Study + Intern
WGS/CLT 307 Wine and Food Pairing
Study + Internship in Aix-en-Provence Program
Aix-en-Provence, France
Dates: 1/21/25 - 5/10/25
WGS/CLT 307 Wine and Food Pairing
OVERVIEW
CEA CAPA Partner Institution: IAU
Location: Aix-en-Provence, France
Primary Subject Area: Culinary Arts
Instruction in: English
Course Code: WGS/CLT 307
Transcript Source: Partner Institution
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Prerequisites: This course is suitable for an undergraduate student who has successfully completed at least 3 semesters of College-level course work. Successful completion of ENG 101 or equivalent, and 6 credit hours above the 100-level (introductory) in the arts, humanities, social sciences and/or business are strongly recommended; or instructor permission. No prior experience with a Wine Studies course is necessary.
Additional Fee: $150.00
Additional Fee Description:This course may require payment of an additional fee to cover active learning components that are above and beyond typical course costs, such as site visits, entrance fees and other expenses.
DESCRIPTION
Red wine with meat and white wine with fish? A standard rule for food and wine pairing. Or is it? In this course you will learn there is much more to food and wine pairing than this simple clich . With a combination of lectures and tastings, students will learn about international grapes varieties, regions and winemaking techniques used to achieve certain styles of wine and their perfect food pairings. The course also includes Field Studies. Each class will focus on a specific wine style and grape varietal and review the relevant wine regions across the globe. The students will develop their tasting skills and food pairing withregular tastings in class accompanied by matching food examples. Our tastings will focus on Old World VS New World to emphasis the difference of terroir, wine styles and AOC restrictions between Europe and the rest of the world. Students will also learn about the basics of winemaking techniques, labels and the AOC system.