Descriptive Analysis of White and Red Table Wines
Registration Deadline: Mar 23, 2013
Event Type: Seminars and Classes
Description: Smell—not taste—is the human sense that detects the overall flavor in wine. Our sense of smell is the most acute and powerful tool we use to record our sensory impressions of wine. By training your sense of smell and your brain, you can leap from vague hedonic impressions of wine to more intellectual, analytical responses. Through practice with white and red wine reference standards, you can quickly learn the descriptive language of wine and enable your brain to accumulate, store and recall valuable sensory memories. Scheduled by popular demand, this intermediate-level class is offered to give students who have taken the introductory class a chance to further expand their wine vocabulary and wine tasting abilities. Numerous prepared odor standards and blind tastings of commercial wines will be presented to train you how to describe a wide range of white and red wine types.
Fee includes two lunches and all wine.
• Event Organizer:
UC Davis Extension
Da Vinci Building
1632 Da Vinci Ct. Davis, CA 95618
• Website: extension.ucdavis.edu/winemaking
$550. Enroll in section 123VIT206.
• Available languages: