INTRODUCTION TO WINES - H ADM 4300

Spring 2014

Instructor: Instructor:
Professor Stephen A. Mutkoski, Ph.D. Cheryl S. Stanley, MS, CWS
Banfi Vintners Professor of Lecturer
Wine Education and Management Advanced Certificate, WSET
sam29@cornell.edu Certified Sommelier, CMS
234C Statler Hall
css14@cornell.edu

Teaching Support Specialist: Administrative Assistant:
Beth Wilcox 274 Statler Hall
274 Statler Hall 255-3699
254-2509
blw5@cornell.edu

PLEASE NOTE: Administrative matters are handled by the Administrative Assistant located in STL 274.
Seating, attendance, and Blackboard questions are handled by Beth Wilcox.

Class # 13199 Wed. 2:55-4:55 PM SR AUD

REQUIRED TEXTBOOKS:

Wine For Dummies, 5
th
Edition, McCarthy, Ed and Ewing-Mulligan, Mary, Wiley Publishing Inc., 2012.

Introduction to Wines (HAdm 4300) is intended for the upper-class student interested in the fundamental
knowledge of wine history, production techniques, flavor characteristics, and wines proper place in society.
The course will provide an overview of the major wine producing regions of the world.

The participant will gain an understanding of how food is complemented by wine and how wines should be
purchased, stored and served for maximum enjoyment and value. Responsible beverage service and
consumption is emphasized.

At the end of the course the following knowledge, skills and attitudes should have been learned:

KNOWLEDGE:
- Grapes used in major winegrowing regions.
- Factors that influence the growing of grapes.
- Understanding of the winemaking process.
- History and geography of winegrowing regions.
- Techniques of tasting and evaluation of flavor components.
- Development of a wine appreciation vocabulary.
- Understanding wine laws and regulations.
- Understanding of the price/value relationship of quality wine.
- Understanding of wine and food pairing principles.

SKILLS:
- Identification of the components of wine.
- Selection of beverages to accompany food.
- Development of a wine collection.
- Ability to navigate through a wine list.
- Ability to decode the terminology on wine labels.
HADM 4300 Syllabus Page 2

ATTITUDES:

- Accepting individual responsibility as a consumer of beverages containing alcohol and as a host when
serving beverages.
- Confidence in choosing and serving wines, leading to greater appreciation and enjoyment.


COURSE POLICIES AND PROCEDURES

EVALUATION OF PRODUCT SAMPLES:

Beverage consumption is not required to evaluate products. We encourage you to spit! Please use
the containers provided for this purpose. Take only the prescribed amount of each sample. Do not
give your portion to another student and do not accept an additional portion from another student.
PRODUCT SHARING OR EXCESSIVE PORTIONS WILL NOT BE TOLERATED AND
WILL RESULT IN YOUR TASTING PRIVELIGES BEING REVOKED AND/OR YOU
BEING ASKED TO LEAVE THE CLASS. Your understanding and cooperation is appreciated.
Anyone exhibiting signs which indicate they are not fit to evaluate samples will be denied service.

The techniques of tasting and portion control will be discussed during the first few classes.

WINE GLASS KIT:

Each registered student will be given a glass kit for use during the term. You must bring this kit to
class each week for the tasting session. PAPER CUPS ARE NOT ACCEPTABLE! IF YOU DO
NOT BRING YOUR KIT TO CLASS, YOU WILL NOT BE ABLE TO SAMPLE
PRODUCTS. The cost for this kit is covered in the lab fee which is automatically added to each
registered student's bursar account. SHOULD YOU DROP THE COURSE AFTER THE KITS
ARE DISTRIBUTED, YOUR BURSAR ACCOUNT WILL STILL BE CHARGED.

We suggest you put your name on the wine kit immediately. Should you lose the kit or break a glass,
replacements are on sale at the Cornell Campus Store.

BLACKBOARD:

All HA4300 students MUST access Blackboard to obtain important course information. Seating
assignments, grades, access to lecture videos, as well as all class handouts, additional readings
and announcements can only be obtained through the Blackboard site for the class. Note: Your
grades are only accessible with your Blackboard account.
Please direct any questions in regards to the Blackboard site to Beth Wilcox, Teaching Support
Specialist, at blw5@cornell.edu.

GRADING PROCEDURES:

Satisfactory completion of the course consists of scoring at least a total of 210 out of 300 points.
The course is graded on S/U basis only. The basis is: One prelim and a final exam = 300 points
(150 pts. each).

