...Hong Kong has removed all wine duties since February 2008, people pursuit higher standards of wine and food paring. Therefore, this essay is going to select a restaurant “a la carte” menu with not less than 40 dishes and create a suggested wine list to match with the dishes are choose. The selected dishes are including: ed Wine list Champagne Non-vintage Champagne Ayala Brut Nature NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$498.00 Tasting notes: A toasty Champagne, with a woolly texture, firm acidity and flavours of biscuit, smoke, straw and citrus zest. As a good aperitif is highly match with appetizer, especially with the dishes are made by poultry and fish. Therefore, this champagne can pair with ‘Chicken broth infuse, crab meat ball, king crab and radish’ Champagne Palmer & Co Brut Reserve NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$375.00 Tasting Note: The aromas are clear and rich with hints of pear, apples, apricot, subtle notes of honey, fresh coffee, grilled hazelnuts, dried currants and buttery notes. The fruity champagne with notes acidity can be good pair with sea food, like the dish ‘Maine lobster, green asparagus with mimosa seasoning and baby spinach’. It can enhance the flavour of lobster. Vintage Champagne Gosset Extra Brut Celebris 1998 Champagne, France Chardonnay, Pinot Noir HK$1580.00 Tasting note: The 1998 Extra Brut Vintage Celebris...
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...It is my pleasure to join my group members to make a four course meal with appropriate wine selections. I enjoy the group project very much because we have a very comfortable dining place and kitchen, very friendly group members and also great food and wine pairing. It is an interesting experience to cook a meal with classmates since I am a person who is passionate with cooking and wine tasting. After all, I also learn a lot about wine since one of the group members work at a fancy restaurant bar. First of all, we have an appetizer named BLT golden. It is made of fresh cherry tomatoes, crispy bacon, mayo and arugula. It is my first time tasting cherry tomatoes. It has a very unique flavor. Cherry tomatoes are a bit sour with sweet and fresh tasting. The juice was burst out all over the place when I take a first bite of it. The saltiness of the bacon was just right and that balance with the taste of sweet and sour cherry tomatoes. The Riesling was selected to pair the fruity appetizer. This wine is one of the best wines for most ladies. For me, I think the Riesling that we have is a bit sweeter than the normal wines out there which is a good thing. Ladies in our group like it very much since it does not have strong smells and taste of alcohol. The Riesling goes well with the appetizer because it brings out the freshness of the tomatoes and contrasted the crispy bacon. It warms up my stomach and added acidity to my mouth and I am ready for the starter. ...
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...French Wines and Their Food Pairings The French are famous throughout the culinary world as well as the wine world. Some of the best foods and wines come from France. They have many vineyards such as the ones in Burgundy, Bordeaux, Loire Valley, Rhone, and Alsace. Each one follows a standard law known as the AOC which have specific rules of what type of grape can be grown in each region and how the grapes are to be grown, when the grapes are to be harvested, and what wines are to be made out of them. This insures the best quality of wine from all the vineyards. These wines mixed with the food of the area can make an excellent pairing for a great menu. In French cuisine, appetizer is served first such as Escargots à la Bourguignonne. Escargots à la Bourguignonne is a rich flavored dish of snails stuffed with minced shallots and garlic, baked and served with a fresh lemon beurre blanc sauce. This appetizer is very hearty which would go well with an earthy wine with a medium acidity to help reduce the heartiness of the snails without taking away all the richness of the dish. A great wine to pair with this dish is the 2006 Henri Clerc Bourgogne which is a red burgundy wine. This wine has a hint of berry, rose, and earthy flavor with a short clean finish which would make this a good match for the Escargots à la Bourguignonne. This wine is made with AOC approved Pinot Noir from the Bourgogne vineyard in France. The next course of French cuisine is the soup which is a simple...
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...ancient times, wine was continuously referred to and recognized throughout prehistoric civilizations and cultures such as: the Mesopotamian, Minoan, Greek, and Etruscan cultures (The Rich History of Italian Wine, 2012). During the evolution of wine (between 4000 and 3000 B.C.), Romans contributed greatly to the art of viniculture in Italy. Since ancient times, wine has been a significant aspect of Italian culture and was consumed regularly (The Rich History of Italian Wine, 2012). Today, Italy is portrayed through old world and new world wine production and styles, as the region of Italy has continuously been recognized internationally as a major wine-production area. Within this literature, assorted food elements along with red and white wine varietals from the major wine-producing regions of Italy will be paired and discussed. The forty wines chosen will represent an assortment of styles and will be explored through detailed descriptions of wine characteristics, styles as well as through the explanations behind the eight chosen food and wine pairings. In addition, this literature will examine the costing of wine portions, a brief history of the four regions that will be discussed and finally our conclusion of Italian viticulture based on the information discovered throughout the research conducted. History of the Regions Veneto The region of Veneto is located at the north-eastern tip of Italy and is highly recognized for the utmost quality and quantity of wine in all of Italy...
