WINE & FOOD PAIRING Tasting Grid

Tasting Grid Affect on wine: +, -, ~ Tasting Instructions 1. Taste the. a. Circle the important components (,,,, ) for the wine. b. Circle the body for the wine. c. Then fill in the wine s flavors. d. Fill in the % from the bottle. 2. Repeat for each wine. 3. Taste each food on its own. Circle the important components for each. 4. Taste the (and remember to spit!). a. Then taste the apple, followed by the again b. Fill in the score (A, B, C, D, F) Chardonnay c. Indicate how the food affected the wine s components (increased perception, decreased, or no change). 5. Taste the lemon and then the. 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. WineSpectatorSchool.com Wine & Food Pairing Tasting Grid Copyright 2006 Wine Spectator, Inc. All Rights Reserved 1

Tasting Grid Answers : C : C/D : C/D % Body: med citrus, peach mineral, floral - (+ if y apple) (- if tart apple) Wine can be neutralized as is decreased by y apple : D + + - Acidity in wine can almost stand up to lemon, but not quite. : C - + seems sweeter Fat coats mouth so cheese overpowers wine : C Italics indicate that the component is a factor, but at low levels Parentheses indicate that the affect may occur or that it might not be very pronounced. % Body: med citrus, grape, herbal, finish - ++ (only taste left) Apple decreases after SB, rounder yum Need y and sweet wine w/ sauces or chutneys - -- Leaves a creamy texture Lemon kills in wine Without or, wine is dull. - ~ or - Wine loses flavor Herbal character becomes pronounced Some scores are given as ranges to indicate varying personal preferences. Chardonnay : B/C - : B/C +) : B/C : A/B : B % Body: full lemon, green apple, pear, vanilla, smoke, toast, butterscotch + If the apple is ier than the wine, it creates a finish - (+) If lemon is ripe, can increase to create a lemony wine ~ After the apple and lemon, the cheddar brings the wine back in balance Nothing thrilling - Wine and food both more lush Fat cuts Flavor bridge = nut, vanilla, toasty Bitter walnut skin can emphasize s. Usually matches Tannins as in reds can stand up to Full bodied white goes with lighter meats; cold beef is lighter than hot WineSpectatorSchool.com Wine & Food Pairing Tasting Grid Copyright 2006 Wine Spectator, Inc. All Rights Reserved 4

Tasting Grid Answers Pinot Noir : C/D : C/D : B : B/C : C - -- gone + (-) + % + + + - softened - + - (-) Body: med to light strawberry, raspberry, ripe The wine becomes harder as the is decreased. Tart and hard wine Fat softens and makes wine seem more y & sweet Earthy flavor bridge Fat cuts, but ness in skin bumps up s Earthy flavor bridge OK, but neither is better Warm beef would be heavier, richer, less y : C : A/B : A/B + up front + returns back to ~ % + + back to ~ back to ~ Body: full to medium ripe berries, cherry,currant, plum, vanilla, toasty After wine, apple seems sweet, perfumed After, wine is hard on the finish Cheddar decreases oak s Wine is once again balanced as returns somewhat Cheese might be a bit heavy for wine. Wine is back to itself Tannins and balance the Wine lush /food rich WineSpectatorSchool.com Wine & Food Pairing Tasting Grid Copyright 2006 Wine Spectator, Inc. All Rights Reserved 5

Tasting Grid Answers Sugar Cookies Chocolate % Body: medium citrus, peach mineral, floral : C + Sugar and butter on finish very sweet, but it does work. dry % Body: light citrus, grass, grape, finish % Body: full to medium ripe berries, cherry, currant, plum, vanilla, toasty : D - + Tart, disjointed Wine should be sweeter than dessert : B/C/D + + With dark choc, wine starts off like choc cherries, but sweetness increases s on finish With milk choc, ick WineSpectatorSchool.com Wine & Food Pairing Tasting Grid Copyright 2006 Wine Spectator, Inc. All Rights Reserved 6