This was a project example created during the summer of 2013 for the International Wine and Culture course at The Florida State University. I was not the sole creator of this document. However, I was responsible for creating the first half of the project and the final analysis at the end. This presentation was shared with others in the department to modify for their courses as well.

1. International Wine & Culture
Project
Project Example

2. SELECT TWO COUNTRIES AND EXPLORE THEIR STYLES IN WINE.
STUDENTS WILL PINPOINT THE TWO COUNTRIES THEY WILL ANALYZE
THROUGHOUT THE PROJECT AND HIGHLIGHT THEIR MAIN POINTS OF
COMPARISON.
(AT LEAST 3 SLIDES!)
Part A: Introduction to Cultural
Comparison

3. Switzerland
 Switzerland is one of the top wine
consuming countries in the world
 Switzerland produces more than 4
gallons of wine per person!
 Vineyards have been cultivated in
Switzerland since the Roman era
 Both red and white varietals are grown
in Switzerland

4. Switzerland(cont)
“Switzerland's
particular
geographical
situation, in between
four wine-producing
nations (France,
Italy, Germany and
Austria), offers an
extreme diversity in
the characters of its
wines.”
Source:
http://www.swisswine.ch/english/bie
nv/main.asp
 Five primary Swiss
wine growing
regions:
1. Geneva
2. Vaud
3. Valais
4. Grisons
5. Ticino

5. Israel
 Israelis drink wine with meals and for
festive and religious occasions
 All wines from Israel are not Kosher.
However, most do meet the
requirements of being Kosher.
 Both red and white varietals are grown
in Israel

6. Israel (cont)
 The top 5 Israeli
wineries total 76 %
of the harvest and
the top 13 account
for 94%.
 There are 5
designated grape
growing regions in
Israel:
1. Galilee (or Gail)
2. Judean Hills
3. Samson
4. Samaria – largest
grape growing
region
5. Negev

7. Part A: Compare and Contrast
Switzerland Israel
 Only 1% of Swiss wines
are exported!
 Wine has been produced
in Switzerland since the
Roman Era
 Five primary grape
growing regions
 Most wines are Kosher
 Wine has been produced
in Israel for centuries
 Five designated grape
growing regions

8. Part B: Map
 Create a map showing the
geographical location of
each selected country.

9. DESCRIBE THE PHYSICAL ENVIRONMENTS IN THE COUNTRIES YOU’RE
COMPARING, AND INDICATE HOW THE ENVIRONMENT HAS IMPACTED
THE GROWTH OF WINE AND ITS PRODUCTION AND CONSUMPTION.
WHAT ABOUT THE COUNTRY’S WEATHER OR GROWING PRACTICES
HAS AFFECTED THE WAY PEOPLE IN THIS REGION DRINK WINE?
(AT LEAST 4 SLIDES!)
Part C:Environment

10. Switzerland Environment
 The country is located near 4 wine-producing
nations: France, Germany, Italy, and Austria.
 These neighbors have a strong influence on the
types of wine grown in Switzerland
Image source: http://www.a1switzerlandhotels.com/switzerland-
map.html

11. Switzerland Environment
 The soil types vary
from region to
region in
Switzerland.
 The Ticino regions
receive more
sunlight than any
other Swiss wine
region
 A portion of the
Alps mountain
range is located
within Switzerland.

12. Israel Environment
 Israel is located in the Middle East,
near the Mediterranean Sea.
 The country‟s climate can be
described as Mediterranean.
 Long, hot dry summers
 Short, wet winters
 Snow on northern grounds

13. Israel Environment
 The soils vary in each region.
 More volcanic soils in the north, sandy
red soils on the coast, and chalk and
limestone on the hills.

14. WHAT ARE THE MAJOR HISTORICAL FACTORS THAT HAVE IMPACTED
WINE PRODUCTION IN THE COUNTRIES YOU HAVE SELECTED? HOW
HAS HISTORY COLORED THE WINE CULTURE IN THOSE COUNTRIES
TODAY?
(AT LEAST TWO SLIDES!)
Part D: History

15. History: Switzerland
 Vineyards have been cultivated in
Switzerland since the Roman Era
 Christianity and the needs of religious
services ensured the cultivation of the
vineyards throughout the Middle Age
and long after it.
 Today, Swiss winemakers are focused
on making the very best wine.

