Designed for novice and advanced wine connoisseurs alike, our Sensory Evaluation of Wine Series aims to help you gain a deeper understanding and appreciation of the essential aspects of sensory evaluation that are often overlooked in most wine tastings.
EXPERIENCING WINE: SAUVIGNON BLANC
This event is taught by Oregon State University sensory scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry.
During the two-hour event, you will:
* Journey through winemaking regions that produce this varietal
* Gain training on identifying aromas tradition to this wine (including apple, peach, passionfruit)
* Enjoy a tasting of four different examples of this much loved white wine
What makes this wine workshop unique is that it couples science with the senses, which results in a richer tasting experience.
Oregon State Food Innovation Center
1207 NW Naito Parkway #154,
Oregon State Main Campus | Wiegand Hall
For more information and to register, please visit – https://pace.oregonstate.edu/wine.