INTERNATIONAL WINE STYLES

AGR3IWS

2021

Credit points: 15

Subject outline

This subject builds on the knowledge of wine tasting developed in Wine Evaluation I and the knowledge of Australian grape varieties and styles developed during the course. You will gain theoretical and technical knowledge of different wine styles. The practical aim of the subject is to provide you with hands-on experience in tasting international wine styles so that they can identify, by taste, several major regional wine styles and identify major wine- making practices. To this end the subject will include an overview of Old and New World wine-making regions, an analysis of production practices and an examination of major international wine styles. In addition, the subject will include some discussion of the relationship between culture and wine preferences.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorTravis Beddoe

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Students must be admitted in the following course: SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsNote: This subject is taught at the Epping Campus of Melbourne Polytechnic

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Wine Tasting: a professional handbook

Resource TypeBook

Resource RequirementRecommended

AuthorJackson, R

Year2009

Edition/Volume2ND EDN

PublisherACADEMIC PRESS, SAN DIEGO

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

The new Southeby's wine encyclopaedia: a

Resource TypeBook

Resource RequirementRecommended

AuthorStevenson, T

Year2007

Edition/Volume4TH EDN

PublisherDORLING KINDERSLEY, LONDON

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Wine for Dummies

Resource TypeBook

Resource RequirementRecommended

AuthorMcCarthy, E and Ewing-Mulligan, M

Year2018

Edition/Volume7th edition

PublisherJOHN WILEY & Sons, N.J., LONDON

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

The World Atlas of Wine

Resource TypeBook

Resource RequirementRecommended

AuthorJohnson, H

Year2013

Edition/Volume7th Edition

PublisherMITCHELL BEAZLEY,, LONDON

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Grapes and wines: a comprehensive guide to

Resource TypeBook

Resource RequirementRecommended

AuthorClarke, O & Rand, M

Year2003

Edition/VolumeN/A

PublisherWEBSTERS/TIME WARNER, LONDON

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

The art and science of wine

Resource TypeBook

Resource RequirementRecommended

AuthorHalliday, J & Johnson, H

Year2006

Edition/VolumeN/A

PublisherHARDIE GRANT, MELBOURNE

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

The geography of wine

Resource TypeBook

Resource RequirementRecommended

AuthorRobinson, R and Harding, J

Year2015

Edition/Volume4th Edition

PublisherOxford University Press.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Identify the major international wine regions and styles.
02. Identify, compare and describe the sensory characteristics of a range of international wine styles
03. Apply the process of qualitative wine evaluation in assessing wine quality within the context of the various international Appellation systems
04. Compare production techniques, with respect to Appellation rules and wine style

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2021, Semester 2, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorTravis Beddoe

Class requirements

WorkShopWeek: 30 - 42
One 2.00 hours workshop per week on weekdays during the day from week 30 to week 42 and delivered via online.

WorkShopWeek: 30 - 42
Two 6.00 hours workshop per study period on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

Group presentation (6 wines evaluated, 1200 words equivalent per student)

N/AOral presentationGroupNo30 SILO1, SILO2, SILO3, SILO4

Practical evaluation and tasting (equivalent to 1500 words)

N/AOtherIndividualNo35 SILO1, SILO3

Theory Exam (1.5 hours, 1500-word equivalent)

N/AOther written examIndividualNo35 SILO1, SILO2, SILO4