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FST 412 Wine Appreciation


3 credits
132 Lyman Hall
Day & Time

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

Welcome to Wine Appreciation


Pre/Co Requisites: This is an introductory course and has no pre/co requisites except 21
years of age as of the first day of class; NO EXCEPTIONS.
Catalog Description: Wine types, varieties, terminology, labeling and regulation,
sensory evaluation of wines, wine lists and matching wine and food. Must be 21 years of
age. Students can only receive credit for FST 412 or FST 422.
Course Description:This course is designed to increase your awareness about wines and
the foods that complement them. During the last few years there has been an increase in
the consumption of spirits through flavored spirits, beer, and wine with the largest growth
showing in the wine segment. The wine industry has not only seen a growth in
consumption but through producers, vineyards, packaging systems, styles and blends, and
more.
This course provides the fundamental skills and technical introduction to wine tasting and
food and wine pairing. Students will learn to analyze the components of wines, the
importance and influences attributed to territory, and finally how to distinguish as well as
create excellent food and wine pairings.
Learning Objectives: The purpose of this course is to increase your knowledge and
understanding of wines and food complements. Upon completion of this course, engaged
students will be able to:
Understand the concepts of pairing wine and how the addition of food either
enhances or detracts from the total experience, and why this is so.
Recognize the foundation tastes of sweet, sour, salt, and bitter in food and the
qualities of dryness, acidity, and effervescence in wine.
Differentiate between wines that are complementary to a selected food, and wines

that are not, and why.


Identify texture characteristics of both wine and food and the interaction between
them.
Evaluate a wine by knowledge of the areas terroir.
Understand wine laws of different countries.
Understand what vintage dating means to a wine and its quality.
Define the basic wine types and explain how wines are made and what gives a
wine its color.
Interpret a wine label and determine if the wine is dry or sweet.
Explain the effects of alcohol on the body.

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.

IF YOU ARE ON ANY MEDICATION OF ANY TYPE, PLEASE CONSULT


YOUR PHYSICIAN BEFORE CONSUMING ANY WINES.
If you do not like the wine and/or do not wish to consume it, DO NOT GIVE YOUR
UNCONSUMED WINE TO YOUR FRIEND, NEIGHBOR OR OTHER
STUDENT, discard it in the appropriate container.
Food Consumption: Since many of you will be consuming wine, you are all encouraged
to eat an afternoon meal. It is not recommended that you consume these wines on an
empty stomach. If you have not eaten prior to class, you increase the chances for lightheadedness, drowsiness or stomach discomfort. Please do not disregard this request.
Wines are typically acidic in nature and these symptoms do occur.

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
@

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.

Academic Accommodations for Students with Disabilities


If you believe that you need accommodations for a disability, please contact the Office of
Disability Services (ODS), http://disabilityservices.syr.edu, located in Room 309 of 804
University Avenue, or call (315) 443-4498 for an appointment to discuss your needs and
the process for requesting accommodations. ODS is responsible for coordinating
disability-related accommodations and will issue students with documented disabilities
Accommodation Authorization Letters, as appropriate. Since accommodations may
require early planning and generally are not provided retroactively, please contact ODS
as soon as possible.
Academic Integrity Statement
Syracuse University sets high standards for academic integrity. Those standards are
supported and enforced by students, including those who serve as academic integrity
hearing panel members and hearing officers. The presumptive sanction for a first offense
is course failure, accompanied by the transcript notation Violation of the Academic
Integrity Policy. The standard sanction for a first offense by graduate students is
suspension or expulsion. Students should review the Office of Academic Integrity online
resource Twenty Questions and Answers About the Syracuse University Academic
Integrity Policy and confer with instructors about course-specific citation methods,
permitted collaboration (if any), and rules for examinations. The Policy also governs the
veracity of signatures on attendance sheets and other verification of participation in class
activities. Additional guidance for students can be found in the Office of Academic
Integrity resource: What does academic integrity mean?
Related Links:
The Academic Integrity Policy: http://academicintegrity.syr.edu/academic-integritypolicy/
Twenty Questions and Answers about the Academic Integrity
Policy: http://academicintegrity.syr.edu/faculty-resources/
What does academic integrity mean?: http://academicintegrity.syr.edu/what-doesacademic-integrity-mean/

