What flavours result from barrel ageing wine? What do ‘pyrazines’ and ‘terpenes’ smell like?

Hundreds of different flavour compounds have been identified in wine. These can be traced back to different grape varieties, winemaking techniques and microorganisms.

At this masterclass you will learn to identify 12 impact compounds in wine. You will explore your personal sensitivity to the various compounds and learn how you can use them in deductive tasting. The compounds that will be discussed include bell pepper pyrazine, rotundone and TCA.

How will it work? You will be given 13 glasses of the same neutral wine, where 12 glasses have a single aroma compound added. After the 12 compounds have been discussed, you will put your tasting skills to the test with a blind recognition exercise.

This is the perfect event for students preparing for exams of the Certified, Advanced and Master level of the Court of Master Sommeliers.