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DRPS : Course Catalogue : School of Geosciences : Geography

Undergraduate Course: Geography of Wine (GEGR10078)

Course Outline
SchoolSchool of Geosciences CollegeCollege of Science and Engineering
Credit level (Normal year taken)SCQF Level 10 (Year 3 Undergraduate) AvailabilityAvailable to all students
SCQF Credits20 ECTS Credits10
SummaryThe primary aim of the course is to explore interactions of physical and human processes in time and space through the exemplar of wine. Key themes considered will include the diffusion of viticulture and wine consumption over time; the significance of place, especially through the concept of terroir and the legal concept of Geographical Indications; the environmental controls on viticulture and how these may change over time, such as through the effects of climatic change; and local versus global production and consumption and how these scales are related. Teaching will be by lectures, guest seminars, group presentations and online resources.
Course description Syllabus:

1) An introduction to the Geography of Wine
2) the Historical Geography of Wine: From Ancient Times to the Mid-19th century
3) The Historical Geography of Wine: The Phylloxera Disaster and Beyond
4) The Geography of Wine Production and Consumption
5) Viticulture and Wine Production
6) Environmental Factors in Viticulture
7) Wine and Place: Classification and Terroir
8) Wine and Place: Geographical Indications
9) Wine and Place: Heritage and Identity
10) Wine Marketing
11) Wine and and Climatic Change
12) Wine and Globalisation
Entry Requirements (not applicable to Visiting Students)
Pre-requisites Students MUST have passed: Human Geography (GEGR08007)
Prohibited Combinations Other requirements None
Information for Visiting Students
High Demand Course? Yes
Course Delivery Information
Academic year 2015/16, Available to all students (SV1) Quota:  46
Course Start Semester 1
Timetable Timetable
Learning and Teaching activities (Further Info) Total Hours: 200 ( Lecture Hours 30, Programme Level Learning and Teaching Hours 4, Directed Learning and Independent Learning Hours 166 )
Assessment (Further Info) Written Exam 60 %, Coursework 40 %, Practical Exam 0 %
Additional Information (Assessment) Class (formative) assessment as specified in course information (1500 words)
Degree (summative) assessment: course work (2000 words) (40%), examination (60%)

Feedback In addition to summative feedback on the degree course essay and degree exam, formative feedback will be provided through a class essay, in-class quizzes
Exam Information
Exam Diet Paper Name Hours & Minutes
Main Exam Diet S1 (December)2:00
Learning Outcomes
On completion of this course, the student will be able to:
  1. develop and awareness of the history of wine production and its influence on the present-day geography of wine production and consumption
  2. develop knowledge of the fundamental environmental factors in viticulture
  3. develop a critical appreciation of the significance of place in the production and consumption of wine
  4. develop a critical appreciation of wine production and consumption in the context of globalisation
Reading List
Black, R.E. and Ulin, R.C. (Eds) (2013) Wine and Culture: Vineyard to Glass (Bloomsbury, London).

Charters, S. (2006) Wine and Society (Elsevier, Amsterdam)

Jackson RS (2008) Wine Science: Principles, Practice, Perception 3rd edn (Academic Press, San Diego)

Johnson H and Robinson, J. (2013) The World Atlas of Wine 7th edn (Mitchell Beazley, London)

Robinson J (Ed) (2006) The Oxford Companion to Wine 3rd edn (Oxford University Press, Oxford)

Unwin PTH (1996) Wine and the Vine (Routledge, London)

NB: A very extensive reading list will be provided in the course information

Additional Information
Graduate Attributes and Skills Not entered
KeywordsNot entered
Course organiserProf Michael Summerfield
Tel: (0131 6)50 2519
Course secretaryMiss Sarah Mcallister
Tel: (0131 6)50 4917
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