The Le Nez du Vin Intro to Wine Sensory Course teaches how to identify the aromas in wine and how to best memorize a large number of them, such as raspberry, blackcurrant, violet, green pepper, toast, vanilla, butter, etc. The 24 aromas/reference molecules presented in the course are directly linked to the molecular composition of red and white wine (including Champagne). They enable the 24 most common aromas found in red and white wine to be memorized and identified. Memorizing these aromas provides you an accurate and coherent vocabulary to further develop a common language so that you can better describe and discuss wines with industry colleagues.