Wine Tasting 101

* Spend two uninterrupted hours with winemaker Stu Scott and learn:

• The terminology: Dry, tart, tannic, aroma, bouquet; what do they all mean?

• How to properly taste wine?

• How wine feels as well as tastes.

• What wine goes with what food, and a simple system for matching foods and wines.

• Proper serving and storage of wines.

• Ask the questions that you’ve been saving and that the grocery store can’t answer.

*Pre-registration required as class size is limited to 10 people. 

• The cost is $15 per person

• Receive 5% off any wines purchased after class

• An attendance deposit must be paid in advance to minimize NO-Shows.

Call 882-0214 To Make Your Reservations Today!

 

HOW TO TASTE WINE What is in wine? How to taste wine. a. Taste buds and swirling wine in your mouth. b. How to Sip: Inhale, swirl, exhale The UC Davis 20 point scale, and you. a. Color; synchronizing our eyes and brain. b. Dry. Its meaning and relation to perceived sweetness. c. Aroma and bouquet: the smells in your glass. Large vs. small glass, and smell influence on taste. d. Tartness. What, where and why. e. Sweetness: sugar or alcohol, or both. f. Body: mouth feel. What and why. g. Tannin. What, where and why. Balance, sugar and acids; the gymnastics of wine. a. Why fruits taste as it does: sugar and acid. Serving temperature: Cold thins and cleans; Warm fattens and perfumes. The Pepsi story. Matching food and wines. A system. How foods and wine interact. The orange juice, salad dressing and veggie stories. Temperature. How it influences storage and aging. How wine ages, the good, bad and the ugly. a. Color change as wine ages. The red, blue, brick, brown story. b. Acids in solvents, an equation that we feel and smell. How to make my open bottle of wine stay good longer. Organic Wine and Sulfite; what’s up with this? Avoiding “Red wine” headaches. Why wine bottles are different shapes and colors. Reading a wine label: Appellation, bottler/producer, and style of wine. How are wines named. Making "Jug wine" better: Aeration and Decanting. Opening stuck corks. Some strategies.