Master Class for Detecting and Identifying Faults in Wine
2.5 hours • $175
Join Jay Youmans MW for this rare and unique opportunity to smell and taste 23 different isolated defects, faults or flaws found in wine. This class is essential for wine buyers, wine judges, winemakers, importers, collectors, and wine writers. This course is limited to 16 participants. It will sell out quickly, so register early.
The presentation will include the common wine faults resulting from poor grape quality, fermentation issues related to spoilage yeast and bacteria, and problems occurring with maturation, storage, bottling, and closures. We will focus on identifying problems, understanding their causes, and commonly used remedies.
Some of these aromas are well known, such as TCA and acetaldehyde, while others are more obscure, such as geosmin and hexanol. We will break down Brettanomyces into its four individual parts ( 4-ethyl phenol, 4-ethyl guaiacol, isovaleric acid, and 2-acetyl tertrahydropyridine). At the end, there will be a blind sensory exam to test your abilities in identifying these different flaws.