To meet an extremely enthusiastic response, I am running a 2nd "Sensory" workshop. Only a few spots left. Please book today!
Finally, a wine workshop for the serious wine geek...
The 1st things we are asked to do when served a wine in a restaurant is to decide if the wine is in good condition. However, do we actually know how a wine fault smells like?
In this tutored tasting, we will explore 10 of the most common wine aromas found in high quality as well as faulty wines.
Added to a basic benchmark wine, we will use fully safe "flavour standards" chemicals to taste and understand:
- dimethyl sulphide a.k.a "truffle" or "sweet corn"
- 4-ethyl phenol a.k.a "band-aid" or "brett"
- ethyl phenylacetate a.k.a "honey"
- hydrogen sulphide a.k.a "rotten eggs"
- B-ionone a.k.a "violet" or "turkish delight"
- isovaleric acid a.k.a "sweaty socks" or "brett"
- 2-isobutyl-3-methoxypyrazine a.k.a "earthy" or "bell pepper"
- sotolon a.k.a "nutty"
- 2,4,6-trichloroanisole a.k.a "damp cardboard" or "corked"
- vanilin a.k.a "vanilla" or "oaked"
This tasting is the 1st of a series in which we will explore a full range of aromas to deeply understand their respective origin, importance, and more critically, how they actually express themselves in wine.
Come and join me for this most fascinating workshop!
When: 25 September (Tuesday), 19h00 to 21h00
Where (** New Location**):
CS Tower, Room 1501, 50 Wing Lok Street, Sheung Wan, (MTR Exit A2)
Tel: 2110 1680 Fax: 2114 0996