Note: This is an archived Handbook entry from 2013.
|Dates & Locations:|| |
This subject is not offered in 2013.
|Time Commitment:||Contact Hours: One week intensive block - including the Tuesday and Wednesday evening |
Total Time Commitment:
One-week intensive block. Students are required to undertake studying readings prior to attending the block and complete 2 online quizzes, a tour report and their practical book following the block. The theory and practical examinations are held during the teaching block.
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Attend and participate in all aspects of the week long teaching block, which includes compulsory wine tasting. Participants must be 18 years of age or older.
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
Melbourne School of Land & Environment Student Centre
Ground Floor, Melbourne School of Land & Environment (building 142)
Phone: 13 MELB (13 6352)
The objective of this subject is to introduce students to the Australian wine industry and its role in world wine production.
The content includes:
Examination - Theory (2 hours) = 40% (During teaching block) Examination - Practical (1 hour) = 20% (During teaching block) 2 online quizzes = 20% (one each weekend per fortnight following the teaching block) Practical book = 10% (Submitted after the teaching block) Tour report = 10% (1000 words)
|Prescribed Texts:|| |
Geddes, Robert (2011) “A good nose and great legs” Revised Edition. Murdoch Books, Millers Point, Australia
Clarke, O. (1996) Oz Clarke’s New Essential Wine Book: An Indispensable Guide to Wines of the World. Mitchell Beasley, London UK.
Iland, P. and Gago, P. (1997). Australian Wine: from the Vine to the Glass. Patrick Iland Wine Promotions, Adelaide.
Johnson, H. and Robinson, J. (2001). The World Atlas of Wine. 5 th Edition. Mitchell Beasley, London UK
Peynaud, E. (1987) The Taste of Wine. Macdonald Orbis, London.
Rankine, B. (1993) Making Good Wine. Sun Books. Crows Nest, NSW.
Robinson, J. et al (2006) Oxford Companion to Wine Third Edition Oxford University Press, Oxford UK.
The texts can be borrowed from the University Library or purchased from Melbourne University Bookshop or The Rural Store. The Rural Store stocks a wide selection of viticulture and oenology books. The address is: The Rural Store29 Lisbeth Avenue , Donvale,
Journals and Periodicals The following Journals and Periodicals not compulsory, however they contain valuable information about viticulture, winemaking and wine marketing.
The Australian and New Zealand Wine Industry Journal
The Wine Magazine
The Australian Grapegrower and Winemaker
Australian Society for Viticulture and Oenology You are invited to consider joining the Australian Society for Viticulture and Oenology (ASVO). The ASVO is the only professional organisation for winemakers and grape growers. The ASVO was incorporated in 1981 as a non-political organisation to serve the interests of practising winemakers and viticulturists by encouraging exchange of technical information. Its main outreach is through regular Australia-wide seminars, symposia and conferences that provide a forum for the sharing of current research and technological developments. The ASVO publishes a regular newsletter; and conference and seminar proceedings. Membership also includes the annual subscription to the Australian Journal of Grape and Wine Research. Contact details are as follows: The Australian Society of Viticulture and Oenology
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
|Generic Skills:|| |
Wine tasting is a compulsory component of this subject - exemption is not possible.
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