Student Learning Outcomes
- Analyze and describe various vinification methods
- Derive meaning from experience, as well as gather information from observation through proper tasting procedures
Overview of Place-based Learning Activities
Students will engage in place-based learning activities focused on vinification practices. Through a partnership with The Julia Child Foundation and Red Hook Winery, students in the Wines of the New World course will study the process of wine making at Red Hook Winery. The hands-on process will include fermentation, barrel samples, wine blending and marketing. The result of these learning activities will include wine produced solely for use in the Janet Lefler Dining Room at New York City College of Technology, CUNY.
On Thursday, October 6, 2022 and Thursday, October 13, 2022 at 9:30am, students will meet at the 300 Jay Street entrance to City Tech and proceed to Red Hook Winery.
Equipment Required
- Create an OpenLab account www.OpenLab.citytech.cuny.edu and Join the Wines of the New World course https://openlab.citytech.cuny.edu/newworld-f22/
- City Tech Chef Jacket (or lab coat), Black Pants, comfortable rubber soled shoes, hair pulled back, no jewelry
- Electronic: Laptop or tablet (if available), Camera, access to OpenLab Account
Action to be taken
- Learn about the Julia Child Foundation and follow them on social media sites: http://www.juliachildfoundation.org/
- Learn about Red Hook Winery and follow them on social media sites: https://www.redhookwinery.com/
- Follow @profgoodvino, @chris-struck, @citytechhmgt, @juliachildfoundation and @redhoodwinery on Instagram and twitter
- Join OpenLab openlab.citytech.cuny.edu
Pre-Reading Place Based Learning Activity
- Seven Fifty Daily, May 2019, The Role of Major and Minor Grapes in Wine Blending, https://daily.sevenfifty.com/the-role-of-major-and-minor-grapes-in-wine-blends/
- Food and Wine Magazine, October 2011, Why Wine Blending Matters, http://www.foodandwine.com/articles/why-wine-blending-matters
- Wine Folly: http://winefolly.com/tutorial/famous-wine-blends/
Sommelier Speak (complete individually) due, 6:00pm on Wednesday, October 5, 2022.
- 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: R. Afroza, Baked Fish Filet with Tomatoes and Mushrooms
- Team #2: J. Brutus, Basque Style Chicken with Creamy Polenta
- Team #3: E. Cruz, Broiled Salmon with Béarnaise Sauce, Pommes Natures and Sautéed Zucchini
- Team #4: A. Goncalves, Braised Beef Jardinière and Duchess Potatoes
- Team #5: D. Kendall, Grilled Lamb “Steaks” Haché with Ratatouille
- Team #6: S. Li, Grilled Skirt Steak with Chimichurri Sauce
- Team #7: R. Saunders, Roasted Loin of Pork Charcutière with Lentil, Gaufrettes Potatoes, Braised Collard Greens
- Identify and list three wines that contain blends of different grape varieties that you believe would pair well with the menu item
- Choose one wine and describe the characteristics of the color, aroma and taste of the wine (use your tasting notes as a format)
- Describe the viticulture and vinification practices that would most likely be used in the wine region chosen (use your textbook to identify practices in the region)
- Submit a blog post titled “Sommelier Speak” via the OpenLab “Student Wine Maker Journal” and your team number before 6:00pm on Wednesday, October 5, 2022
- Minimum of 250 words
Student Blend (one submission per group) due, before 6:00pm on Wednesday, October 12, 2022:
- Considering the base wines tasted at Red Hook Winery, explain how you would blend a white wine or a red wine to pair with your group’s assigned menu item, see above
- Submit a blog post titled “Student Blend Requisition” via the OpenLab “Student Wine Maker Journal” and your team number before 6:00pm on Wednesday, October 12, 2022
- Minimum of 300 words
Student Blend (one submission per group) due, before 6:00pm on Wednesday, October 19, 2022:
- Consider the process you engaged in to make your final wine, did the blend turn out as you anticipated? How did the process differ from what you expected? How did you develop your final blend?
- Submit a blog post titled “Student Blend Final” via the OpenLab ” Student Wine Maker Journal” and your team number before 6:00pm on Saturday, September 29, 2018
- Minimum of 300 words
Write a Shelf Talker due, 6:00pm Wednesday, October 19, 2022:
A shelf talker is a way to market directly to the consumer as they are making purchase decisions. They are used extensively in the wine and beverage industry. Create on for the wine you made The text for your shelf talker will contain the following information:
- Name your group created for your wine
- Percentage of grape varieties and location of vineyard(s)
- Tasting notes
- Food pairing suggestion
- Be sure to indicate if your wine was chosen to be served in the Janet Lefler Dining Room
Reflect (Choose two)
Submit an individual PDF of the following via email to cstruck@citytech.cuny.edu from your City Tech email before 6:00pm Wednesday, October 19, 2022:
- How much do you know about vinification and/or blending before the project began?
- What problems did you encounter during this project?
- How do you feel about the experience you had?
- What did you learn about yourself as a learner during this project?
- What is the one thing you want people to know when they learn about your project?
- What do you want to learn more about?
- Minimum of 300 words
Saying Thank you
Submit an individual PDF of the following via email to cstruck@citytech.cuny.edu from your City Tech email address before 6:00pm Wednesday, October 19, 2022:
- Two business style thank you notes.
- One addressed to Red Hook Winery
- The other addressed to the Julia Child Foundation
- Explain what you learned through this project and how you believe each organization contributed to your overall college experience.
Blending Session Directions
- With the Red Hook Winery winemaker, taste of the base wine and record tasting notes, (3 minutes)
- Using small measuring equipment and the tasting notes of the base wine, create various combinations of a blended wine to match the desired wine style (30 minutes)
- maintain blend percentages for all wines blended
- maintain tasting notes
Submit the final blend to Red Hook Winery wine maker for blending
While waiting for the wine to be blended,
- Name your wines
- Write a draft of a “shelf talker”
- Identify information that would be on a label
Blind taste each wine created by each team of students, record tasting notes for each wine
Select a white and red wine to be created for City Tech and poured in the Janet Lefler Dining Room. Consider:
- color
- nose
- mouthfeel
- taste
- balance
- food pairing
October 6, 2022, Time Line
9:30am Transportation leaves City Tech for Red Hook Winery (students will secure their own transportation, see email from Prof. Goodlad)
9:50 Arrive
10:00 Group tour of the winery
- identification of equipment
- evaluation and discussion of grape stems
- smell and possibly taste grape juice or fermenting must
10:50 Barrel tasting
11:30 Lunch, discussion of proposed blend
12:00 Review of assignment requirements
12:10 Transportation leaves, return to City Tech (students will secure their own transportation, see email from Prof. Goodlad)
October 13, 2022, Time Line
9:30am Transportation leaves City Tech for Red Hook Winery (students will secure their own transportation, see email from Prof. Goodlad)
9:50 Blending instructions
10:05 Groups identify and confirm a desired blend and begin blending wines
10:50 Blending complete, organize station and prepare tasting glasses
11:20 Lunch, discuss shelf talker
11:50 Blind tasting and selection of City Tech’s new wine
12:10 Transportation leaves, return to City Tech (students will secure their own transportation, see email from Prof. Goodlad)
Final Blend
Team #1, White,
Team #2, White,
Team #3, White,
Team #4, Red,
Team #5, Red
Team #6, Red,
Team #7, Red,
