Manufacturing - WINE MAKER
Grapes: Fresh
for Kids
Using
the Wine- Food Pairing Chart
The Chemistry of
Wine Making - Bored or Board?
Grapes:
Fresh for Kids
Primary
Middle
Australian
Curriculum General Capability: Literacy
Australian
Curriculum General Capability: Critical & Creative Thinking
Cooperative
Learning Activity
Teacher
Grapes: Fresh for Kids is now only in the
WebArchive. It was at: :
http://www.freshforkids.com.au/fruit_pages/grape/grape.html
Local copy is
here.
Students
1. In pairs, read through
a
local copy of
Grapes: Fresh for Kids'.
Take note of the Wine Growing Areas of Australia and the types of
grapes used.
2. Collate all the facts and
figures and make
a Poster telling people all about
what you have learnt. Think about this activity as if you
were part of the Australian marketing board wishing to sell our wines
overseas.
3. Use Eduglogster or another
Infographic website to create this poster or infographic.
Eduglogster
4.
Draw
a cartoon strip showing the stages of wine making using either of
the following websites:
5. Display your infographic and comic strip in your
classroom
Using
the Wine Pairing Chart
Secondary
Australian
Curriculum General Capability: Critical & Creative Thinking
Australian
Curriculum General Capability: Literacy
Cooperative
Learning Activity
Teacher
This activity is for students studying
Hospitality & Food Technology in Years 11 - 12.
Student Worksheet:
The following shows the Food and Wine Pairing. Click here to have it as a
Word doc.
Simple
Food and Wine Pairing Poster
Students
Here is your
worksheet in Word doc
form or you can read it from the following and conduct the activity.
Introduction
What Is Wine Pairing?
Wine pairing is not a new activity — evidence of winemaking dates back to
roughly 8,000 years ago, giving humans thousands of years to discover the
best and boldest ways to enjoy their wine. As such, wine and food have
enjoyed a long-term relationship, which has resulted in classic food and
wine pairings.
One example is the pairing between Sangiovese wines and classic Italian
dishes of Tuscany — which embodies the vintner’s truism, “What grows
together, goes together.” The pairing between local dishes with local wines
has created divine partnerships between the two for centuries.
While modern wine-food pairing remains an art, there is science and logic
behind the finely tuned dance between great food and wine. Basic principles
of wine pairing include contrasting pairing, in which balance is reached
through vibrant contrasting flavors. Another basic principle is congruent
pairing, in which similar flavors elevate one another with their shared
characteristics.
The main wine pairing principals are as follows:
- Wine should possess a higher acid content
than its food counterpart
- Wine should possess more sugar than its
food partner
- Wine and food should be well matched in
their intensity
- Red wine pairs well with red meat
- White wine pairs well with light meats
like fish or chicken
- Bitter wines can be balanced by high-fat
dishes
- Wine can be matched with the sauces in
your food
- Sparkling, rosé, and white wines create
effective contrasting pairings
- Red wines create effective congruent
pairings
The Science of Wine Pairing
The science of wine pairing can be boiled down to the molecular level.
French sommelier François Chartier argues that the aromatic molecules found
in your food and wine behave as sensory bridges. For example, Cabernet
Sauvignon and raspberries pair well together because both possess
beta-ionone, which you can perceive because of their aromatic qualities.
Others argue that, though there are natural pairings created by factors like
region and culture — such as a California crab with a buttery Chardonnay —
there is no such thing as a perfect universal pairing. This argument is
based on the idea that every individual has unique preferences and
experiences favors differently, making a universal pairing impossible.
While the scientific side of wine pairing is deep and complex, you don’t
have to be a professional chemist to choose a great pairing. Basically, the
science of wine pairing lies in the different tastes that humans can
perceive. These include:
Sweet |
Sour |
Salty |
Bitter |
Pungent |
Astringent |
Umami |
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Effective food and wine pairing creates combinations of these tastes that
enhance positive qualities and develop a more complex, beautiful taste. This
is enhanced by your sense of smell. Notes that can uplift the pairing
experience include:
Fruity |
Earthy |
Mineral |
Woodsy |
Herbal |
Beyond taste and smell, important qualities that contribute to positive wine
pairings are:
Acidity. Acidity is the quality of a wine that gives it a tart
taste. The level of tartness is dependent upon the level of acidity — which
can be described by terms such as “bright” or “fresh.”