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

Course Introduction, Review


Syllabus and Course Policies,
Wine Basics Evaluation, tasting,
@

EOW = The Essentials of Wine


EOW Chapter 1 - Intro to Wine
EOW Chapter 2 Wine Tasting

Week

Class Activities

Reading Assignment

glassware

Week 2
1/25
Week 2
1/26 & 28

Course Introduction, Review


Syllabus and Course Policies,
Wine Basics Evaluation, tasting,
glassware

EOW Chapter 1 - Intro to Wine


EOW Chapter 2 Wine Tasting
EOW Chapter 3 Viticulture & enology

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

Explore detailed wine-pairing


strategies suitable for each
grape varietal and other
significant white and red
varietals

EOW Chapter 4 Peformance Factors of


Grape Varietals

Wines: New Zealand


Food: Gruyere, Skittles, Bacon
wrapped Scallops
Week 4
2/8, 9 &
11

The process of effectively pairing


wine with food. Learn to
minimize poor matches.

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.

EOW Chapter 5 Foundations to wine and


food pairing

EOW Chapter 6 Advanced wine & food


pairing

Wines: Washington & Oregon


Food: Goat cheese, Apple Sauce,
Mushrooms
Week 6
Major wine producing regions of the
2/22, 23 &
US & Canada
25
Wines: New York State
Food: NYS Cheddar, Candy Corn,

EOW Chapter 7 Wines of the New World

Week

Class Activities

Reading Assignment

Beef Tenderloin
Week 7
2/29, 3/1
&3

Most significant new world wine


producing countries

EOW Chapter 8 - Other New World Wines

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.

EOW Chapter 9 Wines of the Old World

EOW Chapter 10 Other Old World Wine


Countries

Wines: Germany
Food: Brie, Milk Chocolate,
Cornbread w/hot peppers
Week 12
4/4, 5 & 7

Emphasis on the production process


and different styles
Wines: Italy
Food: Fontina, Kit Kats,
Meatball / Marinara sauce

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
@

EOW Chapter 11 Bubbles: Sparkling


Wine

Week

Class Activities

Week 14
4/18,19 &
21

Discovering fortified wines with and


emphasis on Madeira, Sherry, and
Port

Week 15
4/25, 26

Reading Assignment

Wines: Porto & Sherries


Food: Dark Chocolate, Brownies,
Gorgonzola, Smoked Almonds
Famous dessert wines of the world,
with an emphasis on the production
process available.

EOW Chapter 12 BOLD: Fortified Wine

EOW Chapter 13 NECTAR: Dessert


Wines

Wines: Sauternes, ice wine, etc.


Food: Stilton, Shortbread Cookies,
Apple Slices
Week 16
4/28
5/2 & 3

Exam 2

Supplemental Readings and Web Sources:


Wine country.com. (2013). Retrieved from http://www.winecountry.com/regions/ (This
is a large site. The first page shows the growing regions in California. Click on the
region names and you will get a WEB page about each region/appellation. Please look
over the different regions and appellations)
Food and wine pairing. (2013). Retrieved from http://www.foodandwinepairing.org/
Isle, R. (2009, October). 15 rules for great wine and food pairings Wine&Food, Retrieved
from http://www.foodandwine.com/articles/15-rules-for-great-wine-and-food-pairings
Germanwine.de. (2013). Retrieved from
http://www.germanwine.de/english/winebasicsgermany/h-k/winelabelsgermany/
(Review How to read a label. Under Site Map read the topics under categories Wine
Regions, Wine Labels, Wine Quality)
Wine-searcher. (2013). Retrieved from http://www.wine-searcher.com/regions-australia
(Read intro page and Wine Styles and Wine Regions)
Isle, R. (2006, November). An expert's pairing advice. Wine&Food, Retrieved from
http://www.foodandwine.com/articles/an-experts-pairing-advice
ItalianMade. (2013). Retrieved from http://italianmade.com/laws-labels.html

(Read Primer and Laws and Labels)


Bordeaux. (2013). Retrieved from http://www.bordeaux.com/us
(Look over the site concentrating on Define, Refine, and Journey)
Comite champagne. (2013). Retrieved from http://www.champagne.fr/
(Enter site and select English language version/upper right corner, unless you read
French)
Sherry.org. (2013). Retrieved from http://www.sherry.org/en/ (Review History,
Vineyards, and Wines)
Wines of Portugal. (2013). Retrieved from http://www.winesofportugal.info/pagina.php?
codNode=18007
(Read Porto and Madeira wines)