WINE AND CULTURE I: THE WINES OF ITALY Sect. 302 NUH 170 F Summer JUNE

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1 WINE AND CULTURE I: THE WINES OF ITALY Sect. 302 NUH 170 F Summer JUNE Monday to Thursday 4,15 / 7:00 pm Credit hours 3 Contact hours 45 Extra fees: approx. Euro 133 (details at point 10) Teacher availability: I m available to see students individually after class NOTE ON SECTION Students are required to regularly attend the section of this course that they are enrolled in. Switching sections during the course is not allowed. 1) DESCRIPTION In the context of the history and culture of Italy, wine is not only a much-loved drink but forms an essential part of a rich civilization dating back to Etruscan and Roman times. From the study of wine we learn about the practices of earlier cultures, about their values and our own. Wine civilization also provides us with a unique perspective on Italy today. This course investigates the civilization of Italian wine, placing it in the context of the extraordinary history, philosophy, culture and lifestyle of this region. The course will focus on the distinct traditions and economic, geographic and climatic aspects of each area of Italian wine production. In addition to the cultural dimension, we will taste different wines during class, according to the different topics and areas. Each wine will be studied in terms of its characteristics, history and traditions, and in relationship with the particular foods that should accompany it. Comparisons between wines will help the students to better appreciate and understand their differences. The course deals with the different wines on northern, central and southern Italy and will focus on the distinct historical, traditional, economical, geographic and climatic aspects of each region. Tuscany will be better detailed. Various materials will provide relevant information on tasting techniques, and on many different wines as well as on their history and culture. We'll taste 3/4 different wines per class, according to the different topics (normally one/two white wines, two reds and at the end a dessert wine often). Each wine will be studied in terms of its characteristics and in relationship with particular food that it should accompany. How to match wine and food will be a frequent reference during the course. How to taste wine? In reference with this point fundamentals of wine making and wine tasting will be given during lesson 1, 2, 3 together with the essential glossary in order to have a complete organoleptic analysis: Visual, olfactory and gustative. Specific pieces of information will help the students to understand "How to read an Italian label" and the different steps of the Italian wine classification. Through focused material will be presented the major grape varieties and their historical roots. We'll visit some of the most famous wine places" in Florence and palaces of the most ancient Florentine families still wine producers. The panoramic view about Italian wines will be reached for sure. 2) OBJECTIVE / GOALS / OUTCOMES By the end of the course the students should be able to : 1 correctly taste different wines doing conclusions 2 know most important Italian wines 3 know different categories of quality in Italian wine panorama. 4 know factors of quality that make the difference in wine processing. They should be able to demonstrate how to analyze and score, tasted and tested wines. You'll develop the ability to distinguish, through the means of a precise evaluation, certain subtle or not so subtle differences in order to choose the best wine for the occasion or refuse the bottle. Thanks to a structured approach towards Italian wines, you'll be aware of the various sociological, cultural, historical events that influence the wine civilization. In the same time photocopies of specialized magazines will be given in order to have an up to date knowledge.

