THE INSTITUTE OF HOSPITALITY MANAGEMENT IN PRAGUE
Zuzana Kozlovská
The Usage of Enogastronomical Rules in the World and in the Czech Republic
Bachelor dissertation
2017 The Usage of Enogastronomical Rules in the World and in the Czech Republic
Bachelor dissertation
Zuzana Kozlovská
The Institute of Hospitality Management in Prague
Department of Hotel Management
Major field of study: Hospitality Management Dissertation advisor: Ing. Jiří Zelený Date of submission: 2017-04-27 Date of defense: 2017-06 Email: [email protected]
Prague 2017 Oath
I swear that the bachelor dissertation titled The Usage of Enogastronomical Rules in the World and in the Czech Republic was written by me independently, and that all literature and additional material used are cited in the bibliography and that this version is exactly the same as the work submitted electronically.
In accordance with §47b law no. 111/1998 coll. on higher education institutions, I agree to my dissertation being published in its complete form in the publicly accessible electronic database of the Institute of Hospitality Management in Prague.
…………………………………… Zuzana Kozlovská
In Prague on 26.04.2017 I would like to thank my supervisor Ing. Jiří Zelený for his time and objective opinions. In addition, I would like to express my gratitude to the interviewees for their precious time and willingness. Lastly, I would like to thank my family and friends for their support, love and encouragement. Abstract
KOZLOVSKÁ, Zuzana. The Usage of Enogastronomical Rules in the World and in the Czech Republic. [Bachelor dissertation] The Institute of Hospitality Management in Prague: 2017. 58 p.
This bachelor thesis focuses on the usage of enogastronomical rules in the world and in the Czech Republic. The purpose of this thesis was to find out the implementation and specification of enogastronomical rules for different grape varieties in the world and detect the scope of usage of enogastronomical rules in the Czech Republic. The information about enogastronomical rules were collected in the first part, which refers to literature review that shows an overall overview on enogastronomy. The methodology, which was used for the analytical part for the Czech Republic were semi- structured interviews with ten respondents who were selected randomly and method of observation at author´s working place in the wine bar. Subsequently, for the world the analysis of literature review was used. The last part of this bachelor thesis deals with recommendations for improvement of usage of enogastronomical rules and conclusion where are results and findings summarized.
Key words: enogastronomy, enogastronomical rules, food, wine, wine and food pairing Abstrakt
KOZLOVSKÁ, Zuzana. Užití enogastronomických pravidel ve světě a v České republice. [Bakalářská práce] Vysoká škola hotelová v Praze: 2017. 58 s.
Tato bakalářská práce se zabýva užitím enogastronomických pravidel ve světě a v České republice. Účelem této bakalářské práce je najít implementaci a specifikaci enogastronomických pravidel pro různé odrůdy ve světě a zjistit rozsah užití enogastronomický pravidel v České republice. V teoretické části této bakalářská práce proběhl sběr informací ohledně enogastronomických pravidel za účelem získání všeobecného přehledu. Metodika, která byla použita pro zpracování analytické časti, zabývající se Českou republikou, byla provedena na základě polostrukturovaných rozhovorů s deseti respondenty, kteří byli vybráni náhodně. Následně byla užita metoda pozorvání na autorově pracovišti ve vinném baru. Pro analytickou část, která se soustředila na svět byla užita metodika, která spočívala v analýze teoretické části. Poslední část bakalářské práce se zabývá návrhy pro zlepšení užití enogastronomických pravidel a take závěrem, kde jsou shrnuty získané výsledky.
Klíčová slova: enogastronomie, enogastronomické pravidla, jídlo, párování vína s jídlem, víno Table of Contents
Introduction ...... 8 1 Literature review ...... 10 1.1 Basics of Enogastronomy ...... 10 1.1.1 Key to understanding wine ...... 11 1.1.2 Key to understanding food ...... 13 1.2 General enogastronomical rules ...... 13 1.3 The World ...... 15 1.4 White Wines ...... 17 1.5 Red Wines ...... 19 1.6 Rosé Wines ...... 20 1.7 Sparkling Wines ...... 21 1.8 Fortified Wines ...... 21 1.9 The Czech Republic ...... 23 2 Analytical part ...... 25 2.1 Methodology ...... 25 2.2 The World ...... 27 2.3 The Czech Republic ...... 36 2.3.1 Summary of the answers ...... 44 3 Recommendations ...... 45 Conclusion ...... 47 List of References ...... 49 Appendix ...... 55 Introduction
For this bachelor thesis, the topic of usage of enogastronomical rules was selected. I personally feel that this topic is useful for my future career. Enogastronomy in gastronomy facilities represents added value for customers and gives them an extraordinary connection of tastes, flavours in wine and food. I believe that the opportunity to get to know this topic more deeply will help me in using wine and food pairing rules more efficiently.
This bachelor thesis has two aims. The first one is to find out the implementation and specification of the usage of enogastronomical rules in the world. The second aim is to find the scope of usage of enogastronomical rules in the Czech Republic. The first research question is whether there are the similarities in using enogastronomical rules for different grape varieties in the world. The second research question is: What is the scope of usage of enogastronomical rules in the Czech Republic?
This bachelor thesis is divided into three main parts. The first part represents literature review, which focuses on the general basics of enogastronomy, keys to understanding wine and food, general enogastronomical rules, the characteristics of chosen grape varieties and on the enogastronomy in the Czech Republic. Literature review provides an overview on important components, which influence the whole pairing as well as are used in the analysis of results and findings.
The second part is about analysing of literature review related to enogastronomical rules for different grape varieties and the usage of enogastronomy in the Czech Republic. For the research, the method of semi-structured interviews was chosen for detecting the scope of usage of enogastronomical rules in the Czech Republic. The primary data was collected by method of semi-structured interviews with ten respondents who are in a daily contact with wine and food pairing in the Czech Republic. The interview questions were targeted to find out information about enogastronomy in the Czech Republic. The needed information was wine and food pairing rules, the scope of usage of enogastronomical rules, drawbacks and recommnedations of enogastronomy in the Czech Republic. The collection of quantitative data was based on the methods of observation at author´s working environment in the
8 wine bar. Observing was useful for detecting the drawbacks in the usage of enogastronomical rules in the Czech Republic. Subsequently, for the world was made the analysis of founded information from literature review. The implementation and specification of enogastronomical rules for different grape varieties in which wine and food pairings for different grape varieties are explained and highlighted by specific recipes.
The final part of this thesis refers to personal recommendations on how to improve the shortages of the usage of enogastronomy. These suggestions might help to improve the general level of usage of wine and food pairing rules. In the conclusion, the results and findings will be summarized.
9 1 Literature review
1.1 Basics of Enogastronomy
The term enogastronomy is unknown for many people; however, they are familiar with the term wine and food pairing. Enogastronomy is becoming a wider spreading trend in hospitality and gastronomy. In recent years, the word enogastronomy has become increasingly notable as a new experience that provides incredible connection of tastes and flavours in food and wine. This trend has been expanding over years, however, it has some roots.
Food and wine pairing is connected with culture, which is constantly evolving and changing due to the influence of new trends, environment and globalisation. The old roman expression enogastronomy is a connection of two words: eno – meaning wine (from Greek word oeno – enologie) and gastronomy that is deduced from Greek words: gastros – stomach, nomos – knowledge. For old European cultures, the connection of wine with bread, oil, olives and cheese was an essential part of each day (Pavloušek and Burešová, 2015).
According to Flynn and Stevens-Castro (2015, p.10): “good food is delicious, good wine delightful but good food and wine being in harmony is a pure pleasure“. There are many indicators which influence the final experience and taste of pairing. Several pairing strategies can be used (Flynn and Stevens-Castro, 2015).
It is generally better to select the wine after you have made your food choices. The elements in food can have a meaningful impact on wine compatibility. “By selecting the food first, you have a greater chance of creating a good match with the food”. In order to get to know and understand the enogastronomical rules, the following points (subcategories) focus on different criteria, which are necessary to know for food and wine pairing (Harrington, 2007, p.171).
10 The effect of the environment “Terroir is how particular region´s climate, soils and terrain affect the taste of wine. This has huge impact on final product´” (Puckette, 2013).
Impact of sweetness and acidity levels in wine and food Earlier research (Harrington, 2007, p.107) says, “there is a balancing act between acidity and sugar that creates a sensation of structure and harmony”.
1.1.1 Key to understanding wine
There are many factors influencing the final experience in wine and food matching. The important part of combining wine and food is understanding the flavours and tastes in different wines and food items. There are some basic tips and recommendations as well as hints to discover and enjoy the perfect match (Goldstein and Goldstein, 2006).
Acidity
Acidity is the most important factor in wine and food pairing. The convenient amount of acidity creates a pleasant sensation. This factor provides a feeling of crispiness or even freshness but too much acidity makes a sour sensation in wine (Harrington, 2007).
According to Goldstein and Goldstein (2006) wines with acidity are the best ones to combine with food such as a green salad with a vinaigrette, and vegetables such as leeks and tomatoes. Acidity enables a tart wine, which may seem too sharp for sipping on its own, to work brilliantly in connection with food. The examples of suited wines are cool – climate ones such as Chardonnay, Pinot Blanc, Sauvignon Blanc and brut Champagne (Goldstein and Goldstein, 2006).
