INSTRUCTOR: Deborah Parker Wong


An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.

Topics include:

  • Process sensory information analytically to assess wine quality and soundness or lack thereof
  • Understand the components of wine and the basics of wine chemistry and microbiology
  • Identify flaws and faults in wine and offer remedies for their prevention and/or cure

Additional information may be obtained by viewing the course section homepage.