Intro to Wine Course Modules

Welcome/Syllabus:  Welcome and Introduction to Your Wine Class

Module 1:  The Wine Tasters’ Owner’s Manual, Part I – Smell:  How Your Nose Knows, White Table Wine Aroma Notes from the Wine Aroma Wheel, and How to Remember the Wines You Taste

Module 2:  The Wine Tasters’ Owner’s Manual, Part II – Taste and Touch:  How Your Tongue Tells, Estimating Your Threshold for Sweetness in White Table Wines, and the Importance of Sweet and Tart for White Wine and Food Matching

Module 3:  The Wine Tasters’ Owner’s Manual, Part III – Sight and Synthesis:  Sensory Evaluation Technique and the White Table Flavor Wine Spectrum (Flavor in Wine and Food Matching), a Tasting of Chenin Blanc and Muscat Blanc Varietal Wines

Module 4:  The Science of Wine Making from Imagination to Fermentation and White Wine Flavors I-- Aroma vs. Fermentation Bouquet, a Tasting of Johannisberg Riesling and Gewürztraminer Varietal Wines and Gewürztraminer Grape Juice

Module 5:  The Science of Wine Making from Barrel Aging to Bottle Aging and White Wine Flavors II-- Aroma, Fermentation, and Oak Aging Bouquets, a Tasting of Sauvignon Blanc & Chardonnay Varietal Wines made with and without oak aging