SRJC Course Outlines

9/19/2020 9:44:44 PMWINE 111 Course Outline as of Fall 2013

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 111Title:  SONOMA AVA  
Full Title:  Sonoma County American Viticulture Areas
Last Reviewed:4/23/2018

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled03 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 176

Catalog Description:
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This class is an investigation of Sonoma County's winegrowing regions. The most important American Viticulture Areas (AVA) of Sonoma County and the wines they produce will be examined in detail.  Sensory evaluation of selected wines from each region will be explored.  Sonoma County winery guest presentations and field trips are a major component of this class.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be age 21 or older.

Schedule of Classes Information
Description: Untitled document
This class is an investigation of Sonoma County's winegrowing regions. The most important American Viticulture Areas (AVA) of Sonoma County and the wines they produce will be examined in detail.  Sensory evaluation of selected wines from each region will be explored.  Sonoma County winery guest presentations and field trips are a major component of this class.
(Grade or P/NP)

Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be age 21 or older.
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, students will be able to:
1.  Identify areas and AVAs throughout Sonoma County.
2.  Differentiate which grapes grow well in each of these AVAs and which grapes do not.
3.  Summarize the climate, soil and geographic factors that contribute to the uniqueness of the areas studied.
4.  Objectively compare the sensory characteristics of AVA-specific wines from the appellations studied.
5.  Define the elements and terminology in a Sonoma County wine label.
6.  Repeating students will expand knowledge of the AVA and improve sensory recognition of the wines.

Topics and Scope
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1.   Review of wine sensory evaluation procedures
2.   The Alexander Valley and Bordeaux varietals
3.   Dry Creek Zinfandel and Sauvignon Blanc
4.   Russian River Pinot Noir and Syrah.
5.   Green Valley Pinot Noir
6.   The Sonoma Coast and Burgundian varietals
7.   Sonoma Mountain and Cabernet Sauvignon
8.   Sonoma Valley and Zinfandel
9.   The Carneros and sparkling varietals
10. Rockpile and Zinfandel
11. Sonoma County viticultural areas as defined by the Tax and Trade Bureau (TTB)
12. Interpreting the labels on bottles of wine made from Sonoma County grapes
13. Comparing the quantity and sensory characteristics, of Sonoma County grapes and wine, from the different AVAs studied.
14. Repeating students:
     a.  Expanded knowledge of the Sonoma County AVA
      b.  Continued recognition and improvement of sensory recognition of wines

Assignments:
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1.  Written field report
2.  Research and oral presentation
3.  Portfolio, including field notes
4.  Sensory evaluation in-class assignments
5.  Two to three exams
6.  Repeating students are expected to demonstrate expanded knowledge of Sonoma County Appellation and gain sensory skills of identifying characteristics of these wines.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
10 - 30%
Field reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Field notes, class portfolio
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Sensory evaluations
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 40%
Exams: completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 15%
Attendance and participation


Representative Textbooks and Materials:
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Sonoma County Wine Regions, publ. by Sonoma County Trade Commission, 2010
Instructor prepared materials

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