adhm-2008 wine services & knowledge assignment(1)

8/2/2019 Adhm-2008 Wine Services & Knowledge Assignment(1)

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Assignment

Advanced Diploma in Hospitality Management

Module: HM 2008-Wine services & Knowledge

By

Student Id: Ft 110070

Ravie Kumar Mudaliar

Lecturer name: Christina Lim

Due date-18/04/2012

Contents


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1. Introduction to wine cuisine.

2..

3. Mexican cuisine.

4. Mexican food pairing with wines.

5. Conclusion.

6. References.


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Introduction

Mexican cuisine, a style of food that originates inMexico, is known for its varied flavors, colourful

decoration and variety of spices and ingredients,

most of which are native to the country. The cuisine

of Mexico has evolved through thousands of years

of blending indigenous cultures, with later European

elements added after the 16th century. In November

2010, Mexican cuisine was added by UNESCO to its

lists of the world's "intangible cultural heritage"

The staples of Mexican foods are typically corn and

beans. Corn is used to make masa, a dough for

tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on

the cob and as a component of a number of dishes.

Squash and chili peppers are also prominent in

Mexican cuisine. Mexican cuisine is considered one

of the most varied in the world, after Chinese and

Indian.

The most frequently used herbs and spices in

Mexican cuisine are chiles, oregano, cilantro,

epazote, cinnamon, and cocoa. Chipotle, a smoke-


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dried jalapeo chilli, is also common in Mexican

cuisine. Many Mexican dishes also contain garlic

and onions.

Honey is an important ingredient in many Mexican

dishes, such as the rosca de miel, a bundt-like cake,

and in beverages such as balch.Next to corn, rice

is the most common grain in Mexican cuisine.


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Mexican dishes

Traditional Mexican Dishes:

Chiles en nogada

Chiles en nogada is a dish from Mexican cuisine.

The name comes from the Spanish word for the

walnut tree, nogal.It consists of poblano chiles filled

with picadillo (a mixture usually containing shredded

meat, aromatics, fruits and spices) topped with awalnut-based cream sauce, called nogada.

Milanesa

The milanesa is a common meat dish.A milanesa

consists of a thin slice of beef, or sometimes chicken

or veal. Each slice is dipped into beaten eggs,seasoned with salt, and other condiments according

to the cook's taste (like parsley and garlic). Each

slice is then dipped in bread crumbs (or occasionally

flour) and shallow-fried in oil, one at a time.

Mole

It is the generic name for a number of sauces used

in Mexican cuisine, as well as for dishes based on

these sauces.


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Pozole

It is a ritually significant, traditional pre-Columbian

soup or stew from Mexico.It is made fromnixtamalized cacahuazintle corn, with meat, usually

pork, chicken, turkey, pork rinds, chili peppers, and

other seasonings and garnish.

Cecina

In Mexico, most cecina is of two kinds: sheets ofbeef that are marinated and a pork kind that is

pounded thin and coated with chili pepper (this type

is called cecina enchilada,

Mixiotes

A mixiote is a traditional pit-barbecued meat dish incentral Mexico; especially in the Basin of Mexico. It

can also be prepared in an oven. It is usually made

with mutton or rabbit, but chicken is also used. The

meat is cubed with the bone and seasoned with

pasilla and guajillo chili peppers, cumin, thyme,

marjoram, bay leaves, cloves and garlic. It is thenwrapped in small packages made of the tough semi-

transparent outer skin of the leaves of the maguey

or century plant, which gives it a unique flavor.Diced


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nopales are often included with the meat before

wrapping.

Chile rellenois a dish of Mexican cuisine that originated in the city

of Puebla. It consists of a roasted fresh poblano

pepper (a mild chili pepper named after the city of

Puebla), sometimes substituted with non-traditional

Hatch chile, Anaheim, pasilla or even jalapeo chili

pepper. In its earliest incarnations, it was described

as a "green chile pepper stuffed with minced meat

and coated with eggs".[1] In current cuisine, it is

typically stuffed with melted cheese, such as queso

Chihuahua or queso Oaxaca or picadillo meat made

of diced pork, raisins and nuts, seasoned withcanella; covered in an egg batter or simply corn

masa flour and fried.[2] Although it is often served in

a tomato sauce, the sauces can vary. There are

versions in Mexico using rehydrated dry chiles such

as anchos or pasillas.

