This is one of the most enjoyable classes that I have held. It gives us all, myself included, a chance to smell classic fruits, spices and flowers of the “classic” varieties in a neutral base wine.  We then see if we can “find” these same characteristics in an actual bottle of that particular grape variety.

Discovering Flavors like a Pro:

It is common knowledge that all the best Oenology Institutions educate their new winemaker undergraduates by slicing up pieces of fruit, crushing spices and flowers. These items are left in a covered wine glass to “air” and intensive the flavors and then smell. I say if it is good enough for a bunch of winemakers then my students can only benefit from such an exercise.

We will follow up our samplings with wines that will highlight the flavors we have just recognized to reinforce the lesson. Aromas are only part of the equation when it comes to wine; there are textures that come from Sugar, Acidity and Alcohol. We will taste wines with differing levels of the above to round out are sensory analysis.