Wine Sensory Workshops Presented by WSU Viticulture & Enology Program

Basic Palate Training (August 24, 2011)

Presented by Dr. Carolyn Ross

In this workshop, we will provide basic palate training with many practical exercises for wine sensory evaluation. Specifically, we will start the workshop with a broad discussion of sensory evaluation. Following this introduction, wine appearance will be presented, including color, clarity and other appearance attributes. We will then move on to an extensive review of wine aromas, including a discussion of the Wine Aroma Wheel and practical activities for the recognition of wine aromas. Following the aroma presentation, we will move on to discuss wine taste (sweet, sour, bitter), wine flavors and wine mouthfeel, all providing practical examples of these attributes. We will finish up with a discussion of wine finish and overall quality. All of these sensory attributes will be discussed in further detail, along with techniques used to evaluate the attribute and the vocabulary used to describe the attribute in a wine. Practical examples of each attribute will also be presented to help illustrate. This will be a very important workshop for wine professionals and those interested in learning more about wine sensory evaluation.

August 24, 2011 – 1:00 to 4:00pm
Consolidated Information Center, Room 120
WSU Tri-Cities, Richland http://www.tricity.wsu.edu/admission/contact/campusmap.html

Registration fee - $40.00
To register please contact Debbie Schwenson at 509-372-7224 or schwenso@wsu.edu.

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Advanced Sensory Workshop (August 25, 2011)

Presented by Dr. Carolyn Ross, Dr. Thomas Henick-Kling and Dr. Richard Larsen

This workshop will provide additional training for those interested in learning more about their aroma and taste sensitivity, as well as their detection thresholds for different aroma compounds. In this workshop, we will present several key aroma and taste compounds at a range of concentrations to allow the participants to recognize their personal detection threshold for these important compounds. We will talk about the wide range of sensitivity that exists among individuals and also within the same individual for different compounds. It is important that winemakers (and consumers) know the sensory threshold is not an absolute value – there are people who can detect a particular aroma or taste compound at concentrations well below and some who can only detect it at much higher concentrations.

August 25, 2011 – 8:00 to 4:00pm
Consolidated Information Center, Room 120
WSU Tri-Cities, Richland http://www.tricity.wsu.edu/admission/contact/campusmap.html

Registration fee - $90.00
To register please contact Debbie Schwenson at 509-372-7224 or schwenso@wsu.edu.