Geography of Wine (U03227)

? Credit Points : 20 ? SCQF Level : 10 ? Acronym : GEO-3-GEOGWINE

The primary aim of the course is to use the geography of wine as an exemplar of the interactions of physical and human processes in time and space. The cultivation of vines and the production and consumption of wine will be considered in a geographical context through a focus on spatial variations in the relevant physical as well as economic, cultural and social factors in wine production and consumption. Topics covered include the history of wine production and consumption; viticulture, including the environmental requirements of different vine varieties; the elements of wine-making and how these vary nationally and by region; the characteristics of wine production in selected regions in Europe, North America and Australasia. Special emphasis will be placed on the physical and cultural dimensions of the concept of 'terroir', the impact of globalisation on locally-based wine production and marketing, and the likely future impact of climatic change on the global distribution of wine production.

Teaching will be primarily through lectures and student projects and presentations; reading will be provided by a range of books already available in the Main Library, which will be placed on reserve, and through journal articles accessible electronically. The major periodical source will be the Journal of Wine Research (co-founded and edited by Professor T. Unwin of the Department of Geography, Royal Holloway, University of London). Three non-compulsory practicals on the characteristics of different vine varieties and influence of terroir will be organised to supplement the course.

Entry Requirements

? Pre-requisites : No formal prerequisite requirements but a background in both human and physical geography is strongly recommended.

Subject Areas

Home subject area

Geography, (School of GeoSciences, Schedule N)

Delivery Information

? Normal year taken : 3rd year

? Delivery Period : Semester 2 (Blocks 3-4)

? Contact Teaching Time : 2 hour(s) per week for 10 weeks

First Class Information

Date	Start	End	Room	Area	Additional Information
10/01/2008	15:00	16:50	Room 2.19, Old Infirmary (Geography)	Central

All of the following classes

Type	Day	Start	End	Area
Lecture	Thursday	15:00	17:00	Central

Summary of Intended Learning Outcomes

By the end of the course students will:

- Be aware of the history of wine production and its influence on the present-day geography of wine production and consumption
- Know the physical requirements of the major vine varieties, and the main elements of vine cultivation
- Understand the basic elements of wine production and marketing and how these vary nationally and regionally
- Have a broad knowledge of the world's major wine-producing regions and an awareness of the major similarities and differences between them
- Have a more detailed knowledge of some of the major wine-producing regions of Europe, North America and Australasia
- Have a critical appreciation of the concept of 'terroir'
- Be able to set changes in wine tastes, production and marketing in the broader context of globalisation trends in the world economy
- Be aware of the likely impact of global warming on the present geographical distribution of wine production
- Appreciate how the geography of wine provides exemplars of the interplay of contingency and process in the interaction of people with the physical environment

Assessment Information

Class work (formative assessment): Class essay 1500 words (75%); student presentation (25%)
Degree assessment (summative assessment): Degree essay (2000 words) (40%); exam (2 questions, 2 hours) (60%)