Wine Tasting: Essential Sensory Analysis Techniques
Learn professional wine tasting techniques and sensory evaluation methods. Develop skills to analyze wine characteristics and flavor profiles.
Learn professional wine tasting techniques and sensory evaluation methods. Develop skills to analyze wine characteristics and flavor profiles.
This introductory course from UC Davis teaches the fundamentals of wine tasting and sensory analysis. Students learn the physiological process of wine tasting, develop a sensory vocabulary, and master techniques for evaluating different wine varieties. The curriculum covers classic wine types, fault detection, and food pairing principles. Through hands-on tasting exercises and peer reviews, participants gain practical experience in professional wine assessment techniques while exploring the rich cultural and market significance of wine.
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What you'll learn
Master the physiological process of wine tasting and sensory evaluation
Develop expertise in comparing flavor profiles of classic red and white varietals
Learn to identify common wine defects and quality indicators
Understand principles of wine and food pairing
Master professional wine assessment techniques and terminology
Skills you'll gain
This course includes:
PreRecorded video
Graded assignments, exams
Access on Mobile, Tablet, Desktop
Limited Access access
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Module Description
This comprehensive wine tasting course introduces students to professional sensory evaluation techniques. Participants learn about wine varieties, tasting methodology, and systematic analysis approaches. The curriculum covers sensory physiology, classic wine types, fault detection, and food pairing principles. Through guided tastings and practical exercises, students develop their palate and learn to articulate wine characteristics using industry-standard terminology. The course emphasizes hands-on experience with different wines and culminates in a peer-reviewed wine assessment project.
Fee Structure
Instructor
Wine Appreciation Faculty
John Buechsenstein is a veteran California winemaker and wine educator with extensive experience in the Napa Valley and other wine-growing regions of the California coast. He has led wine study tours to Bordeaux, Champagne, the Loire Valley, and the Rhone Valley in France. Recently, Buechsenstein served as the COO of Sauvignon Republic Cellars, specializing in Sauvignon Blancs from around the world. As a co-founder of California's Rhone Rangers, he has vinified nearly every major vinifera grape into a variety of styles, and has also made award-winning wines at Fife Vineyards and McDowell Valley Vineyards. A world-renowned wine educator for over 30 years, he has received the UC Davis Outstanding Teaching Award and lectures on wine sensory evaluation at the UC Davis Division of Continuing and Professional Education. He has also taught at the Culinary Institute of America at Greystone. Buechsenstein is a past president of the American Society for Enology and Viticulture, a charter member of the Society of Wine Educators, and has served as a professional wine judge at competitions both in the U.S. and abroad. He co-authored the Wine Aroma Wheel and has written for the Sommelier Journal.
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