HRT 430 Lecture Schedule: Exploring Wines and Vines
Grading Variables
Points
Value (%)
3 Exams*
300
72
Week Date
Lecture Topic
Exams & Assnts
Michigan Winery Tour**
75
18
1
30-Aug Introduction, Michigan Wine Social
Service Team
10
Responsibility, Alcohol Consumption and 40
Michigan
Laws
(DPS
alcohol
education),
Brief
of
Total
415
100
Fall 2012 PSSB 1200; Thursdays 5:30-8:20
Global History of Wine, Sensory.
2
6-Sep Wine and Food Pairing more on wine tasting,
Wine and Health, Tourism, Wine Industry, Wine
Handling/Storage
Attndance Bonus Points***
Extra Credit*/**
7 or 10
5. Food and Wine Pairing
6. Laws and Legal
Nomenclature^^
52
General Wine Production Steps; General
* 3Four13-Sep
exams
administered in the term, lowest score
Process for making still and sparkling wines;
Crush,final
Press, grade.
Fermentation, Racking,
omitted toHarvest,
calculate
Filtering, Storage/Aging, Bottling and Sealing
**4 Extra
credit added to point total for reportExam
as 1 Lec 1-3
20-Sep Grape Production; Global Grape Regions,
Climate,
Terroir,
Grape
Varieties,
Vineyard
described below.
Production Systems and Practices
*** Bonus Points; 4 pts per lecture, 13 lectures for
5
27-Sep Old
World Wines:
Appelations,
attendance
recorded
byFRANCE;
wine score
sheets
Terms/Labels, Burgundy, Bordeaux, Rhone &
Alsace
6
7
8
9
10
11
12
11. Italy
18-Oct Old World: SPAIN AND PORTUGAL;
Exam 2 Lec 4-7
Appelations, Terms/Labels, Regions and process
description for making fortified wines, Sherry and
Port
25-Oct New World Wines: North America, USA Regions
and Lable Laws California; Northern & Central
Coast
MSU DPS Officers
Dr. Carl Borchgrevink, Assoc Prof,
HB & Lee Lutes, Winemaker &
Gen Mgr, Black Star Farms,
Suttons Bay, MI
Rick Wyble, Great Lakes Wine and
Spirits and Erik Liedholm, Wine
Dir. John Howie Restaurants,
Seattle
Paul Mann, Imperial Dist.
Dr. Paolo Sabbatini, Asst
Professor, Viticulture, Dept of
Horticulture
12. Spain and Portugal
16. California
8-Nov New World Wines: Michigan, NY and Midwest
Fall Semester 2012
Instructor:
Ron
Perry
Office:
PSSB 338
13. North America & USA
16. California
1-Nov New World Wines: Sierra Foot Hills, Central
Valley and South Coast California
HRT 430 –
Exploring Wines
and Vines 8_28_12
8. Viticulture
9. France
10. Germany
11-Oct Old World Wines: ITALY; Terms/Labels,
Northern, Central and Southern
Guest Lecturers and Speakers
7. Wine Making
9. France
4-Oct Old World Wines:FRANCE; Champagne, How
sparkling wine is made & GERMANY.
15-Nov New World: Pacific Northwest
Wines and Beverages
Book Reading
1. History of Wine^,
2. Alcohol Responsibility
3. Alcohol and Health
4. Sensory
14.1-6 Michigan
14.7-9 NY
Midwest USA
Dr. Paolo Sabbatini & Paul
Jenkins, Enology Extn Specialist,
MSU
Exam 3 Lec 8-11
Office
Hours: Mondays
10-noon
Phone:
517355-5191 Ext. 1433
Email:
perryr@msu
.edu
Teaching
Assistants: Adele
Wunsch
(wunschad@msu.ed
u), Zach Emling
(emlingza@msu.ed
u) and Brad
Baughman
(baughm30@msu.e
du)
17. WA and OR
No class 22-Nov Thanksgiving Holiday
13
14
15
29-Nov New World Wines: South America - Chile,
Argentina & South Africa
19. South Africa
18. Chile and Argentina
6-Dec New World Wines: Australia & New Zealand
13-Dec Final Exam
15. Aus & NZ
Exam 4 Lec 12-14 Electronic Exam; access
window of 72 hours TBA
* Students enrolled must be 21 years of age, born on or before Aug. 30, 1991
^ HRT 430 Students; stop at Restaurant Sales for Global Beverage section (applies to HB411)
CLASS
SCHEDULE
3 credits,
Lectures:
Thursday
5:30-8:20 pm
Building/Ro
om : PSSB 1200.
