HOSP 2625 Introduction to Wine, Service, and Appreciation

This is an introductory course describing the wine regions of the world, the primary characteristics and methods of identifying various wines, and the fundamental principles of tasting, pairing, and serving wines. The influence of a region's soil, weather, grape varietal, chemistry, and biology in producing wine is explored. Wine quality standards, processing, storage, and service are also covered. Emphasis is on providing the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit them both personally and professionally. (3 lect.)

Credits

3 credits

Major Topics

• History of grapes and wine production in each major wine region

• Significant grape varietals and wines types

• Farming and wine production methods

• Terroir, microclimates, and impacts of weather

• Wine laws and classification systems

• Basic aroma recognition, tasting techniques, and wine analysis

• Wine service standards for wine professionals

• Aging characteristics and storage principles

• Economics of the wine trade and marketing

• Wine culture, consumption trends, and the future of the industry

• Use of wine in cooking

• Basics of wine and food pairings

Outcomes

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

1. Summarize the historical development of grape cultivation and wine production in major wine regions.

2. Identify significant grape varietals and their associated wine types across global regions.

3. Explain the various farming and wine production methods including traditional, organic, and biodynamic practices.

4. Analyze the impact of terroir, microclimates, and weather patterns on wine characteristics.

5. Interpret the wine laws and classification systems of different wine-producing countries.

6. Demonstrate basic aroma recognition and apply tasting techniques for wine analysis.

7. Apply wine service standards appropriate for wine professionals in a variety of settings.

8. Evaluate the aging characteristics of different wine types and optimal storage principles.

9. Discuss the economics of the wine trade and the role of marketing in the wine industry.

10. Describe the cultural significance of wine, current consumption trends, and future industry projections.

11. Integrate wine into culinary applications by showing how different wines enhance food flavors.

12. Create wine and food pairings based on the principles of aroma, flavor, and texture complements.