On-Premise Training

Everyone can be a supertaster

On-premise training transforms the ‘thorough understanding’ of wine attained in the web-based programs into a ‘working knowledge’ of this dynamic food product. The training relates a systematic sensory approach which removes mysticism from the tasting process. The result is an explosion in participants’ confidence when identifying wine attributes, rating intensity of attributes, and relating wine to customers.

Aroma Training

Investigate how wine interacts with the nose. The training is 2-3 hours in duration. Participants will:

1) Review vocabulary to discuss wine aromas
2) Identify common aromas in white wines and red wines
3) Characterize aroma profiles in commercial wine samples
4) Rate intensity of aroma attributes in commercial wines
5) Apply principles of aroma identification/characterization to estate produced wines


Palate Training

Investigate how wine tastes and feels in the mouth. The training is 2-3 hours in duration. Participants will:

1) Review vocabulary to discuss taste and mouth-feel attributes
2) Identify taste attributes including sour, sweet, and bitter
3) Identify mouth-feel parameters including astringency (tannin), alcohol, and viscosity
4) Compare taste and mouth-feel attributes in commercial wine samples
5) Rate intensity of taste and mouth-feel attributes in commercial wine samples
6) Apply principles of palate perception to estate produced wines


"I’ve known Paul Gospodarczyk for several years, first as a wine science instructor, then as a wine marketing research colleague, and throughout as an enthusiastic advocate for the wine industry. A talented winemaker, wine science and wine service instructor, Mr. Gospodarczyk brings his tremendous skill-set to Today’s Wine Professional. Applying his extensive wine industry and service knowledge, with an array of other talented wine authorities, Today's Wine Professional offers wine industry professionals a unique opportunity to train with the best-of-the-best."

Brad Johnson
Editor Winedustry