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  • Sensory Development & Wine Styles *Saint John NB*

Sensory Development & Wine Styles *Saint John NB*

  • Sun, June 04, 2017
  • Sun, August 20, 2017
  • 5 sessions
  • Sun, June 04, 2017, 9:00 AM 5:00 PM
  • Sun, June 25, 2017, 9:00 AM 5:00 PM
  • Sun, July 16, 2017, 9:00 AM 5:00 PM
  • Sun, July 23, 2017, 9:00 AM 5:00 PM
  • Sun, August 20, 2017, 9:00 AM 5:00 PM
  • Italian By Night, 97 Germain St, Saint John, NB E2L 2E9
  • 5

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The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.

This course is instructed by Mark DeWolf, Craig Pinhey and Simon Rafuse.

Syllabus of Course Content:

Sunday June 4 - Simon Rafuse

  • Lesson #1: A brief history of wine; Where grapes grow; Introduction to making wine
  • Lesson #2: Introduction to sensory evaluation
  • Lesson #3: Oak types/treatments; Wine faults

Sunday June 25 - Craig Pinhey

  • Mid Term Exam
  • Lesson #4: Light to medium-bodied dry whites
  • Lesson #5: Medium to full-bodied aromatic whites; Full-bodied, dry whites

Sunday July 16 - Craig Pinhey

  • Lesson #6: Sparkling wines; Sweet and Fortified wines
  • Lesson #7: Light to medium-bodied red wines; Light to medium red wines mellow and perfume

Sunday July 23 - Mark DeWolf

  • Lesson #8: Medium to full bodied reds
  • Lesson #9: Brief primer on wine service, food & wine pairing, wine list types/styles

Sunday August 20 - Craig Pinhey

  • Lesson #10: Final written/tasting exams and presentation

Course Evaluation:

  • 30% - Midterm (Written: 20%; Blind tasting: 10%)
  • 50% - Final exam (Written: 30%; Blind tasting: 20%)
  • 10% - Presentation
  • 10% - Research paper (due day of presentation)
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