Lesson 1Communicating tasting results to beginners: simplifying jargon and storytelling techniquesThis part focuses on sharing tasting notes with new folks. It shows swapping fancy terms for plain talk, using stories and likenesses, tailoring to listeners while keeping it true.
Translating technical terms into plain speechUsing stories and images to explain flavorsAdapting language to different audiencesGiving opinions without sounding intimidatingEncouraging questions and shared discoveryLesson 2Palate analysis: sweetness, acidity, tannin, alcohol, body, balance and finishThis part covers main palate bits: sweet, acid, tannin, booze, body, balance, finish. Learners try simple scales, compare feels, split flavour from structure in notes.
Recognizing sweetness and residual sugar levelsJudging acidity and freshness on the palateUnderstanding tannin texture and astringencyPerceiving alcohol, body, and weight in wineEvaluating balance, length, and overall finishLesson 3Recording tasting notes: concise structure and key phrases for beginnersThis part teaches writing short, tidy tasting notes. Learners use simple templates, short real phrases, focus key structure/flavour, making notes clear, matchable, easy review.
Basic tasting note template and sequenceChoosing precise but simple descriptorsSeparating appearance, nose, and palateSummarizing quality and readiness to drinkCommon beginner mistakes to avoid in notesLesson 4Describing common flavor families in plain language (fruit, floral, herbal, spice, earth, oak)This part helps name flavour groups in everyday words. It sorts fruit, floral, herb, spice, earth, oak into easy bunches, with real examples, dodging vague scary terms.
Fruit families by color and ripeness levelFloral notes and how to spot them gentlyHerbal, vegetal, and green character cuesSpice, earth, and mineral style descriptorsOak‑related flavors and how to phrase themLesson 5Common tasting faults (oxidation, cork taint, volatile acidity) and how to identify themThis part intros common wine faults like oxidation, cork taint, volatile acid. Learners learn usual smells, causes, spot faults vs style, when to send back bad bottle.
What makes a wine faulty versus just unusualOxidation signs in color, aroma, and tasteCork taint and musty TCA characteristicsVolatile acidity and nail polish notesLightstrike, reduction, and heat damage basicsLesson 6Using simple, consistent descriptors for a red and a white example with templates to followThis part uses simple steady words for one red, one white. Learners follow guides, compare build/flavour, see repeating talk builds trust, solid tasting ways.
Template layout for a basic white wineTemplate layout for a basic red wineShared descriptors that work for both stylesHighlighting key differences in structureAdapting templates to new grape varietiesLesson 7Four-step tasting framework: appearance, nose, palate, overall impression — step-by-step actionsThis part gives four-step tasting: look, smell, taste, conclude. Learners do repeatable steps, checklists, practice smooth from see to judge.
Step one: visual check and first impressionsStep two: smelling, from gentle to deep sniffsStep three: tasting, sipping, and spittingStep four: drawing a clear overall conclusionUsing the framework under time pressureLesson 8Evaluating the nose: primary, secondary, tertiary aromas and how to detect themThis part explains primary, secondary, tertiary smells, how they come, detect. Learners practice sniff methods, build smell memory, link scents to grapes, making, aging.
Primary fruit and floral aroma categoriesSecondary aromas from fermentation and leesTertiary aromas from oak and bottle agingStep‑by‑step smelling technique for beginnersBuilding an aroma memory using simple referencesLesson 9Assessing appearance: color, intensity, rim variation, clarity and viscosity termsThis part trains eyes on look: colour, strength, rim change, clear, thickness. Learners use plain backs, side-by-side wines, link visuals to grape, age, style.
Setting up proper light and backgroundColor hues and what they can suggestIntensity and rim variation with ageClarity, deposits, and what they may meanViscosity, legs, and alcohol indicationsLesson 10Practical exercises: guided tasting steps, using low-cost wines to practice the methodThis part gives hands-on tasting drills with cheap wines. Learners do full method, repeat compares, build trust via short home or group practices.
Choosing suitable low‑cost practice winesSolo practice sessions with clear goalsGroup tastings and role‑play of presentersFocused drills on one sense at a timeTracking progress with a tasting journal
