|Year of offer||2018|
|Subject level||Undergraduate Level 2|
|Fees||Subject EFTSL, Level, Discipline & Census Date|
The content includes:
- Wine in society and human culture
- Evolution of the grapevine
- Viticulture and winemaking
- Main grape varieties of the world and their distribution
- Basic sciences of winemaking
- European Wine Regions France, Italy, Spain and Portugal
- World wine regions
- Major Australian wine regions; wines, vines and history
- The history of the Australian wine industry, and changes since 1960’s
- The marketing of wine and specific wine marketing challenges in the Australian domestic market
- The sensory evaluation of wine through extensive practical wine tasting sessions
NB: The subject requires that students taste and evaluate wine, however the wine is not consumed
Intended learning outcomes
The objective of this subject is to introduce students to the Australian wine industry and its role in world wine production.
Eligibility and requirements
|Code||Name||Teaching period||Credit Points|
|AGRI10039||Australia in the Wine World||
Core participation requirements
Students must attend and participate in all aspects of the week long teaching block. Note - wine tasting is compulsory. Participants must be 18 years or over.
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
- 2-hour theory examination held on the final day of the teaching block (40%)
- 1-hour practical examination held on the final day of the teaching block (30%)
- A 45-minute multiple choice online quiz held one week after the teaching block (or throughout Semester if you take the standard semester availability) worth 15%
- A 45-minute multiple choice online quiz held three weeks after the teaching block (or throughout Semester if you take the standard semester availability) worth 15%
Dates & times
Principal coordinator Chris Barnes Mode of delivery On Campus — Dookie Contact hours 43.5 hours over one week intensive block - including the Tuesday and Wednesday evening Total time commitment 170 hours Pre teaching start date 2 February 2018 Teaching period 12 February 2018 to 16 February 2018 Last self-enrol date 5 February 2018 Census date 12 February 2018 Last date to withdraw without fail 2 March 2018 Assessment period ends 19 March 2018
February contact information
Principal coordinator Chris Barnes Mode of delivery On Campus — Dookie Contact hours 43.5 hours over one week intensive block - including the Tuesday and Wednesday evening Total time commitment 170 hours Pre teaching start date 29 June 2018 Teaching period 9 July 2018 to 13 July 2018 Last self-enrol date 2 July 2018 Census date 9 July 2018 Last date to withdraw without fail 3 August 2018 Assessment period ends 18 August 2018
July contact information
Principal coordinator Chris Barnes Mode of delivery On Campus — Dookie Contact hours 43.5 hours over one week intensive block - including the Tuesday and Wednesday evening Total time commitment 170 hours Pre teaching start date 14 September 2018 Teaching period 24 September 2018 to 28 September 2018 Last self-enrol date 17 September 2018 Census date 24 September 2018 Last date to withdraw without fail 12 October 2018 Assessment period ends 26 October 2018
September contact information
Time commitment details
170 hours including the one-week intensive block
Additional delivery details
One-week intensive block held at the Dookie campus to be held during the "teaching dates" indicated above. For Level 1 teaching date details please refer to the subject AGRI10039. Dookie campus location
Additionally, students are required to undertake studying readings prior to attending the block, and complete two online quizzes, (one each weekend per fortnight following the teaching block). The theory and practical examinations are held on the final day of the intensive teaching block.
Accommodation and catering available on campus. The cost of single room accommodation with shared bathroom facilities, breakfast, lunch and evening meal will be approximately $450.
Please email Jacinta Way to reserve your place in your selected session firstname.lastname@example.org
Further detailed information regarding the intensive delivery, accommodation, transport etc can be found at the following link:
The subject has a quota of 80 students - students prioritised as per date of enrolment.
Geddes, Robert (2011) “A good nose and great legs” Revised Edition. Murdoch Books, Millers Point, Australia
Recommended texts and other resources
Iland, P. and Gago, P. (1997). Australian Wine: from the Vine to the Glass. Patrick Iland Wine Promotions, Adelaide.
Johnson, H. and Robinson, J. (2013). The World Atlas of Wine. 7th Edition. Mitchell Beasley, London UK
Peynaud, E. (1987) The Taste of Wine. Macdonald Orbis, London.
Rankine, B. (1993) Making Good Wine. Sun Books. Crows Nest, NSW.
Robinson, J. et al (2015) Oxford Companion to Wine Fourth Edition Oxford University Press, Oxford UK.
The texts can be borrowed from the University Library or purchased from Melbourne Coop Bookstore or many good booksellers and online.
Journals and Periodicals
The following Journals and Periodicals are not compulsory, however they contain valuable information about viticulture, winemaking and wine marketing.
The Australian and New Zealand Wine Industry Journal
Published by Winetitles, 97 Carrington St. Adelaide 5000
James Halliday Wine Companion Magazine
Published by Hardie Grant, Australia
Gourmet Traveller Wine magazine
Published by ACP, Australia
Australian Society for Viticulture and Oenology
You are invited to consider joining the Australian Society for Viticulture and Oenology (ASVO) as a student. The ASVO is the only professional organisation for winemakers and grape growers.
The ASVO was incorporated in 1981 as a non-political organisation to serve the interests of practising winemakers and viticulturists by encouraging exchange of technical information. Its main outreach is through regular Australia-wide seminars, symposia and conferences that provide a forum for the sharing of current research and technological developments. The ASVO publishes a regular newsletter; and conference and seminar proceedings. Membership also includes the annual subscription to the Australian Journal of Grape and Wine Research. Contact details are as follows: The Australian Society of Viticulture and Oenology
PO Box 197, Glen Osmond, SA, 5064, Australia
Telephone: +61 8 8303 6607 Fax: +61 8 8303 6803
Tasting of wines is required in this course. There are no exemptions.
This subject is available as breadth in the following courses: