INTERNATIONAL WINE STYLES
AGR3IWS
2018
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. Students will gain theoretical and technical knowledge of different wine styles. The practical aim of the subject is to provide students with hands-on experience in tasting international wine styles so that they can identify by taste major regional wine styles and 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.
SchoolSchool of Life Sciences
Credit points15
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 3 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Admission into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Classic Wine Library series | Recommended | TBA | MITCHELL BEAZLEY, LONDON |
| Readings | Grapes and wines: a comprehensive guide to | Recommended | Clarke, O & Rand, M 2003 | WEBSTERS/TIME WARNER, LONDON |
| Readings | Le nez du vin: grand edition (the scent of wine) | Recommended | Lenior, J & Sutcliffe, S 2000 | EDITIONS JEAN LENIOR, PROVENCE |
| Readings | Le nez du vin: les defauts (the scent of wine: faults in | Recommended | Lenior, J & Sutcliffe, S 2006 | EDITIONS JEAN LENIOR, PROVENCE |
| Readings | Le nez du vin: les vins blancs (the scent of wine: | Recommended | Lenior, J & Sutcliffe, S 2006 | EDITIONS JEAN LENIOR, PROVENCE |
| Readings | Oz Clarke's wine atlas: wines and wine regions of | Recommended | Clarke, O 2007 | PAVILLON, LONDON |
| Readings | The art and science of wine | Recommended | Halliday, J & Johnson, H 2006 | HARDIE GRANT, MELBOURNE |
| Readings | The geography of wine | Recommended | Sommers, BJ 2008 | Penguin, USA |
| Readings | The new Southeby's wine encyclopaedia: a | Recommended | Stevenson, T 2007 | 4TH EDN, DORLING KINDERSLEY, LONDON |
| Readings | Wine Tasting: a professional handbook | Recommended | Wine Tasting: a professional handbook | 2ND EDN, ACADEMIC PRESS, SAN DIEGO |
| Readings | Wines Made Easy Series | Recommended | TBA | MITCHELL BEAZLEY, LONDON |
Graduate capabilities & intended learning outcomes
01. Identify the major international wine regions and styles.
- Activities:
- Through workshops, group discussion and research tasks, students will explore wine regions and styles of the world.
02. Identify, analyse and describe the sensory characteristics of a range of international wine styles
- Activities:
- Through workshops, discussion in tasting practical classes and research tasks, students will explore the sensory characteristics of wine styles of the world.
03. Apply the process of qualitative wine evaluation in assessing wine quality within the context of the various international Appellation systems
- Activities:
- Through workshops, group discussion and research tasks, students will assess wine quality with respect to international Appellation systems.
04. Compare production techniques, with respect to Appellation rules and wine style
- Activities:
- Through workshops, group discussion in workshops and research tasks, students will assess wine production techniques with respect to international Appellation systems.
Subject options
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Epping, 2018, Week 29-43, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPenelope Smith
Class requirements
WorkShop
Week:
29
-
42
Two 2.0 hours workshop per week
on weekdays
during the day
from week 29 to week 42
and delivered via face-to-face.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Group presentation (6 wines evaluated, 1200 words equivalent per student) | 30 | 01, 02, 03, 04 | |
| Practical evaluation and tasting (equiv. 1500 words) | 35 | 01, 03 | |
| Theory Exam (1.5 hours, 1500 words equivalent) | 35 | 01, 02, 04 |