VEN 103 - Sensory Evaluation of Wine
- Fall 2026 Sections
- View Fall 2026 sections of VEN 103
- Transfers To
- CSU
- Description
- An exploration of the principles of sensory wine evaluation. Demonstrates how wine quality is affected by climate, viticulture practices, production techniques, grape varieties, vineyard location, oak aging, and storage conditions. Participants will survey and evaluate commercial wine styles. Limitation on enrollment: students must be 21 years of age or older. This course is not open to students who have received credit for AG 103.
- Usually Held
- Tue 2:15pm–5:20pm