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.
Wine Tasting: Sensory Techniques for Wine Analysis
oferecido por
Universidade da Califórnia, Davis
Programa - O que você aprenderá com este curso
Semana
1Wine 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 vídeos (total de (Total 128 mín.) min), 1 leitura, 1 teste
18 videos
Wine Styles Introduction1min
Introduction to Wine Sensory9min
Wine Glasses13min
Basic Wine Types3min
Old World Versus New World Wines5min
Climate and Style6min
Selecting Wines for this Course3min
Formal Wine Tasting Set-Up4min
The Tasting Grid5min
Wine Clarity7min
Wine Color10min
The First Sniff8min
The First Taste10min
The Second Taste6min
Wine Texture7min
Formal Wine Evaluation (Whites)9min
Formal Wine Evaluation (Reds)10min
1 leituras
Before You Begin...2min
1 exercício prático
Module 1 - Wine Styles24min
Semana
2Wine 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 vídeos (total de (Total 113 mín.) min), 1 leitura, 1 teste
24 videos
The Aroma Wheel13min
Grape Varietals8min
Bordeaux Reds and Whites3min
Selecting Typical Wines1min
Chardonnay7min
Chenin Blanc3min
Sauvignon Blanc3min
Semillon2min
Noble Rot2min
Riesling3min
The International Riesling Foundation & Trimethyldihydronaphthalene3min
Gewürztraminer3min
Pinot Grigio2min
MLF and Buttery3min
Cabernet Sauvignon4min
Merlot2min
Pinot Noir3min
Syrah / Shiraz3min
Grenache2min
Sangiovese2min
Descriptive Analysis4min
Flight of Whites13min
Flight of Reds13min
1 leituras
Selecting Wines for This Module10min
1 exercício prático
Module 2 - Wine Flavor/Aroma Standards22min
Semana
3Common 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 vídeos (total de (Total 71 mín.) min), 1 leitura, 1 teste
13 videos
Common Wine Faults7min
Beauty is in the Nose of the Beholder4min
Threshold4min
Oxidation Faults4min
Vinegar8min
Reduction Faults3min
Oxidation and Acetic Acid Faults10min
Sulfites and Sulfides4min
Microbial Faults6min
Cork Taint4min
Sulfites5min
Common Wine Faults Summary6min
1 leituras
Materials to Acquire10min
1 exercício prático
Module 3 - Common Wine Faults24min
Semana
4Wine 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 vídeos (total de (Total 75 mín.) min), 1 leitura, 1 teste
11 videos
Pairing Wine and Foods6min
Deconstructing the Flavors7min
Bridging Ingredients4min
Food Weight6min
The Cherry Tomato Experiment5min
Balance3min
Sip, Bite, Sip3min
Grading Food and Wine Interactions5min
Food and Wine Pairing Activity15min
Food and Wine Pairing Activity Continued15min
1 leituras
Materials For This Module15min
1 exercício prático
Module 4 - Wine and Food Pairing20min
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Melhores avaliações
por LN•Aug 27th 2018
Excellent course. I tell everyone I know about it. It was was very informative, but also interactive, fun, with real-world applicability. Do yourself a favor and sign up!
por SS•Mar 30th 2018
Great course for the ones who want to understand their wines better, and for wine professionals who would like to do a bit of knowledge fresh-up.
Instrutores
John Buechsenstein
Wine Appreciation FacultyUC Davis Division of Continuing and Professional Education
Sobre Universidade da Califórnia, 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.
Perguntas Frequentes – FAQ
Quando terei acesso às palestras e às tarefas?
Ao se inscrever para um Certificado, você terá acesso a todos os vídeos, testes e tarefas de programação (se aplicável). Tarefas avaliadas pelos colegas apenas podem ser enviadas e avaliadas após o início da sessão. Caso escolha explorar o curso sem adquiri-lo, talvez você não consiga acessar certas tarefas.
O que recebo ao adquirir o Certificado?
Quando você adquire o Certificado, ganha acesso a todo o material do curso, incluindo avaliações com nota atribuída. Após concluir o curso, seu Certificado eletrônico será adicionado à sua página de Participações e você poderá imprimi-lo ou adicioná-lo ao seu perfil no LinkedIn. Se quiser apenas ler e assistir o conteúdo do curso, você poderá frequentá-lo como ouvinte sem custo.
Qual é a política de reembolso?
Existe algum auxílio financeiro disponível?
How much should I expect to spend on materials for this course?
To properly complete this course, you are expected to purchase wine and materials on your own to follow along with the instructor. You will need to purchase wine glasses (if you do not already have a proper set as outlined in the lecture), up to 16 bottles of wine, and small amounts of food to experience this course fully. We anticipate you will spend anywhere from $150-$250 USD for the materials in this course.
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