Visualisation plan de cours 2026 / 2027

EM09HMBGPGE4FI

Basics in Grape and Wine Knowledge

Programme

PGE PGE4 FI

Semestre

Coefficient

Volume horaire

Face à face : 25 H

Travail personnel indicatif : 50 H

Discipline

Other

Nombre de places

Cours ouvert aux étudiants visitants

Oui

Langue d'enseignement

Anglais

Responsable

Ludovic
HAULLER

Discipline

Other

Descriptif

This introductory course offers students a comprehensive overview of the world of grapes and wine, combining theoretical foundations with practical insights into viticulture, oenology, and the global wine industry.. This course aims to know what is wine, how is wine elaborated, to get an idea of the main producing regions in France. Students should be able to serve a wine, to taste it and to comment it with a couple of words. In addition the main wine related technical topics are presented.

MAC

Analyser et critiquer une vision stratégique et managériale dans un contexte incertain/Analyse and critically assess a s

10 ECTS

Objectifs pédagogiques - COGNITIVE DOMAIN

A l'issue du cours, l'étudiant(e) devrait être capable de / d'...

point out and define "terroir"
point out and identify Alsace vineyard
figure out and define the main wine-related technical topics
figure out how to choose Food and wine pairing
determine and define The various types of wines
support and memorize vinification process and main wines
verify and practice How to taste a wine?
revise and identify the main regions together with the wines produced in these regions

Objectifs pédagogiques — Objectifs de développement durable (ODD)

ODD n°12 - Responsible consumption and production

ODD portés par la politique RSO de l'EM.

Plan / Sommaire

1. What is a wine ?
a. Definition of the various types of wines
b. Elements on the vinification of the main wines

2. The wine in the French economy
Presentation of the main regions together with the wines produced in these regions

3. How to taste a wine?
a. The importance of the choice of the glass
b. The temperature
c. The eye
d. The nose
e. The palate

4. Food and wine pairing
General indications, some examples of food wine matches

5. What does “terroir” mean? What is a "terroir wine"?

6. The wine in Alsace

a. General presentation of the Alsace vineyard
Geography, geology, climate
b. The Alsace appellations
i. AOP Alsace
ii AOP Alsace Grands Crus
iii. AOP Crémant d’Alsace
7. Key technical steps
a. Maturity of the grapes (phenolic – technological)
b. The pressing cycle
c. The malo-lactic fermentation
d. Ageing over the lies
e. Sulfites
f. Type of cask
g. Corked wines
h. Cork choice
i. Vine farming
7. Visit of a terroir and winery in Alsace
a. Visit of the vineyard
b. Visit of the cellars
c. Tasting
9 Group work
10. Evaluation

Prérequis nécessaires

Connaissances en / Notions clés à maîtriser

You need to have an interest for the wine industry, and a willingness to acquire knowledge in wine business and management, production and basic wine tasting knowledge." We highly recommend you enroll in all wine related courses in order to have a complete understanding of the wine industry and appraise challenges and perspectives of this industry

Supports pédagogiques

Mandatory tools for the course

- Computer

Manuels/ouvrages obligatoires

none

Modalités d'évaluation

Liste des modalités d'évaluation

? Evaluation intermédiaire / contrôle continu 1

Orale (10 min) / En groupe / Anglais / Pondération : 50%

Compétence mesurée

Non renseignée

? Evaluation intermédiaire / contrôle continu 2

Ecrite (20 min) / Individuelle / Anglais / Pondération : 50%

Compétence mesurée

Non renseignée