Wine Studies Courses

WINE 1 INTRODUCTION TO VITICULTURE, WINEMAKING, WINES OF THE WORLD

3 Units/3 hours lecture. Grade Only. Recommended: Eligibility for ENGL 1A or equivalent. 
Transferability: CSU;UC.
Description: Survey of world viticulture and wine industries. Course includes: history of viticulture; grapevine anatomy; worldwide grape and wine production and consumption; and world wine regions.

WINE 3 INTRODUCTION TO ENOLOGY

(Formerly WINE 53) 4 Units/3 hours lecture, 3 hours laboratory. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 1A or equivalent. Limits on enrollment: Must be age 18 or older 
Transferability: CSU;UC.
Description: An introduction to the process and science of winemaking, including history, with an emphasis on the California industry.

WINE 42.1 FALL WINERY OPERATIONS

2 Units/1 hour lecture, 3 hours laboratory. Grade Only. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 1A or equivalent. Limits on enrollment: Must be age 18 or older 
Transferability: CSU;UC.
Description: Operations of a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. Includes general cellar practices.

WINE 42.2 SPRING WINERY OPERATIONS

2 Units/1 hour lecture, 3 hours laboratory. Grade Only. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 1A or equivalent. Limits on enrollment: Must be age 18 or older 
Transferability: CSU;UC.
Description: Operations of a commercial winery for the spring season including handling and storage of new wines, maintenance of wines from previous vintages, general cellar practices, and applied wine microbiology.

WINE 55 LAB ANALYSIS OF WINES

(Formerly WINE 55A) 3 Units/2 hours lecture, 3 hours laboratory. Grade Only. Prerequisite: Course Completion of CHEM 1A OR CHEM 8 OR CHEM 42 OR CHEM 60. 
Transferability: CSU.
Description: An introduction to winery laboratory practices including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

WINE 56 INTRODUCTION TO AGRICULTURE BUSINESS AND MANAGEMENT

3 Units/3 hours lecture. Grade Only. Recommended: Eligibility for ENGL 100 or ESL 100. 
Transferability: CSU.
Description: This course provides an overview of the business and economic aspects of the agriculture industry. Introduction to the economic aspects of agriculture and the implications for consumers and other sectors of the food system. Principles of management and decision-making in agribusiness.

WINE 62 AGRICULTURAL SALES AND COMMUNICATION

3 Units/3 hours lecture. Grade Only. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be age 18 or older 
Transferability: CSU.
Description: This course involves the study of principles and practices of the selling process: selling strategies and approaches, why and how people buy, prospecting, territory management, and customer service. Self management, communication, and interpersonal skills necessary in developing managerial abilities, leadership qualities, and facilitating teamwork within the agribusiness sector will be explored. The course content is organized to give students an in depth understanding of the factors and influences that affect the agribusiness industry on a day-to-day basis.

WINE 70 BEGINNING WINE SENSORY ANALYSIS

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Course Completion of VIT 1 OR WINE 1; AND Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Age 18 or older 
Transferability: CSU.
Description: An introductory wine sensory course designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting expertise useful at all levels of the wine industry. Course includes tasting many Sonoma County wines, learning basic tasting techniques, and an introduction to the fermentation process. Students should bring six matching wine glasses to every class session.

WINE 101 WINE SALES

1.5 Units/1.5 hours lecture. Grade or P/NP. Recommended: Course Completion of WINE 1 OR VIT 1; and WINE 3. 
Description: This class examines the business of wine sales and distribution, reviewing the role of brokers and distributors. Topics will include the costs of distribution including margins, mark-ups, freight and taxes. Regional market variation is covered including the differences between retail and restaurant sales. This course covers import and export of wines.

WINE 102 WINE MARKETING

(Formerly AG 177) 1.5 Units/1.5 hours lecture. Grade or P/NP. Recommended: Eligibility for ENGL 100 or ESL 100; AND Course Completion of WINE 1 (or VIT 1) AND WINE 3. 
Description: A practical approach to marketing wine. Includes market analysis, planning, the development of a marketing plan, and strategies for successful product placement and sales.

WINE 103 WINE DIRECT TO CONSUMER SALES

1.5 Units/1.5 hours lecture. Grade or P/NP. Recommended: Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR VIT 1; and WINE 3. 
Description: An introduction to and overview of the sales and marketing of wine and the winery directly to consumers. The course will include information on special events, creation and management of wine clubs, tourism, building connection with customers and internet marketing. The focus is strictly on the aspects of marketing and selling wine directly to consumers.

WINE 105 WINE PUBLIC RELATIONS

(Formerly AG 175.2) 1.5 Units/1.5 hours lecture. Grade or P/NP. Recommended: Eligibility for ENGL 100 or ESL 100 and Course Completion of VIT 1 OR WINE 1. 
Description: Course covers the essentials of effective promotion and sales of wine to consumers and the trade. Includes image creation, communication skills, media usage, special event staging, preparing a public relations (PR) plan, writing PR materials and social media communications.

WINE 109 WINE CLUB CREATION, MAINTENANCE AND PROMOTION

1.5 Units/1.5 hours lecture. Grade or P/NP. Recommended: Eligibility for ENGL 100 or ESL 100. 
Description: Course covers the essentials of creating and maintaining a wine club, including club infrastructure; traditional and social media communication with members; hosting club events; preparing marketing and public relations plans and materials.

WINE 110 ADVANCED WINE SENSORY ANALYSIS

(Formerly AG 170) 1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Course Completion of WINE 70 and Course Completion of WINE 1 OR VIT 1; AND Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be 18 years or older 
Description: Professional wine competition organization, methodology, and awards. Critical evaluation of selected varietal wines with regard to wine judging competitions hosted by professional wine judges. An advanced sensory course for wine industry personnel and trade. Students should bring six matching wine glasses to every class session.

