A Complete Wine Tasting Experience from OSU

Designed For
Those who want to learn how to expertly evaluation wine, including novice and advanced wine enthusiasts, tasting room managers, and catering and restaurant managers.
Dates
Please select one:
June 7, 2019 | Portland, OR
June 21, 2019 | Corvallis, OR
Delivery
On-site | Portland, OR or Corvallis, OR
Oregon State Portland Center
Meier & Frank Building, 2nd Floor
555 SW Morrision Street
Portland, OR 97204
Oregon State Main Campus
Wiegand Hall
3051 SW Campus Way
Corvallis, OR 97330
Cost
$50
Length
7 - 9 p.m.
Contact
PACE@oregonstate.edu
541-737-4197
 
Ask us about Workforce Development Training. We can customize this program to fit your organization’s specific needs.
 

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.

You will also have rare access to learn directly from one of the most esteemed wine experts in the world.

Spring 2019 - Experiencing Wine: Chenin Blanc

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

In the upcoming Sensory Evaluation of Wine event, join us for an evening exploration of the white wine, Chenin blanc. During the two-hour event, you will:

  • Journey through winemaking regions that produce this varietal
  • Gain training on identifying aromas tradition to this wine (including apple, pear, passionfruit)
  • Enjoy a tasting of four different examples of this lovely and versatile white wine

Wine Tasting in Portland and Corvallis

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.

Interested in a comprehensive sparkling wine sensory evaluation experience? Join us for Sensory Evaluation of Sparkling Wine, with new 2019 dates coming soon!

What You'll Learn in This Wine Course

  • An in-depth introduction to wine tasting
  • How Chenin Blanc is made
  • Understanding taste, smell and mouthfeel of wine
  • How to accurately evaluate wine and communicate that information to others

Hear From Past Wine Workshop Participants

vicki Farris OSU Sensory Evaluation Wine 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

 

 

 

OSU Sensory Evaluation of Wine Glass with Blurred Lights I used the info and skills I learned in the tasting room and with my staff. It was fun 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

  • Dr. Elizabeth Tomasino

    Tomasino Professor of Cider Making

    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.