HOST1065 George Brown College Pinot Noir Wine Research Paper

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Question Description

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Method:

Based on the grape varietal your group has selected, research two wines made from

that varietal. You will need to include important facts and information that will be of

interest to your dining guests. Your research should include industry feedback.

The Report should include: a) A full description of the grape varietal including

b) Wine facts that relate to

c) Sales Information:

d) Comparative Information

e) Industry Feedback

Unformatted Attachment Preview

Research Report of a Specific Varietal HOST 1065: Fundamentals of Wine and Beer for a Global Marketplace Assignment 2 Date Due Word Count Format Grade Report Assignment #2 Week 6 Thursday April 11, 6:00pm 1000 Minimum • Word Document • Two-person Team • Times New Roman, Calibri or Ariel 12 point • APA Format • Out of 80 Points • 30% of Final Grade Objective: To research a specific wine varietal, applying both the topics learned in your coursework and secondary research (from books, websites, interviews, etc.). Method: Based on the grape varietal your group has selected, research two wines made from that varietal. You will need to include important facts and information that will be of interest to your dining guests. Your research should include industry feedback. The Report should include: a) A full description of the grape varietal including: 1. Information on the varietal 2. Where the grape is grown (traditionally & for your wine) 3. Flavour profile of the grape varietal b) Wine facts that relate to: 1. The producer 2. The viticulture 3. The viniculture 4. Suitable food pairing c) Sales Information: 1. Bottle label with highlighted important information 2. Price (listing the source of this price: At the winery? At the LCBO? At another wine store?) 3. LCBO item/SKU number 1 Research Report of a Specific Varietal HOST 1065: Fundamentals of Wine and Beer for a Global Marketplace d) Comparative Information: 1. Select a secondary wine and highlight important information from the label 2. Price (listing the source of this price: At the winery? At the LCBO? At another wine store?) 3. LCBO item/SKU number 4. What makes the secondary wine unique? Where is it from? 5. What is a suitable food pairing? e) Industry Feedback 1. Based on the wines selected for the report, interview an industry professional in order to get their input on the wine. 2. Is the wine suitable for their establishment? Why or Why not? 3. Do they sell the wine at their establishment? 4. Is this wine in demand in their establishment? 5. Would they consider this wine for their establishment? Why or Why not? 6. Ensure to include establishment name, address, industry person’s name and date of interview 2 Research Report of a Specific Varietal HOST 1065: Fundamentals of Wine and Beer for a Global Marketplace RUBRIC FEEDBACK 0-5 Rating Scale 0 – Does not meet the requirement, information missing, and no evidence of criterion. 2 – Does not meet the requirement, little evidence of the criterion. 3 – Meets the requirement, beginning or some evidence of the criterion. 4 – Meets the requirements, detailed and consistent evidence of the criterion. 5 – Exceeds requirements, accurate, creative or mature evidence of the criterion. 0-10 Rating Scale 0 to 2 – Does not meet requirement; information missing or incorrect 3 to 5 – Meets requirement but revision necessary 6 to 8 – Meets requirement with little to no revision necessary 9 to 10 – Exceeds requirement Part A – Grape Description & Background Criteria Ratings Includes appropriate description of the varietal. 0 2 3 4 5 6 7 8 9 10 Includes the flavour profile of the grape. 0 2 3 4 5 TOTAL /15 Part B – Wine Facts Criteria Ratings Includes appropriate info on the wine producer. 0 2 3 4 5 Includes appropriate info on Viticulture. 0 2 3 4 5 Includes appropriate info on Viniculture. 0 2 3 4 5 Suggests a suitable food pairing that is adequately supported and justified with source reference(s). 0 2 3 4 5 6 7 8 9 10 TOTAL /25 Part C & D– Sales Information Criteria Ratings Shows important facts on label, Producer, Vintage, Varietal, Country of Origin and % Alcohol Content. 0 2 3 4 5 LCBO price and item/SKU number included. 0 2 3 4 5 Demonstrates and understanding of the unique attributes of each wine adequately supp orted and justified with source reference(s). 0 2 3 4 5 Paper has correct spelling & grammar and proper referencing of sources. 0 2 3 4 5 TOTAL /20 Part E– Industry Feedback Criteria Ratings Team demonstrates an understanding of industry professional’s feedback. 0 2 3 4 5 6 7 8 9 10 Industry feedback is presented in detail. 0 2 3 4 5 6 7 8 9 10 TOTAL /20 Total Out of 80 3 ...
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Tutor Answer

henryprofessor
School: UC Berkeley

Attached.

