HADM 4300: Introduction to Wines
Fall, Spring. 2 credits. S/U grades only (no audit).
All students are exempt from 21-year-old age requirement under Section 65 of New York State law. It is recommended that students do not wait to enroll in this class during their final spring term as space is limited, but rather the fall of their junior or senior year. Preregistered students who do not attend the first class and who fail to notify the course administrator in 255 Statler Hall of their absence before the first class are automatically dropped from instructor's records.
Cheryl Stanley (css14) – Fall 2017
Cheryl Stanley (css14) – Fall 2018
Cheryl Stanley (css14) – Spring 2018
Cheryl Stanley (css14) – Spring 2019
Students will be introduced to the major wine-producing regions of the world. The course focuses on understanding the terms on a wine label, evaluation techniques, identifying aromas and flavors and connecting flavors to the growing and productions factors that influence them. Food and wine pairing, wine etiquette and responsible consumption are also topics. This forms the basis for what a consumer needs to know to confidently navigate a wine list and to make sound purchase decisions in retail wine shops or online.Exploring each wine region exposes the students to a vast amount of information: history, language, culture, production and agricultural traditions, trade patterns, food and social customs, etc. This rich brocade of information is part of what fascinates us when we study the subject of wine.