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.
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