Sensory appreciation course for wine

Very often, describing your own sensory impression also serves as a barrier. Why does this wine taste so good? What am I smelling here? Does this wine have a fault? These are just some of the questions you have probably already asked yourself more than once.

Wine is a cultural product, and has so many facettes, more than just about any other beverage. There are primary, secondary and tertiary aromas, all influencing the smell and taste of wine. This is a very practical seminar in which we will explain the physiology of our sensory organs to you, will introduce you to wine aromas typical of specific grape varieties, and show you the influence of acidity and tannins.

A circuit of different aromas will sensitise your sense of smell, while the IWI tasting sheet will help you in describing wines systematically, and various water-based tasting samples will give you an idea of just how sensitive your sense of taste is, while typical varietal wines will help you to recognise wines.