HOE66 Wine-Sommelier

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2024
Extent and Intensity
0/2/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
Ing. Jiří Zelený, Ph.D. (seminar tutor)
Guaranteed by
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Jiří Zelený, Ph.D.
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
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.
Syllabus
  • 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
Literature
    required literature
  • Wine & Spirit Education Trust and Wine & Spirit Education Trust. Wines and spirits: looking behind the label. London: Wine & Spirit Education Trust, 2005, 103 pp. ISBN 978-0-9517936-8-8. info
    recommended literature
  • Wine & Spirit Education Trust and Wine & Spirit Education Trust. Wines and spirits: understanding style and quality. 2nd rev. ed. London: Wine, 2012, 278 pp. ISBN 978-1-905819-15-7. info
    not specified
  • http://www.decanter.com/
  • http://www.winespectator.com/
Teaching methods (in Czech)
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
Assessment methods (in Czech)
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 %.
Language of instruction
English
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Information on the per-term frequency of the course: VP.
Note related to how often the course is taught: VP.
The course is also listed under the following terms winter 2011, Summer 2012, winter 2012, winter 2013, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, summer 2019, winter 2019, winter 2020, summer 2022, winter 2022, winter 2023.
  • Enrolment Statistics (recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2024/HOE66