2 3) PREREQUISITES The course will be held in the English language (although some technical words, which will be explained, will be in Italian). Students must consider that this is just a "tasting" course, where the wine is utilized in very small amounts. But students should also be aware that it is still an alcoholic beverage of various species and degrees. 4) METHOD Each class consists in a presentation of the most important wines of each relevant Italian Region (tasting of three to four different local wines during the class ), in order to analyze their visual, olfactory and gustative components. Various lectures will present the Wine world and its geographical wine areas. Visits are planned to a wine estate and various relevant places in Florence regarding Wine business. 5) ASSESSMENT Each student must complete a questionnaire after 2 weeks and a final exam on the last day of the course, consisting both in a written essential questionnaire about what has been said, seen and tasted during the course. In addition, 2 blind wines will be tasted and described during both the questionnaire and the final exam. Regular study on the received photocopies and on the textbook is mandatory. Taking notes during class is highly recommended. Should issues of academic dishonesty arise (plagiarism and so on), the teacher will refer to the LdM written rules of conduct on such matters. 6) EXAMS The final exam consists in a written organoleptic analysis of one blind wine, two basic questions and a written summary focusing on some Italian regions specially vocated for wines. The Final exam will be held on the last day of class and can't be placed in different day or time. 7 EVALUATION & GRADING SYSTEM 25% Class participation 25% Mid term test 25% Final exam (written) 25% Final exam (tasting and oral presentation) A = , A- = 92-90, B+ =89-87, B = 86-83, B- = 82-80, C+ = 79-77, C = 76-73, C- = 72-70, D = 69-60, F = ) ATTENDANCE AND BEHAVIOR Mandatory attendance is a primary requirement for a responsible learning experience at LDM. Please consider that: It is responsibility of the student to catch up on any missed work. If the students misses 20% of the scheduled class hours during this course ( i.e. at the third absence ), the final grade will be lowered by one full letter grade. If more than 20% of the scheduled class hours is missed ( forth absence ), the final grade will be F and NO credits will be given for this course. If a class occasionally creates conflict with another class, the student is required to inform in advance both instructors. The instructors will than share a written excuse for the class going to be missed. Students are not allowed to bring guests to class. Any leftovers cannot be taken out/home. Students are not allowed to serve themselves. The use of laptops, blackberry systems, cell phones is banned in class. Academic dishonesty : should issues of Academic dishonesty arise ( plagiarism and so on ), the teacher will refer to the LDM written policy on such matters. 9) READINGS & SOURCES Students will need to purchase the mandatory text book :

3 J.Bastianich-D.Lynch Vino Italiano - The regional wines of Italy " London Potter available only at FELTRINELLI INTERNATIONAL Via Cavour 12 Below, a list of useful books (including the mandatory one) available for reading at the LdM library: 1. Johnson Hugh "Tuscany and its wines" London M. Beazley 2000 cook Koplan, Smith, Weiss, M.A. "Exploring Wine" The culinary inst. of America NY, J. Wiley 1996 cook Schuster M. "Essential Wine Tasting" London M. Beazley Bode, Charles. "Wines of Italy" cook 8 5. Johnson Hugh "Hugh Johnson's story of wine" 6. Johnson Hugh "A century of wine" 7. Robinson J. "The Oxford companion to wine" 8. Vaona, M., "Grandi vini italiani" 9. Michele Shah, Wines of italy, London: Mitchell Beazley, 1998 cook Anderson Burton, The wine atlas of italy, London: Mitchell Beazley, Vino Italiano, The regional wines of Italy, J.Bastianick and D.Lynch, C.P. NY cook Essential winetasting, M. Schuster, M. Beazley 13. Guida alle strade del vino- wine tour guide to tuscany Noèdizioni cook 43 Additional handouts may be distributed in class. Internet links: The following Internet addresses represent a useful instrument to research and further investigate all arguments and Wines we will analyze in the course. (always search for the English version) About wine: ) ADDITIONAL COSTS Euro 100 are required by each student as a Lab Fee. It includes the wines and some visits to enotecas, Vineyard s trip and tasting and pack pages that can substitute the text book. 11) VISITS AND TRIPS We will visit relevant places for Wines and Food in Florence together with Antinori Palace and its courtyard. We will also visit a Wine Estate in Chianti Region ( Tuesday the 9 th of June, meeting at 3,15.pm ret. at 7:00pm). 12) MATERIALS Always have your text book and notebook with you during lesson.

