Basics in Grape and Wine Knowledge (sem B)
List of lecturers
|Contact hours - lecture
Pedagogical contribution of the course to the program
Développer un management à impact grâce aux connaissances et aux outils les plus récents dans les domaines du management
|Developing a strategic and managerial vision in a complex, uncertain and changing environment
|Design solutions adapted to organizational problems by applying relevant methodologies
Développer des compétences managériales de niveau avancé se traduisant par un leadership responsable
|Co-build a managerial and organizational culture through collaborations and team projects
|Effectively argue his ideas orally and in writing with a professional posture
|Adopt a responsible leadership posture by being an actor in its own development and that of its teams
Pratiquer un management à impact dans un environnement multiculturel et international, porté par un "European mindset"
|Communicate in a professional context in (foreign) languages, in writing and/or orally
|Formulate solutions to organizational challenges in a multicultural and international context, driven by a "European mindset"
DescriptionThis 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.
In groupNo items in this list have been checked.
InteractionNo items in this list have been checked.
OthersNo items in this list have been checked.
Cognitive domainUpon 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 domainUpon completion of this course, students should be able to
None affective domain have been associated with this course yet
Outline1. 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
Mandatory tools for the course- Computer
Documents in all formatsNo items in this list have been checked.
Moodle platformNo items in this list have been checked.
SoftwareNo items in this list have been checked.
Additional electronic platformsNo items in this list have been checked.
No reading material has been provided.
EM Research: Be sure to mobilize at least one resourceTextbooks, case studies, translated material, etc. can be entered
No reading material has been provided.
List of assessment methods
Oral (10 Min.) / Group / English / Weight : 50 %
Details : Presentation on a defined topic
This evaluation is used to measure ILO2.1-PGE, ILO4.1-PGE
Written (20 Min.) / Individual / English / Weight : 50 %
This evaluation is used to measure ILO2.3-PGE, ILO4.1-PGE