Sweetness
Goldstein and Goldstein (2006, p.23) suggest, “sweetness is a great counterbalance to moderate levels of spicy heat”. For instance, some meals with adequate level of pepper. The familiar rule is that dessert or sweet wines have to be sweeter that the dessert itself.
Earlier research shows that there is a harmonizing action between acidity and sugar, which creates a sensation of structure and even balance (Harrington, 2007). 11 Saltiness
Saltiness has a radical impact on wine because it is contained in almost every food. The level of saltiness in the meals can influence the wine selection. However, saltiness is decreased by wine´s acidity, especially in white and sparkling wines. The research showed that salty food would make wines taste more alcoholic than they actually are. The consumer should be aware of this information, because the main aim is pure pleasure not shock (Goldstein and Goldstein, 2006).
Tannins
Tannins are naturally occurring compounds that come from the skins, seeds and stems of grapes and wood tannins from the oak barrels where the wine is aged. The wines, which inherit tannins, are suggested to be accompanied with ingredients that are bitter like arugula and endive. The suggestion is to counterbalance tannins with fat and protein such as pungent or even sharp cheeses such as aged Parmesan, French goat cheese, aged Spanish Manchego, aged Cheddar or Gouda. Adding them to wines with higher level of tannins creates an unforgettable character (Goldstein and Goldstein, 2006).
Oak
Wine takes flavour compounds from oak – vanilla, clove, coconut, smoke and leather. The vanilla and coconut which you may taste in Chardonnay and the smoke and chocolate typical for Cabernet Sauvignon are not from the grapes - the flavours and components associated with our favourite wines are often owing this to the extended time spent in oak (Puckette, 2016).
Alcohol
The level of the alcohol depends on the content of sugar in the grapes as well as on the climate. The percentage of alcohol affects the wine and food pairing (Brůha, 2014).
12 1.1.2 Key to understanding food
This section is necessary because the understanding of how various flavours and preparation techniques influence the taste of the final dish is highly important. Three food keys need to be kept in mind.
Ingredients
The general stigma is red meat with red wine, and white meat or fish with white wine, however, it is not that simple (Harrington, 2007).
Cooking methods
The cooking methods and techniques, such as steaming, boiling and poaching add minimal flavour and are so called low-impact techniques, on the contrary smoking, grilling and frying are dominant and called high-impact methods (Goldstein and Goldstein, 2006).
Sauces and Condiments
Sauces and condiments determine the combination of wine and food and are the last decisive factor of creating pairings. The selection of sauce is meaningful, it affects the whole impression. For instance, rich-textured wines such as Chardonnay, Pinot Gris are well balanced with butter or cream based sauces (Goldstein and Goldstein, 2006).
1.2 General enogastronomical rules
Light meals go well with light wines. Non-fat meals such as fish, white meat and poultry are combined with dry wines. Fattier meals go well with full-bodied wines. Fatty dishes such as pork or food with mayonnaise need wines with higher level of alcohol. Spicy meals go well with full-bodied and bold wines. Steaks, venison and mutton meat are recommended to match with dry, bold and distinctive wines. Sweet meals go well with sweet wines but there is one rule, which states that the wine should be sweeter than the food (Stevenson, 1999).
Jaksch and Geršlová (2006) state that the selection of wine to match the food is made according to personal opinion and approach. Originality without any boundaries and
13 experimenting is the key to finding out the harmony between wine and food. The general idea is that food should be highlighted by optimal wine (Jaksch and Geršlová, 2006).
According to Flynn and Stevens-Castro (2015), there are five key results to look for when pairing food and wine. First one is cleansing, the main idea shows combination of rich, creamy, spicy or heavy meat with a wine that has crisp acidity. The acidity cleanses the palate after each bite and the meal stays fresh and enjoyable. The second one is complementing that focuses on a specific flavour that is in the meal as well as in the wine in order to enhance that flavour. When cooking, having the same wine in the recipe and then drinking it with the food is called paralleling. The main aim of counterbalancing is to counterbalance the intensive flavour of a food or wine and achieve harmony between these two components. The last result of pairing is enhancing, which shows that enogastronomy can come up with new flavours that could be achieved only by the combination of these two elements (Flynn and Stevens-Castro, 2015)
Puckette and Hammack (2015) state that there are two theories. First one is congruent pairing where food and a wine have many common compounds that match together and boost each other. Complementary pairings counteract each other to discover a perfect balance (Puckette and Hammack, 2015).
Nowadays, there are two general principles for wine and food pairing. The first one is based on the interconnection of wine and food in order to make up harmony. The components and tastes, which are in the wine as well as in the food, will not clash with each other. The second principle uses a contrast – wine is in the opposite of food. This method gives space for experimentation and for discovering new combinations (Pavloušek and Burešová, 2015).
According to well-known Czech sommelier Klára Kollárová, wine and food pairing is very subjective and on the other hand complicated as well. The most important part is the structure of the flavours and combining the wine to the most dominant taste in food. Enogastronomy is based on the principle of association. Light white wines are combined with salads, fresh vegetables and light, crispy food. On the contrary, the more distinctive,
14 full-bodied wines can be paired with food that is more complex. Wine with lower acidity is a match for white meat with creamy sauce (Myšičková, 2015).
1.3 The World
The first part is concentrated on the countries, which selection was made according to the research of top wine regions of the world (Puckette, 2013). This part is oriented on selected countries such as France, Germany, Italy, Spain, Portugal, Australia, South Africa, Chile, Argentina and the United States. The countries are ranked from the highest amount of production to the lowest.
The selection of specific grape varieties is composed according to the most common and consumed grape varieties. The selected grape varieties are Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris/Grigio, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz, Champagne, Cava, Prosecco, Port wine and Sherry (Puckette, 2015). The consecutive separation consists of white wines, red wines, rosé wines, sparkling wines and fortified wines. The climate is a remarkably important factor, which influences the grapes and contributes to the final taste of the product that is wine (Puckette, 2014).
Figure 1: Warm climate vs. cool climate wine regions
Source: Warm climate vs. cool climate wine regions (Puckette, 2014)
15 Figure 2: Warm and cool climate countries
Countries Climate
Northern France cool climate
Southern France warm climate
Northern Italy cool climate
Southern Italy warm climate
Spain warm climate
United States most cool climate, except California
Argentina warm climate
Australia warm climate
Germany cool climate
South Africa most warm climate
Chile cool climate
Portugal warm climate
Source: Warm and cool climate countries (Author´s own table)
Warm climate regions
These regions have a tendency to be more consistent in their temperatures during the season. The slow decrease between summer and fall gives grapes the opportunity to become ripe, however, the negative impact is that more natural acidity in the grapes disappears. The general assumption is that warm climate wine regions produce grapes with more ripe fruit flavours and lower level of acidity (Puckette, 2014).
16 Cool climate regions
Although, cool climate regions are as hot as warm climates in their peak of the season, the temperatures decrease so quickly towards the harvest, which affects the taste of wines. “Lower temperatures preserve the acidity but they also make it difficult for different kinds of grapes to ripen. “ In general, cool climate wine regions are known for the production of sharp fruit flavours and higher content of acidity (Puckette, 2014).
1.4 White Wines
This section introduces the most common four types of white wine all over the world, which are Chardonnay, Sauvignon Blanc, Riesling and Pinot Gris/Grigio (Puckette, 2015).
Chardonnay
Chardonnay is the world´s most grown white grape variety, whose roots are in France, specifically the southern part of Burgundy. Chardonnay is grown in the northeast of Italy in Friuli–Venezia Giulia as well as in South´s Africa Stellenbosch (Goldstein and Goldstein, 2006).
The typical flavours of Chardonnay are ripe citrus, tree fruit (apples, pears, quince), pineapple, star fruit and varying levels of butter and butterscotch from the small oak barrels (barrique) in which they are aged. Chardonnay is classified as full-bodied white wine, which has regional differences. The pineapple and yellow apple flavours are in Chardonnay that comes from California, South Africa, South Australia, Spain, Argentina and Southern Italy. The quince and star fruit aromas are typical for Burgundy-France, Northern Italy, Coastal Chile, New Zealand and Western Australia (Puckette and Hamack, 2015).
Sauvignon Blanc
The wine-growing areas for Sauvignon Blanc are France – the Loire Valley, Bordeaux, New Zealand – Marlborough, Austria and lastly Chile. Light-bodied Sauvignon Blanc is known for the dominant flavours such as gooseberries, green melon, grapefruit, white peach, passion fruit, lime and fresh cut grass (Puckette, 2013).
17 The diverse wine regions produce different flavours of Sauvignon Blanc. For instance, white peach is typical for California-USA, passion fruit is for Marlborough-New Zealand and lime for Loire Valley-France (Puckette and Hammack, 2015).
