Taste Like a Pro at the Atlanta Wine School

Using your powers of observation, your sense of smell, and some solid wine information (and some process of elimination), one can deduce the identity of a wine. Notice during this process you haven’t even tasted the wine! Yep, it can be done. Which means it can be taught.

Join Paul Kelly Wheeler for some in-depth cues, pointers, and methodologies for the proper analysis, evaluation, and ultimately the conclusion of wine’s identity--blind.

Class will include:

• Learn how we sense flavor, what can impede our ability to taste/smell, and why are some people (seemingly) just naturally better tasters?
• Understand “classes” of tasters like Tolerant, Sensitive, and Hyper-Sensitive
• Understand “Terroir’s” undeniable fingerprint on a wine
• A thorough understanding and use of the world’s best tasting methodolgy (in our opinion), the Court of Master Sommelier’s System of Deductive Tasting
• Understand what separates you from a professional taster--what do they have, what can they do, that you can’t?
• Enjoy eight (8) wines for tasing, two of which will be tasted blind
• All AWS courses with wine ALWAYS include artisanal cheeses, salumi, olive selection, warmed marcona almonds with olive oil & rosemary, dark chocolate truffles, and a selection of crackers and fresh breads (some are Gluten-Free options)

Reserve your spot here.