CULH 2125 - Advanced Wine

Credit Hours: 2.00

Objectives:

1. To prepare students to register, participate and pass the Introductory Level Sommelier exam

Outcome 2: Upon completion of this course, students will develop and enhance their sensory perceptions of wine and food.

Objectives:

1. To distinguish variances of flavor, body and aroma.
2. To identify beverages that will enhance the flavor and aroma of food.

Outcome 3: Upon completion of this course, students will identify geographical designations and corresponding terroir for wine regions throughout the world.

Objectives:

1. To define geographical wine growing regions
2. To recognize and identify the impact of macro and micro-climatic influence within vineyards

Outcome 4: Upon completion of this course, students will demonstrate proper wine service skills adherent to the standards of the Court of Master Sommeliers.

Objectives:

1. To identify customer needs and suggestively sell beverages to enhance their dining experience.
2. To properly open and serve various types of wine, including still, sparkling and fortified.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

Week 2-Viticulture and Winemaking
Wine in the vineyard and the winery. Viticultural emphasis on climate, site selection, grape varieties, vineyard management, vineyard problems and harvest. Vinification focus on crushing/destemming, fermentation, maturation, bottling and packaging. Wine faults analysis.

Week 3-AOC/AOP French Paradigm
European Union wine laws and French wine classifications. An examination of hierarchy, varietal and appellations of Burgundy, Champagne and Sparkling Wine, Bordeaux, the Rhone Valley, Languedoc- Roussillon, Loire Valley, and Alsace.

Week 4 - Deductive Tasting
A two part class deductive tasting. Method is broken into five distinctive categories. Eight wines are presented to the group blindly (four at each time). Class is divided into groups of five and each group is broken into five analysis categories of one wine. Deductive Tasting Method is practiced verbally amongst classmates. Evaluation of food and wine pairing

Week 5-Southern Hemisphere and South Africa
The 20th century surgence of winemaking in Australia and New Zealand. Australian GI categories within the states of New South Whales, Victoria, Tasmania, South Australia, Western Australia, Northern Territory and Queensland. New Zealand’s geographical isolation, innovative wine technology and evaluation of North and South Island regions. South Africa as a young/old winemaking industry, political history, and Wine of Origin system for the Coastal, Breede River Valley, Olifants River, Klein Karoo, and Boberg regions.

Week 6-Deductive Tasting
Deductive Tasting Method practiced with class broken into groups. Evaluation of 8 wines verbally. Food and wine pairing

Week 7-United States AVA’s
Wine laws, controlling alcohol taxation, and the geographical boundaries within the United States. Examination of history, American Viticultural Areas, and Label Laws for California, Oregon, Washington, New York, Michigan and other states. Wine service and salesmanship.

Week 8-Deductive Tasting/Food and Wine Pairing

Week 9-DOCG Italy Wine Law
Diversity of geology, topography, grape varietals, appellations and wine styles within the 20 regions of Italy. Evaluation of Northern, Central, Southern Italy and the Islands. Defining DOCG’s, geographical boundaries and varietals.

Week 10-Deductive Tasting/Food and Wine Pairing

Week 11-Northern Europe and Mediterranean
The small wine estates of Germany, history and QmP classifications highlighting Riesling and Spatburgunder. Austrian Qualitatswein classifications and a history of scandal. Germany versus Austria governmental ripeness classifications. The foreign and domestic investment of Hungary, its history and varietals. The unique soil types, micro climates and varietals of Greece.

Week 12-Deductive Tasting/Food and Wine Pairing

Week 13- DO Spain Wine Law and Fortification
Evaluation of varietals, classifications and aging of Spanish wines. Defining Northwest, North Central, Northeast and Southern Spain. Specifications off Sherry production and classification. DOC Portugal Wine Law, focus on non-fortified wines, indigenous grape varieties, grape growing and winemaking practices. The styles and production methods of Port wine and the complexity of Madeira.

Week 14-Deductive Tasting/Food and Wine Pairing

Week 15-South America and Other Beverages
The value conscious to ultra-premium wines of Chile and the Ministry of Agricultures wine legislation. Argentinean production, background, varietals, and regions. Ingredients and styles of Beer, production and categories of Spirits, and Sake production and styles.

Week 16-Final Exam
Comprehensive Written Final Exam, Practical Service Exam and Individual Blind Wine Tasting.