Advanced Tasting Course
Blind Taste Smarter Series 101
This 6-class course is designed for the taster who is new to blind tasting. This course is based on the concepts gained and perfected by becoming a Master of Wine and winning the Bollinger Medal of Tasting as the best taster. It is based on approaching blind tasting conceptually as well as practically. We identify the main factors that affect how a wine tastes and practice how to identify them in wines. This course is essential for anyone who really wants to improve their ability to identify classic grapes, quality levels, maturation and how they are interwoven together to accurately assess a wine.
Costs $595 for full 6 class course including tasting.
ALL CLASSES ARE PRICED PER PERSON. CONTACT US FOR GROUP DISCOUNTS OF 3 OR MORE PEOPLE.
"You must be doing something right because both Scott and I made the final 3 contestants [of the Spanish Wine Master Global blind tasting competition] beating every other industry and MS or MS-stage student (much to their chagrin)...Thank you for the help! We spoke about very highly about the mentoring you have given both us, as people from all around were kinda surprised at how far we both made it. I even wore your Riesling shoes. I passed all my Diploma tests on the first take wearing them." -Rick D. Temecula
Class 1: Introduction to blind tasting
Friday, Jan 10th
In this first class we are laying the foundation for success. We will introduce the tasting grid approach and what are the factors you need to identify starting with climate. How do you taste climate in the glass and how do you use this to help you blind taste?
6-8pm
Class 2: Using winemaking to help you blind taste
Friday, Jan 17th
The 2nd key factor to correctly identifying a wine is learning how wine is made. What do techniques like lees contact, MLF, or using oak do to wines? How do you use this to correctly narrow down to the right answer?
6-8pm
Class 3: Classic White Grapes ID
Friday, Jan 31st
In this class we learn the 3rd main causal factor; the grape itself. We learn how to identify the classic white grapes. What are their personality differences and how do you correctly differentiate them from each other?
6-8pm
Class 4: Classic Red Grapes ID
Friday, Feb 28th
Here we build upon concepts gained so far and weave in the role of tannins in reds. How can you use the personalities and structural elements of the classic red grapes to gain accuracy?
6-8pm
Class 5: Quality and Maturation
Friday, March 14th
Another important factor to consider when blind tasting is what is the quality level and maturation of the wine? Certain grapes are built to last, some are not, how do we use this to narrow down the wine?
6-8pm
Class 6: Putting the puzzle together for success!
Friday, March 28th
In this class, we practice weaving together the 4 different factors we learned about and impress ourselves at how much we've improved in our ability to blind tasting.
6-8pm
Testimonials
"My wife and I have taken several courses from Lindsay. Her courses are always entertaining (Lindsay is kind of a goof) and always teach me things about wine I never even didn’t know that I didn’t know. The huge #1 benefit I’ve gotten, though, is that she teaches a systematic approach to wine tasting that is reproducible and works across every wine I’ve tasted since I’ve learned it. I now can not only tell a good wine from a mediocre one, but I can tell you why it’s a better wine using concrete terms. Her classes have increased my enjoyment of wine tremendously, and make me want to continue to learn more."- Damon S., San Diego
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San Diego, United States
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info@winesmarties.com
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