Wine Report - Assignment Essays

A report about Ribera Del Duero

Ribera del Duero wine and food matching. International and regional perspectives.

Analyse and summarise the main concepts of the Ribera del Duero food matching using concrete examples of Ribera del Duero wines produced there & local dishes (from the area described as well as different wine styles, grape varieties from all over the region), critically discuss the main reason why an understanding of matching and exclusion of the region’s wine with a particular dish is essential. Discover classic wine producing techniques as well as modernist, how those affect the flavour of the wine produced and its pairing with food. Illustrate your answers with specific examples. Main pairing rules and cultural rules, as well as Asian, Indian (any kind of ethnic) food and different wine styles pairings are good to be mentioned. (For more information please consult the Module Handbook or reach me out directly)

International Food and Wine Matching

BA (Hons) Culinary Arts – Level 6

January 2023 – Module Code 6HO721

Term 7

Student Name……………………………………………………………

Module Leader: Anastasiia Rubio Burakovskikh

Email:

arubio@cesarritzcolleges.edu

Tel: + 41 24 482 82 82

This module conforms fully to the relevant UG regulatory framework.

Full details of the University of Derby Academic Regulations can be found at:

https://www.derby.ac.uk/about/academic-regulations/

Centre for Contemporary Hospitality and Tourism

4 | Page

module overview – please read carefully before you begin your study.

Module Title

International Food and Wine Matching

Module Leader

Anastasiia Burakovskikh

Credit Value

Assessments

Type

Hand in

CW 1

1,500 word Essay

1, 2, 3, 4

100%

Submit through ‘Turnitin’

CW 1

Summative assessment and marking criteria

Can be found with the assessment instructions and it is important that these criteria are referred to when preparing and writing your assessments.

Formative assessment

Students will be able to discuss their work, share best practice and will need to keep a workbook demonstrating ongoing techniques leant, feedback from tutors and self-assessment. Students will take part in a lunch at the chef’s table or in fine dining during the term. You will also take part in tasting, commenting, criticizing and discussing wines. There will also be a practical mock examination to guide them toward your final formative assessment.

Teaching, learning and assessment overview

Students will learn through lecture, demonstrations, practical experience, meetings and group discussions. Private research will be necessary to ensure that you read widely ensuring that you are at the ‘cutting edge’ of new trends. There is a weekly reading list as your directed study. The practical examination includes a blind tasting of wines with tasting notes and food matching suggestions. There will be an in depth, 24 hour written exercise to evaluate their knowledge and comprehension of applied theories and concepts in relation to international food and wine matching and other management issues.

Student hours of study

Total 100 hrs

Hours breakdown:

Class Contact 44 hrs.

Directed and Independent Study 56 hrs

Return of work, feedback and provisional marks will be viewable at the submission point.

Assessment 1 – General feedback will be given in class and on your written work based on identified criteria within 15 working days after submission.

Extenuating circumstances

If serious circumstances beyond a student’s control affect their ability to complete an assessment, they may make use of the Request for Additional Consideration Policy. Please see
https://www.derby.ac.uk/about/academic-regulations/

All marks are provisional until ratified by an Examination Board and the External Examiner.

module description

This module examines advanced wine and food pairing techniques while exploring food flavours and ethnicity in wine matching. Students will be exposed to the theoretical, practical, scientific, financial and cultural aspects of wine making and culinary traditions which enhances the management of the dining experience. They will apply the theory of wine and food pairing using a practical systematic approach. Students will also combine their knowledge and understanding of wine with potential food partners using wine tasting techniques and analyse the importance of sequencing. The income generated by wine, the relevance of stock control and its security will also be investigated as a management issue.

Learning Outcomes

On successful completion of this unit students will be able to:

1. Analyse and evaluate the main theory and concepts in food and wine matching;

2. Demonstrate a critical understanding of the need to use a practical systematic approach to wine and food pairing in a practical and commercial environment;

3. Apply a range of tools and techniques that can be used by the industry to manage and control the ‘wine cellar’;

4. Combine the knowledge of wine tasting techniques to the matching of particular dishes to improve service performance and increase sales

KEY SKILLS TO BE DEVELOPED aND MAPPED

The following key skill competencies may be developed and could be used for any portfolio reflections:

Engage effectively in debate in a professional manner; (
communication and presentation )

· Critically review evidence which supports conclusions and recommendations; to include its reliability, validity and significance; (
knowledge and understanding)

