Description
Get confident in identifying key wine aromas and faults, and understand exactly how they develop in wine.
This course combines online video training with a professional kit of 10 flavouring vials, covering varietal markers, fermentation-derived aromas, ageing characteristics, and common wine faults.
The pre-release spots have been filled. Official release of this course is in June 2026.
What is included in this course?
- 8 pre-recorded video tutorials
- Introduction (same as the preview) [5 minutes]
- Tutored tasting: white wine flavour compounds [25 minutes]
- Tutored tasting: wine faults [30 minutes]
- Tutored tasting: red wine flavour compounds [20 minutes]
- Blind tasting and blending exercise – white wine [5 minutes]
- Blind tasting and blending exercise – red wine [5 minutes]
- Faults in red wine [5 minutes]
- Adding red wine compounds to white wine [5 minutes]
- Flavour compounds in water & triangle test [5 minutes]
- 10 flavouring vials (€290 value): consisting of 3 white wine flavours, 3 red wine flavours and 4 wine faults. These will be shipped to you.
- Supporting material: PDF of 30+ pages, containing detailed information about the 10 flavours and faults.
- Personal coaching session: 15-minute video call with Sietze Wijma, offering you the opportunity to ask questions. This call is scheduled after you completed the pre-recorded part of the course.
What will I learn in this course?
- Improved recognition of key wine flavours and faults
- Understanding the origins of these flavours and faults
- Identify personal associations with flavour compounds
- Finding out your personal sensitivity to the flavours
- Link aromas and flavours to wine styles
- Knowing how viticultural and winemaking factors affect flavours
For whom is this course?
– Wine students preparing for tasting exams
– Sommeliers looking to sharpen their tasting skills
– Winemakers, to deepen their understanding how winemaking choices affect flavours
– Wine educators expanding their knowledge, and pass on the knowledge to others
– Wine importers and other wine professionals, that need to describe flavours accurately and spot faults
– Sommeliers looking to sharpen their tasting skills
– Winemakers, to deepen their understanding how winemaking choices affect flavours
– Wine educators expanding their knowledge, and pass on the knowledge to others
– Wine importers and other wine professionals, that need to describe flavours accurately and spot faults
How does it work?
After completing the purchase, you will get access to the learning materials through a password.
The flavouring vials will be send to you within 1-2 working days after signing up for the course. The vials will be shipped to you via DHL Express. Depending where you are located in the world, the vials typically take 1-5 working days to arrive.
You will use the flavouring vials to make additions of the compounds to a neutral base wine. Your wine samples will then be smelled and tasted, using the videos as a guide. All content is pre-recorded, so you can learn at your own pace.
How long does the course take?
There is 1.5-2 hours of pre-recorded material. You will also dedicate time to tasting exercises while you have paused the video. You will likely spend a total of 2-3 hours completing the course.
What are the entry requirements?
There are no entry requirements, though you will likely find it easier to follow the material if you have prior knowledge (WSET 2 or equivalent). Familiarity with processes such as malolactic fermentation, carbonic maceration or skin contact is recommended.
Which flavours/faults are included in the course?
It is recommended that you don’t know the flavours in advance, this will benefit the learning experience. If you really want to know, find them here.
How long is the material accessible?
You will have access to the materials for 12 months.
Where do you ship the flavour compounds to?
We ship worldwide.
Does the fee include the flavour compounds?
Yes, it includes the flavour compounds and shipping costs. If you are outside the European Union, you might be charged a customs fee upon receipt of the flavour compounds.
Does the course fee include the wine?
No, you will not receive wine, you should purchase a base wine yourself. It can be an inexpensive wine. You should get one bottle of white wine and one bottle of red wine (more if you intend to share the course, see below).
What base wine should I pick?
It should be a neutral wine with no noticeable varietal, oak or ageing aromas and flavours. Fruity aromas are fine.
Examples of a suitable white wine are unoaked Chardonnay, Pinot Grigio or Soave.
Examples of a suitable red wine are Languedoc Merlot, Cotes du Rhone or Bardolino.
The wines do not need to be refrigerated – they can be at room temperature.
Examples of a suitable white wine are unoaked Chardonnay, Pinot Grigio or Soave.
Examples of a suitable red wine are Languedoc Merlot, Cotes du Rhone or Bardolino.
The wines do not need to be refrigerated – they can be at room temperature.
What are the glassware requirements?
You will need 8 identical wine glasses. Since you will be working with smaller volumes of wine (50 ml per sample), somewhat smaller glasses are recommended (white wine glasses or ISO-type glasses)
Can I repeat the course, or share the course with others?
Each kit contains enough flavouring material for 3 people (including yourself), or to repeat the course yourself an additional two times. You will need to get additional bottles of wine (one white, one red per person).
Normally you can use a flavouring vial up to 15 times, though in this course, each vial is used multiple times across different exercises. The flavour is added to wine, to water, and used to create some blends.
How long do the flavours last?
The vials last 12 months when kept refrigerated, even if part of the flavouring liquid is already used up.
Do I need equipment to make the flavour additions?
No equipment is needed. The vials contain a built-in pipette.