Class Information

This section lists Wine and Beer Appreciation Classes planned for the current quarter, and includes information on Place, Date and Times, Course Content, Costs, and Registration. Classes are for novice as well as intermediate wine and beer lovers. Please be sure to have a good dinner meal before attending.
You must be 21 or older to attend the classes.
Cost includes wine tasting.


No Classes are currently scheduled.

If you would like to schedule a class, please contact me at the e-mail address below.
You can email me: to check on a scheduled class.

Also check out the local wine clubs like the Kitsap Wine Society or OPES (Olympic Peninsula Enological Society). These types of groups welcome people with all levels of wine knowledge who wish to lean more about wine and wine and food paring.
Please join and support these types of groups.

Classes Available:

Wine 101: The Sensory Evaluation of Wine

Wine 102. Wines of the Pacific Northwest

Wine 103. Champagne and Sparkling Wines

Wine 104. Dessert Wines

Wine 101-The Sensory Evaluation of Wine

 Taste a selection of wines and Learn about the following subjects:

 *Everyone’s palate is unique to that person.*

 We evaluate wines with our eyes by describing its appearance, with our nose by describing its aromas and with our mouth by describing what it feels like in our mouth.

 1. Appearance: Eyes

Clarity: Clean and clear (no particulates)

CO2-Carbon Dioxide-bubbles or fizziness:

Color: An indicator of age (Maturity)

White, Rose and Sparkling wines darken with age

Whites: water‑white/silver/straw/yellow/gold/copper/caramel/brown

Rose=s: blush/pink/rose/orange/copper/caramel/brown

Red wines fade with age

Reds: black/blue/purple (young)/ruby/red/garnet (middle)/rust/amber/caramel/brown (old)

Brightness Level (High, Medium or Low)

Alcohol: Tears or Legs associated with viscosity, the extent to which a solution resists flow. Slow indicates higher viscosity or alcohol of the wine.

 2. Aromas: Nose

The nose is said to be capable of sensing about 10,000 different aromas.

The first light sniff should tell if the wine is clean or faulty.

            Clean: Whites smell like white fruit, reds smell like red fruit.

            Faulty: corked-musty dog, wet cardboard.

Does it have fruity or vinous (grape) aromas?

Are the aromas consistent with the appearance?

 3. Flavors: Mouth

The tongue has certain taste receptors we called taste buds, which can sense the four >primary tastes' of sweetness, acidity, bitterness, and saltiness. These are the four taste zones on the tongue: (See diagram)

Sweetness at the tip of the tongue (sweet, off-dry (slightly sweet) or dry.

Acidity on the sides, think of citrus.

Saltiness also on the sides.

Bitterness, at the back of the tongue, from the tannins in the wine.

 4. The Mouth also senses:

viscosity: is a resistance to movement; e.g., honey is very viscous. (we relate it to BODY in a wine). Cream = heavy body, regular milk = medium body, skim milk = light body

temperature: hot, cool or cold sensation in the mouth.

fizziness: created by the bubbles in a sparkling wine.

balance: the relationship between sweetness, acidity, tannins and alcohol.

structure: the aggregate of elements of an entity (wine) in their relationship to each other.

finish: length or persistence of the sense of wine in the

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Wine 102. Wines of the Pacific Northwest

Taste a selection of wines and Learn about the following subjects:

1. A brief history of Washington State wines.

2. Viticultural Appellations

3. Overview of Geography, Climate and Soil

4. Visiting our Wineries

5. Taste a selection of wines from each state and British Columbia.

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Wine 103. Champagne and Sparkling Wines

1. Origins and History: Dom Perignon

2. Champagne, the Place

3. Champagne, the Wine

4. How sparkling wine is made: The processes of Champanoise, Charmat and Transfer.

5. Types of Champagne

6. Opening the bottle

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Wine 104. Dessert Wines

 Coming Soon

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