Barbacoa

is a dish of Mexican cuisine that originated in the city

of Puebla. It consists of a roasted fresh poblano

pepper (a mild chili pepper named after the city of


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Puebla), sometimes substituted with non-traditional

Hatch chile, Anaheim, pasilla or even jalapeo chili

pepper. In its earliest incarnations, it was described

as a "green chile pepper stuffed with minced meat

and coated with eggs".[1] In current cuisine, it is

typically stuffed with melted cheese, such as queso

Chihuahua or queso Oaxaca or picadillo meat made

of diced pork, raisins and nuts, seasoned with

canella; covered in an egg batter or simply cornmasa flour and fried.[2] Although it is often served in

a tomato sauce, the sauces can vary. There are

versions in Mexico using rehydrated dry chiles such

as anchos or pasillas.

Romeritos

Romeritos is a Mexican dish from Mexico City,

consisting of sprigs of a wild plant known as

Romerito (Suaeda spp.) that looks like rosemary,

therefore its name. Usually they are served with

patties of dried shrimp, and potatoes in a mole

sauce. They are traditionally enjoyed at Christmasand Lent.

Cochinita pibil


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is a traditional Mexican slow-roasted pork dish from

the Yucatn Pennsula. Preparation of traditional

cochinita or puerco pibil involves marinating the

meat in strongly acidic citrus juice, coloring it with

annatto seed, and roasting the meat while it is

wrapped in banana leaf.


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Mexican wine

Mexico is the oldest wine-making region in

the Americas.

In 1549, Spanish explorers and settlers

came across a fertile valley in the present-

day state of Coahuila where theyencountered native vines and founded the

Mission of Santa Mara de las Parras or

"Holy Mary of the Vines". In 1597, the

Hacienda de San Lorenzo was established

by the Spanish settler Don Lorenzo Garca,where he founded, along with other

Spanish missionaries, Casa Madero - the

oldest winery house in the Americas.

Many of the vines from Parras de la Fuente,Coahuila and other places in Mexico were

the first to be exported and cultivated in

what is now California, as well as other


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provinces in Northern New Spain and other

Spanish colonies in South America. In

1699, the King of Spain- alarmed bycompetition from the New World- prohibited

wine production in New Spain, with the

exception of wines for the church. The

prohibition lasted until the Mexico's

independence from Spain in 1810.

Several Mexican wines which have

achieved important international

recognitions and received medals for their

outstanding quality, such as Santo Toms,Monte Xanic, L.A. Cetto, Chateau Camou

and Vinos Casa de Piedra. In 2008,

Mexican Wines won top places in the

"Decanter World Wine Awards", the "San

Francisco International", "Mundus ViniDeutschland Neustadt", and the

"International Wine and Spirit Competition".


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Major wine producing regions & vintages in

MexicoNearly 6,200 acres (2,500 ha) are


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planted to grapes in Mexico. Principal white

wine grapes include chenin blanc,

chardonnay, sauvignon blanc and viognier,and reds include all five Bordeaux varietals

plus Grenache, tempranillo, dolcetto, syrah

and petite sirah.[9]

There are three areas in Mexico where

wine grapes are grown. The North area

includes Baja California and Sonora; the La

Laguna area is in Coahuila and Durango

and the Center area consists of Zacatecas,

Aguascalientes and Quertaro. Most ofthese areas have a fairly warm climate,

which tend to make Mexican wines spicy,

full-bodied and ripe; however, Northern

Bajas humid winters, dry warm summers

and sea breezes allow for most of the samevarietals produced in California.[1] The La

Laguna region is the oldest wine-making

area of Mexico, and straddles the states of


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Coahuila and Durango, with grapes thriving

in the Parras Valley. This valley is a

microclimate in the desert area of thesestates at an altitude of 1,500 meters.[10]

The valley has warm days, cool nights and

low humidity which inhibits insect and

fungus damage to the vines. Mountain

springs provide sufficient water in this aridpart of Mexico.[1] The temperature

difference of 12 C (21.6 F) between day

and night is also beneficial to the

grapes.[10] The valley primarily produces

reds based on Bordeaux such as cabernet

sauvignon, Shiraz, merlot and Tempranillo.

