Wine Tasting: Sensory Techniques for Wine Analysis
Learn to detect aromas, flavors & structure in wine. Train your palate with key varietals, regions & tasting methods. Experience shapes perception.
Learn to detect aromas, flavors & structure in wine. Train your palate with key varietals, regions & tasting methods. Experience shapes perception.
This course, offered by the University of California, Davis, provides a comprehensive introduction to wine tasting and sensory analysis. Led by instructor John Buechsenstein, students will explore the physiological process of wine tasting and develop a sensory vocabulary. The curriculum covers wine styles, flavor profiles of classic varietals, common wine faults, and food pairing principles. Through practical exercises and tastings, learners will gain hands-on experience in formal wine evaluation, fault recognition, and food pairing. The course culminates in a peer-reviewed project where students apply their newly acquired skills to analyze and describe a specific wine. This course is designed for beginners and wine enthusiasts looking to enhance their tasting skills and wine knowledge.
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What you'll learn
Develop a sensory vocabulary for describing wine characteristics
Understand and apply formal wine tasting techniques
Identify flavor profiles of classic white and red wine varietals
Recognize common wine faults and their causes
Apply principles of food and wine pairing
Understand the impact of terroir and climate on wine flavors
Skills you'll gain
This course includes:
6.47 Hours PreRecorded video
4 quizzes,1 peer review
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There are 5 modules in this course
This course provides a comprehensive introduction to wine tasting and sensory analysis techniques. The curriculum is structured to build foundational knowledge and skills progressively. It begins with an exploration of wine styles and the basics of sensory evaluation, including visual, olfactory, and gustatory assessments. Students then delve into the flavor profiles of classic white and red varietals, learning about their characteristics and growing conditions. The course also covers common wine faults, teaching learners to identify and understand various defects. A significant portion is dedicated to wine and food pairing principles, including practical exercises to develop pairing skills. Throughout the course, students engage in hands-on tasting exercises, sensory vocabulary development, and practical applications of learned concepts. The final project allows learners to demonstrate their acquired skills by conducting a full sensory analysis of a specific wine.
Wine Styles
Module 1 · 4 Hours to complete
Wine Flavor and Aroma
Module 2 · 3 Hours to complete
Common Wine Faults
Module 3 · 2 Hours to complete
Wine and Food Pairing
Module 4 · 2 Hours to complete
Project: Fully Describe a Wine From an Unusual Region or Varietal
Module 5 · 2 Hours to complete
Fee Structure
Payment options
Financial Aid
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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4.7 course rating
507 ratings
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