Wine Judge Training Progam

Syllabus for Year 3

JUDGING OF WINE STYLES

I.       Aesthetics

            A.  Wine Judging as an Art Form                      B.  Group Sharing

II.      Economics

A.     Judging vs. Pleasure Drinking vs. Profitable Collecting

B.     Competence and Standards

C.     Marketing Award Winning Wines

D.     Feedback for Improving the Amateur Process

III.    Chemistry of Wine

            A.  Anthocyanins for Color                               B.  Fermentation

            C.  Odor & Flavor Elements                             D.  Oxidation

IV.    Review of Sensory Evaluation

A.     AWS Manuals #6 and #11

B.     Putting Sense Data into Words

V.     Flip Chart Reporting of Trainees Evaluations

            Name   Scores   Color   Odor   Taste   Finish   Balance   Total

VI.    Morning Wines

            A.  Generics:   White   Red

            B.  Varietals:   White   Red

            C.  Sparkling

VII.  Judging Environment:  Lighting, Temperature, Noise, Odors, etc.

VIII.  Judging Equipment & Procedures

            Glasses                                                             Palate Cleaners     

            Spit Buckets                                                     Coding & Masking    

            Stewards                                                          Scoring Forms

IX.    Flip Chart Reporting of Trainees Evaluations

            Name                                                               Word Picture of Outstanding Perception

X.     Afternoon Wines

            A.  Aperitif                                                       B.  Fruit Wines

            C.  Dessert Wines                                            D.  Fortified Wines

XI.    Food vs. Competition Wines

A.     Harmonization of Flavors with Bland or Pungent Foods

B.     Competition Wines Judged on Their Own Merit

            C.  Statistics

XII.   Faulted Wines

XIII.     Review, Questions, Discussions, and Program Evaluation