UCP:HOE66 Wine-Sommelier - Informace o předmětu

HOE66 Wine-Sommelier

Rozsah

0/2/0. 3 kr. Ukončení: z.

Vyučující

Ing. Jiří Zelený, Ph.D. (cvičící)

Garance

Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Jiří Zelený, Ph.D.

Omezení zápisu do předmětu

Předmět je otevřen studentům libovolného oboru.

Cíle předmětu

The objective of this subject is to adopt basic theoretical and practical knowledge and skills related to wine. Definition of wine, grape varieties, viticulture, factors affecting vine growth, basic vinification techniques and procedures for particular types of wines are presented to students. Attention is paid to wine business, enogastronomy, service of wine and wine storage. Students will adopt basic knowledge concerning viticulture and winemaking in Czech Republic. Theoretical explanation is accompanied by practical wine tasting, discussion, individual work of students, practicing of wine service and excursions.
Knowledge and skills: students have basic theoretical knowledge concerning wine, viticulture, winemaking and wine business. Students are knowledgeable in winemaking and viticulture of Czech Republic. They are able to serve the wine properly, decant the wine, taste the wine and evaluate the commercial potential of wine. They are familiar with wine equipment and they know how to use it.

Osnova

• 1. Introduction, Definition of Wine, History of Wine, Wine Equipment
• 2. Grape Species, Varieties and Rootstocks, Grape Varieties, The Growing Environment, Factors Affecting Vine Growth, Basics of Wine Service (Temperature, Opening, Pouring)
• 3. Winemaking - White Wine, Rosé, Red Wine, Advanced Wine Service (Opening Sparkling Wine, Decanting, Pouring into Carafe)
• 4. Winemaking - Sparkling Wine, Fortified Wine, Basics of Wine Degustation (100 Point Scale, WSET System)
• 5. Further Winemaking Techniques, Maturation, Packaging, Ageing of Wine
• 6. Wine Business, Factors that Affect the Price of a Wine, Wine Marketing
• 7. Enogastronomy
• 8. Winery Excursion
• 9. Social Responsibility, Health Aspects of Wine, Wine Labelling Law
• 10. Wine, Winemaking and Viticulture in Czech Republic I
• 11. Wine, Winemaking and Viticulture in Czech Republic II
• 12. Introduction to Wine, Winemaking and Viticulture in the World
• 13. Final tasting and preparation for exam

Literatura

povinná literatura
• Wine & Spirit Education Trust a Wine & Spirit Education Trust. Wines and spirits: looking behind the label. London: Wine & Spirit Education Trust, 2005, 103 s. ISBN 978-0-9517936-8-8. info

doporučená literatura
• Wine & Spirit Education Trust a Wine & Spirit Education Trust. Wines and spirits: understanding style and quality. 2nd rev. ed. London: Wine, 2012, 278 s. ISBN 978-1-905819-15-7. info

neurčeno
• http://www.decanter.com/
• http://www.winespectator.com/

Výukové metody

1. Theoretical explanation
2. Individual work of students - processing and presentation of chosen grape varieties and wineries by using scientific literature, scientific journals and EBSCO database (origin of the variety, characteristics, regions, history of winery, winery production)
3. Blind tasting
4. Discussion and comparison of results with lecturer
5. Practice of wine service
6. Winery excursion

Metody hodnocení

Credit requirements:
1. Attendance at least 80 %
2. Processing and presentation of selected group of grape varieties and wineries, participation during classes (degustation, presentation of results, discussion, wine service practicing, excursion attendance)
3. Final credit test with success rate at least 60 %.

Vyučovací jazyk

Angličtina

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.
Poznámka k periodicitě výuky: VP.
Poznámka k četnosti výuky: VP.

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