Next wine Courses
Wine Taints and Faults - for regular wine Drinkers
Day course: 7hrs
Identify and describe common wine faults by smell and taste.
Trust your instincts and never feel ashamed, stupid, or inferior in a restaurant (or bar) when your nose and palate tell you something is wrong—even if the wine server challenges your judgment or serves you an un-fresh fruit, vinegary, carelessly oxidised wine by the glass.
You will be able to improve your wine experience by knowing how to select wines on the supermarket shelves, how to store them and how to prevent “you” from being responsible for wine spoilage.
Happy deviations - The world of natural wines
DAY COURSE: 3 HRS
First course 4th of July
Imperfections or minor flaws enhance (or are intrinsic to) the tasting experience of wine created as an art form, and as in many aspects of our human life, imperfections can be attractive.
In low intervention wines, deviations and minor flaws can be enjoyed.
Let’s discover the differences between organic, biodynamic, natural and macerated wines (orange), as well as the line between tolerable flaws and serious faults in natural wines.
Wine Taints and Faults - for wine professionals
2 Days course: 12hrs
Coming soon
Wine professionals (myself included) encounter fewer cork taint issues today. However, the problem isn't always obvious cardboard aromas and muted fruit in the glass. We often face moments of doubt and confusion when we need absolute clarity—after all, we have a service to deliver and customers are counting on us.
In the course we experience wine faults in isolation, one at a time. If you've ever wondered how Brettanomyces yeast affects a light Pinot Noir versus a full-bodied, oaky South African Cabernet Sauvignon, or what oxidation smells like without volatile acidity, this course is for you.