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 carpet.
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 right, too.
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.
Cheers!
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