In this graduation thesis, we observed how well students recognize fruit flavors in different red wines. They tasted five samples: Refošk (year 2017), Teran PTP (year2017), Cabernet Sauvignon (year 2016), Red blend (year 2016) and Merlot (year 2015). During the organized tasting students were given a form listing five flavors for each of five wine samples. Their task was to mark flavors they tasted or to write down other detected flavors. Twelve women and three men took part in the tasting. No one had previous knowledge or experience in sensory analysis of wine. Students were successful at recognizing sweet cherry flavor in Merlot and blackcurrant flavor in Refošk, but they did not recognize raspberry and blueberry flavors in Refošk wine that are typical of its vintage year. Other flavors were mostly not recognized. Differences between genders were not distinctive. All men recognized the flavor of blackberry in Red blend, while the majority of women recognized the blackcurrant flavor in Refošk. Beside the listed options students added some of the flavors they also detected, for example: wood/old barrel, amarena, dried fruit, sour cherry, black cherry, leather and blackberry flavor. The results are mostly not the true flavors of those wines, but subjectively recognized flavors with which students are familiar.