Wine Studies Courses
For more information, please contact the Office of the Registrar.
This complex commodity will be examined through its economic, social, political and ideological impacts in different parts of the world throughout history, and up to the present. Particular emphasis will be focused on place as an agent in defining and developing regional traditions in the production and consumption of wine. Introduction to geographic origins, diffusions, distributions, and patterns of global viticulture and wine production. Up to $20 course fee. Prerequisites: None. Frequency of Offering: Fall. 4 credit(s).
Role of microorganisms in the growth of grapes and production of wine. Exploration of both beneficial and harmful microbes, and the mechanisms by which microbes interact with their hosts and each other. For the non-science major; assumes no biology or chemistry. 3 credits (NW)
This seminar course is designed to introduce students to where and how grapes are grown. Emphasis will be given to understanding the types of varieties of grapes, their general biology and physiology, and the environmental factors required to grow grapes including climate, geology, soil, and landscapes. In addition, the course will cover basic aspects of vine growth development and training, trellis systems, and vineyard management. Up to $20 course fee. Prerequisite: WINE 101. Offered fall. 2 credits. Prerequisites: WINE 101. Frequency of Offering: Fall. 2 credit(s).
This seminar course is designed to introduce students to the science of winemaking, including history and geographical distribution of wine production, types of grape varieties and wine styles, and the influence of climate and soil. The student will acquire knowledge on the basics of fermentation of wine, handling, storage and bottling methods, and the general legal framework for wine production. Up to $20 course fee. Prerequisite: WINE 101. Offered fall. 2 credits.
This seminar course is designed to help students develop an appreciation of the realities of wine production as a business and come to understand the steps required for getting from the vineyard and into the consumer's glass. The student will acquire a general background on wine business principles and strategies applicable to the growing of grapes and the making, distribution, and marketing of wine. Additional topics include organizational, human resource, family business and financial management, government regulation, and social responsibility. Up to $20 course fee. Prerequisite: WINE 101. Offered spring. 2 credits.
This seminar course is designed to introduce students to wine sensory evaluation, including different wine types and styles; sensory distinctions, sensory testing techniques; identification of wine traits and food and wine combinations. Sensory evaluation of representative wines will be done. Students must be at least 18 years of age. Up to $20 course fee. Prerequisites: completed or in progress at least two of 211, 212, and 213. Offered spring. 2 credits.
Emphasis on communication within and across dominant cultures and co-cultures in the wine industry. Discussion of privilege, marginalization, opportunity, and social justice at the intersection of race, gender and class. Acquisition of foundational knowledge and skills to create understanding and effective communication among individuals from diverse backgrounds. Offered fall of even-numbered years. 4 credits. (US)
Structured experiential process for learning about careers in the wine industry. Development of goal setting, self-marketing, information gathering, and job and internship search strategies and skills. Site visits, informational interviewing, and guest speakers offering meaningful interaction with employers in the wine industry. Additional fee required. 4 credits.
Selected topics in the wine industry. Focus on areas of current interest in the wine industry, which may include wine journalism, wine history, literature and wine, environment and wine, and geography of the wine industry. May be repeated with consent of coordinator when the topic is essentially different. Prerequisite: WINE 205. 4 credits.
Selected topics focused on social, cultural and historical aspects of wine. Topics may include wine as a cultural phenomenon in the past and present, wine and food traditions, wine in art and literature, social sustainability of the wine industry (e.g., cultivating consumers and industry workers), inequality, power and labor rights, wine sales and hospitality, and communicating about wine. May be repeated with consent of coordinator when the topic is essentially different. Prerequisites: completed and/or have in progress at least three of WINE 211, 212, 213, and 214. 4 credits. (MWI)
Opportunity for outstanding students to assist faculty in the classroom and laboratory. May not be repeated for credit. Prerequisites: Application and consent of instructor. 1-4 credits. (EL)
Supplemental work in wine-related studies for advanced students with adequate preparation for independent work. Repeatable once. Prerequisites: Application and consent of instructor. 3 credits. (EL)
Group study and discussion of contemporary issues in wine, food and beverages. May be repeated for up to 6 credits with a different topic. Up to $20 course fee. Prerequisites: Junior or senior standing with 12 credits in Wine Studies completed or in progress; and approval of advisor and program internship coordinator. 1-3 credits.
Opportunity to gain practical experience in a wine-related business. Repeatable once. Prerequisites: junior or senior standing with 12 credits in Wine Studies including WINE 290 completed or in progress; and approval of advisor and program internship coordinator. 3 credits. (EL)
Intensive research and writing on a wine-related topic of special interest to the student under the direction of a member of the faculty. Thesis and public oral presentation required. Prerequisites: application and approval of supervising faculty member and program coordinator. 4 credits. Repeatable once.
WINE 298, 398 Special Topics in January Term Off-campus Courses
Topics vary according to faculty availability and interest. Offered only as student interest and college resources permit. May be repeated for credit with different topics. 4 credits.