Sensory Analysis is an in-depth technical tasting seminar that explores the visual, olfactory, and gustatory sensory parameters of wine. This intensive is highly recommended for wine, food, marketing, and hospitality professionals, as well as all serious lovers of wine. Its “sense-by-sense” approach will systematically build your wine tasting skills, vocabulary, and ability to record meaningful and descriptive tasting notes. You will:
Examine a range of wines to study degrees of wine clarity and brightness.
Exercise your olfactory abilities by sniffing through a series of white and red wine odor reference standards.
Discover the scent of wine—what you smell, what it’s called, where it originates, and where it’s found in the world of wines—and build your understanding of the interplay of odors and flavors.
Study and improve your ability to notice wine faults by training with a flight of classic wine odor defects.
Learn to assess the “basic tastes,” thresholds and interactions, and mouthfeel in wine by tasting carefully prepared standards.
Apply what you’ve learned to a series of blind tasting flights representing a wide range of wine types and styles.
This class is a perennial favorite with limited seating; early enrollment is advised.
Instructor bio: John Buechsenstein, CHE, is a graduate of the University of California at Davis' renowned school of enology and viticulture, John now teaches extension courses at Davis as well as at The Culinary Institute of America at Greystone. As an active and enthusiastic winemaker in the California north coast, he is constantly exploring the world of enology and sensory analysis.
No sections of this course are currently being offered.