- May 20 - May 21, 2017
- Face-to-Face, Onsite in Corvallis, OR
- 2-day; 16 hours
- 1.6 CEUs
In this one-of-a-kind course in the heart of the Willamette Valley, you'll be able to enhance your critical tasting ability and learn the basic aspects of sensory evaluation often overlooked in most wine tastings.
Facilitated by faculty members of the world-renowned Oregon State University, Department of Food Science and Technology, an emphasis is placed on correct wine evaluation as you study:
- Wine appearance
You'll be able to participate in tastings of wine standards and explore the origins of desirable and undesirable flavors of wine and the stylistic contributions of winemaking techniques.
In this fun and focused two-days of tasting, you'll receive all the information and training needed to critically evaluate wines.
Topics and tastings include sessions on wine odors, defect recognition, tasting consistency, mouthfeel description, aroma recognition and more. The course is designed both for those new to tasting and will challenge those that are more experienced. You will receive immediate feedback on your sensitivity to a range of odors and flavors in wine, whether attributes or defects.
The program is divided into five sections:
- An introduction to wine tasting
- Taste & mouth feel of wine
- Wine aromatics
- Wine spoilage
- Dessert wines
Each session consists of an introduction to the topic with a brief lecture, information packet and specific examples or standards for tasting for the first hour.
The second hour of the session provides a range of wines chosen to highlight the subject being discussed for that session. As a participant you will not only learn all about wine tasting but also be exposed to a range of wines and wine styles from around the world.
Dr. Elizabeth Tomasino
Dr. Elizabeth Tomasino is an Assistant 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. Other interests include the determination of global/regional/sub-regional wine styles, use of sensory analysis for wine education and understanding of consumer preferences, and the influence of non volatile components to wine aroma.