Dissecting the Taste of Wine with Roger Bohmrich MW

Dissecting the Taste of Wine with Roger Bohmrich MW

Understanding the origins of wine flavor

Presented by Roger Bohmrich MW

Taste, or “flavor” in common usage, is a phenomenon of enormous complexity. This seminar presents a simplified understanding of the chemistry of wine flavor.  The components of wine aromas and tastes are highly diverse and are derived from three principal origins: the fruit, fermentation and maturation (in wood or another material). Taint and “off flavors” constitute a separate yet related element. Associations and euphemisms of wine tasting terminology such as “minerality” and “spice” are examined. The emphasis is on scientific explanations of flavor, recognizing that sensory evaluation reflects an inherent tension between subjective and objective factors.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Webinar Video:

To see the video, you must be a member

Become a member of the Wine Scholar Guild to view recorded member webinars. JOIN NOW

Subscribe Today

Subscribe to receive weekly original stories about the wines of France, Italy and Spain


Some of our corporate members include:

     Group Membership Brochure  

Stay Informed

Sign up to receive our latest updates