Food and Wine Pairing : A Sensory Experience

Aperitif/How Should Menus and Wine Lists be Organized? 47

on prevailing components, textures, and flavors in wine are

discussed. This chapter concludes with a discussion of how

the environment and culture of a region impacts flavor profiles

and wine production. Flavor profile refers to differences in fla-

vor attributes and the intensity of flavor attributes in food and

wine. Preferences for flavor profiles differ from one region to

the next. The next chapter continues this discussion but ad-

dresses regional food influences, classic wine and food mar-

riages, and traditional and nontraditional styles of wine and

food.

Culture

History

Ethnic diversity

Trial and error

Innovations

Capabilities

Traditions

Beliefs

Values

Environment

Geography

Climate

Macro-, meso-, microclimates

Indigenous products

Profitable adaptability

of new products

Gastronomic Identity

Flavor Profiles

Etiquette

Recipes

Fusion of ingredients/techniques

Classic wine and food marriages

Climate zones

Old World and New World Styles

Figure 3.1

Gastronomic Identity: The Impact of the Environment and Culture on Prevailing Components,

Texture, and Flavors in Wine and Food

Aperitif
!
How Should Menus and Wine Lists Be Organized?

Presentation in a restaurant setting involves a number of elements including the layout and design of the

menu and wine list. The physical menu and wine list are some of the most important marketing tools
related to a food and beverage operation. When considering the overall menu and wine list, you should

evaluate five main components: presentation, pattern, structure, pricing, and other general requirements.
Are these considerations related to gastronomic identity? Absolutely! An important consideration in menu

organization involves questions of whether or not wine and food is organized by region or more traditional

methods of classification. This consideration has implications for differentiating a restaurant’s products,
training, and sales potential.

In a general sense, menu and wine list presentation considerations include style of font, font size, the
size of the physical menu or wine list, the style (formal, casual, traditional, etc.), the color of menu or wine

list, layout (number of pages, front & back, tri-fold, etc.), and descriptions (wording, titles, and terminol-

ogy). The menu and wine list pattern includes decisions about the outline of item categories, location of
items, special presentations styles, menu or wine list types (static, cycle, single-use, a la carte, prix fixe),

and the degree of choice of items (both the variety and number of items). A menu or wine list’s structure
is concerned with decisions regarding the regional appeal of the menu, the variety in price range levels,

and meal periods in which the items will be served. Menu and wine list pricing are important considerations