NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT
COURSE OUTLINE
COURSE #: HMGT 4995 COURSE TITLE: WINES OF FRANCE
CLASS HOURS: 2 LAB HOURS: 0 CREDITS: 2
1. COURSE DESCRIPTION This course provides an in-depth evaluation of France’s viticulture and vinification. Wine making methods, service and laws and regulations of the major wine regions of France will be studied. Students will taste and evaluate wines.
2. COURSE OBJECTIVES Upon completion of HMGT 4995, the student will be able to: a. Examine and discuss the Appellation d’Origine Controlee. b. Differentiate the viticultural methods of the regions in France. c. Differentiate the vinification methods of the regions in France. d. Evaluate and identify wines of the various regions of France through proper tasting procedures.
3. STUDENT LEARNING OUTCOMES AND ASSESSMENT
Student Learning Outcomes Method of Assessment a. Gather, interpret, evaluate, and apply Quizzes, final examination information about the Appellation d’Origine Controlee from a variety of sources (Gen Ed: Integration; HMGT: Knowledge) b. Analyze and describe the various viticulture Quizzes, class participation, final examination methods within the regions of France (Gen Ed: Knowledge; HMGT: Knowledge) c. Analyze and describe the various Quizzes, class participation, final examination vinification methods within the regions of France (Gen Ed: Knowledge; HMGT: Knowledge) d. Derive meaning from experience, as well as Quizzes, class participation gather information from observation through proper tasting procedures (Gen Ed: Inquiry, HMGT: Skill)
GOODLAD revised FALL 2012
4. PREREQUISITES
HMGT 2402
5. TEXT
Koplan, S., Smith, B. H., & Weiss, M. A. (2011). Exploring wine (3rd ed.). New York, NY: John Wiley & Sons.
6. GRADING SYSTEM
Quizzes 50 % Class participation 10% Final Examination 40 % TOTAL 100 %
GOODLAD revised FALL 2012
WEEKLY COURSE OUTLINE
COURSE: HMGT 4995 COURSE TITLE: WINES OF FRANCE
WEEK 1 Champagne Valley of the Marne/Mountain of Reims/Cotes des Blancs/Cote de Bar “Methode Champenoise” Vintage/Non-Vintage/Prestige Cuvee; Terroir Practice of proper serving and tasting techniques
WEEK 2 Bordeaux Official classification of Medoc and Graves of 1855 Margaux/St. Emilion/Pauillac/St. Julien/Pomerol/Entre-Deux-Mers/Pessac-Leognan/Sauternes Vintage, Terroir Practice of proper serving and tasting techniques
WEEK 3 Burgundy and Rhone Valley Burgundy wine making regions: Chablis/Cote d’Or/Cote Chalonnaise/Maconnais/Beaujolais Rhone Valley wine making regions: Hermitage/Crozes-Hermitage/Cote Rotie Vintage; Terroir Practice of proper serving and tasting techniques
WEEK 4 Alsace Label terminology Vintage; Terroir Practice of proper serving and tasting techniques
WEEK 5 Loire Pouilly Fume/Sancerre/Vouvray/Anjou/Muscadet Vintage; Terroir Practice of proper serving and tasting techniques
WEEK 6 Other Regions Languedoc/Roussillon/Vin de Pays/Provence; Vintage; Terroir; Practice of proper serving and tasting techniques
WEEK 7 Final Examination: Blind tasting
GOODLAD revised FALL 2012
WEEKLY COURSE OBJECTIVES
COURSE: HMGT 4995 COURSE TITLE: WINES OF FRANCE OBJECTIVES
The student will be able to
WEEK 1 Set-up and serve wine in a professional manner Describe, using proper terminology Methode Champenoise Describe the special attributes and challenges of the terroir of Champagne Identify the grape varieties associated with the region discussed Implement the proper methods used in wine tasting to identify the wines of Champagne through blind tasting List the information found on a wine label from the region discussed
WEEK 2 Set-up and serve wine in a professional manner List the wineries of the Official Classification of Medoc and Graves of 1855 Describe the special attributes and challenges of the terroir of Bordeaux Identify and/or list the grape varieties associated with the region discussed Implement the proper methods used in wine tasting to identify the wines of Bordeaux through blind tasting List the various identifiers found on a wine label from the region discussed
WEEK 3 Set-up and serve wine in a professional manner Describe the special attributes and challenges of the terroir of Burgundy and the Rhone Valley. Identify the grape varieties associated with the region discussed Implement the proper methods used in wine tasting to identify the wines of Burgundy and the Rhone Valley through blind tasting List the various identifiers found on a wine label from the region discussed
WEEK 4 Set-up and serve wine in a professional manner Describe the special attributes and challenges of the terroir of Alsace
GOODLAD revised FALL 2012
Identify the grape varieties associated with the region discussed Implement the proper methods used in wine tasting to identify the wines of Alsace through blind tasting. List the information found on a wine label from the region discussed
WEEK 5 Set-up and serve wine in a professional manner Describe the special attributes and challenges of the terroir of the Loire Valley Identify the grape varieties associated with the region discussed Implement the proper methods used in wine tasting to identify the wines of the Loire Valley through blind tasting List the information found on a wine label from the region discussed
WEEK 6 Set-up and serve wine in a professional manner Describe the special attributes and challenges of the terroir of various regions in France Identify the grape varieties associated with the region discussed Implement the proper methods used in wine tasting to identify the wines of France through blind tasting List the various identifiers found on a wine label from the region discussed
WEEK 7 Discuss what makes a winery great or why the wine produced is considered excellent Identify the reasons why wine in the various regions discussed will have various characteristics Implement the proper methods used in wine tasting to identify the wines of France through blind tasting Pass the final examination
GOODLAD revised FALL 2012
SELECTED BIBLIOGRAPHY
Clarke, O. (2012). Bordeaux: the wines, the vineyards, the winemakers. London: Sterling Epicure.
Coates, M. C. (2008). The wines of Burgundy. London: University of California Press, Ltd.
Henderson, P. (2007). About wine. New York, NY: Thompson Delmar Learning. iSante. (n.d.). Home. Retrieved from iSante: http://isantemagazine.com/
Johnson, H., & Robinson, J. (2007). The world atlas of wine. New York, NY: Mitchell Beazley.
Koplan, S., Smith, B. H., & Weis, M. A. (2008). Wine wise: Your complete guide to understanding, selecting and enjoying wine. New York, NY: Johan Wiley & Sons.
Robinson, J. (2006). Oxford companion to wine (3rd ed.). New York, NY: Oxford University Press, USA.
GOODLAD revised FALL 2012