SRJC Course Outlines

5/27/2024 6:50:01 AMWINE 114 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 114Title:  WINES OF CALIF. & EUROPE  
Full Title:  Wines of California and Europe
Last Reviewed:10/13/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled3.508 max.Lecture Scheduled28.00
Minimum1.50Lab Scheduled03 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  56.00Total 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:  AG 173

Catalog Description:
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An introductory examination of the most famous wines of Europe contrasted with their California counterparts.  Each week we will examine a different grape or related group of grapes and their expression on both sides of the Atlantic, e.g., California Cabernet Sauvignon and the red wines of Bordeaux.  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: Untitled document
An introductory examination of the most famous wines of Europe contrasted with their California counterparts.  Each week we will examine a different grape or related group of grapes and their expression on both sides of the Atlantic, e.g., California Cabernet Sauvignon and the red wines of Bordeaux.  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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Students will be able to:
1.  Identify the principal wine growing regions of Europe and California.
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 same grape, when grown in California vs. Europe.
5.  Analyze the food-pairing efficacy of the wines studied.
6.  Define and comprehend European wine label terminology.

Topics and Scope
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1.  The principal wine growing regions of Europe and California.
2.  The grapes that are grown successfully in each of Europe and
   California's wine growing regions.
3.  The wine styles and characteristics produced in the areas studied.
4.  Direct comparison of the sensory characteristics of:
   a.  Chardonnay in California and Burgundy
   b.  Pinot Noir in California and Burgundy
   c.  Cabernet Sauvignon and Cabernet based blends in California and
       Bordeaux
   d.  Merlot and Merlot based blends in California and Bordeaux
   e.  Sangiovese in California and Tuscany
   f.  Nebbiolo and Barbera in California and Piedmont
   g.  Sauvignon Blanc in California and the Loire Valley
   h.  Grenache and Syrah in California and the Rhone Valley
   i.  Riesling in California and Germany
   j.  Sparkling wine in California and Champagne
5.  Pairing the contrasted wines studied with food.
6.  European vs. California conventions of wine labeling.

Assignments:
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1.  Specific reading and study assignments from texts and handouts.
2.  Portfolio of activities, lecture notes and tasting notes.
3.  Group presentation.

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%
Written homework
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
25 - 35%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 50%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 25%
Multiple choice, True/false, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%
None


Representative Textbooks and Materials:
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WINE UNCORKED, A PRACTICAL INTRODUCTION TO TASTING AND ENJOYING WINE,
Beckett, Willow Creek Press, 1999.

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