French vineyards, wine tasting and food and wine pairing (EM1S5M12) Program PGE Module / ECTS / Path / Specialisation Module :Grape and Wine Knowledge : 6 ECTS. International Wine management and tourism Discipline Other Year 2017 Semester Open for visitors A yes (3 ECTS) Available places 35 Coordinator Cyril TREUILLET Lecturers Instructor Population Email Cyril TREUILLET Population Course format Working language : Volume of contact hours : Workload to be expected by the student : English 24 h 72 h Course track Track : Attendance "Attendance" track : Attendance at lecture / tutorial classes and intermediate / final exams is mandatory. As evaluation of in-class work constitutes an essential element of grading, any absence will be penalized and is taken into account for grading purposes (see academic rules and regulations). "Autonomous" track : Attendance at intermediate / final exams is mandatory, but students are free to attend lecture / tutorial classes. For all Master programs and all other programs realized in the form of dual internships (apprentissage), attendence at lecture / tutorial classes and intermediate / final exams is entirely mandatory. Therefore, only the "Attendance" track can be selected.
Contribution of the course to the educational objectives of the programme How the course contributes to the programme : LEARNING GOAL 1 : Students will master state-of-the-art knowledge and tools in management fields in general, as well as in areas specific to the specialized field of management. Students will identify a business organization s operational and managerial challenges in a complex and evolving environment. Students will understand state-of-the-art management concepts and tools and use them appropriately. LEARNING GOAL 2 : Students will develop advanced-level managerial skills. Students will work collaboratively in a team. Students will communicate ideas effectively, both orally and in writing, in a business context. LEARNING GOAL 4: Students will study and work effectively in a multicultural and international environment. Students will demonstrate written and oral competency in two foreign languages. Students will analyze business organizations and problems in a multicultural and international environment Course description The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles, such as the life cycle growth of the grapevine, the unit operations involved in winemaking, and the theory and practice of sensory evaluation of wine. Through many approaches such as History, Geography, Geology, Gastronomy, Biology, Philosophy or Literature, students get a global and diversified wine Culture and the necessary backgrounds to promote it. France raised wine to an Art, a Science, an Excellence and the foundations of its way of living. Its wines and its knowledges in winemaking are worldwide recognized. This course starts with this French way of thinking and doing before taking other countries into account. Despite its traditional aspects, the wine industry is always changing, evolving, transforming. The wine production and consumption has expended since the last centuries on a global scale. The course has been created in order to give students tools and advises to become wine expert and get a justified place on this world of Wine. Educational organisation In-class Lectures Seminars Presentations As a group Case studies/texts Interaction Discussions / debates Assignments
Indiviudual projects (online assignments, video,) Specific projects / case studies Readings Learning outcomes Upon completion of this course, the student should be able to: : - Identify the effect of vintages, terroir, grapes, vinification on wines in terms of volume, prices or flavours. - Identify the product to vinify or sell according to special targets, markets and needs. - Describe French wines on the national and international market. - Indicate results of vintages, terroir and vinification in terms of volume, prices and flavours. - Describe wines by using different points of view (ripening, vinification, flavors, geology, yield, history etc ). - Interpret adapted wines to answer special requests and needs. Course outline Session 1 Introduction to wine, viticulture and oenology. French approach of wines. History and Geography of wines in France. Region/Grapes/Wines : the reasons why some choices and mouthfeels Assessment Readings and interactive session Analysis and comparison of different wine descriptions. Research and presentation of specific aspects of regions or appellations. Session 2 Study of French regions with wine productions : Bordeaux, Bourgogne & Beaujolais, Rhône Valley, Loire Valley, Languedoc Roussillon Readings and interactive session Analysis and comparison of different wine descriptions. Research and presentation of specific aspects of regions or appellations. Session 3 Study of French regions with wine productions : Provence, Champagne, Sud Ouest, Alsace, Jura Presentation of your country s / region s point of view about wine. Promotion of student s «favorite» wine. Session 4 Guided tour of Arthur Metz s Cellar in Marlenheim. Wine Tasting (French Wines) Guided tour of Domaine Viticole de la Ville de Colmar s vineyards Description of wine during the wine tasting. Session 5 Food and wine pairing Wine Tasting ( Terroir and vinification ) Pre-requisites for the course Key concepts to understand :
Teaching materials Documents in all formats Syllabus Newspaper articles Moodle platform Moodle Software MS POWERPOINT Recommended Reading Major works : H.Johnson, The Story of Wine, MITCH, 1989 (3rd edition 2006) H. Johnson and Jancis Robinson, The World Atlas of Wine, 6th Edition (2007) P. Brunet, Le Vin et le Vin au Restaurant, BPI, edition 2015 P. Brunet, Le Vin et les Vins étrangers, BPI, edition 2004 Côteaux, Maisons et Caves de Champagne, Le livre officiel de la candidature à l Unesco Edition De Larenée, 2013 F.Cousteaux et R.Plageoles, Le vin de Gaillac, 2000 ans d histoire, Privat, 2001 M. Gibson, The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, Wiley, 2010 S. Charters & J. Gallo, Wine Business Management, Pearson, 2014 P. Lehong et E. Bernardin, Crus Classés du Médoc, Edition Sud Ouest, 2010 M. Old, Wine A Tasting Course, DK, 2013 A. Carbonneau, A. Deloire, B. Jaillard, Viticulture : La vigne : Physiologie, terroir, culture, Dunod, 2007 O.Clarke, M.Rand, Sterling Epicure, Oz Clarke: Grapes & Wines: A Comprehensive Guide to Varieties and Flavours, 2015 Further reading : P. Brunet, Le Vin et le Vin au Restaurant, BPI, edition 2015 P. Brunet, Le Vin et les Vins étrangers, BPI, edition 2004 Côteaux, Maisons et Caves de Champagne, Le livre officiel de la candidature à l Unesco Edition De Larenée, 2013 F.Cousteaux et R.Plageoles, Le vin de Gaillac, 2000 ans d histoire, Privat, 2001 P. Lehong et E. Bernardin, Crus Classés du Médoc, Edition Sud Ouest, 2010 M. Old, Wine A Tasting Course, DK, 2013 A. Carbonneau, A. Deloire, B. Jaillard, Viticulture : La vigne : Physiologie, terroir, culture, Dunod, 2007 Research works by EM Strasbourg : Assessment Intermediate evaluation / continuous assessment 1 : session n oral / in group / English / weighting : 20% additional information : Group Presentation Intermediate evaluation / continuous assessment 2 : session n written / individual / English / weighting : 40% additional information : Individual Written Report Intermediate evaluation / continuous assessment 3 : session n oral / individual / English / weighting : 20% additional information : Individual presentations
Intermediate evaluation / continuous assessment 4 : session n oral / individual / English / weighting : 20% additional information : Attendance, readings and participation in wine tasting Grounds for expulsion from classes Such behaviors as... arriving late, leaving early or unannounced leaving of the classroom during class time disruptive eating or drinking in class using smartphones and laptops for non class-related purposes reading non class-related documents chatting on non class-related issues showing disrespect towards lecturers... may lead to expulsion from classes.