3 credits
Spring 2026 Distance Learning Lecture Upper Division
A study of wine production and marketing principles with an emphasis upon consumption responsibility. Historical perspectives form the foundations for wine classification systems and traditional serving procedures. Cardinal scale sensory evaluations are conducted in relationship to various food pairings. Must be 21 years of age or older to register for this course. Permission of department required.
Learning Outcomes1Understand the nature of wine - its production, history, uses and related responsibilities.
2Develop the ability to recognize different classes, types, and origins of wines.
3Learn proper etiquette and tasting techniques.
4Gain direct experience, both individually and as part of a team, in adopting these manners and methods.
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