Sensory Eval of Wine Varietals

Provides a comprehensive introduction to sensory evaluation including the physiology of olfaction and gustation, the Systematic Approach to Tasting, perception thresholds, the chemistry of food and wine pairing, wine defects, and the sensory evaluation of French, Italian, and Iberian wine varieties and styles. Must be at least 18 years of age. May be offered in a distance-learning format.