HORT1031

This course is an introduction to the principles of growing grapes (viticulture), making wine (enology), and an appreciation of the historical, geographical, and sensory diversity of wine. The course is taught in part with 20-50 minute online lectures; usually 2 or 3 of these are covered each week. The class also meets once a week for a combination lecture and wine tasting/sensory session. Guest lecturers will be involved to explore certain aspects of the course including grape vine biology, morphology, genetics and breeding, as well as sensory evaluation and wine components, and the subject of soils and so-call “terroir” or regional identity, including the relation between grape cultivar, soil, climate, and cultural practices. Prerequisite: Enrollees must be 21 yrs of age by date of 1st class meeting Enrollment Restrictions: Open enrollment to undergraduate students ONLY; graduate students, masters students, and others will need instructor permission.

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