Faculty Syllabus

• Windows on the World:  Complete Wine Course, 2018
• Author: Kevin Zraly 
• Publisher: Sterling Epicure
• ISBN:   978-1-4549-3046-4 

Le Cordon Bleu. (2001). Wine Essentials. London, UK., Carroll & Brown Limited.

This course provides students with the basics of viticulture, viniculture, largest wine growing countries and regions, varietals, wine analysis and assessment, as well as the basics of storage, pricing, wine etiquette and pairing with food. FDST 2335 is an elective course for achieving the various degrees available in Culinary Arts or Hospitality Management.

After completion of this course, the student will:

1. Understand the different types of grape classifications, the wines that each grape may produce and the differences among the classifications in regards to quality, yields and finished product.
2. Understand the history of wine production and the different methods used around the world.
3. Explain how history has influenced wine production based upon regions, wars etc.
4. Understand and explain the major growing regions around the world in regards to wines produced, laws regarding production, growing conditions per region and major vineyards.
5. Show how to properly open a bottle of wine for service and proper pouring technique.
6. Understand the differences in glass quality, glass shape and the influences on sensory evaluation of a particular wine.
7. Understand the major components related to sensory evaluation of wine and how to interpret the quality of a wine before tasting.
8. Understand the proper selection of wine using regional information and reading wine labels.
9. Understand the characteristics of a wine and how to pair this with a particular menu item.
10. Understand wine etiquette related to service, tasting and enjoyment with meals.