CSH 4620 - Viticulture and Vinification

3 Class Hours 0 Laboratory Hours 3 Credit Hours
Prerequisite: Permission of the department chair. All students must be 21 years or older to take this course.
Students obtain an in-depth understanding of vineyard and cellar practices that affect the commercial viability and long-term sustainability of the world’s most important wines. Classic, New World, and emerging, regions provide the context within which these practices are studied. The class develops students’ sensory evaluation skills for the purpose of guiding commercial decisions made by management within a foodservice or hospitality operation.