Basics in oenology, viticulture and wine tasting (EM1S5M12)

Transcription

1 Basics in oenology, viticulture and wine tasting (EM1S5M12) Program PGE Module / ECTS / Path / Specialisation Module :Grape and Wine Knowledge : 6 ECTS. international Wine management and tourism Discipline Year Semester Open for visitors Management 3A B yes (3 ECTS) Available places 35 Coordinator Coralie HALLER Lecturers Instructor Semester Population Group Cyril TREUILLET B 1 Course format Working language : Volume of contact hours : Workload to be expected by the student : English 23 h 69 h Course track Track : Attendance "Attendance" track : Attendance at lecture / tutorial classes and intermediate / final exams is mandatory. As evaluation of in-class work constitutes an essential element of grading, any absence will be penalized and is taken into account for grading purposes (see academic rules and regulations). "Autonomous" track : Attendance at intermediate / final exams is mandatory, but students are free to attend lecture / tutorial classes. For all Master programs and all other programs realized in the form of dual internships (apprentissage), attendence at lecture / tutorial classes and intermediate / final exams is entirely mandatory. Therefore, only the "Attendance" track can be selected.

2 Contribution of the course to the educational objectives of the programme How the course contributes to the programme : LEARNING GOAL 1 : Students will master state-of-the-art knowledge and tools in management fields in general, as well as in areas specific to the specialized field of management. Students will identify a business organization s operational and managerial challenges in a complex and evolving environment. Students will understand state-of-the-art management concepts and tools and use them appropriately. LEARNING GOAL 2 : Students will develop advanced-level managerial skills. Students will work collaboratively in a team. Students will communicate ideas effectively, both orally and in writing, in a business context. LEARNING GOAL 4: Students will study and work effectively in a multicultural and international environment. Students will demonstrate written and oral competency in two foreign languages. Students will analyze business organizations and problems in a multicultural and international environment Course description The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles, such as the life cycle growth of the grapevine, the unit operations involved in winemaking, and the theory and practice of sensory evaluation of wine. Through many approaches such as History, Geography, Geology, Gastronomy, Biology, Philosophy or Literature, students get a global and diversified wine Culture and the necessary backgrounds to promote it. France raised wine to an Art, a Science, an Excellence and the foundations of its way of living. Its wines and its knowledges in winemaking are worldwide recognized. This course starts with this French way of thinking and doing before taking other countries into account. Despite its traditional aspects, the wine industry is always changing, evolving, transforming. The wine production and consumption has expended since the last centuries on a global scale. The course has been created in order to give students tools and advises to become wine expert and get a justified place on this world of Wine. Educational organisation In-class... Lecture classes Seminars Presentations As a group... Case / text studies Interaction... Discussions / debates Assignments... Indiviudual projects (online assignments, video,...)

3 Specific projects / case studies Readings Learning outcomes At the end of the course, the student should be able to : - Recognize the French approach, the position of wines in its culture, and economics and also its international aura. - Distinguish grapes, terroirs and wine regions through their ripening, wines and history. - Explain how the basic principles of winemaking, from crushing the grapes to the final packaging of the wine, influence wine style and quality. - Describe morphology, seasonal growth of the grapewines and the photosynthetic process - Demonstrate an understanding of the process involved in winemaking that occur before, during and after fermentation. - Describe a wine during wine tasting Course outline Session 1: Introduction to wine, viticulture and oenology. French approach of wines. History and Geography of wines in France Study of French regions with wine productions. First introduction to wine description Session 2: Guided tour of Arthur Metz s Cellar in Marlenheim. Wine Tasting (French Wines) Guided tour of Domaine Viticole de la Ville de Colmar s vineyards Wine Tasting ( Terroir and vinification ) Session 3: History and Geography of Wines in Europe. History and Geography of Wines in the world. The new approaches of wines (European wines vs new world wines). Wines profiles / Wines consumers Wine Tasting ( international wines ) Pre-requisites for the course Key concepts to master : Teaching materials All document formats... Handouts News articles Electronic platforms... Moodle Software... MS POWERPOINT ICT in Education... Recommended Reading

4 Major works : H. Johnson, The Story of Wine, MITCH, 1989 (3rd edition 2006) H. Johnson and Jancis Robinson, The World Atlas of Wine, 6th Edition (2007) M. Gibson, The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, Wiley, 2010 S. Charters & J. Gallo, Wine Business Management, Pearson, 2014 O.Clarke, M.Rand, Sterling Epicure, Oz Clarke: Grapes & Wines: A Comprehensive Guide to Varieties and Flavours, 2015 Further literature : P. Brunet, Le Vin et le Vin au Restaurant, BPI, edition 2015 P. Brunet, Le Vin et les Vins étrangers, BPI, edition 2004 Côteaux, Maisons et Caves de Champagne, Le livre officiel de la candidature à l Unesco Edition De Larenée, 2013 F.Cousteaux et R.Plageoles, Le vin de Gaillac, 2000 ans d histoire, Privat, 2001 P. Lehong et E. Bernardin, Crus Classés du Médoc, Edition Sud Ouest, 2010 M. Old, Wine A Tasting Course, DK, 2013 A. Carbonneau, A. Deloire, B. Jaillard, Viticulture : La vigne : Physiologie, terroir, culture, Dunod, 2007 EM Research : Assessment Intermediate evaluation / continuous assessment 1 : session n 1, January 25th oral (10 min) / in group / English / weighting : 20% Intermediate evaluation / continuous assessment 2 : session n 3, February 4th oral (10 min) / individual / English / weighting : 20% Intermediate evaluation / continuous assessment 3 : Ongoing oral / individual / English / weighting : 10% details : Attendance, reading and participation Final assessment : exam week written / individual / English / weighting : 30% details : Final assignment - up to 4 pages To submit in paper to the scolarité before the 28th of March Grounds for expulsion from classes Such behaviors as... arriving late, leaving early or unannounced leaving of the classroom during class time disruptive eating or drinking in class using smartphones and laptops for non class-related purposes reading non class-related documents chatting on non class-related issues showing disrespect towards lecturers

5 ... may lead to expulsion from classes.