FST300.2 Vine to Table: Italian Wines in Context (Fall, Spring)

Enrollment priority to nutrition/food studies majors who may request two of the following: FST 300-Vine to Table, FST 304, FST 402, NSD 452; non-majors may register for only one. 

Increase your understanding of the history, culture, cultivation, production, business, and aesthetics of wine, from ancient to contemporary times, and from the vineyard to the winery to the table. Analyze the components of wines, the importance and influences attributed to terroir, and how to distinguish the qualities of Italian wines.

This course has an associated course fee. See the Course Fees webpage for more information.

Department: Food Studies

Location: Florence

Semesters: Fall, Spring

Credits: 3