Wine Masterclass #6 Improve your understanding of wine aromas

Did you know that there are THREE types or sources of aroma in that glass of wine you are drinking? Some come directly from the grape itself .... “naturally” you might say! But others arise from chemical reactions taking place during fermentation.... and once again, you might say “so what”! And then there is the … Continue reading Wine Masterclass #6 Improve your understanding of wine aromas

Wine Masterclass #5 More science of wine aromas

Do you like the smell of Methoxypyrazine or do you prefer Beta-ionone? Or maybe Diacetyl is more to your “taste”? These are just 3 of the chemical compounds found in Cabernet Sauvignon, Pinot Noir, and Chardonnay respectively and might just say as much about YOU the consumer as it does about the wine and the … Continue reading Wine Masterclass #5 More science of wine aromas

Wine Lovers Masterclass #4 Terroir and The Burgundy Effect

An entertaining way of increasing your understanding of the concept of “terroir”. We begin with a little history of what has become known as The Burgundy Effect and how the search for the right environment around the world to grow Pinot Noir and Chardonnay created a revolution. Then, we follow with a movie following seven Burgundian winemakers across the four seasons of a single year with their families as they strive to achieve perfection in their wine.

Wine Lovers Masterclass: #3 Taste The Terroir

Want to understand more about why some wines made from the same grape can be so different? Want to feel more confident when visiting a vineyard and during a wine tasting? Then here’s the key to it all: understanding a little about grape varieties is basic level knowledge for wine appreciation, but it is only through considering the defining elements of “terroir” and their affect on any grape (and therefore the finished wine product) that your wine appreciation will rise to greater heights.

Wine Lovers Masterclass: #2 The Chemistry of Wine Tasting

Ever wondered why you “think” you taste blackcurrants in a Malbec or gooseberries in Sauvignon Blanc? Or why some people taste liquorice and cigar box in some wines and you don’t? Here’s the answer to those flavours in wine tasting ..... a little understanding of chemistry will show you that NONE of these fruits etc actually exist in a wine, and that an inability to detect them should NOT discourage you from visiting vineyards, exploring new grapes, new wines, new countries. Travel the world of wine at home too ..... try something different!