food-and-wine-pairing-a-sensory-experience-robert-harrington

three of these tools become valuable pieces for continuous training for a successful wine and
food program. The vision behind the Wine and Food Pairing Instrument (Figures 11.2A,
11.2B, and 11.2C) is to allow it to be utilized as a visual profile for each wine on the wine
list and food item on the menu. For example, in addition to the names of wines on a wine
list, a book can be created using completed Figures 11.2A, one for each wine on the wine
list. The profiles on these lists can then be compared with profiles of menu items (Figures
11.2B) to determine groups of wines that are likely to create a good to synergistic match.
An understanding of this process by all of the staff members can assist those in the front of
the house in suggesting wines that will be a great match with the dishes guests have chosen.
It can also empower those in the back of the house to create recipes that are more winefriendly.
In order for the food-and-wine training process to be successful and help reinforce
employee understanding of and appreciation for good and synergistic food-and-wine
matches, it should be continuous and ongoing. One way to achieve this is to get the staff
involved in wine selection. A particular wine should not be chosen for the wine list unless
you and the staff have an understanding of its characteristics. For instance, before deciding
on wine selections for a wine-by-the-glass program, provide price and other criteria to your
supplier and have the supplier furnish a bottle of each candidate for a tasting so you can
make selections with your staff. It is a good idea to do this in a blind tasting format so that
evaluators will not be biased by the label or producer.
Finally, a successful food-and-wine program is based on serving the needs of the guest
and creating a pleasurable experience beyond their expectations. Therefore, a successful
training program will address issues relating to attitude, and will incorporate training strategies
that will move your employees and peers forward. Attitude is an important intangible
element that impacts the relationship with the customer. Attitude is communicated through
our body language, what we say, and our tone of voice. Positive and negative attitudes can
spread like wildfire and can be critical in the success or failure of a food-and-wine program.
Beyond the training ideas discussed above, general training strategies include providing
a continuous message emphasizing the importance of creating pleasurable experiences for
the guest. This message can be communicated by constantly talking about pleasurable experiences
for customers, having it as a topic at meetings, and making a point of searching
out those around us who are providing these experiences and holding them up as exemplars.
To ensure a successful training strategy, all members of the team need to have a strong
knowledge base, training needs to address a variety of intangible elements (service elements,
communication issues, and nonverbal communication issues), and role-playing situations
should be included in training in order to work though potential customer service breakdowns
before they happen.
SUMMARY
We have come a long way in a short period! The
food-and-wine learning process is a fun but never-ending
one—but then again, why would you want it to end? An
understanding of food and wine separately and combined
demands a truly interdisciplinary approach integrating the
arts, science, and the social sciences.
At this point, you may choose to continue to utilize
the methods presented throughout this text (measurement
tools, sensory anchors, and the like), using a blend of the
art and science of sensory analysis. Or you may decide that
Summary 311
you have a good fundamental grounding in the process
and now want to pursue your future wine-and-food pairing
with a strictly artisanal approach. Neither approach is
right or wrong as long as you are able to create pleasure
for yourself and your guests.
The final end-of-chapter exercises will allow you to
use all of your newly developed knowledge and skills,
whether the outcome of these exercises is for a course
grade or as a treat for your friends and family. As always,
what a pleasurable journey it is!