Riesling
The most significant flavours in Riesling are nectarine, apricot, green apple, lime and pear but besides these, you can smell petrol or even gas aromas. Riesling is classified as aromatic white wine. The best Riesling comes from Germany´s Rhine and Mosel-Saar-Ruwer river areas, this Riesling tends to be lighter (7 – 11 % alcohol by volume). The scale of Riesling ranging from dry to the off dry (Kabinett, Spätlese – late harvest) to sweet (Eiswein, Auslese – selected harvest). On the other hand, Riesling from France´s Alsace is usually dry and the percentage of alcohol is closer to 12 or 13 % ABV. The fruit character of Riesling is the same in both countries, however, Alsace Riesling is riper and makes the impression of sweeter fruit flavours. The production of Riesling is also in Australia with ripe fruit and high acidity characteristics. In New Zealand, wines from the Central Otago region of the South Island are floral, sharp with apple aromas, while those from Marlborough at the north end of the same island are typical for its peach and pear fruit flavours with racy acidity (Goldstein and Goldstein, 2006).
Pinot Gris/ Grigio
“Pinot Gris is a grape that has proved itself to be one of the great cosmopolitan varietals of Europe, in Italy, where it is called Pinot Grigio, it predominates in the north, although it is being grown in different regions of the country” (Goldstein and Goldstein, 2006, p. 93). The dominant flavours are lemon, yellow apple, melon, nectarine and peach. Pinot Grigio from Italy is typically dry with medium acidity with hints of almonds, French Pinot Gris is fleshy with hints of honey, Germany´s specimen, called Ruländer tends to be in between these two, but more similar to the Italian Pinot Grigio (Puckette, 2013).
The USA, especially California makes Pinot Grigio as well as Pinot Gris, it depends on the winery, which style they want to interpret but fruit flavours are typical and with less acidity than European winemakers do. Alsace Pinot Gris wines contain 100% of Pinot Gris grapes
18 and taste very complex including spice notes of cinnamon, honey, clove, ginger and long aftertaste (Goldstein and Goldstein, 2006).
1.5 Red Wines
This section introduces the most common four type of red wine all over the World, which are Cabernet Sauvignon, Merlot, Pinot Noir and Syrah/Shiraz (Puckette, 2015).
Cabernet Sauvignon
Cabernet Sauvignon is one of the most planted grape variety in the world. Although there are some claims that Cabernet Sauvignon appeared somewhere else, most agree that the roots are in France, namely Bordeaux (Goldstein and Goldstein, 2006).
Based on the production, the next major regions for Cabernet Sauvignon are Chile (Maipo Valley), United States (California – Napa Valley), Australia and Italy. There are definitely some differences in the general taste of each wine (Puckette and Hammack, 2015).
“Cabernet Sauvignon from Bordeaux tastes more like the herbal/floral flavours of graphite, violets and tobacco than fruit, when you smell a Bordeaux, you will often get hints of black cherries and liquorice along with earthiness, however they tend to taste lighter but have strong tannins and acidity that will last on your tongue“ (Puckette, 2012). On the contrary, Cabernet Sauvignon from the countries such as the United States, Australia, South Africa, Chile, Argentina and New Zealand contains black cherry, vanilla aromas and has less tannins and acidity but higher level of alcohol, ranging from 13.5 – 15.5% ABV (Puckette, 2012).
Merlot
The origins of Merlot are in France, namely Bordeaux. The dominant flavours of Merlot from Bordeaux are raspberries, blueberries, blackberries, ripe cherries as well as fresh herbs, earth and tannins (Goldstein and Goldstein, 2006).
There are differences between Merlot, which is grown in cool climate and in warm climate. Cool climate Merlot is more structured and enhances a higher level of tannins as well as earthy aromas such as tobacco and tar. On the contrary, warm climate Merlot contains
19 more fruit flavours with lower level of tannins, however, some producers use oak barrels for aging up to two years in order to give their wine more structured texture (Puckette, 2013).
Pinot Noir
The beginning of Pinot Noir is set in France, namely Loire Valley, Champagne and Alsace where the wines range from rosé to light red. The second country famous for producing Pinot Noir is Germany where it is called Spätburgunder (Goldstein and Goldstein, 2006).
In France, the flavours of Pinot Noir are herbaceous, earthy, with aromas of roses and violets. Italy has similar fruit flavours as France, however, earthy flavours like smoke, tobacco and clove are also typical. Compared to this, Germany produces Pinot Noir with raspberries and sweet cherries flavours (Puckette, 2013).
Syrah/Shiraz
Syrah is ranked to the category of full-bodied red wines and has wide range of tastes, which depend on the country where it grows. Syrah from France has dark fruit, smoky leather and bacon or meat character. On the other hand, in the South Australia where it is called Shiraz, the dominant components are blackberries, blueberries, chocolate, vanilla and sweet tobacco. Full-bodied wines come from California, Spain, Argentina and South Africa and offer the same flavours as Australia. Furthermore, medium to full-bodied wines are produced in France, Chile and Western Australia (Puckette and Hammack, 2015).
1.6 Rosé Wines
Rosé wines are becoming popular and are perfect for summer season. Even though rosé wines look similar in colour, there is an amount of different tastes and styles. Garnacha rosé wine, which has its origin in warm climate region – Spain, is typical for watermelon tastes. Sangiovese rosé wine comes from Italy or even California. The typical flavours for this grape variety are sweet cherry, clove and wild strawberries (Puckette, 2016).
20 1.7 Sparkling Wines
Champagne
Champagne is produced only in the Champagne region of France. The main flavours of Champagne are citrus fruit, nectarines, strawberries, peaches, white cherries and a mature example will have toasty characteristics (Flynn and Stevens-Castro, 2015).
For the production of Champagne are used three kinds of grapes. Pinot Noir is typical for orange and red fruit tastes, Pinot Meunier adds richness and aromas of yellow apple and lastly Chardonnay with its citrus and marzipan flavours (Puckette and Hammack, 2015).
Cava
The only production of Cava is in Spain and it originated in Cataluña, which is in the north of Spain. It has some similarities to Champagne like biscuit aromas, however it is fruiter and expresses scents of quince, lime, yellow apple and white peach. Cava often contents relatively low level of alcohol and has slightly lower acidity level than Champagne (Puckette and Hammack, 2015).
Prosecco
The producing country of Prosecco is Northern Italy - Veneto and Friuli Venezia Giulia. Prosseco is known for green apples, honeydew melon and pears. It is the most popular sparkling wine because of its affordable price compared to the price of Champagne (Puckette and Hammack, 2015).
1.8 Fortified Wines
“A fortified wine is a wine that is “fortified“ with additional alcohol that´s been added to the base wine during fermentation, bringing the average alcohol content up around 17- 20%“ (Slinkard, 2016).
21 Port Wine
Porto wine is made in Portugal´ Douro Valley. There are many styles of port wine, however, there are three main ones – white, ruby and tawny. The dominant flavours are ripe blackberries, raspberries, black or red cherries, black currant, cinnamon, candy apple and star anise (Puckette and Hammack, 2015).
Tawny port wine has brownish colour with dried fruit, nutty and caramelized figs flavours due to the years of oxidation in large wooden barrels or vats. Ruby port wine are young wines with ruby colour and fruitier than tawny port wine (Slinkard, 2016).
Sherry
Sherry is a Spanish wine produced in southwest of Spain. The main flavours are jackfruit, almond, Brazil nut and hinds of saltiness. There are eight styles of sherry wines. The most common and know ones are Fino, Amontillado and Pedro Ximénez. Firstly, Fino is very dry Sherry with crispy and nutty characteristics, especially almond aromas. Amontillado is off- dry Sherry that is deeper in colour with nutty flavours, namely hazelnuts. Lastly, Pedro Ximénez is an extra sweet dessert Sherry wine, which is made of dried grapes of the same name. The basic characteristics are toffee, fig and molasses flavours (Goldstein and Goldstein, 2006).
22 1.9 The Czech Republic
The usage of enogastronomical rules in the Czech Republic is not very well known, however, there are some basic rules, which should be followed. The scale of usage of wine and food pairing rules will be identified in the second part where the interviewees will express their opinion on this topic. Although this gastronomic trend is not very extended in the Czech Republic, the sommeliers rely on international general rules for wine and food matching. Pavloušek and Burešová (2015) state that wine and food pairing in the Czech culture is in the process of evolving and formulating.
According to the interview with the Czech sommelier Jakub Přibyl, which was made by Grauová (Handlířová), (2013), the interviewee states that “the simplest enogastronomical rule is to pair the wine and from from the same region, for instance, duck with cabbage that is fatty needs a wine with a higher acidity and for this match are suitable Czech wines with their freshness. “
The Czech sommelier Jakub Přibyl states, “the variability of soil and climate in the Czech Republic is high, however, the freshness connects Czech wines and thanks to cooler climate, the grapes have higher level of acidity“ (Grauová (Handlířová), 2015).
Czech culture is in the progress of developing harmony between wine and food. In the Czech Republic used to be produced simple styles of wines because they were consumed during the celebrations or separately as a kind of refreshment or with a small snack. “Wine was or still is perceived as a type of alcohol, even though in today´s gastronomy is starting to be an essential accompaniment to food“ (Pavloušek and Burešová, 2015, p.120).
Wines with more significant flavours such as Tramín červený or Veltlínské zelené are well accompanied with spicy herbaceous food. Czech wines are lighter, which is more convenient for Czech cuisine, where pork meat is used quite often. Red wines that are grown in the Czech Republic are Rulandské modré, Frankovka, Svatovavřinecké as well as wines with more tannins, such as Cabernet Moravia or André (Myšičková, 2015).
