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Wines of the World (UNIB30008)

Undergraduate level 3Points: 12.5On Campus (Dookie)

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Overview

Year of offer2019
Subject levelUndergraduate Level 3
Subject codeUNIB30008
Campus
Dookie
Availability
February
July
FeesSubject EFTSL, Level, Discipline & Census Date

The practice of drinking wine, often with matching food, is an important component of social and business interaction in many but not all modern societies. It is a practice that raises conflicting issues relating to its social, economic and health impacts on society.

This subject will focus on the great wines of France as well as other world producers to trace the history and culture of the modern wine industry through the evolution of premium wine grape varieties and international wine styles that characterise the global wine industry. The regional and political innovations in grape-growing and winemaking that have resulted in the development of the great wines of the world are explored from historical, cultural and sensory perspectives. The great wine regions of Bordeaux, Burgundy and Champagne will be prime examples of the part wine plays in history and culture. The importance of regional climate and terroir in the development of the world's great wine regions will be further examined.

The sensory and philosophical perceptions of wine quality and style will be explored in lectures and tutorials to allow students to understand the composition of wine. For example: is the merit of a wine to be understood subjectively or objectively? Is it simply a matter of personal preference? In tutorials, students will have the opportunity to educate their palate to the sensory characteristics of major grape varieties and great wine styles of the world.

Intended learning outcomes

On completion of this subject, students should be able to:

  • Discuss the role of French culture and business in the development of the global wine industry
  • Identify and distinguish classical wine varieties and styles on the basis of sensory analysis
  • Appreciate the culture and history of the modern wine industry
  • Explain the influence of terroir on grape quality and its influence on wine style and quality
  • Debate the science, philosophy and business of international wine quality
  • Analyse the culture, structure and economics of the global wine industry

Generic skills

On completion of this subject students should have developed the following generic skills:

  • The ability to write a logically argued and properly researched essay
  • The ability to critically assess information from a range of sources, and assess its quality and relevance to the questions under consideration
  • The ability to work as part of a multidisciplinary team on a project
  • Oral communication skills through presentation and investigation

Eligibility and requirements

Prerequisites

Choose one of the subjects listed below:

Code Name Teaching period Credit Points
AGRI10039 Australia in the Wine World
February
July
Semester 2
12.5
AGRI20030 Australia in the Wine World
February
July
September
12.5
EURO20007 A Taste of Europe: Melbourne Intensive
Summer Term
12.5
EURO30006 A Taste of Europe: Melbourne Intensive
Summer Term
12.5

Corequisites

None

Non-allowed subjects

None

Core participation requirements

The intensive blocks are taught as a residential subject on campus. There will be accommodation/catering costs involved with this subject. Students will stay on campus for the entire residential; Monday to Friday at the Dookie Campus.

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

Assessment

Description

  • 3 x 10 minute group presentations during seminars (25%)
  • Assignment 1 (1000 words) based on practicals due 4 weeks after the intensive (25%)
  • Assignment 2 (2000 words) due 6 weeks after the intensive (50%)

Dates & times

  • February
    Principal coordinatorJacqueline Dutton
    Mode of deliveryOn Campus — Dookie
    Contact hours43.5 hours: residential intensive including lectures, practicals and field trips
    Total time commitment170 hours
    Teaching period25 February 2019 to 1 March 2019
    Last self-enrol date26 February 2019
    Census date 8 March 2019
    Last date to withdraw without fail29 March 2019
    Assessment period ends19 April 2019

    February contact information

    Mr Chris Barnes

    barnesc@unimelb.edu.au

    Assoc Prof Jacqueline Dutton

    jld@unimelb.edu.au

  • July
    Principal coordinatorJacqueline Dutton
    Mode of deliveryOn Campus — Dookie
    Contact hours43.5 hours: residential intensive including lectures, practicals and field trips
    Total time commitment170 hours
    Teaching period22 July 2019 to 26 July 2019
    Last self-enrol date23 July 2019
    Census date 2 August 2019
    Last date to withdraw without fail23 August 2019
    Assessment period ends 6 September 2019

    July contact information

    Mr Chris Barnes

    barnesc@unimelb.edu.au

    Assoc Prof Jacqueline Dutton

    jld@unimelb.edu.au

Time commitment details

Estimated total time commitment (including non-contact time): 170 hours

Additional delivery details

DOOKIE AVAILABILITY:

Additional charges apply for undertaking this subject. The cost for single room accommodation with shared bathroom facilities, breakfast, lunch and evening meal will be approximately $465.

This fee includes the cost of the wine/food matching dinner ($50). Any students that do not take advantage of residing on campus for the intensive teaching block will need to make a stand alone payment for the special dinner via ECART.

Further details can be viewed at Dookie Intensives or contact:

Jacinta Way, Academic Support Officer, Dookie Campus

Phone: (03) 5833 9292
Email: jway@unimelb.edu.au

The subject has a quota of 90 students - students prioritised as per date of enrolment.

Further information

  • Texts

    Prescribed texts

    Readings will be available on the LMS.

    Recommended texts and other resources

    Johnson, H. and Robinson, J. (2013) The Concise World Atlas of Wine. 7th Edition. Mitchell Beasley, London.

  • Subject notes

    A five day intensive course before the commencement of Semester 1 or 2, plus seven weeks self-paced learning.

  • Breadth options
  • Available through the Community Access Program

    About the Community Access Program (CAP)

    This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.

    Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.

  • Available to Study Abroad and/or Study Exchange Students

    This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.

Last updated: 12 June 2019