^^ HRT 430 Students not responsible for sections marked as "Detailed Information" (applies to HB411)
COURSE
DESCRIPTION
This course is the
study of wine, its history, production methods, climactic, social and cultural impacts, and economic
impact of wine industry as part of modern agriculture. Sensory evaluations of wines are conducted in
relationship with food pairings.
# HRT 430 Exams administered via Ebook, in specified allotted time, access over 52 hour period. Usually Tues 8 am - Thurs noon week following
previous lecture.
PREREQUISITES: No courses, but students must be 21 years of age as of the first lecture. Students will
be required to show state/federal government pictured identification to the instructor or his teaching
assistants at the first class and upon request at any time during the term to prove age.
TEXTBOOKS AND COURSE PARAPHENALIA
1.
Required reference: “Wines and Other Hospitality Beverages” by Borchgrevink and
Perry [EBook by Great River Technologies (purchase directly through GRT On-line
http://webcom7.grtxle.com/hospbev or MSU Book Store)].

Exams will be administered On-line through GRT / EBook.
2.
Wine Glasses: Students will be required to bring their own wine glass(es) to class.
Glasses must be made of plastic or Polycarbonate material. To avoid breakage and cleanup,
do not bring containers made of glass into the classroom. At least two glasses will be
necessary. Wine glasses should hold a minimum 8 ozs with a bowl wider than the rim. I
recommend purchase of the Govina (plastic) “stemless” wine glasses that are easy to carry
without fear of breakage (available at the MSU Bookstore).
COURSE OBJECTIVES
1. All students enrolled in this course will obtain an overview of the scientific principles and practices behind
grape and wine production, and practical experience in sensory evaluation of wines.
2. Understand how basic chemistry and biology apply to viticulture and wine making.
3. Gain exposure to general grape cultivation and wine production techniques practiced in different traditional
and non-traditional regions of the world.
4. Students will develop an ability to recognize different classes, types and origins of wine.
5. Students will gain an understanding of wine consumption, pairing with food and social responsibility.
GRADING
Grades will be dependent on exams, Michigan Winery Tour Report, participation in Wine and Food Service
team and attendance.
1. Exams
Students will be examined for their knowledge on the subjects covered in class and in assigned reading
(mostly the textbook). Exams will be administered via the Textbook online with a limit in a limited time
frame. The lowest scored exam of four will be omitted in determining final grade.
2. Michigan Winery Tour
Students will be required to make arrangements to tour a commercial Michigan winery within the term
(selected from a list provided by the instructor). Tours of wineries in other states are encouraged but DO
NOT count for the winery tour credit.
3. Wine and Food Service Team Participation
Each student will be assigned to a team once during the semester whose duties are to assist in the
preparation and serving wine and food and clean-up for classmates.
4. Wine Score Sheets
Each student will be given score sheets which should be completed for each lecture pertaining to wines
sampled in lectures. Score sheets will be distributed at the beginning of each lecture and returned at the
following class period (used to record confirmation of attendance). Students will be given bonus points
for attendance as noted in Grading Table below.
Scoring and Grading:
Grading Variables
3 Exams*
Michigan Winery Tour**
Service Team
Total
Points
Attndance Bonus Points***
Extra Credit*/**
7 or 10
300
75
40
415
Value (%)
72
18
10
100
52
* Four exams administered in the term, lowest score
omitted to calculate final grade.
** Extra credit added to point total for report as
described below.
