Due to the closure, this workshop will be rescheduled.
Thursday March 26th – 10 am to 1 pm (3 hrs) – $104 taxes and fees included
Ageing on the lees, saltiness and perception of minerality
Wine chemistry is the essential link between oenology and sommellerie. It efficiently and scientifically explains how classical and emerging oenological processes impact wine quality. Furthermore, wine chemistry provides new insights into the understanding of the complex interactions behind the visual, olfactory and taste perceptions, and mouth-feel sensations. This workshop will take an in-depth look at lees ageing and its effects on wine, as well as the notions of saltiness and minerality.
*Open to hospitality professionals, wine agents, educators and serious enthusiasts