...through the 1990's. It can be made sparkling or still. Food pairings: a good choice for fish (even salmon) and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (Bourgogne, France), where it originated. Chardonnay is versatile and is grown with success in most viticultural areas under a variety of climatic conditions. Yet it only amounts to 2 percent of the world vine areas. Total chardonnay vines cover more than 160,000 hectares (400,000 acres). The biggest states were in 2005: U.S.A.,France,Australia,Italy,Moldavia Typical taste of the different types of chardonnay: voluptuous.Chardonnay wines are often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 20 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different. Sauvignon blanc (So-veen-yawn Blah) Food pairings: a versatile food wine for seafood, poultry, and salads. Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Typical taste in varietal wine: sauvignon blanc normally shows a herbal character...
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...Marieshka Barton Wines of Spain Prof. Newton June 15, 2015 Spanish Wine Marketing and Sales Sonoma State University’s Wines of Spain 2015 summer class introduced students to Northern Spain’s prestigious Penedès, Priorat, and Rioja wine regions. Production and marketing professionals from eight wineries hosted our student group and provided facility tours and insights on production, marketing, and exporting. This paper focuses on Northern Spain’s wine industry’s legal regulations, tourism, stewardship, communications, and exports through the lens of wine business marketing. The paper concludes with marketing recommendations relevant to new world (USA, Canada, and Australia) markets. History First, a brief introduction to Spain’s wine history is provided to differentiate Spain from its global competitors and set the context for further analysis. As an “old world” wine culture, Spain has a rich wine history beginning with Phoenician tribes and industrious Romans. Unfortunately, Spain’s nascent wine industry was disrupted due to Islamic rule followed by civil and global wars. In the late 1800’s, French winemakers revolutionized Spain’s weak wine industry. France’s Phylloxera tragedy brought an exodus of French winemakers over the Pyrenees seeking work. By the time Phylloxera reached Spain, viticulturists where already grafting native vines onto American...
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...“Modern Canadian, with a global accent.” He features food from local producers and farmers’ markets, and partners with companies such as Sysco, all in an effort to provide patrons with an “experience they will find nowhere else.” This means serving “the very best” of all sorts of foodstuffs and borrowing from other cultures to create a “one of a kind” eating adventure. The menu changes regularly, not just seasonally—whenever Jon has a new inspiration— with the process taking about three days from conception to table. Moreover, there are feature dishes every day. Jon is a French-trained chef, who uses French techniques combined with “whatever catches his eye.” It usually results in meals of “rustic elegance.” Chef Jon went to culinary school in Toronto, and has a variety of experience over the past 14 years, including over six years of running kitchens. He, Sous-chef Jennifer Girling, and their team produce everything possible...
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...CANADIAN INGREDIENTS CANADIAN WINE CANADIAN VIEW · DINNER · steak and seafood à la carte CANADIAN ARTISAN PINE MEADOW FARM’S BEEF: CANADIAN AAA RIB EYE Aged 45 days 16oz $80 CANADIAN AAA NEW YORK CUT STRIPLOIN STEAK Aged 45 days 10oz $55 CANADIAN AAA BEEF TENDERLOIN Aged 45 days 8oz $60 12oz $75 Add seared Foie Gras $20 supplement TOURNEDOS ROSSINI Grilled 8oz Canadian AAA Beef Tenderloin topped with Seared Foie Gras, King Oyster mushrooms, chateau potatoes, French beans, truffle madeira jus $80 STEAK AND LOBSTER TAIL GRILLED 8OZ CANADIAN AAA PINE MEADOW FARM’S BEEF TENDERLOIN AND AN 8OZ SPINY LOBSTER TAIL Asparagus, baked potato, garlic beurre blanc and a Cabernet jus $95 ONTARIO LAMB GRILLED ONTARIO LAMB RACK CHOPS Rosemary jus $75/LB POACHED 1½ LB ATLANTIC LOBSTER Asparagus, fingerling potatoes, grilled lemon and tarragon beurre blanc $85 side dishes $9 (We recommend two side orders for each entrée) BAKED POTATO WITH SOUR CREAM AND CHIVE BUTTER SAUTÉED FORAGED MUSHROOMS WITH THYME YUKON GOLD FRITES WITH TRUFFLE AÏOLI FRENCH BEANS AMANDINE SWEET POTATO FRIES WITH LEMON AÏOLI RAPINI WITH PARMESAN CHEESE SWEET POTATO MASH YUKON GOLD MASHED POTATO ROASTED ROOT VEGETABLES To receive complimentary elevation a main course must be purchased per person | Prices do not include taxes or gratuities Please advise server of any food allergies Menu en français disponible prix fixe 2 courses $65 3 courses $79 Suggested wine pairing prices are for a 6-ounce glass; 9-ounce glasses...
