San José State University
Department of Hospitality Management
HSPM 148, Wine Appreciation, Section 1&2, Spring 2016
Instructor:
Office Location:
Telephone:
Email:
Office Hours:
Class Days/Time:
Classroom:
Prerequisites:
Course Fees:
Required Textbook:
Dave Eriksen, Certified Sommelier
MacQuarrie Hall 407 (Mailbox in HSPM Office)
408-924-3000 (Dept. Office)
david.eriksen@sjsu.edu
By appointment only
HSPM 148-01 – Tuesdays, 6-8:45pm
HSPM 148-02 – Tuesdays, 3-5:45pm
MacQuarrie Hall 520
Upper division standing – Must be at least 21 years of age
Students must supply their own glassware for tasting activities.
Additional cost may be incurred for special opportunities; not to
exceed $75 for the semester.
About Wine, Henderson and Rex. Cengage Learning. 2nd Edition.
Course Description
Wine Appreciation introduces the student to the significance of wine in the dining experience. The class
will include a study of the winemaking process, wine grape varieties, wine regions of the world, and inclass evaluation of wine.
Course Format
This course is designed around lecture, in-class discussion, and independent reading. All necessary
information and assignments will be discussed in class. The instructor will post power point slides and
relevant course related materials on Canvas to aid in the comprehension of topics discussed in class. All
materials posted on Canvas are to be considered supplemental and will not act as a replacement for
attending class.
Classroom Protocol
It is expected that each student attend every class session. It is also understood that “life happens” and if
a student is not able to make a session, it is the students responsibility to communicate with a fellow
class member to turn in any assignments for you on time, and to get pertinent information provided in
class. Assignments will not be accepted on-line or through email. Additionally any written assignments
may be turned in to the instructors mailbox in the main office prior to the beginning of scheduled class
time.
Glasses - each student will be responsible for bringing their own wine glasses to class. You are required
to bring a minimum of 4 wine glasses to each class (with the exception of specifically excluded
sessions). See “Other Equipment/Material Requirements” for specification of acceptable glasses. All
glasses must be clean, and polished before each session begins.
Tasting - The tasting portion of the class is meant to be a serious and educational experience, but also
interesting enough to help you understand the role that wine can play in your business and personal
lives. Tastings will be conducted in most class sessions. Each student will be provided a spit cup at
each class. You are required to use them. This is a tasting class, not a drinking class. If you are thinking
you are going to drink lots of alcohol, please do not enroll. You will consume a small amount of alcohol
during evaluation and during food and wine pairings. To do well in this course it will be necessary to go
Wine Appreciation, HSPM 148, Fall 2015
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beyond just smelling the beverages to be evaluated. Part of learning about the beverages tasted is the
ability to remember the characteristics of those beverages to identify them in the future.
Students may not share wines or encourage re-pours. Any Student who demonstrates the appearance of
being intoxicated will be removed from the course.
Environmental Affect – Wine tasting is heavily reliant on the sense of smell. Please be courteous to
your fellow students and refrain from:
 Wearing cologne/perfume or heavily scented deodorants/lotions
 Smoking before or during class time
 Coming to class with any strong body odor
Respect Others Observations – Wine tasting is very subjective, and others might perceive something
very different from what you are. This is normal, and everyone is encouraged to share their experiences,
and negative feedback/judgments of others experiences will not be tolerated.
Other Equipment / Material Requirements:
Journal – Each student is required to bring a “bound journal” to class (three ring binders or other loose
papers do not qualify). This will be your Tasting Log. Should be a minimum of 75 pages, and does not
need to be much larger than 100. Pocket size journals are NOT recommended.
Glasses – Each student will be required to purchase a set of 4 tasting glasses. The glasses must meet the
following requirements:
o Clear/colorless glass or crystal
o Minimum of 8oz capacity
o Stemless glasses are NOT permissible.
o Thinner the better
o All 4 of the same glass is preferred
o Recommended: Riedel “Wine Riesling/Zinfandel” or similar pictured here:
Course Learning Outcomes (CLO)
The class will cover the history, geography, economics, health and legal issues of wine. Discussion of
wine and food pairing and wine and food in the business setting are incorporated. Creating a restaurant
wine list, purchasing, proper storage and inventory of wine will also be covered. The class may also
include an introduction into the making of beer and distilled spirits.
