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Chapter 3 Gastronomic Identity
DISCUSSION QUESTIONS
1. What are the key elements of the gastronomic identity
concept?
2. What is the impact of climate zones on wine characteristics?
3. What are macroclimates, mesoclimates, and microclimates?
4. Will the reds grown in regions that are very cool or
very warm be of the same quality as those in the more
moderate zones? Why or why not?
To identify some of the subtle differences
between Old World and New World
wines, try some of the comparisons listed
below. The exercises at the end of Chapter
4 incorporate Old and New World
OPTIONAL EXERCISES
comparisons with foods to demonstrate
the impact of these subtle differences on
matching decisions. For the optional
comparisons listed below, focus on iden-
Table 3.3 Old World Versus New World Wine Tasting
Comparisons
A Loire Valley Savennières or Vouvray versus a Chenin Blanc from Washington, California, Ontario or
the Okanagan Valley
A Riesling from Mosel (Germany) or Alsace (France) versus a Riesling from New York State,
Washington, Ontario, Oregon, or California
A Sancerre or Pouilly-Fumé versus a Sauvignon Blanc or Fumé Blanc from New Zealand,
Washington, California, or Canada
A Chablis, Pouilly-Fuissé, or any white from the Burgundy region versus a Chardonnay from
Australia, California, Chile, or Washington
A red Burgundy versus a Pinot Noir from Oregon, Washington, California, or Okanagan Valley
Chianti, Chianti Classico, or Chianti versus a Sangiovese from California, Washington, or Australia
ACôtes du Rhône or CôteRôtie versus a Syrah / Shiraz from Washington, California, Australia, or
South Africa
A red Bordeaux from the ‘‘right bank’’ (the towns of St. Emilion, Pomerol) versus a Merlot from
Washington, California, Chile, Australia, South Africa, or the Okanagan Valley
A red Bordeaux from the ‘‘left bank’’ (the towns of Margaux, St-Julien, St-Estèphe, Pauillac, or the
district of Médoc) versus a Cabernet Sauvignon or Meritage from Washington, California, Chile,
Australia, South Africa, or the Okanagan Valley
5. In terms of whites, which varietals are preferable from
cool, moderate, or warm zones?
6. If desiring higher acidity to create a match with the
food you are serving, which wine styles are a safer bet
for matching purposes?
7. What
World?
regions are considered New World? Old
8. What is the role of appellations?
tifying differences due to climate zones,
fermentation, aging techniques, and
whether the wines have a general sense
of terroir to them.