The Science of Taste

Ever wondered why two people can have very different reactions to tasting the same wine? Or why some super-premium wines will always be jarring to some palates, irrespective of price?

Join us for a unique opportunity to delve into the world of taste by exploring some of the science behind how wine aromas and phenolics are recognised and detected. For example, do you know why some people can recognise the black pepper aroma (aka rotundone) and others don’t? One reason is predetermined by genetics with others being due to the winemaker.

This masterclass isn’t about being a super-taster, but you may well become one at the end!

For the evening you will be taken on a different type of sensorial journey: from appreciating why aromas on the nose may not correlate to what flavours are recognised on the tongue. We will explore the reasons why, and it will also be an opportunity for you to better understand your own palate as to where you taste the different components in wine (e.g., acidity, residual sugar, body, tannins, alcohol).

Wines are a sum of the total constituents - climate, vintage, winemaking, aroma & style. The sum of those parts, can deeply affect your personal perceptions of the wines. An example of how we explore these consitutents would be:

Exploring climate, e.g., with Sauvignon Blanc
Exploring vintage, e.g., with Cabernets
Exploring style, e.g., with Syrah/Shiraz
Exploring winemaking, e.g. with Chardonnay”

So join Daniel Meijles for an explorative evening, examining the science of taste and how it affects your personal wine tasting experience!

Your tasting will include: a tasting samples of six carefully selected wines, full wine notes & handouts, a 2 hour interactive presentation, with Q&A, led by our wine tutor.