Sensory Development & Wine Styles Spring 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.

Location: Port Experience Room, NSLC, 5485 Clyde St

Time: 5pm-8pm

Class Schedule -

1. Tuesday March 4
2. Tuesday March 11
3. Tuesday March 18
4. Tuesday March 25 *midterm*
5. Tuesday April 1
6. Tuesday April 8 
7. Tuesday April 15
8. Tuesday April 22
9. Tuesday April 29
10. Tuesday May 6
11. Tuesday May 13 *final exam*

Course Evaluation

Midterms [Tuesday, March 25th)       30%

·         written exam                                   20%

·         tasting exam                                    10%

Final exams [Tuesday, May 13th)       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: Participants are expected to attend all examination days. Any rescheduling may result in an additional supplemental fee.