Through a series of exercises during the day, we will introduce you to the main flavours and aromas found in the main grape varieties used to produce wines around the world.
By the end of the seminar, you will be able to:
- recognise the main flavours and aromas in some of the main grape varieties used to produce wine around the world
- recognise the most common faults found in wine
- understand the difference between a primary, secondary and tertiary aroma (or flavour) in wine
Should you sign up for our taster calibration and proficiency programme – wine we will be introducing you to various aromas and flavours over the year so that you will be able to practice and with practice recognise the grape varieties used in the blend as well as the winemaking methodology used to produce the finished wine…
During the year, we plan to improve (or more precisely “lower”) the sensitivity of your palate to be able to recognise aroma and flavour compounds even at very low concentrations.
contact us for details or ask your lecturer on the course day