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...HB 490 Introduction to Wine Lesson 1: Wine and Health, Wine in History, Wine and Culture, and Serving Alcohol Safely In Vino Sanitas? Wine (and other alcohols) and Health The French Paradox 60 Minutes segment in 1991 Mounting epidemiological evidence that moderate consumption of alcohol is associated with Reduced risk of death Particularly by coronary disease Red Wine was apparently most beneficial The “J” shaped curve 1 Societal Attitudes The French Paradox report came in the midst of a resurgent prohibitionist sentiment This sentiment has not disappeared, but is somewhat less prevalent or obvious today Societal Attitudes To drink or Not to drink? Some believe the healthiest choice is NOT to consume alcohol, while others tout the purported health benefits of alcohol consumption Others, yet, acknowledge the apparent health benefits of moderate alcohol consumption, but hesitate to discuss them as they fear this may lead some may become alcohol dependent to start consuming alcohol Societal Attitudes Much (dis)information on the issue of alcohol and health! You must consider the data critically Interpretations may vary Research is never fully conclusive Scientist not always “value free” Some agencies/authorities have “agendas” 2 Agenda? Visit the websites of these organizations and see if you can establish if they have an agenda relative to wine and health Epidemiology Epidemiology...
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...Kudl Kudler Wines Product Launch Plan MKT 571 Kudler Wines Product Launch Plan Developing strategies in relation to any application of marketing suggest a marketer’s ability to comprehend and align business practices with the need of the consumer and business simultaneously. Strategies present challenges whether domestic or international markets are the emphasis. The ability to set customary prices, have market presence, encouraging advertisements and publicity, understand the competition, develop accurate communication, a complete SWOT analysis including domestic and international markets, and customizing the target market, present boundless opportunity that consumers appreciate and market recognition. At each stage of strategy implementation, the prospect for marketers to research and comprehend the select target markets yields a profit scenario. As Kudler Fine Foods establishes the company’s presence in Italy, the home market and France, signifying the secondary market, it is essential to create strategies concerning logistics from a business perspective rather than an industry adapted or suggested alternative. It is imperative that Kudler Fine Foods marketing agents such as intermediaries are advised of the product and able to communicate successfully in each demographic. Kudler Fine Foods use of intermediaries suggests that entering international markets allows “superior efficiency in making goods widely available and accessible to target markets”...
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...I. Summary Mondavi Wineries intends to grow the company’s wine market share organically, without benefit of established wine acquisitions or joint ventures. An analysis of the industry and competition should help establish future strategic course. II.a. Barriers to Entry The industry contains excessive barriers to enter the wine production market. First, the wine industry requires quite an extensive amount of financial resources. In New World and European markets, costs of premium wine land range from $100,000 to $250,000 per acre in addition to development and maintenance of a vineyard. Premium grapes are also costly, and the wines have a maturation phase that must be passed before a rival firm can enter. In addition, the wine-making process became technologically dependant, utilizing new technology to combat weather conditions, pest control, and wine processing. A winery is not simplistic to start, because it is capital intensive, and market entry can take many years due to initial production time for vineyards and wine. A good knowledge base is also required in order to make wine and understand the complexities of the industry. II.b. Supplier Power Wine industry supplies consist of bottles, packaging, corks, machinery and equipment, land treatment and grapes. Prices for these raw materials are relatively stable and are set as a result of considerable competition. This situation obviously creates less bargaining power for suppliers. The move to backward...
