General Information

Professor Information

Instructor Profile Picture


Dalton Draper




Office Hours

By Appointment

Class time

Wed 10:50 - 13:30

Course Description and Purpose

This course is intended to increase the fundamental knowledge of wine, basic production methods, tasting techniques, and flavor characteristics. Prerequisite: Minimum age 18.

Course Objectives

Students will be able to:

  •  Understand and Execute proper tasting techniques for evaluation of wine
  •  Characterize basic wine production for different styles of wine 
  •  Distinguish environmental impacts that effect the flavor of wine
  •  Review wines by price point and Dissect the reasons for this price point
  •  Compare the relationship between the wine industry and laws from around the world
  •  Demonstrate knowledge learned in a comprehensive blind tasting

Important Information


Please review the FIU's Policies and Netiquette webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses.

 As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Code of Conduct.

Technical Requirements and Skills

One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy we mean being able to manage and organize computer files efficiently, and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course; but students enrolled in online courses are expected to have moderate proficiency using a computer. Please go to the "What's Required" webpage to find out more information on this subject.

Privacy Policy Statements for partners and Vendors

Please visit our Technical Requirements webpage for additional information.

Accessibility and Accommodation

The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at (305) 348-3532 or visit them at the Graham Center GC 190.

For additional assistance please contact FIU's Disability Resource Center.

Web Accessibility Statements for Partners and Vendors

Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.

Academic Misconduct Statement

Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly to demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Handbook.

Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

Panthers Care & Counseling and Psychological Services (CAPS)

If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.

Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call (305) 348-2277 to set up a time to talk or visit the online self-help portal.

Course Prerequisites

For TUC-FIU students, must be 18 years of age or older. 

Review the Course Catalog. webpage for prerequisites information.

Textbook and Course Materials

Complete Wine Course (OPTIONAL)
title : 

Complete Wine Course (OPTIONAL)

authors : 

Kevin Zraly’s



Reference Material

  1. Burr, Chandler  The  Emperor of Scent, Random House, New York  ©2002 
  2. Cass, Bruce     Oxford Companion  for the Wines of North America Oxford University Press, New York  © 2000
  3. Clarke, Oz    The New Wine Atlas,  Harcourt,  New York © 2002
  4. Davidson, Alan    The Oxford Companion to Food,  Oxford University Press New York  © 1999
  5. Johnson, Hugh    A Life Uncorked, University of  California, Berkley, © 2006
  6. McCallman, Mark and Gibbons, David    Cheese; a Connesours Guide to the World’s Best, Clarkson Potter, NY © 2005
  7. O’Brien, Patrick K.  Ed.    Atlas  of World  History,  Oxford University Press, New York  © 2002
  8. Pollan, Michael    Omnivors Dilemma, a Natural History of Four  Meals, Penguin Press, NY ©2006
  9. Robinson, Jancis    The Oxford Companion to Wine,   3nd Edition,  Oxford University Press  © 2006
  10. Robinson, Jancis    The World Atlas  of Wine, 6th Edition, Mitchell Beazley, London © 2007
  11. Smith, Andrew    The Oxford Companion to American Food and Drink, Oxford University Press, © 2007
  12. Stevenson, Tom    The Sotheby’s Wine Encyclopedia, 4th Edition Revised,   D. K. Publishing, Inc.  New York  © 2007

Class Participation/Attendance

Students are expected to have each class assignment completed prior to class. Any absence must conform to university policy and permission requested two weeks in advance. Lateness will impact your performance grade so plan to arrive Five minutes early so you are ready when class begins. There is a maximum of 3 points per day for 14 Weeks for a total of 42 points.

Course Detail

Course Communication

Communication in this course will take place via the Canvas. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox.

Weekly Wine Tasting Submissions and Exams

In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. It is your responsibility to make sure your computer meets the minimum hardware requirements.

All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.

Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Online Support Services.

No Submissions will be accepted after the due date, and all Wine tasting assignments will be due by 23:59 the same day as the wine tasting.  Please be sure to complete the wine tasting in class and upload your document to canvas immediately. 

All Exam will be given as specified in the schedule below. There will be no make ups or retakes, and each exam will have only 1 attempt per student. The exam will be open all day but once you start the exam you will have a total of 2 hours (120 minutes) to complete the exam. The exam will be a selection of multiple choice questions (1 correct answer) showing 1 question at a time. Please be sure to click "Submit" after you have completed the exam, if you do not click the submit button your exam answers maybe lost and your attempt marked invalid by Canvas.


Course Requirements
Number of Items
Points for Each
Total Points Available
Weekly Wine Tasting101010020%
Blind Tasting25010030%
Final Exam

LetterRange (%)LetterRange (%)
LetterRange (%)
A95 +B83 - 86.9C71 - 76.9
A-90- 94.9B-80- 82.9D60- 70.9
B+87 - 89.9C+77 - 79.9F59.9 or less

Course Calendar

Weekly Schedule

Class Subject
Reading /Assignment
Week 1


CW: pgs 2-28
pgs 249-277
Week 2

History Of Wine / Wines of Today and Tomorrow

CW: pgs30-32; pgs38-41; pgs133-152
Week 3
Systematic Approach to Tasting Wine /
Introduction to Wine Evaluation tools

Week 4

Storage, Cellaring, and Service of Wine / 

Wine Inventory Management

CW: pgs30-32; 38-41; 133-152
Week 5
The VineCW:  pgs 194-201
Week 6
Environmental Impacts on growing 
Week 7

Managing a Vineyard 

CW:  pgs 194-201

Week 8
Blind Tasting 1

Midterm On Canvas

Week 9

Winemaking and Maturation

Week 10
White and Sweet Winemaking process

CW; pgs 42-51; pgs 112-122

Week 11
Red and Rose Winemaking processCW:  pgs 154-163;  pgs 238-241

Week 12
What makes the Price of Wine / Wine and LawsCW:  pgs 178-188

Week 13

Fortified Winemaking Process

Week 14
Blind tasting 2

Week 15

Final Exam

On Canvas