À propos de ce cours : With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.
Les destinataires de ce cours : This course is primarily for anyone who wants to learn how to properly taste wine or how to pair wine with their food. For anyone looking to become a sommelier, serve in a restaurant, or just want be knowledgeable when tasting wine.
Créé par : University of California, Davis
Enseigné par : John Buechsenstein, Wine Appreciation Faculty
Extension
| Niveau | Beginner |
| Engagement | 5 weeks of study, 2-3 hours/week, including a final project |
| Langue | English |
| Matériel requis | You will need to purchase additional materials of wine, food, and glasses for this course. |
| Comment réussir | Réussissez tous les devoirs notés pour terminer le cours. |
| Notes des utilisateurs |
Programme de cours
SEMAINE 1
Wine Styles
In this first module we’ll take the first steps on our journey through the various categories of wines, starting with the flavor profiles of classic New World and Old World wines. We’ll also identify and describe flavor groups of wine and discuss sensory physiology including the visual, olfactory, textural, and taste aspects of various wines. We’ll also analyze how climate can affect the grape and wine flavor expression, and we’ll discuss the concept of "terroir". Finally, you will create a set of basic taste standards for practicing blind tasting.
18 vidéos, 1 lecture
- Reading: Before You Begin...
- Discussion Prompt: Your Learning Goals
- Vidéo: Wine Styles Introduction
- Vidéo: Introduction to Wine Sensory
- Vidéo: Wine Glasses
- Discussion Prompt: Buying Wine Glasses (Activity)
- Vidéo: Basic Wine Types
- Vidéo: Old World Versus New World Wines
- Vidéo: Climate and Style
- Vidéo: Selecting Wines for this Course
- Discussion Prompt: Selecting Wines For This Module (Activity)
- Vidéo: Formal Wine Tasting Set-Up
- Vidéo: The Tasting Grid
- Vidéo: Wine Clarity
- Vidéo: Wine Color
- Vidéo: The First Sniff
- Vidéo: The First Taste
- Discussion Prompt: First Taste
- Vidéo: The Second Taste
- Discussion Prompt: Comparison of Tastes
- Vidéo: Wine Texture
- Vidéo: Formal Wine Evaluation (Whites)
- Vidéo: Formal Wine Evaluation (Reds)
- Discussion Prompt: Final Thoughts?
Noté: Module 1 - Wine Styles
SEMAINE 2
Wine Flavor and Aroma
In this module, the journey continues and we will compare and contrast the flavor profiles of eight classic red varietals and eight classic white varietals. We’ll also discuss the growing requirements for each varietal as well as their cultural and historic background and growing locations. At the conclusion of this module, you will write a descriptive analysis of the aroma attributes you identify in a particular wine. Finally, you’ll create flavor standards to help you develop your sensory vocabulary.
24 vidéos, 1 lecture
- Reading: Selecting Wines for This Module
- Vidéo: The Aroma Wheel
- Discussion Prompt: Aroma Wheel Exercise
- Vidéo: Grape Varietals
- Vidéo: Bordeaux Reds and Whites
- Vidéo: Selecting Typical Wines
- Vidéo: Chardonnay
- Vidéo: Chenin Blanc
- Vidéo: Sauvignon Blanc
- Vidéo: Semillon
- Vidéo: Noble Rot
- Vidéo: Riesling
- Vidéo: The International Riesling Foundation & Trimethyldihydronaphthalene
- Vidéo: Gewürztraminer
- Vidéo: Pinot Grigio
- Vidéo: MLF and Buttery
- Vidéo: Cabernet Sauvignon
- Vidéo: Merlot
- Vidéo: Pinot Noir
- Vidéo: Syrah / Shiraz
- Vidéo: Grenache
- Vidéo: Sangiovese
- Vidéo: Descriptive Analysis
- Vidéo: Flight of Whites
- Discussion Prompt: Your Flight of White Experience
- Vidéo: Flight of Reds
- Discussion Prompt: Your Flight of Red Experience
Noté: Module 2 - Wine Flavor/Aroma Standards
SEMAINE 3
Common Wine Faults
Is there something wrong with this wine? This week we’ll examine the philosophy behind what actually constitutes a fault in wine. We’ll identify the most often-encountered faults and explain how to recognize them as well as determine what caused them. We’ll also examine the Old World and New World sensibilities toward some of these faults, and discuss how some so-called faults may really be attributes that contribute to a wine’s complexity. We’ll differentiate between a fault and a defect and examine the range of classic faults and their origins. You’ll learn techniques for spotting problems and create wine defect sniff standards to practice fault recognition.
13 vidéos, 1 lecture
- Vidéo: Common Wine Faults
- Reading: Materials to Acquire
- Vidéo: Beauty is in the Nose of the Beholder
- Vidéo: Threshold
- Vidéo: Oxidation Faults
- Vidéo: Vinegar
- Vidéo: Reduction Faults
- Vidéo: Oxidation and Acetic Acid Faults
- Vidéo: Sulfites and Sulfides
- Discussion Prompt: Fault Tests
- Vidéo: Microbial Faults
- Vidéo: Cork Taint
- Vidéo: Sulfites
- Vidéo: Common Wine Faults Summary
- Discussion Prompt: Sommelier Field Trip (Activity)
Noté: Module 3 - Common Wine Faults
SEMAINE 4
Wine and Food Pairing
Can you drink red wine with fish? In this module we’ll discuss the often perplexing question of how to pair wine with food, and the physical, structural, textural, and aromatic aspects of both the "wine side" and the "food side" of the equation. We’ll discuss ways to improve your ability to make flavorful choices and determine the structure and "weight" of a wine. To help you predict a good food match, we’ll talk about the process of flavor profiling and how to decide whether to change a wine or food to make a pair work. Finally, we’ll discuss the "seven deadly sins" of wine and food pairing, and you’ll develop a personal wine and food scoring system.
11 vidéos, 1 lecture
- Reading: Materials For This Module
- Vidéo: Pairing Wine and Foods
- Vidéo: Deconstructing the Flavors
- Vidéo: Bridging Ingredients
- Vidéo: Food Weight
- Vidéo: The Cherry Tomato Experiment
- Vidéo: Balance
- Vidéo: Sip, Bite, Sip
- Vidéo: Grading Food and Wine Interactions
- Discussion Prompt: Food and Wine Pairing Prediction
- Vidéo: Food and Wine Pairing Activity
- Vidéo: Food and Wine Pairing Activity Continued
- Discussion Prompt: Food and Wine Pairing Reflection
Noté: Module 4 - Wine and Food Pairing
SEMAINE 5
Project: Fully Describe a Wine From an Unusual Region or Varietal
In this final module, we’ll conclude our journey into wine tasting with a project that will demonstrate your understanding of the physiological process of wine tasting and the sensory techniques required for accurate wine analysis. You’ll apply the skills you have developed throughout this course to making a critical evaluation and description of a specific wine. Working with fellow learners in this peer review process, you will demonstrate your ability to describe the appellation, climate, winery, varietal and winemaking style as well as describe the visual, and tactile aspects of the wine. You’ll also describe the flavor and aroma of the wine, and make decisions about the best and worst food pairings for the wine.
1 vidéo
- Discussion Prompt: Reflection
Noté: Analytical Wine Tasting Report
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Créateurs
University of California, Davis
UC Davis, one of the nation’s top-ranked research universities, is a global leader in agriculture, veterinary medicine, sustainability, environmental and biological sciences, and technology. With four colleges and six professional schools, UC Davis and its students and alumni are known for their academic excellence, meaningful public service and profound international impact.
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