VMW 131 Wine Appreciation

Lecture Hours: 3
Credits: 3

Introduces wine appreciation. Includes grape varieties, wine types, sensory distinctions, food and wine combinations, and the sensory evaluation of wines.

Student Learning Outcomes:

Use the senses to experience wine.
Describe the sensory experience using common terminology.
Distinguish wine types.
Distinguish between wine characteristics and qualities.
Describe how grape quality and winery practices influence wine quality.
Identify food and wine combinations to maximize the sensory experience.

Content Outline

Wine Appreciation
- Senses used in wine appreciation
- World cultures and wine
- Wine as food
  - Nutrition
  - Food and wine combinations
- Wine and health
  - Medical research
    - Moderate consumption and the heart
    - Alcohol consumption and breast cancer
  - Identifying other issues about wine consumption
    - Alcohol consumption limits and dangers
    - The French paradox
    - Tasting but not consuming
Sensory Evaluation of Wine
- How wines are perceived
  - Sight
  - Smell
  - Tastes
    - Bitter
    - Sour
    - Sweet
    - Touch (tactile)
    - Hearing
- Influences
  - Effects of glass type
  - Wine temperature
  - Aeration
  - Physical setting
- Techniques of wine tasting
  - Label information
    - Wine type (variety)
    - Producer
    - Vintage
    - Country, appellation, estate
    - Sensory description
    - Alcohol content
    - Quality classification
    - Sulfite content and health warnings
  - Wine aroma wheel
  - Wine score cards and ranking
    - Appearance
    - Color
    - Aroma and bouquet
    - Acidity
    - Sweetness
    - Body
    - Flavor
    - Bitter/astringent
  - Other measures of wine characteristics
    - Country or region of origin
    - Brand name
    - Winemaker
    - Varietal
Wine Types
- White table wine
- Red table wine
- Sparkling wines
- Dessert wines
Influence of Grape Growing Practices
- Grape varieties
- Grape growing around the world
- Climates
  - Macro climate
  - Meso climate
  - Micro climate
Influences of Winery Practices
Wine and Food
- Matching wine to food
- No inflexible rules
- Food strategies
  - Salty foods
  - Sweet foods
  - Acidic foods
  - Spicy foods