Об этом курсе: With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.
Для кого этот курс: This course is primarily for anyone who wants to learn how to properly taste wine or how to pair wine with their food. For anyone looking to become a sommelier, serve in a restaurant, or just want be knowledgeable when tasting wine.
Автор: University of California, Davis
Преподаватели: John Buechsenstein, Wine Appreciation Faculty
Extension
| Уровень | Beginner |
| Выполнение | 5 weeks of study, 2-3 hours/week, including a final project |
| Язык | English |
| Требования к аппаратным средствам | You will need to purchase additional materials of wine, food, and glasses for this course. |
| Как пройти курс | Чтобы пройти курс, выполните все оцениваемые задания. |
| Оценки пользователей |
Программа курса
НЕДЕЛЯ 1
Wine Styles
In this first module we’ll take the first steps on our journey through the various categories of wines, starting with the flavor profiles of classic New World and Old World wines. We’ll also identify and describe flavor groups of wine and discuss sensory physiology including the visual, olfactory, textural, and taste aspects of various wines. We’ll also analyze how climate can affect the grape and wine flavor expression, and we’ll discuss the concept of "terroir". Finally, you will create a set of basic taste standards for practicing blind tasting.
18 видео, 1 материал для самостоятельного изучения
- Reading: Before You Begin...
- Discussion Prompt: Your Learning Goals
- Видео: Wine Styles Introduction
- Видео: Introduction to Wine Sensory
- Видео: Wine Glasses
- Discussion Prompt: Buying Wine Glasses (Activity)
- Видео: Basic Wine Types
- Видео: Old World Versus New World Wines
- Видео: Climate and Style
- Видео: Selecting Wines for this Course
- Discussion Prompt: Selecting Wines For This Module (Activity)
- Видео: Formal Wine Tasting Set-Up
- Видео: The Tasting Grid
- Видео: Wine Clarity
- Видео: Wine Color
- Видео: The First Sniff
- Видео: The First Taste
- Discussion Prompt: First Taste
- Видео: The Second Taste
- Discussion Prompt: Comparison of Tastes
- Видео: Wine Texture
- Видео: Formal Wine Evaluation (Whites)
- Видео: Formal Wine Evaluation (Reds)
- Discussion Prompt: Final Thoughts?
Оцениваемый: Module 1 - Wine Styles
НЕДЕЛЯ 2
Wine Flavor and Aroma
In this module, the journey continues and we will compare and contrast the flavor profiles of eight classic red varietals and eight classic white varietals. We’ll also discuss the growing requirements for each varietal as well as their cultural and historic background and growing locations. At the conclusion of this module, you will write a descriptive analysis of the aroma attributes you identify in a particular wine. Finally, you’ll create flavor standards to help you develop your sensory vocabulary.
24 видео, 1 материал для самостоятельного изучения
- Reading: Selecting Wines for This Module
- Видео: The Aroma Wheel
- Discussion Prompt: Aroma Wheel Exercise
- Видео: Grape Varietals
- Видео: Bordeaux Reds and Whites
- Видео: Selecting Typical Wines
- Видео: Chardonnay
- Видео: Chenin Blanc
- Видео: Sauvignon Blanc
- Видео: Semillon
- Видео: Noble Rot
- Видео: Riesling
- Видео: The International Riesling Foundation & Trimethyldihydronaphthalene
- Видео: Gewürztraminer
- Видео: Pinot Grigio
- Видео: MLF and Buttery
- Видео: Cabernet Sauvignon
- Видео: Merlot
- Видео: Pinot Noir
- Видео: Syrah / Shiraz
- Видео: Grenache
- Видео: Sangiovese
- Видео: Descriptive Analysis
- Видео: Flight of Whites
- Discussion Prompt: Your Flight of White Experience
- Видео: Flight of Reds
- Discussion Prompt: Your Flight of Red Experience
Оцениваемый: Module 2 - Wine Flavor/Aroma Standards
НЕДЕЛЯ 3
Common Wine Faults
Is there something wrong with this wine? This week we’ll examine the philosophy behind what actually constitutes a fault in wine. We’ll identify the most often-encountered faults and explain how to recognize them as well as determine what caused them. We’ll also examine the Old World and New World sensibilities toward some of these faults, and discuss how some so-called faults may really be attributes that contribute to a wine’s complexity. We’ll differentiate between a fault and a defect and examine the range of classic faults and their origins. You’ll learn techniques for spotting problems and create wine defect sniff standards to practice fault recognition.
