- Linfield College
Wine Studies Courses

Wine Studies Courses

For more information, please contact the Wine Studies Coordinator or the Office of the Registrar.

WINE-101  The Geography of Wine

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.

WINE-112  Microbiology of Grapes and Wine (also Listed As Biol 112)

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)

WINE-205  Fundamentals of Wine

Introduction to the multi-faceted world of wine, including cultural and business aspects. A liberal arts perspective involving theory and application to the Oregon wine industry within a global context. Focus on developing research skills and examination of scholarly texts, as related to the wine industry. Discussion of wine history, viticulture, winemaking, marketing, sales, and wine appreciation. 4 credits. (offered through OCE only).

WINE-211  Introduction To Viticulture

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. 2 credits.

WINE-212  Introduction To Wine Making

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. 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. Prerequisites: must have completed or in progress at least two of 211, 212, and 213. Up to $20 course fee. 2 credits.

WINE-234  Diverse Voices Across The Wine Industry (also Listed As Comm 234)

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)

WINE-290  Career Exploration In The Wine Industry

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.

WINE-325  Topics In Wine and Sustainability

Selected topics in the wine industry that focus on scientific areas of current interest in the wine industry. Topics may include numerous aspects of environmental issues, viticulture, or enology. May be repeated with consent of coordinator when the topic is essentially different. Prerequisites: completed and/or have in progress at least three of 211, 212, 213, and 214. Up to $20 course fee. 4 credits. (MWI)

WINE-326  Topics in Wine Culture and History

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. Up to $20 course fee. 4 credits. (MWI) ********************************* For Fall 2018 only: Prerequisite: WINE 205 and one of 211 or 212.

WINE-439  Peer Instruction

WINE-487  Internship

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.