wine and food preparing

Week 6 Online Assignment (60 points): Guidelines and Questions

· Citation is required when quoting, paraphrasing, or using the ideas or words of others. The in-text citation (e.g., Smith 2020 or CNN, 2019) should be used in your main content if you use any other information; your full citation list should be included at the end of your document · Responses TWO main questions could be about 750 to 900 words (about 2 pages, single space, not counting reference lists) · Follow the format guidelines listed at the end of this document (page 3). · Again, please watch resource files embedded in the recorded lectures, before responding to question.

QUESTION ONE: Food and Wine Pairing – from Michigan Wines; 37 points) Dr. Cha mentioned the 2019 Michigan Wine Competition during her online lecture this week (Week 6 Part ONE lesson – Module C). Please note that 2020 Michigan Wine competition was canceled due to COVID-19. Imagine that you are organizing a small dinner gathering at your home, and you either are preparing your favorite foods in your home, or catering-in your favorite dishes from the local restaurant you frequently order from.

Choose two or three Michigan wines from the following list http://michiganwinecollaborative.com/2019miwineawards/ by pairing with our selected favorite food items (e.g., at least two food items) for your guests (of course, we assume all your guests are legally permitted to drink (😊). You do not need to select wines only from the best of class – any wines listed on this website are fine, as long as you provide your rationales (see specific questions). To learn a little more about your selected wines, you certainly may visit a specific winery’s website, but this is optional!

During Week 6, you studied different principles /rules of thumb regarding food and wine pairings (e.g., Week 2 Part TWO online lectures). Your responses to Question #1 should include the following:

· Guests and Food Choices: Who are your (imagined) guests and what are your food choices in this (imagined) setting? Describe flavor components (e.g., salt, sweetness in food, bitterness, acidity or spiciness)?

· Choice of Michigan Wines and Rationales: From the following link ( http://michiganwinecollaborative.com/2019miwineawards/ ) , which two or three Michigan wines did you choose to match best with your selected food items? Describe characteristics of each of those two wines (Note: During Week 6, we talked about general preferences for wine styles). Tell me why you chose these wines, and what rules you adopted for pairing food with wine.

Note: In giving these reasons, please incorporate lessons from Week #6 online lectures regarding food/wine pairing principles or any lessons learned from Week #6 Wine and Food.

· Wines to be avoided and Rationale: Given flavor pairing or wine/food pairing fundamentals (our Week 6 online lesson topics), which two wines (from this list: http://michiganwinecollaborative.com/2019miwineawards/ ) do you feel you should consider avoiding , to match with your selected foods? Tell us why you selected these wines by explaining what specific elements of wines may not match well with your selected dishes.

· Vinotype: Dr. Cha discussed four categories of Vinotypes (e.g., Sweet, Hyper-sensitive, sensitive, and tolerant vinotypes)? What vinotype is most likely to represent your preference? How was your selection of Michigan wines influenced by your personal preference (e.g., your specific vinotype)

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Note: You also can find two articles in Week 6 assigned folder, if you need more information.

QUESTION 2: Wine Tasting Experience; 23 points) COVID-19 dramatically has influenced wineries and the wine industry. Many wineries’ tasting rooms and visiting centers have reopened with limited visiting/visitor capacity. Other tasting rooms and visiting centers have simply closed them (despite that - in some cases and places - regulations have changed gradually to permit opening subject to specific social-distance spacing-, hygiene-, and occupancy- limits). This is the general situation internationally and here in the USA. And in some cases here and there, specific wineries have had to re-close due to an own staff member (or recent visitor) testing positive.

Now, imagine this: You are the owner of ChaCha Winery in Michigan’s Traverse City area. Until now, you have not heard of or been advised of any confirmed cases directly associated with visitors to, or staff members at, your winery. But you do hear that a few other wineries in the same area are (apparently have been) impacted by COVID-19 exposure.

· Safety of Visitors and Staff Members: In this case, as owner of ChaCha Winery, what would you do to ensure the safety of visitors and staff members?

· Recommendation for enhancing Customer Experience: Many of wineries are utilizing wine tasting rooms to enhance their customers’ experience and closely connect with customers. What specific recommendations do you have for ChaCha winery management team to enhance customers’ experience in the era of COVID-19?

Format Example (in word document): Include your question number and subheadings (bold)in your word document.

Your Full NAME Your MSU Email Address Week 6 Online Assignment QUESTION 1) FOOD AND WINE PAIRING Guests and Food Choices: Write your responses in the paragraph form Choice of Michigan Wines and Rationales: Write your responses in the paragraph form Wines to be avoided and Rationales: Write your responses in the paragraph form Vinotype: Write your responses in the paragraph form QUESTION 2) WINE TASTING EXPERIENCE Safety of Visitors and Staff Members: Write your responses in the paragraph form Recommendation for enhancing Customer Experience: Write your responses in the paragraph form REFERENCES

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