Wine Education

This is for you and your friends that know a bit about wine but want to really dive deep about what you are drinking and the aromas and flavors that you taste and how those aromas and flavors got into the bottle.  I’ll lead you through a proper tasting, breaking down the wine from the appearance, aromas, flavors and finish and the structural parts of the wine like acidity tannins and body. I will also talk about the differences and similarities in the wines we are tasting.

  • Wine is bottled poetry.

    Robert Louis Stevenson

Aroma Characteristics

  • Primary Aromas

    These are the aromas that come from the grapes or are created during the fermentation process. These aromas are usually fruit aromas but can be floral or herbaceous.

  • Secondary Aromas

    These aromas are created by post-fermentation winemaking. The most obvious of these are the aromas extracted from oak, such as vanilla and smoke.

  • Tertiary Aromas

    These aromas come from the ageing processes. These aromas can be coffee or caramel. Ageing makes fruit aromas less fresh and can take on a dried-fruit character.