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Wines of the World (EURO20009)
Undergraduate level 2Points: 12.5On Campus (Parkville)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable (login required)(opens in new window)
Contact information
July
Overview
| Availability(Quotas apply) | July |
|---|---|
| Fees | Look up fees |
The practice of drinking wine, often with matching food, is an important component of social and business interaction in most European cultures and 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 Europe - especially 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 iconic 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. A food/wine matching experiment will complete the practical educational experience.
Intended learning outcomes
On successful 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
- Analyse the culture, structure and economics of the global wine industry
- Explain the influence of terroir on grape quality and its influence on wine style and quality
- Identify and distinguish classical wine varieties and styles on the basis of sensory analysis
- Research the culture and history of the modern wine industry
- Debate the science, philosophy and business of international wine quality.
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.
Last updated: 31 January 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| EURO30008 | Wines of the World | July (On Campus - Parkville) |
12.5 |
Recommended background knowledge
Students should have some basic knowledge of wine either through studying Australia in the Wine World or A Taste of Europe or other work/life experience.
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: 31 January 2024
Assessment
| Description | Timing | Percentage |
|---|---|---|
4 x 5 minute group presentations during seminars
| Throughout the teaching period | 20% |
4 x Quizzes
| Throughout the teaching period | 20% |
Sensory Assignment based on practicals
| 2 Weeks after the end of teaching | 20% |
Research Assignment
| 4 Weeks after the end of teaching | 40% |
| Hurdle requirement: This subject has a minimum requirement of 80% attendance at tutorials, seminars, or workshops, including 100% attendance of practicals. There is an expectation that students attend lectures. | Throughout the teaching period | N/A |
| Hurdle requirement: 2. Late Penalty and Assessment hurdle requirement: Assessment submitted late without an approved extension will be penalised at five per cent (5%) of the possible marks available for the assessment task per day or part thereof. All pieces of assessment must be submitted to pass the subject. Each submitted assessment must be complete, constitute a genuine attempt to address the requirements of the task and will not be accepted after 20 University business days from the original assessment due date without written approval. | Throughout the teaching period | N/A |
Last updated: 31 January 2024
Quotas apply to this subject
Dates & times
- July
Principal coordinator Jacqueline Dutton Mode of delivery On Campus (Parkville) Contact hours 35 hours: intensive including lectures, tutorials, practicals and field trips This subject will be taught in intensive mode from 9am-5pm over 5 days based at Parkville campus. Total time commitment 170 hours Pre teaching start date 1 July 2024 Pre teaching requirements Students are asked to watch online lectures and purchase any necessary materials during the pre-teaching period. Teaching period 15 July 2024 to 19 July 2024 Last self-enrol date 1 July 2024 Census date 18 July 2024 Last date to withdraw without fail 26 July 2024 Assessment period ends 16 August 2024 July contact information
Time commitment details
135
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).
Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement.
Additional delivery details
Subject has a quota of 60 students across EURO2009 and EURO30008. Enrolments in subject will be cut off once the quota of 60 students has been reached.
Last updated: 31 January 2024
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- Incidental costs
A fee of $100 is required to cover costs for transport to wineries and food/wine matching experiment.
- Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Biomedicine
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Production)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Bachelor of Science
- 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.
Additional information for this subject
Subject is Quota based and there will be no guarantee that spaces will be available at the time of CAP application/ admission. CAP applicants will need to ensure that they have applied for CAP and been admitted into the CAP program prior to commencing the subject.
- 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: 31 January 2024