...Food & Wine “Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”-Andre Simon (1877-1970) Simply true, Food & wine are truly inseparable partners. Ancient history tells us that initially wine was used as a substitute to water with food. But as time passed and wine became associated with social evil rather than necessity, wine industry re launched it as a meal component rather than an alcoholic beverage. As of now, many wine bottle labels come with food pairing tips and restaurants have special staff who take all pains to ensure that the flavors of food and wine are in perfect harmony. And if you have tried and not liked wine, bad paring could be a reason. Though pairing of food & wine may vary with personal preferences but there are still some basics to consider. Here are some basic principles for making a perfect pair: * WEIGHT & TEXTURE- weight or body of wine means the alcohol content, the lesser the lighter. Paring light wine with heavy recipes or heavy wine with light meal , would make the taste competing rather than complimenting each other.eg. dry Riesling paired with shammi kebab * ACIDITY- Wines could be high or low on acidity level , depending on type of parent grapes. High on acid wines complement well with fatty foods. such as Sauvignon Blancs or Barberas go well with Pasta with Tomato Sauce. * FLAVOR INTENSITY – Paring the wine with the most dominant flavor...
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...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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...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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...WINE and food belong together. That’s always been one of my cardinal beliefs. I have little use for fussy, fetishistic wine pairings in which you need a PowerPoint display and a degree in biochemistry to decide which bottle to open. No. I simply believe that the pleasure of food and wine, enjoyed in harmony, is exponentially greater than the uncombined parts. At home, I think of wine primarily as a grocery item, perhaps an overly expensive one with an outsized meaning, but ultimately part of the ensemble of a meal. This, of course, is not everybody’s understanding of wine. In fact, a significant percentage of wine in the United States, perhaps more than anybody might have guessed, is not drunk during a meal, according to a new consumer survey by Wine Opinions, a wine industry market-research company. First, the basics: The survey questioned around 800 members of the Wine Opinions consumer panel, including residents of all states except North Dakota and Montana. The panelists drink wine frequently, which the survey defines as at least several times a week. That describes only 38 percent of all American wine drinkers, said John Gillespie, the chief executive of Wine Opinions. But significantly, those frequent drinkers account for more than 85 percent of the wine consumed in the United States. The online survey, conducted in December, has a margin of sampling error of two to three percentage points. This was the first time the Wine Opinions survey had looked at whether...
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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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...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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... Fine Dining Etiquette Formal Dinner Table Setting The Etiquette.... Silverware/Dinnerware • Use the silverware farthest from your plate first. • Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours. • Once used, your utensils (including the handles), must not touch the table again. Always rest forks, knives, and spoons on the side of your plate in the 4:20 position. • For more formal dinners, from course to course, your tableware will be taken away and replaced as needed. To signal that your are done with the course, rest your fork, tines up, and knife blade in, with the handles resting at five o'clock an tips pointing to ten o'clock on your plate (4:20). • Any unused silverware is simply left on the table. Serving Food • Food is served from the left. Dishes are removed from the right. • Always say please when asking for something. At a restaurant, be sure to say thank you to your server and bus boy after they have removed any used items. • Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating. Passing Dishes or Food • Pass food from the left to the right. Do not stretch across the table, crossing other guests, to reach food or condiments. • If another diner asks for the salt or pepper, pass both together, even if a table mate asks for only one of them. This is so dinner guests won't have to search for orphaned shakers. ...
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...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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...finding of the wine industry and the cultural consumers that visit Tasmania. The needs and wants of wine consumers are constantly changing, therefore, in order to understand consumers, a thorough research has been done. Four main types of cultural consumers will be discussed, which are the wine experts, art enthusiasts, music lovers and fine food activists. Although they have different interests, they share a few traits in common. Next, Maslow’s Hierarchy of needs is discussed to further understand the different needs that consumers have to satisfy. Following those analysis, the cultural experiences that Tasmanian wine producers can offer, strategies to enhance and products that could benefit in the long run will be touched on. 2. Introduction 2.1 Background of the Tasmania & its Wine Industry Tasmania, is one of the smallest yet most distinctive state in Australia and is situated in the southern part. Tasmania, otherwise known as the cool climate wine producing region, houses over 160 individual licensed wine producers To date, the Tasmanian wine industry has been recognized globally for being the main producer of cool climate wines, which still has great potential for growth and is the peak body for its winemakers and grape growers. (Wine Tasmania, 2015). 2.2 Purpose of the Study In the proposed study, a research is carried out to find out what wine consumers and cultural consumers have in common and the desires they have when it comes to consuming wine; such as values...
