...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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...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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...For my pairing I 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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...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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...Kudler Fine Foods (KFF) Domestic and International Kiosk Launch Plan Team B University of Phoenix Week Six, MKT/571 Marketing April 10, 2011 Introduction Kudler Fine Foods (KFF) is a small luxury grocery store organization that offers a specialized product line to higher-income customers, fine foods for discriminating palates. The company has experienced rapid growth, three storefronts thus far, and has good cash flow. KFF understands that new opportunities for its business to grow and diversification are important for greater success. By using market development strategy, KFF is ready to a kiosk business, set in both the U.S. market as well as international. KFF is looking to open kiosks in the luxury condominiums and luxury hotels, in both the U.S. and Mazatlan, Mexico, home to many expats from the U.S. and Europe. Through a solid relationship between marketing and sales, KFF expects to find success in its new business venture. Product Description KFF will use its knowledge and access in fine foods such as fresh breads and pastries, gourmet cheeses, and an extensive collection of both domestic and imported wines to create and test sandwiches, picnic-type items, pairings with wine and desserts, either eaten cold or microwavable for quick luxury meals which are based in the best ingredients including organic foods. Organic food products are a key component in the major consumer trend known as whole health solutions (Food Marketing Institute, 2007). The delivery method...
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...Singapore’s wine consumption, in recent years, has lead to the rapid increase in the number of brands looking to enter this seemingly attractive market. In order for Seabrook to gain a competitive advantage and market their Pinot Noir and Shiraz successfully, they need to ensure that they effectively segment their potential customers in order to maintain focus, save resources and provide measurability. Market segmentation is a useful tool used to identify categories of consumers or groups of firms that are likely to use or buy a product or service (Hall & Winchester, 2001). It is the process of defining and subdividing a large, homogenous market into clearly identifiable segments of consumer, who have similar needs, wants and demand characteristics. Market segments ideally should aim to be measurable, sizeable, accessible and actionable. Once segments are established an organisation should then chose to target the segment they believe they can serve most effectively. Therefore, Seabrook should aim to segment consumers in the market by a combination of the following bases: • Demographics – Age, Gender, Income • Psychographics – Life style, Social Class • Behavioural – Benefits sought, Brand loyalty, Type of users. Through the use of all three bases, four wine consumer segments based on Spawton’s (1991) wine consumer model, can be derived. These four segments consist of the ‘Connoisseur’, the ‘Aspirational drinker’, the ‘Beverage Wine Consumer’ and the ‘New Wine Drinkers’...
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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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...C. ROBBINS (ROBB) GOODWIN 433 North Bay Street Manchester, NH 03014 crobbinsgoodwin@gmail.com (603) 801-0245 Education 2011 Graduate SOUTHERN NEW HAMPSHIRE UNIVERSITY MANCHESTER, NH Bachelor of Science degree in Hospitality Business Experience Apr. 2013 – Jun. 2014 SELL MY TIMESHARE NOW EXETER, NH Marketing/ Search Engine Optimization * Learn basic understanding of HTML code and CSS * Identify websites that provide poor backlinks and reduce sites ranking with Google and contact Webmaster to remove them. * Identify websites that will provide positive rankings with Google for companies website and develop relationship with them to add possible links. Advertising Executive * Cultivate relationships with new and existing clients via phone, email, or in person. * Made 150-300 cold calls per day in order to gain new clients * Highlight and ensure quality of product to clients * Schedule, maintain, and follow up with clients via email or phone * Have a high level knowledge of all windows functions, televantage, Lead Tracker and Microsoft Office Apr. 2012-Oct. 2012 AMOSKEAG BEVERAGES LLC (Seasonal) CONCORD, NH Merchandiser * Responsible for creating and maintaining displays that are visually appealing...
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... Barkley • • • • • • • • • • • • • • • • • • • • • • TOP 20 Food Trends 1. Locally sourced meats & seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kid’s meals 5. Natural Ingredients / Minimally processed food 6. New cuts of meat 7. Hyper –Local sourcing (restaurant’s garden) 8. Sustainable seafood 9. Food waste reduction 10. Farm / estate branded items 11. Non-wheat noodles / pasta 12. Gluten-free cuisine 13. Ancient grains 14.Whole grain items in kid’s meals 15. Non-traditional fish 16. Ethnic-inspired breakfast items 17. Nutrition 18. House-made / artisan ice cream 19. Fruit / Vegetable kid’s side items 20. Artisan cheeses Preparation Method Ethnic Flavors & Cuisine Pickling Ethnic Fusion cuisine Fermenting Authentic ethnic cuisine Fire Roasting Regional ethnic cuisine Smoking Peruvian cuisine Sous Vide Southeast Asian cuisine Alcoholic Beverages Cocktails / Ingredients Micro-distilled spirits Onsite barrel-aged drinks Locally produced beers/wine/spirits Regional signature cocktails “New Make” Whiskey Culinary cocktails Food-beer pairings Food-liquor/cocktail pairings House-brewed beer Edible cocktails Appetizers Vegetarian appetizers House-cured meats/charcuterie Ethnic/Street Food inspired appetizers Main Dishes/Center of the plate Locally sourced meats and seafood New cuts of...
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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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...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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...WK5 Hosp Sommelier: Beer and Wine from Microbreweries – Wineries The benefits of being a Wine Sommelier are vast including having the knowledge of the many different wines that are available, the way they are prepared, the regions they come from, what scents and flavors they have, how to pour and much more. Usually someone who is in this profession has a very high interest in making people happy by pairing the absolutely best wine with their food or just for having friends over. Some go on to have their own vineyard are open restaurants that feature their own brand of wine. The benefits for Beer Sommeliers are things such as being able to give the customers the best beer to go with their steaks or cheese just like wine but they believe the beers carbonation lifts the fat and flavors of the cheeses off your palate to give you a fuller and richer experience. The Beer Sommelier can even tell you what to bring to a house party or tailgate event. Most people who are that interested in knowing everything that has to do with beer go on to open their own microbrewery or pub restaurant after practicing at their own house. Usually it takes years to be able to find the blend that is different from what is on the market now. The Challenges facing them are mostly too much rain, heat or other climate issues for grapes to make your wines, the financial obligation that comes with upkeep on your breweries or wineries. Keeping the same flavor from bottle to bottle and making sure you...
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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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...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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