WINE & FOOD PAIRING
Tasting Grid
Affect on wine: +, -, ~ fruit sugar acid tannin alcohol fruit sugar acid tanninRiesling
Apple
Lemon
Cheddar
Walnut
Beef
acid sugar Score fruit sugar acid tannin alcohol sugar acid fruit
Body: light - med - full Flavors: alcohol
Sauvignon Blanc
Chardonnay
acid acid Score fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score Score fruit sugar acid tannin fruit sugar acid tannin Score fruit sugar acid tannin Score fruit sugar acid tannin Score Score fat bitter salt acid sugar fat bitter salt acid sugar fat bitter salt acid sugar fat bitter salt acid sugar fat bitter salt tannin Tasting Instructions1. Taste the Riesling.
a. Circle the important components (fruit, sugar, acid, tannin, alcohol) for the wine.
b. Circle the body for the wine. c. Then fill in the wine’s flavors. d. Fill in the alcohol % from the bottle. 2. Repeat for each wine.
3. Taste each food on its own. Circle the important components for each.
4. Taste the Riesling (and remember to spit!).
a. Then taste the apple, followed by the Riesling again b. Fill in the score (A, B, C, D, F)
c. Indicate how the food affected the wine’s components (increased perception, decreased, or no change). 5. Taste the lemon and then the Riesling. Fill in the score and
the affect. Repeat for cheddar.
6. Have a sip of water before moving on to the next wine. 7. Repeat steps 4 and 5 with the SB.
8. Continue by tasting each wine with all the food options next to it.
Body: light - med - full Flavors:
alcohol tannin
Body: light - med - full Flavors: alcohol tannin Components: sugar fruit Components: sugar fruit Components:
Score
Apple
Lemon
Cheddar
Walnut
Beef
Cabernet Sauvignon
Pinot Noir
acid sugar fat bitter salt acid sugar fat bitter salt acid sugar fat bitter salt acid sugar fat bitter salt acid sugar fat bitter salt acidBody: light - med - full Flavors:
alcohol tannin
acid
Body: light - med - full Flavors:
alcohol tannin
Score Score Score Score
fruit sugar acid tannin alcohol fruit sugar acid tannin alcohol fruit sugar acid tannin alcohol fruit sugar acid tannin alcohol fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol
Tasting Grid
sugar fruit Components: sugar fruit Components:Sugar Cookie
Chocolate
Riesling
Sauvignon Blanc
Cabernet Sauvignon
acid
Body: light - med - full Flavors:
alcohol tannin
acid
Body: light - med - full Flavors:
alcohol tannin
acid
Body: light - med - full Flavors: alcohol tannin acid sugar fat bitter salt acid sugar fat bitter salt fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score fruit sugar acid tannin alcohol Score
Tasting Grid
sugar fruit Components: sugar fruit Components: sugar fruit Components:fruit - sugar
acid (+ if fruity apple) (- if tart apple)
alcohol
■Wine can be neutralized as fruit is decreased by fruity apple
fruit
-acid tannin + alcohol
■If the apple is fruitier than the wine, it creates a bitter finish
Tasting Grid Answers
Riesling
Apple
Lemon
Cheddar
Walnut
Beef
acid sugar Score: C fruit + sugar + acid -alcohol
■Acidity in wine can almost stand up to lemon, but not quite.
acid
Body: med Flavors: citrus, peach
mineral, floral % alcohol
■Italics indicate that the component is a factor, but at low levels
Sauvignon Blanc
■Some scores are given as ranges to indicate varying personal preferences.
Chardonnay
acid salt fat bitter fat salt fat acid Body: medFlavors: citrus, grapefruit, herbal, acid finish % alcohol tannin acid Body: full Flavors: lemon, green apple, pear, vanilla, smoke, toast, butterscotch % alcohol Score: C/D fruit
sugar + seems sweeter acid -
alcohol
■Fat coats mouth so cheese overpowers wine
Score: C/D
fruit
-acid ++ (only taste left)
alcohol
■Apple acid decreases after SB, rounder – yum
■Need fruity and sweet wine w/ fruit sauces or chutneys
Score: D
fruit
-acid
--alcohol
■Leaves a creamy texture
■Lemon kills acid in wine
■Without fruit or acid, wine is dull.
Score: C
fruit
-acid ~ or -alcohol
■Wine loses flavor
■Herbal character becomes pronounced Score: C Score: B/C fruit +) acid -tannin alcohol
■(+) If lemon is ripe, fruit can increase to create a lemony wine
fruit
acid tannin ~ alcohol
■After the apple and lemon, the cheddar brings the wine back in balance ■Nothing thrilling Score: B/C fruit acid -tannin alcohol
■Wine and food both more lush
■Fat cuts acid
■Flavor bridge = nut, vanilla, toasty
■Bitter walnut skin can emphasize tannins. Score: A/B fruit acid tannin alcohol ■Usually matches
■Tannins—as in reds—can stand up to fat
■Full bodied white goes with lighter meats; cold beef is lighter than hot
Score: B Score: B/C
■Parentheses indicate that the affect may occur or that it might not be very pronounced.
sugar fruit Components: sugar fruit Components: fruit Components:
Tasting Grid Answers
Apple
Lemon
Cheddar
Walnut
Beef
Cabernet Sauvignon
acid
sugar acid
salt
bitter
fat fat bitter
salt fat
tannin
acid
Body: med to light Flavors: strawberry, raspberry, ripe fruit % alcohol tannin acid
Body: full to medium Flavors: ripe berries,
cherry ,currant, plum, vanilla, toasty % alcohol fruit -acid + tannin + alcohol
■The wine becomes harder as the fruit is decreased.
Score: C/D
fruit -- fruit gone
acid + tannin alcohol
■Tart and hard wine
Score: C/D fruit + + acid - softened tannin alcohol
■Fat softens acid and makes wine seem more fruity & sweet
■Earthy flavor bridge
Score: B
fruit
acid -tannin + alcohol
■Fat cuts acid, but bitterness in skin bumps up tannins
■Earthy flavor bridge
Score: B/C
fruit (-)
acid -tannin (-) alcohol
■OK, but neither is better Warm beef would be heavier, richer, less salty
Score: C
fruit + up front
acid + tannin +
alcohol
■After wine, apple seems sweet, perfumed
■After fruit, wine is hard on the finish
Score: C
fruit + returns
acid tannin alcohol
■Cheddar decreases oak tannins
■Wine is once again balanced as fruit returns somewhat
■Cheese might be a bit heavy for wine. Score: A/B fruit back to ~ acid back to ~ tannin back to ~ alcohol
■Wine is back to itself
■Tannins and acid balance the fat
■Wine lush /food rich
Score: A/B
Pinot Noir
fruit Components: fruit Components:dry
% alcohol
Tasting Grid Answers
Sugar Cookies
Chocolate
fat sugar bitter fat sugar tannin acid Body: medium Flavors: citrus, peach
mineral, floral % alcohol
acid
Body: light Flavors: citrus, grass,
grapefruit, acid finish tannin acid % alcohol fruit sugar + acid alcohol
■Sugar and butter on finish – very sweet, but it does work.
Score: C
fruit
-acid +
alcohol
■Tart, disjointed
■Wine should be sweeter than dessert Score: D fruit + acid tannin + alcohol
■With dark choc, wine starts off like choc cherries, but sweetness increases tannins on finish
■With milk choc, ick
Score: B/C/D
Riesling
Sauvignon Blanc
Cabernet Sauvignon
Body: full to medium Flavors: ripe berries,
cherry, currant, plum, vanilla, toasty fruit Components: fruit Components: fruit Components: