Explore your sensitivity to different aromas. Explain the origins of specific flavours. Identify flavour faults consistently. Take your tasting game to the next level by attending a masterclass or trying a tasting kit. Find out more below.
|Red wine masterclass [FULLY BOOKED]||WSET School London||London, UK||16 Oct 2023|
|White wine masterclass [FULLY BOOKED]||WSET School London||London, UK||17 Oct 2023|
|Certified Cicerone® beer tasting exam||Two Chefs FoodBar||Amsterdam, NL||20 Oct 2023|
|Wine faults masterclass||Berlin Wine School||Berlin, DE||13 Nov 2023|
|White wine masterclass (part of IHK geprüfter Sommelier)||Villa Verde||Hamburg, DE||14 Nov 2023|
|Beer masterclass (CRAFT college)||Brouwerij Martinus||Groningen, NL||16 Nov 2023|
|White wine masterclass – Sommelier edition||Bedales at Leadenhall||London, UK||27 Nov 2023|
|Wine faults masterclass – TBC||Hedonism Wines||London, UK||22 Jan 2024|
Wine tasting masterclass
Beer tasting masterclass
Below is a list of compounds known to affect wine flavour. Flavour compound Descriptor Origin 1-Methylpyrrole-2-methanethiol Hazelnut Chardonnay 1-Octen-3-ol Mushroom Mouldy grapes 2,3,5-Trimethylpyrazine Chocolate Oak 2,6-Dichlorophenol Antiseptic Chlorophenol taint 2-Aminoacetophenone Artificial grape Premature oxidation 2-Ethoxyhexa-3,5-diene Geranium leaves Geranium taint 2-Furanmethanethiol Toasty Sparkling wine bottle ageing 2-Methoxy-3,5-dimethylpyrazine Mouldy Fungal must 2-Methyl-3-furanthiol Meaty Oak 2-MIB Mouldy Cork…
Introduction One of the varietal aromatic compounds of Sauvignon Blanc is 4-MMP. In terms of its sensory descriptors it is almost like a chameleon: sometimes it smells like a box tree and on other occasions it will remind you of gooseberries. Some people indeed dare to say cat pee. Origins Flavour scientists have identified 4-MMP…
This flavour is neither the result of using green pepper extract, nor is it associated with soaking bell peppers in wine! So where does the often-mentioned aroma of green bell pepper come from? OriginsIt is widely accepted that the aromatic compound 2-isobutyl-3-methoxypyrazine is responsible for this flavour note. It is often abbreviated to IBMP and…
Enthusiastic individual ready to teach you about the flavour of beer and wine.