Description
Date: Monday 16 February 2026
Time: 11:00 – 13:00
Venue: West London Wine School
What do esters and terpenes smell like? How does the characteristic petrol note in aged Riesling develop? Find out at this event led by 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 unique workshop, you will understand the origins of 10 important flavour compounds in white wine and learn to recognise them. The compounds that will be discussed include diacetyl, 4-MMP and TDN.
How will it work?
You will be given 11 samples of the same neutral wine, where 10 samples have a single flavour compound added. After the origin of these flavours have been explained, you will practice their identification through a blind tasting exercise. The session will conclude with a blending activity.
This event is intended for hospitality professionals and wine students.
Booking terms & conditions:
- Cancellations can be made 1 week prior to the event. A full refund will be provided. Cancellations more than 1 week before the event are unfortunately not possible.
- Name changes / ticket transfers can be made at any time.
- The minimum number of participants is 8. We reserve the right to cancel the event if the required minimum number of participants is not reached. In the event of cancellation by the organisers, a full refund will be offered.