13 видео, 1 материал для самостоятельного изучения
- Видео: Common Wine Faults
- Reading: Materials to Acquire
- Видео: Beauty is in the Nose of the Beholder
- Видео: Threshold
- Видео: Oxidation Faults
- Видео: Vinegar
- Видео: Reduction Faults
- Видео: Oxidation and Acetic Acid Faults
- Видео: Sulfites and Sulfides
- Discussion Prompt: Fault Tests
- Видео: Microbial Faults
- Видео: Cork Taint
- Видео: Sulfites
- Видео: Common Wine Faults Summary
- Discussion Prompt: Sommelier Field Trip (Activity)
Оцениваемый: Module 3 - Common Wine Faults
НЕДЕЛЯ 4
Wine and Food Pairing
Can you drink red wine with fish? In this module we’ll discuss the often perplexing question of how to pair wine with food, and the physical, structural, textural, and aromatic aspects of both the "wine side" and the "food side" of the equation. We’ll discuss ways to improve your ability to make flavorful choices and determine the structure and "weight" of a wine. To help you predict a good food match, we’ll talk about the process of flavor profiling and how to decide whether to change a wine or food to make a pair work. Finally, we’ll discuss the "seven deadly sins" of wine and food pairing, and you’ll develop a personal wine and food scoring system.
11 видео, 1 материал для самостоятельного изучения
- Reading: Materials For This Module
- Видео: Pairing Wine and Foods
- Видео: Deconstructing the Flavors
- Видео: Bridging Ingredients
- Видео: Food Weight
- Видео: The Cherry Tomato Experiment
- Видео: Balance
- Видео: Sip, Bite, Sip
- Видео: Grading Food and Wine Interactions
- Discussion Prompt: Food and Wine Pairing Prediction
- Видео: Food and Wine Pairing Activity
- Видео: Food and Wine Pairing Activity Continued
- Discussion Prompt: Food and Wine Pairing Reflection
Оцениваемый: Module 4 - Wine and Food Pairing
НЕДЕЛЯ 5
Project: Fully Describe a Wine From an Unusual Region or Varietal
In this final module, we’ll conclude our journey into wine tasting with a project that will demonstrate your understanding of the physiological process of wine tasting and the sensory techniques required for accurate wine analysis. You’ll apply the skills you have developed throughout this course to making a critical evaluation and description of a specific wine. Working with fellow learners in this peer review process, you will demonstrate your ability to describe the appellation, climate, winery, varietal and winemaking style as well as describe the visual, and tactile aspects of the wine. You’ll also describe the flavor and aroma of the wine, and make decisions about the best and worst food pairings for the wine.
1 видео
- Discussion Prompt: Reflection
Оцениваемый: Analytical Wine Tasting Report
Часто задаваемые вопросы
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Авторы
University of California, Davis
UC Davis, one of the nation’s top-ranked research universities, is a global leader in agriculture, veterinary medicine, sustainability, environmental and biological sciences, and technology. With four colleges and six professional schools, UC Davis and its students and alumni are known for their academic excellence, meaningful public service and profound international impact.
Стоимость
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Рейтинги и отзывы
Very nice !
Great introduction to the world of wine.
Good course - reviewed it only but may come back for the purchased version.
Coursera делает лучшее в мире образование доступным каждому, предлагая онлайн-курсы от ведущих университетов и организаций.
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I would like to say THANK YOU to UC Davis and in particular to professor Buechsenstein. The course was fascinating. I have already earned this year my WSET 1 certification and I was looking to further expand my knowledge about analyizing wines and their aromas/flavors like professional reviewers do. This course was a great way to start; I learned so much in terms of information and how to have a professional framework to analyze wines from a sensory perspective. The combination of theory and practice was perfect and it really helped me to understand (and make mistakes) about the concepts that were discussed. Now, there is now so much more that I want to learn. Overall, excellent course, Cheers, Jose Cubillos.