Food and Wine Pairing : A Sensory Experience

...

45 CHAPTER3 GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WI ...

46 Chapter 3 Gastronomic Identity INTRODUCTION Gastronomyhas been defined in a variety of ways, in- cluding guidance on proper f ...

Aperitif/How Should Menus and Wine Lists be Organized? 47 on prevailing components, textures, and flavors in wine are discussed. ...

48 Chapter 3 Gastronomic Identity and decisions include the pricing methodology (mark-up method, prime cost, contribution margin ...

Aperitif/How Should Menus and Wine Lists be Organized? 49 is being ordered by the guest. Second, if you happen to run out of a p ...

50 Chapter 3 Gastronomic Identity One of the main sources used to promote a wine and food program are the menu and wine list the ...

Wine: The Impact of Geography and Climate 51 acceptable level of quality. The geography and climate impacts ripeness of wine gra ...

52 Chapter 3 Gastronomic Identity The concept of climate zones based on heat summation units can be a defining char- acteristic ...

Wine: The Impact of Geography and Climate 53 Table 3.1 Approximate Climate Zones Based on Heat Summation Units* Climate Zone Hea ...

54 Chapter 3 Gastronomic Identity Table 3.1 (Continued) Climate Zone Heat Summation Units Locations Region 3 3,001 to 3,500 F (1 ...

Wine: The Impact of Geography and Climate 55 Also, these climate guidelines provide clues to the quality of varietals produced i ...

56 Chapter 3 Gastronomic Identity concept is intertwined with history and culture. (Further implications of terroir are discusse ...

Trial and Error, Innovations, and Capabilities 57 missionary Junı ́pero Serra planted the first California vineyard in 1769 at M ...

58 Chapter 3 Gastronomic Identity Champagne by Dom Pe ́rignon and others during the seventeenth century.^22 Another example is t ...

Old World and New World 59 number of reasons why these generalizations may hold, including differences in growing conditions, di ...

60 Chapter 3 Gastronomic Identity Table 3.2 Climate Zones and Old / New World Traditions Climate Zone Regions 1 to 2!Cool Region ...

Summary 61 A neighborhood wine store in Paris, France—evidence of the significance in the French terroir concept. tasting panel ...

62 Chapter 3 Gastronomic Identity DISCUSSION QUESTIONS What are the key elements of the gastronomic iden- tity concept? What is ...

Notes 63 NOTES B. Santich, ‘‘The Study of Gastronomy and Its Rele- vance to Hospitality Education and Training,’’Inter- nationa ...