WINE 101 THE GEOGRAPHY OF WINE (4 credits)

This complex commodity will be examined through its economic, social, political and ideological impacts in different parts of the world throughout history, and up to the present. Particular emphasis will be focused on place as an agent in defining and developing regional traditions in the production and consumption of wine. Introduction to geographic origins, diffusions, distributions, and patterns of global viticulture and wine production.

Total Course fees: $20.00

(GLOBAL PLURALISM)

WINE 112 MICROBIOLOGY OF GRAPES AND WINE (ALSO LISTED AS BIOL 112) (3 credits)

Role of microorganisms in the growth of grapes and production of wine. Exploration of both beneficial and harmful microbes, and the mechanisms by which microbes interact with their hosts and each other. For the non-science major; assumes no biology or chemistry.

Total Course fees: $20.00

(NATURAL WORLD)

WINE 205 FUNDAMENTALS OF WINE (4 credits)

Introduction to the multi-faceted world of wine, including cultural and business aspects. A liberal arts perspective involving theory and application to the Oregon wine industry within a global context. Focus on developing research skills and examination of scholarly texts, as related to the wine industry. Discussion of wine history, viticulture, winemaking, marketing, sales, and wine appreciation.

WINE 211 INTRODUCTION TO VITICULTURE (2 credits)

This seminar course is designed to introduce students to where and how grapes are grown. Emphasis will be given to understanding the types of varieties of grapes, their general biology and physiology, and the environmental factors required to grow grapes including climate, geology, soil, and landscapes. In addition, the course will cover basic aspects of vine growth development and training, trellis systems, and vineyard management.

Total Course fees: $20.00

WINE 212 INTRODUCTION TO WINE MAKING (2 credits)

This seminar course is designed to introduce students to the science of winemaking, including history and geographical distribution of wine production, types of grape varieties and wine styles, and the influence of climate and soil. The student will acquire knowledge on the basics of fermentation of wine, handling, storage and bottling methods, and the general legal framework for wine production.

Total Course fees: $20.00

WINE 213 INTRODUCTION TO WINE BUSINESS (2 credits)

This seminar course is designed to help students develop an appreciation of the realities of wine production as a business and come to understand the steps required for getting from the vineyard and into the consumer's glass. The student will acquire a general background on wine business principles and strategies applicable to the growing of grapes and the making, distribution, and marketing of wine. Additional topics include organizational, human resource, family business and financial management, government regulation, and social responsibility.

WINE 214 INTRODUCTION TO WINE SENSORY EVALUATION (2 credits)

This seminar course is designed to introduce students to wine sensory evaluation, including different wine types and styles; sensory distinctions, sensory testing techniques; identification of wine traits and food and wine combinations. Sensory evaluation of representative wines will be done. Students must be at least 18 years of age.

Total Course fees: $20.00

Prerequisites: Must have completed or in progress at least two of WINE 211, WINE 212, and WINE 213.

WINE 234 DIVERSE VOICES ACROSS THE WINE INDUSTRY (ALSO LISTED AS COMM 234) (4 credits)

Emphasis on communication within and across dominant cultures and co-cultures in the wine industry. Discussion of privilege, marginalization, opportunity, and social justice at the intersection of race, gender and class. Acquisition of foundational knowledge and skills to create understanding and effective communication among individuals from diverse backgrounds.

Total Course fees: $20.00

Typically offered: Fall Semester, Even Years

(U.S. PLURALISM)

WINE 290 CAREER EXPLORATION IN THE WINE INDUSTRY (4 credits)

Structured experiential process for learning about careers in the wine industry. Development of goal setting, self-marketing, information gathering, and job and internship search strategies and skills. Site visits, informational interviewing, and guest speakers offering meaningful interaction with employers in the wine industry.

Total Course fees: $250.00

WINE 298 SPECIAL TOPICS: JAN TERM TRAVEL (4 credits)

Topics vary according to faculty availability and interest. May be repeated for credit with different topics.

Prerequisites: IDST 098 previous fall.

Typically offered: January Term

WINE 300 THE ART AND SCIENCE OF WINEMAKING (4 credits)

Scientific and technical framework for hands on production winemaking. Students will study and perform wine production principles such as fruit selection in the vineyard, pre-harvest fruit analyses, fruit processing from the vineyard to the lab, juice additions, alcoholic and malolactic fermentations, as well as lab hygiene and safety. Students will become familiar with various pieces of winemaking equipment and the management of small-scale fermentation under defined conditions.

Total Course fees: $50.00

Prerequisites: WINE 212 and completion of an NW.

WINE 325 TOPICS IN WINE AND SUSTAINABILITY (4 credits)

Selected topics in the wine industry that focus on scientific areas of current interest in the wine industry. Topics may include numerous aspects of environmental issues, viticulture, or enology. May be repeated with consent of coordinator when the topic is essentially different.

Prerequisites: Must have completed and/or have in progress at least three of WINE 211, WINE 212, WINE 213, and WINE 214.

(MAJOR WRITING INTENSIVE)

WINE 326 TOPICS IN WINE CULTURE AND HISTORY (4 credits)

Selected topics focused on social, cultural and historical aspects of wine. Topics may include wine as a cultural phenomenon in the past and present, wine and food traditions, wine in art and literature, social sustainability of the wine industry (e.g., cultivating consumers and industry workers), inequality, power and labor rights, wine sales and hospitality, and communicating about wine. May be repeated with consent of coordinator when the topic is essentially different.

Prerequisites: Must have completed and/or have in progress at least three of WINE 211, WINE 212, WINE 213, and WINE 214.

(MAJOR WRITING INTENSIVE)

WINE 398 SPECIAL TOPICS: JAN TERM TRAVEL (4 credits)

Topics vary according to faculty availability and interest. May be repeated for credit with different topics.

Prerequisites: IDST 098 previous fall.

Typically offered: January Term

WINE 439 PEER INSTRUCTION (1-4 credits)

Opportunity for outstanding students to assist faculty in the classroom and laboratory. May not be repeated for credit.

Prerequisites: Application and consent of instructor.

(EXPERIENTIAL LEARNING)

WINE 480 INDEPENDENT STUDY (1-3 credits)

Supplemental work in wine-related studies for advanced students with adequate preparation for independent work. Repeatable once.

Prerequisites: Application and consent of instructor.

(EXPERIENTIAL LEARNING)

WINE 485 SEMINAR (1-3 credits)

Group study and discussion of contemporary issues in wine, food and beverages. May be repeated for up to 6 credits with a different topic.

Prerequisites: Junior or senior standing with 12 credits in Wine Studies completed or in progress; and approval of advisor and program internship coordinator.

WINE 487 INTERNSHIP (1-5 credits)

Opportunity to gain practical experience in a wine-related business. Repeatable once.

(EXPERIENTIAL LEARNING)

WINE 490 RESEARCH/THESIS (4 credits)

Intensive research and writing on a wine-related topic of special interest to the student under the direction of a member of the faculty. Thesis and public oral presentation required. Repeatable once.

Prerequisites: Application and approval of supervising faculty member and program coordinator.