NOTE: If you have difficulty with multiple choice exams you should consider dropping
this class. THERE ARE NO PAPERS OR ASSIGNMENTS GIVEN DURING OR AFTER
THE TERM TO CHANGE THIS GRADING CRITERION.
HADM 4300 Syllabus Page 3

CORNELL CODE OF ACADEMIC INTEGRITY:

All students enrolled in this course are responsible for abiding by the guidelines outlined in the
Universitys Code of Academic Integrity. (You can find the full Code at
http://cuinfo.cornell.edu/Academic/AIC.html) The following passages, which you will find in the Codes
introductory paragraphs, broadly describe your key responsibilities:

Absolute integrity is expected of every Cornell student in all academic undertakings. Integrity . .
. [is] grounded on the concept of honesty with respect to the intellectual efforts of oneself and
others. Academic integrity is expected not only in formal coursework situations but in all
university relationships and interactions connected to the educational process, including the use of
university resources. . . . A Cornell students submission of work for academic credit indicates
that the work is the students own. All outside assistance should be acknowledged . . . In
addition, Cornell students have a right to expect academic integrity from each of their peers.

PRELIM:

There will be one prelim during the semester as listed on the schedule. Prelim content will be taken
from lectures, handouts and text. Part or all of the prelim will be multiple choice, short answer, and
true or false. A computerized answer sheet will be used requiring you to bring #2 pencils with good
erasers to the examinations. The University schedules our prelims and we have no control over the
dates they select for us. Note: If you are not able to be here for the prelim or the final exam in May,
you should drop the course by the 2
nd
week of class.

The final prelim will be during Finals Week. Please see the FAQs in the Blackboard site for
additional information on exams. Since the Professor has no control over the date the University
assigns for a final exam, STUDENTS ENROLLED IN HAdm 4300 MUST PLAN TO
BE HERE ON THE EXAM DATE (TBA) . No exams are given before that date.

Please bring your Cornell ID to exams.

MAKE-UPS:

Please note that the HAdm 4300 exams are scheduled a year in advance by the University to prevent
conflicts. Faculty who create a conflict by scheduling an exam that is not listed on the exam schedule
in the Spring 2014 Course and Time Roster are required by the University to offer a makeup exam.

Due to the size of the class, WE CANNOT GIVE INDIVIDUAL MAKE-UP EXAMS.
STUDENTS MUST TAKE EXAMS ONLY DURING THE SCHEDULED TIMES AND DATES.

If you have an official University excuse for not taking an exam on the scheduled date please bring it
in writing to SR 274 one week in advance of the scheduled exam. Please notify the office if you are
ill and will miss the prelim. The make-up exam for Prelim 1 will be given on Tuesday evening
March 25
th
. THIS IS THE ONLY TIME TO MAKE-UP PRELIM 1. You must obtain
permission from the Administrative Assistant to be eligible to take the makeup.

Please do not e-mail the Professor regarding exam conflicts. You must see the Administrative
Assistant in SR 274 for concerns regarding exams or exam conflicts. Do not speak with teaching
assistants concerning exam schedules, as they do not have the authority to make changes. The
ADMINISTRATIVE ASSISTANT IS THE ONLY PERSON AUTHORIZED TO DEAL WITH
EXAM ISSUES.
HADM 4300 Syllabus Page 4


If you need special accommodations because of a documented disability or if you need assistance
during a building evacuation, please make an appointment with Ms. Deasy as soon as possible.

Exam dates and room numbers have been noted on the syllabus.

HANDOUTS:

Tasting sheets and or relevant course booklets will be provided during the semester without charge.
Only one copy will be given to each student. HANDOUTS will be provided on the Blackboard
website for HAdm 4300 ONLY. If you are absent and relevant course booklets are given out, you
may obtain your copy from a Teaching Assistant the following week in the auditorium foyer after
class.

GUEST SPEAKERS:

The guest speakers are outstanding authorities in their particular areas of expertise. The guest
speakers represent the total industry, and not only their line of products. The School of Hotel
Administration does not endorse or favor any company or line of products (we drink everything!).

TELEPHONE CALLS (Office # 255-3699):

Please limit phone calls to emergency situations. General course information covered in class or posted
on the Blackboard site should not be requested by phone. Please see the FAQ section of the
Blackboard site for additional information. NO GRADES WILL BE GIVEN OVER THE PHONE.

NOISE:

Please be courteous to your classmates and respect their right to concentrate on the
information presented in class.

