In this tutored tasting, we will explore 10 of the most common wine aromas found in high quality as well as faulty wines.
Added to a basic benchmark wine, we will use fully safe "flavour standards" to taste and understand:
- dimethyl sulphide a.k.a "truffle" or "sweet corn"
- 4-ethyl phenol a.k.a "band-aid" or "brett"
- ehtyl phenylacetate a.k.a "honey"
- hydrogen sulphide a.k.a "rotten eggs"
- B-ionone a.k.a "violet" or "turkish delight"
- isovaleric acid a.k.a "sweaty socks" or "brett"
- 2-isobutyl-3-methoxypyrazine a.k.a "earthy" or "bell pepper"
- sotolon a.k.a "nutty"
- 2,4,6-trichloroanisole a.k.a "damp cardboard" or "corked"
- vanilin a.k.a "vanilla" or "oaked"
This tasting is the 1st of a series in which we will explore a full range of aromas to deeply understand their respective origin, importance, and more critically, how they actually express themselves in wine.
This tasting will be led by JC Viens, who is a Certified Educator of the Wine and Spirits Education Trust (WSET) and a holder of the WSET Diploma (Merit). He is now studying to become Master of Wine. Avid wine lover and a storyteller, he has traveled extensively throughout the various wines regions around the world.