HRM 2525 Wine Production, Service and Appreciation

This is an introductory course describing the wine producing regions of the world, the principles of compiling wine lists, and serving wine in the proper wine glass. 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. The universe of wine is constantly evolving culmination of people, places, cultures, technology, tradition, and economics. The purpose of this course is to provide the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit both personally and professionally. The goal of this course is to provide the basic aspects of wine theory and analysis, while at the same time fostering and enhancing each individual's enthusiasm and understanding of wine. (3 lect.)

Credits

3 credits

Major Topics

• General history of wine and major wine producing regions
• Wines of the World—Wine Quality Standards, Processing, Storage, and Service
• Study of most important Vitis Vinifera grape varietals
• Wine production methods
• Vineyard management, analysis of soil structures, the concept of terroir, microclimates, and weather
• Understanding of wine laws and classification methods
• Sustainability, Organic farming, Biodynamics, and third party certification
• Study of scent recognition and memorization and the components of wine aroma composition
• Basic wine analysis, tasting techniques, and note taking
• Principles of Compiling Wine Lists
• Wine service standards for wine professionals
• Standard economics of the wine trade and the wine media
• Practical beverage program management for restaurants and hotels
• Wine philosophy, wine in popular culture, the future image of wine
• Wine and personal health
• Use of wine in cooking
• Basics of wine and food pairings
• Recommending and Serving Wine

Outcomes

In order to successfully complete this course, the student will:

1. Explain the history of wine

10. Specify wine laws

11. Identify wine aroma through scent recognition.

12. Describe basic wine analysis skills

13. Identify and discuss the effects of using wine in preparation of food.

14. Utilize the wine chart in order to identify the origin of the wine and the types of grape.

15. Plan a wine list taking into consideration the marketing strategy of a sample restaurant

16. Apply pricing of wines on the menu

17. Describe the basics of wine tasting

18. Identify and explain the purpose of different wine glasses for each category of wine

19. Describe how to promote wines

2. Describe the procedures of wine production

20. Outline the principles of wine storage

21. Explain the importance of proper wine storage

22. Evaluate different wine lists.

23. Demonstrate serving wine

24. Prepare a wine list for a sample restaurant.

25. Participate in a field trip to a wine cellar.

3. Identify various grapes and their classifications.

4. Describe how different types of soil contribute to the taste of wine.

5. Identify various wines of the world

6. Identify the major wine producing countries

7. Identify the minor wine producing countries

8. Explain proper vineyard management

9. Explain proper standards, processing, storage, and service

Other Information

Any information placed here must be adhered to by all instructors:

Recommended Text Books: World Atlas of Wine, by Hugh Johnson and Jancis Robinson; Windows on the World Complete Wine Course, 2009 Edition by Kevin Zraly Wine smelling kits will be provided and utilized in the classroom.