food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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50<br />
Chapter 3 Gastronomic Identity<br />
One of the main sources used to promote a <strong>wine</strong> <strong>and</strong> <strong>food</strong> program are the menu <strong>and</strong> <strong>wine</strong> list<br />
themselves. Many successful restaurants have distinctly separate <strong>wine</strong> lists <strong>and</strong> menus. But, others are creating<br />
a closer connection between <strong>wine</strong> <strong>and</strong> <strong>food</strong> by including tasting notes on <strong>wine</strong> lists <strong>and</strong> menus,<br />
integrating the <strong>wine</strong> list with the <strong>food</strong> menu, <strong>and</strong> creating menus with specific <strong>pairing</strong> suggestions. Some<br />
<strong>wine</strong>-by-the-glass programs include daily <strong>wine</strong> recommendations that are sold by the glass to accompany<br />
specific menu items to encourage <strong>wine</strong> with meals. Wine-by-the-glass programs can feature one to 30<br />
<strong>wine</strong>s. To begin a <strong>wine</strong>-by-the-glass program, it is important to begin with a manageable number, probably<br />
no more than 5 or 6 different <strong>wine</strong>s unless you make an initial investment in a preservation system. In<br />
order for a program work without a preservation system, the <strong>wine</strong>s will need to be refrigerated at night<br />
<strong>and</strong> held for no longer than 48 hours. You will get about five five-ounce glasses per bottle. Pricing of <strong>wine</strong>s<br />
by the glass varies <strong>and</strong> is usually based on a targeted beverage cost percentage (usually anywhere from 20–<br />
30 percent). A good rule-of-thumb is to sell a glass of <strong>wine</strong> in this program for what the bottle costs the<br />
operator. You will notice that this method creates a beverage cost of about 20 percent <strong>and</strong> your cost is<br />
covered when you sell your first glass.<br />
While the connection between the creation of a <strong>wine</strong> list <strong>and</strong> the following discussion of gastronomic<br />
identity may not be readily apparent, the culture of the environment a restaurant operates in has a huge<br />
impact on internal business decisions – one example being the organization of a menu <strong>and</strong> <strong>wine</strong> list.<br />
THE ENVIRONMENT<br />
The impact of the external environment has been a prominent area of concern in a<br />
variety of areas related to <strong>wine</strong>, <strong>food</strong>, <strong>and</strong> the restaurant business: <strong>wine</strong> production, <strong>food</strong><br />
production, management, <strong>and</strong> product innovations. 7 As shown in Figure 3.1, prominent<br />
environmental factors in defining gastronomic identity include geography, climate, indigenous<br />
products, <strong>and</strong> the integration of new <strong>wine</strong> or <strong>food</strong> products over time.<br />
While the issue of environment for this discussion primarily relates to the impact on<br />
<strong>wine</strong> components, texture, <strong>and</strong> flavor, related environmental concerns in the <strong>wine</strong> field such<br />
as organic production techniques, pesticide-free farming, sustainability, <strong>and</strong> other ‘‘green’’<br />
techniques merit acknowledgment. A growing number of grape growers <strong>and</strong> <strong>wine</strong>makers are<br />
embracing practices that promote sustainable agriculture <strong>and</strong> healthier <strong>wine</strong> choices. Many<br />
realize the benefits of nonpolluting viticulture practices for both their local soil <strong>and</strong> vineyards<br />
<strong>and</strong> the planet as a whole. Winery owners such as John Williams of Frog’s Leap (Rutherford,<br />
California) <strong>and</strong> Catherine Castling of Domaine de Clovallon (Bédarieux in the Languedoc<br />
region of France) use organic tools <strong>and</strong> techniques to maintain <strong>and</strong> resuscitate vineyard soil. 8<br />
The Niagara Peninsula <strong>wine</strong>ry Stratus created the first building in Canada to achieve Leadership<br />
in Energy <strong>and</strong> Environmental Design (LEED) certification from the Canada Green<br />
Building Council. As of 2006, Stratus was the only <strong>wine</strong>ry worldwide to fully achieve this<br />
designation with its buildings. Additional information on what it means to be LEED certified<br />
can be gathered at the U.S. Green Building Council Web site, www.usgbc.org.<br />
WINE: THE IMPACT OF<br />
GEOGRAPHY AND CLIMATE<br />
Geography <strong>and</strong> climate impact the <strong>wine</strong>s that an area is capable of producing, whether<br />
or not a <strong>wine</strong>making venture will be profitable, <strong>and</strong> whether the product will achieve an