COURSE OUTLINE – INTRODUCTION SESSION

Part 1 – Getting to grips with the basics

How to taste and evaluate a wine, learn a systematic approach to tasting wine and some key terms.

Understand key factors affecting different wine styles:

• Environmental factors – what goes on in the vineyard
• Winemaking process – what goes on in the winery

A sparkling / aperitif white to provided.
Part 2 – Sense of smell game

A number of smells to be selected at random (equal to the number of guests, or double if only a few) and given to guests. Guests record their response to each smell and rotate the smells. Self score and discuss.
Part 3 – Blind taste two whites

Taste, record and discuss two white wines. Sheets to record comments to be provided.
Part 4 – Blind taste two red

Taste, record and discuss two red wines.

Part 5 – Blind taste a dessert wine

Optional for parts 3, 4 and 5 – a selection of cheeses.

Part 6 – Q and A and review of session.

Water, spittoons and biscuits to be provided.