Pinot Noir Wine - Outline
I.
II.

Introduction
Pinot Noir Description

III.

Wine Facts

IV.

Sales Information

V.
VI.
VII.

Comparative Information
Industry Feedback
Conclusion


Running head: PINOT NOIR WINE

1

Pinot Noir wine
Name
Institution

PINOT NOIR WINE

2
Pinot Noir Wine
Introduction

Wine consumption all over the world, especially in the United States, has increased
immensely. As a result, several farmers have embraced the need to produce high quality grapes
to meet the rapid market demand. There has been increased production of vinifera grapes,
especially in Canada from long ago and over the years. The production has been growing from
year to year and mind to use high quality clones to ensure consistent quality. The most important
grape growing provinces in Canada include Ontario and British Colombia. The variety we will
be discussing is widely produced in Ontario, and it represents the highest percentage of grapes
produced for the market for winemaking that is over 38 % (Haeger, 2016). Vitis vinifera is
considered one of the world’s highest qualities of grapes and is native to Europe. The Vitis
vinifera has over 10,000 different varieties, but the most commonly cultivated in Ontario include
the Pinot Noir and Chardonnay.
Pinot Noir Description
Pinot noir is a red grape variety and is primarily grown around the world especially in
cold climates and native to Burgundy. It is the most planted variety with over 38% of it being
used to produce champagne and other wines (Gago et al., 2009). It is complicated to produce and
transform this Pinot noir variety because its clusters are tightly packed. However when the wine
is still fresh, it has much red fruit aroma like strawberry and cherries, but on aging, it reveals its
complexity by producing ‘barnyard’ aromas (Haeger, 2004). Pinot is grown in many parts of the
world including Austria, Chile, Australia, UK, France, Germany, Switzerland, the United States,

PINOT NOIR WINE

3

and South Africa among other places. In Canada, Pinot is cultivated in Niagara Peninsula, Prince
Edward County and on the North Shore of Lake Ontario.
Pinot is towards the lighter red side in the classification of wines, but it can withstand
aging. Even though Pinot varietal is cultivated in a range of countries, it is challenging to
pinpoint the flavor of Pinot as it varies much directly. However, its quality should hover around
the facts that it is medium bodied and has high acidity levels (Gago et al., 2009). It has notes of
red cherries, berries, herbal and some floral qualities. Since the flavors of primary Pinot Noir are
light and subtle, after secondary fermentation, the wine acquires a taste of cedar, smoke or
vanilla due to the use of oak.
Wine Facts
While viticulture is the study and cultivation of grapes, viniculture is the cultivation of
harvesting of grapes specifically meant for wine processing. Pinot Noir is an unreliable variety
and should be correctly trained and in the relevant general growth conditions to produce the best
quality. Red wine is the healthiest wine to take as compared to white or sparkling wine, but Pinot
Noir has many nutritional facts including antioxidant properties (Rusjan et al., 2012). It contains
a high percentage of resveratrol, which is the antioxidant in the wine. It has been proven that
Pinot Noir lowers the risks of heart disease, cancer, and stroke. It is however considered as the
healthiest red wine that one can take. Also, Pinot Noir has a lower initial sugar volume before
fermentation hence less alcohol and lower calories are present.
Before harvesting, the fruit must have attained its physiological maturity and in a cool
climate. A cool atmosphere is where before fermentation at the winery, the grapes will have to be
warmed up to commence the process. There is a constant confirmation that the outcome of the

PINOT NOIR WINE

4

wine is defined by a combination of factors that is climate, soils, and management including
spacing, fertilization, clone...

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Anonymous
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