Module 10: Tasting and Evaluation
Aromas, Flavours and Texture
About 20 minutesEssentials and Professional Edition
In this lesson you will
- Classify aromas as primary, secondary or tertiary and link them to grape, winemaking and age
- Describe tannin, acidity, body, alcohol and mousse in precise textural terms
- Translate aroma and texture observations into language a guest understands
The full lesson, its five-question quiz and the rest of the course are open to enrolled learners.