Sensory Development & Wine Styles Winter 2023

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 – Tuesday, January 24^th – Sensory Analysis of Wine, Introduction to Wine Service (Alana)

Class #2 – Tuesday, January 31^st – Influence of Viticulture and Viniculture on Wine Analysis 1 (Simon)

Class #3 – Tuesday, February 7^th – Influence of Viticulture and Viniculture on Wine Analysis 2 (Simon)

Class #4 – Tuesday, February 21^st – Midterms – White Wine Styles 1 (Mark)

Class #5 - Tuesday, February 28^th – White Wine Styles 2 (Mark)

Class #6 – Tuesday, March 7^th Red Wine Styles 1 (Mark)

Class #7 – Tuesday, March 21^st Red Wine Styles 2 (Mark)

Class #8 – Tuesday, March 28^th Sparkling Wine Styles (Carman)

Class #9 – Tuesday, April 4^th – Rosé and Skin Contact Wines / Food and Wine Pairing (Alana)

Class#10 – Tuesday, April 11^th Sweet & Fortified Wine Styles (Carman)

Class #11 – Tuesday, April 18^th – Final Exams (Mark)

 Course Evaluation:

• 30% - Midterm (Written: 20%; Blind tasting: 10%)
  
• 60% - Final exam (Written: 40%; Blind tasting: 20%)
• 10% - Research project & Presentation (due day of presentation)