POSSIBILITIES OF WINES AND FISH DISHES PAIRING: PRELIMINARY STUDY

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25619161%3A_____%2F19%3AN0000026" target="_blank" >RIV/25619161:_____/19:N0000026 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.vsh.cz/file.php?id=723" target="_blank" >https://www.vsh.cz/file.php?id=723</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

POSSIBILITIES OF WINES AND FISH DISHES PAIRING: PRELIMINARY STUDY

Popis výsledku v původním jazyce

The paper aims to find out what is the role of wine as a product complementing fish and seafood dishes. Sensory evaluation and on-line questionnaire were employed. Sensory evaluation was conducted using JAR scale with nine panelists with previous experience in wines and fish dishes pairings. The on-line questionnaire was filled by 123 respondents working in gastronomy or with experience in wines and fish dishes pairing. It is concluded, that the red wines with fish dishes do not always mean an unbalanced result since deviations were acceptable. Although white wines matched better, and red wines were slightly dominant, combinations with red wines were better than poorly chosen combinations with whites. Despite the fact of the dominance of the red wines, they can be a good match for fatty fish dishes; thus, the use of JAR scale is not always convenient. People with previous experience of wines and fish dishes pairing see wine as an essential element enhancing the overall food experience and represent a high potential on the market of the fish restaurants. The restaurant operators, however, should focus on how to re-engage participants in wine and food pairing events, as previous participants do not show repeated interest. The restaurant concept of pairing wines and fish dishes has potential, as guests would like to learn in this area and perceive the concept as something new.

Název v anglickém jazyce

POSSIBILITIES OF WINES AND FISH DISHES PAIRING: PRELIMINARY STUDY

Popis výsledku anglicky

The paper aims to find out what is the role of wine as a product complementing fish and seafood dishes. Sensory evaluation and on-line questionnaire were employed. Sensory evaluation was conducted using JAR scale with nine panelists with previous experience in wines and fish dishes pairings. The on-line questionnaire was filled by 123 respondents working in gastronomy or with experience in wines and fish dishes pairing. It is concluded, that the red wines with fish dishes do not always mean an unbalanced result since deviations were acceptable. Although white wines matched better, and red wines were slightly dominant, combinations with red wines were better than poorly chosen combinations with whites. Despite the fact of the dominance of the red wines, they can be a good match for fatty fish dishes; thus, the use of JAR scale is not always convenient. People with previous experience of wines and fish dishes pairing see wine as an essential element enhancing the overall food experience and represent a high potential on the market of the fish restaurants. The restaurant operators, however, should focus on how to re-engage participants in wine and food pairing events, as previous participants do not show repeated interest. The restaurant concept of pairing wines and fish dishes has potential, as guests would like to learn in this area and perceive the concept as something new.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

50204 - Business and management

Projekt

<a href="/cs/project/DG18P02OVV057" target="_blank" >DG18P02OVV057: Kulturní tradice českého rybářství ve světle jejího využití v cestovním ruchu a krajinotvorbě</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

čeština

ISBN

978-80-87411-87-2

ISSN

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e-ISSN

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Počet stran výsledku

13

Strana od-do

127-139

Název nakladatele

Vysoká škola hotelové v Praze 8, spol. s r. o.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

16. 10. 2019

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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