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The Institute of Hospitality Management in Prague 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
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