Course 2 - Interactive Sensory Training and Tasting

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 purchase and access this course. For Instructions on how to do this here.