IDENTIFYING DATA 2023_24
Subject (*) TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD Code 19224224
Study programme
Bachelor's Degree in Oenology (2014)
 Cycle 1st
Descriptors Credits Type Year Period
3 Optional Fourth 1Q
Language
Català
Department Biochemistry and Biotechnology
Coordinator
MATEOS FERNÁNDEZ, MARIA ASSUMPTA
 E-mail mariaassumpta.mateos@urv.cat
Lecturers
MATEOS FERNÁNDEZ, MARIA ASSUMPTA
Web
General description and relevant information <p>Presentació dels vins en l'àmbit de la restauració i el turisme. Harmonia i maridatge de vins i menjars. </p>

Competences
Type A Code Competences Specific
 A10 Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A10 Coneix la presentació dels vins en l'àmbit comercial.
Adquireix criteris de compra i ordenació dels vins, així com la forma de tarifar en funció dels diversos paràmetres.
Aprèn a crear una carta de vins i els condicionants que representa.
Adquireix la capacitat de presentar vins en diferents idiomes.
Adquireix la capacitat de presentar vins en diferents idiomes.
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
1. Wine service technology The presentation of wines. Basic concepts of wine service in the field of catering and tourism. Relationship with the client.
2. Management of the restaurant's cellar

 Wine purchase and classification. Wine storage conditions. Management, rotation of wines and drinks. Pricing policy.
3. Functions of the sommelier
 Elaboration of a wine list. Notions of room technology. Mise-en-place in the restaurant. Wine service Service temperatures and wine decanting.
4. Knowledge about wines and presentation of wines at commercial level Wine and consumer interaction. Presentation of wines in the catering and commercial areas.
Elaboration of technical and commercial data sheets for wines.
Descriptions and tasting notes in different languages.
Interpretation of national and international wine labels.
5. Enoludic days and activities Wine Routes. Slow Food movement and local markets. Natural wines Current markets and trends.
6. Harmony of wines and food Basic knowledge of traditional cuisine and nouvelle cuisine. Basics of wine and food harmony. Pairing with international dishes.
7. Harmony of affinity and contrast Textures. Wines and spices. Wine as a creative process of dishes. Selection of menus and wines. Harmony with other drinks: beers and spirits.
Practical experiences (will be carried out progressively throughout the subject) I. Service technology: On site
II. Real experience on the harmony of wines and food. Affinity and contrast tests. (In classroom tasting, 2 days).
III. Exhibition and hedonic presentation of wines (performed as winemaker or owner).

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
2 0 2
Lecture
A10
 12 11 23
Laboratory practicals
A10
 10 8 18
Assignments
A10
 2 22 24
Personal attention
3 0 3
 
Short-answer objective tests
A10
 5 0 5
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities How the enologist should present and sell the wine
Lecture Theory sessions with presentations
Laboratory practicals Tasting and pairings in the tasting room
Assignments Reports and exams (short answer questions)
Personal attention Tutoring and work consutations

Personalized attention
Description

Resolution of doubts and script of the student's personal work

Assessment
Methodologies Competences Description Weight        
Assignments
A10
 Moodle test: wines and pairing, technical visits and preparation of technical and commercial wine data sheets (30%).
Analysis work of a wine list and analysis of a wine label (30%).
 60%
Short-answer objective tests
A10
 Exam (30%) 30%
Others   Assistance 10%
 
Other comments and second exam session

La segona convocatòria sera una prova escrita de les parts no superades en primera convocatòria amb un 5.

Sources of information

Basic

Qué vino con este pato? Ferran Centelles. Ed. Planeta Gastro, 2016

El vino y su servicio. David Noel Ghosn. Anaya Formación, 2012

Felipe Gallego, Jesús, 1998. Manual Práctico de Restaurante. Ediciones Paraninfo S.A.,1ª ed., 11ª imp.

World Atlas of Wine - 8t edition. Hugh Johnson & Jancis Robinson. Ed. Octopus, 2019

Food & Wine Pairing, 2006 – A Sensory Experience. Robert J Harrington -Wiley Ed.

Perfect Pairings. A Master Sommelier’s Practical Advice for partnering wine and food. Evan Goldstein and Joyce Goldstein. Univerity of California Press, 2010

What to drink and what to eat. Andrew Drornenburg. Karen Page. Bulfinch Press, 2014

Papilas y moléculas: la ciencia aromática de los alimentos y el vino. François Chartier. Planeta Gastro, 2017.

DIVINAMENT. Meritxell Falgueras. Ed. Larousse 2020
Complementary

Recommendations


 
Other comments
Nivell bàsic de francès i anglès
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.