● USE BULLET POINTS
2213THS Food & Wine Tourism
EXERCISE 2: Your Winery & Cellar door
The purpose of the Case Study is to develop ‘your own’ Winery, Cellar Door
and Food Operation in a given wine region. 2213THS – Winery, Cellar Door and Food Operation.
Exercise 2 is to write succinctly/bullet points the key issues on the following
topics. This will assist in writing your final report. Ensure you reference all
factual statements made. 2213THS – Winery, Cellar Door and Food Operation.
z 5%. Only one report per group.
Groups: 3-4 students only per group.
1. The Winery
Develop the framework for your Winery. As a guide, your discussion should
include the following points. Other issues of interest may also be included.
▪ What is the image/positioning of your winery
o elite? open to public? weekdays/weekends/
▪ Wine Production: Grape varieties – specialise or have a cross section of
▪ Architecture & design
o rustic – modern? old-styled? specific year
▪ What is the experience you offer: Facilities, Winery Tours, Attractions
o weddings? wine festivals? limited booking only restaurants → run
separate from winery: 5pm – 11pm? reserved private area → $$
separate from general public 2213THS – Winery, Cellar Door and Food Operation
▪ Proposed Target Markets
▪ family targeted?
Proposed cellar door
▪ Architecture & design
o modern rustic
o number of rooms in cellar door (leads to capacity options)
o capacity → number of people in cellar door at one time
▪ What is the tasting experience you offer?
o bookings? fees? tasting only in cellar door? designated light food
(cheese etc.) room?
Proposed food option(s)
▪ Discuss you food option(s) attached to their cellar door: style of outlet,
o vegetarian / vegan options? 2213THS – Winery, Cellar Door and Food Operation
2213THS – Winery, Cellar Door and Food Operation
3.0 Proposed Food Options
Wine tasting is an important event not only for wine tasters but for enthusiasts as well.
Therefore, the menu will have food choices that are considered a great part of wine tasking.
These are foods that enhance the original taste and flavour of the wine, going beyond the
tantalisation of the taste buds to elicit an emotional attachment (Winerist, 2018). Among the
proposed foods that will be a part of the menu include cheese which has oils that cut acidity of
the wine and brings out the best flavour. The choice of cheese will depend on the wine served.
Another food choice is olives, especially strong tasting varieties like Greek Kalamata (Gregutt,
2018). Other foods include chocolate, bacon, baked bread, fruits and others……………..
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