WINE 111.1 SONOMA AMERICAN VITICULTURE AREAS-NORTH COUNTY

(Formerly WINE 111) 1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Minimum Age 18 or older 
Description: This class is an investigation of Northern Sonoma County's winegrowing regions. The most important American Viticulture Areas (AVA) of Northern Sonoma County and the wines they produce will be examined in detail. Sensory evaluation of selected wines from each region will be explored. Northern Sonoma County winery guest presentations and field trips are a major component of this class. Students should bring six matching wine glasses to every class session.

WINE 111.2 SONOMA AMERICAN VITICULTURE AREAS-SOUTH COUNTY

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Minimum Age 18 or older 
Description: This class is an investigation of Southern Sonoma County's winegrowing regions. The most important American Viticulture Areas (AVA) of Southern Sonoma County and the wines they produce will be examined in detail. Sensory evaluation of selected wines from each region will be explored. Southern Sonoma County winery guest presentations and field trips are a major component of this class. Students should bring six matching wine glasses to every class session.

WINE 112 WINE REGIONS OF CALIFORNIA

(Formerly AG 174) 1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Limits on enrollment: Must be 18 years or older 
Description: This class is an investigation of California winegrowing regions outside of Sonoma County. Diverse wine areas beyond Sonoma will be covered, including the counties of Napa, Mendocino, Amador, El Dorado, Santa Cruz, Monterey, San Luis Obispo, and Santa Barbara.

WINE 113 WINEMAKERS OF SONOMA COUNTY

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Limits on enrollment: Must be 18 years or older 
Description: A series of discussions and tastings of major wine varietals of Sonoma County, their styles and characteristics. Course will look at Sonoma County's position and place in the United States and foreign markets from a wine quality and wine varietal prospective. Winemakers of Sonoma County will participate as guest speakers.

WINE 114 WINES OF CALIFORNIA AND EUROPE

(Formerly AG 173) 1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. 
Description: An introductory examination of the most famous wines of Europe contrasted with their California counterparts. Course will examine a different grape or related group of grapes and their expression on both sides of the Atlantic. Previous experience with wine is helpful but not necessary.

WINE 116 WINES OF ITALY

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be 18 years or older 
Description: An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.

WINE 117 WINES OF FRANCE

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be 18 years or older 
Description: An introductory examination of the wines of France. Each week, this course will examine a different region and related grape or group of grapes and the resulting wine(s).

WINE 118 ZINFANDEL-GRAPE TO GLASS

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be 18 years or older 
Description: An examination of Zinfandel--from growing the grape to the wine in the glass. In this intensive course, we will consider and taste the diversity of Zinfandel wine styles from the major Zinfandel producing areas of California.

WINE 119 AN EXAMINATION OF PINOT NOIR

1.5 Units/3.5 hours lecture for 8 weeks. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be 18 years or older 
Description: An examination of Pinot Noir--from growing the grape to the wine in the glass. This intensive course will consider and taste the diversity of Pinot Noir wine styles from the most important regions of California, Oregon, Europe and the southern hemisphere.

WINE 121 WINES OF SPAIN

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Limits on enrollment: Must be 18 years or older 
Description: An introductory examination of the major wine regions of Spain, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Spanish cuisine and culture and the stature Spanish wines have achieved worldwide.

WINE 123 CAUSATION AND DETECTION OF WINE FAULTS

1 Unit/1 hour lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR Course Completion of VIT 1. Limits on enrollment: Must be 18 years or older 
Description: An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.

WINE 124 CABERNET SAUVIGNON AROUND THE WORLD

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Limits on enrollment: Must be 18 years or older 
Description: This class is an examination of Cabernet Sauvignon and the wines in which it plays a key role around the globe. While this grape is noted prominently on many wine labels, it often plays an important incognito role in the most famous Bordeaux-style blends. In this intensive course, we study and taste a diversity of wine styles from the United States, Europe and the southern hemisphere.

WINE 125 NAPA VALLEY APPELLATIONS

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Limits on enrollment: Must be 18 years or older 
Description: This class is an investigation of Napa Valley’s winegrowing regions. In this intensive course, students will study and taste a diversity of wine styles from each of Napa’s appellations.

WINE 128 DEVELOPING AND MAINTAINING WINE SOCIAL MEDIA CAMPAIGNS

1.5 Units/1.5 hours lecture. Grade or P/NP. Recommended: Eligibility for ENGL 1A or equivalent and CS 57.11 and Course Completion of VIT 1 OR Course Completion of WINE 1. 
Description: Learn to build a team to create an effective social media campaign. Learn to use all major social media platforms to promote wine, winery events, and wine brands. Learn basics of wine branding and how to identify target audiences for wine social media campaigns. Learn to develop metrics for measuring effectiveness of wine social media campaigns and how to integrate social media campaigns into existing wine marketing strategies.

WINE 130 WINE SERVICE AND HOSPITALITY

1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Eligibility for ENGL 100 or ESL 100. Limits on enrollment: Must be 18 years or older 
Description: A comprehensive exploration of wine service covering the pragmatic concerns of selecting, serving, decanting, storing, transporting, handling and displaying wine in restaurant, tasting room, and private venues. Appropriate for hospitality professionals and wine aficionados.

WINE 131 WINE INDUSTRY EVENT PLANNING

(Formerly AG 178) 1.5 Units/1.5 hours lecture. Grade or P/NP. Prerequisite: Minimum Age 18 or older. Recommended: Course Completion of WINE 1 OR VIT 1. Limits on enrollment: Minimum Age 18 or older. Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18. 
Description: An introduction to planning, organizing, and managing wine industry events. Students will gain practical as well as classroom experience by participating in the organization and execution of a public wine tasting.