*** Bonus Points; 4 pts per lecture, 13 lectures for
attendance recorded by wine score sheets
** Extra credit available (see below) for students who select their winery tour of a winery in one of the
Four Michigan wine (AVAs) appellations (http://www.michiganwines.com/page.php?page_id=179)
which include;
o
Lake Michigan Shore (7)
o
Fennville (7)
o
Old Mission Peninsula (10)
o
Leelanau Peninsula (10).
Fall 2012 Class Schedule is attached below. Note that changes may occur during the term.
HRT 430 Lecture Schedule: Exploring Wines and Vines
Fall 2012 PSSB 1200; Thursdays 5:30-8:20
Week Date
Lecture Topic
1
30-Aug Introduction, Michigan Wine Social
Responsibility, Alcohol Consumption and
Michigan Laws (DPS alcohol education), Brief of
Global History of Wine, Sensory.
2
6-Sep Wine and Food Pairing more on wine tasting,
Wine and Health, Tourism, Wine Industry, Wine
Handling/Storage
3
4
5
6
7
8
9
10
11
12
Exams & Assnts
5. Food and Wine Pairing
6. Laws and Legal
Nomenclature^^
13-Sep General Wine Production Steps; General
Process for making still and sparkling wines;
Harvest, Crush, Press, Fermentation, Racking,
Filtering, Storage/Aging, Bottling and Sealing
20-Sep Grape Production; Global Grape Regions,
Climate, Terroir, Grape Varieties, Vineyard
Production Systems and Practices
Guest Lecturers and Speakers
MSU DPS Officers
Dr. Carl Borchgrevink, Assoc Prof,
HB & Lee Lutes, Winemaker &
Gen Mgr, Black Star Farms,
Suttons Bay, MI
7. Wine Making
Exam 1 Lec 1-3
8. Viticulture
27-Sep Old World Wines: FRANCE; Appelations,
Terms/Labels, Burgundy, Bordeaux, Rhone &
Alsace
9. France
4-Oct Old World Wines:FRANCE; Champagne, How
sparkling wine is made & GERMANY.
9. France
10. Germany
11-Oct Old World Wines: ITALY; Terms/Labels,
Northern, Central and Southern
11. Italy
18-Oct Old World: SPAIN AND PORTUGAL;
Exam 2 Lec 4-7
Appelations, Terms/Labels, Regions and process
description for making fortified wines, Sherry and
Port
25-Oct New World Wines: North America, USA Regions
and Lable Laws California; Northern & Central
Coast
Rick Wyble, Great Lakes Wine and
Spirits and Erik Liedholm, Wine
Dir. John Howie Restaurants,
Seattle
Paul Mann, Imperial Dist.
Dr. Paolo Sabbatini, Asst
Professor, Viticulture, Dept of
Horticulture
12. Spain and Portugal
13. North America & USA
16. California
1-Nov New World Wines: Sierra Foot Hills, Central
Valley and South Coast California
16. California
8-Nov New World Wines: Michigan, NY and Midwest
15-Nov New World: Pacific Northwest
Wines and Beverages
Book Reading
1. History of Wine^,
2. Alcohol Responsibility
3. Alcohol and Health
4. Sensory
14.1-6 Michigan
14.7-9 NY
Midwest USA
Dr. Paolo Sabbatini & Paul
Jenkins, Enology Extn Specialist,
MSU
Exam 3 Lec 8-11
17. WA and OR
No class 22-Nov Thanksgiving Holiday
13
14
15
29-Nov New World Wines: South America - Chile,
Argentina & South Africa
19. South Africa
18. Chile and Argentina
6-Dec New World Wines: Australia & New Zealand
13-Dec Final Exam
15. Aus & NZ
Exam 4 Lec 12-14 Electronic Exam; access
window of 72 hours TBA
* Students enrolled must be 21 years of age, born on or before Aug. 30, 1991
^ HRT 430 Students; stop at Restaurant Sales for Global Beverage section (applies to HB411)
^^ HRT 430 Students not responsible for sections marked as "Detailed Information" (applies to HB411)
# HRT 430 Exams administered via Ebook, in specified allotted time, access over 52 hour period. Usually Tues 8 am - Thurs noon week following
previous lecture.