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

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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!
312 Chapter 14 The Customer Experience: Product, Service, and Training Issues DISCUSSION QUESTIONS 1. How do the concepts of differentiation and competitive advantage apply to a food-and-wine program? 2. What is meant by the idea of a ‘‘unique bundle of activities’’? EXERCISE 14.1 3. What are some key product and service considerations for a food-and-wine program? LOCAL FESTIVALS: THE IMPACT OF FOOD AND WINE (OR OTHER BEVERAGES) Each group will research a local or regional festival and analyze the role of regional cuisine and the gastronomic identity concepts. Describe the region Have the class break out into teams that will design a five-course degustation menu that utilizes food-and-wine pairing knowledge/reasoning for menu item and wine selection. The preliminary criteria are as follows: 1. Prepare five courses, matching menu items with wine selections. 2. Assume a $75 price per person for the degustation menu. 3. Assume a 33 percent desired product cost (food and wine)—no more than $25 total or an average of $5 per course. and the history of the festival. Describe the types of food and drinks produced/ served there. Are there any unique treatments of these products? How is the fes- EXERCISE 14.2 TEAM DEGUSTATION MENU AND FINAL FOOD AND WINE PAIRING NOTES 1. G. Johns and A. M. Saks, Organizational Behaviour, 6th ed. (Toronto: Pearson–Prentice Hall, 2005), 458. 4. Therefore, no wines should be priced at more than $20 per bottle, and the average food cost should not exceed $3 per course (of course, the main course will be higher than a soup or dessert course). 5. Teams should submit the degustation menu outlines. 6. Teams should prepare one course of their menu and describe the following: Why they have selected the particular foods and wines? Do they create a tival marketed? What are the competing festivals? Is the festival successful? Why or why not? synergistic match? What decisions did they make due to the vertical series of food and wine courses? Who are the likely customer groups that would appreciate this menu? How large is this target market? How does this menu differentiate your event (or catering business or restaurant) from your competitors? Your instructor will provide further details for writing an evaluation of the project assignment. 2. M. E. Porter, Competitive Advantage: Creating and Sustaining Superior Performance (New York: Free Press, 1985).
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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66 Chapter 4 Gastronomic Identity I
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PART B THE FOUNDATION: FOOD AND WIN
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at all. Dryness and sweetness for t
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CHAPTER 5 THE IMPACT OF SWEETNESS A
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THE IMPACT OF SWEETNESS LEVELS IN W
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Table 5.1 Wine Sweetness Level Desc
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with a fruit/sweet sauce, choose a
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Table 5.3 Acidity Level Description
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unoaked white is preferred when pai
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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Pacific Northwest Menu 243 Food Ite
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This finished dish is full-bodied,
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While aged cheddar complements just
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Wine and Food Pairing Instrument 24
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C O M P O N E N T S T E X T U R E F
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A Profiling Approach to Match Level
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Food Item:_________________________
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Smoked Corn & Chicken Pasta Penne p
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Components Similarity Contrast Scor
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Page 331 and 332: 314 Glossary Consistency. Refers to
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Page 335 and 336: 318 Index Botrytis cinerea 291-292
Page 337 and 338: 320 Index Grassiness 38 213 Graves
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