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.
This wine course is taught by Oregon State University scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry.
Oregon is know to produce some of the top Pinor noir wines in world. Learn about the terroir of the Willamette Valley, train your nose on specific Pinot noir aromas and participate in a guided wines tasting of Pinot noir wines from the different sub-regions of the Willamette Valley.
Join us in the upcoming Sensory Evaluation of Wine event for an evening exploration of these wonderful wines. In this two-hour event, you will be trained on aromas characteristic to grapes and enjoy tasting a variety of samples of Willamette Valley Pinot noir.
This unique workshop couples science with the senses, which results in a richer tasting experience. Through lectures and guided tastings of a range of Willamette Valley Pinot noirs, you will discuss taste, mouthfeel, aromatics and spoilage. You will also learn how to:
By the end of this workshop, you will be able to critically evaluate wine with authority and communicate that expertise to others.
There are three options depending on your preference. All options are held 6-8 PM Pacific time:
Whether attending in person or virtually, all participants must be 21 years of age or older.
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.