2/5/2025 12:41:36 AM	WINE 115 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 115	Title:  WINES OF CA. AUST/NEW ZE
Full Title:  Wines of California and Australia/New Zealand
Last Reviewed:10/27/2014

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:  AG 179

Catalog Description:

An introductory examination of the wines of Australia/New Zealand contrasted with their California counterparts.  This course will examine a different grape or related group of grapes and their expression on both sides of the Pacific each week. 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 Australia/New Zealand contrasted with their California counterparts.  A different grape or related group of grapes and their expression on both sides of the Pacific each week will be examined.

(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:

Upon completion of this course, the student will be able to:

1.  Identify the principal wine growing regions of Australia/New Zealand

   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. Australia/New

   Zealand.

5.  Analyze the food-pairing efficacy of the wines studied.

6.  Define and explain Australia/New Zealand wine label terminology.

Topics and Scope

1.  The principal wine growing regions of Australia/New Zealand and

   California.

2.  The grapes that are grown successfully in each of Australia/New

   Zealand 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. Sauvignon blanc

   b. Syrah/Shiraz

   c. Other selected whites

   d. Other selected reds

   e. Port

   f. Sparkling/dessert

5.  Pairing the contrasted wines studied with food.

6.  Australia/New Zealand vs. California conventions of wine labeling.

Assignments:

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

2.  Keep and turn in portfolio of activities, lecture notes and tasting

   notes.

3.  Group presentation.

4.  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%
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:

WINE UNCORKED, A PRACTICAL INTRODUCTION TO TASTING AND ENJOYING WINE,

Beckett, Willow Creek Press, 1999.

Print PDF