VIN 150 - Introduction to Wine

1. Explain sensory analysis
   1. Define sensory stimuli
   2. Identify physiological function of smell, taste, and touch
   3. Contrast perceived wine characteristics including color, aroma, taste, and mouth-feel
2. Summarize techniques for sensory evaluation of wines
   1. Discuss the order wines are to be served
   2. Explain ideal serving temperatures
   3. Describe proper tasting techniques including glass type, swirling the glass, in-mouth aeration, and rest period between samples
3. Explain the production of white table wines
   1. Identify important viticulture practices to produce quality wine grapes
   2. Summarize winery operations to process grapes and produce juice
   3. Describe the fermentation process
4. Analyze the production of red table wines
   1. Describe important viticulture practices for the production of quality wine grapes
   2. Explain winery operations to process and ferment red grapes
   3. Discuss bulk and bottle aging of red wines
5. Summarize the production of sparkling wines
   1. Contrast the method champenoise, transfer, and bulk processes of creating sparkling wines
   2. Discuss winery operations to create carbonated wines
   3. Identify a safe method for opening a champagne bottle
6. Recommend wines to be paired with food
   1. Differentiate the body of various wines and identify complimentary foods
   2. Explain specific pairing instances involving spicy or smoked foods
   3. Identify wines that pair with cheese
7. Discuss world wine production
   1. Differentiate between new world and old world wines
   2. Summarize the French classification system
   3. Describe German wines and their classification
   4. Identify significant new world growing regions
8. Explain viticultural properties to produce quality fruit
   1. Differentiate between trellis systems
   2. Explain viticultural operations including canopy management and pruning
   3. Relate grape cultivars to growing regions
9. Analyze red and white wines
   1. Differentiate dominate characteristics in common red and white wines
   2. Develop aroma memory through analysis of aroma standards
   3. Identify wine flaws including cork taint and oxidation
10. Discuss the relationship of wine and culture
    1. Understand the history of wine production
    2. Explain the impact of prohibition on the U.S. wine distribution system
    3. Identify ideas relating wine to spirituality