WIN 151 Introduction To Food And Wine Pairing

WIN 151 Introduction To Food And Wine Pairing

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WIN 151 Introduction To Food And Wine Pairing

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WIN 151 Introduction To Food And Wine Pairing

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Course Code: WIN151
University: South Seattle College is not sponsored or endorsed by this college or university

Country: United States


Food and Wine Pairing: A Sensory Experience

Part 1

What are the texture elements in food?
How is food texture traditionally de?ned?
What wine elements interact with food fattiness and body?
What impact do cooking method and protein type have on the texture sensation in ?nished food dishes?

Part 2

What are the prominent spice categories?
How are the different spice sensations de?ned?
What wine elements interact with food spice?
What impact do wine tannin, sweetness, and acidity have on food spice?

Part 3

What are the prominent ?avor categories?
What contextual issues should you be aware of prior to and during ?avor assessment?
What is the suggested process for assessing in-mouth ?avors?
What impact does ?avor type matching have on the wine and food pairing process?
What is the relationship between wine and food ?avor intensity?
What does the length of persistency in wine ?avor indicate?
What is the relationship between wine and food persistency?


Part 1

Smoothness, graininess, fibrousness, stickiness and consistency are the most textures in food elements (Fenget al, 2016).

The orientation of the elements of a certain food that gives it an identified character is known as the food texture.

Fat in foods with a higher fat content is cut by the acidity of the wine.

The cooking method has an effect on the texture of the prepared food items in that steaming maintains a light texture. Protein type on the other hand has an effect on the texture of food in dishes and is usually determined by the presence of fat in the protein (Wine, Hendricks, Cadol, Zou, Ochsner, 2015).

Part 2

The prominent spice categories consists of; Sweet spicy, Savoury-spicy, Hot-spicy and herbals

The Imperceptible(no spice)-their sensation usually fades almost immediately

Here there are weak spices which are used. The smell can be identified but in most cases the stimulus tends to be unidentified and there is presence of low perception.
The sufficiently perceived also (moderately spicy). At this level is found that one can identify the immediate perception and the smell can be noticed within a certain level.
The abundant perception (intense spice)-The test smell sensation can be clearly identified and it’s Clear in a very distinct way.
The highly Perceived-Involves the smell sensation which cannot be mistaken.

Wine elements that interact with food spices-basically spices tend to have contain the hindering effect that deter the connection of wine with the food (Feng et al, 2016).

Impact of wine tannin, sweetness and acidity on the food spice-wine forms a safe bet for the spicy food. This is because the wine is lighter and it has the highest level of the acidity thus being the safe spicy. Due to this feature it tends to match to the refreshments and to other food related goods. This will depend on the components contained and the intensity of the texture of the wine and the food. The acidity of the wine provides the cleansing effects likewise its effervescence. (Wine et al, 2015).

Part 3

The prominent flavour categories consist of the fruity flavour, the nutty flavour, the smoky flavour, the herbal flavour, the spicy flavour. The cheesy flavour, the earthy flavour and the meaty flavour.

Prior to and during flavour assessment there should be something that one needs to be aware of and this is the fact that the flavours found in most of the wines come from various sources different from the one in the food. This means that wine flavours such as spicy and the content of the herbal are metaphoric in nature. If a food and a wine have similar flavours then they will definitely go together (Wine et al, 2015).

Suggested process for assessing in-mouth flavours- The determination of flavour and its intensity is determined by the content of the aroma and the presence of the retro nasal olfaction which commonly described as that smell that is experienced by mouth which is facilitated by the concept of the oral and the nasal cavity.

First fill a glass with at least a third full, this provides a chance to swirl the wine thus releasing the aromas. It is then followed by tilting the glass towards your direction then directing the nose in the bowl. Take 3-4 short sniff from the bowl then after get the nose out of the glass and then detect the aroma (Feng et al, 2016).
Swirl the wine for the second time so as to allow all the aromas in the glass to open and then follow the same procedure to smell.

Flavour has an impact of creating a specific characteristic of the wine in the food thus making some of the food versatile therefore matching them with various food.

It is a general rule that food and wine flavours be matched using similarity and contrast, and also the wine and food flavour intensity must at all times be equal no matter what (Fenget al, 2016).

Moreover, attaining a flavour help to quest the relationship between wine and the food.

The length of flavour often indicates the quality of the wine likewise it shows the flaws that may not be detected as before. It generally last approximately between 3 up to 15 minutes (Wine et al, 2015).

The existence of flavour in wine reveals the wines quality. An appropriate lingering of such flavours therefore tends to bring about a longer period of sensory stimulation (Fenget al, 2016).

Feng, X., Sebranek, J. G., Lee, H. Y., & Ahn, D. U. (2016). Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat science, 121, 285-291.
Wine, M. L., Hendrickx, J. M., Cadol, D., Zou, C. B., & Ochsner, T. E. (2015). Deep drainage sensitivity to climate, edaphic factors, and woody encroachment, Oklahoma, USA. Hydrological Processes, 29(17), 3779-3789.

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