Advanced Wine Tasting Workshop
Sunday, August 2, 2020; 11:30am to 5:30pm
3319 SE 50th Ave, Portland, Oregon
In this advanced workshop, students will learn to identify and isolate common wine aromas and flavors. In each session, students will:
Systematically evaluate the fruits, spices, herbs, flowers and other components commonly found in wine
Taste and evaluate base wines scented and flavored with common wine components
Participate in mini-lectures and discussions about how and why various aromas and flavors are expressed in wine (for example, where does that green bell pepper scent come from?)
Participate in a blind tasting exercises to put into practice what we've learned.
If you've ever struggled to identify black currant or gooseberry or if you're not quite sure how to distinguish between tarragon and star anise, this is the class for you!
This workshop assumes an understanding of wine tasting technique and is ideal for students who have completed WSET Wine Certification Courses, the Introduction to Wine Series, or have a comparable understanding of wine basics.
About the instructor: Mimi Martin is director of The Wine & Spirit Archive and holds the WSET Diploma in Wine & Spirits.
Session 1: Citrus and Green Fruit / Red Berries / Minerality / Herbaceous and Vegetal
Session 2: Tropical and Stone Fruit / Dark Berries and Fruits / Earthiness and Gaminess / Spices
Session 3: Autolysis / Dairy / Oak / Oxidation / Maturity
Sunday, August 2, 2020; 11:30am to 5:30pm
3319 SE 50th Ave, Portland, Oregon
In this advanced workshop, students will learn to identify and isolate common wine aromas and flavors. In each session, students will:
Systematically evaluate the fruits, spices, herbs, flowers and other components commonly found in wine
Taste and evaluate base wines scented and flavored with common wine components
Participate in mini-lectures and discussions about how and why various aromas and flavors are expressed in wine (for example, where does that green bell pepper scent come from?)
Participate in a blind tasting exercises to put into practice what we've learned.
If you've ever struggled to identify black currant or gooseberry or if you're not quite sure how to distinguish between tarragon and star anise, this is the class for you!
This workshop assumes an understanding of wine tasting technique and is ideal for students who have completed WSET Wine Certification Courses, the Introduction to Wine Series, or have a comparable understanding of wine basics.
About the instructor: Mimi Martin is director of The Wine & Spirit Archive and holds the WSET Diploma in Wine & Spirits.
Session 1: Citrus and Green Fruit / Red Berries / Minerality / Herbaceous and Vegetal
Session 2: Tropical and Stone Fruit / Dark Berries and Fruits / Earthiness and Gaminess / Spices
Session 3: Autolysis / Dairy / Oak / Oxidation / Maturity
Sunday, August 2, 2020; 11:30am to 5:30pm
3319 SE 50th Ave, Portland, Oregon
In this advanced workshop, students will learn to identify and isolate common wine aromas and flavors. In each session, students will:
Systematically evaluate the fruits, spices, herbs, flowers and other components commonly found in wine
Taste and evaluate base wines scented and flavored with common wine components
Participate in mini-lectures and discussions about how and why various aromas and flavors are expressed in wine (for example, where does that green bell pepper scent come from?)
Participate in a blind tasting exercises to put into practice what we've learned.
If you've ever struggled to identify black currant or gooseberry or if you're not quite sure how to distinguish between tarragon and star anise, this is the class for you!
This workshop assumes an understanding of wine tasting technique and is ideal for students who have completed WSET Wine Certification Courses, the Introduction to Wine Series, or have a comparable understanding of wine basics.
About the instructor: Mimi Martin is director of The Wine & Spirit Archive and holds the WSET Diploma in Wine & Spirits.
Session 1: Citrus and Green Fruit / Red Berries / Minerality / Herbaceous and Vegetal
Session 2: Tropical and Stone Fruit / Dark Berries and Fruits / Earthiness and Gaminess / Spices
Session 3: Autolysis / Dairy / Oak / Oxidation / Maturity