16. History: Israel
 The production of
wine in Israel has
been traced back
to biblical times.
 Today, the wines of
Israel are no longer
reserved for
traditional Jewish
culture.
 Israeli wines are
now marketed to
European and
other markets as
well.

17. WHAT IS THE DOMINANT CULTURE SURROUNDING WINES IN THE
COUNTRIES YOU HAVE SELECTED? WHAT ARE THE
CULTURAL/SOCIAL CHARACTERISTICS THAT DEFINE WINE
CONSUMPTION AND CULTURE IN THE TWO COUNTRIES?
(AT LEAST TWO SLIDES!)
Part E: Culture

18. Culture: Switzerland
 The country
produces over 4
gallons of wine per
capita
 The Swiss drink 4
times more wine
than Americans
 Wine is usually
consumed by those
18 and over
 Less than 2% of
the wine produced
in Switzerland is
exported.

19. Culture: Switzerland (Cont)
 Restaurants and
bars serve wine, both
on a wine list and as
"open wine" (vino
aperto)
 Geneva produces new
varieties such as
Gamaret and Garanoir
 The German-speaking
north and east has the
Riesling-Sylvaner
grape that dominates
around Lake Zürich
 The Swiss labels
(AOC) apply the same
base criteria in terms
of zoning and
surface/production
levels, authorized
grape varieties and
vinification

20. Culture: Israel
 Wine in Israel has
played an
important role
since biblical times
 Genesis 20:21
records that the
first task Noah
performed
following the ark
was planting a
vineyard.
 Wine is integrated
into two festivals
◦ Passover
◦ Purim

21. Culture: Israel (Cont)
 „Kiddush‟ (The
blessing of wine) is
practiced before
the Sabbath and all
festival meals
 At the end of the
service, a wine
glass is broken to
signify the fall of
the Temple

22. Culture: Israel (cont)
 Wine is not reserved for just holidays
and other celebrations in Israel, but
has found its way into daily culture as
well.
 The wines of Israel are also being
exported to both New World and
European countries.

23. WHAT ARE THE TRADITIONAL AND TRENDY LOCAL FOODS THAT ARE
PAIRED WITH WINE IN YOUR COUNTRIES? HOW DOES THE LOCAL
FOOD IN THE COUNTRIES YOU ARE EXAMINING AFFECT WINE
CULTURE?
(AT LEAST TWO SLIDES!)
Part F: Local Food

24. Local Food: Switzerland
Food Wine
Fondue and
Cheese
Cuvée Madame
Rosmarie
Mathier blanche
2010 AOC
Valais
Zürich
Geschnetzeltes
Moncucchetto
Merlot 2009
Ticino DOC
Cabbage
Casserole
Chasselas
Perroy Grand
Cru 2010 La
Côte AOC
Swiss
Chocolate
Pinot Noir
Barrique 2008
AOC Valais
 Food in Switzerland
is very diverse and
seasonal. Most
towns have their own
specialties which are
influenced by the
proximity of France,
Germany or Italy,
and their cuisines.

25. Local Food: Israel
Food Wine
Shatsberg‟s
Siniyeh
Golan Heights
Winery, Rom,
Yarden: A
blend of Syrah,
Cabernet
Sauvignon and
Merlot
Variety of
Salads
Clos de Gat,
White Dessert
Wine
Leg of Lamb Flam, Cabernet
Sauvignon,
Reserve
Chakchouka
(Shakshouka)
Lewinsohn,
Blanc, Garage
de Papa
 Israeli cuisine has
adopted elements of
various styles
of Jewish
cuisine and
regional Arab cuisine
 Wine is commonly
consumed during the
Jewish holidays. It
doesn‟t always have
to be paired with
brisket, kugel and
kreplach.

