Course: Sensory Evaluation

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...
Ready to enroll? First, you must register for a membership to Your membership benefits include:

FREE enrollment in any course at Wine Spectator School

Over 230,000 searchable ratings and tasting notes

FREE mobile access so you can research wines wherever you are

E-newsletters with advance ratings

Editors’ blogs

Food and wine matching tool

And much more

Log In If You're Already a Member

Please log in using your email address and password for Wine Spectator School students who enrolled before 7.4.10, log in with your email address and school password or get more info here.

Forgot Password?

By clicking "Log in" you agree to the Terms and Conditions of Wine Spectator Online

Read our FAQ for more information

If you have questions about Wine Spectator School, please contact us.


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences