Creating A Wine List And Food & Wine Pairing For A Fine Dining Restaurant

The aim of this project is for students to provide advice to customers on appropriate wine & food choices and update wine knowledge by selecting a range of wines for a restaurant wine list.

This assessment addresses the need for managers to have a clear understanding of how to calculate effective costing & pricing of a range of alcoholic & non-alcoholic beverages to support profitability & strategic goals of the business. By completing this assessment, students will develop their knowledge of beverage management, by creating a wine list and completing food and wine matches to enhance the guests experience.

Students are to imagine that they are the sommelier at a new fine dining restaurant in Sydney that is due to open soon. The sommelier has been given the task of creating a wine & beverage list for the establishment. In choosing wines and beverages, students should consider the food menu to ensure that the wine selection is suitable to the items on the menu.

Instructions

Wine List	Region	Price
Wine By The Glass
Sparkling Wine/Champagne
NV Chandon	Yarra Valley	18
Bollinger Special Cuvée	Aÿ	36
Whites
2017 Mount Majura Riesling	Canberra District	17.5
2017 Brokenwood Pinot Gris	Beechworth	19
2017 Alois Lageder Pinot Grigio	Magrè	21
2017 Sigurd Chenin Blanc	Clare Valley	20
2018 Shaw & Smith Sauvignon Blanc	Adelaide Hills	18
2015 TarraWarra Estate  Chardonnay	Yarra Valley	19
2016 Warner Vineyard The Rest Chardonnay	Beechworth	21
Reds
2016 Turon Pinot Noir	Adelaide Hills	18
2015 Michael Hall Pinot Noir	Adelaide Hills	22
2016 Ministry of Clouds Grenache	McLaren Vale	22
2014 Stella Bella Cabernet Sauvingon	Margaret River	23
2016 Unico Zelo Taboo Merlot	Adelaide Hills	19
2016 Frederick Stevenson Syrah Blends	Barossa Valley	23
2014 Château Pâto Shiraz	Hunter Valley	23
Rose'
2017 Chalmers Rosato	Heathcote	17
Sparkling Wine/Champange
NV Holly’s Garden Uberbrut	King Valley	70
NV Chandon	Yarra Valley	70
2008 Arras Blanc De Blanc	Tasmania	140
2010 Jansz Late Disgorged	Pipers River	120
Bollinger Special Cuvée	Aÿ	180
2009 Dom Pérignon	Épernay	380
Riesling
2017 Mount Majura	Canberra District	70
2016 Wines by KT Churinga Vineyard	Clare Valley	78
2012 Mesh	Eden Valley	90
2014 Pegasus Pay Bel Canto	Waipara	100
2014 Kuhling-Gillot Niersteiner Olberg Riesling GG Trocken	Rheinhessen	165
Pinot Gris/Pinot Grigio
2017 Brokenwood Pinot Gris	Beechworth	77
2015 Ocean Eight Tardive Pinot Gris (Off Dry)	Mornington Peninsula	94
2017 Alois Lageder	Magrè	80
Chenin Blanc
2017 Sigurd	Clare Valley	78
2014 Francois Chidaine Les Choisilles	Montlouis	120
Sauvignon Blanc & Blends
2018 Shaw & Smith	Adelaide Hills	74
2016 Michael Hall	Adelaide Hills	84
2016 Gembrook Hill	Yarra Valley	88
2016 Henri Bourgeois, Le Vigne Blanche	Loire Valley	99
2014 Cloudy Bay Te Koko	Marlborough	135
Semillon & Blends
2012 Tyrrell's HVD	Hunter Valley	73
Chardonnay
2015 TarraWarra Estate	Yarra Valley	75
2016 Warner Vineyard The Rest	Beechworth	85
2012 Scarborough, White Label Selection	Hunter Valley	89
2016 Flametree SRS	Margaret River	125
2015 Le Domaine d’Henri Chablis Saint Pierre	Chablis	110
Rose'
2017 Chalmers Rosato	Heathcote	65
2017 Paradigm Hill, Transition	Mornington Peninsula	92
2017 Pierre-Yves Colin-Morey Rose de Pinot	Burgundy	110
Pinot Noir
2016 Turon	Adelaide Hills	71
2017 Giant Steps	Yarra Valley	72
2015 Michael Hall	Adelaide Hills	88
2015 Sinapius Home Vineyard	Tamar Valley	125
2017 Felton Road Bannockburn	Central Otago	170
Grenache
2016 Massena, The Moonlight Run	Barossa Valley	69
2016 Ministry of Clouds	McLaren Vale	85
2016 Jerome Gradassi	Rhone Valley	190
Cabernet Sauvignon & Blends
2016 Leconfield	Coonawarra	68
2014 Stella Bella	Margaret River	85
2015 Ross Hill	Orange	96
2016 Wynn’s Coonawarra Estate Black Label	Coonawarra	115
2005 Réserve de la Comtesse	Bordeaux	300
Merlot & Blends
2016 Unico Zelo Taboo	Adelaide Hills	75
2015 Ross Hill	Orange	96
2011 Olga Raffault, Les Picasses	Loire Valley	114
Shiraz/Syrah
2016 Frederick Stevenson Syrah Blends	Barossa Valley	89
2014 Château Pâto	Hunter Valley	90
2016 John Duval Entity	Barossa Valley	115
2015 Yves Cuilleron, Cavanos	Rhône Valley	143
2013 Penfolds RWT	Barossa Valley	408
Dessert Wine
2017 Yalumba FSW8B Botrytis Viognier	Wrattonbully	60
2015 Pressing Matters, R139 Riesling 375ml	Coal River Valley	78
2014 De Bortoli Noble One Botrytis Semillon	Riverina	85
Fortified Wine
Gonzalez Byass Nectar Pedro Ximenez	Jerez	85
2000 Pereira D’Oliveiras Colheita Malvazia	Madiera	125
NV Rockford P.S. Marion Tawny	Barossas Valley	147
Whisky
Johnnie Walker Black		14
Glenmorangie 10yr		15
Gentleman Jack		15
Gin
Tanqueray		13
Four Pillars Gin		15
Hendricks		16
Vodka
Grey Goose		16
Belvedere		17
Ciroc		18
Rum
Mount Gay		13
Bacardi 8yr		16
Ron Zacapa 23yr		17
Tequila/Mezcal
Patron Café XO		14
Cuervo 1800 Añejo		15
Vida (Mezcal)		18
Cognac
Hennessy VSOP		15
Remy Martin XO		27
Hennessy Paradis		150
Liqueurs
Baileys		12
Cointreau		13
Dom Benedictine		15
Beers
Moo Brew		12
James Squire 150 Lashes		12
James Boags Premium		9
Corona		11
Sapporo		11
Peroni		11

