Teacher's Manual for the University Wine Course

by Baldy, Marian W., Ph.D.

• ISBN13: 9780932664686
• ISBN10: 0932664687
• Format: Paperback
• Copyright: 2001-12-01
• Publisher: Wine Appreciation Guild

Summary

A supplementary guide for the above book to help plan and teach wine appreciation classes. Includes additional quizzes, tests, exercises, labs and tips on how to plan, organize and teach various types of wine classes to different levels. Ten suggested wine courses ranging from Waitstaff Training, Home Study Course, to Semester Long College-Level Course.

Table of Contents

What is Teaching? --- One Teacher's Perspective	1	(1)
Planning --- from Course Goals to Student Feedback	2	(12)
Course Goals, Teaching Strategies, and Lesson Plans	4	(2)
Course Goals --- What and How to Teach	4	(1)
Strategies for Teaching	4	(1)
Planning a Specific Lesson	5	(1)
Non-Content Goals --- How I Teach	6	(2)
Learning Styles	8	(1)
Organizing the Content	8	(2)
Collecting Feedback	10	(4)
Exit Envelopes	10	(2)
A Mid-Semester Check on Learning: Interviewing Students for ``WOW!s'' and ``HUH?s''	12	(2)
The End of the Course Evaluation	14	(1)
Delivering the Goods --- How to Help Your Students to Be Active Participants in the Lectures and Labs	14	(7)
Reveal Your Plans	14	(1)
Create Opportunities for Student Input Into Lectures	15	(2)
Why Wines Differ in Taste	15	(1)
The PTC Taste Test	15	(1)
Using Labels to Review Labeling Laws	16	(1)
Asking about Sensory Evaluation Concepts	16	(1)
Asking about Wine and Food Pairing	16	(1)
Wine and Food Matching Problems	17	(1)
Short Writing Exercises	17	(1)
Use Slides and Videos to Enliven the Lectures	17	(1)
Actively Involve Students in the Tasting Labs	18	(1)
Connect Students to the World Beyond the Classroom	19	(2)
A Comparison of the Abilities of Men and Woman to Correctly Identify Odors	19	(1)
Wine Publications	20	(1)
Reports from Conferences and Seminars	21	(1)
Going Beyond Appendix D --- Additional Suggestions for the Sensory Evaluation Exercises	21	(4)
Facilities	21	(1)
Control of Consumption	21	(1)
Liability	22	(1)
A Positive Note	22	(1)
Equipment and Supplies	22	(1)
Teacher's Notes for Selected Exercises	23	(2)
Exercise 4.1. Focus on Olfaction for White Table Wines	23	(1)
Exercise 4.2. Focus on Taste and Touch I: White Wine Structure	23	(1)
Exercise 4.3. Muscat Blanc and Chenin Blanc	24	(1)
Exercise 6.2. Common Off Odors	24	(1)
Exercise 6.3. Red Wine Structures	24	(1)
Exercise 8.1. Methode Champenoise and Charmat	24	(1)
Evaluating Students	25	(5)
A Homework Sequence with Wine and Food	25	(1)
Review Questions and Other Study Guides	26	(4)
Review Questions for Appendices A, B, and C --- A Practical Philosophy	26	(1)
Sample Review Questions for Hugh Johnson's Video ``How to Enjoy Wine''	26	(2)
Sample Review Questions for ``The French Paradox''	28	(1)
A Sample Review Guide for Wine Label Laws	29	(1)
Exams	30	(1)
Suggestions for Using The University Wine Course in Various Kinds of Courses	30	(4)
Keeping Up	34	(1)
Continuing Education in Enology and Viticulture	34	(1)
Where to Find Out More About College Teaching	34	(1)
Addendum 1: Where to Get Supplies for the Sensory Evaluation Exercises	34	(3)
A Sample Wine Shopping List	34	(2)
Chemical Sources	36	(1)
Addendum 2: Sample Quizzes	37	(16)
Answers to Sample Quizzes	51	(2)
Addendum 3: Review Questions for Appendices A, B, and C	53	(21)
Appendix A Varietal Wine Profiles	53	(5)
Answers to Review Questions for Appendix A	57	(1)
Appendix B How to Read a Wine Label	58	(7)
Answers to Review Questions for Appendix B	63	(2)
Appendix C Wine and Food Combining	65	(9)
Answers to Review Questions for Appendix C	72	(2)
Addendum 4: Updates to The University Wine Course	74	(8)
New Information on Health Issues	74	(1)
Sensory Evaluation Exercise 6.7 --- Metaphors for Young and Old Red Wines	74	(1)
Sensory Evaluation Exercise 8.4 --- New Ideas from CM/CV	75	(2)
Appendix A: New Data	77	(3)
Table A. 1 California Grape Acreage	77	(1)
Figure A.1 Non-bearing Acreage	77	(1)
Table A.2 Grape Crush Statistics	77	(1)
A Correction to Table A.2	78	(1)
Figure A.2 Leading Varieties Crushed	78	(1)
Table A.3 World Wine Production	79	(1)
Varietal Wine Profiles	80	(1)
Appendix B: A New Resource on Viticultural Areas and Definitions for Some Label Terms	80	(1)
Appendix C: Oenomusicology, Going Beyond Wine and Food	80	(2)
Endnotes	82	(1)
Index	83