Upon successful completion of this course, students will be able to:
1. Outline the growing cycle of grape vines
2. Describe common vineyard management techniques and their effects on wine flavors
3. Outline the basic steps of the winemaking process
4. Describe effects of common production methods resulting in different flavors and styles
5. List the most commonly found grape varietals, and describe the difference in flavor profile
6. Outline and describe the 5 tastes of the Physiology of Taste.
7. Detail the common grapes and styles of wines from the major wine regions of the world
8. Outline the major steps to properly open and serve a bottle of wine
9. Apply knowledge in recommending what wine to be paired with common food items
10. Recommend wine and food pairings
11. List common wine styles of classic wines from classic regions
12. Distinguish between the structures, aromas, and flavor of varietals while blind tasting
13. Understand the technique of identifying grape varieties in blind tasting
14. Outline the difference between wine laws in the major wine regions of the world
15. Describe and apply different methods and techniques used in wine service
Wine Appreciation, HSPM 148, Fall 2015
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16. Outline the importance of a well-managed wine program for a restaurant
17. Outline the importance of wine knowledge as it pertains to the guest experience
Other Recommended Readings
Saveur
Wine Spectator
The Wine Advocate
Wine Enthusiast
Decanter
Gourmet
Bon Appetite
Food and Wine
Sommelier Journal
Wine & Spirits Magazine
San Francisco Chronicle
Wall Street Journal
Sante
Tasting Panel
Library Liaison:
Christina Mune
Dr. Martin Luther King, Jr. Library
San Jose State University
Phone: 408-808-2046
Email: Christina.Mune@sjsu.edu, Website: http://library.sjsu.edu/
Helpful electronic resource: http://libguides.sjsu.edu/hospitality.
Course Requirements and Assignments
Class participation, preparation and assistance:
Due to the size of the class and complexity of serving beverages and food during class,
assistance will be required from students. Tasks will include handling glassware, pouring
beverages, preparing and serving food, cleanup, and assisting the instructor and guest lecturers as
needed. Your active assistance will be a part of your grade. Part of learning more about alcohol
beverages is learning how to verbally describe and discuss what you taste. Your active
participation in this process along with participating in the discussion of other issues will be a
part of your grade. To receive maximum benefit of this class you need to participate in the
tastings, evaluations and discussions.
Tasting Log:
All students will keep a log of all wines tasted (in or out of class) throughout the semester. The
log should include a description of the wine tasted consisting of sight, smell and taste evaluations.
It is encouraged to include price, suggested food pairings and a personal evaluation/rating of
each wine. This is intended to be the beginning of a lifetime experience of enjoying and learning
more about wine. This will be required to be turned in periodically for evaluation, and then
returned immediately for use.
Article Presentations:
Students will be responsible for giving a 5 minute presentation on a current wine-related article.
The article MUST come from one of the Recommended Readings or other approved reputable
source; a random wine blog will not suffice. If you are in question, please ask during class time,
or email with enough advance notice knowing that the professor only checks emails on Mondays.
Presentations will be graded on selection of appropriate article, professional appearance, clear
understanding of the subject, ability to relay pertinent information to audience, relevancy to
current discussions in class, expression of additional research on the subject, and “wow factor”.
Wine Appreciation, HSPM 148, Fall 2015
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Wine and Food Project:
Each student will create a fictitious menu consisting of five courses of food, and five
appropriately paired wines. The menu should be printed and presented as if it were given to
guests at a wine-dinner event or fine dining restaurant. Attached to the menu should be a
separate piece of paper describing the inspiration for the menu and its items, as well as a
description of each wine and why it pairs with the chosen dish. Grading will be based on the
formatting and visual presentation of the menu, “flow” of the food and wines chosen, as well as
the explanation given for why each wine was chosen.
Quizzes & Examinations:
Examinations will be a combination of multiple-choice, true/false and matching. Exam
questions come from the texts, handouts, lectures, guest speakers and videotapes. Almost all test
questions will come from material covered during class time. Any material, from guest lecturers,
field trips, text or class may be included in the exams. Students will be required to bring
appropriate Scantron forms to class on a daily basis for quizzes. Quizzes will be based on
previous weeks Learning Objectives AND Exercises & Review Questions at the end of each
assigned chapter pertaining to the lecture topic.
NOTE that University policy F69-24 at http://www.sjsu.edu/senate/docs/F69-24.pdf states that
“Students should attend all meetings of their classes, not only because they are responsible for material
discussed therein, but because active participation is frequently essential to insure maximum benefit for
all members of the class. Attendance per se shall not be used as a criterion for grading.”
Course Grading
Positive Participation
Quizzes
Wine Log
Article Presentation
Wine Pairing Project
Midterm
Blind Tasting
Final
Total
A+ = 100-97%
A = 96-93%
B+ = 89-87%
B = 86-83%
C+ = 79-77%
C = 76-73%
D+ = 69-67%
D = 66-63%
F = 59-0% Unsatisfactory



10%
20%
10%
5%
10%
15%
5%
25%
100%
A minus = 92-90%
B minus = 82-80%
C minus = 72-70%
D minus = 62-60%
10% grade reduction for late assignments
ALL assignments must be printed, and turned in at beginning of designated class period. Under no
circumstance will an assignment be considered for grading if it is emailed.
