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.
Valpolicella is a region in Northern Italy. The area is known for its world famous Amarone red wines. Learn about how amarone is made and explore other wines from the region, such as the Valpolicella Ripasso wines. We will also take you through some training on mouthfeel characteristics.
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 Italian wine.
Through lectures and guided tastings of a range of wine and wine styles from around the world, you will be exposed to the topics of white and red winemaking, taste, mouthfeel, aromatics and spoilage.
By the end of this workshop, you will be able to critically evaluate wine with authority and communicate that expertise to others.
What makes this wine workshop unique is that it couples science with the senses, which results in a richer tasting experience.
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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.
