Tasting a wine blind compels the taster to concentrate on every aspect (large or small) of the wine. Most wine professionals taste in either a single-blind (where you may know a piece of information such as the country of origin or grape varietal) or double-blind. Double-blind means that the taster knows absolutely nothing about the wine before it is poured. This is a very good tool to use in honing your tasting skills. This course trains you for double-blind evaluations.

This course is a required course for Level III Certification and is used as a preparation course for the 5-wine double-blind Master Candidate entrance exam.

The cost for registration, course materials and wine is $1900. This also covers the cost of the master candidate five-wine double-blind entrance exam.

The Blind Tasting Course covers:

Study and analysis of grape varietals

Study of climate characteristics that impact wine character

Soil and geology characteristics that impact wine character

Growing area differentiation in wine

Production techniques impacts

Mechanics of tasting - developing your personal tasting style

Technical and cosmetic defects, and additives in wine

One or two double-blind tasting (of up to 5 wines) each class

Master Candidate double-blind exam at end of course (optional)

Diploma

Plus 500+ pages of course material specifically developed for this course, and approximately 100 wines to taste

These courses and tastings are a must for the serious student of wine, whether you are an informed enthusiast or a professional. You should have completed the Advanced Wine Course and a minimum of one Advanced Regional Course before taking the Blind Tasting course.

Class meets Monday June 8th through Saturday June 13th, 2009, from 8:30am to 5:30pm.