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...day and are able to reach higher levels of ripeness during the growing season. | Soil Composition | Stony, chalky soils predominate through the vineyards towards Salquenen. Salquenen soil is rich in lime and magnesium. In this region the vineyards have a light, well-aerated soil, poor in clay. This warms up rapidly in sunshine but does not retain water very well. | Type of wine | Red, dry, still | Character of wine | Intense ruby colour. Intensive aroma of wild berries, eucalyptus and red cherries The palate exhibits earthy aromas with a full-bodied structure combining supple and silky tannins. This wine is soft and fruity. The grapes are picked in November by hand.Humagne Rouge wines have great aging potential and can keep for 4 to 6 years. | Food harmony 2 dishes | Roast Haunch Of Venison Without Bone And Pepper Sauce Full bodied wine is perfectly match to venison, the texture of the meet and the sauce flavour matches with the wine’s palate and will create a smooth characteristic in the mouth. Rabbit fricassee with carrots The strong flavour of this meat will be perfectly reflected by this wine, because of its intensity and aroma. Carrots work well...
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...of the wine will be sold out of the tasting room, but as production increases we will utilize other distribution channels (high-end restaurants and wine shops) to reach customers. The key to the winery's success will be its high quality vinifera wine. Research shows that consumers are drinking more expensive and higher quality wines, and the proposed winery will capitalize on these consumption trends. Few wineries in Miami focus exclusively on vinifera varietals, and doing so will differentiate us from local competitors. The following table summarizes the amount of money needed each year to establish the proposed small, premium winery. The money will be used to construct the winery and tasting room, purchase the necessary winemaking equipment, and cover the annual operating expenses. Year | Year Amount of money needed | Year 0 | $ 690,042 | Year 1 | $ 630,150 | Year 2 | $267,818 | Year 3 | $154,257 | Year 4 | $1,545 | Total over four years $ 1,734,812 Company Description I am entering the wine business because of my love of wine, winemaking, and the Winemaker lifestyle. I have visited a few winery places and the environment and service it’s outstanding. I need to carry out my dream of owning and operating my own small premium winery. The proposed winery will be located in downtown Miami. There are a number of successful wineries in the Miami metropolitan area, but, the majority of these Wineries focus on making wines from native varieties and French-American...
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...Exporting Oregon Wines to SE Asia With the increasing popularity of Oregon wines, especially its Pinot Noir, state wineries are looking abroad to new markets to expand their reach and increase sales. One of those new emerging markets is Southeast Asia, which consists of Vietnam, Thailand, Singapore, the Philippines, Indonesia, and Malaysia. For the purpose of this paper I have left out Laos, Burma, and Cambodia because of import restrictions and poor demand for imported wines. In 2010, Oregon saw an increase in the number of wine cases exported to 59,537 from 35,664 in 2009. As the fourth largest wine producing state, Oregon is still far behind California, the largest US exporter of wines at 90%. Still the emergence of New World wines, like those in Oregon, continues to increase around the world, and SE Asia is a new and expanding market that has taken a liking to these wines, especially among the affluent. Based on research, this paper will break down by country the perceptions, sociocultural acceptance, competition, taxation and restrictions, distribution channels, and marketing strategies that could be used to introduce Oregon wines. Vietnam In Vietnam, wine is beginning to make inroads with the local peoples in a country where beer and spirits have been the mainstay since the Vietnam War. It saw an increase in US wine imports of 234% between 2010 and 2011 accounting for over $18 million in sales. Most of the wine consumed in the country is by foreigners...