Your courtesy is expected during class. Conversation with classmates, reading of papers, cell phone
use including text messaging, etc., will not be permitted in the class. Special attention should be
taken during the tasting session of the class to insure a minimum of noise. In a group this size even
whispering can be disruptive. If noise and talking persists, the tasting session will be discontinued
that day. We need your cooperation and assistance. IF STUDENTS ARE BEING NOISY IN
YOUR SECTION, ASK THEM TO PLEASE BE QUIET. If this doesn't work, signal to a
teaching assistant or Teaching Support Specialists. STUDENTS WHO CONTINUE TO BE
DISRUPTIVE WILL BE ASKED TO LEAVE AND WILL LOSE THEIR TASTING
PRIVILEGES.

CELL PHONES, COMPUTERS, AND OTHER ELECTRONIC DEVICES DISTRACT AND
ANNOY OTHERS.

ALL ELECTRONICS MUST BE TURNED OFF BEFORE CLASS BEGINS AND PUT
AWAY UNTIL CLASS IS COMPLETED. If you are observed with a cell phone, computer, or an
electronic device out during class you will not be allowed to participate with the class in the tasting of
the wines. If multiple instances occur, additional individual penalties will be assessed. This could
result in your receiving a grade of unsatisfactory for the course.

HADM 4300 Syllabus Page 5

SMELL: YOU MAY THINK YOU SMELL NICE BUT!

Your nose and olfactory system are delicate instruments which you will put to good use in this class.
In order to provide an environment that allows you to concentrate and develop your skills for
evaluating wine aromas, we ask that everyone refrain from using perfumes, colognes and after shaves
on Wines day!

ATTENDANCE:

Each student is assigned a seat after the first class. You are expected to occupy this seat during the
semester. DO NOT CHANGE SEATS WITH ANOTHER STUDENT AT ANY TIME OR YOU
WILL BE CONSIDERED ABSENT. Having someone else attend class in your place is a violation
of the Academic Integrity Code. This WILL result in a failing grade for the course and possibly
further disciplinary action by the Academic Integrity Review Board.

ATTENDANCE FOR THE ENTIRETY OF EVERY CLASS IS EXPECTED. Attendance
WILL be taken during class. THREE OR MORE ABSENCES WILL RESULT IN A U FOR
THE COURSE. Please realize you choose the two times you miss. If you are ill, have a job
interview, or a religious observance, use these two absences. The only EXCUSED absence is one
that is extended in length, and requires us to be notified by your college. Day-to-day activities do not
qualify as excused absences. PLEASE NOTE we cannot recreate wine tastings that are missed
because of absences.

The logistics of conducting a class of this size require students take their seats by the beginning of
class time (2:55 p.m.). Since entering the class late inconveniences many students in the surrounding
area and disrupts the flow of the class, WE WILL CLOSE THE DOORS AT 2:55 PM. Late
arriving students will be marked late if they arrive before 3:05 p.m. Students arriving after 3:05 p.m.
will also be marked late and will not be permitted to sample the wines. All late students will be
directed to a designated seating area. Two late arrivals equal one absence.

Leaving class before the end of class time (4:55 p.m.) is even more disruptive to your classmates than
arriving late. STUDENTS WHO LEAVE CLASS EARLY WILL BE GIVEN A HALF
ABSENCE.

All lectures are digitally available for viewing on the HAdm 4300 Blackboard site under Lecture
Videos. If you miss that weeks class or would like to review the lecture again, we strongly suggest
that you take advantage of this service.

OFFICE HOURS:
Questions, comments, good wine stories to tell, rare vintages to be evaluated--please schedule an
appointment by contacting the Administrative Assistant in SR 274 or e-mail Professor Mutkoski or
Cheryl Stanley.

DROP DEADLINE:
Because of the demand for this course and the necessity to manage enrollment, the administration of
this School has set a DROP DATE FOR HAdm 4300 of FRIDAY, January 31. If you wish to
drop this course after attending the first and/or second class, you must drop by January 31!

You may drop on-line or have your drop form signed by 3:00 p.m. in SR 274 on that date.

After January 31, School policy will not permit us to drop you from the class. If you choose not to
attend after the drop deadline, you will receive a final grade of U.
HADM 4300 Syllabus Page 6

THE SCHOOL OF HOTEL ADMINISTRATION DOES NOT PERMIT AUDITING.

VISITORS ARE NOT PERMITTED IN CLASS, HOWEVER PARENTS ARE ALWAYS
WELCOME.

If your parents are visiting and would like to sit in on a class, please e-mail Beth Wilcox (blw5) in
advance to make arrangements.

CLASS SCHEDULE AND REQUIRED READINGS:
Abbr.

McCarthy E. and Ewing-Mulligan, M., Wine For Dummies, 5th Edition, WFD
Wiley Publishing Inc., 2012 paperback.

