The New Wine Fundamentals program presented by Master of Wine Tim Hanni. This new approach stresses deepening our understanding of the factors that influence consumer wine preferences, attitudes and behaviors.
His new book, "Why You Like the Wines You Like, changing the way the world thinks about wine" is a revolutionary, myth-busting approach to wine and food enjoyment based on the latest palatal and consumer research, published by author Tim Hanni, Master of Wine. This book introduces the physiological and psychological factors that shape personal wine preferences. It offers empowerment to wine drinkers at all levels. Hanni’s wine and food principles were adopted last year and taught as part of the Advanced Diploma curriculum for the Wine & Spirits Educational Trust. "Wine and food pairing is has become an imaginary and metaphorical exercise with little basis in reality," Hanni says. "I am on a mission to have everyone pair wines with the diner, not the dinner."
The webinar will cover:
- The concepts of collective delusions and critical thinking
- Discussion of wine myths, lore and misconceptions
- Rationale and evidence for changing the paradigm of wine and food matching
Presenter: Tim Hanni MW
Master of Wine, Certified Wine Educator
Author: Why You Like the Wines You Like: Changing the way the world thinks about wine.
Wine Industry Faculty Sonoma State University
www.timhanni.com for more background and information
Tim Hanni is an internationally renowned 'flavor maven.' A professionally-trained chef and author, he is one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine.
He is a Certified Wine Educator accredited by the Society of Wine Educators. He has been involved with wine- and food-related businesses, education and research for over thirty-five years.
Hanni has a unique perspective on food and wine, providing a modern and innovative approach to the subject. Hanni is recognized for introducing the concept of the "umami" taste phenomenon to the wine and food community.
He has lectured in over 27 countries around the world on the topics of flavor balancing, sensory sciences, wine and culinary history.
His principles for promoting pairing wine with the diner, not the dinner, are now adopted and taught by the Wine and Spirits Education Trust worldwide.
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