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.
|White wine masterclass||Streatham Wine House||London, UK||13 Sept 2023|
|Red wine masterclass||Streatham Wine House||London, UK||14 Sept 2023|
|Certified Cicerone® beer tasting exam||Two Chefs FoodBar||Amsterdam, NL||20 Oct 2023|
Wine tasting masterclass
Beer tasting masterclass
Sauvignon Blanc and its supposed cat pee aroma – The lowdown on 4-MMP
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…
Green bell pepper flavour in white wine
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…
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