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

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on prevailing components, textures, and flavors in wine are discussed. This chapter concludes with a discussion of how the environment and culture of a region impacts flavor profiles and wine production. Flavor profile refers to differences in flavor attributes and the intensity of flavor attributes in food and Figure 3.1 Culture History Ethnic diversity Trial and error Innovations Capabilities Traditions Beliefs Values Aperitif/How Should Menus and Wine Lists be Organized? 47 Gastronomic Identity Flavor Profiles Etiquette Recipes Fusion of ingredients/techniques Classic wine and food marriages Climate zones Old World and New World Styles wine. Preferences for flavor profiles differ from one region to the next. The next chapter continues this discussion but addresses regional food influences, classic wine and food marriages, and traditional and nontraditional styles of wine and food. Environment Geography Climate Macro-, meso-, microclimates Indigenous products Profitable adaptability of new products Gastronomic Identity: The Impact of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food Aperitif How Should Menus and Wine Lists Be Organized? Presentation in a restaurant setting involves a number of elements including the layout and design of the menu and wine list. The physical menu and wine list are some of the most important marketing tools related to a food and beverage operation. When considering the overall menu and wine list, you should evaluate five main components: presentation, pattern, structure, pricing, and other general requirements. Are these considerations related to gastronomic identity? Absolutely! An important consideration in menu organization involves questions of whether or not wine and food is organized by region or more traditional methods of classification. This consideration has implications for differentiating a restaurant’s products, training, and sales potential. In a general sense, menu and wine list presentation considerations include style of font, font size, the size of the physical menu or wine list, the style (formal, casual, traditional, etc.), the color of menu or wine list, layout (number of pages, front & back, tri-fold, etc.), and descriptions (wording, titles, and terminology). The menu and wine list pattern includes decisions about the outline of item categories, location of items, special presentations styles, menu or wine list types (static, cycle, single-use, a la carte, prix fixe), and the degree of choice of items (both the variety and number of items). A menu or wine list’s structure is concerned with decisions regarding the regional appeal of the menu, the variety in price range levels, and meal periods in which the items will be served. Menu and wine list pricing are important considerations
48 Chapter 3 Gastronomic Identity and decisions include the pricing methodology (mark-up method, prime cost, contribution margins, and cost percentages), and pricing psychology issues (odd number, below zero, zero, other than zero). Other general requirements include aesthetic factors (food and wine variations in flavor, texture, color, shape, and methods of preparation), the ability to produce and replicate the type of service needed and price elasticity of items consistently. Ultimately, the final menu and wine list should reflect the needs of both internal (servers, kitchen staff, stewarding, purchasing, and management) and external customers (guests and suppliers). While the design of both the menu and wine list are of equal importance, the wine list design may create additional psychological concerns for the guest. Wine lists can range from an extensive ‘‘book’’ in an expensive leather binding to a one-time use word processed copy, or a verbal rendition of available house wines and wines by the glass. The decision on the type of wine list has important cultural connotations in and of itself. For many guests, the wine list can be very intimidating. How can I select a wine from the myriad of choices? What price should I choose? Will I appear cheap if I select a lower priced bottle or pretentious if I select a higher priced one? What if I mispronounce the name of the wine, winemaker, or village name? Obviously, the restaurateur’s job is to minimize the intimidation issue and create an environment of customer engagement, potential value-added education, and create a sense of curiosity rather than intimidation for the guest. This is not to say that the traditional large wine list is not appropriate in many situations, but it may not be the best vehicle to sell wine in all situations, and knowing your clientele is an important element to consider when deciding the style of wine list to create. There are a number of ways a wine list can be structured. Most are categorized by country of origin, by wine type (whites, reds, sparkling, and fortified), or varietals. While this is not a bad way to structure a wine list, it doesn’t do a great job of providing an immediately identifiable relationship between the wine styles and food styles. A second method of structuring a wine list is to organize the wines by climate zone: cool, moderate, and warm. Within each category, the wines can be organized from the lightest to the most powerful. This can be done either by creating the climate zone categories or arranging the wines in an ascending order from lightest to most powerful within the traditional structure of country or region. This method of categorization is used when creating a progressive wine list. If maintaining a varietal framework, you would start off with a group of Rieslings organized from lightest to fullest, then Sauvignon Blancs, and so on. For wines which do not fall within the neat and traditional wine varietal categories, you may need to create a special category such as worldly wines, unique offerings, international favorites, or some other terminology. Part of the structure has to do with the length of the wine list. How long should it be? Well, that depends on several variables. What are your competitors doing? How much storage space and financial resources are you willing to commit? And, how much variety is sufficient for the menu and clientele? The length factor will be closely tied to decisions regarding wine storage. Will you create an elaborate wine cellar? At its most basic level, this decision is based on whether or not you have proper storage space available. For a storage area to be adequate, it must maintain a constant temperature of 50–55 degrees F (10–13 degrees C), be away from direct sunlight, and free from vibration. A wine cellar also has substantial financial implications as you could have large sums of capital tied up in inventory for many years. Although these considerations are beyond the scope of this text, issues relating to the time-value of money, such as the investment potential of laying down quality wines for several years and the wine cellar investment and maintenance are all important considerations. Most restaurants plan on short-term wine investments with the vast majority of wines sold within 30 to 60 days. For a 100-seat restaurant, a minimum number of wines should be about 60 or so. This number is divided among sparkling, whites, reds, and desserts. Sixty different bottles may seem like a lot, but when it is divided into these basic categories it is a sufficient number of bottles to provide a satisfactory level of taste variety. A second consideration is whether or not to include a wine item or bin number on the wine list. This can be advantageous for several reasons. First, it lessens the chance of confusion about which bottle
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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
Page 15 and 16: xii Preface PEDAGOGICAL FEATURES TH
Page 18 and 19: PART A MASTERING THE ART AND SCIENC
Page 20 and 21: CHAPTER 1 THE WINE AND FOOD PYRAMID
Page 22 and 23: Aperitif/The Italian Wine and Food
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Page 30 and 31: Wine Sensory Pyramid The Wine Senso
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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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C O M P O N E N T S T E X T U R E F
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Flavor Similarity Contrast Score Lo
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STEPS Table 11.2 Wines, Food Items,
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Food Item: Grilled Sirloin Yield: 6
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270 Chapter 12 Wine and Cheese: A N
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282 STEPS Chapter 12 Wine and Chees
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288 Chapter 13 The Grand Finale: De
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304 STEPS Chapter 13 The Grand Fina
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308 Chapter 14 The Customer Experie
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314 Glossary Consistency. Refers to
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316 Glossary percent fat content an
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318 Index Botrytis cinerea 291-292
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320 Index Grassiness 38 213 Graves
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322 Index Spice(s) 190, 192, 194, 1
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