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Master Class for Detecting and Identifying Faults in Wine

Description:

2 hours

Join Jason Whiteside AIWS for this rare and unique opportunity to smell and taste 23 different isolated flaws found in wine. This class is essential for wine buyers, wine judges, winemakers, importers, collectors, and wine writers. This course is limited to 18 participants. It will sell out quickly, so register early. The presentation will include wine faults resulting from raw materials (such as grapes), to pre-fermentation and fermentation based flaws, and flaws associated with maturation and storage. Some of these aromas are well known, such as TCA and acetaldehyde, while others are more obscure, such as geosmin and hexanol. We will break down Brettanomyces into its four individual most stinky parts ( 4-ethyl phenol, 4-ethyl guaiacol, isovaleric acid, and 2-acetyl tertrahydropyridine). At the end, there will be a blind sensory exam to test your abilities to identify these different flaws.

This 2-hour class is offered on the following additional date: November 18

We are sorry but registration for this event is now closed.

Please contact us if you would like to know when this class will be offered again.

 
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