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What do I learn in a Wine Course besides the tasting?

A good question from interested and cautious people, deserves a similar answer that could be summed up in wine tasting as an end, but until you get there you need to know something about wines and tasting - After all, this is what the wine tasting does.

Eça de Queiroz wrote, and I quote from memory, “to teach it is necessary to fulfill one condition: to know!” A bit literal quote maybe but before approaching the tasting it is necessary to know at least two things, the first how our tasting system works - the senses - to look for what, where, and the second, knowing how wine is made, a matter that we all suppose to know, but when approached, there are many surprises…

Our senses are, after all, the judge of all our food, wine included, and if vision and smell do not offer greater care, the taste - the final judge - has more to be said for detecting the sweet, the bitter , the acid and the salty, the duration of the impression, in other words how long we perceive the taste of the food, wine in this case.

I should have already said, sorry to say it just now, that evaluating wines is an exercise in memory and systematization, thus gaining the foundations to do so, it seems to me that there is no need for greater demonstration of great value.

With regard to the wine itself, it is basic not to say obligatory to know how it is done. As an example, I ask: do you know what the differences are in the creation of a white and a red wine? And do you know how to make a sparkling wine? What is a raw sparkling wine?

If you know the answers to these few questions, you are likely to be better prepared than most to take your introductory course to the test, the truth is that it will also not hurt to remember these concepts.

In short, without knowing a minimum of wines and the functioning of our senses, it will be much more difficult to approach the course and the tasting of anything, and that of the wines in particular.

Thus, in a wine tasting initiation course, the following topics should be addressed:

  • History of wine: from the beginning to the present day.
  • The senses and the wines: the look, the smell and taste. The senses speak, interpret your messages.
  • Elementary tastes and aromas as a critical starting point for the evaluation. Its implications for wines and gastronomy, as a basis for table harmonies.
  • Varieties of wines
  • Vinification of the various types of wine.
  • Wine tastings: red, white, rosé or sparkling
  • The wine cellar as a source of pleasure and investment.
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