University of California, Davis
Wine Tasting: Sensory Techniques for Wine Analysis
University of California, Davis

Wine Tasting: Sensory Techniques for Wine Analysis

Taught in English

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75,486 already enrolled


Gain insight into a topic and learn the fundamentals

John Buechsenstein

Instructor: John Buechsenstein


(503 reviews)

Beginner level
No prior experience required
14 hours to complete
3 weeks at 4 hours a week
Flexible schedule
Learn at your own pace

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There are 5 modules in this course

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.

What's included

18 videos1 reading1 quiz6 discussion prompts

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.

What's included

24 videos1 reading1 quiz3 discussion prompts

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.

What's included

13 videos1 reading1 quiz2 discussion prompts

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.

What's included

11 videos1 reading1 quiz2 discussion prompts

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.

What's included

1 video1 peer review1 discussion prompt


Instructor ratings
4.9 (123 ratings)
John Buechsenstein
University of California, Davis
1 Course75,486 learners

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