Tasting Trials

With our WGS/ENS 385 Course – Applied Sustainable Wine Production and Sensory Analysis – we regularly taste our wines to determine how they are evolving during the aging process. This happens nearly each time we act upon the wine: during racking, moving, storing, and drawing laboratory samples. In this way, we can pair our sensory analysis with the laboratory reports to make informed decisions on what we would like to do to each wine.