Base Knowledge
N/A
Teaching Methodologies
Active pedagogical model, centered on the student, information sharing, and encouraging critical thinking. The teaching methodologies include lecture-based classes, practical application classes with problem solving, guided discovery, encompassing expository techniques, questioning, individual and group research, discussions, brainstorming exercises, and in-class questions solving.
The practical part of the classes includes sensory evaluation exercises of reference solutions, wines, and gastronomic products, to gain experience, sensory memory, and technical and practical skills. If resources are available, it is intended to carry out at least one field trip to places or events related to the scope of the CU.
Learning Results
O1 – Recognize food and wine in all their complexity and evolution throughout human history.
O2 – Recognize the importance of gastronomy and the relationship between gastronomy, tourism, and wines.
O3 – Explain the importance of wine in gastronomy, tourism, economy, and culture.
O4 – Utilize knowledge and terminology applied to the tasting of wine and gastronomic products.
O5 – Recognize the fundamental principles of pairing.
O6 – Justify pairing proposals between wine and gastronomic products.
Program
Module 1
– Characterization of different grape varieties, wine regions, and types of wine
– Characterization of different designations used in wine certification
– Theoretical and practical knowledge about sensory wine tasting
– General principles of wine and food pairing
– Identification of wine routes and their importance in local development
– Wine tourism and gastronomic tourism
– Relationship between wine and health: scientific evidence
Module 2
– Multifactorial and multidimensional etiology of human nutrition and its relationship with wine
– Gastronomy associated with wine regions
– Gastronomy festivals and wine-related events
– Pairing between wine and food: practical cases
– Creation of wine lists and wine cellar management
Curricular Unit Teachers
Goreti Maria dos Anjos BotelhoGrading Methods
- - Exam - 100.0%
- - Module 2 - Written individual test - 25.0%
- - Module 1 -Written individual test - 75.0%
Internship(s)
NAO
Bibliography
Cardoso, A.D. O Vinho – da uva à garrafa. Âncora Editora, 2007
Flandrin JL., Montanari M., 2008. História da alimentação. Vol. 1. Dos primórdios à Idade Média. Ed. Terramar
Fletcher J., 2006. Cheese & Wine. A guide to selecting, pairing and enjoying. California: Chronicle Books.
Franco J.E., Braga I.D., 2023. História Global da Alimentação Portuguesa. Bertrand Ed. Lda.
Guedes P. FIZZIOLOGIA – Elaboração de vinhos espumantes segundo o método clássico. Quântica Editora – Conteúdos Especializados Lda., 2021
Instituto da Vinha e do Vinho, I.P. Anuário 2022: Vinhos e Aguardentes de Portugal. Lisboa. Disponível em: https://www.ivv.gov.pt/np4/Anuário
Jackson R.S. 2017. Wine Tasting: A Professional Handbook. Third Edition. Academic Press Inc.
Laloganes JP 2010. The essentials of wine with food-pairing techniques. New Jersey: Pearson Education, Inc.
Loureiro V, Ferreira MM 2019. O vinho sentido. Sem descrever aromas ou atribuir pontuações. Lisboa: Plátano Editora
Singaravélou P, Venayre S, 2024. A Mercearia do Mundo. A globalização através dos produtos alimentares, do século XVIII aos nossos dias. Quetzal Editores