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...Griffith University 2213HSL Food & Wine Tourism Project Case Study: “Mitchelton Wines of the Nagambie Lakes” By: Jessica Chandra and Melissa Chandra Course Convenor: Russell Cox Tutor: Kelly Cassidy Tutorial: Wednesday, 11:00am to 12:00 pm EXECUTIVE SUMMARY Australia is growing to be one of the major wine producers in the global market. This is attributed to the following reasons: government support, international recognition and export demands, increasing domestic awareness and consumption of wine, development of local wine zones, regions and sub-regions and industry collaboration (Anderson, 2001; Beeston, 2002; Marsh and Shaw, 2000). Australia has become part of the ‘new world’ wine producers along with the United States, New Zealand, Chile and Argentina (Chang, Campbell and Sniekers, 2007). Looking closely into one of Australia’s region in Central Victoria, Nagambie is a small town, home to some of Victoria’s finest and historic wineries. With its increasing popularity as a tourist destination as well as quality vineyards, Nagambie has triggered government initiatives for the region’s development. The Mitchelton Wines, located in Nagambie along the beautiful Goulburn River. It is one of the leading wineries in Nagambie and is considered to be one of the most contemporary and yet historic wineries in Australia. However, since Nagambie is a small town and there are strong competition from more popular wine regions in Victoria, such as...
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...The Indian food and beverage industry (not including alcoholic beverages) was valued at approximately $200 billion in the year 2007, according to a FICCI-Technopak study, and is expected to grow to $300 billion by 2015. Of course, not all of this produce goes in for processing, and the food processing industry is therefore estimated at a smaller $70 billion. Beverages, primarily packaged tea and coffee, milk-based packaged drinks, carbonated drinks and fruit-based drinks account for a small proportion of the industry, a little more than $6 billion. The food and beverage industry is considered a priority sector by the government, since it has potential for generating employment in both urban and rural areas. According to the India Brand Equity Foundation (IBEF), the industry already employs over 1.6 million workers directly, besides its impact on other sectors such as agriculture, logistics and retailing. The food and beverage industry covers many sectors, and the Ministry of Food Processing has broadly divided into the following areas: Dairy processing, Fruits & Vegetable processing, Grain processing, Fish, meat & poultry processing and lastly, Packaged goods such as beverages, snacks, bakery products, convenience/ready-to-cook foods. Currently, many units in the food processing industry work in the unorganised sector, but the share of organised industry is expected to grow, gradually. The packaged food, industry is expected to be a significant contributor to this growth...
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...“Wine has been with us since the beginning of civilization. It is the temperate, civilized, sacred and romantic mealtime beverage”- Robert Mondavi 6000 B.C- is the time when, Mesopotamians first began to produce Wine. Since then Wine is playing an important role as enjoyable, romantic and authentic beverage for the people of all the classes. As the centuries passed, Europeans introduced their Wine making techniques to the rest of the world including America, Australia and South Africa. 1966- To become the first winery in California to produce premium Wine brands that would compete with the other premium wine brands of the world, Robert Mondavi founded the RMC Winery. With the clear strategy of gaining high reputation in premium wine segment, RMC at very inception align its business plan with its competitive strategy. As to produce limited quantity of super to ultra premium wines using high quality grapes, this helps them to build diversified brand portfolio particularly in price points and niches premium Wine market. Again as a part of their competitive strategy RMC lead the Wine industry in several process innovation and operational improvements including gentle grape handling, cold fermentation, stainless steel fermentation tanks and Oak barrel aging. In 1972 Los Angeles Times recognized RMC’s Cabernet Sauvignon as the best Wine produced in California. At marketing front to stimulate demand, RMC took some notable steps like Tours of Winery, Training sessions at fine restaurants...
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...HTM421 Essay#2 2011/10/31 Wine culture at table in China Wine culture play an important role in daily life, and its special function is so unique that nothing can take the place of it. Chinese wine culture enjoys a high reputation in the world. In this paper I want to do some research on the types of wine, the utensils of drinking, the ways people drink, the reasons why people drink wine and the function of wine culture at table in China. As a matter of fact, the term of wine culture was first put forward by Guangyuan Yu, a renowned economist professor in China (Li D, Hui Y, 2005). Wine culture was gradually formed after wine appeared, but nobody defined it clearly and completely for a long time. Until 1944, Jiacheng Xiao said that wine culture was the integration of material, technical, spiritual, custom, psychological and behavior phenomena which generated around the center – wine (Li D, Hui Y, 2005). The wine culture at table has two sides of contents. On the one hand, it involves the content that is about the production of wine; on the other hand, it consists of the content that is about drinking wine. The types of wine in China China is located the east of Asia, which has extensive plain, fertile soil and warm climate, so it is fit for developing agriculture. Long time ago, people began developing agriculture. They planted some crops in their fertile soil of the land every year, and the crops such as grain, rice, wheat, sorghum, millet, barley etc...
