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Master Class in Blind Tasting Technique

Description:

4 class series • 2 hr per class

This is an advanced level tasting class designed for any one wishing to develop and improve their tastings skills. It is recommended for experienced tasters, both consumer and professional, and it is intended for collectors, wine buyers, sommeliers, retailers, importers, distributors, and anyone preparing for the CWE, WSET Diploma, Master Sommelier, or Master of Wine exam.

A strong knowledge of wine grapes, global wine regions, grape growing, and winemaking is recommended. All wines will be tasted blind, followed by a debriefing session to discuss and assess the wines. We will taste 12 wines each session.

Part I:

  • Appearance and the importance of color
  • Aroma: wine faults, esters & aldehydes
  • Gauging alcohol, acid, tannin, and residual sugar
  • Quality vs style
  • Recognizing different styles of sparkling wine
  • Markers for Champagne
  • Signs of tank, transfer, and traditional methods
  • Styles of still rose
  • Recognizing wine making techniques in rose

Part II:

  • White wine grapes
  • Color: grape, climate, winemaking, and age
  • The effect of skin contact on color, phenolics, and taste
  • The relationship between acidity, PH, and residual sugar
  • Understanding the impact of fermentation temperature & cultured yeast strains
  • The impact of climate, soil, and winemaking on aromatics and taste
  • The impact of oak, maturation, and bottle age on color, aroma, and taste
  • Markers for varietal character

Part III:

  • Red wine grapes
  • Color: grape, climate, winemaking, and age
  • The effect of ripeness upon aroma and tasteThe impact of fermentation temperature
  • Understanding phenolics and tannins
  • The impact of climate, soil, and winemaking on aromatics and taste
  • The impact of oak, maturation, and bottle age on color, aroma, and taste
  • Markers for varietal character

Part IV:

  • Determining the stage of fortification with Sherry, Port, Vdn, and Madiera
  • Assessing alcohol levels
  • Identifying winemaking techniques used to create sweetness
  • Judging residual sugar levels
  • Secrets to judging age, maturity, and longevity
  • Describing wine
  • Rating and scoring wine
  • Quality versus typicity
  • Quality and value
  • Final judgements

For additional information or questions, please contact us at info@capitalwineschool.com

2016 Dates & Times:  TBA

We are sorry but registration for this event is now closed.

Please contact us if you would like to know when this class will be offered again.

 
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