Entrées

1. Yellow peach gazpacho, handpicked spanner crab, brioche, chives
2. Raw tuna, mojama, tuna mayonnaise, fresh apple, sorrel, smoked trout roe
3. Black market beef carpaccio, truffle dressing, baby rocket, parmesan, caper, aioli
4. Fresh cow milk haloumi, poached Iranian fig, fig cream, honey vinaigrette
5. Tandoori prawn, salt cod & onion bhaji, zucchini flower, onion cream, mint yoghurt
6. Slow cooked octopus, chermoula, eggplant, almond cream, red elk

Mains

1. Jerusalem artichoke risotto, faro, mushroom, mascarpone, parsley oil
2. Roasted pork belly, loin, black pudding, Skara bacon, peach, prune puree, hazelnut praline
3. Humpty Doo barramundi, asparagus, pea veloute, creamed potatoe, spring herbs
4. Rolled chicken breast and leg, boudin blanc, speck, porcini cream, gilled cos, consomme
5. Slow cooked beef cheek, wagyu sausage, confit kipfler potato, cherry, eschalot cream
6. Black angus beef tenderloin, creamed potato, onion ring, Café’ de Paris butter

Desserts

1. Milk chocolate cremeux, mascarpone mousse, Tia Maria, vanilla ice cream
2. Raspberry delice, pistachio, white chocolate snow, meringue, raspberry sorbet
3. Blood orange trifle, Solerno liquor jelly, sesame praline, marmalade ice-cream

The base flavour of the wine is one of the most important features of food and wine pairing along with the flavours’ intensity level of the food. We should not pair a light wine with a heavy meal containing spicy foods as well as sauces. Besides, food and wine pairings can be made on the basis of region, pricing, quantity and target audience (Knight, 2014). We will help customers as well as the beverage management department of the restaurant, by creating wine list and food and wine pairings to improve the guests’ experience (Food and Wine, 2018). Moreover, food and wine pairings allows a sommelier to pair distinct dishes with diverse wines so that the flavor of both the food as well as the beverage can be enhanced (Beckett, A BEGINNER'S GUIDE TO PAIRING FOOD AND WINE, 2018).