Tannin. Tannins create an astringent flavor and are primarily
present in red wine. Tannins are prevalent within the stems, skins, and
seeds of grapes. Wines with plenty of tannins pair well with fatty foods
like red meat.
Sweetness. A wine’s sweetness is often described as dry. Sweet
wines are often dessert wines that pair beautifully with desserts or
chocolate.
Alcohol level. Alcohol level can have a dramatic impact on taste,
with older grapes providing higher alcohol levels and bolder flavors.
Understanding food and wine pairing is as important for creating brilliant
meals as it is for avoiding dining disasters. For example, a good wine
pairing chart will help you avoid pairings like fish with red wine, which
can augment the fishy taste of a seafood dish to an unpleasant level.
How to Read a Wine Pairing Chart
Wine pairing charts exist in a variety of forms, from elaborate guides to
simple infographics. While there are many methods to pairing wine with food,
you can use a wine pairing chart to create the perfect meal. You can choose
a wine pairing chart by:
Meal type. If you’re looking for the perfect pairing for a special
occasion, look for wine pairing charts by occasion. For example, a Christmas
wine pairing chart will give you plenty of options for your next festive
gathering, from smoked salmon and champagne to duck and Pinot Gris.
Ingredient. If you have a primary star ingredient in mind and want
to plan your meal and wine pairing around it, look for a wine chart by
ingredient. For example, a cheese wine pairing chart might recommend a dry
white wine with Gruyère cheese or a classic sherry with manchego.
Cuisine. Another way to search for the perfect wine pairing chart
is by cuisine. If you’re looking for the perfect wine to have with your
classic French dish, a French food and wine pairing guide might recommend a
Muscadet with oysters.
Type of wine. If you know which wine you’d like to enjoy, but want
to find the perfect dish, search for a chart by varietal of wine. For
example, a champagne pairing chart would pair Brut with steak, and a Rosé
with crab cakes.
(Source:
JJ Buckley)
Here is a detailed
Food and Wine Pairing Chart
(.png image - large)
Activity: Using the Wine Pairing Chart
1. In groups of 3 - 4 students, you are to create a 3
Course Menu in the style of "Master Chef". This means an Entree, Main Course
and Dessert. You will need to collaborate and discuss together as a group
throughout this activity.
2. Write down the main ingredients and the sauces to
be used.
3. Swap your menu with another group.
4. Using the new group's menu, you are to select the
wines that will complement the food presented by using the
Food and Wine Pairing Chart (.png image - large).
5. Create a table (4 rows x 3 columns) in your
notebooks showing
- Heading
- Food
- Your choice of wine for entree, main and dessert
- Create a third column for comment
6. Swap your menu and filled in table with a third
group (if possible, otherwise swap back with the original group)
7. As a group, write up as many possible positive
comments and suggestions in the third column about the wine pairing
selected.
8. As a class, discuss the outcomes. Were there any
surprises?
The
Chemistry of Wine Making - Bored or Board?
Secondary
Australian
Curriculum General Capability: ICT Capability
Australian
Curriculum General Capability: Critical & Creative Thinking
Australian
Curriculum General Capability: Literacy
Cooperative
Learning Activity
Teacher
Original copy of The Chemistry of
Wine Making was at
http://www.nzic.org.nz/ChemProcesses/food/6B.pdf however this is
only now available through the Web Archive.
Local copy is here
Students
1. In groups of 4 - 5 students, read the following article:
The Chemistry of
Wine Making (PDF 12 pages).
And
The Conversation 17 January 2022
2. Note down any interesting facts in
the form of questions eg. What is BOD? What effluents are released during
processing?
3. Make your own group's
Snakes & Ladders game by creating 20 questions (and answers) about
winemaking. Play the game with another group! Then play with their 20
questions.
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