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...Winter 2016 Bakery-Cafe Menu BREAKFAST SANDWICHES We are Panera Bread And we believe that good food, food you can feel good about, can bring out the best in all of us. Food served in a warm, welcoming environment, by people who care. To us, that’s good eating and that’s why we’re here. Allergen Statement Many of our products contain or may come into contact with common allergens, including wheat, peanuts, soy, tree nuts, milk, eggs, fish and shellfish. Before placing your order, please inform your server if a person in your party has a food allergy so that a manager can, at your request, provide you a list of ingredients in your order. WHAT WE’RE CELEBRATING Steak & Egg Egg, Vermont white cheddar and seared steak on our Everything Bagel. Sausage, Egg & Cheese Egg, Vermont white cheddar and all-natural sausage on Ciabatta. Mediterranean Egg White Egg whites, Vermont white cheddar, tomato sofrito, fresh spinach and basil pesto on Ciabatta. Bacon, Egg & Cheese Egg, Vermont white cheddar and applewood-smoked bacon on Ciabatta. Asiago Bacon, Egg & Cheese Egg, Vermont white cheddar and applewood-smoked bacon on our Asiago Cheese Bagel. Power Almond Quinoa Oatmeal Organic, steel cut oats topped with organic quinoa, sliced toasted almonds, ground cinnamon and honey. Honey Almond Greek Yogurt Parfait New Greek yogurt with toasted almonds and honey. Strawberry Granola Parfait Stonyfield Farm® low-fat, organic vanilla yogurt and maple butter pecan granola with whole grain oats and fresh...
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...Venture 10-11 2.2 Acquisition 12-13 RECOMMENDATIONS …………………………………………………………... 14 REFERENCES …………………………………………………………..……….. 15-17 WORD COUNT Part 1: 2310 Part 2: 939 Total: 3249 WORD COUNT Part 1: 2310 Part 2: 939 Total: 3249 INTRODUCTION Peru is a dynamic, fast-growing South American economy poised for success in international markets. Some of Peru’s flagship export products are coffee and asparagus, but in recent years, it is an emerging producer of New World wines. Peru’s wine market supply is around 45 million litres, an increase of almost 10 million litres from five years ago (USDA, 2014). Peruvian climate is ideal for cultivation of grapes with strong character, where majority of its vineyards are concentrated on the Central coast. The wine industry is Peru has promising prospects for a foreign business investment, due to growing domestic consumption and global demand for high-quality and affordable wines. ………... PORTER’S NATIONAL DIAMOND ANALYSIS ………... 1.1 Factor Conditions 1.1.1 Physical Resources Andean soils are relatively young and are subject to erosion by water and winds because of the land gradient. The soil composition is loose sandy loam with high salinity (FAO, 2006). The coastal region of Peru is desert, intersected by valleys flowing from the Andes down to the sea. Peru has a per capita availability of 68,321m3 from 159...
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...GROWTH AND POPULARITY OF INDIAN WINES NIGYASHA SHRIVASTAVA 103454 LIST OF TABLES Page no. Table 4.1: Knowledge about wine producers Table 4.2: Known wine producers Table 4.3: Pay and drink wine. Table 4.4: New world wines to the old world wines in inventory. Table 4.5: Consumer’s preference Table 4.6: Favorable or unfavorable government policies for growth of Indian wines LIST OF FIGURES Page no. Figure 1.1: Geographical classification of wine producing areas in India Figure 1.2: Wine industry segmentation Figure 1.3: Consumption of alcohol in India Figure 1.4: Company Reports for imported and domestic wines Figure 4.1: Knowledge about Indian wine producers Figure 4.2: Choice between old world wine & new world wine. Figure 4.3: Value for money Figure 4.4: Ratio of inventory Figure 4.4 (a): Stand-alone restaurants Figure 4.4 (b): Bars Figure 4.4 (c): Hotel outlets Figure 4.5: Growth position Figure 4.6: Awareness of Indian brands CONTENTS ...
