During the Year 9/10 Food Tech elective, “Tasting Timboon” we are exploring the wonderful flavours and products that are crafted by many creative producers around Timboon as part of the 12 Apostles Food Artisans Trail. We invited Caitlin Wurlod from Keayang Maar Vineyard into our classroom and she took our students on a journey learning about the grape harvest and wine production in their vine to wine family enterprise. After retiring from dairying, the business was established on Barry and Bernadette Wurlod’s property on the volcanic slopes of Keayang Maar in Dixie following holidays in Europe where they learnt about grape growing and wine production. Caitlin and Jerram Wurlod also assist with the daily operations and marketing for the vineyard and Caitlin explained that different grape types produce different wines with flavours dependent on the season, the fermentation process used and the age of the wine. The grapes are picked by hand in late March / early April and put into a crusher, then disstemmer with the juice squeezed out and the wine fermented for 10 days or longer, seasonally producing over 12,000 bottles of wine a year. Caitlin challenged our students to tell the story of the grapes, the who, why and how and to market the Shiraz, Pino Gris- white variety, Pinot Noir and Riesling grapes to potential buyers who could be wine drinkers, other wine makers and retailers by describing the grapes’ taste, appearance, production or source. After our students taste tested the grapes, we were very impressed with the marketing terms and descriptive outlines the students crafted. Shortly the students will cook with the wine by cooking the alcohol off but this leave the flavour of the wine intact and it will be used to simmer the meat in their casseroles. It is a ‘grape time of the year’, thanks Caitlin. Comments are closed.
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