We will focus on "blind" tasting techniques which are now apparently called "deductive" tastings in some trendy circles.
In this session, we will taste 2 series of liquids:
1) 8 x water glasses with various levels of acidity, tannins, sugar, alcohol
2) 6 x wines showing from various grapes & regions, presented blind
The entire tasting will emphasize the factors that influence style and these together with the WSET SAT, we will learn how to focus on the most important clues to deduce grape & origin.
Tasting the water solutions, we will explore structure and the concept of balance. With the wines, we will understand that some information are more important than others and how linking it together leads to the right answer, everytime!
Thanks for your support in going through the slight inconveniences of registering via Eventbrite website as per the links below. This really helps me manage more efficiently!
This tasting is almost sold out, please sign up today!
13 March: Blind Tasting Techniques including technical tasting of acidity, alcohol, tannins, & residual sugar
When: 13 March - 19h00 - 21h00 at above dates
RSVP: Eventbrite link http://bit.ly/1g9nEip
Where: Cliftons, L5, Hutchison House, 10 Harcourt Rd, Central, HK
Cost: HKD 400
Space: Maximum 20 participants
Glasses: Each participant to bring 6 glasses
Please kindly make sure to register & pay in advance to secure your place. you can pay directly on the site or by cheque as per instructions. Refund will be provided if cancellation at least 7 days prior to the tasting.
This tasting will be led by JC Viens, who is a Certified Tutor 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.