The Czech Republic offers a wide range of gastronomic facilities, which offer degustation menus and some of them are pairing the specific meals with Czech wines. La Degustation 23
Bohême Bourgeoise is one of them, which is accomplishing it on a high level and belongs to one of the three restaurants in the Czech Republic that has one Michelin star. (Červenka, 2016). The example of the degustation menu, which includes six courses, shows the perfect connection of Czech seasonal food and Czech wine (Sahajdák, 2017).
Figure 3: Degustation menu – 21.04.2017
first egg, dill, cream riesling 2015 – sonberk second trout, potatoes, mustard blanc de pinot noir 2015 – marko jelič third hostín white asparagus, pumpkin, prague ham šedý pinot 2015 – jakub novák fourth onion, pork lard grefty 2015 – ota ševčík fifth veal offals, pasta pinot noir 2013 – petr kočařík sixth olomoucké tvarůžky, apple, poppy seeds beer – matuška currant yogurt, hazelnuts, mead ryzlink vlašský 2013 – michlovský Source: La Dégustation Boheme Burgeoise (Sahajdák, 2017)
24 2 Analytical part
This chapter dealing with the results and findings is divided into three parts. Firstly, the methodology, which eas used will be introduced and descrribed. The second part shows the top ten wine regions in production of wine from the world. According to Puckette (2013) top wine production regions are ranking from the highest to the lowest– France, Italy, Spain, United States, Argentina, Australia, Germany, South Africa, Chile and Portugal. The last part deals with the answers from semi-structured interviews and their overall analysis.
2.1 Methodology This Bachelor thesis is divided into two parts and has two aims as well as two research questions. The first aim is to find out the implementation and specification of the usage of the enogastronomical rules in the selected countries of the entire world. The second aim is to find the scope of the usage of the enogastronomical rules in the Czech Republic. In this part, all the research methods will be introduced and described.
The research questions had been specified before writing the bachelor thesis and are the focus of two different parts. The first research question is whether there are similarities in using the enogastronomical rules for different grape varieties in the World. The second question is – what is the scope of usage of wine and food pairing rules in the Czech Republic?
The main method, which was used for the world, is analysis of literature review. Literature review has the importance of gathering information, which was already written about this topic. This method was used in order to analyse existing rules and information about the general enogastronomical rules as well as the rules for the specific grape varieties. This method was suitable in order to gain an overall view on enogastronomy. Received information from the literature review was about the main components, which are needed for understanding wine and food, because they have an impact on the overall impression from wine and food pairing then the general enogastronomical rules and lastly the enogastronomical rules for specific grape varieties from the world.
25
The primary data were collected by method of personal semi-structured interviews, which were required for the answering the second research question connected to the Czech Republic in order obtain different opinions on this topic. The interviews were conducted in the Czech language and recorded due to the translation and verification. The selection of the research samples was made randomly but they all have similar important characteristics, which are the years of experience in the hospitality and gastronomy sector and the interest in wine and food pairing. The random choice of interviewees was made in order to have unbiased attitude to the topic and to gain more overall opinion on this topic. The respondents come from different parts of the Czech Republic as well as from different working environments and businesses, which are in every case relevant to the topic. The diversity provided a wider range of information from different perspectives. The questions for the interviews were prepared in advance in order to lead the conversation and cover all the necessary aspects. However, the interviewees added an extra knowledge and the additional questions where made up during the interviews and helped to deepen the answers and cover the whole topic. Ten interviews were enough due to the repetition of the answers, the qualitative research was finished. The interviews agreed with publication and recordings.
The collection of quantitative data was based on the methods of observation at author´s working environment in the wine bar. Observing was useful for detecting the drawbacks in the usage of enogastronomical rules in the Czech Republic.
26 2.2 The World
This chapter shows results and findings of the similarities in using enogastronomical rules for different grape varieties in foreign countries. First of all, there are specific food pairings that are suitable for each grape variety and consequently, there is a specific recipe including suitable ingredients with explanation. These recipes provides the best combination of ingredients in order to experience a perfect match.
Chardonnay
The most convenient pairings for Chardonnay are dishes that have rich textures and flavours, notably various shellfish (lobster, scallops, prawns and shrimp) with cream or butter sauce. On the other hand, for pairings with mussels and oysters, it is better to choose unoaked types. Chardonnay works well with nuts and all kinds of recipes including nuts, considering that one of many characteristics of Chardonnay are toasted nuts. Another good match is with sweet spices like cinnamon, dried ginger, nutmeg, which show the tastes derived in Chardonnay from oak barrels (Goldstein and Goldstein, 2006).
Fruitier unoaked Chardonnay from warm climate regions is suitable to pair with tropical tastes and sweet ingredients. The suitable recipe is roast lobster with tarragon-lemon butter, which consists of lobster, tarragon, onion, lemon juice, butter, salt and pepper. The structure of the recipe allows a sweetness, which lobster has to be highlighted by fruit- forward Chardonnay (Goldstein and Goldstein, 2006).
According to Rossman (2011), grilled chicken, green salad and baked potatoes are balanced well with Chardonnay from California with sweeter flavours.
Unoaked Chardonnay with higher acidity counterbalances rich dishes by “cutting” their richness. These wines are especially from cool climate wine regions – Germany, and Northern France. Cool climate Chardonnay is delicious with grilled, herb-marinated fish with white beans. This recipe contains virgin olive oil, thyme, sage, rosemary, garlic, salt, pepper, cooked white beans, lemon and fillets of swordfish or sea bass (Beckett, 2015).
27
Chardonnay is generally recommended to pair with ingredients such as mushrooms, onions or garlic prepared on butter. Young, unoaked Chardonnay from cool climate is brilliant with light food such as raw or lightly cooked shellfish like crab and prawns and as a side dish to pasta, spring vegetables or even creamy vegetable soups (Burnham, n. d.).
Full bodied Chardonnay, which is from warm climate wine region or aged in oak barrels needs to be paired with rich and textured recipes including poached salmon with butter sauce or chicken whit wholegrain mustard sauce. The oak component of Chardonnay is also important and this Chardonnay matches with meals, which have smoky element such as creamy pasta with smoky bacon or veal medallions with pancetta (Life Food Wine, 2015).
The other suitable matches are salmon, chicken, creamy pasta, Caesar salad or salad with chicken, peach, mango or even macadamia nuts. Full bodied, oak aged Chardonnays from Australia, USA - California are suggested to be paired with specific dishes such as Eggs Benedict, grilled veal with mushrooms, red peppers, corn, pumpkin ravioli or cheddar cheese. The unusual tip suggests combining Chardonnay with foie gras (Beckett, 2015).
Sauvignon Blanc
Goldstein and Goldstein (2006) state that typical Sauvignon Blanc (young, minimally oaked or unoaked) appears delicious with salads, vegetarian dishes including zucchini, eggplant, peppers, asparagus and poultry or seafood. Sauvignon from warm climate regions for instance California matches well with the following recipe-baked goat cheese in a walnut crust with salad and apples. The ingredients needed are mild goat cheese, virgin olive oil, toasted walnuts, thyme, balsamic vinegar, sherry vinegar, mixed salad and green apple. The goat cheese requires a wine with high acidity, which Sauvignon Blanc has. Mineral Sauvignon Blanc from cool climates works well with seafood salad consisting of shrimp, clams, squid, mussels, virgin olive oil, lemon juice, parsley, celery, black pepper and a small cup of Sauvignon Blanc. It is a refreshing combination to which Sauvignon Blanc adds crispiness and freshness (Goldstein and Goldstein, 2006).
28 Previous research (Puckette, 2013) has shown that Sauvignon Blanc with its herbaceous flavours pairs perfectly with similar green herbs such as parsley, rosemary, basil, cilantro or mint components. Sauvignon Blanc with dominance of citrus flavour or Chilean, Argentinian Sauvignons which are known for intensive grapefruit flavour are advised to be paired with sardines, mackerel, fried fish and Greek or Mexican food (Puckette, 2013).
The herbaceous characters that are typical for Sauvignon Blanc go well with meals consisting of green vegetables, especially asparagus, broad beans, such as a vegetable frittata. The drier styles of Sauvignon Blanc are suggested to pair with grain dishes such has quinoa or risotto with grilled vegetables due to the level of acidity of Sauvignon Blanc (Life Food Wine, 2015).
Due to the Sauvignon´s Blanc brighter level of acidity and lower level of alcohol, spicy dishes are convenient because the alcohol as well as the acidity cleanse and refresh your palate. The other referenced foodstuffs are avocado, tomatoes, green onions, olives, feta and goat cheese. Aged Sauvignon Blanc are preferred to be consumed with white meats such as veal or chicken accompanied by a creamy sauce or with spring vegetables like asparagus or peas (Beckett, 2016).
Riesling
For dry Riesling from warm climate is a perfect match roast pork loin with creamy onion sauce and sautéed apples. The ingredients needed are pork loin, garlic, black pepper, butter, yellow and red onions, leek, chicken stock, nutmeg, cream, chives and apples. This match offers a rich texture of the meal, which is created by sweet onion sauce and additionally, green apples add tartness and ripe tastes that are perfectly paired with Riesling (Goldstein and Goldstein, 2006).
