VIT-100 Introduction to Wines and Vines
This course is designed to introduce students to the world of growing grapes, winemaking and wine appreciation. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include cultural history and geography, plant taxonomy and anatomy, wine producing regions, viticultural cycles, general winemaking operations and important factors influencing wine styles. There is a wine tasting portion of the class where students will learn to distinguish wines and how to read a wine label. This class will focus on the New York state wine industry.
Course Learning Outcomes
- Identify differences between species and varieties of grapevines as they relate to structure, resistance to common pests, and/or fruit characteristics
- Implement tasting strategies to characterize a wine using the senses of sight, smell and taste
- Record and report industry and field experiences through journal entries.
- Create a basic research paper specific to a chosen cool climate wine region.
- Match major sources of off flavors in wines with their origin and common symptoms.