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Australia in the Wine World (AGRI10039)

Undergraduate level 1Points: 12.5On Campus (Parkville) and On Campus (Dookie)

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Summer Term, January and February subjects, where the teaching ends prior to the commencement of Semester 1, 2023, will be taught on campus with some subjects offered in dual-delivery and online modes.
From Semester 1, 2023 our undergraduate programs will be delivered on campus. Graduate programs will mainly be delivered on campus, with dual-delivery and online options available to a select number of subjects within some programs.
To learn more, visit 2023 Course and subject delivery.

Overview

Availability(Quotas apply)
February - On Campus
July - On Campus
Semester 2 - On Campus
FeesLook up fees

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 of France, Italy, Spain and Portugal
  • The history of the Australian wine industry, Australian wine regions and production
  • The global wine trade and Australia's export markets
  • The sensory evaluation of wine through extensive practical wine tasting sessions.

N.B. The subject requires that students taste and evaluate wine, however the wine is not consumed. Students must be over 18 as at the first day of teaching.

Intended learning outcomes

Upon completion of this subject, students will:

  • Understand the Australian wine industry and its role in world wine production.
  • Have an understanding of the sensory characteristics of wine and the components of tasting wine.
  • Have a greater understanding of their own physiology, particularly in regards to taste and olfaction.

Generic skills

  • Participate in discussion and develop logical arguments to support a particular position
  • Think critically and organise knowledge
  • Make linkages between theory and practical content

Last updated: 3 June 2023

Eligibility and requirements

Prerequisites

NOTE: This subject requires that students taste and evaluate wine, however the wine is not consumed. Students must be over 18 as at the first day of teaching. There are no exemptions.

Corequisites

Non-allowed subjects

Inherent requirements (core participation requirements)

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

Last updated: 3 June 2023

Assessment

February

DescriptionTimingPercentage

A theory examination

  • 2 hours
Final day of the teaching block50%

A practical examination

  • 1 hours
Final day of the teaching block30%

A multiple choice online quiz open from the end of the intensive

  • 500 words (equivalent)
4 Weeks after the end of teaching10%

Prac class attendance, preparation and contributions

Throughout the teaching period10%

July

DescriptionTimingPercentage

A theory examination

  • 2 hours
Final day of the teaching block50%

A practical examination

  • 1 hours
Final day of the teaching block30%

A multiple choice online quiz open from the end of the intensive

  • 500 words (equivalent)
4 Weeks after the end of teaching10%

Prac class attendance, preparation and contributions

Throughout the teaching period10%

Semester 2

DescriptionTimingPercentage

A theory examination

  • 2 hours
During the examination period50%

A practical examination

  • 1 hours
During the examination period30%

A multiple choice online quiz

  • 500 words (equivalent)
From Week 6 to Week 810%

Prac class attendance, preparation and contributions

Throughout the teaching period10%

Last updated: 3 June 2023

Quotas apply to this subject

Dates & times

  • February - On Campus
    Principal coordinatorChris Barnes
    Mode of deliveryOn Campus (Dookie)
    Contact hoursDookie: 43.5 hours. One-week intensive block - including the Tuesday and Wednesday evening.
    Total time commitment170 hours
    Pre teaching start date29 January 2023
    Pre teaching requirementsStudents are required to undertake studying readings prior to attending the block.
    Teaching period 6 February 2023 to 10 February 2023
    Last self-enrol date30 January 2023
    Census date 7 February 2023
    Last date to withdraw without fail 3 March 2023
    Assessment period ends13 March 2023

    February contact information

    barnesc@unimelb.edu.au

  • July - On Campus
    Principal coordinatorChris Barnes
    Mode of deliveryOn Campus (Dookie)
    Contact hoursDookie: 43.5 hours. One-week intensive block - including the Tuesday and Wednesday evening.
    Total time commitment170 hours
    Pre teaching start date23 June 2023
    Pre teaching requirementsStudents are required to complete readings prior to attending the block.
    Teaching period 3 July 2023 to 7 July 2023
    Last self-enrol date26 June 2023
    Census date 5 July 2023
    Last date to withdraw without fail28 July 2023
    Assessment period ends21 August 2023

    July contact information

    barnesc@unimelb.edu.au

  • Semester 2 - On Campus
    Principal coordinatorChris Barnes
    Mode of deliveryOn Campus (Parkville)
    Contact hoursParkville: 48 hours - 2 hours of lectures and 2 hours of practicals each week
    Total time commitment170 hours
    Teaching period24 July 2023 to 22 October 2023
    Last self-enrol date 4 August 2023
    Census date31 August 2023
    Last date to withdraw without fail22 September 2023
    Assessment period ends17 November 2023

    Semester 2 contact information

    barnesc@unimelb.edu.au

What do these dates mean

Visit this webpage to find out about these key dates, including how they impact on:

  • Your tuition fees, academic transcript and statements.
  • And for Commonwealth Supported students, your:
    - Student Learning Entitlement. This applies to all students enrolled in a Commonwealth Supported Place (CSP).
    - Completion rate. Students who started their course from 2022 and are in a CSP or receiving a HELP Loan (eg FEE-HELP) must meet the completion rate to continue to receive Commonwealth Support for that course.

Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement, and as a fail toward the completion rate, unless there are approved ‘special circumstances’.

Additional delivery details

DOOKIE AVAILABILITY

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

One-week intensive block held at the Dookie campus location to be held during the "teaching dates" indicated above.

Additionally, students are required to studying readings prior to attending the 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 $480.

Further detailed information regarding the intensive delivery, accommodation, transport etc can be found at the following link: https://science.unimelb.edu.au/about/our-locations/dookie/intensive-subjects-at-dookie

The link to confirm and pay for accommodation and catering will be made available on the subject LMS.

If you have any further queries re accommodation, catering or transport, you may contact jway@unimelb.edu.au.

PARKVILLE AVAILABILITY

There are 2 hours of lectures and 2 hours of practical work each week of Semester 2

Last updated: 3 June 2023

Further information

  • Texts

    Prescribed texts

    Puckette, Madeline & Hammack, Justin Wine Folly The Essential Guide to Wine. Penguin Publishing Group, US

    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
    • 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 many good booksellers and online. Note that the text is available through a number of online retailers as an e-reader.

    These texts will be valuable reference books for you to keep in your personal library after completing the course.

    Journals and Periodicals

    The following Journals and Periodicals are not compulsory however they contain valuable information about viticulture, winemaking and wine marketing.

    Wine & Viticulture Journal
    Published by Winetitles, www.winetitles.com.au

    Australian & New Zealand Grapegrower and Winemaker
    Published by Winetitles, www.winetitles.com.au

    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.

    https://www.asvo.com.au/

  • Subject notes

    N.B. The subject requires that students taste and evaluate wine, however the wine is not consumed. Students must be over 18 as at the first day of teaching. There are no exemptions.

  • Related Handbook entries

    This subject contributes to the following:

    TypeName
    Breadth TrackWine and Food
  • Breadth options

    This subject is available as breadth in the following courses:

  • 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: 3 June 2023