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HCM345Agricultural Sciences2 Unitsintermediate

Wine & Food Pairing Principles

This course introduces the principles of wine and food pairing, focusing on the application of these principles in food and beverage service operations. Students will explore vinification, wine production regions, wine classification, and sensory evaluation. The course also covers wine tasting techniques, factors affecting taste, decanting, and the characteristics of spirits and liqueurs. It aims to equip students with the knowledge and skills necessary to excel as connoisseurs or sommeliers.

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156h

Study Time

13

Weeks

12h

Per Week

none

Math Level

Course Keywords

Wine pairingVinificationSensory evaluationSommelierLiqueurs

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level

Builds on foundational knowledge

65%

intermediate

📚

Math Level

No Math

🔬

Learning Type

Hands-on Practice

Course Topics

Key areas covered in this course

1

Vinification

2

Wine Producing Countries

3

Wine Classification

4

Wine Categories

5

Wine Components

6

Wine Tasting

7

Wine and Food Pairing

8

Sensory Evaluation

9

Wine Storage

10

Spirits

11

Liqueurs

Total Topics11 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Sommelier

Apply your skills in this growing field

Food and Beverage Manager

Apply your skills in this growing field

Restaurant Manager

Apply your skills in this growing field

Wine Consultant

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HospitalityFood and BeverageTourismRestaurant ManagementEvent Planning

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1:

6h

Unit 1: Vinification

2 study hours

•Read the introduction to vinification.
•Understand the transformation of grapes' natural sugars by yeast.
•Identify the major process in vinification: fermentation.

Unit 2: Major Wine Producing Countries

2 study hours

•Identify the new world and old world wine regions.
•Study the characteristics of new world wine.
•Differentiate between the worlds of wine.

Unit 3: Classification of Wines

2 study hours

•Explain the criteria used in classifying wines.
•Study the classification by appellation.
•Understand the regional wine classifications.

Week

2

Module 1:

4h

Unit 4: Categories of Wines

2 study hours

•Describe the different categories of wine.
•Study the red wines, white wines, sparkling wines, and still wines.
•Understand the organic wine and dessert and fortified wines.

Unit 5: Components of Wines

2 study hours

•List the components of wine.
•Explain the effect of these components on the drinkability and longevity of wine.
•Study the tannins, acidity, alcohol, sugar, and oak.

Week

3

Module 2:

4h

Unit 1: General Information Required on Wine

2 study hours

•State the various information that are required to be given on the wine list or wine label.
•Interpret the information given on the wine label.
•Study the alcoholic strength.

Unit 2: TheRole of Wine in the Society

2 study hours

•State the functions of wine.
•Discuss wine and health.
•List the health components in wine.

Week

4

Module 2:

4h

Unit 3: Tasting of Wine

2 study hours

•Explain the meaning and types of wine tasting.
•Describe the tasting stages and steps.
•List the characteristics assessed in of wine tasting.

Unit 4: Factors Affecting the Taste of Wine

2 study hours

•State the various factors that influence the taste of wine.
•Study the vine, vineyards and vinification.
•Understand the technology, oak, and time.

Week

5

Module 2:

2h

Unit 5: Decanting

2 study hours

•State the importance of decanting wines.
•Explain how wine is decanted.
•Understand the meaning of decanting.

Week

6

Module 3:

4h

Unit 1: Wine and Food Pairing

2 study hours

•State the guidelines for pairing wine with food.
•Study the characteristics of wine and their food considerations.
•Understand the tradition for matching wine and food.

Unit 2: Sensory Evaluation of Wine

2 study hours

•Explain sensory analysis of wine.
•State the sensory characteristics of wine.
•Itemise the challenges of sensory evaluation.

Week

7

Module 3:

4h

Unit 3: Storage of Wines

2 study hours

•State the factors that affect wines in storage.
•Enumerate the places to store wine.
•Discuss bottle orientation in wine storage and length of storage.

Unit 4: Spirits

2 study hours

•State the types of spirits.
•Explain how spirits are produced.
•Discuss the regulation of spirits.

Week

8

Module 3:

2h

Unit 5: Liqueurs

2 study hours

•Define liqueurs.
•Enumerate the types of liqueurs.
•Discuss liqueur production methods.

Week

9

Module 1:

3h

Module 1 Review

3 study hours

•Review Module 1: Vinification, Major Wine Producing Countries, Classification of Wines, Categories of Wines, and Components of Wines.
•Complete assignments for Module 1.

Week

10

Module 2:

3h

Module 2 Review

3 study hours

•Review Module 2: General Information Required on Wine, The Role of Wine in the Society, Tasting of Wine, Factors Affecting the Taste of Wine, and Decanting.
•Complete assignments for Module 2.

Week

11

Module 3:

3h

Module 3 Review

3 study hours

•Review Module 3: Wine and Food Pairing, Sensory Evaluation of Wine, Storage of Wines, Spirits, and Liqueurs.
•Complete assignments for Module 3.

Week

12

Course Wide

4h

TMA Preparation

4 study hours

•Work on Tutor Marked Assignments (TMAs).
•Focus on areas where you need more practice.

Week

13

Course Wide

4h

Final Revision

4 study hours

•Final revision and comprehensive course review.
•Address any remaining questions or unclear concepts.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed notes for each unit, focusing on key terms and concepts.

2

Practice wine tasting using different varieties to refine your sensory skills.

3

Develop food pairing scenarios to apply the principles learned in Unit 1 of Module 3.

4

Review the classification and categories of wines, paying attention to regional variations.

5

Understand the production methods for spirits and liqueurs, noting the key differences.

6

Use flashcards to memorize important wine regions, grape varieties, and flavor profiles.

7

Participate in online forums or study groups to discuss challenging topics and share insights.

8

Simulate exam conditions by answering past questions within a set time limit.

9

Focus on understanding the factors affecting wine taste and how to identify common wine faults.

10

Create concept maps linking Units 3-5 wine components and sensory evaluation concepts.

11

Practice decanting techniques and understand when decanting is necessary.

12

Review all TMAs and focus on areas where you received lower scores.

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