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...O to Travel Denmark! “There are more things in Heaven and Earth, Horatio Than are dreamt in your philosophy” - Hamlet, Prince of Denmark If you are a Shakespeare enthusiast and great lover of travel, Denmark is your destination! These famous words from Hamlet prove that there is an undiscovered country that everyone must travel in Northern Europe, not yet “dreamt in your philosophy”. You must travel to Denmark! If you’ve ever heard the Prince of Denmark say these famous words, you know it’s true. In the play, Denmark is a mysterious and lively country, wrapped in a cloak of shadows and adventure, and in real life you discover when you travel to the “Kingdom of Denmark” as it is called by its people, it is much more than that. It’s the hub of Northern European travel. Denmark is the smallest Scandinavian country, with a modest 4.5 million people, but it’s so packed with history and intrigue that I’m convinced that everyone must travel to Denmark once in their life to experience a locale of unparalleled richness, and all the things you would desire travel to take you between “Heaven and Earth”. The best way to travel to Denmark, the nation of Hans Christian Anderson, splendid modernist and gothic architecture and Scandinavian delights, is to fly straight to Copenhagen or Kobenhavn as it’s spelled in Denmark, and become immediately astounded! The warm, mild June air will dance across your face, and the sun will shine bright. It’s the largest and most cosmopolitan...
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...change in the weather (which is often joy's immediate cause). No, what rankles me is the stylization of this private condition into a bullying social ritual. The French, who have elevated the picnic to their highest civilized rite, are probably most responsible for promoting this smugly upbeat, flaunting style. It took the French genius for formalizing the informal to bring sticky sacramental sanctity to the baguette, wine and cheese. A pure image of sleeveless joie de vivre Sundays can also be found in Renoir's paintings. Weekend satyrs dance and wink; leisure takes on a bohemian stripe. A decent writer, Henry Miller, caught the French malady and ran back to tell us of pissoirs in the Paris streets (why this should have impressed him so, I've never figured out). But if you want a double dose of joie de vivre, you need to consult a later, hence more stylized version of the French myth of pagan happiness: those Family of Man photographs of endlessly kissing lovers, snapped by Doisneau and Boubat, not to mention Cartier-Bresson's icon of the proud tyke carrying bottles of wine. If CartierBresson and his disciples are excellent photographers for all that, it is in spite of their rubbing our noses in a tediously programmatic "affirmation of life." Though it is traditionally the province of the French, the whole Mediterranean is a hotbed of professional joie de vivrism, which they have gotten down to a routine like a crack son et lumière display. The Italians export...
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...DEPARTMENT OF MARKETING STUDIES AND INTERNATIONAL MARKETING University of Chittagong An assignment of MARKETING RESEARCH Course no: 402 Submitted To: Mr.Sagib Kumar Ghosh Assistant professor Department of Marketing Studies and International Marketing University of Chittagong Date of Submission: 08/03/2015 Submitted by Member’s Name | ID | Farah Salsabil Faria | 10304069 | Md. Mehedi Hasan | 10304100 | Md. Saiful Islam | 10304065 | Sanjida Akter | 10304038 | Rifat Fouzia Rifa | 10304093 | S.M Zia Uddin | 10304017 | Md. Saidur Islam | 10304111 | Md. Ariful Islam | 10304043 | Md. Munsurul Islam | 10304054 | Ruma Chukraborty | 10304027 | Mukta bhattacharjee | 10304086 | Israt Jahan Lipy | 10304101 | Sharmin Akter | 10304116 | Syed Mahamodul Hasan | 10304050 | Acknowledgment With great pleasure we are now in the position to present our assignment. First of all we would like to thank Almighty ALLAH for giving us the strength, spirit & enthusiasm to accomplish this assignment. We express our heartfelt gratitude & thanks to our honorable course instructor Mr. sagib kumar ghosh for inspiring & assigning us with such an interesting as well as educative topic for this assignment. This has been a worthwhile experience as we got to learn many new things regarding measuring customer satisfaction with technological...
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...Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 3.2. Trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 3.3. Financials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 4. 5. 6. 7. 8. Food Trends-At home and abroad . . . . ....
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...Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 3.2. Trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 3.3. Financials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 4. 5. 6. 7. 8. Food Trends-At home and abroad . . . . ....
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