermentation process/grape ripeness
• thin, crisp, round, full, chewy
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