Palate Training @ Colonial Session 2: Identifying Rotundone, Geosmin, Brett & Sulphur in Classic Reds and Whites                                                                                                                                                                                                                                                                                                                        Wine Tasting + Science = A Better Palate.

Recent discoveries in the field of Chemistry have identified important moleculular markers of common aromas in wine. In this class we will explore aromas described as ‘Mineral’ and ‘Earthy’- common components of many great white & red wines.

How many times have we heard a wine described as ‘earthy’? How many times have we heard the description used in an unflattering way? Understanding these aromas and the roles they play in classic wines has traditionally been a hurdle for American wine lovers. From the clove, horse-saddle & bacon notes of Rhone wines to the forest-floor fungal complexity of Burgundy, to the sulfurous tang of great Chablis and Sancerre, earthy notes play a fundamental role in the identity of major wine styles- especially in the old world. Again using a few specific molecular compounds as guide posts for our exploration, we will familiarize ourselves with this palate of flavors and their common expression in wine through lecture, sensory-presentation and wine-tasting.

$40 a seat. Call to reserve a spot: 440-729-7303