VMW 167 Fundamentals of the Wine Industry

Lecture Hours: 4
Credits: 4

Equips students with practical knowledge about the wine industry, types and styles of wine, and wine production for direct-to-consumer (DTC) positions. Identify principle wine production regions and subregions. Understand wine consumers, purchasing behavior, and relationship with travel and tourism. Introduce wine terminology, evaluation techniques, and wine service fundamentals.

Differential Fee Yes
Student Learning Outcomes:

Provide an overview of the wine industry.
Identify principal wine production regions and grape varietals
Discuss wine labeling, ratings, and reviews.
Recognize different types of wine consumers.
Explain how to evaluate and serve wine in a professional setting.

Content Outline

Introduction to Wine
- Overview of the wine industry
- How wine is made
- Principle wine producing regions
- Types of wine
- Common grape varietals and their characteristics
- Understanding regional variations
Winery Production Process
- Grape growing and vineyard management
- Harvesting grapes (Crush)
- Winemaker’s methods and influence in wine styles
- Fermentation, racking, filtering, bottling, storage, aging
- Wine business factors that influence the final product
Wine Labels and Terminology
- Decoding wine labels
- Vintage, varietal, and AVA
- Wine ratings and reviews
Wine Consumers
- Significance of understanding wine consumers
- Novice vs. experienced wine consumers
- Motivations for wine consumption
- Factors influencing wine purchasing decisions
- Wine tourism and its impact
Wine Tasting and Service Presentation
- Basic principles of wine tasting
- Sensory evaluation skills
- Wine service fundamentals
- Talking about wine