· Choose an appropriate response from a collection of actions; (
managing tasks and problems)

Indicative Content

This module may cover the theoretical and practical aspects of some of the following:

· Introduction to Wine Matching;

· Historical and Business approaches to Food pairing;

· Advanced Viticulture & Oenology;

· Performance Factors of Grape Varietals;

· Theoretical, practical, scientific, financial and cultural aspects of wine making and culinary traditions;

· Managing the wine cellar;

· Other management issues, such as procurement and wine programme management. Sourcing, positioning, and fraud management;

· Advanced Wine Tasting techniques;

· Practical systematic approach to wine and food pairing in a commercial environment

· The income generated by wine, the importance of stock control and its security;

· Cooking recommendations for various styles of wines, vintage wines;

· Improving service performance and increasing sales.

study pattern – Module Timetable – TERM 7

Week

Indicative Topics to be Covered

Directed Study

Week 1 – Course 1

Introduction to the module: aims, learning outcomes and expectations. Any questions on the module with tutor
· Introductions of the tools – eLearning
· Typeform poll on retained wine knowledge
· Interactive maps exercise to learn more about course participants
· How to write an essay, sharing good practice

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 1 – Course 2

History of wines as we know it
· Ancient pairings, consumption ways, pairings from ancient times
Advanced viticulture & oenology
· Linking production to organoleptic characteristics

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 2 – Course 1

Wine Consumption
· Global trends overviews, issues and challenges
· Wine pairing menu’s case study (Breakout rooms)

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 2 – Course 2

Performance factors of grape varietals
· Key grape varieties and their descriptors
Advanced wine tasting
· SAT by WSET introduction
·
Tasting: Old World vs. New World

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 3 – Course 1

Foundation to wine and food matching
· Tasting
· Mood board creation for given regional pairings (Padlet)

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 3 – Course 2

·
Wine Lunch

Week 4 – Course 1

Advanced sparkling wines of the world & food matching
· Comité Champagne MOOC video
·
Tasting

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 4 – Course 2

TASTING

· Given wine producing region: Grapes & ageing techniques

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 5 – Course 1

Sweet wines of the world and food matching
· Subject introduction
· Distribution of regions for Practical Assessment 3 – Tasting

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 5 – Course 2

Fortified wines of the world and food matching
· Subject introduction
·
Tasting

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 6 – Course 1

Procurement and wine programme management
· Sourcing tools and management
· Positioning Matrix
· Fraud introduction, Auction wines, cooking for old wines

Read / listen the material posted on e-learning. Folder Directed Study Materials)

Week 6 – Course 2

TASTING & Invited speaker (Biodynamic wines)

· Discussion

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 7 – Course 1

Austrian Wine Marketing Board session & tasting

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 7 – Course 2

Wines of Bordeaux vs. Burgundy and food matching
· Knowledge battle
·
Tasting (1 Bgo vs. 1 Bdx)

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 8 – Course 1

Advanced wines of Italy, Spain & Portugal & food matching
· Immersive experience (Pompeii)
· Historical approach
Emergence of traditional pairings

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 8 – Course 2

·
Wine visit

Week 9 – Course 1

Wines of Germany & food matching

Read / listen the material posted on e-learning. Folder Directed Study Materials

Week 9 – Course 2

Advanced Swiss Wines & Food Matching
·
Tasting with a winemaker

Week 10

– Course 1

Individual draft revisions

Week 10 – Course 2

Individual draft revisions

Week 11

ESSAY SUBMISSION

The final written exercise. All questions have to be answered, with references, and submitted through ‘turnitin’

general Assessment guidelines

General instructions:

1. The following details are all key elements of your assigned pieces of work.

2. Plan and organize your work carefully, bearing in mind submission dates.

3. When completing your work, keep checking it carefully against the assessment criteria attached.

4. Your lecturer will advise you of the times during which they will be available for consultation. So as to manage this resource and time effectively, students are advised to respect these sessions. Please note that this is a student-based research assignment, and as such the tutor may not be able to answer certain questions if it is felt that this would restrict the potential grade.

