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Level 1
Level 2
Level 3
olfactory seminars
Introduction to olfactory seminars
When we taste a glass of wine, the impressions we have are affected by value judgements, and sometimes criticisms. Some aromas come within the realm of defects, while others are signs of quality. Perceiving an aroma necessarily implies not only noticing its presence, but also judging it. The more we make a concerted effort to notice and evaluate smells, the more we ­will get out of them. And the more we study aromas, the more reference points we will have in our memory. That is why, when people taste wine, everyone recognizes aromas, their nature, and complexity to varying degrees.
Aromatic descriptors
Aromatic descriptors
Paying attention to what you smell leaves memories that serve as a precise and altogether remarkable data base for comparing with other aromas. This amounts to our own personal world of smells. It also helps us to classify wine aromas and be able to name and describe them rationally... For example, cedar – a word commonly used to describe wines – cannot uniquely be linked to the image of a tree with wide branches. Visual references are of little interest in tasting. Only learning all the aromatic facets of a descriptor can lead to true understanding of the components forming a wine's bouquet.
Cedar has the following olfactory features: conifer, turpen­tine, freshness, wax, sap, camphor, varnish, dustiness, old newspaper, cardboard, sawdust, and pencil shavings. Thanks to its conifer-like freshness, cedar belongs to the family of resinous aromas but, due to the impression of dryness, it also belongs to the wood family.

The Level 1 seminar teaches how to name smells and to memorise a large number of them, such as raspberry, blackcurrant, grape­fruit, black pepper, geranium, candied orange, verbena, etc. These are precious references to describe wines. This seminar also makes it possible to develop the same vocabulary for the same team, and thus to frame each person's perceptions in the context of everyone else's.
Aromatic molecules in wine
Aromatic molecules in wine
Wine & Flavors offers two separate levels of training: the aromatic descriptors of wine (Level 1) and aromatic molecules encountered when analysing wines. The Level 2 seminar teaches how to memorise aromatic molecules­ such as linalol, 4MMP, IBMP, cis-3-hexenyl acetate, allyl caproate, vanillin, cyclotene, etc. These molecules have various origins: barrel ageing, fermentation, winemaking defects, lack of hygiene, oxidation or reduction, aromatic syntheses specific to certain grape varieties, etc. Learning these references is naturally correlated to the aromatic classification ­defined in the first level.
consulting olfaction
Level 3 applies what has been learned in the preceding seminars to wine. It focuses on aromatic synergies, taste, mouthfeel, and balance.

It also provides an opportunity to respond to demands such as evaluating great growths, defining aromatic profiles, examining wine aged in barrels of various origins, aroma mapping of different­ vintages from the same estate, olfactory quality control with coopers and cork manufacturers, and participating in research (chromato-sniffing, sensory psychophysiology), etc.




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