Match 1

White wine: 2018 Shaw & Smith Sauvignon Blanc (Beckett, THE BEST WINES TO PAIR WITH CRAB, 2018)

Entrées

Yellow peach gazpacho, handpicked spanner crab, brioche, chives

Mains

Jerusalem artichoke risotto, faro, mushroom, mascarpone, parsley oil

Desserts

Blood orange trifle, Solerno liquor jelly, sesame praline, marmalade ice-cream

The above match is perfect for a guest because crab is the most delicious shellfish and the perfect match for a crisp white wine that is Shaw & Smith Sauvignon Blanc. Additionally Sauvignon Blanc is a best suited for the Australian region and public. This wine shows a pink grapefruit flavour, mid-palate texture and concentration.

Red wine: 2015 Michael Hall Pinot Noir (Kilcast & Subramaniam, 2011)

Entrées

Raw tuna, mojama, tuna mayonnaise, fresh apple, sorrel, smoked trout roe

Mains

Rolled chicken breast and leg, boudin blanc, speck, porcini cream, gilled cos, consomme

Desserts

Milk chocolate cremeux, mascarpone mousse, Tia Maria, vanilla ice cream

As the raw tuna is an example of shellfish and Pinot Noir is a light red wine, which goes best with the creamy dessert and rolled chicken with porcini cream. This wine is the lightest category red wine.

Red wine: 2014 Stella Bella Cabernet Sauvingon  (Thacker, 2016)

Entrées

Black market beef carpaccio, truffle dressing, baby rocket, parmesan, caper, aioli

Mains

Roasted pork belly, loin, black pudding, Skara bacon, peach, prune puree, hazelnut praline

Desserts

Raspberry delice, pistachio, white chocolate snow, meringue, raspberry sorbet

Bold red wine Cabernet Sauvingon is a full-bodied red wine along with dark fruit flavours and savoury tastes from black pepper to bell pepper. Its match with the beef and pork combination gives the delicious flavour of food (Knight, 2014).

2014 Stella Bella Vermentino Sauvingon (Food wine click, 2015)

Wine List

Entrées

Slow cooked octopus, chermoula, eggplant, almond cream, red elk

Mains

Humpty Doo barramundi, asparagus, pea veloute, creamed potatoe, spring herbs

Desserts

Milk chocolate cremeux, mascarpone mousse, Tia Maria, vanilla ice cream

Being a Sardinian wine Vermentino Sauvingon is the best matched wine when you are having slow cooked octopus with the flavour of spring herbs and milk chocolate with vanilla ice cream in the desserts (Menu Shoppe, 2015).

Red wine: Merlot & Blends 2016 Unico Zelo Taboo (Beckett, THE BEST PAIRINGS FOR PRAWNS OR SHRIMP, 2018)

Entrées

Fresh cow milk haloumi, poached Iranian fig, fig cream, honey vinaigrette

Mains

Slow cooked beef cheek, wagyu sausage, confit kipfler potato, cherry, eschalot cream

Desserts

Blood orange trifle, Solerno liquor jelly, sesame praline, marmalade ice-cream

The above food and wine match is comforting as well as soul-soothing, as the slow cooked beef dish will pair very well with a rich, fruity red wine along with medium tannins, such as Merlot and blends (Food and Wine, 2018).

