| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (European Master) (2016) |
 Subjects |
| WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING |
| Contents |
| IDENTIFYING DATA | 2018_19 |
| Subject | WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING | Code | 19635105 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | First | 2Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| • Wine listing | |
| • Pairing: contrast and affinity | |
| • Affinities, contrast and textures |
|
| • Wine serving and decantation | |
| • Bottles, glasses and other instruments | |
| • Gourmet products: cheese, beer, olive oil, chocolate, forest fruits… |
