CULH 2025 - Wine Appreciation

Objectives:

1. Classify wines according to type and recognize their distinguishing styles and classification methods.
2. Identify the major elements within the grapegrowing and wine making processes.
3. Distinguish between different grape varieties, their major location of production, and their unique personalities.

Outcome 2: Upon completion of this course, the student will be able to demonstrate basic knowledge of food and wine pairing.

Objectives:

1. Apply winetasting assessment techniques for table, fortified, and sparkling wines.
2. Apply the analytical approach to wine and food pairing.
3. Identify specific food types with their respective pairing strategies.

Outcome 3: Upon completion of this course, the student will be able to demonstrate knowledge of new world and old world wine philosophies.

Objectives:

1. Identify the philosophies of major wine producing areas of America and Canada.
2. Provide basic philosophical identities to new world wines including Chile, Argentina, Australia, New Zealand, and South Africa .
3. Provide basic philosophical identities to old world wines including France, Italy, Germany, and Spain.

Outcome 4: Upon completion of this course, the student will be able to identify management principals of wine.

Objectives:

1. Identify elements within each control point throughout the flow of wine.
2. Demonstrate fundamental opening and serving techniques.
3. List different variables needed to arrange and compile an effective wine menu.
4. Identify a vocabulary of wine terminology.

1. Introduction to Wine
   1. basic fundamentals of wine
   2. how wine is categorized
   3. how to begin to demystify the world of wine
2. Wine Tasting
   1. process of tasting and how to use the tasting process
   2. how to analyze wine and understand performance factors
3. Viticulture and Ecology
   1. process of growing grapes and how to use to make wine
   2. different growing and production techniques
   3. how wine is effected by different growing and production techniques
4. Performance Factors of Grape Varietals
   1. performance factors of the worlds; most important wine grapes
   2. explore detailed wine pairings strategies that are suitable for each grape
   3. other significant white and red grape varietals
5. Foundations to Wine and Food Pairing
   1. the process of effectively pairing wine with food
   2. how to minimize poor matches by using the analytical approach and the other pairing principles
6. Advance Wine and Food Pairing
   1. different types of food, from meat to seafood and food courses from appetizers to entrees
   2. illustrate pairing principals that can provide an effective and enjoyable food and wine experience
7. Wines of the United States and Canada
   1. wines from most significant regions of United States including California, New York, Washington, and Oregon
   2. wines from Canada
8. Other New World Wines
   1. new world significant wine producing countries: Argentina, Australia, Chile, New Zealand, South Africa
9. Wines of France
   1. wines from the most significant regions: Alsace, Bordeaux, Burgundy, Loire Valley, Rhone Valley, Southern France
10. Other Old World Wine Countries
    1. philosophies and major regions within the significant old world wine countries such as Italy, Germany, and Spain
11. Sparkling Wine
    1. sparkling wines of the world
    2. production process and different styles
12. Fortified Wine
    1. famous fortified wines of the world
    2. Madeiras, Sherrys, Ports
13. Nectar Dessert Wines
    1. famous dessert wines
    2. production and processes’ available
    3. dessert categories and potential pairings, chocolate
14. The Flow of Wine
    1. the responsibilities of the wine manager
    2. how control can be exercised throughout the flow of wine
    3. how to maximize revenue and cost control
15. Developing a Menu
    1. foundational consideration when developing a menu
16. Wine Glossary
    1. terminology from A to Z