Seafood, salads, vegetable starters, sushi and light fish highlight dry Riesling. Sweet Riesling is especially suited for desserts with berries and tropical fruits, although very sweet Riesling is the best savoured on its own, with some citrus desserts, fruit prepared in honey or even with crème brûlée (Beckett, 2011).
29 Hot spicy food is counterbalanced by sweetness and due to this the sweet wine, Riesling is a perfect choice for Thai, Mexican or even Indian cuisines (Rossman, 2011).
Owing to Riesling´s sweetness and acidity, it makes a perfect accompaniment to spicy cuisines such as Indian and Asian. This match is suitable for Kabinett or Spätlese Riesling, which also work well with some game dishes such as goose and duck. Riesling can be very diverse and it influences the pairing rules (Puckette, 2013).
Chinese Chicken Salad matches with Riesling from cool climate region. The essential components are chicken breast, ginger, garlic, salt, soy sauce, rice wine vinegar, sugar, black pepper, sesame oil, grape seed oil, red cabbage, romaine lettuce, carrots, cucumbers, cilantro, sesame seeds and crunchy noodles. This combination of ingredients is a perfect match for Riesling due to its crispiness and hints of apricot and apple flavours (Gavin, 2016).
Pinot Gris/Grigio
Alsace Pinot Gris is recommended to be paired with a recipe that is butternut pumpkin risotto covered with gorgonzola cheese. The recipe consists of vegetable broth, butter, olive oil, onion, garlic, sage, butternut pumpkin, salt, Arborio rice, cream, Gorgonzola cheese, black pepper and a cup of Pinot Gris. The wine´s acidity refresh the palate and Pinot Gris neutralizes any saltiness from Gorgonzola. For Italian Pinot Grigio a meal including scallop ceviche with grapefruit and avocado is suggested. It consists of scallop, lime juice, grapefruit juice, red onion, jalapeño chillies, olive oil, fresh mint or cilantro, salt, grapefruit and avocado. The Ceviche is a refreshing salad that resonates the flavours in Pinot Grigio (Goldstein and Goldstein, 2006).
The Italian Pinot Grigio is accompanied well with fresh mozzarella. The sourer styles of Pinot Gris from Alsace as well as California are delicious with simple pasta, shellfish dishes including oysters, clams and mussels, especially complemented with rich reductions of fresh herbs or fish juices. Pinot Gris is elevated by spicy food, specifically Indian, Asian and Thai food. Pinot Grigio works well with dishes that are based on raw fish such as tuna tartar, salmon carpaccio and ceviche. The wine´s acidity uplifts the tasty fish (Beckett, 2007).
30 Cabernet Sauvignon
Red meats are always great option for Cabernet Sauvignon but select and older wine for pairing with rarer cuts, because young and juicy wine works well with longer-cooked or stewed meats. The preparation of food is highly important and grilling is advisable for this type of wine, it raises a bitter component to the food and makes the space for Cabernet´s tannins. Adding black pepper on steak or tuna will decrease the impact of tannins on the final taste but the best choice is young style of Cabernet Sauvignon. Cabernet Sauvignon from Bordeaux and New Zealand have similar flavours and in order to strengthen them, use fresh herbs and Portobello mushrooms. Bordeaux-style Cabernet Sauvignon, which is earthy and has flavours of black currant, is a perfect match for a steak au poivre. Fille of beef, salt, black pepper, brandy or cognac, Dijon mustard, Worcestershire sauce, butter and oil are necessary, if you want to cook this meal. The neutral flavour of the steak is covered with a strong sauce. The black pepper decreases the strength of the wine´s tannins; however, younger wines are better than the mature ones. On the other hand, for aged and developed Cabernet Sauvignon from warmer climates is coffee- and pepper- rubbed rib toasts. This recipe includes rib roast, garlic, soy sauce, black pepper, freshly ground coffee and olive oil. The coffee and pepper are significant for their earthy flavour, which is in balance with tannins in the Cabernet Sauvignon (Goldstein and Goldstein, 2006).
Additionally, Vínorevue (Dušková, 2008) claims that Cabernet Sauvignon is perfect with venison, pork belly or even short ribs, these meals highlight the intensive flavour of Sauvignon Blanc.
According to Beckett (2014), the best picks for Cabernet Sauvignon are these six dishes. First and the most common one is steak, especially a bit fatter like ribeye and sirloin, which should be served rare to medium-rare, or it could be in a form of a burger. Beef short ribs or mushroom stroganoff will enhance the final experience (Beckett, 2014).
Merlot
Merlot goes well with berry fruits or any dishes including dried cherries, cranberries and raisins that resonate well with the flavours in the wine. More austere Merlot with hints of
31 herbs is an excellent choice for recipes such as tuna with rosemary and citrus tapenade, which contents Kalamata olives, green olives, rosemary, garlic, black pepper, orange juice, olive oil, black pepper and lastly tuna fillets. Merlot with a higher acidity goes well with olives, garlic and the rosemary makes the texture herbal Merlot is brilliantly highlighted. A perfect match for aged and mature Merlot is Mediterranean vegetable ragout with polenta. This light meal needs for the preparation: eggplants, olive oil, garlic, onion, green peppers, zucchini, mushrooms, tomatoes, black pepper, fresh basil and basic polenta. Merlot provides a great match even if it has lost a small level of acidity during the aging time (Goldstein and Goldstein, 2006).
Due to the content of medium tannin and not too much acidity, Merlot makes good match with many kinds of food, especially light food like chicken (Puckette, 2013).
Beckett (2017) states that light Merlot fits with pasta dishes covered with tomato-based sauces, specifically with bacon/pancetta or mushrooms, grilled chicken with grilled vegetables such as zucchini, eggplant and peppers. Surprisingly, pizza and other toasted cheese meals such as panini and quesadillas are great. Riper style Merlot is recommended to be paired with spaghetti, meatballs, lasagne, cheeseburgers, roasted turkey, beans and rise based dishes. Classic Merlot form Bordeaux is well highlighted by grilled chops – veal, pork, and lamb with herbs such as thyme, rosemary, and oregano or beefsteak with red wine sauce. Lastly, the full-bodied Merlot is exemplified with roast beef or lamb, served rare (Beckett, 2017).
Pinot Noir
Oaky and smoky Pinot Noir goes well with salmon with soy sauce, ginger and sake. The recipe requires these ingredients: chicken stock, cup of sake, soy sauce, fresh ginger, garlic, olive oil, black pepper and salmon fillets. Pinot Noir and salmon are perfect together and the Asian combination of soy sauce, ginger and sake connect the tastes in the meal together (Goldstein and Goldstein, 2006).
Due to the varieties of Pinot Noir, there are many options for pairing. Pinot Noir is served with rich meat such as duck as well as salmon or tuna. It is recommended to select dishes
32 that include mushrooms and earthier flavours such as squash, lentils, onions, garlic and Dijon mustard. Pinot Noir shows well with Asian, Indian, Chinese and Korean cuisines where there is the appearance of spicy flavours. Cheeses such as Pecorino, Comté, Camembert and Brie are a convenient match (Dušková, 2007).
Syrah/Shiraz
Cool climate Syrah from France that is typically lighter because of less oak aging, pairs well with a lamb or grilled eggplant, zucchini and tomatoes. On the contrary, warm climate Syrah from Australia, Spain and Argentina has richer texture with more tannins due to more oak aging. The ideal pairing is barbecue pork with spices like pepper or cumin in order to highlight the fruitiness in the wine. Another way is the usage of Asian tastes - a plum sauce that will add to the fruitiness in the wine (Puckette, 2014).
Shiraz from cool climate wine regions works perfectly with seafood or even with kangaroo or venison. Shiraz that is juicy and spicy is paired with some hard cheeses such as parmesan or aged cheddar (Life Food Wine, 2015).
One of the best match for French Syrah is Moroccan lamb barbecue. What is needed are these ingredients: onion, garlic, cumin, paprika, salt, black pepper, cinnamon, ginger, parsley, cilantro, lemon juice, olive oil, leg of lamb or lamb chops and butter. African food works well with Syrah wines, which are spicy, and meaty (Goldstein and Goldstein, 2006).
The suggested recipe for Australian-style Shiraz is beef tenderloin with Shiraz sauce. This specific meal consists of olive oil, salt, black pepper, a glass of Shiraz, onion, beef stock, rosemary, thyme, tomato paste, sugar and butter. This combination is perfect due to the texture of food, which is accompanied by full-bodied Shiraz (Murch, 2013).
Rosé wines
Light food such as melon with prosciutto, salad Nicoise, hummus, seafood and olive appetizers are great accompaniment (BigOven, n. d.).
Garnacha rosé wine goes well with chicken kebabs or typical Mexican food-tacos including tortilla, cheddar cheese, avocado, salt, oil, tomatoes salsa and chicken. Caprese salad 33 including mozzarella, basil, olive oil, balsamico and tomatoes is a great addition to Sangiovese rosé wine (Puckette, 2016).
Champagne
Champagne matches smoothly with a variety of cheeses, many types of fish, shellfish and buttery/creamy dishes with biscuit flavours (Flynn and Stevens-Castro, 2015).
