Course Schedule & Logistics This course meets during the final five weeks of the Spring term. Instruction begins promptly at 6:00 PM; consistent punctuality is expected to ensure a seamless tasting experience.
Course Overview Wine Sensory explores the art and science of food and wine pairing through a systematic sensory approach. Using the "sensory pyramid," students evaluate pairings by prioritizing basic components—such as sweetness and acidity—before exploring textural elements and nuanced flavors.
Key Learning Outcomes:
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Sensory Evaluation: Students utilize the Davis Wine Aroma Wheel to categorize aromas and master the "Six S’s" of professional tasting: See, Swirl, Smell, Sip, Savor, and Summarize.
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Practical Application: Guided tastings pair specific wines with prepared dishes (e.g., smoked flank steak or chicken cacciatore) to observe the chemical interactions between tannins, acidity, and food.
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Gastronomic Identity: Exploration of how geography, climate (terroir), and culture shape regional cuisines and viticulture.
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Professional Foundation: Mastery of essential wine service, including serving temperatures and glassware, preparing students for careers in hospitality.
Important Course Notes:
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Off-Site Field Trip: A local winery visit is currently being coordinated for Weeks 2–5. If confirmed, the class location will be updated, and the session will begin and end at the winery.
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Glassware & Sanitation: Professional wine glasses are provided for each student. To maintain industry standards of sanitation, students are required to wash their glassware before departure (a demonstration will be provided).
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Dietary Needs: Tastings include food pairings. Please notify the instructor immediately of any food allergies.
- Teacher: Lisa Sherrill