Sensory Analysis: Final Project
Time for the most exciting part of our class: final projects. This is the time in the class where we put all we’ve learned to test. We need to pair a wine to a dish and be able to bring out certain elements in the wine.
Every student was assigned a wine, and then we had to describe the taste, aroma, and texture, and come up with a dish. We all discussed the dishes, and then the big day came!
My wine is an oaked chardonnay (white) that tastes equally sour and bitter, and had vanilla, butter, citrus, smokey, and toasty aromas. It is medium-bodied, so the food should match that intensity (not too heavy and not too light). My goals are to bring down the bitter in the wine slightly, and to enhance the vanilla and butter aromas. I wrote a theory paper on this, which you can read here.
Here is what I came up with: a breaded chicken roulade stuffed with spinach and breadcrumbs, a barley lemon herb risotto and a salad of frisee and shaved fennel with orange segments, candied walnuts, and an orange vinaigrette. And the sauce is a vanilla beurre blanc.
Turned out quite nicely. The vanilla beurre blanc brought out the vanilla and butter aromas in the wine, and the bitter salad and spinach brought down the bitter of the wine, making it less bitter. Plus, the citrus elements in the risotto and salad matched up with the citrus aroma in the wine, and everything tasted really good.
Awesome experience, and awesome class.