In order to get the most out of class, we recommend students have a certain level of theoretical knowledge before enrolling in the Blind Tasting Course. If you can answer most of the questions below correctly, we think you’re ready! If not, consider taking our 24-week Viticulture & Vinification Course instead–or call the office to discuss your options further.
- What is the difference between Pouilly-Fumé and Pouilly-Fuissé?
- Describe the aromatic influence of new French oak on white wine.
- Name three regions that typically produce high alcohol red wines.
- Name three regions that typically produce low alcohol white wines.
- What grapes are you most likely to find in a Left Bank Bordeaux?
- What grape put New Zealand on the map?
- What makes a bad vintage in Napa Valley (i.e., too much rain, too cold, excessive heat)?
- What properties can you expect from wines made in very cool climates?
- Would you describe Nebbiolo as light, medium, or full bodied? Why?
- What is Malolactic Fermentation?
- How would you expect Malolactic Fermentation to alter the flavor of a wine?
- What is the difference between a Botti and a Barrique?
- How would you expect a Botti to affect the flavor of a wine versus a Barrique?
- What is battonage?
- How would you expect battonage to affect the flavor of a wine?
- Which is a cooler climate growing region for Shiraz/Syrah—Barossa Valley or Carneros? AND which would you expect to have higher alcohol levels?
- What does a corked wine smell and/or taste like?
- Which wine would you expect to have more tannin—Cabernet Sauvignon from Napa Valley or Pinot Noir from Alsace?
- Please describe the flavor profiles of both American and French oak?
- Why are wood chips added to a wine?
- Do legs in a wine glass indicate the quality of the wine?
- Why do some winemakers add acid to their wine? AND does that alter the taste?
- What are the main soil structures of the world’s classic wine regions?