Showing details for OEVT1122 P in the 2017 Spring term. View another term
Sensory Evaluation of Wines I
In this course you will learn to critically evaluate a wines sensory properties, make a judgment on quality, and convey these impressions in a clear, unambiguous way. Topics covered include the physiology and psychology of sensory analysis; the elements of wine quality and how to assess them; description of wine and appropriate use of wine terminology; major wine styles and the influence of winemaking variables; common wine faults and wine and food matching. As the tasting of wine and related solutions forms an essential part of wine evaluation, the theoretical elements will be complemented by a series of practical tasting sessions which will be conducted during a class. Tasting wine regularly and thoughtfully whenever the opportunity presents itself will further assist you in developing your palate and confidence.