VIN 185 - Introductory Sommelier Prep.

1. Explain visual attributes of wine
   1. Differentiate turbidity and sedimentation
   2. Evaluate wine hue and intensity
   3. Discuss ‘legs’ and relate to alcohol content
2. Summarize color attributes of wine
   1. Identify predominant hues in wine
   2. Evaluate color intensity
   3. Describe rim variation
3. Identify aspects of odor
   1. Review sensory properties of wine defects
   2. Discuss intensity as it relates to aromatic properties
   3. Differentiate fruit and non-fruit odors.
   4. Explain the impact of earth and minerality on odor
4. Investigate how wine impacts the palate
   1. Identify indicators of sweetness and acid
   2. Explain the role of alcohol in wine balance
   3. Evaluate concentration of tannin
   4. Evaluate the length of finish for wine
5. Relate sensory data to old or new world wine producing techniques
   1. Discuss how perception of acid differs between new and old world wines
   2. Discuss the effect of climate on wine attributes
   3. Discuss typicality of grape varietal odors
6. Discuss techniques to approximately determine the age of wine
   1. Differentiate color changes with white and red wines during aging
   2. Explain how odors change during red and white wine aging
   3. Identify structural changes which occur during wine aging