Some whites are produced as well.[1] More

than 400 families come to the Parras Valley

in August and September for the annual

grape harvest called la vendimia.[15]

The most important winery here is Casa

Madero, the oldest winery in the New


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World, founded in 1597 as Hacienda San

Lorenzo. This label includes a range of

varietals, with its chardonnay, chenin blancand Syrah winning awards. Its brandies are

considered among the best in Mexico.

Another important winery here is Bodegas

Ferrino, founded by a 19th century Italian

immigrant near the town of CuatroCinegas.[1]

Another interesting winery is located in

Tarahumara country at the edge of the

Copper Canyon in Chihuahua, in a smallvalley named Cerocahui.The Center region

consists of areas in Quertaro, Zacatecas

and Aguascalientes.Most vineyards in

Zacatecas are in the municipalities of

Ojocaliente and Valle de la Macarena.TheNorth zone produces ninety percent of

Mexicos wines today, with almost all of that

coming from three regions not far from the


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port city of Ensenada: the San Antonio de

las Minas zone, which includes the Valley

of Guadalupe, the San Vicente Valley andthe Santo Toms Valley.Grapes for Baja

California wines are also grown in areas in

neighboring Sonora state.[2] The varieties

of red wine produced in the Baja California

region are Cabernet Sauvignon, RubyCabernet, Zinfandel Grenache and Mission.

The white wines are Chenin Blanc,

Palomino, Riesling, Sauvignon Blanc,

Smillon, Saint Emilion and Malaga.

There are three major wine producers in

this area, Vinos L.A. Cetto in the Calafia

Valley, Vinos Pedro Domecq and Bodegas

de Santo Toms in the Santo Toms

Valley. All have had wines that woninternational competitions including the

Double Gold won by L.A. Cetto at the San

Francisco International Wine Competition in


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May 2009. Many of these wines are now

exported to Europe, the U.S. and Canada,

and most wineries offer tours and winetasting.

Mexican food & Wine pairing

The food and wine pairing is very important.

It is the is the process of pairing food with

wine to enhance the dining experience. The

main thing behind this that retain elements

present in the food react with certainelements in wine providing very harmful

effects which may be very harmful for

human health. wine experts believe that the


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most basic element of food and wine

pairing is understanding the balance

between the weight of the food and theweight of the wine. Beyond weight, flavors

and textures can either be contrasted or

complemented. In food and wine pairings,

the most basic element considered is

"weight"-the balance between the weight ofthe food and the weight or "body" of the

wine.

Melon and prosciutto and dry Muscat. The

perfumy, grapey character of the Muscat

Terre di Orazios bottling is particularly

goodcomplements the melon, while the

saltiness of the prosciutto makes a nice

counterpoint to the wines ebullient

fruitiness.


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Black truffles and old Burgundy or white

truffles and old Barolo. Truffles have a wild,musky, earthy depth that goes very well

with the aromas and flavorsgaminess,

spice notes, earth, dried fruits and, well,

trufflesthat these wines acquire over time.

Raw Belon oysters and steely, crisp

Muscadet. Belons are difficult to pair with

wine because of the intensely briny, almost

metallic edge to their flavor, but Muscadets

vibrantly tart citrus notes are like a squirt of

lemon juice (but the taste is even better).

Plain roasted chicken and really good cruBeaujolais, like the Cte de Brouilly from

Chteau Thivin. Cru Beaujolais is one of


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the worlds most underrated wines, and its

fruit character (shading from cherry to

blueberry or blackberry, depending on thevillage) and graceful structure really shine

with a simple dishlike this; it doesnt

overwhelm the food. Plus, chicken and

Beaujolais are both really good the next

day, lightly chilled.

Dark chocolate desserts and Bual or

Malmsey Madeira. Chocolate is very hard

to pair with wines, but Madeirascombination of acidity and sweetness works

extremely well with it.


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Conclusion

Mexican cuisine has a long and varied historyand it represents a variety of foods that are variedand rich. Presented with a slim variety of foods thatare deemed Mexican, North Americans certainlycome to the conclusion that Mexican food is uniform

and boring, which is far from the truth of its diversityof appealing tastes and textures, as well as itsimaginative use of ingredients. Furthermore, there isthe interesting fact that the basic diet stables of Pre-Columbian Mexico, corn and beans, are incrediblypractical from a survival standpoint.

