chapter 1
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CHAPTER 1. The Wine and Food Pyramid: A Hierarchy of Taste. Aperitif: The Italian Wine and Food Perspective Food and Wine Pairing Mechanics: Matching Traditions. Key Elements of Wine and Food: A Hierarchical Perspective Wine Components, Texture, and Flavor - PowerPoint PPT PresentationTRANSCRIPT
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CHAPTER 1The Wine and Food
Pyramid: A Hierarchy of Taste
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Chapter 1 Outline
• Aperitif: The Italian Wine and Food Perspective
• Food and Wine Pairing Mechanics: Matching Traditions
• Key Elements of Wine and Food: A Hierarchical Perspective– Wine Components,
Texture, and Flavor
– Food Components, Texture, and Flavor
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Chapter 1 Key Concepts
• Motivations of wine and food pairing
• Food and wine sensory pyramid• Primary components• Texture elements• Flavor intensity, persistency,
and spiciness
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The Italian Wine and Food Perspective
• Historically, wines and foods from one region were paired together.
• Today people strive for synergy between the marriage of two items.
• Prior to the 1960’s, the notion was reserved for connoisseurs, nobility, and the affluent.
• In 1963, the government issued the DOC laws.
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Empirical Evaluation of Wine
• Visual Observation: color, clarity, hue, density
• Olfactory Qualities: nose, bouquet• Taste Qualities: sweetness,
fruitiness, acidity, bitterness, tannic, thin, heavy, finish, etc.
• Overall Impressions: general qualities, balance
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Empirical Evaluation of Food
• Eye appeal and color combination• Aromatic character and perfumes• Sweetness, saltiness, acidity, lean,
fat, texture• Overall impressions
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Key Motivations for Food and Wine Pairing
• For personal enjoyment and enhancing daily life.
• Restaurateurs use it to enhance the dining experience.
• Enjoy wine with daily meals and instinctively match appropriate wines with particular foods.
• Increase business and profitability through their wine sales.
• Increase customer gastronomic satisfaction with the overall dining experience.
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Some Traditional Food and Wine Marriages
• Champagne and caviar (the effervescence of the champagne cuts through the salty brine of the caviar)
• Port and Stilton cheese (appeals to our contrasting senses much like chocolate candy and salty popcorn at the movies)
• California Chardonnay and lobster (big buttery wine with big buttery lobster)
• Cabernet Sauvignon and beef or lamb (the classic mellowing effect of rich and fat meat on full-bodied reds with tannin)
• Fumé Blanc and grilled fish or seafood (think fresh squeezed lemon)
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Levels of Matching in Wine and Food Pairing
• No Match• Refreshment• Neutral• Good Match• Synergistic match
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Food and Wine Sensory Pyramid
Components
Texture
Flavors
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Key Components Associated with Wine and Food Pairing
Definition: Basic food and wine elements that correspond to basic sensations on the tongue.
• Typically are the key elements assessed in food and wine for pairing purposes.
• Are the foundation for pleasant feelings with complementary or contrasting characteristics.
• Sweet, salt, bitter, and sour are the dominant components.
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Key Texture Elements Associated with Wine and
Food PairingDefinition: Refers to an inclusive category for
a number of terms used to describe these touch (tactile) or mouth-feel sensations.
• Relates to body, power, weight, structure.• Creates a certain tactile sensation in every
corner of the mouth.• Can be used to provide similarity or contrasts
in matching.• In wine, described as: velvety, thin, medium-
bodied, or viscous.• In food, described as: grainy, dry, oily, loose,
rough.
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Key Flavor Elements Associated with Wine and Food
PairingDefinition: Occur during a retro-nasal
process. • Aromas are picked up through the back of the
mouth and flow into the nasal cavity.
• Are tied to our perceptions of specific characteristics inherent in the food or wine.
• Common flavor descriptors: fruity, nutty, smoky, herbal, spicy, cheesy, earthy, and meaty.
• The persistence and intensity of a specific flavor can have an effect.
• Can be used to describe a similar or contrasting flavor in a food and wine pair.
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Food Sensory Pyramid
Components:Components: Sweet, Sour
(Acidity), Salt & Bitter
Texture:Texture: Fattiness,
Cooking Method, & Overall Body
Flavors:Flavors:Type, Intensity,
Persistency & Spice
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The Primary Food Components, Texture, and
Flavor Elements• Primary Food Components:
sweetness (natural or added), sourness, saltiness, and bitterness.
