What Do They Smell or Look Like and How Do They Occur In Wine
Presented by Christy Canterbury, Master of Wine
From what causes oxidation, reduction and heat damage to H2S and brettanomyces, join this webinar to learn how these faults occur and whether or not they can be treated or dissipate in the final wine.
Presenter: Christy Canterburry, Master of Wine
Christy Canterbury is a Master of Wine, wine buyer, writer and educator who lives in Manhattan. Christy has bought wine as the National Wine Director for Smith & Wollensky Restaurant Group and as the Corporate Beverage Director for Culinary Concepts by Jean-Georges, where she opened and managed restaurants from Istanbul and Doha to Vancouver and Bora Bora. She was also the Wine Acquisitions Director for Italian Wine Merchants, a high-end retail concept catering to wine collectors.
Christy currently divides her time between many activities. She is a judge for the Ultimate Wine Challenge and the Dallas Morning News/TEXSOM Wine Competition; a contributing taster at vitis.com; an educator at Astor Center and San Francisco Wine Center; a panelist for Wine Enthusiast, TASTED and Wine & Spirits magazines; the Wine Editor for the Garrubbo Guide and the Italy Wine Editor for the Professional Wine Reference.
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