These two classes were focused on the production of red and white wines, learning what is a technically outstanding wine, and familiarizing ourselves with a variety of wine labels. In my food studies program we have run experiments on ourselves showing how all the senses are inter-related and how personal memories shape how we taste food. In the WSET course we are learning a defined vocabulary to be able to tell others what to expect when tasting the wine. It also requires that we understand how the wines age, and how their favors develop in either pleasant or unpleasant ways.
Examining labels we also explored how a label demonstrates what is the most important element of a wine from a specific reason. For example, German wines focus on the level of sweetness while French wines focus on the exact location of the wine production. This was also the first time I had tasted a Tokaji Aszú Hungarian sweet wine and am finally understanding how the noble rot adds a sweetness to the wine.
