Beruflich Dokumente
Kultur Dokumente
Class
#/section
44498 /
M001
44884 /
M002
44698 /
M003
Instructor
Contact Info
Office Hours
Mon.
3:45 6:30
pm
Thursday
3:30 6:15
pm
Tuesday
3:30 6:15
pm
Torrey Grant
torreygrant@gmail.co
m
Mary
Kiernan
mpkierna@syr.edu
Gina Ippolito
gippoli2@twcny.rr.com
Mon. 1-3pm
or by
appointment
Mon.10am12pm or by
appointment
Tues. 1-3pm
or by
appointment
Course Text: The Essentials of Wine With Food Pairing Techniques, Laloganes, John
Peter, ISBN-10: 0132351722, ISBN-13: 9780132351720, Prentice Hall, 2010.
Wine on the INTERNET: The course text is supplemented with several internet web
sites. There are several wine sites on the internet, some better than others. In addition to
the required sites, a few recommended sites are:
Wine lovers page. (2013). Retrieved from http://www.wine-lovers-page.com/
This is a very nice and complete site. Visit this site to get a good understanding of
the basics. There is also an excellent pronunciation glossary.
Napavalley.com (2013). Retrieved from http://napavalley.com/wineries/.
Cell Phones: It is disrespectful to be on your cell phone in any form (talking, texting,
picture taking or video recording) during class. It is expected that cell phones will be
turned off and stowed away. You will have access to all the wines and labels via
blackboard for when you find a favorite and would like to remember it.
Organization: Beginning with the third class session and each tasting session thereafter,
the class will begin with a brief lecture outlining the wines selected for tasting and a
background on the geography of the wines areas. After the lecture, an introduction will
be given on the wines to be sampled and the food pairing chosen for the wines. Students
will then pick up wine and food and return to their seat for the evaluation. This is
followed by a brief discussion of the wine and a brief discussion of the next wine to be
sampled. This format will continue until all of the wines for the session have been
sampled.
A plain starch such as bread-sticks, crackers or rolls will be provided to cleanse the palate
after each sampling. Some class sessions will have food pairings to demonstrate how
food and wine can complement and change the flavors of each other. YOU ARE NOT
REQUIRED TO CONSUME ANY WINES OR EAT ANY FOOD. If you choose, after
tasting the wines you may expectorate the wines rather than swallow them. Paper cups
will be provided for that purpose. There will also be trashcans at the podium and by the
entry door for disposal of cups and any paper/plastic we use during class. Please DO
NOT throw paper, wrappers, napkins, cups, etc. onto the floor or put these items in
your empty wine glasses.
Grading
Exam 1
Exam 2
Attendance
Wine Evaluation X2
30%
30%
20%
20%
100%
Please note there are no extra credit opportunities for this course!
Exams: There will be two exams worth 30% each. Exam 1 will cover all
readings, lectures and class materials from weeks 1 thru 7. Exam 2 will cover all
readings, lectures and class materials from weeks 9 thru week 15.
Attendance: It is a privilege that we are able to teach this course on a college
campus. Because of the nature of tasting, each student must have some form of
identification on your person at all times beginning the first week of classes. The
identification must have a picture, a name, and a date of birth. At any time during
the course of the term, you may be asked to produce identification for
verification.
As you enter the class room each period, make sure to sign-in with the student
assistant. Attendance is drawn from the sign-in sheet. Once lecture has begun the
sign-in sheet is moved to the podium. If you arrive late to class, make sure to
check in at the end of the period. You will be given partial credit for attendance.
All students are expected to attend each class session.
If you miss classes you will not receive points for attendance. Each class is worth
2 points, not including the two exam days. There is a built in allowance for an
absence that will not affect your overall attendance grade or points earned.
Excused absences will not affect your grade and must be accompanied by a
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verifiable note as to the reason for the absence (ie. medical condition, family
emergency, documented athletic commitment). The verification must be turned in
at the class session immediately after the one you miss. You are responsible for
any information given in classes you miss.
