HB 409 Introduction to Wine
Semester:
Summer of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Restrictions:
Approval of department; application required.
Description:
Introduction to wine with emphasis on sensory assessment. Primary varietals and blends, legal nomenclature, classes of wine, and wine production. Sensory impact of vineyard and winery practices. 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.
Effective Dates:
FS09 - FS09
HB 409 Introduction to Wine
Semester:
Summer of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Restrictions:
Not open to freshmen or sophomores. Approval of department; application required.
Description:
Introduction to wine with emphasis on sensory assessment. Primary varietals and blends, legal nomenclature, classes of wine, and wine production. Sensory impact of vineyard and winery practices. 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. No alcohol is consumed in this course.
Effective Dates:
SS10 - US12
HB 409 Introduction to Wine
Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Restrictions:
Not open to freshmen or sophomores.
Description:
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.
Effective Dates:
FS12 - FS12
HB 409 Introduction to Wine
Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Restrictions:
Not open to freshmen or sophomores.
Description:
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.
Effective Dates:
SS13 - US15
HB 409 Introduction to Wine
Semester:
Fall of every year, Summer of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Restrictions:
Not open to freshmen or sophomores.
Description:
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.
Effective Dates:
FS15 - SS18
HB 409 Introduction to Wine
Semester:
Summer of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Restrictions:
Open to juniors or seniors or graduate students.
Description:
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.
Effective Dates:
US18 - Open