WINE EVALUATION 1
AGR2WE1
2020
Credit points: 15
Subject outline
The objective of this subject is to introduce you to the principles and practices of the sensory evaluation of wine. You do not need prior wine evaluation skills. During extensive practical wine tasting sessions, skills in wine assessment will be developed via palate training exercises that explore sight, smell, taste, flavour and mouth feel of the samples. A unique and comprehensive set of wines will be tasted across various quality categories. You will also develop an understanding of environmental conditions related to wine quality. Storage and serving conditions within a tasting context will be explored along with protocols for wine show stewarding and scoring.
School: Life Sciences (Pre 2022)
Credit points: 15
Subject Co-ordinator: Penelope Smith
Available to Study Abroad/Exchange Students: No
Subject year level: Year Level 2 - UG
Available as Elective: No
Learning Activities: N/A
Capstone subject: No
Subject particulars
Subject rules
Prerequisites: N/A
Co-requisites: N/A
Incompatible subjects: N/A
Equivalent subjects: N/A
Quota Management Strategy: Merit based quota management
Quota-conditions or rules: Priority is given to students admitted in SBATE, then all other degrees.
Special conditions: The course is a mixture of on-line and face to face teaching. In the face to face component two days are taught at the Melbourne Polytechnic Epping Campus and two days at the Ararat campus. The Ararat component will include winery visits with tastings. The Ararat class times allow train travel from Southern Cross on the first morning and an early finish on the second day to allow travel back to Melbourne. Transport to and from the Ararat station, town centre, the Ararat campus and for the winery visits will be available. A list of suggested accommodation in Ararat will be provided before the subject begins.
Minimum credit point requirement: N/A
Assumed knowledge: N/A
Learning resources
Le Nez blancs (The scent of wine: White wine)
Resource Type: Book
Resource Requirement: Recommended
Author: Lenoir, J & Sutcliffe, S
Year: 2006
Edition/Volume: N/A
Publisher: DVD KALEIDOSCOPE FILM & DVD, AUSTRALIA
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Wine tasting: A professional handbook
Resource Type: Book
Resource Requirement: Recommended
Author: Jackson, R
Year: 2009
Edition/Volume: 2ND EDN
Publisher: ACADEMIC PRESS, SAN DIEGO
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Jancis Robinson's wine course
Resource Type: Book
Resource Requirement: Recommended
Author: Robinson, J, Darlow, D & Bulley, T
Year: 2005
Edition/Volume: N/A
Publisher: DVD KALEIDOSCOPE FILM & DVD, AUSTRALIA
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Le Nez du Vin: (The scent of wine: Red wine)
Resource Type: Book
Resource Requirement: Recommended
Author: Lenoir, J & Sutcliffe, S
Year: 2006
Edition/Volume: N/A
Publisher: DVD KALEIDOSCOPE FILM & DVD, AUSTRALIA
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Wine grapes: A complete guide to 1375 vine varieties, including their origins, flavours and wines
Resource Type: Book
Resource Requirement: Recommended
Author: Robinson, J, Harding, J & Vouillamoz, J
Year: 2012
Edition/Volume: N/A
Publisher: ALLEN LANE, LONDON
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Le Nez du Vin (The scent of wine: Faults in wine)
Resource Type: Book
Resource Requirement: Recommended
Author: Lenior, J & Sutcliffe, S
Year: 2006
Edition/Volume: N/A
Publisher: DVD KALEIDOSCOPE FILM & DVD, AUSTRALIA
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Career Ready
Career-focused: No
Work-based learning: No
Self sourced or Uni sourced: N/A
Entire subject or partial subject: N/A
Total hours/days required: N/A
Location of WBL activity (region): N/A
WBL addtional requirements: N/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Epping (Melbourne Polytechnic), 2020, Winter semester, Blended
Overview
Online enrolment: Yes
Maximum enrolment size: 60
Subject Instance Co-ordinator: Penelope Smith
Class requirements
Laboratory ClassWeek: 27 - 28
Three 3.00 hours laboratory class per study period on weekdays during the day from week 27 to week 28 and delivered via online.
Evening online tutorial
WorkShopWeek: 27 - 28
Two 6.00 hours workshop per week on weekdays during the day from week 27 to week 28 and delivered via face-to-face.
On Campus &/or industry visit
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Practical reports (tasting reports, 6 during study period, 300 words each - total is 1800 words) | N/A | N/A | No | 40 | SILO2, SILO3 |
Qualitative wine evaluation exam (1 hour, 1300 words equivalency) | N/A | N/A | No | 30 | SILO2, SILO3 |
Tasting test (1300-word equivalency) | N/A | N/A | No | 30 | SILO1 |