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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60<br />
Chapter 3 Gastronomic Identity<br />
Table 3.2 Climate Zones <strong>and</strong> Old/New World Traditions<br />
Climate Zone Regions 1 to 2 Cool Regions 2 to 3 Moderate Regions 3 to 5 Warm<br />
Old World<br />
examples of<br />
<strong>wine</strong> <strong>and</strong> <strong>food</strong><br />
matches<br />
New World<br />
examples of<br />
<strong>wine</strong> <strong>and</strong> <strong>food</strong><br />
matches<br />
Typical styles<br />
based on<br />
climate zone<br />
Red Burgundy with Boeuf<br />
Bourguignon (Burgundy<br />
region of France)<br />
Sancerre <strong>and</strong> goat cheese<br />
(Sancerre, France)<br />
Alsace Riesling <strong>and</strong><br />
Choucroute (Alsace,<br />
France)<br />
Oregon Pinot Noir <strong>and</strong> wild<br />
salmon (Willamette Valley,<br />
Oregon)<br />
New Zeal<strong>and</strong> Sauvignon<br />
Blanc <strong>and</strong> a fusion of<br />
influences<br />
A cool <strong>and</strong> less sunny<br />
growing season. Lean <strong>and</strong><br />
unripe fruit with apple <strong>and</strong><br />
pear flavors in whites <strong>and</strong><br />
red fruits (cranberries, red<br />
currants, <strong>and</strong> cherries) in<br />
reds.<br />
Wines are usually more<br />
subtle <strong>and</strong> elegant in style.<br />
Red Bordeaux <strong>and</strong> lamb<br />
(Bordeaux region of France)<br />
Beaujolais <strong>and</strong> Salade Lyonnaise<br />
(Lyon, France)<br />
Barolo <strong>and</strong> tagliatelle (Piedmont<br />
region, Italy)<br />
Buttery Chardonnay with<br />
Dungeness crab (California)<br />
Zinf<strong>and</strong>el with grilled anything,<br />
barbecue, or pizza (California)<br />
A temperate <strong>and</strong> moderately<br />
sunny growing season. Ripe <strong>and</strong><br />
juicy fruit styles with citrus,<br />
peach, apricot, nectarine, <strong>and</strong><br />
melon flavors in whites. Reds<br />
have flavors of dark fruits such<br />
as black cherries, black currants,<br />
plums, blueberries, <strong>and</strong><br />
blackberries. Resulting <strong>wine</strong>s are<br />
of a medium intensity.<br />
Nero d’Avola <strong>and</strong> spaghetti<br />
with meat sauce (Sicily, Italy)<br />
Sauvignon Blanc with<br />
chicken breast or chips<br />
served with salsa<br />
Shiraz with grilled pepper<br />
steak (Australia)<br />
Malbec with Beef<br />
Empanadas (Argentina)<br />
A warm <strong>and</strong> very sunny<br />
growing season. Overripe<br />
<strong>and</strong> lush fruits styles in<br />
these bolder <strong>and</strong> more<br />
intense <strong>wine</strong>s. Whites have<br />
fruit flavors of mangos,<br />
pineapples, papayas, guavas,<br />
<strong>and</strong> bananas. Red <strong>wine</strong>s<br />
have overripe <strong>and</strong> sometimes<br />
dried fruit flavors such as<br />
figs, raisins, <strong>and</strong> prunes.<br />
Source: Lower section adapted from Andrea Immer, Great Wine Made Simple: Straight Talk from a Master Sommelier (New York: Broadway Books, 2000).<br />
based on climate zone. Brief descriptions of the growing season, <strong>wine</strong> fruit style, white <strong>and</strong><br />
red <strong>wine</strong> fruit flavors, <strong>and</strong> overall <strong>wine</strong> style are provided along with Old World examples<br />
of <strong>wine</strong> <strong>and</strong> <strong>food</strong> matches <strong>and</strong> New World examples of <strong>wine</strong> <strong>and</strong> <strong>food</strong> matches.<br />
The Old World countries provide many classic marriages in <strong>food</strong> <strong>and</strong> <strong>wine</strong>. These<br />
examples create matches between many of the components, textures, <strong>and</strong> flavors inherent in<br />
the <strong>wine</strong> <strong>and</strong> <strong>food</strong>s. It seems most <strong>wine</strong> books <strong>and</strong> books discussing fine cuisine have a focus<br />
on French traditions of <strong>wine</strong> <strong>and</strong> <strong>food</strong>. Why? Are the French the largest <strong>wine</strong> producers?<br />
No, Italy ranks first among <strong>wine</strong>-producing countries worldwide. 28 Does France produce<br />
the best <strong>wine</strong>? Not necessarily, as many other countries around the globe rival France in<br />
<strong>wine</strong> quality. But the viticultural history of France is still the template used for premium<br />
<strong>wine</strong> production techniques, <strong>and</strong> the formulation of the AOC system was the first of its<br />
kind. Therefore, the focus on French <strong>wine</strong>s in many <strong>wine</strong> books is based on its historical<br />
preeminence <strong>and</strong> foundation of quality control. The same can be said regarding the books<br />
on fine cuisine. French cuisine has a long history of codification of classical sauces, recipes,<br />
<strong>and</strong> professional techniques. The French tradition is also important for classic marriages in<br />
<strong>food</strong> <strong>and</strong> <strong>wine</strong>.<br />
New <strong>and</strong> Old World Confusion An important event more than thirty years<br />
ago opened a crack in this Old World/New World dichotomy. In 1976 British <strong>wine</strong> writer<br />
Steven Spurrier arranged a blind tasting of five Napa Cabernets <strong>and</strong> five Napa Chardonnays<br />
to be pitted against five red Bordeaux from the Mêdoc <strong>and</strong> Graves districts <strong>and</strong> five white<br />
Burgundies from the Côte de Beaune district. A condition of this tasting was that all of the