Taste Wine Like A Pro, Level I

Using your powers of observation, your sense of smell, and some solid wine information (and some process of elimination), one can deduce the identity of a wine. Notice during this process you haven’t even tasted the wine! Yep, it can be done. Which means it can be taught.

Join Paul Kelly Wheeler for some in-depth cues, pointers, and methodologies for the proper analysis, evaluation, and ultimately the conclusion of wine’s identity–blind.

Learn how we sense flavor, what can impede our ability to taste/smell, and why are some people (seemingly) just naturally better tasters?

Understand “classes” of tasters like Tolerant, Sensitive, and Hyper-Sensitive

Understand “Terroir’s” undeniable fingerprint on a wine

A thorough understanding and use of the world’s best tasting methodolgy (in our opinion), the Court of Master Sommelier’s System of Deductive Tasting

Understand what separates you from a professional taster–what do they have, what can they do, that you can’t?

Enjoy eight (8) wines (at least $25 retail) for tasting, two of which will be tasted blind

All AWS courses with wine ALWAYS include artisanal cheeses, salumi, olive selection, warmed Marcona almonds with olive oil & rosemary, dark chocolate truffles, and a selection of crackers and fresh breads (some are Gluten-Free options)

Tickets available on CulinaryLocal