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CAPS - Atlantic

Sensory Development & Wine Styles Fall 2025

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. Sensory Development is the first module of the Sommelier program and a prerequisite for other classes.

Number of seats still available = 9
$999.00 CAD
$999.00 CAD
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Schedule

Class Schedule

Class #1 – Tuesday, September 30th – Sensory Analysis of Wine, Introduction to Wine Service (Alana)


Class #2 – Tuesday, October 7th – Influence of Viticulture and Viniculture on Wine Analysis P1 (Alana)

Class #3 – Tuesday, October 14th – Influence of Viticulture and Viniculture on Wine Analysis P2, Faults & Taints (Alana)


Class #4 – Tuesday, October 21st – Midterm – White Wine Styles P1 (Erin)


Class #5 - Tuesday, October 28th – White Wine Styles P2 (Erin)

Class #6 – Tuesday, November 4th - Red Wine Styles P1 (Erin)


Class #7 – Tuesday, November 18th- Red Wine Styles P2 (Erin)


Class #8 – Tuesday, November 25th - Sparkling Wine Styles (Alana)


Class #9 – Tuesday, December 2nd – Sweet & Fortified Wine Styles (Lindsay)


Class#10 –Tuesday, December 9th - Rosé and Skin Contact Wines / Food and Wine Pairing (Alana)

Class #11 –Tuesday, December 16th – Final Exams (Alana)

Evaluation Criteria

Midterms            30%
Written Exam      20%
Tasting Exam      10%

Final exams        60%
Written Exam      40%
Tasting Exam      20%

Research Project  10%

* A research report (or PowerPoint if used) is due the day of your presentation, clearly indicating your references cited.

Note 1: In compliance to CAPS national educational standards, participants must achieve a minimum of 70% to successfully pass this module.

Note 2: Participants must achieve a minimum of 70% (collectively) on the tasting components to successfully pass this module.

Note 3: Research projects will receive a 10% deduction per day accepted after deadline. After 5 days the research project will receive a mark of zero.

Note 4: Participants are expected to attend all examination days.

Note 5: Students have four years to complete the program starting from when they start Sensory Development & Wine Styles.

Location

Location TBCt

5:00pm-8:00pm