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...12/10/14 Topic: Tasmanian Wine: Best served with a unique culture expriences Group: 2B Group members: No. | Name | Student no. | 1. | Lee Hui Ying | 32337533 | 2. | Lim Xin Yi | 32437133 | 3. | Tee Xin Hui | 32518241 | 4. | Ong Zhong Wei | 32583445 | 5. | Terence Tong Wei Ze | 32510213 | Lecturer: Julian Content Pages | No. | Content | Pages | 1. | Excutive Summary | 3 | 2. | Introduction | 3 | 3. | Concept of Values | 4-5 | 4. | Needs | 5-8 | 5. | Motivation | 8-9 | 6. | Cultural Expriences | 8-13 | 7. | References | 14 | Executive Summary This report was commissioned to examine how Tasmania wine uses cellar door experience to influence consumer behaviour. The report draws attention to the outline of the characteristic of wine connoisseurs, music lovers, food lovers and art enthusiasts, what common value do they share. When consuming wine and experiencing cultural enrichment, how does an individual satisfy his or her physiological and psychological needs. By providing cellar door experience how does Tasmania wine influence consumer behaviour. Given the characteristic of cultural consumer it is recommended to consider collaborating with luxury brand such as BMW and Mont Blanc that share the same theme of art, food, music. Introduction Tasmanian wine production is located in the Australia state of Tasmania. It is located towards the south of Australia. In comparison with other country that produces wine, Tasmanian is a cooler...
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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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...concerns * respond to difficult situations | 4. Be a Team Player * identify importance of teamwork * promote teamwork | | | | 5. Assist Guest with Special Needs * assist guests with special needs | | | | | B. Food and Beverage Product Knowledge | | | | | 1. Identify Tableware * identify cutlery * identify plateware * identify glassware | 2. Describe Product Knowledge * describe basic meat serving cuts * describe types of poutry meat * describe basic fish cuts * define shellfish and other seafood * describe basic soup types * define common food * preparation and service terms * list major ingredients of sauces * define cooking methods | | | | | 3. Demonstrate Food Menu Knowledge * describe importance of knowing menu * identify common dietary requests * provide menu information | 4. Describe Beverage Service Knowledge * define basic beverage terms * identify product informaiton needed to describe itmes * identify majoy types of beer * describe wine calssifications * outline guidelines for matching food and wine * define sweetness terms used for sparkling wines and Chanpagne * identify common wine-producing countries * identify information found on wine label * identify correct...
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...Influences…………………………………………………………………………………………………..3 Business Education………………………………………………………………………………………..4 Culinary Education………………………………………………………………………………………..4 Work History………………………………………………………………………………………………5 Avoiding Failure…….…………………………………………………………………………………….6 Winning At Success ……………………………………………………………………………………..7 Groups and Associations………………………………………………………………………………….7 Conclusion………………………………………………………………………………………………….7 References………………………………………………………………………………………………….8 3 REFLECTION ESSAY: Doug Strickland Reflection Essay: Doug Strickland Doug Strickland is an importer and broker of Integrity Wines which specialize in fine natural wines. He has been affiliated with the Restaurant and Winery business for over 25 years. Strickland is an all-around entrepreneur in the culinary division of fine foods and wines. His love for food and wine started when he was a teenage and carried on into his college life. Strickland put his dreams of becoming an entrepreneur on the backburner to hold other titles and positions right after college. After holding many other job titles he was determined to turn his million dollar ideas into a reality with the support of his friends and family. Strickland attended one of the top culinary schools, became a CEO/chef and learned hard lesson on success and avoiding failure in the world of entrepreneurship. (Thesis )When one door closes whether it’s a business, partnership or franchise, a revolving door continues to turn around for...
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