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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number of reasons why these generalizations may hold, including differences in growing<br />
conditions, differences in tradition, <strong>and</strong> taste preferences.<br />
Old World traditions include classical music, refined fashion, stone castles, <strong>and</strong> stately<br />
manor houses. In fine <strong>wine</strong>, there is a ‘‘bottled tradition’’ resulting from generations’ worth<br />
of trial <strong>and</strong> error. The <strong>wine</strong>s produced here are more commonly made under appellations<br />
that control the style of <strong>wine</strong> to a certain extent (permitted grapes, boundaries of growing<br />
area, maximum vineyard yield, minimum alcohol content [minimum ripeness levels]), viticulture<br />
practices (irrigation), <strong>and</strong> vinification (aging requirements). 24 New World grape<br />
growers <strong>and</strong> <strong>wine</strong> producers have a freer rein in decisions on viticulture issues <strong>and</strong> production<br />
techniques, though this is becoming less evident as <strong>wine</strong> industry professionals determine<br />
the best terroir to grow particular grapes of the highest quality <strong>and</strong> focus on <strong>wine</strong> styles that<br />
are particular to a region <strong>and</strong> location. Ontario <strong>wine</strong> producers’ adherence to Vintners Quality<br />
Assurance Ontario (VQA) requirements <strong>and</strong> the institutionalization of Ontario ice <strong>wine</strong><br />
are evidence of how <strong>wine</strong> products become a regional tradition.<br />
As noted earlier, the idea of terroir is uniquely French in<br />
origin. There is no direct translation into English, but Fanet provides<br />
a good definition: ‘‘an umbrella term for a subtle interaction<br />
of natural factors <strong>and</strong> human skills that define the characteristics<br />
of each <strong>wine</strong>-growing area.’’ 25 The concept of terroir is applied to<br />
both <strong>food</strong> <strong>and</strong> <strong>wine</strong> in France. The basic idea was established<br />
through the appellations d’origine contrôlée (AOC) in response to a<br />
portion of the population that was diametrically opposed to st<strong>and</strong>ardized<br />
farming <strong>and</strong> intensive methods of production (a ‘‘homogenization’’<br />
of agricultural production). The system is based on<br />
limiting production to specific areas (terroirs) <strong>and</strong> the regulation<br />
of production techniques used. The rationale for this idea is to<br />
enhance the natural environment through the use of sustainable<br />
farming <strong>and</strong> production methods. This leads to distinct products<br />
with characteristics that cannot be duplicated elsewhere.<br />
In terms of <strong>wine</strong>, the concept of terroir is important in the<br />
Old World tradition of a perceived close connection between the<br />
people <strong>and</strong> the l<strong>and</strong> <strong>and</strong> soil. 26 The final Old World <strong>wine</strong> product<br />
has, in many cases, earthy characteristics. The earthiness in <strong>wine</strong><br />
pairs well with many of the traditional <strong>food</strong> items that have a<br />
substantial amount of earthy (<strong>and</strong> sometimes funky) character,<br />
such as potatoes, truffles, cheeses, mushrooms, <strong>and</strong> the like. The<br />
Old World <strong>wine</strong>s are more likely to be made from grapes grown<br />
in poor, rocky soil (i.e., Bordeaux, Douro [Port], <strong>and</strong> Mosel), <strong>and</strong> many aspects of life in the<br />
Old World regions often seem to revolve around <strong>food</strong>. In many parts of the Old World,<br />
<strong>wine</strong> with <strong>food</strong> is as common as having salt <strong>and</strong> pepper on the table is to us in North<br />
America. The <strong>wine</strong>s in these regions are styled to share the stage <strong>and</strong> complement the <strong>food</strong>.<br />
Traditional <strong>food</strong>s <strong>and</strong> <strong>wine</strong>s that accompany them have, in many cases, developed over many<br />
years of refinement to meet local tastes, utilize local products, <strong>and</strong> create an additional taste<br />
<strong>and</strong> flavor ‘‘layering’’ between the <strong>food</strong> <strong>and</strong> <strong>wine</strong>. Food flavors are, generally, deep <strong>and</strong> rich<br />
but not bold.<br />
The New World concept suggests a more recent perspective based on a fusion of<br />
ethnic <strong>and</strong> cultural influences. North American <strong>and</strong> other New World traditions have a much<br />
different history of music, fashion, <strong>and</strong> architecture. In contrast to European traditions, U.S.<br />
traditions of music, fashion, <strong>and</strong> architecture have brought us rock ‘n’ roll, rhythm <strong>and</strong> blues,<br />
T-shirts <strong>and</strong> caps, <strong>and</strong> imposing skyscrapers in steel <strong>and</strong> glass. New World <strong>wine</strong>s are generally<br />
described as fruit-driven or fruit-forward—bold, lush, opulent fruit rather than subtle<br />
notes of earthiness <strong>and</strong> floral, spicy, or herbaceous flavors. 27<br />
Table 3.2 provides an incorporation of the <strong>wine</strong> climate zone concept, the Old World/<br />
New World descriptions of <strong>wine</strong>, <strong>and</strong> Old World/New World classic <strong>wine</strong> <strong>and</strong> <strong>food</strong> matches<br />
Old World <strong>and</strong> New World 59<br />
In the current global<br />
marketplace, traditional<br />
boundaries between the Old<br />
World <strong>and</strong> New World are<br />
becoming increasingly<br />
blurred.