White wine: 2017 Brokenwood Pinot Gris (Beckett, THE BEST PAIRINGS FOR PRAWNS OR SHRIMP, 2018)

Entrées

Tandoori prawn, salt cod & onion bhaji, zucchini flower, onion cream, mint yoghurt

Mains

Black angus beef tenderloin, creamed potato, onion ring, Café’ de Paris butter
Desserts

Milk chocolate cremeux, mascarpone mousse, Tia Maria, vanilla ice cream

If it is a tandoori prawn in your starter menu then a pinot Gris will be the better wine pairing as the whites Brokenwood will give you an essence of a layered musk fruit flavours and a natural fullness of textural phenolic grip which extracts best flavour of beef, prawns with milk chocolate mousse (Thacker, 2016).

In this way, we can see that, food and wine pairings are trending to lavish the experience of the restaurant customers’; at the same time they are also enhancing the profitability in the business (TAFE NSW restuarant, 2017). Besides, these pairings are showing that wine plays an important role in the delight of the dining experience at any restaurant, so we have put a lot of creative thoughts in to making the perfect-matched list for our venue.

There are so many recent trends those have influenced and still impacting on production, consumption as well as beverage management. Three trends out of them are discussed here, as follows:

1. Vegan wines 
   2. New world wines 
   3. Cocktail trends 

Many peoples interpret the term vegan differently, for an example people usually think that, just because wines are made with fermented grape juice thus all wines are vegan. However, the making process of wine, specially the fining process needs to add little amount of substances which can trouble to vegetarian or vegan consumers. Many of those ingredients are derivatives of intestines, animal bones, or other by products; those make the wine inappropriate for vegans as well as vegetarians (Hall & Sharples, Food and wine festivals and events around the world: Development, management and markets, 2008).

Food Menu

Therefore for the above reason vegan wines are in trend these days in Australia and other countries and this vegan wines boom will hit many countries’ retail, production and beverage management. This is the reason that we are seeing vegan wines trend picking up momentum in the year 2018, and hence trend’s range will be increasing afterwards this year. Further vegan wines trend will carry on challenging producers, suppliers and the whole beverage management to create wines vegan without touching the key qualities of the liquid. Vegan trend is on these days and will continue because old fining agents like egg whites and casein, are being used by wineries to create finished wines.

Thus, in this era whoever are providing vegan wines purely without animal products are welcomed by the beverage management as well as Australian market. In fact, there will be many more food, beverages in future those will be needed to be adapted in a way that vegan-friendly peoples as well as consumers can have them. Moreover, its positive effect is on sustainability as well as on animal welfare even without sacrificing the taste of wine, the vegan wines are becoming a part of the norms. Therefore, this global trend of veganism in food and beverages is affecting their producers, and wine cannot be excluded from the trend rises. As per the data, Britain saw around 185 per cent hike in vegan beverage products in the UK in between 2012 and 2016.

New World wines are the wines from countries that used to be societies, like the U.S., and they are having hotter climates, which causes wine from the New World to be full bodied as well as bolder in fruit flavours. Besides, these wines are also higher in alcohol content. Additionally, New World Wines countries comprise U.S.A., New Zealand, Chile, Argentina South Africa, and Australia (Defrancesco, Orrego, & Gennari, 2012).   

New World Wines and the winemakers of the New World symbolise the entrepreneurial spirit for a new as well as better life. In the above regions the winemaking practices differ melodramatically, and there is wine experimentation all over the New World regions. This trend has become popular because New World regions less emphasizes on making wines in the same way and more emphasizes on making wines those take benefit of modern advanced world (Fleming, Mounter, Grant, Griffith, & Villano, 2014).

Thus, the current trend in having wines is to prefer New World Wines over Old World one, just as the modern styles are in trend. Besides, both styles of wines are having amazing unique things to offer. Moreover, while the growth rate of the export value scheme for Australian wine, is high at 13.3 per cent per year, at the same time Australia lagged behind all rest  New World producers except Chile as the mean for the rest New World producers is 16.55 per cent. Subsequently, New World Australian wines faced strong competition from other SHNW (referred as Spain and the Southern Hemisphere New World) wines in export market from the year 2000 onwards.

Food and Wine Matching

The upcoming season is all about a decent dose of gin, a custom-made twist to our favourites and tried-and-true classics along with the fruity notes. Major cocktail trends like The Base, The Flavour and The Hero will be popular all over the Australian beverage market (Hall, Sharples, Cambourne, & Macionis, 2009).