Pasta with oysters or clams is a great match because the bubbles will enhance the taste of the pasta. The suggestion for a vegetarian meal is filo pastry with filling of goat cheese with thyme and black pepper. The intense flavour of goat cheese with its creamy structure is accompanied with mineral acidity of Blanc de Blancs champagne. This combination boosts the mix of sweet, crunchy and herbal elements. Food such as lobster, scallops, shrimp or even sushi is suitable to marry with Champagne (Hallowell, n.d.).
The suggestion for paring Champagne are oysters with caviar and foam. The recipe consists of oysters, sea salt, black caviar, a glass of champagne or sparkling wine, egg whites and lemon. This enhancing pairing of creamy foam, crunchy caviar and delicious oysters with champagne provoke an amazing experience. The ideal Champagne for this combination is Blanc de Blancs (Flynn and Stevens-Castro, 2015).
Cava
Salads with dry fruit and nuts will accentuate the taste of a vintage cava or a cava that has been aged for more than fifteen months; this cava has dry, nutty, creamy and toasty characteristics. One of the best combinations with cava is rice or even better, any kind of paella (Goldstein and Goldstein, 2006).
Due to the relatively low level of alcohol and acidity, it allows pairing it with spicier food, since the level of spiciness is not amplified by the strength of the alcohol (Bodegasvegamar, 2015).
The perfect suggestion is seafood such as oysters, prawns, clams and shrimp because cava strengthens the flavour and intensity of seafood. Cheeses and cava have some similarities - yeasts, ageing time, acidity and owing to this, sheep milk cheese, for instance, Manchego 34 or even blue cheeses such as Roquefort and Cabrales, combine well with the sweeter Cava (Institut Del Cava, n.d.).
A top choice for Cava are spicy prawn tapas with melon and cucumber. The essential ingredients are prawns, honeydew melon or cantaloupe, cucumber and spicy pepper. The pairing style, which is used, refers to counterbalancing. The spiciness of the prawns with the sweetness of melon counterbalance non-vintage, fresh and fruity Cava (Flynn and Stevens-Castro, 2015).
Prosecco
Dry, non-vintage prosecco ideally from Veneto matches incredibly with portabello mushrooms stuffed with creamy ricotta cheese and sun-dried tomatoes. Ricotta cheese, sun-dried tomatoes, parsley, portabello mushrooms, red onion, clove, parmesan cheese, salt and pepper are components, which are necessary. Cleansing is the pairing style that is practised because light prosecco cleanses the palate after each bite of rich Italian ricotta. The acidity of the wine hold up to the strong components such as onion, sun-dried tomatoes and parmesan (Flynn and Stevens-Castro, 2015).
Prosecco is well suited for light dishes, salads, olives, chips, prosciutto and melon, sushi, mushrooms, chicken, risotto, shellfish and soft Italian cheeses - fresh ricotta would be a suitable one (Sisk, 2016).
Port wine
Tawny port wine is paired well with aged cheddar cheese, apple pie, dried fruit, milk or dark chocolate, tiramisu, pumpkin pie as well as with Stilton cheese and Portugal ‘cheese – Queijo Serra da Estrela. . Ruby port wine works well with blue cheese, berry – based and coffee desserts. Lastly white port wine has various levels of sweetness and is often served as an aperitif, sometimes mixed with tonic or in cocktails. Ruby port wine typical for its fruity character and sweeter flavour is suggested to be combined with desserts like chocolate ganache truffles, which contain chocolate with a cacao content of about 60%, cream, cocoa powder and butter. Tawny port wine has dominance of nutty and toffee
35 tastes, which work well with almost any cakes that have nuts or crème brûlée (Slinkard, 2016).
Sherry
Fino works brilliantly with almonds, olives, chips and ham. Amontillado is combined with oily fish and chicken dishes. Lastly, Pedro Ximénez is great with vanilla ice cream (Goldstein and Goldstein, 2006).
One of the best pairing for Fino with nutty and toffee aromas is salad that consists of Spain´s sheep´ milk cheese – Manchego, fennel, oranges, virgin olive oil, Sherry vinegar, orange juice, salt flakes, lettuce leaves and walnuts (Muir, n. d.).
2.3 The Czech Republic
The analysis of the results and findings for the Czech Republic is based on the interviews with ten respondents who are in contact with wine as well as food every day. The main purpose of the interviews was to answer on the research question, which had been defined at the beginning - what is the scope of the usage of enogastronomical rules in the Czech Republic? The selection of interviews was made randomly from different parts of the Czech Republic. The interviewees work in different sectors of hospitality and all of them have years of experience in this field. Each of the respondents has a view on enogastronomy from different perspective, however, wine and food pairing connects them all. The interviews consisted of nine questions and additional questions because the interviews were on a basis of semi-structured interviews, there was a space for explanation of their opinions and positions.
1. Are you interested in enogastronomy? i. Where did you for the first time heard about enogastronomy?
All of the interviewees have worked in hospitality for a long time and have a wide range of experiences. “Travelling and exploring new countries gave me the knowledge about enogastronomy. “ The diversity of the establishments where the interviewees are employed or which they even own is great. For all of them, enogastronomy is kind of a
36 hobby and work in the same time. “Enogastronomy is a part of my work as well as my hobby. “ All of them agreed on the fact that the first idea about wine and food paring came up during work in restaurant, kitchen, bar or any gastronomic facility. “It makes a sense to explore small details, which ensure a perfect match. “ All of them are familiar with wine and food pairing and use it quite often at work or even at home. “At home you can afford to make some mistakes and try extraordinary combinations, at work you have to be reserved and rather follow the enogastronomical rules. “
2. Which sources do you use for looking up new information about wine and food pairing? i. How is the theoretical knowledge and the practical experience important for you?
Internet provides a great access to all kinds of information, publications and articles about wine and food pairing. The respondents mainly use internet as a source of the information, however, two of them are attending the degustation that are held by the Association of Czech Sommeliers. Two of them subscribe and read the magazines about wine, where are the specific chapters, which are dedicated to combining wine and food. According to four respondents, it is difficult to look up information and facts about wine and food pairing in the Czech Republic because there are not plenty of articles or publications about it. In order to gain useful information about enogastronomy, they read articles and publications from foreign countries. “The knowledge of a wine and food pairing rules is an obligation for sommelier or people working with wines but personal experience is the most important part. “ The focus should be on the practical training that helps to broaden your knowledge and allows you to taste and discover tastes and aromas inherited in the wine and food. These skills cannot be taught or learned and have to be developed and improved by the person and used in practical way. “Pairing is about the practical experience, gaining and gathering information from winemakers, sommeliers and colleagues. “ Degustation menus from restaurants are very useful in order to have a look on the connection between wine and food. “Famous restaurants that are all over the world gave me the opportunity to see the combinations and inspire me with their creativity. “ Although, the practical experience is for all of them much more important than the theoretical knowledge, the general knowledge about basics of enogastronomy is essential. 37 3. What is your opinion on wine and food pairing in the Czech Republic? i. Is there any region in the Czech Republic, which is the leading one in the level of using enogastronomy (if so, which?) or is it the same in the whole Czech Republic?
“Enogastronomy in the Czech Republic is a discipline that is not as established as other fields in gastronomy. “ The overall agreement of responders was that people are still in the process of learning and exploring how to combine wine with food. “The approach to wine and food pairing is not as scientific as to other disciplines. “ The education of the Czech people about wine and food is insufficient and different from foreign countries. Eight of the interviewees see the difference from the same point of view. “ For the countries such as France, Italy, Spain, Portugal that have a long history connected to the wine industry, is the knowledge about pairing wine and food natural. “ They are consuming slowly and without any rush and it is very common to accompany food with a wine. “Czech people are used to fast dining, they do not think about the combination of wine and food, they almost in every cases open the bottle of wine after eating their meals. “ The Czech people do not have enough time to eat slowly without any rush. As it was mentioned in the literature review, Czech people considered wine as a kind of refreshment and a beverage, which was consumed during different kinds of events, not as a tool for pairing with food. All the interviewees agreed on the fact that the usage of enogastronomical rules in the Czech Republic has increased in the last five years, mainly in the capital city of the Czech Republic, Prague. Moreover, the main issue in the whole Czech Republic is the education about wine and food pairing, the gastronomical facilities complain about the insufficient knowledge of their employees who are not aware of this upcoming trend in hospitality. Eight of the respondents have an opinion that Prague is the leading city in the level of using the enogastronomical rules. “In comparison to other cities, the demand and consumption is greater in Prague. “ The largest selection of dining facilities is in Prague and that is the reason why the answers were almost identical. The wider amount of restaurants, hotels, bars and so on, gives Prague the big advantage for being on the first place in the usage of enogastronomical rules. “In Prague there is the influence of surrounding wine countries, which are the leaders in enogastronomy and the sommeliers travel abroad to gain more
38 experience and learn more.“ “On the contrary, the winemakers from Moravia are more focused on their own experience and skills, which they share between each other. “ This part of the Czech Republic is not a leading region in the usage of the enogastronomical rules because the main touristic destination is Prague where is the biggest accumulation of people. According to the research, the restaurants and wine bars that are successful at making up degustation menus with specific wines are La Degustation Bohême Bourgeoise, Vinograf and Grand Cru. The degustation menu offered by La Degustation Bohême Bourgeoise is mentioned in the literature review, where are the Czech meals matched with the Czech wines. “The clients are looking for the added value in gastronomy, which enogastronomy definitely is. “ Two respondents perceive Brno as a city with potential in wine and food pairing. “The majority of people in Brno who are employed in gastronomic facilities come from Brno or surroundings areas where wine growing areas are. “ According to the respondents, this fact gives the employees a big advantage because they grew up there and are familiar with the wine industry.
