Course Schedule and Catalog
Course Schedule - Fall Semester 2022
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
COLL 150 001 (CRN: 14306)
WINES & VINES
Long Title: WINES & VINES (HANSZEN)
Department: College Courses
Instructor: Lin, Lara
Meeting: 7:00PM - 7:59PM R (22-AUG-2022 - 2-DEC-2022)
Part of Term: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Lecture
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 15
Section Enrolled: 14
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 20-APR-2024 9:58AM
Final Exam: No Final Exam
Final Exam Time:
8-DEC-2022
7:00PM - 10:00PM R
Description: Wine has been a cultural and culinary cornerstone for over 5,000 years across many different cultures. Since 2013, the U.S. has been the number one global consumer of wine. However, wine lovers have existed for much longer. In fact, the first recorded wine was from 7,000 years ago in China. Not only is the history of wine extensive, but it also continues to be a predominant facet of the modern day, featuring on dinner tables around the world. How does understanding the long history of wine change the experience of appreciating wine? Through classroom wine tastings, students will learn how to properly serve a glass of wine, begin developing their taste palette, and expand their terminology for proper wine descriptions. Students will explore the geography of wine regions and their regional differences, as well as how wine arrived and developed across the world. Not only will we learn about the process of winemaking, but also its technical history and contemporary agricultural and environmental problems. Students must be 21+.