Blind Tasting Workshop SeriesFebruary 17 2020 | 6:30 PM - 8:00 PM
13 E. 13th Street, New York 10003
Join Master Sommelier, Laura Fiorvanti, for 6 blind tasting classes! This series pack is a great way to learn to taste like a Master Sommelier. We will hone your deductive tasting skills and teach you how to tell the difference between classic grape varietals, based on three elements of wine: sight, nose, and palate.
This workshop series pack is valid for one student for the 6 Blind Tasting Workshop classes offered by Laura Fiorvanti.
In the first of 6 Blind Tasting classes we will introduce the tasting grid with a focus on the clues that the "Sight" and "Nose" give in accurately deducing the region, grape, vintage and quality of a wine. Learn about clarity, color hues, rim variation, gas evidence, sediment and viscosity for the sight as well as flaws, intensity, families of fruit descriptors, non-fruit, oak and age for the aroma.
In the second of 6 Blind Tasting classes we will review the tasting grid with a focus on the clues that the "Palate" give in accurately deducing the region, grape, vintage and quality of a wine. Learn how to describe the families of fruits, non-fruit descriptors, detect and evaluate the structure of wine: such as sweetness, acidity, tannin, and alcohol.
In the third of 6 Blind Tasting classes we will review and compare grapes and wines that have spices or flavors that add spice to wine including lactones, rotundone, botrytis and thiols.
In the fourth of 6 Blind Tasting classes we will review and compare grapes that showcase conditions of fruit in wine including under-ripe, perfectly ripe, overripe, cooked, dried and jammy flavors.
In the fifth of 6 Blind Tasting classes we will review and compare grapes that have florals and herbs or flavors that contribute floral/herbaceous aromatics to wine including Esters, Thiols, Pyrazines and Terpenes.
In the sixth of 6 Blind Tasting classes we will review and compare wines that have distinct earthy aromas or regions or grapes that express earthiness including geosmin, brettanomyces, volatile acidity and sulfur compounds.