Wine & Gastronomy

 

The Taste of Food

Colors and tonalities, but specially flavors: the food tasting, as the wine tasting, starts with the visual exam, passing by the olfactory, then by the flavor of taste, finish on the evaluation of the pairing.

Concentration, preparation, experience and sensory capacities are requirements to anyone who tastes drinks and food, intending to accomplish a pairing.

Smell and taste are the instruments that allow us to evaluate and appreciate the feelings and tastes of food and wine.

The View also plays a stimulating role, allowing the appreciation of the splendorous wine colors and the geometrical perfection of the gastronomic creation. It anticipates the physiological salivation of the understanding feelings.

The Touch must not be unvalued, because it allows us to appreciate the consistency of the food, its softness, tannins, the effervescence of the wines and much more.

Finally, the Ear, which allows us to hear the sound of the wine being served, appreciate the crunch of the food and fizz of a sparkling.

 

THE ESSENTIAL FLAVORS

On the food, ESSENTIAL FLAVORS can be detected:

Sweetness or a sweet tendency
Sapidity
Acidity
Bitter tendency

On the food, TACTILE SENSATIONS can be detected:

Fat
Oiliness
Succulence
Softness
Crunchy
Carbonic

On the food, OLFACTORY SENSATIONS can be detected:

Spices
Spicy
Aromaticity
Aromatic Persistence

 

THE FUNDAMENTAL COMPONENTS

Sugar, protein, fat, water, vitamins and minerals are the main components of all food.

SUGAR – exists under various typologies:       

    • Sucrose – The most significant, used to sweeten coffee, tea and prepare sweets
    • Fructose – Present on the fruits
    • Lactose – On the dairy products
    • Starch – Cereals, vegetables, tubers, dry fruits
    • Sugar can also turn for a bitter tendency – Caramel

PROTEINS

    • Cutlet, roasted turkey, hare with broth, roasted sea bass, prawns or crayfish, contain proteins, but have different levels of consistency, smoothness and juiciness
    • Actin and myosin are proteins that make up muscle fibers, wrapped in collagen from connective tissue (joints and cartilage), which are decisive for the structure of "meat". The smaller amount of connective tissue, the more tender the meat
    • The adapted cooking technique will modify the olfactory appearance, flavor and consistency
    • Also abundant in eggs and cheeses, not being arranged by structural fibers, they have a less specific or stable consistency
    • Proteins do not have a specific flavor; it is mainly the culinary techniques that influence the final flavor

FATS

    • Torture or deliciousness on the table, the fat enriches the food adding envelopment and oiliness.
    • Cheese, egg yolk, certain meats, salami, ham and some fish, are the richest in fat. Not to mention butter and special oils.
    • All oils add oiliness, perceived as “slippery” to the mouth.
    • It should appear in a limited way in terms of sensations so that it doesn't feel unpleasant.
    • Heat and cooking melt fats. Butter and bacon used for roasting meat, sausage and grilled pork intensify the feeling of greasiness
    • Raw or cold, they maintain the maximum effect of the fat linked to the feelings of lining the mouth.

Water, by definition, has no color or flavor, it is involved in determining Succulence (juices) and Consistency (texture).

Minerals play an important role from a nutritional point of view, but do not interfere decisively in the organoleptic aspect. Except for table salt.

Vitamins, indispensable to our body, although they do not contribute much in the sensorial chapter, some such as Beta-Carotene for the coloring of carrots and apricots, and for the formation of the color of red or orange vegetables.

 SUCCULENCE

    • Tactile sensation perceived throughout the mouth cavity; it is linked with the presence of liquids in the mouth caused by several factors. For example, chewing a rare piece of tenderloin favors the fluidity and circulation of the juices present in the meat, determining its particular juiciness.
    • Temperature also plays an important role here. The succulence of a tasted tenderloin is much more noticeable than a slice of roast beef served raw.
    • Succulence is determined by the food that causes abundant saliva, produced by chewing, even more after swallowing. All foods cause, even at different levels, juiciness.
    • In most cases, more juiciness is caused in foods poor in water, or less internal juices, which therefore requires greater production of saliva, which is necessary to undo the food and swallow.

 

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