5. Plagiarism and other offences will be reviewed using the University of Derby Academic Misconduct Policy
https://www.derby.ac.uk/about/academic-regulations/

International Food and Wine Matching – Essay – 100%

Based on the achievement of learning outcome 1, 2, 3, 4

Module Leader

Anastasiia Burakovskikh

100%

Module title	International Wine and Food Matching
Assessment 1	Essay – 1500 words
Weighting
Assessment Date	Week 10
Learning Outcomes assessed	1. Analyse and evaluate the main theory and concepts in food and wine matching; 3 Apply a range of tools and techniques that can be used by the industry to manage and control the ‘wine cellar’; 4 Combine the knowledge of wine tasting techniques to the matching of particular dishes to improve service performance and increase sales

Notes to Candidate

1.
Number of questions to be answered: All

2.
Special Requirements: All sources must be referenced. Attach a completed candidate’s sheet.

3.
Students may bring the following into the examination: N/A

4.
Plagiarism and other offences will be reviewed using the University of Derby Academic Misconduct Policy

5.
PLEASE SUBMIT THROUGH TURNITIN on Derby

100%

Section	Guidance	Marks
Answer the question in 1500 words
Total
Each question will adopt a similar marking scheme – see overleaf: · Apply a clear understanding of the topic in question and demonstrate an ability to build an argument in a logical and consistent manner. · Answers show evidence of an ability to pose arguments and reflects theories and concepts related to the topic. · Has an acceptable structure and where appropriate has an introduction and conclusions. The flow shows evidence of planning. · The answer demonstrates an ability to analyse, synthesise, and evaluate the key concepts, research and theories that relate to the topic and question. · The presentation, spelling and grammar are acceptable and Harvard referenced where necessary. The answer has a tone and style acceptable to the final year of a degree programme. · See full assessment criteria overleaf.
General group feedback will be posted in week 0.

Assessment ONE – international food and wine matching – Essay– weighted 100%

Marks

20-14

13-12

11-10

9-8

6-0

Marks

20-14

13-12

11-10

9-8

6-0

Marks

20-14

13-12

11-10

9-8

6-0

Marks

20-14

13-12

11-10

9-8

6-0

Criteria

100-70% (1st)

Excellent

69-60% (2:1)

Very Good

59-50% (2:2)

Good

49-40% (3rd)

Satisfactory

39-35%

Unsatisfactory

Below 35

Poor/Very Poor

Research and originality.

20%

An outstanding piece of work that is produced to a very high standard. It is exceptionally well researched and is commendable in its originality.

A high quality piece of work that is of a very good standard and is well researched. The work displays originality.

A good standard piece of work with some originality displayed. The work is quite well researched but there are some deficiencies.

A sound standard of work that is lacking in its research content. Very little originality displayed

Overall the work is marginally unsatisfactory and not well researched. No originality has been displayed in the work.

Below the pass standard. Poorly researched and the work lacks any originality.

Marks

20-14

13-12

11-10

9-8

6-0

Critical analysis and evaluation.

20%

A high level of critical analysis and evaluation that displays inclusive original thinking.

A very good level of critical analysis and evaluation that displays original thought.

A fairly good level of critical analysis and evaluation with some evidence of original thinking.

A fair level of critical analysis and evaluation but with little evidence of original thinking

Inadequate critical analysis and evaluation with little evidence of original thought and ideas

Poor critical analysis and evaluation with virtually no evidence of originality or application

Structure of the argument and coherence of the work.

20%

High quality piece of work demonstrating exceptional clarity of ideas and presentation. The work has excellent coherence and is logical in any arguments.

A very good standard of presentation that is commendable in its clarity of ideas. Very good sense of coherence and logic demonstrated in any arguments.

A good standard of presentation with ideas that are clear and generally coherent. There is some evidence of coherence and logic demonstrated.

A sound standard of presentation with ideas that are fairly clear and demonstrate some coherence. There is some evidence of misunderstanding.

Standard of presentation is not acceptable and any ideas are unclear and incoherent.

Standard of presentation unacceptable and not up to graduate standard with any ideas confused and incoherent;

Understanding of work undertaken and results achieved.

20%

An exceptional standard of work illustrating thorough and in-depth understanding of the work undertaken.

A high standard of work illustrating a good understanding of the work undertaken.

Overall a good standard piece of work but some lack of understanding of the work undertaken.

Some weakness in the standard of work. There are some significant misunderstandings and errors.

Some significant errors and misunderstandings in the work. Marginal fail.

Some serious misunderstandings and errors. A clear fail short of pass standards.

Communication, format requested, sources used and referencing.

20%

Communicated with exceptional authority and tone. All sources are referenced according to Harvard convention. The higher the mark the less trivial the identification of minor errors in the work.

