week eight, Chile

Discussion of Wine Pairing and Classes

Targeted Wines for Pairing
- Aim to pair foods specifically with Alsace wines.
- The rest of the wines would consist of white and red bourbons.
Alsace Region
- Noted for its diversity—comparing several Grand Crus from different soil types and slopes.
- Mention of a specific bronc cru (possibly referring to a vineyard or type) known for its unique characteristics.
- Muscat noted as a wine of interest, though the speaker wished for a more complex version for comparison.
- Discusses the difficulty in obtaining certain high-end wines, particularly Grand Cru Rieslings, with prices around $100 or more.

Two Week Break
- Use this time to complete quizzes and review course material.
- Essential for students to reach first competency; only two or three have achieved this thus far.
- Mid-term exam to be scheduled between May 4 and May 11, with May 13 being a potential date.
- Exam structure: multiple choice questions and a mini blind tasting (possibly including map recognition).
Preparation for Class and Study
- Importance of understanding lecture content up to this point and preparing for future assessments without notes.
- Feedback on technical issues with recordings and PowerPoint presentations.
- Suggestions from students for improving presentation file formats discussed.

Menu Creation
- Discussions around establishing a cuisine theme, either around a specific wine or a food-focused approach.
- Menu referred to as a "mini tease"—showing a few select items rather than a full menu.
- Critique of extensive menus, implying that a curated selection is more effective than a large variety (reference to Cheesecake Factory).

Feedback on Student Performance
- Importance of quizzes for reinforcing learning and ensuring all students keep pace.
- Some students are lagging behind; instructors stress the need to stay on track with assessments.
- Suggestions for redoing quizzes for practice before midterms may be allowed, with reminders that these should be taken seriously.

Introduction to Chile
- Students prompted to recall facts about Chile's geography and wine production.
- Emphasis on how geography influences wine characteristics—Chile's isolation due to mountains and deserts.
- Recognition of the uniqueness of Chile's wine industry due to the climate and soil compositions.
Significant Varietals in Chile
- Discussion of Carmenere—historically misidentified as Merlot, known for its softer spicy profile compared to others.
- Connection made to the global significance of Cabernet Sauvignon and the notable adaptability of local varietals due to Chile's climate.
- Discussion of key growing regions such as Casablanca and Aucacagua, their climatic influence from the Pacific Ocean, and how they contribute to wine quality.

Key Geographic Regions
- Chile is a long, narrow country with notable diversity in temperature and growing conditions.
- The influence of coastal weather and mountain ranges highlighted as significant to grape growth and wine production.
- Mention of prominent valleys, including Maipo and Rapel, known for producing quality red wines.
Climate and Production
- Emphasis on separation of cooler coastal valleys vs. warmer interiors affecting varietal success.
- Notable varietals include Carmenere, Cabernet Sauvignon, Pinot Noir, and whites like Chardonnay in cooler climates of coastal areas.
- Historical significance of certain varietals reintroduced to the Chilean market due to international investment.

Importance of tasting sessions for educational reinforcement—encouragement for students to conduct mini-tastings during their offweeks.
Overview of significant influences on Chilean wine, including the foreign investment in the region’s wine-making technology and practices.
Discussion regarding the historical context of wine production in Chile and the gradual shift towards quality as a focal point rather than quantity (reflected in earlier vintage practices).