Wine Academy Education
🏆 Diploma
3
Wine Academy · Tier 3 of 5

Bodega Expert: Analytical Tasting Methodology & Fault Detection

Master the systematic tasting grid: aroma wheels, identifying wine faults (TCA/cork taint, oxidation, reduction, Brettanomyces), and decanting science.

Quick Take

Tier 3 provides professional-grade evaluation skills: diagnosing structural balance, identifying chemical wine defects, understanding aeration kinetics, and managing temperature.

Curriculum Modules

Carefully study these core knowledge modules before initiating the qualifying examination below.

1
Module 1 The Systematic Approach to Analytical Tasting Evaluating color hue, aromatic clusters, palate structure, and finish duration
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2
Module 2 Wine Fault Diagnosis: Cork Taint (TCA) vs. Oxidation Wet cardboard and suppressed fruit vs. bruised apple and browning hues
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3
Module 3 Reduction, Volatile Acidity & Brettanomyces Rotten egg sulfur, vinegar prickle, and barnyard/medicinal aromas
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4
Module 4 The Physics of Decanting & Aeration Separating aged sediment vs. opening young, tight, tannic powerhouses
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5
Module 5 Sommelier Service Protocol & Cellar Preservation Bottle opening without cork breakage and optimal preservation systems
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Qualifying Exam · Tier 3

Assessment of Mastery

10 questions. The qualification threshold is 8 correct answers (80%). You may retake the examination at any time to achieve a flawless score.

1 What causes "Cork Taint" in bottled wine?
2 What are the classic sensory symptoms of an prematurely oxidized red wine?
3 What is "Reduction" in winemaking and how does it manifest in the glass initially?
4 What wine fault is caused by the yeast Brettanomyces ("Brett")?
5 When is decanting primarily done for sediment separation rather than oxygenation?
6 What does "Length" or "Finish" refer to in a professional tasting assessment?
7 What is the harmless crystal deposit occasionally found on the underside of a cork in white wine?
8 What effect does swirling wine in a glass have on tasting analysis?
9 What is "Volatile Acidity" (VA) and how is it detected?
10 Why should aged vintage Champagne be handled with extreme care during opening?

Frequently Asked Questions

Why is fault detection critical for a sommelier?
Recognizing whether a bottle is corked, oxidized, or reduced ensures you never drink or serve flawed wine, and allows you to communicate accurately with sommeliers and merchants.
What badge is earned upon passing?
The Deep Velvet Bordeaux Taster & Sommelier badge is unlocked.