Wine Expertise

3 semester credits. This course presents a practical and technical approach based on understanding the direct relationship and reactions between components, flavors, and textures. This approach uses sensory analysis to help the student identify key elements that affect pairings. Concrete examples include food analysis and tasting notes. Dedicated dishes, ingredients, and flavorings will be paired with wine in order to understand the interaction between these elements. The direct food and wine pairing analysis will also culminate in a complete gastronomical, regional, and cultural context evaluation. Wines from the New and the Old World, paired with food, will offer students a real perspective of the concept of identity in the world of gastronomy. 



3 semester credits. This course offers students the unique chance to learn regional winemaking cultures and practices supported by a direct on-site experience in the breathtaking Italian countryside. Students will acquire knowledge of different methods of planting, training, irrigation, frost protection and harvesting directly from the wine producers. They will also familiarize with wine operations from vineyard to cellar, from the various winemaking equipment to fermentation tools. This course includes field learning hours for learning through first-hand experience outside of the traditional classroom.

3 semester credits. The course gives both a general overview of the Italian viticulture and a systematic description of the grapevines. The students will study the history of viticulture, the life cycle of a vineyard and of a grapevine, and the processes that took place to arrive at modern viticulture. Course topics include environmental analysis, the choice of the right rootstocks for varying conditions, crafting techniques, canopy systems, trellis control, protections from pests and diseases, cultivation issues that positively or negatively affect winemaking, and cost management factors. Emphasis will be put on comparative cultivation systems among conventional, organic and biodynamic techniques. An introduction to microbiology will help students completing all aspects related to enology. Students have the opportunity to learn directly from wine producers through a series of activities held in professional contexts. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topic.

3 semester credits. 
This course introduces students to Italy's wine culture, tradition, and heritage as well as to the importance of wine within the Italian socio-economic framework and how to read an Italian wine label.
The major grape varieties cultivated in Italy will be analyzed and an emphasis will be placed on the main wine production techniques in order to understand the winemaking processes for red, white, rosé, Italian sparkling, sweet, and fortified wines. Students will learn the differences among types and styles of wine according to the winemaking choices, developing a critical capability of analysis and classification.

Cross-listed from Restaurant, Food, and Beverage Management

Cross-listed from Restaurant, Food, and Beverage Management

Cross-listed from Restaurant, Food, and Beverage Management

Cross-listed from Experiential Learning