Students will gain the knowledge and confidence to discuss various wines' primary characteristics and the factors that shape their style. Using a structured approach to tasting will reveal the key components and attributes of dry, sweet, sparkling, and fortified wines and how viticulture and vinification impact both components and styles. Special attention will be given to developing a reasoned approach to pairing food and wine, identifying key principles, and applying those to create successful combinations. Students will also learn about beer, sake, and cider as well as basic label terminology, how those terms were created, and how to apply those for success in the restaurant environment.
Take Hospitality, Service, and Restaurant Management (HOSP-350/A/B/C).