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? foo
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: [email protected]
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
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module overview – please read carefully before you begin your study.
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Module Title |
International Food and Wine Matching |
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Module Leader |
Anastasiia Burakovskikh |
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Credit Value |
10 |
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Assessments |
Type |
LO |
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Hand in |
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CW 1 |
1,500 word Essay |
1, 2, 3, 4 |
100% |
10 |
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Submit through ‘Turnitin’ |
CW 1 |
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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. |
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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. |
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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. |
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Student hours of study |
Total 100 hrs |
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Hours breakdown: |
Class Contact 44 hrs. |
Directed and Independent Study 56 hrs |
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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. |
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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/ |
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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.
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study pattern – Module Timetable – TERM 7
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Week |
Indicative Topics to be Covered |
Directed Study |
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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 |
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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 |
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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 |
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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 |
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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 |
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Week 3 – Course 2 |
· Wine Lunch |
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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 |
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Week 4 – Course 2 |
TASTING · Given wine producing region: Grapes & ageing techniques |
Read / listen the material posted on e-learning. Folder Directed Study Materials |
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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 |
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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 |
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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) |
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Week 6 – Course 2 |
TASTING & Invited speaker (Biodynamic wines) · Discussion |
Read / listen the material posted on e-learning. Folder Directed Study Materials |
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Week 7 – Course 1 |
Austrian Wine Marketing Board session & tasting |
Read / listen the material posted on e-learning. Folder Directed Study Materials |
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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 |
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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 |
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Week 8 – Course 2 |
· Wine visit |
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Week 9 – Course 1 |
Wines of Germany & food matching |
Read / listen the material posted on e-learning. Folder Directed Study Materials |
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Week 9 – Course 2 |
Advanced Swiss Wines & Food Matching · Tasting with a winemaker |
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Week 10 – Course 1 |
Individual draft revisions |
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Week 10 – Course 2 |
Individual draft revisions |
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Week 11 |
ESSAY SUBMISSION |
The final written exercise. All questions have to be answered, with references, and submitted through ‘turnitin’ |
recommended reading
Students will utilise the library resources and review a wide range of literature as part of their directed study and preparation for assessments.
Books:
Broadbent, M. (2006) Michael Broadbent's Vintage Wine, Mitchell Beazley Wine Guides.
Burnham, Douglas. (2012) The Aesthetics of Wine, Ole M. Wiley.
Feiring, A. and Lepeltier, P. (2017) The dirty guide to wine: Following flavor from ground to glass, New York, The countryman press.
Goode, J. (2021) The Science of Wine: From Vine to Glass, 3rd edition, Octopus Books.
Grainger, Keith. (2015) Wine Production and Quality, John Wiley & Sons.
Harrington, R. (2008) Food & wine pairing: A sensory experience, Hoboken, NJ, Wiley. (available as print & eBook)
Henderson, P. (2012) About wine, 2nd ed, Clifton Park, NJ, Delmar.
Johnson, H. and Robinson, J. (2013). The world atlas of wine, 7th ed, London, Mitchell Beazley.
Laloganes, P. (2010) The essentials of wine with food pairing techniques. Chicago, Prentice Hall
Liem, P. (2017) Champagne: The essential guide to the wines, producers, and terroirs of the iconic region, New York, Penguin Random House.
Madeline Puckette and Justin Hammack, (2015) The Essential Guide to Wine, Wine Folly.
Parr, R. and Mackay, J. (2018) The sommelier’s atlas of taste: A field guide to the great wines of Europe, 1st ed, California, Ten Speed Press.
Parr, R. and Mackay, J. (2010) Secrets of the sommeliers: How to think and drink like the world’s top wine professionals, 1st ed, California, Ten Speed Press.
Robinson, J. (2006) The Oxford companion to wine, 3rd ed, Oxford, Oxford University Press.
Stevenson, T. (2020) The New Sotheby's Wine Encyclopedia, 6th ed, Easton Press
Wines and Spirits Education Trust. (2006) Exploring the world of wines and spirits, London, Authors.
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Journals: |
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· Drinks Business · Decanter magazine |
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· Wine Spectator magazine · Wine Enthusiast magazine |
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· Harpers Wine & Spirit Trade Review |
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· Hospitality and Tourism Complete |
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