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    Science of Wine Tasting

    The Science of Wine Tasting Series is designed to help students of wine sharpen their tasting skills and master the latest scientific advancements in wine chemistry and sensory evaluation.

    It is composed of four segments, each focusing on a specific aspect of wine evaluation:

    Each of the four segments is composed of three to four live, online presentations.

    You may register for each segment individually or for the entire 4-part series, including a wrap-up “Meeting of the Minds” live panel discussion with all presenters and moderated by WSG Academic Advisor, Andrew Jefford.

    REGISTER FOR THE ENTIRE SERIES ($385 $325)

    All webinars start at 12:00 noon ET.
    You can’t make a webinar live? No worries. They are all recorded for on-demand replay!

    REGISTER NOW ($95)                        
    Jan. 11 - Feb. 1 3 live webinars                          

    The strength of an experienced wine taster is knowledge of self and his or her senses. In this three-part series, Gabriel Lepousez will explore cutting-edge research in sensory perception so that wine professionals may describe wine with precision and accuracy, improve their sense of smell, and combine both emotional and analytical approaches to wine tasting so that both “viewing angles” enrich and empower their wine analysis.

    This series is designed for food and wine professionals, wine judges, wine educators, wine and food journalists and anyone who relies on their senses to assess, evaluate, critique and/or write about wine and food.

    YOU MAY ALSO OPT TO REGISTER FOR THE ENTIRE SERIES ($385 $325)

     

    REGISTER NOW ($95)                        
    Feb 8 - Mar. 15 3 live webinars                          

    In this three-part series, François Chartier will explore the aromatic science of molecular harmonies between specific “aromas families” in wine and food and the aromatic links or bridges that tie them together. Using sauvignon blanc and sparkling wine like Cava as case studies, he will also demonstrate how to create recipes inspired by and for wine.

    This program is ideal for sommeliers and chefs, as for waitstaff, distributor sales personnel, wine professionals, and anyone who needs (or wants) to expertly pair wine and food to make both show to their best advantage.

    YOU MAY ALSO OPT TO REGISTER FOR THE ENTIRE SERIES ($385 $325)

     

    REGISTER NOW ($95)                        
    Apr. 12 - 26 3 live webinars                          

    Nick Jackson, MW, passed all of his Master of Wine exams on first attempt. He attributes the success of his blind identification exercises to a novel methodology of assessing a wines acidity and tannin to gauge a wine’s identity.

    Learn how and why the level, type and shape of acidity in white wine and the level, type and location of tannin in red wine goes well beyond flavour to navigate the tumultuous seas of blind identification.

    This seminar series is ideal for all students of wine, especially CWE, MS and MW candidates, wine judges, wine writers, wine educators and serious wine hobbyists who would like to hone their analytical assessment skills.

    YOU MAY ALSO OPT TO REGISTER FOR THE ENTIRE SERIES ($385 $325)

     

    REGISTER NOW ($95)                        
    May. 10 - Jun. 21 4 live webinars                          

    Jamie Goode will define the origin and describe the identifiers of some of the most prevalent wine faults/taints in this four-part series: TCA, brettanomyces, reduction/volatile sulphur compounds, oxidation, volatile acidity, smoke taint, eucalyptus, geosmin, mouse taint, and ropiness.

    This is an excellent tutorial for wine professionals and wine judges who need to hone a discriminating palate.

    YOU MAY ALSO OPT TO REGISTER FOR THE ENTIRE SERIES ($385 $325)