F I L M S T U D I E S F O O D & D R I N K F O O D & D R I N K Grape to Glass: A Beginner’s Guide to Wine T he world of wine is vast, but it does not have to be intimidating. This course will begin with an introduction on how to approach every glass of wine and give you the vocabulary to speak confidently about different characteristics, including tannin, acidity, sweet- ness, and alcohol. We will discuss the primary red and white grape varietals and the winemaking process from grape to glass for still, sparkling, and fortified wines. We will also explore the most popular wine-growing regions around the world and the styles they produce. Finally, we will embrace the social aspects of wine by learning about presentation and service, including glass- ware, decanting, and food pairing. During each class session, students will have the option of practicing and applying their learning through a guided tasting of two wines. By the end of the course, students will feel more confident in their ability to buy, taste, and serve wines for any occasion. This course includes optional wine tastings. Students will spend approximately $160–$200 to purchase the wines. More details will be provided prior to the first class. de si r e e h a r r i son-brow n Wine Educator Desiree Harrison-Brown is a certified Wine & Spirit Education Trust (WSET) Level 3 wine educator. She has experience in wine marketing and sales and has repre- sented global brands as a national wine ambassador. She has been featured in Wine Enthusiast and is a wine instructor at the Napa Valley Wine Academy. FD 01 W 6 weeks, July 10 – August 18 1 unit, $420 Limit: 50 Refund Deadline: July 13 Course Format: Flex Online Savor the Flavor: A Guide to Pairing Food and Wine P airing food with the right wine or matching a special wine to the perfect dish can be intimidating; however, the science of taste and smell sheds some light on how to create magic in your mouth. Though we all have diverse palates, there are scientific methods of learning about taste preferences. Once the science is understood, the artistic muse can be ushered in to create innovative and unique pairings to delight and tantalize the taste buds. In this course, you will be introduced to the science of taste and smell, and you’ll analyze your palate prefer- ences as well as those of others. Next, we will dive into the six major flavors—sweet, salty, sour, savory, spicy, and bitter—and discuss how they are displayed in different wines and foods. From there, we will explore the major theories of food and wine pairing and experi- ment with some classic pairings. In addition, we will examine how wine can be matched to everyday food and cuisines, such as potato chips and tacos. Finally, we will delve into innovative and artistic pairings, and you will have the opportunity to create a unique three-course food and wine pairing of your own. By the end of this course, you will understand the scientific and artistic elements of simple and complex wine pairings. This course includes optional wine tastings. Students will spend approximately $150–$200 to purchase the wines. More details will be provided prior to the first class. l i z t h ac h Wine Writer, Educator, and Consultant; Distinguished Professor of Wine, Sonoma State Liz Thach is a wine writer and educator with more than 20 years of experience in the global wine industry and has traveled to 65 countries. She was the first female Master of Wine (MW) in California. She is an author or co-author of nine wine textbooks, including Luxury Wine Marketing and Best Practices in Global Wine Tourism. She has also written more than 200 wine and sustainability articles for publications such as Wine Spectator, Forbes, and Wine Business Monthly. Thach received a PhD from Texas A&M. FD 04 W 4 weeks, August 7 – September 1 $320 Limit: 40 Refund Deadline: August 10 Course Format: Flex Online 25 R EGIS T R AT IO N F O R AL L C O UR S ES B EGINS ON MONDAY, MAY 22, AT 8:30 A M (P T ) R EGIS T ER O NL INE AT C O NT INUINGSTU DIES.STA NFORD.EDU