Oenology institutions educate their new winemaker undergraduates by slicing up pieces of fruit, and crushing spices and flowers. These items are left in a covered wine glass to air so that the flavors and aromas may intensify. Guests will benefit from such an exercise, which will be followed with wine samplings that highlight these notes.

Aromas are only part of the equation when it comes to wine. There are textures that come from sugar, acidity, tannin and alcohol. Participants will taste wines with differing levels of the above to round out their sensory analysis.