Curriculum

Saturday, August, 01, 2015

10:00 - 13:00 (Sofia (GMT+02:00))

About the webinar

Overview on the winetasting

 

CHAPTER CONTENTS

 

 

  1. INTRODUCTION
    • A. WINETASTING
    • B. WINETASTING AND LABORATORY ANALYSIS
    • C. SENSORY ANALYSIS VERSUS WINE APPRECIATION
  2. THE SENSES
    • A. WHAT ABOUT AUDITION?
    • B.  HOW DOES A SENSATION BECOME A PERCEPTION?
    • C. THE PHYSICAL SENSES
    • D. THE CHEMICAL SENSES
    • a. SENSE OF SMELL
    • b. SENSE OF TASTE
    • E. THE TONGUE MAP MYTH
    • F. MOUTHFEEL
    • G. ARE WOMEN BETTER THAN MEN IN WINETASTING?
    • H. SMOKERS AND WINETASTING?
  3. BEFORE YOU START THE WINETASTING
  • A. CONDITIONS AND EQUIPMENT
  • a. PLACE
  • b. TASTING GLASES – Flutes – The ideal glasses for sparkling wines
  • c. TASTING ORDER
  • d. THE TEMPERATURE
  • A. APPEARANCE
  • a. CLARITY
  • b. INTENSITY
  • c. COLOUR –White, rosé, red wines
  • d. OTHER OBSERVATIONS – Bubbles, Legs, Deposits
  • NOSE
  • a. CONDITION
  • b. INTENSITY
  • c. DEVELOPMENT – Primary, Secondary, Tertiary aromas
  • d. AROMA CHARACTERISTICS OR AROMA WHEEL
  • C. PALATE
  • a. DRYNESS/ SWEETNESS
  • b. ACIDITY
  • c. TANNIN
  • d. ALCOHOL
  • e. BODY
  • f. FLAVOUR INTENSITY
  • g. FLAVOUR CHARACTERISTICS
  • h. BALANCE
  • i. LENGTH
  • D. CONCLUSION
  1. STRUCTURED TASTING TECHNIQUE

Who Should Attend?

Wine  lovers and fans

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