Handouts HO

WK DATE TOPIC
1 Jan. 22 I NTRODUCTI ON TO THE WORLD OF WI NE
Faculty

Readings: WFD, pp. 1-20, and pp 75-118
HO

2 Jan. 29 WI NE FUNDAMENTALS: Wine Components: Whats in the stuff anyway?
How we evaluate wine
Calibrating your own sense of smell and taste
Wine tasting Wine judging Wine rating
Faculty

Readings: WFD, pp. 21-48, and pp. 347-354
HO

Additional Reading:
Optimizing a Personal Wine Cellar
Download the report from the following link.
http://www.hotelschool.cornell.edu/research/chr/pubs/reports/abstract-14724.html

3 Feb. 5 WI NES OF CALIFORNI A AND NEW YORK
Faculty

Readings: WFD, pp. 237-257, 265-267 and pp. 49-72
HO

4 Feb. 12 I NTRODUCTI ON TO FRANCE AOC
Wines of Alsace & Loire and more
Faculty

Readings: WFD, pp.129-132, and pp. 161-166
HO


HADM 4300 Syllabus Page 7

5 Feb. 19 WI NES OF BORDEAUX
Mr. LUCIEN GUILLEMET, Owner and Director
Chteau Boyd-Cantenac, Margaux

Readings: WFD, pp. 130-144, and pp. 309-312
HO
Additional Reading:
An Analysis of Bordeaux Wine Ratings, 1970-2005: Implications for the
Existing Classification of the Mdoc and Graves.
Download the report from the following link:
http://www.hotelschool.cornell.edu/research/chr/pubs/reports/abstract-14865.html

6 Feb. 26 WI NES OF GERMANY & AUSTRI A
Faculty

Readings: WFD, pp. 202-210
HO

7 Mar. 5 WI NES OF I TALY
Faculty

Readings: WFD, pp. 169-190, and pp. 373-387
Assigned readings on Black Board

8 Mar. 12 WI NE I N SOCI ETY
Health benefits of moderate consumption and avoiding the risks associated
with too much of a good thing!
Dr. Tim Marchell, Dir. of Mental Health Initiatives, Univ. Health Services
and Sergeant Tostanoski, Cornell Police

Readings: HO

Mar. 13 PRELI M 1 (Thursday Evening) Topics 1-7
Statler Auditorium

Scheduled Prelim Times (switching of times is not permitted):
You are scheduled by your assigned seat. Please check the Blackboard for your assigned time.
A make-up exam may be scheduled only if your scheduled prelim time conflicts with another exam.
To schedule a make-up, you must see the Administrative Assistant, Statler Hall 274 at least 1 week in
advance.

9 Mar. 19 WI NES OF SPAI N
Mr. Steve Olson, AKA Wine Geek and Beverage Consultant

Readings: WFD, pp. 191-199, and pp. 293-300
HO

Mar. 25 MAKE UP EXAM - Prelim 1 (Tuesday Evening), 7:30 p.m. STL 398


HADM 4300 Syllabus Page 8


10 Mar. 26 WI NES OF THE SOUTHERN HEMISPHERE AND A VI SI T TO
PORTUGAL
Wines of South America Argentina, Chile, Portugal and Fortified Wines
Faculty

Readings: WFD, pp. 226-234, pp. 199-201, and pp. 300-309
HO

Apr. 2 Spring Break

11 Apr. 9 WI NES OF THE SOUTHERN HEMISPHERE
New Zealand, Australia and South Africa
Faculty

Readings: WFD, pp. 217-226, 234-236, and pp. 119-125
HO

12 Apr. 16 WI NES OF WASHI NGTON STATE AND OREGON
Mr. Greg Harrington, Master Sommelier
Owner/winemaker Gramercy Cellars, Walla Walla Washington

Readings: WFD, pp. 258-266 and pp. 355-371
HO

13 Apr. 23 WI NES OF BURGUNDY AND THE RHONE
Faculty

Readings: WFD, pp. 144-161, and pp. 101-118
HO

14 Apr. 30 CHAMPAGNE & SPARKLI NG WI NE
Faculty

Readings: WFD, pp. 271-292
HO

15 May 7 Topic to be announced.

May FI NAL EXAM TBA
- Topics 8-14


Note: The final exam is scheduled by the University Registrar. The exam date will be
announced after Feb. 5
th
. The exam period begins Mon. May 12
th
and ends Tues. May 20
th
.

NO EARLY EXAMS WILL BE GIVEN. If your schedule does not permit you to remain in
Ithaca through the final exam period, you should drop this course immediately.