In addition to marrying foods with complementarywines, many people like to create a contrast

between various components in the dish and the

wine in much the same way that you would balance


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sweet dessert recipe with a tangy sauce. This is as

simple as enjoying a crisp acidic wine like a

Sauvignon Blanc to cut through a very buttery

sauce, or possibly a more oaky Chardonnay with a

very tart or sweet dish.

The result is different, but the approach remains the

same consider the flavor of both the wine and food

to create a specific taste experience.


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References

www.gourmetsleuth.com Articles Wine and

Alcohol

www.rickbayless.com/recipes/wine_pairings.html

www.cookinglight.com Entertaining Wine

wine services & knowledge-2008
http://www.google.com/url?url=http://www.gourmetsleuth.com/Articles/Articles-637.aspx&rct=j&sa=X&ei=L1KNT4DuCc_qrQe0v-CVCQ&ved=0CCIQ6QUoADAA&q=mexican+food+pairing+wine+ppt&usg=AFQjCNHn5bCJnK6VlGgmw6df3iocGgWHZghttp://www.google.com/url?url=http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644.aspx&rct=j&sa=X&ei=L1KNT4DuCc_qrQe0v-CVCQ&ved=0CCMQ6QUoATAA&q=mexican+food+pairing+wine+ppt&usg=AFQjCNEFXkATiLXnbek0ns05n81LC0v3Vghttp://www.google.com/url?url=http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644.aspx&rct=j&sa=X&ei=L1KNT4DuCc_qrQe0v-CVCQ&ved=0CCMQ6QUoATAA&q=mexican+food+pairing+wine+ppt&usg=AFQjCNEFXkATiLXnbek0ns05n81LC0v3Vghttp://www.rickbayless.com/recipes/wine_pairings.htmlhttp://www.rickbayless.com/recipes/wine_pairings.htmlhttp://www.rickbayless.com/recipes/wine_pairings.htmlhttp://www.rickbayless.com/recipes/wine_pairings.htmlhttp://www.rickbayless.com/recipes/wine_pairings.htmlhttp://www.google.com/url?url=http://www.cookinglight.com/entertaining/&rct=j&sa=X&ei=QVONT6zBIsaGrAem8LSVCQ&ved=0CE4Q6QUoADAD&q=wine+pairing+with+mexican+food&usg=AFQjCNHUy3T9nK3z3XW2CHOewQhFH2WabQhttp://www.google.com/url?url=http://www.cookinglight.com/entertaining/wine/&rct=j&sa=X&ei=QVONT6zBIsaGrAem8LSVCQ&ved=0CE8Q6QUoATAD&q=wine+pairing+with+mexican+food&usg=AFQjCNFQy9rHBXuCPLD3R09BldPTpmlfVAhttp://www.google.com/url?url=http://www.cookinglight.com/entertaining/wine/&rct=j&sa=X&ei=QVONT6zBIsaGrAem8LSVCQ&ved=0CE8Q6QUoATAD&q=wine+pairing+with+mexican+food&usg=AFQjCNFQy9rHBXuCPLD3R09BldPTpmlfVAhttp://www.google.com/url?url=http://www.cookinglight.com/entertaining/&rct=j&sa=X&ei=QVONT6zBIsaGrAem8LSVCQ&ved=0CE4Q6QUoADAD&q=wine+pairing+with+mexican+food&usg=AFQjCNHUy3T9nK3z3XW2CHOewQhFH2WabQhttp://www.rickbayless.com/recipes/wine_pairings.htmlhttp://www.google.com/url?url=http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644.aspx&rct=j&sa=X&ei=L1KNT4DuCc_qrQe0v-CVCQ&ved=0CCMQ6QUoATAA&q=mexican+food+pairing+wine+ppt&usg=AFQjCNEFXkATiLXnbek0ns05n81LC0v3Vghttp://www.google.com/url?url=http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644.aspx&rct=j&sa=X&ei=L1KNT4DuCc_qrQe0v-CVCQ&ved=0CCMQ6QUoATAA&q=mexican+food+pairing+wine+ppt&usg=AFQjCNEFXkATiLXnbek0ns05n81LC0v3Vghttp://www.google.com/url?url=http://www.gourmetsleuth.com/Articles/Articles-637.aspx&rct=j&sa=X&ei=L1KNT4DuCc_qrQe0v-CVCQ&ved=0CCIQ6QUoADAA&q=mexican+food+pairing+wine+ppt&usg=AFQjCNHn5bCJnK6VlGgmw6df3iocGgWHZg


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