HSP*H 127 - Food and Wine Dynamics

Institution:

Connecticut State Community College Naugatuck

Subject:

Description:

3 cr. An examination of the principles behind classic and traditional wine and food pairing. Students will learn to recognize the character and key components in wine: acidity, alcohol, sweetness, varietal character, tannin, body, texture and age. Students willparticipate in focused tastings: Herbs & Wines; Fats & Acids; the Seven Foods that Challenge Wine; Spicy Foods & Wine; and Desserts & Dessert Wines. Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nv.edu

Phone Number:

(203) 575-8040

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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