Wines and Beverages

This course is an in depth exploration and analysis of historical and current viticultural and vinicultural techniques used in the production of wine. The unique expressions of classic vitis vinifera varieties, the impact of terroir and the impact of farming and winemaking techniques are explored through lecture, guest speakers, winery visits and class discussion. Professional wine tasting and the cause and effect relationship between tasting components of wine and viticulture /viniculture techniques are examined through extensive in class tastings.

This course explores the histories, rise to prominence, and modern changes related to wines from the northern appellations of Europe. In-depth study of the wines of France, Germany, Austria, Switzerlad, and Hungary is the focus of the class, and accompanying analytical tastings of the major appellations enhance the understanding of these important foreign wines. In addition, the course examines the terroirs of the major regions, delves into traditional and contemporary production methods, and analyzes the recent wine labeling changes in the European Union member countries that produce wine.

This class explores in detail the history, terroir, grape varieties, and wine laws of the primary wine-growing countries in Southern and Eastern Europe through lecture, in-depth tastings, guest speakers, and class discussion. Critical issues, emerging regions, and pathways to global success for each country are discussed, as well as design, food compatibility, and wine selection considerations for beverage programs featuring Southern and Eastern European wines.

The Southern Hemisphere, Asia, and the Levant represent an exciting and dynamic segment of New World wines. Through in-depth tastings, lecture, guest speakers, and class discussion, this class explores the reasons for the significant success and tremendous potential of these wine regions. The course also covers emerging regions and varieties, pathways to future global success for each country, and design and wine selection considerations for wine programs featuring Southern Hemisphere wines.

This course examines the production methods and styles of beer, sake, cider, perry, tea, coffee, juice, mineral water, and other beverages through class lectures, discussion, guest speakers, field trips, and in-depth tastings. Each beverage is explored in detail regarding its historical, current, and future impact throughout the world. Proper preparation and service techniques for each beverage are demonstrated and discussed, along with the integration and promotional techniques for these beverages in professional beverage programs.

This course examines the wine business and wine operations that are paramount in understanding wine's place in the international marketplace. This syllabus focuses on the key elements of the global wine business environment: global wine market structures, production and consumption trends, sales models, global value chains, marketing and PR, and future trends and directions. The course presents the foundation for understanding key concepts of the global wine market and the current market climate. The focus then shifts to understanding the business issues in the United States and the nation's place in the global context. The course culminates with a discussion of future global wine issues.

This class is an analysis of historical and current distillation techniques and distilled spirits. Every category of distillates will be explored, through lecture, guest speakers, distillery visits, and class discussion. Professional spirit-tasting techniques and the relationship to distillation, barrel maturation, and flavoring techniques are also introduced and explored through extensive in-class tastings. Professional mixology techniques and methodologies are also introduced and explored through extensive in-class demonstrations.

This first of two online, practical, hands-on courses will provide learners with the strategies, skills, and tools they need to conduct effective academic research and produce quality written work. The courses will provide MPS in Wine Management learners with the opportunity to apply, demonstrate, integrate, and synthesize the competencies and learning outcomes obtained and developed throughout the Wine Management program and overall course of study. Through the successful completion of a series of structured research and development check-points, MPS learners will demonstrate that they possess the knowledge, skills, in Wine Management, in order to advance their professional position, and take their place in the world of wine.

This course will serve as the second part in a two-part capstone seminar, designed to provide MPS in Wine and Beverage Management learners with the opportunity to effective research, produce quality written work, and apply the research to a business focused project. The learners will apply, demonstrate, integrate, and synthesize competencies and learning outcomes obtained and developed from courses throughout the Wine and Beverage Management graduate program, in projects relevant to a specific topic of interest. As an example, learners might call on their knowledge of terroir, viniculture, or viticulture – or their insights about emerging trends within the global wine marketplace – or their understanding of specific laws that apply to wine and beverage distribution channels, applying their knowledge to a project that demonstrates their place as a professional within the industry.

These competencies will be applied to a series of scaffolded exercises that will help the learner complete the preparation of a specific project (on a topic identified in Part 1 of this course). This project may be in the form of a plan for an entrepreneurial venture, a project for a current or future employer, or a personal interest project, viewed through a business lens.