Are you nervous to let other people taste your wine? In fact, are you regularly getting expert wine tasters to evaluate your wine?
Having trained professionals that can identify wine flaws before the wine reaches a consumer can be an advantageous quality control strategy for wine brands.
No human is perfect in our ability to sense, smell, and taste various attributes in wine. However, routine sensory training can help improve your ability to identify when things are going wrong in the wine. Winemakers are the last line of defense before a wine hits the shelves. Therefore, knowing your sensory strengths and weaknesses can be a game changer.
Furthermore, routine training for tasting room employees can be the difference between serving the customer a flawed wine and delivering a phenomenal experience.
That’s why I’m bringing you the “Oh, no! Wine Flaws” online course in January 2019. It’s a short 5-day online course that will teach you how to make your own wine flaw sensory standards and review several technical wine flaws that any wine can get during its production.
I’ll show you how to make sensory standards in the cellar, tasting room, or at home without breaking the bank. While most wine sensory standard kits cost upwards of $100, I’ll provide you with the techniques researchers used before kits were invented. They’re easy to make and can be effective at improving your aroma recognition skills and sensory vocabulary.
During the remaining four days, we’ll review some of the most common wine flaws that can be in wines and hard ciders. We’ll go over what the flaw is, where it comes from, and how to deal with it when you have the flaw.
If you know this is an area where you could use some improvement, register today! Details are below.
January 14 – 18, 2019
12:30 PM – 1:45 PM (EST) Each Day, with Q&A time included
It’s an online course! You can participate from anywhere you have internet connection.
What are we going to learn?
The “Oh, No! Wine Flaws” course will cover:
- Monday: How to make your own wine flaw sensory standards (for identification practice).
- Tuesday: Wine oxidation and volatile acidity flaws: what they are, where they come from, and what to do with them.
- Wednesday: Sulfur-containing flaws: what they are, where they come from, and what to do with them.
- Thursday: Green flaws and cork taint: what they are, where they come from, and what to do with them.
- Friday: Brettanomyces flaws, and anything else that comes up previously during the week: what they are, where they come from, and what to do with them.
How can I sign up?
Registration is available in the DGW Learning Center Webinars.
$150 for all 5 days!
Free for the DGW Community (those that have purchased a consulting package; this does not include Darn Good Winemakers networking group). If you are a part of the DGW Community, please sign in to register.
To Find out More Details About this Online Course…
Have questions about this course? No problem! Don’t hesitate to contact Denise (firstname.lastname@example.org) with questions.