Summer of every year
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
Open to juniors or seniors or graduate students.
Introduction to wine with emphasis on primary varietals and blends, legal nomenclature, classes of wine, and wine production. Potential health implications of wine consumption and socio-cultural and historical facts. Wine and food matching and tools and approaches for wine and food matching. Sensory assessment is discussed. No alcohol is consumed in this course.