Lesson 1Communicating tasting results to beginners: simplifying jargon and storytelling techniquesThis section focuses on sharing tasting results with beginners. It shows how to replace jargon with plain speech, use analogies and short stories, and adapt explanations to different audiences while staying accurate and respectful.
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 section covers the main palate structure elements: sweetness, acidity, tannin, alcohol, body, balance, and finish. Learners practise simple scales, compare sensations, and learn to separate flavour from structure in their descriptions.
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 section teaches how to write concise, organised tasting notes. Learners follow a simple template, use short, concrete phrases, and prioritise key structural and flavour points, creating notes that are clear, comparable, and easy to 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 flavour families in plain language (fruit, floral, herbal, spice, earth, oak)This section helps learners describe flavour families in clear, everyday language. It organises fruit, floral, herbal, spice, earthy, and oak notes into simple groups, with concrete examples and tips to avoid vague or intimidating terminology.
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 section introduces common wine faults such as oxidation, cork taint, and volatile acidity. Learners learn typical smells, likely causes, and how to distinguish faults from stylistic choices, plus when to return a faulty 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 section applies simple, consistent descriptors to one red and one white wine. Learners follow guided templates, compare structures and flavours, and see how repeating language builds confidence and reliable tasting habits.
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 section presents a four-step tasting framework: appearance, nose, palate, and conclusion. Learners follow repeatable actions, use checklists, and practise moving smoothly from observation to interpretation and final judgement.
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 section explains primary, secondary, and tertiary aromas, how they form, and how to detect them. Learners practise systematic smelling techniques, build aroma memory, and link specific scents to grape varieties, winemaking, and ageing.
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: colour, intensity, rim variation, clarity and viscosity termsThis section trains the eye to assess appearance: colour, intensity, rim variation, clarity, and viscosity. Learners use simple backgrounds, compare wines side by side, and connect visual clues to grape variety, age, and 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 practise the methodThis section offers practical tasting exercises using affordable wines. Learners practise the full method, repeat key comparisons, and build confidence through short drills that can be done at home or in small study groups.
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
