This class is perfect for students looking to solidify their wine knowledge, analytical tasters, and anyone who wants theory to finally click in the glass.
Tasting Lab III bridges the gap between knowing wine theory and actually tasting it. Building on the sensory foundations of Parts I and II, this class focuses on recognizing how concepts like climate, grape characteristics, traditional winemaking decisions, and aging show up in aroma, flavor, and structure. Through guided tastings and discussion, we’ll connect cause to effect. Like why certain wines feel linear or broad, why some aromas dominate, and how balance is achieved (or lost). The goal is not memorization, but comprehension: tasting with context and understanding how theory becomes experience.