| 12/22/2024 3:30:00 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 117 | Title:
WINES OF FRANCE |
|
| Full Title:
Wines of France |
| Last Reviewed:1/25/2021 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.50 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
| Minimum | 1.50 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.50 | | Contact Total | 26.25 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 52.50 | Total 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:
Catalog Description:
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An introductory examination of the wines of France. Each week, this course will examine a different region and related grape or group of grapes and the resulting wine(s).
Prerequisites/Corequisites:
Minimum Age 18 or older
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Must be 18 years or older
Schedule of Classes Information
Description:
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An introductory examination of the wines of France. Each week, this course will examine a different region and related grape or group of grapes and the resulting wine(s).
(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be 18 years 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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Major Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, students will be able to:
1. Identify the principal wine growing regions of France.
2. Explain why certain grapes are grown in some appellations and not others.
3. Explain the unique characteristics of the wines produced in the areas studied.
4. Compare and contrast the sensory characteristics of wines produced from the different wine regions of France, such as Champagne, Bordeaux, Burgundy, and Rhone Valley.
5. Analyze the food-pairing efficacy of the wines studied.
Topics and Scope
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I. Principal wine growing regions of France
II. Grapes that are grown successfully in each of France's major wine growing regions
III. Wine styles and characteristics produced in the areas studied
IV. Direct examination and evaluation of the sensory characteristics of:
A. Champagne
1. Chardonnay
2. Pinot Noir
3. Pinot Meunier
B. Burgundy
1. Chardonnay
2. Pinot Noir
C. Bordeaux - Medoc & Graves
1. Cabernet Sauvignon
2. Merlot
3. Cabernet Franc
4. Petit Verdot
5. Malbec
6. Sauvignon Blanc
7. Semillion
D. Bordeaux - St. Emilion & Pomerol
1. Merlot
2. Cabernet Franc
E. Bordeaux - Sauternes & Barsac
1. Sauvignon Blanc
2. Semillion
F. Rhone Valley
1. Syrah
2. Grenache
3. Marsanne
4. Rousanne
5. Viognier
G. Loire Valley
1. Sauvignon Blanc
2. Chenin Blanc
3. Cabernet Franc
H. Provence & Languedoc-Roussillon (various grape varieties)
V. Pairing the contrasted wines studied with food
VI. French wine laws and conventions of wine labeling
Assignments:
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1. Six to eight reading and study assignments from texts and handouts
2. Keep and turn in a compilation of wine tasting notes
3. Group presentation of wine regions
4. One midterm quiz and one comprehensive final examination
5. Portfolio of assignments, tasting and lecture notes
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
15 - 25% |
| Sensory evaluation notes, study assignments, and portfolio | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
25 - 35% |
| Sensory evaluation exercises | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 30% |
| Sensory evaluation exercises and presentations | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
20 - 30% |
| Comprehensive final examination | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 20% |
| Group presentation | |
Representative Textbooks and Materials:
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The Wine Atlas of France, Hugh Johnson and Hubrecht Duijker, Simon & Schuster, 1997. (Classic)
Hachette Guide to French Wines 2005: The Definitive Guide to Over 9000 of the Best Wines in France. Hachette. Miller/Mitchell Beazley, 2005. (Classic)
Instructor prepared materials
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