Extra Credit Options will be given throughout the semester in class, and posted on Canvas. Extra
Credit will only be available to students that have turned in all current assignments.
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Class Date
Topics
Read Before Class
2/1
Class Introduction - History of Wine
Pg 1-19
2/8
Viticulture & Viniculture
Quality of Wine
Pg 22-38
Pg 54-85
**2/9
Last day to drop course without entry on permanent record
2/15
Physiology of Taste & Smell - How to Taste Wine
How to Read a Wine Label - White Wine Varieties
**2/16
Last day to add courses & register late
2/22
Collecting & Cellaring, Tasting Parties, Tasting Room Etiquette
Red Wine Varietals
Pg 38-49
2/29
Food & Wine Pairing – Assignment Given
Pg 123-140
3/7
Restaurant Wine Service - Service Variables
Curating a Wine List
Pg 585-614
3/14
Wine Culture, Wine Jobs, Wine & Health, Mid Term Review
3/21
MID-TERM EXAM – No Glasses
**3/28-4/1
SPRING RECESS – Campus Closed
4/4
USA & California Wines
Pg 359-449
4/11
France: Part 1 - Bordeaux & Burgundy
Pg 151-194
4/18
France: Part 2 - Rhone, Alsace, Loire & Champagne
Pg 194-224
4/25
Italy
Germany & The Rest of Europe
Pg 227-270
Pg 305-353
5/2
Spain & Portugal
Fortified Wines
Pg 273-303
5/9
Southern Hemisphere
Pg 453-534
5/16
Semester in Review - No Tasting - No Glasses Needed
FOOD & WINE PAIRING ASSIGNMENT DUE
5/23
FINAL EXAM – One Glass Needed, Blind Tasting
Wine Appreciation, HSPM 148, Fall 2015
Pg 88-116
Pg 38-49
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“The Fine Print”
University Policies
General Expectations, Rights and Responsibilities of the Student
As members of the academic community, students accept both the rights and responsibilities incumbent upon all
members of the institution. Students are encouraged to familiarize themselves with SJSU’s policies and
practices pertaining to the procedures to follow if and when questions or concerns about a class arises. See
University Policy S90–5 at http://www.sjsu.edu/senate/docs/S90-5.pdf. More detailed information on a variety
of related topics is available in the SJSU catalog, at http://info.sjsu.edu/web-dbgen/narr/catalog/rec12234.12506.html. In general, it is recommended that students begin by seeking clarification or discussing
concerns with their instructor. If such conversation is not possible, or if it does not serve to address the issue, it
is recommended that the student contact the Department Chair as a next step.
Dropping and Adding
Students are responsible for understanding the policies and procedures about add/drop, grade forgiveness, etc.
Refer to the current semester’s Catalog Policies section at http://info.sjsu.edu/static/catalog/policies.html.
Add/drop deadlines can be found on the current academic year calendars document on the Academic Calendars
webpage at http://www.sjsu.edu/provost/services/academic_calendars/. The Late Drop Policy is available at
http://www.sjsu.edu/aars/policies/latedrops/policy/. Students should be aware of the current deadlines and
penalties for dropping classes.
Information about the latest changes and news is available at the Advising Hub at http://www.sjsu.edu/advising/.
Consent for Recording of Class and Public Sharing of Instructor Material
University Policy S12-7, http://www.sjsu.edu/senate/docs/S12-7.pdf, requires students to obtain instructor’s
permission to record the course and the following items to be included in the syllabus:


“Common courtesy and professional behavior dictate that you notify someone when you are recording
him/her. You must obtain the instructor’s permission to make audio or video recordings in this class.
Such permission allows the recordings to be used for your private, study purposes only. The recordings
are the intellectual property of the instructor; you have not been given any rights to reproduce or
distribute the material.”
o It is suggested that the greensheet include the instructor’s process for granting permission,
whether in writing or orally and whether for the whole semester or on a class by class basis.
o In classes where active participation of students or guests may be on the recording, permission of
those students or guests should be obtained as well.
“Course material developed by the instructor is the intellectual property of the instructor and cannot be
shared publicly without his/her approval. You may not publicly share or upload instructor generated
material for this course such as exam questions, lecture notes, or homework solutions without instructor
consent.”
Academic integrity
Your commitment, as a student, to learning is evidenced by your enrollment at San Jose State University. The
University Academic Integrity Policy S07-2 at http://www.sjsu.edu/senate/docs/S07-2.pdf requires you to be
honest in all your academic course work. Faculty members are required to report all infractions to the office of
Student Conduct and Ethical Development. The Student Conduct and Ethical Development website is available
at http://www.sjsu.edu/studentconduct/.
