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Coronavirus and Its Impact on the Movement & How Natural Wine Has Changed the Wine World

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Wine tasting is an unique perceptual experience which endeavors to unify the numerous molecules present in the wine (and the elements around the wine) into an meaningful representation in our mind. Wine tasting often focuses on the object of the experience, that is to say the wine and its enological components. But we rarely consider the experience of wine tasting with a phenomenological approach, which aims at examining the process of perception itself, and the intentionality of such experience.

Gathering leading specialists in aroma, neuroscience, enology and wine judging, this second season of the Science of Wine Tasting (SOWT) will invite us to step back from our tasting routines to better disentangle the process of wine tasting and open new sensory and descriptive horizons.

Watch Gabriel Lepousez PhD, Neuroscientist presenting the general framework for the SOWT, notably discussing the main steps of perception —from molecular detection to verbalization—, as well as some perceptual principles to unveil the challenges when evaluating, pairing and communicating about wine.

About The Science Of Wine Tasting Series

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.

Join Gabriel Lepousez, PhD, Francois Chartier, Nick Jackson MW and Dr. Jamie Goode for a series of live webinars, each focusing on a specific aspect of wine evaluation.

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.

Season 2 starts on Feb. 14, 2022. There is no need to have participated in Season 1 to enroll for this new series! REGISTER NOW

About Gabriel Lepousez PhD

Gabriel Lepousez is a French neuroscientist and an international expert on sensory perception and brain plasticity. He received his doctorate in Neuroscience from the Paris Sorbonne University, and hold a research position at Institut Pasteur in the Perception and Memory Lab.

For more than fifteen years, Gabriel Lepousez has been exploring the function of brain circuits involved in sensory perception, memory and emotions, uncovering the key role of neuronal plasticity in olfactory learning and perception.

As a wine passionate, Gabriel also offers his scientific expertise to the world of wine education, sharing his extensive knowledge of the brain, this essential “tool” for wine tasting. In addition to international lectures and contribution to wine education programs, he has co-founded in 2016 L’Ecole du Nez, a neuro-sensory training for wine professionals to understand how the brain works during wine tasting and how to improve our sensory performance.

 
 
Published in Wine Tasting

Join vigneron Olivier Humbrecht MW, of famed estate Zind Humbrecht in Alsace, for a deep dive into one of the key building blocks of wine: acidity!

In this webinar, you will learn about:

- The different types of acids found in grapes and wine and their sensory perception

- How to not only quantify but qualify acidity in wine

- The viticultural factors influencing acidity in the grape 

- The vinification practices and factors impacting acidity in the final product

- Evolution of wine acids with age

Olivier will also illustrate his talk with some real-life data and text-book examples of acids measured in various types of wine depending on various variables such as grape varieties, vintage, ripeness, with/without malolactic fermentation and terroirs.  Sharpen your tasting skills by understanding one of the key parameters that makes up the structure of a wine!

Presenter: Olivier Humbrecht, MW

Olivier Humbrecht studied wine together with wine marketing and wine business for five years in Toulouse, and then got the chance to do his ‘military service’ working for Sopexa in London.  He learned about and enrolled on the MW course, becoming France’s first ever Master of Wine in 1989.  He began to work with his father, and converted the family domaine to biodynamics in the early 1990s.  His father had painstakingly built up a unique collection of hill-site vineyards over the decades, notably clearing and replanting a quarter of the great historic Grand Cru of Rangen de Thann with Olivier in his later school years.  Olivier has continued to build on this, notably with the recent acquisition of a parcel of Sommerberg to complement the family’s Grand Cru holdings in Brand, Hengst and Goldert, and to complement its other holdings of Rotenberg, Clos Hauserer, Clos Jebsal, Heimbourg, Herrenweg and Clos Windsbuhl.

Olivier’s respectful, non-interventionist winemaking, combined with his and his father’s fastidious viticulture, has given the world vintage after vintage of magnificently differentiated, nuanced bottlings: global white-wine references.  He has never stopped experimenting and improving on his work, using biodynamic practices, changed row orientations and re-thought canopies recently to produce a much greater percentage of dry wines than before.

 

 

Published in Wine Tasting

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