4 13) CLASS SCHEDULE WEEK 1 1. Monday May 25 : Introduction to the course + Piemonte and Liguria Introduction to the course during the first part of the class. Technique of wine tasting (appreciation, description and evaluation) visual analysis Presentation of the Piemonte region and its finest traditional red wines of Italy (Barolo, Barbaresco, Barbera, Dolcetto, Gattinara, etc.). Interesting white wines of high quality from the same region together with the famous spumanti, refreshing sparkling wine that is fun to drink Panoramic introduction to the most famous wines of Piemonte 2. Tuesday May 26 : Piemonte and Lombardia Technique of wine tasting (appreciation, description and evaluation) olfactory analysis. Deeper study of Piemonte region plus Lombardy region not any more just the industrialized region of Milan but going back to the ancient best tradition of spumanti, classic method and great red wines from Valtellina and Franciacorta areas. 3.- Wednesday May 27 : Triveneto ( Trentino Alto Adige, Friuli, Veneto ) Technique of wine tasting (appreciation, description and evaluation) gustative analysis During this class and the next one the North-Eastern regions of Italy will be analyzed. Great emphasis will be given to the most advance technology of this area together with the most ancient international style of their wines. Peculiar local aspects will be treated 4 Thursday May 28 Veneto, Emilia- Romagna Veneto region is the real focus of this class - 16% of the national production during the price to quality fantastic ratio - every day wines and great champions. In reference to Emilia-Romagna we'll stress the "sparkling" tradition (Lambrusco) and the best recent progress. WEEK Monday June 1 - Tuscany and Marche The course deals on Italian wines and regions but Tuscany will be better examined than any other region. Chianti will be detailed together with the other great reds like Brunello from Montalcino, Vino Nobile from Montepulciano. The most famous white wine from the Marche: Verdicchio. Tuesday June 2 NATIONAL HOLIDAY - NO CLASS (Founding of The Republic) 6- Wednesday June 3 - Wines of Tuscany Visit to Palazzo Antinori and its courtyard with explanation of most important Antinori wine resorts around the world. We will also visit one of the best Florentine Wine shops in order to have a better understanding of Tuscan wines assortments, value for money prices, ecc..the Supertuscans,the changing in tradition, the challenge od development, other grapes, alternative methods, minor areas. in class-room.

5 7- Thursday June 4 - Tuscany. We'll speak about and taste other wines from this region, red and white: Vernaccia from San Gimignano, Morellino di Scansano, Carmignano and Vin Santo, the famous Tuscan wine for dessert. WEEK Monday June 8: Mid-Term Test Questionnaire and Wine Tasting. Wines from Maremma A panoramic view on the South Western regions of Tuscany in class-room. 9 Tuesday June 9 - Field trip to a Chianti Wine Maker ( mainly during class time ). We will have the chance to visit a national world wide rewarded little wine estate in Chianti dei Colli Fiorentini Area. We will see the vineyards, the ancient cellar ( 15 th century ) and we will taste diffrent wines. Pairing wines with cheese and salami will be final touch. Meeting at School at 3,15pm Return at 7,00pm 10 - Wednesday June 10 - Tuscany The "Supertuscans", the changing of tradition, the "Challenge" of development, other grapes, other methods, other areas. 11- Thursday June 11- Tuscany and Umbria During this class we will have a summary about Central Italy, the Etruscan's land - comparisons will be given about members of the same tradition. WEEK Monday June 15 - Southern Italy (Lazio and Campania) The Lazio and Campania regions have both the great role to be the heirs of the ancient Greek and Roman wine civilization. Up and down level for quality wines. Anyway we'll taste the best waiting for a better standard and making our class more interesting through comparisons between dark and light aspects of Southern Italy. 13-Tuesday June 16 - Southern Italy (Puglia and Calabria) Puglia produces more wine, grapes and olive oil than any other Italian region in reference to quantity Veneto and Sicily are serious competitors. Still a little percentage, only around 2%, of their wines are D.O.C. Great ratio price to quality Wednesday June 17 - Southern Italy - Sicilia and Sardegna Absolutely great progress for both regions more recently and impressive for Sicily. We'll taste some of the famous wines of their so ancient tradition but we'll speak about the recent new wines and advanced technology. 15- Thursday June 19 - Final Exam Written Questionnaire must concern Tuscany and Southern regions plus the written organolectic analysis of one wine and two basic questions. ALTERNATIVE LESSON Should the instructor be indisposed or otherwise unable to attend, a substitute teacher (whenever available) will conduct the scheduled or a pre-prepared alternative lesson, at the regular class time. This could take the form of

6 the planned lesson or the following :