In Class Assignment - Wine Tasting & Evaluation
Aromas and leftover flavors in the environment and in your mouth alter the tasting
experience. To get the best experience possible, it is important to come to class
without perfume or cologne and as clean a palate as possible. Please dont chew gum
or drink coffee or other strong beverages just before coming to class.
You will be expected to fill out an evaluation form for each wine you sample. Fill them
out honestly and completely, they are for you to keep. You are not graded on how I think
you should like the wine, remember that wine likes and dislikes vary with personal
preference for different flavor. Additionally, the wines we will be sampling will vary
greatly in flavor. We will not be concerned with the subtle differences between a Napa
Valley and a Sonoma Valley Chardonnay, but with the distinct flavor and style differences
between California Chardonnay and French Chablis, or German and New Zealand
Rieslings.
Wine Evaluation (Out of Class) (20%): Each student will be responsible to choose a red
wine and a white wine for a personal tasting evaluation and assessment to be done on their
own time and submitted via Blackboard. The first evaluation is due before the first exam
and the second evaluation is due before the second exam. The evaluations will be graded based
on a rubric available to you on Blackboard.
There will be no make-up of missed classes, exams, or assessments.
93.6% - 100 %
A
76.6% - 79.5%
89.6 % - 93.5 %
A71.6% - 79.5 %
C
86.6 % - 89.5 %
B+
69.6% - 71.5%
82.6 % - 86.5 %
B
59.6% - 69.5%
79.6 % - 82.5 %
Bbelow 59.6%
F
C+
CD
UNIVERSITY POLICIES
Academic Accommodation for Religious Observances
SUs religious observances policy, found at
http://supolicies.syr.edu/emp_ben/religious_observance.htm, recognizes the diversity of
faiths represented among the campus community and protects the rights of students,
faculty, and staff to observe religious holy days according to their tradition. Under the
policy, students are provided an opportunity to make up any examination, study, or work
requirements that may be missed due to a religious observance provided they notify their
instructors before the end of the second week of classes. For fall and spring semesters, an
online notification process is available through MySlice/Student Services/Enrollment/My
Religious Observances from the first day of class until the end of the second week of
class.
Course Outline
The following is the outline for this course. Every attempt will be made to follow this
outline; however, it may be necessary to vary the outline due to unforeseen
circumstances. ANY CHANGES WILL BE ANNOUNCED IN CLASS.
Tentative Class Schedule
Week
Week 1
1/19, 21
Class Activities
Reading Assignment
Week
Class Activities
Reading Assignment
glassware
Week 2
1/25
Week 2
1/26 & 28
The processes & techniques involved EOW Chapter 3 Viticulture & enology
in growing grapes and making
wine.
Wines: Australia
Food: Havarti, Twix, Sausage
Week 3
2/1, 2 & 4
Wines: California
Foods: Gouda, M&Ms, Shrimp w
cocktail sauce
Week 5
Exploring different types of food &
2/15, 16 &
courses and pairing
18
principles.
Week
Class Activities
Reading Assignment
Beef Tenderloin
Week 7
2/29, 3/1
&3
Wines: Chile
Food: Edam, Olive Bread/Salami/
Pickled Veg, Caramels
Week 8
3/7, 8 &
10
Week 9
3/14-18
Exam 1
Spring Break
Week 10
Explore Frances most significant
3/21, 22 & wine-producing regions.
24
Week 11
3/28, 29&
31
Wine: France
Food: Camembert, Pat/crostini,
Reeses,
Philosophies & major regions within
the significant Old World wineproducing countries.
Wines: Germany
Food: Brie, Milk Chocolate,
Cornbread w/hot peppers
Week 12
4/4, 5 & 7
Week 13
Champagnes emphasis on the
4/11, 12 & production process and different
14
styles.
Wines: Champagnes and Sparklers
Food: Strawberries, Mounds Bars,
Triple Cream or Truffle Cheese
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Week
Class Activities
Week 14
4/18,19 &
21
Week 15
4/25, 26
Reading Assignment
Exam 2