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Experience Wine: A Champagne Evening

Designed for novice and advanced wine connoisseurs alike, our Sensory Evaluation of 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.

Winter 2023 - Champagne

This wine course is taught by Oregon State University scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry.

Champagne is a unique sparkling wine that originates from one spot in the world and is made using a special process, methode champenoise.

This two hour class takes you through the history of champagne, teaches you how champagne is made, discusses different styles of champagne, examines aroma/flavor training specific to champagne wines, and shows you how you can decipher champagne wine labels. Wines tasted in class include examples of champagnes made from different grapes (blanc de blanc and blanc de noir) and examples of different styles of champagnes.

Wine Tasting in Corvallis, Portland or Online

This unique workshop couples science with the senses, which results in a richer tasting experience. Through lectures and guided tastings of a range of champagnes, you will discuss taste, mouthfeel, aromatics and spoilage. You will also learn how to:

  • Understand the traditional champagne winemaking process.
  • Evaluate aroma/flavor standards associated with champagne.
  • Differentiate the information on champagne labels.

By the end of this workshop, you will be able to critically evaluate champagne with authority and communicate that expertise to others.

There are three options depending on your preference:

  • $75 - January 13 in Corvallis - Samples included. Must register by January 6.
  • $75 - January 14 in Portland - Samples included. Must register by January 7.
  • $25 - January 19 online - Bring your own samples. Must register by January 17.

Whether attending in person or virtually, all participants must be 21 years of age or older.

calendar
Corvallis option
January 13, 2023 (6 – 8 p.m.)
Portland option
January 14, 2023 (3 – 5 p.m.)
Virtual option
January 19, 2023 (4 – 6 p.m.)
clock
One day
location
Online
price (2)
In person: $75
Virtual (no samples): $25
25

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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.

Vicki Farris

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.

Lauren Druse

Instructors

Dr. Elizabeth Tomasino

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.

Past Students' Work

Take a look at some recent projects our students have created.