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INTRO TO WINES OF THE WORLD

CRN: 72559

Section: WS 110-701

Credits: 3 credit hours

Availability: 22 (Capacity: 25)

Dates: 10-03-2022 – 12-09-2022

Instructor: William Prosser

SCHEDULED MEETING TIMES:

Online Study (Asynchronous)
Study online anytime; no mandatory meeting time

COURSE DESCRIPTION

This course is a comprehensive class covering the basics of wine, taste and evaluation of wines, and the most prominent wine regions in the world. Specifically, we will study wines, terroir, and wine laws from the following countries and states: France, Italy, Spain, Portugal, Germany, Hungary, Greece, Canada, Australia, New Zealand, Chile, Argentina, South Africa, California, Washington, Oregon, and New York, with emphasis on the Finger Lakes region. Other regions from Europe, the Mediterranean, and the United States may also be evaluated. This class will also study the history of wine and introduce all of the major grape varieties. A tasting lab will be included with each class where we will study wines’ appearance, aroma, taste, and texture. Wine descriptors and terminology will be learned and enhanced as the class progresses. To complete the wine tasting portion of the course students must be 21 or older OR Students under age 21 can still register for the class but will not be permitted to taste wine and will be given alternate assignments.

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INTERESTED IN TAKING THIS COURSE?

There are several ways to register for this course, depending on the type of student you are. If you wish to attend Cayuga as a first-time student seeking a degree, you can review the Admissions process to get started. If you are a returning Cayuga student from the previous semester, you can log into your myCayuga account and self-register. If you are interested in taking this individual course for transfer credit, view our Non-Degree Student page for information on how to register.

TEXT BOOK INFORMATION

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BOOKSTORE INFORMATION:
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ADDITIONAL INFORMATION

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Additional information could contain the following:
Prerequisites and requirements, learning objectives, other books and materials required, or any other additional course materials.

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