4. Do you attend/arrange degustation on a topic – wine and food matching? i. If you arrange the degustation, what sort of people attend it? Are they professionals or only wine enthusiasts? ii. Do you think that enogastronomy is mainly connected with high society?
Eight of the repliers arrange their own wine degustation in connection with food. Six of them are actively creating degustation menus only for closed society and cooperate with chefs in order to ensure that the combination will be excellent. One respondent is creating degustation menus for gastronomic facilities. Two respondents are arranging degustation with specific wines for public, not closed society. “The most important thing in making up wine and food pairing is the communication with a chef. “ There are two main ways how to match wine and food. “First one is to prepare and taste the food and then combine it with suitable wines, the second method is more complicated because first the wine is selected and then paired appropriate food. “ One correspondent arranges wine and food pairing degustation, which are targeted at the students who attend university. “The main aim is to experiment and find out the causes of the specific wine and food pairings. “ Two of the repliers actively attend seminars or courses on the topic of enogastronomy, which are held 39 by the Czech Association of Sommeliers. All of the interviewees visit restaurants, which offer degustation menus, where they can discuss wine and food combinations with qualified sommeliers and learn something new. “The majority of people who attend our degustation are wine enthusiasts who are exploring and learning the basics of wine and food matching. “ According to the answers, enogastronomy is mainly connected to high society, although one of the correspondents has the opinion that: “people who have money do not have time for degustation and that is the main problem. “ The good-quality wine and food pairings cost an amount of money and customers from high society are able to pay for the quality and experience. “However, it is possible to organize tailor-made degustation with lower budget but the quality of enogastronomy will be much lower. “ According to the two respondents, the demand is mainly from high society because they have an opportunity to travel abroad where enogastronomy is on a higher level and is used automatically almost every day, they require the same standards here. One opinion was that: “the wine and food paring sessions are organised at households of wine enthusiasts where the most interesting combinations are made. “
5. Which wine and food pairing rules do you apply? Do you follow the rules or do you rather experiment? i. Are you interested in the combination of Czech wine and Czech food or do you prefer different combinations (if so, which?)?
All respondents agreed on the fact that it is important to know basics of enogastronomical rules and to be informed about these rules. “It is necessary to know the enogastronomical rules, however, I am against the stigmas or rigid rules like Sauvignon Blanc always pair with goat cheese, there are plenty of different styles of Sauvignon Blanc as well as different kinds of goat cheeses.“ The main core of matching wine and food is to think about it in advance and put it together on the basis of personal knowledge. All of the respondents are using method of counterbalancing and seven of them are using method of paralleling, which they use at home where they have enough time for cooking. “The main focus is on the interaction of flavours and aromas in the wine and food and on discovering the harmony and balance. “ Congruent pairing is for all of them known, this method of finding the same componenents in food and wine, is popular and easy to apply. Experience plays a 40 significant role in usage of enogastronomical rules and it cannot be taught but it comes with years of trying the combinations. The majority of correspondents prefer experimenting to strictly following the enogastronomical rules. “The wine should accompanies the food, not to be dominant. “ The harmony and balance between food and wine is the aim. “ The whole pairing depends on the customer’s requirements and tastes and the sommelier should be able to read the costumer or ask the questions in order to get to know their tastes and then combine suitable wine for them.“ Enogastronomy depends on the demand and the type of gastronomic facility. “If we are creating a degustation menu, we choose three wines that will suit the food and the client has the opportunity to try it and find out which wine would be the right one for him/her.“ Tastes of the consumers differ and the sommelier should be prepared even for unusual combinations. All of the responders answered that the combinations, which they make are the mixture of different types of cuisines with different types of wines. They do not prefer to work only with specific cuisines or specific wines. After all, it is known that Czech cuisine is difficult to pair with wines because of the sauces, which are typical for the Czech Republic. “However, the Czech chefs are trying to cook Czech food in an innovative way in order to lighten it and find a healthier way. “ According to them, it is very helpful and useful to try other cuisines as well as foreign wines toward gaining international view on enogastronomy. “The best way how to explore and learn more about enogastronomy is to try the combinations at home where you can afford to make mistakes.“ Some of the interviewees recommended interesting combinations such as Thai food or sour cabbage with meaty sausage pair with Czech Tramín Červený, typical Czech main course – svíčková (beef tenderloin with creamy sauce and dumplings) matches well with two options -Grand Cuvée Caberner Bíza or Chardonnay Gala, zander with Ryzlink Vlašský.
6. What do you think about the usage of the enogastronimical rules in the Czech Republic?
All of the correspondents have the same opinion that the sommeliers have the knowledge about basics of enogastronomy, however, their education is only sufficient not excellent. In the Prague´s gastronomic facilities as named above, the level of knowledge about the wine and food pairing rules is good. “In the comparison to the wine regions in foreign 41 countries, the Czech Republic is still in the shadows, however, it is improving every year.“ Certificated sommeliers follow the same rules because they attend the same course, which are arranged by the Czech Association of Sommeliers. The education of people about enogastronomy is lower than in other countries because here is not that widespread. There is insufficient number of degustation and festivals on the topic wine and food pairing – the biggest one is Wine Prague Festival, which is mainly focused on the wine not food. Half of the repliers commented that it is the entire education in the Czech Republic. “The main issue is the education of Czech people who are used to fast dining and consume their food fast, which leads to their health problems.“ According to the interviewees, the Czech nationality should learn more about dietary habits from foreign countries and slow down and enjoy the food with a glass of wine. One correspondent mentioned that employees educated about enogastronomy do not stay long in gastronomy. “It is difficult to retain the high-quality service and providing wine and food pairings, if the employees are still changing. “ The majority of asked people agreed on that the education in hospitality, gastronomy field is insufficient and does not prepare the students for future work, which is connected to gastronomy.
7. Do you find any drawbacks in the usage of enogastronomy in the Czech Republic?
As it was written previously the education is one of the main drawbacks. Nine of the responders were positive about the usage of enogastronomy. “I have the experience that when somebody is doing the service on the basis of enogastronomy, it is a satisfying and good service. “ However, a few people understand what they do. One of the replier finds a shortage in Moravia, in the area of winemakers. “The winemakers do not have a perspective about the foreign market and do not travel abroad or taste some foreign wines. “ They focus only on their tradition and production and are not keeping up with new trends. On the other hand, they are satisfied and target a specific group of customers. Not all of them are like that. Two of the interviewees see the drawback in the attitude of the clients. “Some of the clients are unwilling to take the advice from the sommelier and rather order what they like, even if it is not suitable for pairing with the specific type of meal. “ Even though Prague is the leading city in paring wine and food, there is still not an adequate number of restaurants with this type of service on a high level. All of the repliers claim that 42 enogastronomy is in the process of developing and it is just a matter of time when it will be used correctly and more often. The respondents see the potential in wine and food pairing in the Czech Republic.
8. Would you suggest any recommendations/solutions for improving the usage of wine and food pairing?
According to the respondents, the main solution should be the general improvement of dietary habits of the Czech nationality. “It is not only about enogastronomy, it is about the change in the attitude of consumers towards the quality of ingredients and food in general. “ This would teach them to accompany food with a great wine. Promotion is important as well and the creation of a marketing plan focused on promoting the connection of quality food with quality wine would be helpful. “Promotion should be made in a friendly way, not to force the customers because that could be counterproductive. “ Another suggested recommendation is to implement enogastronomical rules in more restaurants: “restaurants in smaller towns or cities could start up offering of degustation menus connected with local wines, which would help the clients to gain an idea about enogastronomy.“ The qualification of the sommeliers could be higher and this could be solved by organising more events on this topic – wine and food pairing, which would help to broaden their knowledge about combining wine and food.
9. Do you consider enogastronomy as a part of the Czech culture? If so, how crucial is it?
All of the interviewees answered no, except one of them. “At this moment yes and I find it as a very essential part of the Czech culture, although it is the most intensive in high society. “ The rest of answers were no with explanations that it is starting to be better. The reason why responders do not take it as a part of the Czech culture were similar. “There are still people who do not appreciate the usage of enogastronomical rules. “ Czech people do not think about wine and food together, they eat and they drink separately not together. “It is still a long way to get rid of our label as a beer nationality, which the Czech Republic unfortunately has. “ Compared to previous years, the consumption of beer in the Czech Republic is decreasing, which is very positive for the evolution of enogastronomy. 43 2.3.1 Summary of the answers According to the answers provided by the interviewees, the usage of the enogastronomical rules is not very widespread in the Czech Republic, however, it is getting better last five years and it is only a matter of time when wine and food pairing will be a usual service in every gastronomic facility. All the interviewees agreed on the fact that the Prague is the leading city in the usage of the enogastronomical rules on a high level. Especially, the gastronomic facilities in Prague provide a wide range of degustation menus with specific wines. These gastronomic facilities have sommeliers with skills and knowledge about wine and food pairing, however, there are not a lot of them. It is difficult to find enough skilled employees who know and follow the basics of enogastronomical rules. The main drawback lie in the education of Czech society, which knowledge is insufficient about enogastronomical rules. Compared to foreign countries, which have the history connected to wine industry and their inhabitants are used to pair a good food with a glass of wine. The Czech people still have to learn a lot about enogastronomy but it is on a good way.
