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:
- The Neuroscience of Wine Tasting with Gabriel Lepousez (Jan. 11 - Feb. 1)
- Molecular Harmonies with François Chartier (Feb 8 - Mar. 15)
- Beyond Flavour with Nick Jackson MW (Apr. 12 - 26)
- Understanding and Identifying Wine Faults with Jamie Goode (May. 10 - Jun. 21)
Each of the four segments is composed of three to four live, online presentations.
You will receive instructions on how to access the webinars.
All webinars start at 12:00 noon ET.
You will be able to access the webinar recordings for 365 days.
SEGMENT 1: The Neuroscience of Wine Tasting with Gabriel Lepousez
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.
Jan. 11 - Feb. 1 | Detailed schedule available HERE
SEGMENT 2: Molecular Harmonies with François Chartier
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.
Feb 8 - Mar. 15 | Detailed schedule available HERE
Students registered for this segment are encouraged to purchase François Chartier's book Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor available HERE
SEGMENT 3: Beyond Flavour with Nick Jackson MW
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 flavor to navigate the tumultuous seas of blind identification.
Apr. 12 - 26 | Detailed schedule available HERE
Students registered for this segment are encouraged to purchase Nick Jackson's book Beyond Flavour: The Indispensable Handbook to Blind Wine Tasting available HERE
SEGMENT 4: Understanding and Identifying Wine Faults with Jamie Goode
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.
May. 10 - Jun. 21 | Detailed schedule available HERE
Students registered for this segment are encouraged to purchase Jamie Goode's book Flawless: Understanding Faults in Wine available HERE
