Page 1

U N I T

8

1 Vocabulary A

Look at the goblets below. Listen and practice.

trumpet goblet

B Pair work

Burdeos goblet

Borgona goblet

tulip goblet

flute goblet

Match the temperatures to the type of wine. Check with a partner. White wine Red wine Champaigne

a) -7 centigrade degrees b) 14-16.5 centigrade degrees c) 16-18 centigrade degrees

2 Food Pairings Pair work

Make conversations as in the example. A: I’d like a Cabernet, please. B: I recommend foie gras to pair with it. Salmon Goat cheese Beef Nuts, Stilton cheese Soup Lamb Ostrachs Chicken Almond, olives Foie gras Chocolate Meat Fish Pizza Hot-dog Pop corn

62

www.languagetourmx.com

1. Pinot Noir 2. Sancerre or Pouilly-Fume 3. Borgona red 4. Oporto 5. Dry Sherry [Jerez] 6. Burdeos wine 7. Chablis 8. Beaujolais 9. Jerez [sherry] 10. Sauternes or Gewurtztraminer 11. Cabernet Sauvignon of California 12. Barolo 13. Vinho Verde, Green Vinho 14. Italian Barbera 15. White Zinfandel 16. Sauternes


U N I T

8

3 Good manners A Write the number on the correct item. 1. butter knife 2. napkin 3. entrée fork 4. salad plate 5. dessert fork and spoon 6. soup spoon 7. salad fork 8. entrée plate 9. entrée knife 10. set of goblets: 11. water goblet 12. red wine goblet 13. white wine goblet

B Look at the list below. Where are they from? Name of the wine

Country of origin

Variety of grape

Burdeos – red Burdeos – white Borgona – red Borgona – white Champana Port (Oporto) Rhin Rioja – wine Sherry Valpolicella

France France France France France Portugal Germany Spain Spain Italy

Cabernet Sauvignon, Merlot Sauvignon blanc Pinot noir Chardonnay Chardonnay, pinot noir Baroque wine, French touriga Riesling Grenache Palomillo Corvina, molinara, rondinella

Source. McCarthy, Ed and Mary Ewing-Mulligan. Wine for dummies. Spain: Ediciones de Bolsillo, 1999. P. 102.

C Pair practice. Practice conversations. A: Where’s Burdeos red from? B: It’s from France. A: What’s it made of? B: It’s made of cabernet sauvignon grape.

English for museums and tourism

63


U N I T

8

4 Bottle Labels

What’s a label? What do we use it for?

The reglamentary (obligatory, mandatory) information on a wine label.

A

Listen and mark the mandatory information. Brand name Company name Type of wine (table, dessert, sparkling) Percentage of alcohol volume Alcohol degrees Temperature Name and address of bottler Net content (in milliliters: the standard wine bottle is 750 ml or 25.6 ounces) Sulfites Aluminium Government warning Government advertising campaign If applicable, the expressionn “imported by” and the name of import company

B Look at the drawing. It’s a label. Read the information below and write it on the picture.

VINCENT’S & ROMAN Select Reserve Estate-Bottled Pinot noir CONTAINS SULFITES White table wine Auvernet Valley Ricci’s Vineyard Net contents 750ml – 13.4% alcohol Vintage (optional), 1990 Vinted and bottled by Francesco Calderoni Winery, Aguascalientes, MX

64

www.languagetourmx.com


U N I T

8

5 Talking about wine and food A Read the text and answer the questions. Serious people usually keep the Barolo and the Barbaresco wines for Sunday dinner or for special occasions. The wines they drink daily are red wines like the Dolcetto and the Barbera. The Dolcetto is lighter than the Barbera and it is common to serve it for lunch. 1. When do serious people drink the Barolo and the Barbaresco? 2. How often do they drink red wines? 3. When do they serve Dolcetto?

B Pair work

Look at the dishes below. Explain hoe to prepare then to your partner. Example:

It consists of: It’s made from: It’s eaten: It’s served with: It’s paired with: It’s typical from:

Chilaquiles consist of tortillas, grated cheese, chilli and garlic. They’re eaten hot and served with bread, cream and onion and paired with tequila. It’s a typical dish from Sinaloa. Pilgrim Quail

Guichepos

Chilaquiles

quails, salt, pepper, vinegar hot red rice white and rose wines Aguascalientes

corn, sugar, milk corn leaves, cinnamon cold cream and cheese soft drinks Queretaro

tortillas, grated mature cheese, chilli, garlic hot bread, cream, onion tequila or wine Sinaloa

6 Language Structure

Questions with HOW How often do you drink wine? How much wine do you take at a party? How long do you spend finishing a bottle? How good are as a cook?

Once a week / Twice a month / Not very often Around a bottle of wine I don’t finish a bottle by myself! Pretty good / I guess I’m average / Ok / Good Not too good / Not that good

Complete these sentences. 1) ...................................................................................................... you at sports? 2) ...................................................................................................... cook? 3) ...................................................................................................... go dancing? 4) ...................................................................................................... exercising? English for museums and tourism

65


8

U N I T

7 Instructions

How does an expert prepare a “margarita”?

What’s a starter? What are the famous starters in Mexico and in your country? What’s your favorite starter? How do you prepare it?

