Designed for novice and advanced wine connoisseurs alike, our Experiencing Wine Series aims to help you gain a deeper understanding and appreciation of the essential aspects of sensory evaluation that are often overlooked in most wine tastings.
Viognier is a versatile aromatic white grape. Its aromas and flavors greatly vary depending on where it is grown. Cooler climates produce very different wines from hotter climates.
This class introduces you to the Viognier grape and wines that are from cold, cold and warm locations.
This course is taught by Oregon State University food scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry.
This unique workshop couples science with the senses, resulting in a richer tasting experience and comprehensive understanding of wine.
Through lectures and guided tastings, you will discuss taste, mouthfeel, aromatics, spoilage and other aspects of the science of wine.
All participants must be 21 years of age or older.
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It did help me better understand and recognize aromas of wine. I believe it does help me in my profession by being able to better educate staff. I really appreciated the tangible aspect of the class and Dr. Tomasino was great. I really appreciated her passion for the content she was teaching. I would recommend this class and have done so with my peers. I hope there will be more class opportunities for additional wine topics offered. I really want to expand my knowledge and this class fit so well into my schedule and the content was fantastic.
I used the info and skills I learned in the tasting room and with my staff. It was great to practice the skills on different wines after the class. It was also fun to see the differences people tasted, and similarities. I could really see what was the most difficult for me to detect and what was easier. I thought the info was useful and worth taking the class. I thought the instructors were knowledgeable and really enjoyed the hands-on tasting learning.
Dr. Elizabeth Tomasino is an Associate Professor of Enology at OSU. She has had the opportunity to study the wine industry world-wide, including in Europe and New Zealand. Her research interests lie in wine sensory analysis and flavor chemistry. A main research includes determining relationships between sensory and chemical data, particularly those aroma compounds important for wine quality and regional differentiation.
