2021-2022 Catalog [ARCHIVED CATALOG]
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AGRI 163 - Wine Production & Appreciation
PROGRAM: Agriculture
CREDIT HOURS: 3
LECTURE HOURS: 2
LAB HOURS: 2
DATE OF LAST REVISION: Spring, 2019
Tasting, training the palate, pairing wines with foods, wine appreciation, grape varieties, growing, and home/commercial production are all covered in this course. The objective of this course goes beyond excellent training in wine selection.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Explore winemaking basics.
- Summarize the steps to make a variety of home-made wines.
- Describe the difference between types of wines.
- Pair wines with different foods.
- Describe the difference in wine weights.
- Discover the five taste characteristics of wine and summarize each.
- Describe the winemaking process from vine to bottle.
- Develop an appreciation for the history and purpose of wine making.
- Understand health issues related to wine consumption.
- Gain knowledge and appreciation for aging of wine and the purpose.
COURSE CONTENT: Topical areas of study include - Purpose of Studying Wine
Winemaking Basics
Techniques of tasting
Bottling of wine
White Wines
Red Wines
Champagne/Sparkling Wines
Port, Sherry, Fortified Wines
Pairing Wine with Food
Becoming a Wise Wine Consumer.
Wines of the World
Safety Concerns
TEXT:
- “Wine: Become a Wine Connoisseur-Learn The World of Wine Tasting, Pairing, and Selecting.” By: James Waldorf. Free Kindle Edition
- “From Vines to Wines: The Complete Guide to Growing Grapes & Making Your Own Wine.” 5th Edition. By: Jeff Cox
GRADING POLICY
| A |
90-100 |
| B |
80-89 |
| C |
70-79 |
| D |
60-69 |
| F |
0-59 |
Course Addendum - Syllabus (Click to expand)
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