HRM 2525 Wine Production, Service & Appreciation
This is an introductory course describing the wine producing regions of the world, the principles of compiling wine lists, and serving wine in the proper wine glass. The influence of a region's soil, weather, grapes, vine species, chemistry, and biology to produce wine is explored. Wine quality standards, processing, storage, and service as related to wine regions and categories are studied. The universe of wine is constantly evolving culmination of people, places, cultures, technology, tradition, and economics. The purpose of this course is to provide the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit both personally and professionally. The goal of this course is to provide the basic aspects of wine theory and analysis, while at the same time fostering and enhancing each individual's enthusiasm and understanding of wine. (3 lect.)