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Fundamentals of Wine Studies II: Sensory Evaluation of Wines and their Components

(1.5 ceu)

A core course in the Professional Program in Wine Studies

This serves as one of two introductory and essential courses in wine studies. In this class, students extend their wine vocabulary and discover how their individual sense of taste works. Through instructive tasting, students determine their threshold for certain tastes and learn how to identify various flavors in wine, how to find wine faults, how to differentiate between different winemaking methods, and how origin can affect flavor. Students also engage in blind tastings as they further expand their understanding of the palate. Course fee includes all wines to be tasted in the course. Note: Please bring six glasses to each session. You must be at least 21 years old to enroll in this course.

There are currently no sections open for enrollment.

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Sections closed for enrollment

Thurs. Sept. 17, Berkeley

DERRICK SCHNEIDER, B.S., is a passionate wine enthusiast, freelance food and wine writer, and computer programmer. His writing has appeared in The Wine News, The Art of Eating, and several other publications. He publishes a popular food and wine blog at www.obsessionwithfood.com.

NOTE: This class is closed. For information about related courses, contact your academic department.

• $425 (EDP 021386)

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