Communicated with good authority and tone. Sources referenced according to Harvard convention. Very minor errors only.

Communicated in a sound manner with the right tone. Limited sources identified but referenced according to Harvard convention. Errors identified.

Communicated in an acceptable manner with some weakness in style and tone. Very limited sources identified but referenced according to Harvard convention. A number of errors

Poorly communicated with weakness in style and tone. Poor range of sources included. Any references were according to Harvard convention. Many errors identified

Communication is incorrect in all aspects. No reading or research undertaken from any sources. Full of errors and just wrong.

Feedback sheet – Essay – weighted 100%

International Food and Wine Matching

BA (Hons) Culinary Arts

Student Name/No

Based on the assessment criteria ticked above convert this to
an actual mark using the classification guide.

20-14

13-12

11-10

9-8

6-0

20-14

13-12

11-10

9-8

6-0

20-14

13-12

11-10

9-8

6-0

20-14

13-12

11-10

9-8

6-0

20-14

13-12

11-10

9-8

6-0

Criteria

Are not equally weighted

1st

100-70

2.1

69-60

2.2

59-50

49-40

Ref

39-35

Fail

34-20

Actual mark

Research and originality.

20%

Critical analysis and evaluation.

20%

Structure of the argument and coherence of the work.

20%

Understanding of work undertaken and results achieved.

20%

Communication, format requested, sources used and referencing.

20%

Total 100 marks

What you did well?
What could you have done better?
Improvements to be made.
Signed:	Date:

(Essay)

Answer to the question (100 marks)

XXX (
given region) wine and food matching. International and regional perspectives.

Analyse and summarise the main concepts of the region’s (insert your region) food matching using concrete examples of (insert your region) wines produced there & local dishes (from the area described as well as different wine styles, grape varieties from all over the region), critically discuss the main reason why an understanding of matching and exclusion of the region’s wine with a particular dish is essential. Discover classic wine producing techniques as well as modernist, how those affect the flavour of the wine produced and its pairing with food. Illustrate your answers with specific examples. Main pairing rules and cultural rules, as well as Asian, Indian (any kind of ethnic) food and different wine styles pairings are good to be mentioned.

(max. 1500 words)

Consult on the structure of the Essay & detailed induction – presentation on eLearning:

Intro 6HO721: Essay Good Practice & Pairing Approaches

Explanation of the region under investigation Its sub-region and styles/blends of wines produced over there, here student can mention history of winemaking and various blends produced in the region, as well as statement of a famous chefs related to the region, wine experts working with and focusing on the region’s wines, any relevant statements regarding the current state of the wines in the region and its place in international gastronomic arena, pairings in restaurants around the globe.

Introduction of the native food traditional for the area and localities around it: styles, traditional dishes, history, chefs, reworked traditional regional foods, flavours, ingredients, components, demonstration of understanding of the concept “what grows together – goes together”.

Wine production and main production sub regions which reflect various grape varieties blends, flavour characteristics of the wine styles / types.

Main pairing rules and cultural rules as well as Asian food, ethnic food, contemporary food and different wine styles pairings are good to be mentioned.

Classification & requirements of the selected region wines, focus on various systems/vintage variations plus different wine styles. Concrete examples of regional food and various international foods pairings.

image2

image1

Introduction to
the Food &
Wine Matching

Why study wine matching, greetings, M.H.

6HO721 WITH A . BURAKOVSKIKH

WHAT WE’LL DISCUSS

Greetings

Why study Wine Matching?

Your favourite wine

Module Handbook

Asessments & Class

Requirements

Sourcing possibilities or how

can I get wines for tasting (If I

am not on campus)?

Let’s make the course together

Essay: recent good practice

examples, structure

8.TODAY’S
TOPICS

“Modern terminology and considerations,

in the making, classification, marketing

and enjoyment of wines, are maybe not so

new as some of us today think they are.

Original translations from Greek sources

shows that 2,000 years or so ago, types of

comments and opinions about given wines

were much the same as they are today”.

