hmgt4997 good­lad dagorn F16

active 6 months, 1 weeks 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 6 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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