Wines of the World

Subject UNIB30008 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 3 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2016:

July, Dookie - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 18-Jul-2016 to 22-Jul-2016
Assessment Period End 02-Sep-2016
Last date to Self-Enrol 19-Jul-2016
Census Date 29-Jul-2016
Last date to Withdraw without fail 19-Aug-2016


Additional charges apply for undertaking this subject. The cost for single room accommodation with shared bathroom facilities, breakfast, lunch and evening meal will be approximately $450. This fee includes the cost of the wine/food matching dinner ($50) Any students that do not take advantage of residing on campus for the intensive teaching block will need to make a stand alone payment for the special dinner via ECART.

Further details can be viewed at Dookie Intensives or contact:

Jacinta Way, Academic Support Officer, Dookie Campus

Phone: (03) 5833 9292

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 36 hours: residential intensive including lectures, practicals and field trips
Total Time Commitment:

Estimated total time commitment (including non-contact time): 170 hours

Study Period Commencement:
Credit Points:
February, June, July
February, July, September
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

The intensive blocks are taught as a residential subject on campus. There will be accommodation/catering costs involved with this subject. Students will stay on campus for the entire residential; Monday to Friday at the Dookie Campus.

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 website: or students can email


Mr Chris Barnes



Prof Snow Barlow

Subject Overview:

The practice of drinking wine, often with matching food, is an important component of social and business interaction in many but not all modern societies. It is a practice that raises conflicting issues relating to its social, economic and health impacts on society.

This subject will focus on the great wines of France as well as other world producers to trace the history and culture of the modern wine industry through the evolution of premium wine grape varieties and international wine styles that characterise the global wine industry. The regional and political innovations in grape-growing and winemaking that have resulted in the development of the great wines of the world are explored from historical, cultural and sensory perspectives. The great wine regions of Bordeaux, Burgundy and Champagne will be prime examples of the part wine plays in history and culture. The importance of regional climate and terroir in the development of the world's great wine regions will be further examined.

The sensory and philosophical perceptions of wine quality and style will be explored in lectures and tutorials to allow students to understand the composition of wine. For example: is the merit of a wine to be understood subjectively or objectively? Is it simply a matter of personal preference? In tutorials, students will have the opportunity to educate their palate to the sensory characteristics of major grape varieties and great wine styles of the world.

Learning Outcomes:

On completion of this subject, students should:

  • Discuss the role of French culture and business in the development of the global wine industry
  • Identify and distinguish classical wine varieties and styles on the basis of sensory analysis
  • Appreciate the culture and history of the modern wine industry
  • Explain the influence of terroir on grape quality and its influence on wine style and quality
  • Debate the science, philosophy and business of international wine quality
  • Analyse the culture, structure and economics of the global wine industry
  • One major assignment of 2000 words due approximately 6 weeks after the intensive worth 50%
  • One short assignment of 1200 words based on practicals due approximately 4 weeks after the intensive worth 20%
  • One forum assignment of 1200 words due approximately 4 weeks after the intensive worth 30%
Prescribed Texts:

Readings will be available on the LMS.

Recommended Texts:

Johnson, H. and Robinson, J. (2013) The Concise World Atlas of Wine. 7th Edition. Mitchell Beasley, London.

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:

On completion of this subject students should have developed the following generic skills:

  • The ability to write a logically argued and properly researched essay
  • The ability to critically assess information from a range of sources, and assess its quality and relevance to the questions under consideration
  • The ability to work as part of a multidisciplinary team on a project
  • Oral communication skills through presentation and investigation

A five day intensive course before the commencement of Semester 2, plus 12 weeks self-paced learning.

Related Course(s): Graduate Certificate in Global Wine Studies
Related Breadth Track(s): Wine and Food

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