WineoftheNewWorldF19

active 5 years, 2 months ago

Open

This Course is OPEN.

Professor(s)

Prof. Karen Goodlad

Department

Hospitality Management

Course Code

4959

Semester / Year

Fall 2019

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

View the course(s) that this course is based on. This course has been cloned or re-cloned 3 times; view clone(s).

Recent Discussions

Sommelier Speak Team #3 Sommelier Speak Team #3

Team #3: Janice G. & Craig R. Menu item: Broiled Salmon with Béarnaise Sauce, Pommes Natures and Sauteed Zucchini Description: Nice seared exterior Salmon, with a juicy and tender interior, to be served with a creamy, buttery […] See MoreSommelier Speak Team #3 Team #3: Janice G. & Craig R. Menu item: Broiled Salmon with Béarnaise Sauce, Pommes Natures and Sauteed Zucchini Description: Nice seared exterior Salmon, with a juicy and tender interior, to be served with a creamy, buttery […]

Sommelier Speak – Jocelyn Romero Team #5 Sommelier Speak – Jocelyn Romero Team #5

Menu of the day: Grilled Lamb “Steaks” Hache with Ratatouille Description: Juicy lamb steak cooked on the grill topped with tomato sauce. This delightful dish is accompanied with a delicious ratatouille. Selection of wines: C […] See MoreSommelier Speak – Jocelyn Romero Team #5 Menu of the day: Grilled Lamb “Steaks” Hache with Ratatouille Description: Juicy lamb steak cooked on the grill topped with tomato sauce. This delightful dish is accompanied with a delicious ratatouille. Selection of wines: C […]

Sommelier Speak Sommelier Speak

In Team 2: Georgecel Reynoso and Matthew Valencia Menu of the day: Basque Style Chicken and Creamy Polenta Description: Pan seared on a skillet pan, until chicken is golden brown on all sides. Separately saute pepper,onions, and […] See MoreSommelier Speak In Team 2: Georgecel Reynoso and Matthew Valencia Menu of the day: Basque Style Chicken and Creamy Polenta Description: Pan seared on a skillet pan, until chicken is golden brown on all sides. Separately saute pepper,onions, and […]