INTRODUCTION: CLASS 3
THINKING AND TALKING WINE
The physical ability to sense stimuli is genetically predetermined. You can't increase the sensitivity of your olfactory epithelium or grow more taste buds. But you can improve your ability to recognize and describe those stimuli.
The first two classes of this course focused on perception and recognition.
This class focuses on wine evaluation and description.
Passionate about wine? Wine Spectator's New York office is looking for a detail-oriented editorial assistant for the magazine and an editorial assistant for the Restaurant Awards program and digital products.
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