CAHS 205 Introduction to Wine & Its Sensory Evaluation (3)
Credit, Degree Applicable
An introduction to the history of wine, major wine regions and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions.
Offered Spring semesters
After successful completion of this course, students will be able to:
- Outcome 1: Summarize the history of wine, the basics of fermentation, wine-making techniques and analyze how vinification choices affect the final character of a wine.
- Outcome 2: Summarize and illustrate European and American wine-maldng and appellation rules.
- Outcome 3: Distinguish the basic components of sensory analysis and use the Deductive Tasting Format (mandatory in professional wine/sommelier training) to develop the palate, describe wines and write tasting notes.
- Outcome 4: Recognize, identify and categorize basic ""flavor"" and olfactory descriptors of the major vitis vinifera grape varieties (chardonnay, sauvignon blanc, riesling, pinot noir, cabernet sauvignon, merlot and zinfandel), their historical and geographic origins, classic styles and major regional expressions likely to be found on a wine list.
- Outcome 5: Classify taste and style of quality wines based on regions, appellations and 'terroir' and compare and contrast wines made in an ""Old"" or ""New"" World style and/or those that come from cool or warm climates and summarize the resulting impact on flavor and trends.
- Outcome 6: Summarize and classify basic guidelines for pairing wine and food.