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Campus Policy in Compliance with the American Disabilities Act
If you need course adaptations or accommodations because of a disability, or if you need to make special
arrangements in case the building must be evacuated, please make an appointment with me as soon as possible,
or see me during office hours. Presidential Directive 97-03 at
http://www.sjsu.edu/president/docs/directives/PD_1997-03.pdf requires that students with disabilities
requesting accommodations must register with the Accessible Education Center (AEC) at
http://www.sjsu.edu/aec to establish a record of their disability.
Accommodation to Students' Religious Holidays
San José State University shall provide accommodation on any graded class work or activities for students
wishing to observe religious holidays when such observances require students to be absent from class. It is the
responsibility of the student to inform the instructor, in writing, about such holidays before the add deadline at
the start of each semester. If such holidays occur before the add deadline, the student must notify the instructor,
in writing, at least three days before the date that he/she will be absent. It is the responsibility of the instructor to
make every reasonable effort to honor the student request without penalty, and of the student to make up the
work missed. See University Policy S14-7 at http://www.sjsu.edu/senate/docs/S14-7.pdf.
Student Technology Resources
Computer labs for student use are available in the Academic Success Center at http://www.sjsu.edu/at/asc/
located on the 1st floor of Clark Hall and in the Associated Students Lab on the 2nd floor of the Student Union.
Additional computer labs may be available in your department/college. Computers are also available in the
Martin Luther King Library. A wide variety of audio-visual equipment is available for student checkout from
Media Services located in IRC 112. These items include DV and HD digital camcorders; digital still cameras;
video, slide and overhead projectors; DVD, CD, and audiotape players; sound systems, wireless microphones,
projection screens and monitors.
SJSU Peer Connections
Peer Connections, a campus-wide resource for mentoring and tutoring, strives to inspire students to develop
their potential as independent learners while they learn to successfully navigate through their university
experience. You are encouraged to take advantage of their services which include course-content based tutoring,
enhanced study and time management skills, more effective critical thinking strategies, decision making and
problem-solving abilities, and campus resource referrals.
In addition to offering small group, individual, and drop-in tutoring for a number of undergraduate courses,
consultation with mentors is available on a drop-in or by appointment basis. Workshops are offered on a wide
variety of topics including preparing for the Writing Skills Test (WST), improving your learning and memory,
alleviating procrastination, surviving your first semester at SJSU, and other related topics. A computer lab and
study space are also available for student use in Room 600 of Student Services Center (SSC).
Peer Connections is located in three locations: SSC, Room 600 (10th Street Garage on the corner of 10th and
San Fernando Street), at the 1st floor entrance of Clark Hall, and in the Living Learning Center (LLC) in
Campus Village Housing Building B. Visit Peer Connections website at http://peerconnections.sjsu.edu for
more information.
SJSU Writing Center
The SJSU Writing Center is located in Clark Hall, Suite 126. All Writing Specialists have gone through a
rigorous hiring process, and they are well trained to assist all students at all levels within all disciplines to
become better writers. In addition to one-on-one tutoring services, the Writing Center also offers workshops
every semester on a variety of writing topics. To make an appointment or to refer to the numerous online
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resources offered through the Writing Center, visit the Writing Center website at
http://www.sjsu.edu/writingcenter. For additional resources and updated information, follow the Writing Center
on Twitter and become a fan of the SJSU Writing Center on Facebook. (Note: You need to have a QR Reader to
scan this code.)
SJSU Counseling Services
The SJSU Counseling Services is located on the corner of 7th Street and San Fernando Street, in Room 201,
Administration Building. Professional psychologists, social workers, and counselors are available to provide
consultations on issues of student mental health, campus climate or psychological and academic issues on an
individual, couple, or group basis. To schedule an appointment or learn more information, visit Counseling
Services website at http://www.sjsu.edu/counseling.
“Students are strongly encouraged to take courses to satisfy GE Areas R, S, and V from departments other than
their major department. Passage of the Writing Skills Test (WST) or ENGL/LLD 100A with a C or better (C- not
accepted), and completion of Core General Education are prerequisite to all SJSU Studies courses. Completion
of, or co-registration in, 100W is strongly recommended. A minimum aggregate GPA of 2.0 in GE Areas R, S,
& V shall be required of all students.” See University Policy S14-5 at http://www.sjsu.edu/senate/docs/S145.pdf.
Note that “All students have the right, within a reasonable time, to know their academic scores, to review their
grade-dependent work, and to be provided with explanations for the determination of their course grades.” See
University Policy F13-1 at http://www.sjsu.edu/senate/docs/F13-1.pdf for more details.
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