Wonder of wine
7 Feb 2014
The New Year has been and gone, and fading
with it into the annals of our individual histories
are well-intended (but, almost inevitably, short-lived)
resolutions that have been swept under the
Gym membership cards lie dormant at the
back of our wallets, and the takeaway menus
have been promoted back to the front of the
fridge. And we have now squared it with
ourselves to enjoy a glass of Merlot again. Quite
Let's embrace such pleasures and enjoy it
in style and with a new-found knowledge. In
this fascinating presentation, Luke Webster will
describe how the flavour and aroma volatiles of
wine are created. In other words, how we get
from grape juice, which has a comparatively
small range of compounds we can smell, to the
rich, structured flavours in the finished product.
His talk will be illustrated and exemplified with
several interesting wines.
Luke Webster, an enthusiastic wine
expert, will lead an informal, entertaining and
informative wine tasting with a scientific flavour.
He developed his love of wine whilst reading
mathematics at Magdalene College, Cambridge.
He is a former cellarer of the Cambridge
University Wine and Food Society and an
alumnus of Cambridge Wine Merchants, where
he led on his particular interest, fortified wines.
He is an accomplished independent wine
educator, having tutored hundreds of tastings
and led many wine appreciation courses. He
also serves as a senior judge at the International
Wine Challenge. Attendees will gain a scientific
perspective on the world of wine, illustrated with
some choice examples.