Hello again whoever is reading this out there. This week we were told to perform a sensory evaluation. For everyone who doesn’t know what that is, it’s when we try something that we have never had before and describe the five sense. We do however go into more detail in taste.
Since I got this assignment I couldn’t really think of a “new” food that I have never tasted before. I didn’t want to pretend that I never had Parmigiano Reggiano so I could have the perfect sensory evaluation. And I didn’t really have the “balls” to go out and try bull’s testicles. I started working at William Sonoma recently and one day while working I found something called Mulling Spice. I read further into it and found out that you could use it not only to make apple cider but also to make Mulled Wine. So I thought I’d give it a shot and make mulled wine for my sensory evaluation. I chose a Ruffino Chianti which is a medium-bodied and fruity profiled wine. I tried it and found it to be sweet and dry. It was a perfect balance in my opinion, and I would suggest that if you are moving from white to red wines try this one first. After tasting the wine I followed the recipe on the back of the mulling spice but adjusted it to suggestions from people who have tried making it already.
Mulled Ruffino Chianti
- 1 bottle of red wine
- 1/3 cup of sugar
- 5 tbsp of mulling spice
While simmering these ingredients you could really smell the fruitiness of the wine coming through. Closer to the end of the simmering process you could really smell the cinnamon, orange rind, allspice and clove. After 20 mins of simmering I was finally able to taste what I had been smelling. The best way to describe it was imagine drinking apple cider and red wine together. Since I chose such a fruity based wine it was just like drinking apple cider. You got the really earthy flavours from the cinnamon, allspice and clove. While you got the fruitness of the wine still there as well as slight hints of orange. I can say that this is an honest balance between the wine and the spice that come together to make something extremely enjoyable in warmer climates. I wonder if it would have a different flavour if served cold…too bad their was none left to try it.
To sum up this sensory evaluation I learned that by combining two things that I enjoy separately you can make something extremely enjoyable. I like wine like any Italian and I really like the spices found in the mulling spice. Who knew that combining the two flavour profiles you would elevate them to make an earthy and fruity blend? I know there are probably people out there that know this basic principle but for someone who loves to cook and is learning new things you start wondering if you could us these spices elsewhere. I already use my palate in trying to identify what is in dishes and figuring out how I can make it at home. What I want to take back from this week is how to perfect my palate in order to become better a determining flavours as well as a flavour profile.