A First, take a cocktail shaker and fill it with crushed ice. Then, pour in one measure of tequila. Then, pour in a quarter measure of triple sec. Squeeze some fresh lemon juice into the shaker. Then add a dash of lime juice. Shake well, to mix and chill the liquids. Pour the margarita into a salt-rimmed glass. Finally, garnish with a slice of lime and serve.

B Pair practice

Take turns to practice these instructions.

8 Vocabulary Group work

Complete the verbs below with food. Example: to chop meat, to corkscrew a bottle, to fry potatoes...

to chop .................

to blend .................

to stir ...................

to shake ..................

corkscrew ..............

to bake ..................

to cut ...................

to cream .................

to beat .................

to slice ..................

to mix ...................

to pour ...................

to fry ...................

cook .....................

to steam .................

to fold ..................

to boil ...................

to strain ..................

to grill ..................

to whip ..................

toast .....................

to roast .................

9 Reading

Nogada Peppers

Chiles en Nogada is a typical dish for the feast of Saint Agustine because all the ingredients are found in this time of the year, August and September. The legend says that the Saint Clara and Saint Monica nuns created this recipe. This dish was served to the Emperor Agustin de Iturbide when he visited Puebla. This dish has the colors of the Insurgent Flag.

Find out more about the history of this popular dish.

66

www.languagetourmx.com


U N I T 10 Listening A

8

How to prepare nogada peppers? Listen and follow the reading.

Ingredients:

8 medium poblano peppers 25 nuts 1/2 cup of milk cream 1/2 cup of sherry 1 piece of onion 1/2 clove of garlic 1 red pomegranate 1 tablespoon oil 1/2 cup of water 1/2 cup vinegar salt

For the stuffing

200 g minced meat 150 g tomato 10 almonds 15 g raisins 1/2 tablespoon of chopped onion 5 olives 1/2 tablespoon sugar 1/2 tablespoon vinegar 1 tablespoon butter 1 bay leaf

B

Listen and number the process to prepare this dish. Procedure: First, toast, clean and remove veins from the peppers. Then fry peppers in oil with the garlic and the onion. Next, add the vinegar, 1â „2 cup of water, salt and boil for 10 minutes. Next, remove from fire, chill perfectly, take the peppers out of the liquid and stuff. Finally, cover the peppers with the nogada and serve. Garnish with pomegranate grains. Stuffing: Fry the onion in butter. Next, add tomato (roasted and ground) and fry. Then add the meat, the raisins, almonds and chopped olives as well as a little broth in which you cooked the meat. Season with salt, pepper, vinegar, sugar and bay leaf. Nogada: Remove the shell and skin from the nuts. Grind the nuts with the cream and season with a little salt, sugar and sherry.

English for museums and tourism

67


U N I T

8

11 Recipes Reading

Can you tell me how to prepare this recipe? Read the texts and answer the questions.

Black atole Michoacan

Cañamelar coffee Veracruz

Peanut torito Veracruz

Ingredients

Ingredients

Ingredients

1/2 kilo of cocoa shell 1 big slice of cinnamon 1 teaspoon of anisette Sugar Grated piloncillo 2 liters of water 8 servings

4 full tablespoons of medium size ground coffee beans 4 cups of water 4 tsp. orange liquor 4 slices orange peeling Sugar

1 can of condensed milk 1 tin of evaporated milk 2 cups of sugarcane Brandy 250 g peanut cream Some ice frappé

Preparation

Preparation

Preparation

Toast the cocoa shell until it is very dark. Grind the cinnamon and the anisette until it is powder. Cook with 2 litres of water, sugar and the piloncillo until it is viscous. Serve in “jarros de barro”, earthen jugs.

Make the coffee in a traditional coffeepot, as usual. Next, add the orange liquor and the slices of orange peeling twisting them a little bit before putting them into the coffee. Serve very hot in cups, each garnished with orange peeling.

Blend all the ingredients and serve cold.

Questions 1. Which of these do you think is the most delicious? Why? 2. Which of these dishes are healthy, which are not? Suggest some singular recipes.

68

www.languagetourmx.com


U N I T

8

12 Some elementary rules of Champagne A

Listen and mark the rules you hear. What everybody should know about champagne. Choose glasses that are tall and large enough to allow the bubbles and the aromas to develop and rise to the surface. The glasses should be spotlessly clean and free of any traces of detergent or rinsing agents that might flatten the Champagne. Avoid all forms of perfume (whether room perfume or personal eau-de-toilette) and any odors that are likely to interfere with the appreciation of the aromas. To ensure that the Champagne is at the ideal drinking temperature (8-10oC), chill the bottle for 20 minutes in an ice bucket. Fill the glass no more than two-thirds full allowing space for the aromas to circulate. To bring out the color of the wine, place a sheet of white paper behind the glass. Allow the Champagne time to open up and reveal the richness of its bouquet. Source: http://www.champagne.fr/

B

Class activity The sommelier is the wine steward in a restaurant. Read the lines below and number them from 1 to 5. Then, listen and check your answers. (

)

The sommelier serves a little wine in the customer’s goblet and waits for instructions.

(

)

The sommelier shows the bottle of wine to the customer.

(

)

The sommelier serves some wine for each person at the table.

(

)

The customer accepts the wine.

(

)

The sommelier takes the cork out and gives it to the customer.

English for museums and tourism

69

Unit 8  

Unidad 8 del libro LanguageTour

Read more
Read more
Similar to
Popular now
Just for you