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...STRATEGIC DILEMMAS OF A SMALL MARKET PLAYER: THE CANADIAN WINE INDUSTRY Judith J. Madill Eric Sprott School of Business, Carleton University 1125 Colonel By Drive, Ottawa, ON, Canada, K1S 5B6 +1 (613) 520-2600 Ext. 8014 Fax: +1 (613) 520-4427 e-mail: Judith_Madill@carleton.ca Allan L. Riding Eric Sprott School of Business, Carleton University 1125 Colonel By Drive, Ottawa, ON, Canada, K1S 5B6 +1 (613) 520-2394 Fax: +1 (613) 520-2363 e-mail: al_riding@carleton.ca George H. Haines, Jr. Eric Sprott School of Business, Carleton University 1125 Colonel By Drive, Ottawa, ON, Canada, K1S 5B6 +1 (613) 520-2600 Ext. 7487 Fax: +1 (613) 520-4427 e-mail: george_haines@carleton.ca Abstract This paper undertakes an analysis of the strategic situation of the Canadian wine industry. A very small player by world standards, Canadian wineries face intense and intensifying competition within the domestic market. The demand side of this market is dominated by a small number of large provincial monopoly retailers. The supply side comprises five substantial firms that account for ninety percent of total wine production and a large number of very small wineries. The Canadian competitive environment is characterized by strong historical reputations of (and consumer preferences for) Old World wines, economies of scale and technology associated with New World wines, (at best) stable per capita wine consumption patterns, rapid increases in both the number of domestic wineries and land under viticulture...
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...This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae Bread fermentation During the fermentation process of bread, sugar is converted into alcohol and carbon dioxide. The carbon dioxide will form bubbles, which will be trapped by the gluten of the wheat causing the bread to rise. Because the bread fermentation takes a short period, only small amounts of alcohol are formed, most of which will evaporate during the bread baking process. Therefore, you won't get drunk by eating bread! Wine fermentation Saccharomyces is responsible for the alcohol fermentation of wines. Grape juice contains naturally high levels of sugars. These sugars are converted into alcohol and carbon dioxide. Natural fermentation can yield wines with an alcohol up to 16 percent. Lactic Acid Fermentaton Lactic acid fermentation is caused by some fungi and bacteria. Lactic acid fermentation is used throughout the world to produce speciality foods. The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir. Lactic acid fermentation also gives...
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...chose 70% dark chocolate and Dow's Fine Ruby Port. Fine Ruby Port wine is a stainless steel aged fortified wine from Portugal that is usually on the sweeter side of wines due to the halting of fermentation. The early interruption of this process ends up leaving a large amount of residual sugar in the final product. Because of this, many people pair it with desserts and cheeses. The chocolate that I choose, while being a relatively high percentage, is still not very bitter. This helps to keep from boosting the tannin of the wine too much. The wine itself is not overwhelmingly tannic, and seems to be milder in that case. This is especially true relative to other red wines that we tasted while in class. While reviewing the guidelines...
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...Markets & Regulations Wine Industry in Maharashtra: An Analysis Sudipto Mitra Two of the countryʹs biggest grape-producing districts, Nasik and Sangli, are in Maharashtra; 20,000 hectares of vineyards here grow more than one lac tons of grapes a year. As much as 99 per cent of the grapes is used for making honey, crushes and jams, or consumed fresh or dry. The rest is used for making wine. Thus the opportunity in this sector is immense and given proper help and guidance this sector can be of great help for employment as well as for earnings. General rules for bar owners as framed and maintained by the local municipal corporation (as per schedule “e” or “fl3”for grant of licenses) are: • Silver plating of the utensils to be used in the bars compulsory. • Fire license to be procured before starting off with the operations. • Glass tumblers a must for all bars for serving wines etc. • Pest control to be done regularly. • The minimum size to be operational is 450 sq. feet. • Tiles compulsory for the floor. • Clean uniforms for the waiters in the bars. • Separate place for washing utensils. • Kitchen to be a minimum distance from the actual serving place. • Twice painting of the walls of the bars every year. • Restaurant/ bar to be cleaned twice per day. Before actually applying for the license, one is required to operate the bar /restaurant for six months. After applying for the license one is required to pay the fees which may vary between one and half lacs to two lacs...
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