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HB 409

Introduction to Wine

Michigan State University 3 credits Hospitality Business

Course Description

Introduction to wine with emphasis on primary varietals and blends, legal nomenclature, classes of wine, and wine production. Potential health implications of wine consumption and socio-cultural and historical facts. Wine and food matching and tools and approaches for wine and food matching. Sensory assessment is discussed. No alcohol is consumed in this course.

Code
HB 409
Credits
3
Subject
Hospitality Business

Programs That Include This Course

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