Pelee Island Winery Fieldtrip

Pelee Island Winery Fieldtrip Research Paper
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Pelee Island Winery Fieldtrip Research Paper
Introduction
The production tour at Pelee Island Winery allows visitors to see how the winery produces its award-winning wines. The tour is designed to be both educational and informative, giving visitors a behind-the-scenes look at the winemaking process. Visitors are encouraged to ask questions and interact with the guide throughout the tour. The tour provides a unique opportunity to learn about the winemaking process and the History of Pelee Island Winery (Mazurek, 2022). Visitors also have the chance to taste some of the wines produced at the winery and purchase their favorites to take home. Overall, the production tour at Pelee Island Winery is an informative and enjoyable experience for anyone interested in wine production and the unique terroir of Pelee Island.
Discussion
Part 1
Receiving Area
The receiving area, crush pad, and sorting and pressing stages are critical steps in the winemaking process. The grapes are harvested, sorted, and processed in these stages before being fermented and aged. Different grape varieties are treated differently during the sorting and pressing process. For example, red grapes are typically sorted and pressed with the skins still on, while white grapes are pressed immediately after sorting. This is because the skins of red grapes contain tannins, which give red wines their structure and complexity. In addition to treating different grape varieties differently, winemakers may use different techniques during the sorting and pressing process to achieve specific characteristics in the final wine product. For example, some winemakers may use whole cluster pressing, where the entire grape cluster is pressed together, to extract a lighter juice with fewer tannins (Ahren & Embleton, 2021). Other winemakers may use partial skin contact, where the grape skins are left in contact with the juice for a short period, to extract a slightly darker juice with more tannins and flavor.
Fermentation Area
The juice extracted from the grapes is turned into wine in fermentation. This process is critical in determining the wine's final flavor, aroma, and structure. Other musts or grape juices are treated differently during fermentation to achieve specific characteristics in the final wine product. For example, red wines are often fermented with the skins still on, while white wines are typically fermented without the skins. This is because the skins of red grapes contain tannins and pigments that give the wine its color, structure, and complexity. By fermenting the red wine with the skins on, the wine will have more tannins and deeper color. After visiting the fermentation area of champagne in the vicinity, I found that the fermentation process of champagne is a complex and carefully controlled process that involves a second fermentation in the bottle. We witnessed that after the initial fermentation of the base wine, a mixture of yeast and sugar, called the liqueur de tirage, is added to the wine before it is bottled. This causes a second fermentation to occur, producing carbon dioxide gas that is trapped in the bottle, creating the bubbles that are characteristic of champagne. We also visited where the bottles are then aged on their sides for several months to allow the wine to develop its unique flavor profile.
Pelee Island Winery is one of Canada's largest and oldest wineries, located on the southernmost inhabited point of Canada's mainland. It produces a range of wines, including sparkling wines. Visiting the fermentation area of the Pelee Island Winery would be an educational and exciting experience. You would see the tanks where the base wine is fermented, the bottling area where the liqueur de tirage is added, and the aging room where the bottles are stored on their sides. It would be fascinating to see the meticulous attention to detail that goes into the production of sparkling wine and to witness the transformation of the base wine into complex and delightful champagne.
Storage Tanks
The type of storage tank used for wine storage can vary depending on the winery's preferences. Still, stainless steel tanks are most commonly used for their durability, easy maintenance, and non-reactive nature. Stainless steel tanks do not react with the wine, ensuring that the wine's taste and aroma remain unchanged. Wine is stored in storage tanks to allow it to mature and develop its unique characteristics. This process is known as aging and can take a few months to several years. During aging, the wine interacts with the oak or stainless steel of the storage tank, which can impart different flavors, aromas, and textures to the wine.
Barrel Room
The barrel room is typically located in the winery's underground cellar, where the temperature is cool and stable, and the humidity is high. The cool temperature helps slow the aging process, allowing the wine to mature slowly and develop its unique characteristics. The high humidity helps keep the corks moist and prevents the wine from evaporating. Barrels used in the barrel room are made of oak and can vary in size and shape (Mazurek, 2022). The most common barrel size used in winemaking is the 225-liter barrel, also known as a Bordeaux barrel. The barrels are made of French, American, or Hungarian oak, each with unique characteristics that impact the wine's flavor and aroma.
