HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager by Max McCalman and David Gibbons includes articles like Serving & Storing Cheese: Guidelines for Home; Organoleptic Profiling: Matching Cheese with Wine; and Tasting Plate: But There Are Swiss Cheeses.

Cookbook

 

Organoleptic Profiling:
Matching Cheese with Wine

by Max McCalman and David Gibbons

Cheese with Wine

 

Organoleptic is defined in Webster's as "affecting or involving an organ, especially a sense organ as of taste, smell, or sight" and "responsive to sensory stimuli." With respect to fine cheeses and wines, the point is that everyone of them creates an overall, composite impression by its combined effects on all the senses.

The organoleptic profile of a cheese or a wine begins and ends with its aromas. We start out by smelling the cheese and then taking a whiff of the wine, creating a preview of what their respective aromatics will offer. (Remember, there are about 10,000 possibilities.) As we've learned, some wines and cheeses have very light aromas, while others have everything from delicious floral or fruity notes to startling barnyardy ones. We're generally looking for a complementary relationship between cheese aromas and their wine counterparts. A couple of examples: a Pinot Noir, with its mouthwatering ripe cherry-like aromas might work well with the meaty, somewhat gamey aroma of a thistle-renneted sheep's milk cheese such as Torta del Casar; the yellow citrus aromatics of a Sauvignon Blanc might find harmony with a classic milky-tart, pleasantly soured mild goat cheese from the Loire Valley.

A pairing's first impression (aka its attack) involves the five basic flavors of the tongue, along with emerging and developing retronasal aromas and sensations of texture. Just as when we taste a cheese alone, the pairing delivers taste and mouth feel by way of its numerous components, texture included. You can preview a cheese's texture by giving it the old Pillsbury Doughboy poke and/ or crumbling or breaking a piece between your thumb and forefinger. To do the same for a wine, slosh it around up to the edge of the glass, then watch how its "legs" drip. The more viscous the wine, the more slowly and unctuously it will slide back down. An interesting and related aspect of mouth feel, by the way, is astringency, which is the drying-type effect certain cheeses and wines may have on the tongue.

The basic goal of organoleptic profiling for pairings is to delineate how the partners' textures play off each other to create an overall mouth feel and complete the full sensory impression. It's fascinating to experience how the aromas of a pairing, along with its flavors and textures, present themselves and develop, as they migrate from the tongue, spread across the palate, and create a full retronasal imprint. You won't have a verdict until you let the two partners inhabit your mouth together for a while, do their partnership dance, and see how they finish together.

 
  • from:
    Mastering Cheese
    Lessons for Connoisseurship from a Maître Fromager
  • by Max McCalman and David Gibbons
  • Clarkson Potter 2010
  • Hardcover, 384 pages; U.S. $40.00
  • ISBN-10: 0307406482
  • ISBN-13: 9780307406484
  • Reprinted by permission.

Buy Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager

 

Mastering Cheese

 

This page created April 2011


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,