WINE & FOOD PAIRING Tasting Grid

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WINE & FOOD PAIRING

Tasting Grid

Affect on wine: +, -, ~ fruit sugar acid tannin alcohol fruit sugar acid tannin

Riesling

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 Instructions

1. 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:

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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 acid

Body: 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:

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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:

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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: med

Flavors: 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:

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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:

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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:

Figure

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