There are so many amazing Australian producers creating excellent products and promoting the new category forward all over the Australian region. In the upcoming era, the drink of our choice will be no other than the classics Spritz because they are so perfect for warmer weather, and lesser in ABV (alcohol by volume), which makes them easily consumable. Another trend will be classics whiskey highballs as well as sip-friendly wine coolers with a tailored twist. Besides, this buzz around cocktail will continue to grow with the growing cocktail culture. Cocktail trends in Australia depicts that cocktails are becoming more welcoming again along with amazing blends being stirred as well as shaken in all of the bars and restaurants around. It left an adverse effect on beverage industry when cocktails took off some years ago, and high ABV drinks were a bad service during those times. But newly invented cocktails have become now fun again and classy service is now back at the highest priority of the local bartenders’ to-do list (Hall & Sharples, Food and wine festivals and events around the world: Development, management and markets, 2008). Moreover, the expertise and knowledge that bartenders have can be shared with customers and leveraged them for creating a great experience will now be getting utilized in terms of cocktail trends.

References

Beckett, F. (2018, 02 24). A BEGINNER'S GUIDE TO PAIRING FOOD AND WINE. Retrieved from Matching Food and Wine: https://www.matchingfoodandwine.com/news/wine-basics/a-beginners-guide-to-pairing-food-and-wine/

Beckett, F. (2018, 08 04). THE BEST PAIRINGS FOR PRAWNS OR SHRIMP. Retrieved from Matching food and wine: https://www.matchingfoodandwine.com/news/pairings/wine-and-seafood-the-best-pariings-for-prawnsshrimp/

Beckett, F. (2018, 07 05). THE BEST WINES TO PAIR WITH CRAB. Retrieved from Matching Food and Wine: https://www.matchingfoodandwine.com/news/pairings/which-wines-would-you-pair-with-crab/

Defrancesco, E., Orrego, J., & Gennari, A. (2012). Would ‘New World’wines benefit from protected geographical indications in international markets? The case of Argentinean Malbec. Wine Economics and Policy, 1(1), 63-72.

Fleming, E., Mounter, S., Grant, B., Griffith, G., & Villano, R. (2014). The New World challenge: Performance trends in wine production in major wine-exporting countries in the 2000s and their implications for the Australian wine industry. Wine Economics and POlicy, 3(2), 115-126.

Food and Wine. (2018). 15 Rules for Great Wine and Food Pairings. Retrieved from Food and Wine: https://www.foodandwine.com/slideshows/15-rules-for-great-wine-and-food-pairings

Food wine click. (2015, 07 31). WHAT WINE GOES WITH OCTOPUS? A SARDINIAN INVESTIGATION. Retrieved from Food wine click: https://foodwineclick.com/2015/07/31/what-wine-goes-with-octopus/

Hall, C., & Sharples, L. (2008). Food and wine festivals and events around the world: Development, management and markets. London: Routledge.

Hall, C., Sharples, L., Cambourne, B., & Macionis, N. (2009). Wine tourism around the world. England: Routledge.

Kilcast, D., & Subramaniam, P. (2011). Food and beverage stability and shelf life (Eds. ed.). London: Elsevier.

Knight, B. (2014, 04 28). Food and wine: matching classic Australian dishes with affordable wines. Retrieved from The Guardian: https://www.theguardian.com/lifeandstyle/australia-food-blog/2014/apr/28/food-and-wine-matching-classic-australian-dishes-with-affordable-wines

Menu Shoppe. (2015). 8 Menu Types You Should Know About. Retrieved 10 27, 2018, from https://www.menushoppe.com/8-menu-types-you-should-know-about

TAFE NSW restuarant. (2017). The Ambassador Training Restaurant. Retrieved 10 27, 2018, from https://www.nsi.tafensw.edu.au/campus/SpecialistCentres/Restaurants/Ambassador.aspx

Thacker, K. (2016, 06 08). How to Launch Perfect Food & Wine Pairings at Your Restaurant. Retrieved from Toast: https://pos.toasttab.com/blog/how-to-launch-customer-beer-or-wine-pairings-at-your-restaurant