• Texture: fat level (natural of added), the cooking method, and the overall feeling of body.
• Flavors: identifiable flavor type(s), persistency, intensity, and spicy characteristics.
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Wine Sensory Pyramid
Components:Components: Dry to Sweet, Acidity, &
Effervescence (Bubbles)
Texture:Texture: Tannin, Alcohol, Oak & Overall Body
Flavors:Flavors:Type, Intensity,
Persistency & Spice
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The Primary Wine Components, Texture, and
Flavor Elements• Primary Wine Components: level
of sweetness ( dry to sweet), level of crispness/acidity, presence and level of effervescence (bubbles).
• Texture: tannin level, level of alcohol, presence/level of oak, an overall feeling of body.
• Flavor: identifiable flavor descriptor(s) or type(s), intensity, persistency and spicy characteristics.
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Chapter 1
Lagniappe“Something extra”
The Impact of Oak
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Barrel AgingPurposes from a wine making
standpoint:• Slow oxidation• Adding oak phenolics
Purposes from and food and wine pairing standpoint:
• Impacts color and aroma• Impacts retro-nasal sensations• Impacts body• Impacts astringency
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How do you know when wine has been aged in oak?
• Price – the use of oak barrels is not cheap!
• Most red wines are aged in oak• Common for Chardonnay and some
Sauvignon Blanc • Label description or winemaker’s
notes: Barrel aged, barrel select, barrel fermented, oak aging, “aromas of vanilla”, etc.
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Wine storage in barrels
Overall red wine effects:• Slow oxidation softens wine tannin
and increases red color intensity• Expands the wine’s complexity• Water and alcohol evaporation
increases dry extract and flavor• Gradual development of an aged
bouquet
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Barrel characteristics that impact effects
• Barrel size (50 and 60 gallon as well 80 to 135 gallon [300 to 500 liters]) – smaller barrels equals more wine surface contact with oak
• Barrel toasting – light, medium and heavy
• French or American oak• New or used barrels
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Barrel Toasting
• Common to toast the inside surface of barrels with an open fire.
• Gives a very distinct aroma – fresh bread, butterscotch, toasted almond – particularly in white wine aged in toasted oak.
• Softens the phenol* extraction of new barrels
*Phenols are any class of aromatic organic compounds and are particularly strong in new oak barrels.
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French vs American Oak
While new French oak has been shown to contribute more solid extracts and phenol, the concentration of vanillin was found to be higher in American oak.
• The compound that impacts vanillin levels has the highest impact on “oaky” impression.
• French oak is more expensive than American oak. But, is thought to create more complexity and softer tannins in wine.
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New vs. Refilled Barrels
• Phenolic extraction drops substantially between first and second filling of barrels (particularly, with French oak).
• The expected barrel lifetime of a 60 gallon French oak barrel is about 600 bottles (about 300 bottles for two vintages).
• Using French oak instead of American oak adds a cost of about $.90 per finished bottle of wine.
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Oak Components added to Wine
Nonvolatile phenolics • Contribute astringency (tannin) to the
wineVolatile oak phenolics:• Main one is vanillin and concentration is
determined by toasting level• Eugenol contributes a spicy clove-like
flavor (mainly in untoasted barrels)• Guaiacol contributes a smoky flavor (in
toasted barrels)
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Oak Alternatives: Shortening the time and expense
• Experiments with oak chips and oak dust immersed in wine – this ‘fast-aging’ is not illegal.
• The replacement of oak barrels with oak chips seems to partially fulfill the oak extraction function but not the oxidative one.
• Other alternatives: oak barrel “innerstaves” installed in stainless steel tanks or 60 gallon stainless steel drums with replaceable interior oak staves.
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Food and Wine Considerations:
• Oak aging adds body, retro-nasal flavor characteristics, flavor intensity and flavor persistency to the finished wine.
• Pairing oak aged wines with food requires food items that are generally fuller bodied and more intense in general.
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Additional Reading on Oak and Wine Making
Boulton, R.B. (1996). Principles and Practices of Wine Making. NY: Chapman & Hall.
Margalit, Y. (2004). Concepts in Wine Technology. San Francisco, CA: The Wine Appreciation Guild, Ltd.
Zoecklein, B.W. (1999). Wine Analysis and Production. NY: Kluwer Academic Publishers.