PO Box 889 Scranton, PA 18501 (888 ) AWS-9070 american winesociety.org 1. How the brain processes sensory information 2. Visual Evaluation • Appearance • Color • The effect of different light spectrums • Wine evolution 3. Taste – A limited sense • The tongue • Taste origins • The role of saliva 4. Touch – The tactile sense • Temperature • Pain/irritation • Pressure • Vibration 5. Wine balance exercise #1 – Sugar, Acid, Alcohol (3 levels each) 6. Smell – A very powerful sense • Aroma, Bouquet, Irritation • Wine smell chemistry • Wine faults smell 7. Wine smell exercise – 24 wine aromas 8. Wine balance exercise #2 – Tannin, Oak (3 levels each) 9. Wine taste exercise – French vs American oak 10. Wine glassware 11. Wine scoring 12. Further study Promoting appreciation of wine through education Previous Page HOME AWS