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  • Sensory Development & Wine Styles Fall 2022

Sensory Development & Wine Styles Fall 2022

  • Tue, October 04, 2022
  • Tue, December 06, 2022
  • 10 sessions
  • Tue, October 04, 2022, 6:00 PM 10:00 PM (ADT)
  • Tue, October 11, 2022, 6:00 PM 10:00 PM (ADT)
  • Tue, October 18, 2022, 6:00 PM 10:00 PM (ADT)
  • Tue, October 25, 2022, 6:00 PM 9:00 PM (ADT)
  • Tue, November 01, 2022, 6:00 PM 9:00 PM (ADT)
  • Tue, November 08, 2022, 6:00 PM 9:00 PM (AST)
  • Tue, November 15, 2022, 6:00 PM 9:00 PM (AST)
  • Tue, November 22, 2022, 6:00 PM 9:00 PM (AST)
  • Tue, November 29, 2022, 6:00 PM 9:00 PM (AST)
  • Tue, December 06, 2022, 6:00 PM 9:00 PM (AST)
  • Prince George Hotel, 1725 Market St, Halifax, NS B3J 3N9
  • 0

Registration

The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.

Example of Syllabus of Course Content - final syllabus will be provided by Instructor at first class:

  • Class #1: A brief history of wine; Where grapes grow; Introduction to making wine
  • Class #2: Introduction to sensory evaluation
  • Class #3: Oak types/treatments; Wine faults
  • Class #4: Light to medium-bodied dry whites
  • Class #5: Medium to full-bodied aromatic whites; Full-bodied, dry whites
  • Class #6: Sparkling wines; Sweet and Fortified wines
  • Class #7: Light to medium-bodied red wines; Light to medium red wines mellow and perfumed
  • Class #8: Medium to full bodied reds
  • Class #9: Brief primer on wine service, food & wine pairing, wine list types/styles
  • Class #10: Final written/tasting exams

Course Evaluation:

  • 30% - Midterm (Written: 20%; Blind tasting: 10%)
  • 50% - Final exam (Written: 30%; Blind tasting: 20%)
  • 10% - Presentation
  • 10% - Research paper (due day of presentation)
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