Place-based Project

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 Tuesday, September 12, 2023 and Tuesday, September 19, 2023 at 9:30am, students will meet at Red Hook Winery, SOUTH SIDE OF PIER, 175 Van Dyke St Pier 41 Suite 325A, Brooklyn, NY 11231.

Equipment Required

• Create an OpenLab account and Join the 2023 Wines of the New World
• 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.
  • Learn about Red Hook Winery and follow them on social media sites:
  • Follow @profgoodvino, @chris-struck, @citytechhmgt, @juliachildfoundation and @redhoodwinery on Instagram and other social media platforms  

 Pre-Reading Place Based Learning Activity 

• Seven Fifty Daily, May 2019, The Role of Major and Minor Grapes in Wine Blending, The Why, How,
• Wind Enthusiast: The Why, When and How of Wine Blending 
• 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: Baked Fish Filet with Tomatoes and Mushrooms: Alaijah Champagne-Ruiz and Rene Delaguila Avila

Team #3: Broiled Salmon with Béarnaise Sauce, Pommes Natures and Sautéed Zucchini: Madelyn Kelly and Peter Saverino

Team #6: Grilled Skirt Steak with Chimichurri Sauce: Loneze Puzo, Elaine Suarez, Antoinette Vasquez-Barr

• Use your text book to address the following information:
  • Identify and list three wines you believe will pair well with the menu item assigned to you (make sure to choose wines from regions explored in the course). Then 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 to make the wine chosen.
• Submit one blog post per student titled “Sommelier Speak” via the OpenLab “Student Wine Maker Journal” before 6:00pm on Monday, September 11, 2023
• Minimum of 250 words

Student Blend (one submission per group) due, before 5:00pm, Monday, September 18, 2023:

• Considering the base wines tasted at Red Hook Winery and the menu item you are assigned, 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 5:00pm on Monday, September 18, 2023
• Minimum of 300 words

Student Blend (one submission per group) due, before 5:00pm, Monday, October 2, 2023:

• 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 5:00pm, Monday, October 2, 2023.
• Minimum of 300 words

 

Write a Shelf Talker 5:00pm, Monday, October 2, 2023:

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 shelf talker 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 

Review the reflection question below, choose two to respond to. Submit an individual PDF of the following via email to cstruck@citytech.cuny.edu from your City Tech email before 5:00pm, Monday, October 2, 2023:

• 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 5:00pm, Monday, October 2, 2023:

• 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.