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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58<br />
Chapter 3 Gastronomic Identity<br />
Champagne by Dom Pérignon <strong>and</strong> others during the seventeenth century. 22 Another example<br />
is the more recent innovation of temperature-controlled stainless-steel tanks for <strong>wine</strong> storage<br />
<strong>and</strong> fermentation. These relatively new tanks minimize the negative impact of oxidation<br />
(contact with air) <strong>and</strong> maintain a constant cool temperature during the fermentation process,<br />
which is particularly important for the production of white <strong>wine</strong>s. 23<br />
Trial <strong>and</strong> error in viticulture <strong>and</strong> <strong>wine</strong>making have left a lasting impression on both<br />
Old World <strong>and</strong> New World products. Europeans had more than eleven hundred years of<br />
<strong>wine</strong>making <strong>experience</strong> prior to settling the New World. Despite stutters over the last three<br />
hundred years, the absence of rules, regulations, <strong>and</strong> traditions has allowed the New World<br />
regions to pioneer new technologies, experiment with different varietals, <strong>and</strong> rebound into<br />
a thriving industry over the past century.<br />
While the Old World methods were used as original models for New World <strong>wine</strong><br />
production, it can be argued that the series of failures <strong>and</strong> renaissances in the New World<br />
provided an opportunity to continuously update viticulture practices, as well as pioneer <strong>and</strong><br />
harness new <strong>wine</strong>making technology. This process of adaptation <strong>and</strong> trial <strong>and</strong> error may be<br />
the most significant factor in developing the forward-thinking New World <strong>wine</strong> industry.<br />
What does all this mean for <strong>wine</strong> <strong>and</strong> <strong>food</strong> <strong>pairing</strong> decisions? First, gastronomic identity<br />
is also determined by the capabilities of those in the region <strong>and</strong> local area. Do local<br />
producers have the capability to produce quality <strong>wine</strong> <strong>and</strong> <strong>food</strong> products? Do they have the<br />
innovative capacity to differentiate themselves (or the region) from the competition? Capabilities<br />
of this sort can be limited to a firm, can be locally based, or may become regional.<br />
Locally based capabilities allow the development of new innovations that ultimately impact<br />
identifiable gastronomic products <strong>and</strong> services.<br />
GASTRONOMIC IDENTITY<br />
From the above discussion, it should be apparent that a variety of factors affect the <strong>wine</strong>,<br />
<strong>food</strong>, <strong>and</strong> gastronomic identity of a region. While this identity is constantly evolving, the<br />
identification of characteristics can provide the knowledgeable observer with tools to estimate<br />
the impact of these factors on general trends in prevailing flavors, textures, <strong>and</strong> component<br />
characteristics. Food trends are derived through a continuous interaction <strong>and</strong> evolution of<br />
fashion, traditions, culture, <strong>and</strong> climate, <strong>and</strong> <strong>wine</strong> trends are derived in a similar fashion.<br />
Gastronomic traditions are created through a fusion of ingredients <strong>and</strong> techniques as a result<br />
of the marrying of diverse cultures, ethnic influences, <strong>and</strong> history. Gastronomic traditions<br />
are restricted through limitations on product availability, know-how, trade, <strong>and</strong> climate. To<br />
tie the idea of gastronomic identity to regional grape growing <strong>and</strong> <strong>wine</strong> production, the<br />
following sections provide a brief overview of the impact of Old World <strong>and</strong> New World<br />
traditions <strong>and</strong> climate zones on classic (<strong>and</strong> not-so-classic) marriages in <strong>wine</strong> <strong>and</strong> <strong>food</strong>.<br />
OLD WORLD AND NEW WORLD<br />
While the cool/moderate/warm climate zone concept forms a continuum of <strong>wine</strong> style<br />
range, the Old World/New World perspective suggests a dichotomy between the two generalized<br />
regions of the <strong>wine</strong> <strong>and</strong> <strong>food</strong> world. The Old World includes the traditional <strong>wine</strong>growing<br />
regions of Europe: France, Italy, Spain, Germany, Greece, Hungary, Austria,<br />
Bulgaria <strong>and</strong> Switzerl<strong>and</strong>. The New World includes the United States, Australia, Argentina,<br />
Canada, Chile, New Zeal<strong>and</strong>, <strong>and</strong> South Africa. As a broad brushstoke, Old World <strong>wine</strong>s<br />
are described as subtler in style, more refined, <strong>and</strong> understated. New World <strong>wine</strong>s are described<br />
as having a bolder style <strong>and</strong> being more intense, lush, <strong>and</strong> opulent. There are a