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

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	10
Assessments	Type	LO	%	Hand in
CW 1	1,500 word Essay	1, 2, 3, 4	100%	10
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’

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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

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

module description

Learning Outcomes

KEY SKILLS TO BE DEVELOPED aND MAPPED

Indicative Content

study pattern – Module Timetable – TERM 7

recommended reading

Who We Are

Do you handle any type of coursework?

Is it hard to Place an Order?

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