(Bode, 1992)

VARIOUS
APPROACHES

TO PAIRING

FLAVOUR AND TEXTURE

APPROACH

(Robinson, 2008)

SENSORIAL APPROACH

(Harrington, 2008)

INTELLECTUAL
APPROACH

A Mathematical View of Matching

Food and Wine (De Marchi, 2012)

MARKETING APPROACH

“research proven that professional

suggestion on wine (by the glass)

pairings do increase sales”

(Terrier, 2016)

https://www.researchgate.net/profile/Stefano_De_Marchi/publication/266278780_A_Mathematical_View_of_Matching_Food_and_Wine/links/55f15d3808aef559dc470bd1/A-Mathematical-View-of-Matching-Food-and-Wine

VARIOUS APPROACHES
TO PAIRING

FLAVOUR AND TEXTURE

APPROACH

SENSORIAL APPROACH
INTELLECTUAL APPROACH

HISTORICAL APPROACH

“WHAT GROWS TOGETHER GOES

TOGETHER”

MARKETING APPROACH

SYNTHESIZED
APPROACH

6H0721 INTERNATIONAL FOOD AND WINE MATCHING
MODULE HANDBOOK

GRADED ASSESSMENTS AND THEIR TIMELINE:

1500 word
Essay
60%

Final Exam Tasting
40%

WEEK 2 WEEK 7 WEEK 10WEEK 1 WEEK 11

WINERY VISIT

EXAM

TASTING

ESSAY

SUBMISSION

ENGAGEMENT

ESSAY:
RECENT
GOOD
PRACTICE

EXAMPLES

,
STRUCTURE

XXX (INSERT YOUR REGION) WINE AND FOOD MATCHING. INTERNATIONAL AND REGIONAL
PERSPECTIVES.

(Essay)

Analyse and summarise the main concepts of the region’s (insert your region)

food matching using concrete examples of (insert your region) wines produced

there & local dishes (from the area described as well as different wine styles,

grape varieties from all over the region), critically discuss the main reason why

an understanding of matching and exclusion of the region’s wine with a

particular dish is essential. Discover classic wine producing techniques as well

as modernist, how those affect the flavour of the wine produced and its pairing

with food. Illustrate your answers with specific examples. Main pairing rules and

cultural rules, as well as Asian, Indian (any kind of ethnic) food and different

wine styles pairings are good to be mentioned.

REFLECTED IN TABLE OF

CONTENT

STRUCTURE

Introduction

Main body

concise, to underline the work

undertaken

Emergence of the wine styles

Styles of the wines

Subregions

Grape Varieties

Regional vs. International pairings

(focus)

Conclusion (concise)

References (Harvard style)

Appendices (maps, visuals etc.)

MAIN POINTS

TO TALK:

EXPLANATION OF THE REGION
UNDER INVESTIGATION

Its sub-region and styles/blends of wines produced

over there, here student can mention history of

winemaking and various blends produced in the

region, as well as statement of a famous chefs

related to the region, wine experts working with and

focusing on the region’s wines, any relevant

statements regarding the current state of the wines

in the region and its place in international

gastronomic arena, pairings in restaurants around

the globe.

INTRODUCTION OF THE NATIVE
FOOD

traditional for the area and localities around it:

styles, traditional dishes, history, chefs, reworked

traditional regional foods, flavours, ingredients,

components, demonstration of understanding of

the concept “what grows together – goes together”.

MAIN POINTS

TO TALK:

WINE PRODUCTION AND MAIN

PRODUCTION SUB REGIONS

which reflect various grape varieties blends, flavour

characteristics of the wine styles / types.

MAIN PAIRING RULES AND

CULTURAL RULES

as well as Asian food, ethnic food, contemporary

food and different wine styles pairings are good to

be mentioned.

CLASSIFICATION &

REQUIREMENTS

of the selected region wines, focus on various

systems/vintage variations plus different wine styles.

Concrete examples of regional food and various

international foods pairings.

EXAMPLES

PRESERVE
AUTHENTICITY

VISUAL SUPPORT

GRAPE VARIETIES
SHOULD BE SPECIFIED

CHECK THE FACTS
& SPELLING

DISPLAYS CLEAR
UNDERSTANDING OF
MÉDOC AS REGION UNDER
RESEARCH

LINK PRODUCTION
TO THE TASTING NOTES
(ORGANOLEPTIC
CHARACTERISTICS)

ESSAY IS A PIECE
OF WRITING OUTLINING
THE WRITER’S
PERSPECTIVE ON
A SUBJECT

GET YOUR FACTS STRAIGHT

“VINES PER HECTARE”
WRONG WINE

GET YOUR FACTS STRAIGHT

GOOD INTRODUCTION OF THE

GASTRONOMIC TRADITION

THANK YOU

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