November  3: Wine service and its affect on wine taste: Learn through a series of blind and non-blind tasting experiments the effects on a glass of  wine of temperature, decanting, glassware shape, order of service, pairing with food, and time the bottle has been open.

            November 10:    Wine Quality and Price Comparisons: taste blind 8-10 wines, 2 or 3 at a time, contrasting wines at $50, $25, and $10 price points. Are the prices wrong? Is the difference between cheap and expensive wines a matter of style or of quality?

            November 17: What Is a Great Wine and Would You Know It? What makes a great wine and who decides? With guidance and the use of a customized rating sheet, define what for you is a great wine and then taste through the wines to see if they fit that definition. 

            December  1: Blending Wines: learn about blending wines and then do it yourself: take three or four 100% varieties and blend them to arrive at the perfect blend – compare it to the winery’s commercial blend and to your fellow students’ blends.