8/31/2024 6:26:59 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
WINE 117 | Title:
WINES OF FRANCE |
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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:
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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:
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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: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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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:
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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:
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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
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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:
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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:
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The Wine Atlas of France. Johnson, Hugh and Duijker, Hubrecht. Simon & Schuster. 1997 (classic)
Instructor prepared materials
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