Loading the player...
Taught by Professor Jennifer Simonetti-Bryan | 30 min | Categories: Food & Wine
The sensation of drinking a good or bad wine relies on what happens to its source grape in the vineyard. This lecture takes you through the first half of the wine-making process and reveals how climate, altitude, weather patterns, and other factors play a critical role in shaping a wine's flavor and quality.
24 Lectures
1
Why Learn about Wine?
0
of 30 min
2
A Taster's Tool Kit
0
of 28 min
3
Winemaking-From Vineyard to Harvest
0
of 30 min
4
Winemaking-From Harvest to Bottle
0
of 29 min
5
The Whites-Riesling to Chardonnay
0
of 29 min
6
The Reds-Pinot Noir to Cabernet
0
of 32 min
7
Champagne and Other Sparkling Wines
0
of 33 min
8
Port, Sherry, and Other Fortified Wines
0
of 33 min
9
What to Drink with Dessert
0
of 30 min
10
French Regions-Bordeaux and Loire
0
of 33 min
11
French Regions-Burgundy and Alsace
0
of 32 min
12
French Regions-Rhone, Languedoc, Provence
0
of 31 min
13
Wines of Northern Italy
0
of 37 min
14
Wines of Southern Italy
0
of 30 min
15
The Tastes of Germany and Austria
0
of 29 min
16
The Tastes of Spain and Portugal
0
of 31 min
17
U.S. Regions-California
0
of 35 min
18
U.S. Regions-Washington and Oregon
0
of 32 min
19
Other U.S. Regions, Mexico, and Canada
0
of 32 min
20
Sampling Argentina and Chile
0
of 30 min
21
The Best of Australia and Tasmania
0
of 32 min
22
Wines of New Zealand and South Africa
0
of 34 min
23
Becoming a Knowledgeable Wine Buyer
0
of 30 min
24
Wine for Any Occasion and Any Food
0
of 31 min
