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Wine Spectator School

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.



Module 1 Wine Quality and Flaws
(~ 2 pages / 15 minutes)
Module 2 Sensing to Describing
(~ 1 page / 5 minutes)
Module 3 Talking Wine
(~ 6 pages / 25 minutes)
Module 4 A Pair of Tastings
(~ 30 minutes each)
Summary and Wrap-Up (~ 2 pages / 5 minutes)
Quiz (10 multiple choice...

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