Displaying items by tag: wine faults

Summary: 

Join Master Sommelier Tim Gaiser in a seminar exploring the major wine flaws.  Tim will discuss the causes, effects, and sensory markers for wine flaws including TCA, Brettanomyces, Mercaptan and more.

Presenter: Tim Gaiser MS

Tim Gaiser is an internationally renowned wine expert and lecturer.  He is one of 240 individuals worldwide to ever attain the elite Master Sommelier wine title and is the former Director of Education and Education chair for the Court of Master Sommeliers, Americas.  He is also an adjunct professor for the Rudd Center for Professional Wine Studies at the Culinary Institute of America at Greystone in Napa Valley.

Over his 25-plus year career, Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors.  He has experience in all phases of the wine industry - online, wholesale, retail, winery, and restaurant - including stints at Heitz Wine Cellars in the Napa Valley and Bix and Cypress Club restaurants in San Francisco, and Virtual Vineyards/the original wine.com.

Tim has written for a number of publications including Fine Cooking Magazine and Sommelier Journal. He also writes for numerous wine and spirits clients including Champagne Perrier Jöuet, Wines of Germany and the Portuguese Cork Quality Association. 

Prior to developing his wine expertise, Tim received an M.A. in Classical Music. He played classical trumpet as a freelance professional and as an extra with the San Francisco Opera until 1988.

Summary:

Brettanomyces lays silent, lurking until it finds a substrate. It is hardy and can live with or without oxygen. In wine, it thrives mostly in reds but occasionally in whites.

But, it’s not the yeast itself that smells, even though we speak as though it does. It’s actually the yeast’s by-products that get our noses sniffing. How much by-product Brett produces depends on its resources. 

Sometimes the aromatics are viewed as a fault, sometimes they are seen as a complex agent. Whatever your opinion, Christy Canterbury MW is sure to raise a stink as she dives deep into the barrel of facts, figures and processes surrounding Brettanomyces as she explains what this yeast does and how it does it.

Presenter: Christy Canterburry MW

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 panellist 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.

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

Summary: 

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 MW

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.

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

Summary: 

• Discover the history of this wine taint, how it is created, how it is transferred, and how it has been eradicated.
• Truth be told, “cork taint” is actually a misnomer. Although cork acts as a powerful sponge for this volatile aroma, cardboard, paper and other wood products carry it too!

Learn the facts. Be informed. Not every off-aroma is TCA.

Presenter: Lisa Aireya

Lisa M. Airey, FWS, CWE has thirteen years of experience selling wine at the wholesale level and in training both sales force and wait staff. She sat on the Board of Directors for the Society of Wine Educators from 1998-2004 and co-chaired the committee which launched their Certified Specialist of Wine program and authored and edited the first CSW Study Guide. She served as Education Director of the SWE before assuming the same role for WSG. She oversees all WSG educational programming.

Lisa was knighted by the French government (Order Mérite Agricole) for her contribution to French agriculture, namely the development of the French Wine Scholar Program. She is an Accredited International Bordeaux Tutor through the CIVB, a Certified Burgundy Instructor through the BIVB and a Certified Rhône Educator through Inter-Rhône. Lisa graduated from Georgetown University’s School of Language and Linguistics, Magna Cum Laude.

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

Premature oxidation of White Burgundy was first noted in the early 2000’s on 1995 and 1996 White Burgundies and no single cause has been isolated yet. Join Richard Bampfield MW to explore this phenomenon and investigate what might be behind it.

Presenter: Richard Bampfield MW

Richard Bampfield graduated in French from Cambridge in 1981 and immediately decided the wine trade was where he could put the language to best use.  He managed retail wine shops in the North West of England for JW Lees Brewers for 7 years, then spent a year getting his hands dirty in vineyards around the world, also working in wine cellars in California and Australia.
 
Having passed the Master of Wine Exam in 1990, he joined the Australian producer, Brown Brothers, and managed their European operations until 1999.  He left them to set up his own company, specialising in public relations and offering wine talks, tours and courses.  Principal clients include Yvon Mau (Bordeaux), Albert Bichot (Burgundy), Dom Perignon Champagne, Lidl, Leith’s School of Food and Wine, Santa Rita (Chile), Château Sociando-Mallet, Enotria and the English Wine Group.

Richard is a past Chairman of the Association of Wine Educators and was the European Champagne Ambassador in 2009.

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