HORT 293: Vines to
Wines
Every Fall
2 Credit Hours
Prerequisites: None
Course
Description
Introduction to the practices
of grape growing and the making, using and
appreciation of wine by acquiring an understanding
of the principles underlying present-day grape and
wine production with special emphasis on origins,
botany, historical and cultural significance of the
grapevine and related species. Student must be 21
years of age by 23rd of August, 2005 to
enroll. Proof of age and signature on informed
consent form required at first class meeting.
The course format is designed
to present basic viticultural and enological
principles and practices to students using lectures
with discussion, field trips.
practical hands-on laboratory exercises, and
supplemental internet based learning utilizing Web
Course Tools (WebCT) and Mountaineer Information
Xpress (MIX).
Course
OBJECTIVES and LEarning OUtcomes
The objectives and outcomes of
this course are designed to:
1.
Students will have a background knowledge
base of general viticultural and enological
principles and practices.
2.
To understand the history of grape and wine
consumption in the United States and other parts of
the world and identify the changes in usage
throughout history.
3.
Acquaint students with the principles and
practices of vineyard establishment, management and
processing of grape products.
4.
To understand the importance of the grape and
wine industry in society and the local/global
significance.
5.
To be able to understand and define the basic
wine types and explain how they are made.
6.
To learn a systematic technique for the
sensory evaluation of wines.
7.
To be able to correctly use basis terms to
describe the sensory properties of wines.
8.
To learn the concepts of food and wine
pairing.
9.
Become comfortable with selecting and
purchasing wine, including ordering wine in a
restaurant.
10.
To know and understand about the health and
social issues surrounding wine.
Course Syllabus
Course Outline
