4/19/2024 4:08:16 PM	WINE 117 Course Outline as of Fall 2005	New Course (First Version)
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	3.50		8 max.	Lecture Scheduled	28.00
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	28.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  56.00

Total Student Learning Hours: 84.00

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 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). Previous experience with wine is helpful but not necessary.

Prerequisites/Corequisites:
Minimum Age 21 or older

Recommended Preparation:

Limits on Enrollment:
Must be age 21 or older.

Schedule of Classes Information
Description:

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). Previous experience with wine is helpful but not necessary.

(Grade or P/NP)
Prerequisites:Minimum Age 21 or older
Recommended:
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: Major Applicable Course

COURSE CONTENT

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

Upon completion of this course, the student 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.

6. Define and explain French Appellation d'Origine Controlee, wine laws.

Topics and Scope

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:

1. Eight reading and study assignments from texts and handouts.

2. Keep and turn in a compilation of wine tasting notes.

3. Group presentation.

4. One mid-term quiz and one comprehensive final examination (multiple

choice, true/false, completion).

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 - 25%
Portfolio.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 25 - 35%
Wine tasting exercises.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 30%
Presentation.
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Multiple choice, True/false, Completion, Short answer.
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, Hugh Johnson and Hubrecht Duijker, Simon &

Schuster, 1997.

Hachette Guide to French Wines 2005: The Definitive Guide to Over 9000 of

the Best Wines in France. Hachette. Miller/Mitchell Beazley, 2005.

Instructor prepared materials.

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