11/23/2024 10:18:02 PM	WINE 117 Course Outline as of Fall 2024	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:

An introductory examination of wines and wine styles of all major French wine regions. This course also covers the French appellation system and wine sensory characteristics. Students should bring six matching wine glasses to every class session.

Prerequisites/Corequisites:
Minimum Age 18 or older

Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement based on AB705 mandates

Limits on Enrollment:
Must be 18 years or older

Schedule of Classes Information
Description:

An introductory examination of wines and wine styles of all major French wine regions. This course also covers the French appellation system and wine sensory characteristics. Students should bring six matching wine glasses to every class session.

(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement based on AB705 mandates
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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Define and explain French Appellation d'Origine Controlee (wine laws).

2. Explain unique characteristics of each major French winegrowing region.

3. Compare and contrast wines from different winegrowing regions.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Identify the principal wine growing regions of France.

2. Explain grape varietal suitability for each major region.

3. Explain the unique styles of the wines produced in each major region.

4. Describe the major appellations within each region.

5. Compare and contrast the sensory characteristics of wines produced from the different wine regions of France.

Topics and Scope

I. French Appellation d'Origine Controlee system

    A. Limitations on varietals and viticultural practice

    B. Wine label requirements

    C. Sub-appellation list

II. Major Wine Growing Regions, including:

    A. Champagne

    B. Alsace

    C. Burgundy

    D. Rhone River Valley

    E. Provence

    F. Languedoc/Rousillion

    G. Bordeaux

    H. Loire Valley

III.  Wine Styles and Characteristics  of Major French Varietals, including:

    A. Chardonnay

    B. Pinot Noir

    C. Pinot Meunier

    D. Cabernet Sauvignon

    E. Merlot

    F. Cabernet Franc

    G. Petit Verdot

    H. Malbec

    I.  Sauvignon Blanc

    J. Semillion

    K. Syrah

    L. Grenache

    M. Marsanne

    N. Rousanne

    O. Viognier

    P. Chenin Blanc

Assignments:

1. Weekly readings (10-20 pages)

2. One to two study assignments from texts and handouts (1-2 pages)

3. Weekly wine tasting notes (1-2 pages)

4. Sensory evaluation exercise(s) (1-2)

5. One group presentation

6. Quiz(zes) (1-2)

7. One comprehensive final examination

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 5 - 15%
Study assignments
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 25%
Sensory evaluation exercise(s)
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 35%
Weekly wine tasting notes and presentations
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 40%
Quiz(zes) and comprehensive final examination
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

The Wine Atlas of France. Johnson, Hugh and Duijker, Hubrecht. Simon & Schuster. 1997 (classic)

Instructor prepared materials

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