Basics in Grape and Wine Knowledge (sem B)

EM023M17B1

Semester
B
Discipline
Other
Contact hours
27 H
Number of spots
45
Open to visitors
Yes
Language
Coordinator
Etienne SIPP


Pedagogical contribution of the course to the program

No educational contribution associated with this course for this program.

Description

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.

Teaching methods

Face-to-face

- Lectures

In group

No items in this list have been checked.

Interaction

No items in this list have been checked.

Others

No items in this list have been checked.

Learning objectives

Cognitive domain

Upon completion of this course, students should be able to
  • - (level 1) Define The various types of wines
  • - (level 1) Memorize vinification process and main wines
  • - (level 1) Identify the main regions together with the wines produced in these regions
  • - (level 1) Define "terroir"
  • - (level 1) Identify Alsace vineyard
  • - (level 1) Define the main wine-related technical topics
  • - (level 3) Practice How to taste a wine?
  • - (level 3) Choose Food and wine pairing

Affective domain

Upon completion of this course, students should be able to
None affective domain have been associated with this course yet

Outline

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. Evaluation

No prerequisite has been provided

Knowledge in / Key concepts to master


none

Teaching material

Mandatory tools for the course

- Computer

Documents in all formats

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Moodle platform

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Software

No items in this list have been checked.

Additional electronic platforms

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Recommended reading


none


No reading material has been provided.

EM Research: Be sure to mobilize at least one resource

Textbooks, case studies, translated material, etc. can be entered
No reading material has been provided.

Assessment

List of assessment methods

Intermediate assessment / continuous assessment 1Other (date, pop quiz, etc.) : TBD
Oral (10 Min.) / Group / English / Weight : 50 %
Details : Presentation on a defined topic
Intermediate assessment / continuous assessment 2Other (date, pop quiz, etc.) : TBD
Written (20 Min.) / Individual / English / Weight : 50 %
No assessment methods have been attributed to this course yet.