Welcome Video
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Module Details
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Introduction to Course
Instructor Bio |
Intro to
Wine Course Modules
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Welcome/Syllabus: Welcome and Introduction to Your Wine Class
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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
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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
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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
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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
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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
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