HOSP 2625 — Introduction to Wine, Service, and Appreciation
This is an introductory course describing the wine regions of the world, the primary characteristics and methods of identifying various wines, and the fundamental principles of tasting, pairing, and serving wines. The influence of a region's soil, weather, grape varietal, chemistry, and biology in producing wine is explored. Wine quality standards, processing, storage, and service are also covered. Emphasis is on providing the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit them both personally and professionally. (3 lect.)