What flavours result from barrel ageing wine? What do ‘cork taint’ and ‘Brett’ smell like? Find out at this wine tasting masterclass with The Art of Tasting’s Sietze Wijma.

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

At this masterclass, flavour chemistry specialist Sietze Wijma will explain the origins of 10 important flavour compounds in white wine and teach you to recognise them. The compounds that will be discussed include bell pepper pyrazine, vanillin and TCA.

How will it work? You will be given 11 glasses of the same neutral wine, where 10 glasses have a single aroma compound added. After the 10 compounds have been discussed, you will put your tasting skills to the test with a blind recognition exercise.

This is the perfect event for wine students and enthusiasts looking to take their tasting ability to the next level. Although there are no strict entry requirements, it is recommended to have a knowledge level of WSET level 2 or equivalent.

Booking terms & conditions

• Cancellations can be made 1 week prior to the event. A full refund will be provided. 
• Name changes can be made at any time.
• We reserve the right to cancel the event. If necessary, a full refund will be offered.

Please contact Sietze with any questions relating to this event.