Level 1: "The Aromatic Descriptors of Wine"

The Level 1 is focused on the “Wine descriptors and the aromatic categories of wines": woods, coniferous, balsamic notes, animal character, leather, smokiness, burnt character, tobacco, butter ton, mints, anise, very fresh notes, ether and medicinal notes, vegetal character, earthiness, mushroom, acetic notes, sulfurs, hay family, citrus notes, fruitiness, floral character, fresh flowers, white flowers, etc.

OBJECTIVES: Developing olfactory knowledge, Recognizing wine aromas, Learning aromatic categories of wine, Deepen the vocabulary of wine tasting, Training the sense of smell, Educating and training the perception, Showing the correspondence between an olfactory word and its real smell, To structure and to develop a common language of the wine aromas.

The training courses are accessible to people with disabilities.