Informações sobre o curso: With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.
Para quem é direcionado este curso: This course is primarily for anyone who wants to learn how to properly taste wine or how to pair wine with their food. For anyone looking to become a sommelier, serve in a restaurant, or just want be knowledgeable when tasting wine.
Desenvolvido por: University of California, Davis
Ministrado por: John Buechsenstein, Wine Appreciation Faculty
Extension
| Nível | Beginner |
| Compromisso | 5 weeks of study, 2-3 hours/week, including a final project |
| Idioma | English |
| Requisitos de hardware | You will need to purchase additional materials of wine, food, and glasses for this course. |
| Como ser aprovado | Seja aprovado em todas as tarefas para concluir o curso. |
| Classificação do usuário |
Programa
SEMANA 1
Wine Styles
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.
18 videos, 1 reading
- Leyendo: Before You Begin...
- Cuadro de aviso de la discusión: Your Learning Goals
- Vídeo: Wine Styles Introduction
- Vídeo: Introduction to Wine Sensory
- Vídeo: Wine Glasses
- Cuadro de aviso de la discusión: Buying Wine Glasses (Activity)
- Vídeo: Basic Wine Types
- Vídeo: Old World Versus New World Wines
- Vídeo: Climate and Style
- Vídeo: Selecting Wines for this Course
- Cuadro de aviso de la discusión: Selecting Wines For This Module (Activity)
- Vídeo: Formal Wine Tasting Set-Up
- Vídeo: The Tasting Grid
- Vídeo: Wine Clarity
- Vídeo: Wine Color
- Vídeo: The First Sniff
- Vídeo: The First Taste
- Cuadro de aviso de la discusión: First Taste
- Vídeo: The Second Taste
- Cuadro de aviso de la discusión: Comparison of Tastes
- Vídeo: Wine Texture
- Vídeo: Formal Wine Evaluation (Whites)
- Vídeo: Formal Wine Evaluation (Reds)
- Cuadro de aviso de la discusión: Final Thoughts?
Nota atribuída: Module 1 - Wine Styles
SEMANA 2
Wine Flavor and Aroma
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.
24 videos, 1 reading
- Leyendo: Selecting Wines for This Module
- Vídeo: The Aroma Wheel
- Cuadro de aviso de la discusión: Aroma Wheel Exercise
- Vídeo: Grape Varietals
- Vídeo: Bordeaux Reds and Whites
- Vídeo: Selecting Typical Wines
- Vídeo: Chardonnay
- Vídeo: Chenin Blanc
- Vídeo: Sauvignon Blanc
- Vídeo: Semillon
- Vídeo: Noble Rot
- Vídeo: Riesling
- Vídeo: The International Riesling Foundation & Trimethyldihydronaphthalene
- Vídeo: Gewürztraminer
- Vídeo: Pinot Grigio
- Vídeo: MLF and Buttery
- Vídeo: Cabernet Sauvignon
- Vídeo: Merlot
- Vídeo: Pinot Noir
- Vídeo: Syrah / Shiraz
- Vídeo: Grenache
- Vídeo: Sangiovese
- Vídeo: Descriptive Analysis
- Vídeo: Flight of Whites
- Cuadro de aviso de la discusión: Your Flight of White Experience
- Vídeo: Flight of Reds
- Cuadro de aviso de la discusión: Your Flight of Red Experience
Nota atribuída: Module 2 - Wine Flavor/Aroma Standards
SEMANA 3
Common Wine Faults
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.
13 videos, 1 reading
- Vídeo: Common Wine Faults
- Leyendo: Materials to Acquire
- Vídeo: Beauty is in the Nose of the Beholder
- Vídeo: Threshold
- Vídeo: Oxidation Faults
- Vídeo: Vinegar
- Vídeo: Reduction Faults
- Vídeo: Oxidation and Acetic Acid Faults
- Vídeo: Sulfites and Sulfides
- Cuadro de aviso de la discusión: Fault Tests
- Vídeo: Microbial Faults
- Vídeo: Cork Taint
- Vídeo: Sulfites
- Vídeo: Common Wine Faults Summary
- Cuadro de aviso de la discusión: Sommelier Field Trip (Activity)
Nota atribuída: Module 3 - Common Wine Faults
SEMANA 4
Wine and Food Pairing
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.
11 videos, 1 reading
- Leyendo: Materials For This Module
- Vídeo: Pairing Wine and Foods
- Vídeo: Deconstructing the Flavors
- Vídeo: Bridging Ingredients
- Vídeo: Food Weight
- Vídeo: The Cherry Tomato Experiment
- Vídeo: Balance
- Vídeo: Sip, Bite, Sip
- Vídeo: Grading Food and Wine Interactions
- Cuadro de aviso de la discusión: Food and Wine Pairing Prediction
- Vídeo: Food and Wine Pairing Activity
- Vídeo: Food and Wine Pairing Activity Continued
- Cuadro de aviso de la discusión: Food and Wine Pairing Reflection
Nota atribuída: Module 4 - Wine and Food Pairing
SEMANA 5
Project: Fully Describe a Wine From an Unusual Region or Varietal
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.
1 video
- Cuadro de aviso de la discusión: Reflection
Nota atribuída: Analytical Wine Tasting Report
Perguntas frequentes
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Desenvolvedores
University of California, Davis
UC Davis, one of the nation’s top-ranked research universities, is a global leader in agriculture, veterinary medicine, sustainability, environmental and biological sciences, and technology. With four colleges and six professional schools, UC Davis and its students and alumni are known for their academic excellence, meaningful public service and profound international impact.
Custo
| Comprar curso | |
|---|---|
| Acesso aos materiais do curso | Disponível |
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