<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">🍽️ Appetizers</strong></h2><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">I will briefly re-share the 'preliminary' information I shared in <a fr-original-style="" href="https://aposto.com/i/food-wine-pairings-s01-e01" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Food&amp;Wine Pairings Season 1 Episode 1</a>, because it forms the basis of food-wine harmony.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">I divide the sensory experiences in pairings into textural and aromatic, and I share them both through complementarities, similarities, and contrasts.&nbsp;</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Textural experience</strong></h3><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Acidity</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Acid is the sourest building block of wine. When you drink lemonade, when greengages pop up in the grocery store, or when you squeeze too much lemon on a salad, you get a sour taste in your mouth, your tongue hits your palate. Then you suddenly start salivating. This is exactly the sensory effect of acidity. The more saliva, the more acidity.</p><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Tannins&nbsp;</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">We can think of tannin as one of the building blocks that make up the skeleton of wine. They are tannic acid, polyphenols found naturally in many foods. It is also found in the seeds, skin and stem of grapes. The sensory experience of the grain is very familiar. Let's imagine a brewed tea. After sipping it, it has a drying effect on the tongue and palate, and the tannin effect in wine is similar to this. It is as if it pulls the gums and dries the tongue and palate.</p><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Alcohol</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">'Is there wine without alcohol?'&nbsp;</em>No, that's grape juice. The alcohol in wine is produced by alcoholic fermentation. If there is a burning sensation in the nasal passages and a slight heat on the palate and throat after swallowing the wine, <em fr-original-style="" style="box-sizing: border-box;">OK!</em> You've probably passed 14% abv, and you're drinking a high alcohol wine. When you sip whisky, your throat warms up a little, of course, it is not such a strong effect, but it is a similar effect.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatic experience&nbsp;</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">To understand the aromatic experience in pairings, we will taste the wine, we will talk about the flavour. <em fr-original-style="" style="box-sizing: border-box;">Is there a fish fresh from the sea on the table? Or a Prosecco in bloom?</em></p>

Veraison

<p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Not everyone likes the same wine, and not everyone may prefer the same pairings. Yes, individual preferences come into play. You might want to drink a light red with a fruity flavor, and you might prefer a dish that brings out the fruit even more. Or I might want to feel the tannins and find my balance with some protein. So palates are different, preferences are different. But through both physical and chemical interactions, we can increase the pleasure factor in food-wine pairings.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">I will divide the sensory experiences in pairings into<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;structural (textural)</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">aromatic,</strong> and share both through <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">complementarity, similarity, and contrast.</strong></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Structural (textural) experience&nbsp;</strong></h2><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">To understand the structural (textural) experience in pairings, let's take a look at the building blocks of wine:<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;acidity, tannin, and alcohol,</strong> with a pinch of sugar. <em fr-original-style="" style="box-sizing: border-box;">The more saliva, the more acidity. The more sugar, the more alcohol.</em> With the effect of these building blocks, changes - even transformations - take place in the palate. The palate becomes fresh, dry, warm, ticklish, and even watery. These are structural changes independent of flavors. Let's briefly look at what they are and then we will set the table!&nbsp;</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Acidity&nbsp;</strong></em></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Acid is the sourest building block of wine. When you drink lemonade, when greengages appear in the grocery store, or when you put too much lemon on a salad, you get a sour taste in your mouth, it hits your tongue and palate. Then you suddenly start salivating. This is exactly the sensory effect of acidity. We experience this effect on the palate with wine as with any food or drink with high acidity. The more saliva, the more acidity.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Tannins&nbsp;</strong></em></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">We can think of tannins as one of the building blocks that make up the skeleton of wine. They are tannic acid; polyphenols found naturally in many foods. They are found in the seeds, skin and stems of the grapes. The sensory experience is very similar to a beverage we consume a lot: tea. Let's imagine a cup of tea. After sipping it, it has a drying effect on the tongue and palate, and the tannin in wine has a similar effect. It's as if it pulls on your gums and dries your tongue and palate.&nbsp;</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Alcohol</strong></em></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">"Is there a wine without alcohol?"</em> No, that's grape juice. The alcohol in wine is produced by <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">alcoholic fermentation.</strong> If there is a burning sensation in your throat and a slight heat on your palate after swallowing the wine, watch out! You're probably over 14% abv; so you're drinking a high alcohol wine. When you sip whiskey, your throat gets slightly warm, not as strong an effect, of course, but you can imagine it as a similar effect.</p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatic experience&nbsp;</strong></h2><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">To understand the aromatic experience in pairings, we will taste the wine, we will talk about its flavor. Is there a Kalecik Karası in the glass with red fruits as if cherries are bursting out of the glass? Or is there a sour salad with too much lemon? We will look at the aroma profile of both the food and the wine.</p>

tannin ile ilgili hikayeler