The Science Behind Tasting Wine

This is the nerdiest of all the classes for those who really want to dive into the analytics of professional wine tasting! This class will teach you how to properly taste and analyze wine, but also explore much of the science behind what's happening when you taste wine and why. There are four steps in the process of analyzing and tasting; The Visual, The Nose, The Palate, and Tasting Conclusions. Learning these steps will arm you with a keen understanding of the differences in these categories of descriptors and the discernment of flavors.

You'll learn the science behind the color of red wine, what tearing is (legs) and understand how classic chemical compounds that create signature qualities in globally recognized varieties like the pepper aroma in Syrah or the herbal nature of Cabernet Sauvignon work. You'll go home with tasting charts, color analysis charts as well as a science glossary of terms. Five different wines and some light noshes will be sampled in class today.

Learn more about your instructor for this class, Sommelier Christophe Bakunas. 

You must be 21 or over to attend. Please present valid ID at the time of check-in.