The Level 1 is focused on the “Wine descriptors and the aromatic categories of wines": woods, coniferous, balsamic notes, animal character, leather, smokiness, burnt character, tobacco, butter ton, mints, anise, etc
The Level 2 is focused on “The Aromatic Molecules identified in the wine" such as 4EP, 4EG, linalool, 4MMP, IBMP, cis-3-hexenyl acetate, allyl caproate, vanillin, cyclotene, etc
Level 3 focuses on aromatic molecules responsible for the major defects that occur in wine such as Acetaldehyde, Geosmin, Vinyl-4-guaiacol (Brettanomyces), etc
The purpose of Wine & Flavors seminars is to structure and to develop our aromatic universe. It is an olfactory education helping to print in our mind lots of aromatic references enough distinct, precise and remarkable in order to organize this structuring.
Developing olfaction is a matter of practice and training. Workshop "Level 1" allows the structuring of the olfactory knowledge. It provides the basis of the main aromas found in wine, as well as more precision in the use of tasting vocabulary. This solid base is essential to approach technical wine tasting with comfort.
Advanced Workshops allow you to deepen this knowledge further. These are more technical levels, devoted exclusively to the wine professionals.
Training courses are designed for Winemakers, Enologists, Cellar managers, Cellar masters, Viticultural and wine technicians, Sommeliers, Vineyard owners and managers, Coopers, glass manufacturers, cork producers, Wine journalists, Marketing and sales teams, Research units and Wine lovers.
