SRJC Course Outlines

5/23/2024 3:17:40 PMWINE 108 Course Outline as of Spring 2005

Reinstated Course

Discipline and Nbr:  WINE 108Title:  VIT/ENOL FOR TASTING RM  
Full Title:  Viticulture and Enology for Tasting Room Personnel
Last Reviewed:5/2/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled3.006 max.Lecture Scheduled18.00
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total18.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  36.00Total Student Learning Hours: 54.00 

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:  AG 270.30

Catalog Description:
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Basic viticulture and enology practices used in the North Coast.  A short course to help tasting room personnel answer questions from customers.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic viticulture and enology practices to help tasting room personnel answer questions from customers.
(Grade or P/NP)

Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, the student will be able to:
1. Discuss wine facts, figures, and trends in a tasting room context.
2. Identify and describe California and Sonoma County wine regions and
3. Explain basic viticulture and enology practices.
4. Utilize appropriate media channels to promote wines.
5. Effectively negotiate and close a tasting room sale.
6. Give examples of a variety of winery tasting room special events and

Topics and Scope
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I. Viticulture and Wine Industry Economics
 A. National, state, and county economic statistics
 B. Consumer trends in sales and consumption of wines
 C. Basic marketing terminology
II. Wine Regions and Appellations
 A. California
 B. Sonoma County
III. Basic Viticulture Practices
 A. Soil relationships
 B. Climate relationships
 C. Variety selection
 D. Cultural practices
IV. Basic Enology Practices
 A. Overview of wine chemistry
 B. Red wine fermentation procedures
 C. White wine fermentation procedures
 D. Malo-lactic fermentation
 E. Wood aging
 F. Bottling procedures
 G. Label requirements
H. Bureau of Alcohol (BATF), Tobacco & Firearms, and Alcoholic
  Beverage Control (ABC) regulations
V. Promotion of Wines
 A. Wine competitions
 B. Media reviews
 C. Trade / public events
VI. Merchandising and Sales of Wines and Wine-related Products in the
   Tasting Room
 A. Sales training for the tasting room employee
 B. ABC's of basic wine sales
 C. Negotiating and closing the sale
VII. Winery Tasting Room Special Events and Promotions

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Assignments may include:
1. Role play a sales presentation.
2. Written research report on wine statistics and trends (3-5 pages).
3. Quizzes (1-2) and final exam.
4. Reading, 10 - 20 pages per week.

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
20 - 30%
Research report.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 30%
Class performances, Role play.
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 30%
Multiple choice, True/false, Matching items, Completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%

Representative Textbooks and Materials:
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Sales and Service for the Wine Professional. Julyan, Brian. Thomson
Learning, 2003.
Instructor prepared materials.

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