Step One (complete individually) due before 8:00pm the night before the first session.

  • Find your team number below, identify the menu item assigned to you, think about the taste of the menu item from the Culinary II menu.
    • Team #1: Baked Fish Filet with Tomatoes and Mushrooms: Miguel and Kaylin
    • Team #2: Broiled Salmon with Béarnaise Sauce, Pommes Natures and Sautéed Zucchini: Aeshah and Kristen and Kenny
    • Team #3: Braised Beef Jardinière and Duchess Potatoes: Melissa and Shaina
    • Team #4: Grilled Skirt Steak with Chimichurri Sauce: Guests
  • Using your textbook, identify and list three different wine styles you believe will pair well with the menu item assigned to you.
  • Next, choose one of the wines for which you will state the grape varieties, and describe the region and production method. Then describe the characteristics of the color, aroma and taste of the wine (use your tasting notes a guide).
  • Your research will be submitted via the OpenLab by creating a post on our course site. Title the post “Sommelier Speak”, add the text, choose the category “Student Wine Maker Journal”, and publish your work.
  • The information above should be expressed in approximately 250-300 words.