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In the Sensory Evaluation of Wine course, participants enhanced their critical tasting ability and learned basic aspects of sensory evaluation often overlooked in most wine tastings. They studied the different components of wine appearance, aroma, flavor, taste and mouthfeel. Participated in tastings of wine standards and explored the origins of desirable and undesirable flavors of wine and the stylistic contributions of winemaking techniques.

The rigorous two days of tasting provided participants all the information and training needed to critically evaluate wines. Topics and tastings included sessions on wine odors, defect recognition, tasting consistency, mouthfeel description, aroma recognition and more.

Participants not only learned all about wine tasting but were also exposed to a range of wines and wine styles from around the world.