Wine Tasting

Wine Tasting teaches you the four-stage method professionals use: sight, aroma, palate, and finish. Built from CIVC and CAWE training, this category covers what to look for in color (clarity, intensity, rim variation), which aromas signal varietal versus winemaking choices, and how acid, tannin, and alcohol structure the palate. Learn the difference between a fault and a feature — Brett, volatile acidity, reduction, oxidation, and TCA cork taint all explained without lab-coat jargon. Calibrate your palate using the same flight comparisons used in formal certification programs (WSET, CMS, CAWE). Whether you’re tasting blind, leading a group at home, or working through your first verticals, these guides build the muscle memory that turns “I like this” into “I know why I like this.”