HRM 2520 Wines for the Culinary Professional
This is an introductory course describing the wine producing regions of the world. The influence of a region's soil, weather, grapes, vine species, chemistry, and biology to produce wine is explored. Wine quality standards, processing, storage, and service as related to wine regions and categories are studied. Students are taught the principles of compiling wine lists, serving wine in the proper wine glass, and recommending wine with food combinations. (3 lect.)