Wine Sensory Evaluation Workshop
Event Details
Date
April 26, 2024
Time
9:00am - 12:00pm
Location
Miliea Estate Vineyard
450 Hollow Rd
Staatsburg, NY 12580
Cost
Attendance Fee : $20.00
(addl attendee $20.00 ea.)
Host
Eastern New York Commercial HorticultureWine Sensory Evaluation Workshop
In collaboration with Jeremy Schuster, Viticulture Specialist at the ENYCHP, Dr. Anna Katharine Mansfield and Chris Gerling, Enology Extension Specialists with the Cornell Craft Beverage Institute, will be presenting a wine production-focused, interactive workshop on sensory evaluation.
Topics include:
1) Are you a "super taster"? What does that mean?
2 Sensory thresholds, anosmias, and their critical role in wine evaluation
3) Flaws, faults, and taints, oh my! Sorbate flaws, oxidation, volatile acidity, TCA, Brettanomyces, & agricultural taints will be discussed
4) The perils of sensory descriptors
Apples
Apricots
Asparagus
Beets
Blueberries
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Cherries
Cucumbers
Dry Beans
Eggplant
Ethnic Vegetables
Garlic
Grapes
Horseradish
Kohlrabi
Leeks
Lettuce / Leafy Greens
Melons
Nectarines
Onions
Parsnips
Peaches
Pears
Peas
Peppers
Plums
Potatoes
Pumpkins / Gourds
Radishes
Raspberries / Blackberries
Rhubarb
Rutabaga
Snap Beans
Squash - Summer
Squash- Winter
Strawberries
Sweet Corn
Sweet Potatoes
Tomatoes
Turnips
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During the course, you will learn to:
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This online course meets from January 7-March 4, 2025. All course content is available online so you can work on it at your own pace. There will be weekly webinars where you can meet other students and interact directly with the instructor on the content. These webinars will be recorded.
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