Wine: The Art of Sensory Evaluation
Like Duolingo, but for Wine: The Art of Sensory Evaluation. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
For the part of you with thirty open tabs that never became anything.
Free forever · No credit card · iPhone & Android
Key ideas in Wine: The Art of Sensory Evaluation
- Acidity triggers the salivary glands on the sides of the tongue
- Tannins are polyphenols that bind to saliva proteins, causing friction
- Salivation is a physical reaction to pH, independent of fruit flavors
- Tannin is a tactile 'grip' or 'drying' felt on the gums and cheeks
- Bitterness is a taste perceived on the back of the tongue, not a texture
- Distinguishing acidity from flavor by its physical effect
- Differentiating tannin's tactile effect from bitterness
- Ethanol irritates pain receptors
- Body is the thickness or viscosity
- Distinguishing acidity from flavor
- Alcohol heat location
- Body compared to milk
- Differentiating tannin from bitterness
- Alcohol and extract increase weight
- Residual sugar is physically felt as a coating or tingle on the tip of the tongue
- Identifying alcohol through the sensation of heat
You've tried the other tabs
Thirty open tabs. Four facts you actually kept.
You watched. You nodded. By Sunday it was gone.
One answer, then back to scrolling.
Eight weeks. You meant to finish. You didn't.
Tomo gives Wine: The Art of Sensory Evaluation the Duolingo treatment: levels, streaks, and quick quizzes that test what you just learned. That game loop is what the tabs above never had, so it's the one you actually finish.
Here's what playing it feels like
A real question from this course. Take your best guess.
What happens when tannins interact with the proteins in your saliva?
Get it right to open this lesson and 20 more in the app.
Where Wine: The Art of Sensory Evaluation takes you
Move beyond 'red or white' by mastering the professional techniques used to identify aromas, assess quality, and decode the story in every glass.
- 1
The Mechanics of Tasting
- Dissecting Wine Structure
- The Science of Aroma
- 2
Judging Quality and Condition
- Assessing Balance and Length
- Identifying Common Faults
- 3
Context and Complexity
- The Influence of Oak and Aging
- Terroir and Typicity
- The Logic of Deductive Tasting
3 sections · 7 units · 21 levels. Built to play, not to enroll.
You pick the voice
Wine: The Art of Sensory Evaluation is taught in the The Professor style: clear, structured, thorough. Want a different feel? In the app you can spin up the same topic in any of Tomo's teaching styles. Same facts, totally different vibe.
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Start Wine: The Art of Sensory Evaluation today.
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