Sparkling Wine
Pelee Island Winery produces the most common types of sparkling wines: traditional method sparkling wines and Charmat method sparkling wines. Traditional champagne is the most labor-intensive and time-consuming method of making sparkling wine. The wine is fermented in the bottle, and a second fermentation occurs, creating carbon dioxide and bubbles (Ahren & Embleton, 2021). The wine is then aged on its lees, the spent yeast cells, for several months or years, resulting in a complex and nuanced flavor profile. The traditional method makes the winery's premium sparkling wines, such as the Pelee Island Lola, made from Chardonnay and Pinot Noir grapes.
Bottling
The bottling process starts with preparing the bottles, which are cleaned and sanitized before being filled with wine. The bottles are then filled with wine using a bottling machine, which measures the precise amount of wine to be added to each bottle. The filled bottles are then corked or capped, and the labels and capsules are added. Coordinating the bottling process is critical to ensure the wine is bottled efficiently and accurately. The bottling process must be carefully monitored to ensure the bottles are filled with the correct amount of wine and the labels and capsules are added correctly.
Relevance with Culinary Practices
The production steps in winemaking and culinary practices share many similarities in preparation, fermentation, storage, aging, and presentation. Both processes require attention to detail, precise measurements, and a deep understanding of how each step impacts the final product. However, the differences in techniques and equipment used highlight the unique nature of winemaking as a specialized craft.
Part 2
Theory/Concept of Wine Analysis
The aromas of wine come from volatile compounds that are released during the fermentation and aging process. These compounds can be divided into primary, secondary, and tertiary aromas. Primary aromas, including fruity and floral notes, are derived from grape varieties. Secondary aromas are produced during fermentation, such as yeasty and nutty notes. Tertiary aromas are developed during the aging process, such as vanilla and smoky notes. For example, the sweetness of wine is derived from sugars present in grapes, while the bitterness comes from tannins, which are naturally occurring compounds found in grape skins, seeds, and stems. Acidity in wine comes from organic acids, such as tartaric and malic acids, which are present in grapes. Winemaking techniques, such as fermentation and aging, can also influence the flavor and aroma of the wine. Similarly, the flavors of wine result from the interaction of different compounds present in grapes. For example, the sweetness of wine is derived from sugars present in grapes, while the bitterness comes from tannins, which are naturally occurring compounds found in grape skins, seeds, and stems. Acidity in wine comes from natural acids, such as tartaric and malic acids, which are present in grapes. The use of oak barrels, for example, can impart flavors such as vanilla and spice to the wine. Similarly, the duration and temperature of fermentation can influence the development of flavors and aromas in wine. The aromas of wine come from volatile compounds that are released during the fermentation and aging process. These compounds can be divided into primary, secondary, and tertiary aromas.
Experimentation
During the wine tasting and analysis exercise, we could taste and compare different types of wines, including white, red, and sparkling wines. This exercise aimed to understand each wine's flavor and aroma profiles and identify the factors influencing their development. One of the most significant takeaways from this exercise was the importance of context in evaluating wines. Overall, we found that the different wines we tasted varied significantly regarding their flavor and aroma profiles. White wines tended to be lighter and crisper, with notes of citrus and tropical fruits, while red wines were bolder and richer, with flavors of dark fruit and spices. Sparkling wines were also unique, with their enthusiasm and bright acidity.
Regarding our expectations, we found that our preconceived notions of certain wines were not always accurate. For example, we were surprised to discover that some white wines could be just as complex and nuanced as red wines and that sparkling wines could be enjoyed beyond celebratory occasions. I tasted six different flavors of wines in different settings, including a formal tasting led by a sommelier and a more informal tasting with friends. In both settings, my perceptions of the wines differed depending on the environment and the people I was with. Another important lesson I learned was the importance of palate education in understanding and appreciating wines. Tasting different wines side by side allowed me to compare and contrast their flavor and aroma profiles and identify each wine'...