Wine Sensory Analysis 1
Seminar Format
What It's About
What is the difference between aroma, body, and texture? How do I distinguish good from lesser quality? What do appearance, smell, and taste reveal? What can I deduce from them? Describing wines "blind" and classifying them by quality can be learned!
Objectives
Seminar participants learn the theoretical background for evaluating wines and sparkling wines. In practical tastings, different types of wine and sparkling wine are professionally tasted. By the end of the seminar, participants will be able to independently describe, recognize, and qualitatively classify wines in a structured and systematic manner—and thus repeatably at any time.
Content
- What is sensorially perceptible? How do I recognize acidity, tannin, body, and finish?
- What do appearance, smell, and taste tell me about the wine?
- What are the most important aroma groups? How are they formed?
- What is the difference between primary, secondary, and tertiary aromas? What do these reveal about the wines and sparkling wines?
- Which wine and sparkling wine styles can be derived and recognized?
- What do these reveal about the grape varieties and origin of the wines?
- What are the so-called “markers,” i.e., identifying features of quality?
Target audience
Seminar participants learn the theoretical background for evaluating wines and sparkling wines. In practical tastings, different types of wine and sparkling wine are professionally tasted. By the end of the seminar, participants will be able to independently describe, recognize, and qualitatively classify wines in a structured and systematic manner—and thus repeatably at any time.