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來自 University of California, Davis 的課程

Wine Tasting: Sensory Techniques for Wine Analysis

117 個評分

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University of California, Davis

Wine Tasting: Sensory Techniques for Wine Analysis

117 個評分

With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.

從本節課中

Wine and Food Pairing

Can you drink red wine with fish? In this module we’ll discuss the often perplexing question of how to pair wine with food, and the physical, structural, textural, and aromatic aspects of both the "wine side" and the "food side" of the equation. We’ll discuss ways to improve your ability to make flavorful choices and determine the structure and "weight" of a wine. To help you predict a good food match, we’ll talk about the process of flavor profiling and how to decide whether to change a wine or food to make a pair work. Finally, we’ll discuss the "seven deadly sins" of wine and food pairing, and you’ll develop a personal wine and food scoring system.

Food and Wine Pairing Introduction1:19

Pairing Wine and Foods6:56

Deconstructing the Flavors7:59

Bridging Ingredients4:59

Food Weight6:02

The Cherry Tomato Experiment5:28

Sip, Bite, Sip3:44

Grading Food and Wine Interactions5:09

與講師見面

John Buechsenstein
Wine Appreciation Faculty
UC Davis Division of Continuing and Professional Education

[MUSIC]

Welcome back.

In our previous lesson, we discussed bridge ingredients.

In this lesson, we will discuss food weight.

Weight on the food side is a function of the physical weight on your palate.

But also the weightiness or fullness of flavor.

Its actual body or weight is often a function of the nature of the food.

The main component of a food dish, what chefs call our

center of the plate food item, is often a protein.

And is often thicker than other foods accompanying it.

Whether it's an animal protein or not.

The mouthfeel of this weight can range due to many variables.

Including for example, is the food raw?

Or is it cooked?

And if so, how was it cooked?

Was it cooked in a way that will develop weight?

Will develop richness?

Will develop caramelized sweetness?

How thickly is this food element cut?

And how dense is the vegetable or animal protein structure?

What is its fat content?

Either natural fat content or acquired fat content from the manner of cooking.

Is its texture light, soft?

Firmer, maybe crunchy, or hard and dense.

How was it seasoned or spiced?

Is it seasoned in such a way to add to its weight or density?

It might be useful to look at some examples here.

And bear in mind that any of them can be varied by level of seasoning or spiciness.

So we're thinking of some food categories, from lighter weight to heavier weight.

First of all, fish as an example.

We can prepare and serve fish that is raw such as sashimi.

We can steam it.

We can poach it very simply.

We can saute it and with varying degrees of fat presence.

We can grill it, barbecue it.

We can roast it.

And this progression of cooking techniques would tend to

make the final dish heavier and heavier in weight.

Consider poultry.

We can steam our chicken.

We could poach it.

We could wok it or saute it.

We could grill it or grill barbecue it.

We could roast it.

We could cook it on a rotisserie.

All of these cooking methods would tend to make the final product gain weight.

What about beef?

We can serve beef as a raw dish, carpaccio for example.

We could steam it.

We could cook it in a wok or a saute.

We could grill or barbecue it.

We can roast it, rotisserie it.

We can braise it long and slow and with a lot of liquids present.

Even non-animal proteins, soy, tempeh, for example.

Or other meat substitutes.

Such as a mixture of rice and bean and grain and nut and dried fruit.

Can be lightly prepared or cooked to a greater degree of doneness.

Depending on what type of mixture they are.

So once we determine the cooking method, its probable temperature and

duration, and what might have been included in it.

We can decide if the food weight is on the lighter side or the heavier side.

So what about basic taste on the food side,

as well as these textures and weights?

With food, all five basic tastes can come into play.

Sweetness for example.

If the food sweetness is so powerful that it overshadows that of the wine,

the wine will suffer and drop back in intensity.

Wine sweetness should always be greater than food sweetness.

And this is something that is especially important with desserts.

Though not always as easy to predict or achieve,

if no real sweet wines are available to pour with the dessert.

Choose the dessert that's lower in sweetness than the wine that you have to

drink with it.

But sweetness on the food side can actually wipe out

a rather simple wine with no sweetness of its own.

Sourness, boy, acidity on the food side can be similar to that on the wine side.

A slight excess of acidity on the wine side can be acceptable.

But if one side is much lower than the other,

corrective action would need to be taken.

So that the wine or food partner would not seem flat.

Of course, if the wine lacks acidity, we don't generally add acid to the wine.

But we generally find a different wine.

So either find a wine with greater tartness or

correct the food side if the food side is less in acidity,

with a squeeze of citrus or a light dash of vinegar.

Bitterness, well bitter foods or

preparations involving bitter ingredients have to be reckoned with.

A seasoning, salt for example, can usually lessen the bitter effect.

As can the presence of sweetness or fat on the food side.

But bold bitterness on the food side can provoke harshness and

bitterness on the wine side.

Particularly when the wine itself is already bitter.

Consider the disaster of pairing dark chocolate with Cabernet.

[LAUGH] In this lesson, we discussed food weight.

In our next lesson we will turn our attention to the cherry tomato experiment.

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