44 3 Recommendations
This chapter consists of recommendations and suggestions, which are based on the information given by the analysis of results and finding and by the respondents. This part deals with author´s suggestions and recommendations, which would help to improve the perception of enogastronomy and the usage of enogastronomical rules.
The complication appeared while making the analytical part about the implementation and specification of the usage of enogastronomical rules for different grape varieties in the World, the author was unable to travel to foreign countries and gain more information about this topic and the respondents did not know the specific pairings for each grape variety, which are discussed. Due to this fact, the literature that is relevant to this topic was used where are given the explanations for each pairing. The following recommendations suggest the solutions for improvements related to the enogastronomy.
When writing this bachelor thesis, one of the main shortages was to obtain literature about enogastronomy for specific grape varieties. There are some publications and articles, however, the specific foreign books about wine and food pairing are not possible to get in the Czech Republic. The only option was to buy them through the website www.amazon.com, where the prices are quite high. The literature about the usage of the enogastronomical rules in the Czech Republic is insufficient and only a few books focus on enogastronomy. In order to improve this situation, the author recommends publishing a book in the Czech language about wine and food pairing in the Czech Republic with the specific examples and suggestions. The number of sommeliers or even people who are interested in wine and food pairing is increasing and someone from Association of Czech Sommeliers could gather all the information together and create a book about enogastronomy in the Czech Republic. This book would provide a guideline for Czech gastronomic facilities and it would help to improve the level of offered services connected to wine and food pairing.
One of the main drawbacks of enogastronomy in the Czech Republic and the usage of wine and food pairing rules is the attitude of the Czech people towards the quality of food and wine as well. The dietary habits in the Czech Republic are very poor and people are used to 45 fast dining, which makes it impossible to use enogastronomy more efficiently. It would take a long time to change of the way of thinking of Czech society, however, it would be a good idea to create more degustation menus with specific wines even in other parts of the Czech Republic, not only in Prague. Providing degustation menus would allow customers to taste the connection of good food with a brilliant wine. For instance, in Zlín, which is a city in Moravia, the offer of degustation menus by restaurants is very weak. Although there are many gastronomy facilities with good-quality wines, the restaurants do not offer wine and food pairing menus. The suggestion of offering degustation menus with a glass of a specific wine would support the usage of the enogastronomical rules as well as the general knowledge about wine and food pairing rules.
Another deficiency is in the lack of courses, events or degustation on the topic of wine and food pairing. The institution that is gathering sommeliers is the Association of Czech Sommeliers that arranges degustation but only for members of the association. The second institution, which is connected to the association, is The Wine Institute of the Czech Republic that offers courses as well. The recommendation would be to arrange degustation, events and courses more for open public, even in other parts of the Czech Republic, and teach people about the basics of enogastronomical rules and their usage.
Lastly, the focus is concentrated on training the employees who are working in the gastronomy sector. It would be helpful to educate the staff about the basics of wine and food pairing and then even if the restaurant does not have degustation menu with wines, the employees would be able to pair a suitable wine. Another suggestion for improvement would be to provide the materials including the basics of enogastronomical rules for staff of the gastronomic facilities. Education of employees would support the use of enogastronomy in every gastronomic facility, add additional value to service, and enhance the experiences of customers.
46
Conclusion
This chapter represents the last part of this bachelor thesis. The first part of this chapter deals with the aims as well as the research questions, which were set at the beginning of the writing the bachelor thesis will be answered. In the second part, the results and findings will be evaluated. The third part will represent the most important recommendations, which were suggested by the author.
This bachelor thesis has of two aims. The first one is to find out the implementation and specification of the usage of enogastronomical rules in the world. The second aim is to find the scope of usage of enogastronomical rules in the Czech Republic. The first research question is whether there are the similarities in using enogastronomical rules for different grape varieties in the world. The second research question is: What is the scope of usage of enogastronomical rules in the Czech Republic?
Literature review focuses on the general basics of enogastronomy, keys to understanding wine and food, the general enogastronomical rules, the characteristics of chosen grape varieties and on enogastronomy in the Czech Republic. Literature review provides an overview on important components, which are used in the analysis of results and findings.
The analysis of results and findings is divided into two parts. First part deals with the analysis of implementation and specification of enogastronomical rules for different grape varieties. In this part the wine and food pairings for different grape varieties are made and explained. The second part deals with the usage of enogastronomical rules in the Czech Republic. It is based on the answers from semi-structured interviews, which were made with ten respondents, who are in a daily contact with wine and food pairing. The collection of quantitative data was based on the methods of observation at author´s working environment in the wine bar. Observing was useful for detecting the drawbacks in the usage of enogastronomical rules in the Czech Republic.
The analysis of results and findings answered the required research questions and the set aims were achieved. Firstly, the implementation and specification of the usage of enogastronomical rules for different grape varieties was explained and highlighted by the
47 specific recipes. The similarities in using enogastronomical rules for different grape varieties were found, although there are small differences that were explained by examples. Different countries produce the same grape varieties, however, there are some differences in tastes and flavours of the wine, which are influenced by many factors such as climate, terroir and the method of production. Secondly, the scope of usage of enogastronomical rules in the Czech Republic is not the same in the whole Czech Republic, but is mainly in Prague. Prague is the leading city in the usage of enogastronomical rules on a high level due to a wide range of gastronomic facilities, which offer degustation menus combined with specific wines. Czech sommeliers have a good knowledge about wine and food pairing rules and follow enogastronomical rules, which they use in a correct way. Enogastronomy has been evolving for the last five years in the Czech Republic but it has big potential in gastronomic facilities and it is only matter of time when it will be a part of the Czech culture.
The last part of this chapter highlights the important recommendations, which were suggested by the author. One of the recommendations is to publish a book in the Czech language about wine and food pairing in the Czech Republic with specific examples and suggestions. This book could be written by the members of the Association of Czech Sommeliers and would provide a guideline for Czech gastronomic facilities, which would help to improve the level of offered services connected to wine and food pairing. The second recommendation suggests creating degustation menus with specific wines for open public in other parts of the Czech Republic, not only in Prague. Providing degustation menus would allow customers to taste the combination of good food with a brilliant wine. The last recommendation is to educate more employees who work in gastronomic facilities. Providing them with materials and educate them about the basics of enogastronomical rules would be sufficient and they would gain general knowledge about wine and food pairing rules.
48
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Appendix
Appendix 1 - The questions for the interviews
1. Zajímá Vás enogastronomie? • Kde jste o enogastronomii poprvé slyšel? 2. Z jakých zdrojů čerpáte informace ohledně enogastronomie? • Do jaké míry podle Vás hraje zásadní roli teorie pravidel párování a do jaké míry je pro Vás důležitá praxe a osobní zkušenost? 3. Jaký je Váš názor na párování vína s jídlem v České republice? • Myslíte, že je určitý region v ČR vedoucím v úrovni enogastronomie (jaký?), nebo že je úroveň stejná napříč ČR? 4. Účastníte se/pořádáte akce na téma párování jídla s vínem? • Pokud pořádáte, jací lidé se nejčastěji účastní takové degustace? Jedná se o profesionály nebo nadšence do vína? • Myslíte, že enogastronomie je spojována zejména s vyšší společenskou třídou? 5. Jaká pravidla pro snoubení vína s jídlem používáte? Dodržujete striktně pravidla nebo spíše experimentujete? • Zabýváte se párováním českého vína s českým jídlem nebo raději upřednostňujete jiné kombinace (případně jaké?)? 6. Co si myslíte o užití enogastronomických pravidel v České republice? 7. Nacházíte nedostatky v užívání enogastronomických pravidel v České republice? 8. Jaké byste navrhl/a řešení pro zlepšení užití enogastronomických pravidel v České republice? 9. Považujete enogastronomii za součást české kulutury? Pokud ano, jak zásadní?
1) Are you interested in enogastronomy? o Where did you for the first time heard about enogastronomy? 2) Which sources do you use for looking up new information about wine and food pairing? o How much important is the theoretical part and the practical experience? 3) What is your opinion on wine and food pairing in the Czech Republic? o Is there any region in the Czech Republic which is the leading one in the level of enogastronomy (which?) or is it same in the whole Czech Republic? 4) Do you attend/arrange degustation on a topic – wine and food matching? o If you arrange the degustation, what sort of people attend it? Are they professionals or only wine enthusiasts? o Do you think that enogastronomy is mainly connected with high society? 5) Which wine and food pairing rules do you apply? Do you follow the rules or rather experiment? o Are you interested in the combination of Czech wine and Czech food or do you prefer different combinations (which?)? 6) What do you think about the usage of the enogastronimical rules in the Czech Republic? 7) Do you find any drawbacks in the usage of enogastronomy in the Czech Republic? 8) Would you suggest any recommendations/solutions for improving the usage of the wine and food pairing? 9) Do you consider enogastronomy as a part of the Czech culture? If yes how crucial?
Appendix 2 - Interviews with respondents available on attached CD