hmgt4997 goodlad dagorn F16

active 6 years, 12 months ago
hmgt4997 goodlad dagorn F16
This Course is OPEN.
Professor(s)
Prof. Karen Goodlad, Professor Dagorn
Department
Hospitality Management
Course Code
4997
Semester / Year
Fall 2016
Course Description

This course provides an in-depth evaluation of “New World” viticulture and vinification. Wine making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and evaluate wines. Supported by a grant from the Julia Child Foundation, student will make wine at Red Hook Winery.
Prerequisite: HMGT 2402

Acknowledgements

This course was created by: Prof. Karen Goodlad, Professor Dagorn

View the course(s) that this course is based on. This course has been cloned or re-cloned 5 times; view clone(s).

Recent Posts

Shelf Talker

Name: Velvety Red Style: Blend of Merlot, Cabernet Sauvignon and Cabernet Franc Tasting […] See MoreShelf Talker

Implement Solutions

When we began the process of determining which wine would be best suited for our dish and for use […] See MoreImplement Solutions

Evaluate Potential Solutions

Although we thought we had already decided our blend the week before, a conversation on the way to […] See MoreEvaluate Potential Solutions

Recent Comments

Comment on "team 4 journal Entry 2"

Yes, the wines you worked with are definitely cool climate. See MoreComment on "team 4 journal Entry 2"

Comment on "team 4 journal Entry 2"

Yes, the wines you worked with are definitely cool climate. See MoreComment on "team 4 journal Entry 2"

Comment on "Identify the problem Group #2."

Your initial wine selections were all fitting for the menu you chose yet diverse at the same time. See MoreComment on "Identify the problem Group #2."

Recent Discussions

Defining the Problem Group #2

Our Entrée will be the the Baked Fish Fillet with Tomatoes and Mushroom as the choice of entrée to pair with a white wine. Some of the characteristics of a wine that would pair well with this entrée would be, medium to full body with so […] See MoreDefining the Problem Group #2

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