26. WHAT CAN YOU DEDUCE ABOUT THE EFFECTS GEOGRAPHY,
ENVIRONMENT, HISTORY, CULTURE AND LOCAL FOOD HAVE UPON
WINE IN THE TOW COUNTRIES? WHAT CHARACTERISTICS SAY ABOUT
THE TWO CULTURES AS A WHOLE?
(AT LEAST FOUR SLIDES!)
Part G: Final Analysis

27. Final Analysis: Switzerland
Wine production in Switzerland can be traced back to the
Roman Era. Christianity and the needs of religious services ensured the
cultivation of the vineyards throughout the Middle Ages and long after.
Several types of wine are produced in Switzerland including Pinot Noir and
the white grape varietal, Chasselas.
The wine culture of Switzerland is heavily influenced by the country‟s
wine-producing neighbors: Germany, Austria, France, and Italy. The Alps
mountain range has also had an effect on Swiss wine. In addition there are
several different types of soil throughout Switzerland including alluvial and
loess.
Due to the variety of soil types and terroir, each Swiss wine region is
different. The primary wine regions are Geneva, Vaud, Valais, Grisons, and
Ticino. The best known Swiss wines come from the Valais region. The
national languages of French, German, Italian, and Romanche reflect the
wine traditions and the types of grapes that are grown in the country.

28. Final Analysis: Switzerland
(Cont)
Switzerland produces more than four gallons of wine per person. Only
about one percent of Swiss wine is actually exported. Swiss people drink four
times more wine than Americans do. The country has to import
approximately 45 million gallons of wine just to satisfy it‟s demand for wine.
Restaurants and bars all serve wine in Switzerland, and wine is generally
consumed by those who are 18 and over.
Like wine, the food in Switzerland is influenced by the country‟s
neighbors. Swiss cooking uses few herbs or spices and can be quite rich.
When people think of Switzerland they often think of cheeses and
chocolates. It is common for the Swiss to pair certain chocolates and
cheeses to certain wines.

29. Final Analysis: Israel
Wine production in Israel can be traced back to biblical times. In the
book of Genesis there is a mention of Noah planting a vineyard. During
centuries of Islamic rule, alcohol production was banned as part of
the Islamic dietary laws. Today Israeli wines are no longer reserved for
traditional Jewish culture. Israeli wines are currently being exported to
European and other markets as well.
The climate in Israel is mostly Mediterranean with volcanic soils in the
north, sandy red soils on the coast, and chalk and limestone on the hills. The
country is plagued by long, hot dry summers, and short, wet winters. There
are five designated grape growing regions in Israel. These regions are
Galilee, Judean Hills, Samson, Samaria, and Negev.
The majority of wines produced in Israel are Kosher. Red wine
varietals such as Syrah, Merlot, and Cabernet Sauvignon are just some of
the varietals grown in Israel. Several white varietals are grown in the country
as well including Chardonnay, Riesling, and Sauvignon Blanc.

30. Final Analysis: Israel (cont)
Israelis drink wine with meals and for festive occasions such as
Passover and Purim. The majority of wines consumed in Israel are red
varietals. However, wine consumption in Israel is relatively low when
compared to many Western European nations. One must be at least
eighteen to drink in Israel.

31. Final Analysis
◦ Wine has been produced in both Israel and Switzerland for many
years. The drinking age in both countries is 18 and there are a variety of
soil types in both countries. Despite these similarities, there are several
differences between each country. Israelis typically produce Kosher
wines. They also do not drink a lot of wine. Israeli wines are being
exported to European markets as well as some others including Canada
and the United States. Switzerland produces four gallons of wine per
person and only about one percent of the country‟s wine is exported. The
wine regions in Switzerland are heavily influenced by the country‟s wine-
producing neighbors. Switzerland‟s neighbors have not only influenced
the country‟s wine, but also the food culture.

32. References
 http://wine.about.com/od/winearoundtheworld/a/israelwine.htm
 http://www.wines-israel.co.il/len/
 http://www.swisswine.ch/english/bienv/main.asp
 http://geneva.angloinfo.com/information/lifestyle/food-and-
drink/wine/
 http://winevibe.com/tips-faqs/swiss-wine-facts/
 http://www.biblicalproductions.com/articles_A-History-of-Israels-
Wine-Culture.htm
 http://www.winemag.com/Wine-Enthusiast-Magazine/Web-
2011/Israeli-Wine-Pairings-Straight-from-the-Masters/
 vino.com/wine/pairing/hardcheese/swiss
 http://www.foodandwine.com/articles/5-great-swiss-wines
http://winefolly.com/review/new-world-vs-old-world-wine/
 http://www.winemag.com/Wine-Enthusiast-Magazine/Web-
2011/Decoding-Israeli-Wine/