This course begins by putting students through a sensory training.
Students will learn the basic components of wine by tasting and evaluating a series of aroma, taste and tactile components. This section will provide a proper foundation to evaluate wine and build a vocabulary so servers can better articulate wine to customers.
The interactive tasting will include 4 wines and apply the wine knowledge learned in the Foundation of Professional Service. The comparative tasting will help the students define specific aroma/flavor profiles; calibrate their palate for acid, tannin and alcohol; and help build a wine vocabulary.
A user account with WineMentor needs to be created to access this course.