This class is intended for advanced wine students, industry professionals, and enthusiasts looking to get nerdy.
Discover the science behind wine’s aromas and flavors at this immersive, full-day workshop led by sensory scientist Sietze Wijma DipWSET.
Why does barrel aging add notes of vanilla and spice? What gives carbonic maceration its signature fruity aroma? How can you instantly recognize cork taint? This workshop unravels the chemistry behind wine’s most intriguing flavors and faults.
From vineyard to bottle, every stage of winemaking influences a wine’s aromatic profile. Guided by Sietze Wijma—who holds an MSc in Sensory Science—you’ll explore over 25 key compounds that shape white and red wines, as well as those behind common faults.
In each session, you will be given 11 samples of the same neutral wine, then a variety of aroma compounds will be added to 10 glasses to help you identify specific flavors or ‘faults’. Each session will conclude with a blind recognition activity to put your tasting skills to the test.
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08:45 AM – Arrival and Welcome
09:00 AM – 11:00 AM – Session 1: Identifying Key Aroma Compounds in White Wine
11:00 AM – 11:30 AM – Break
11:30 AM – 01:30 PM – Session 2: Understanding and Detecting Wine Faults
01:30 PM – 02:30 PM – Lunch*
02:30 PM – 04:30 PM – Session 3: Exploring Aroma Compounds in Red Wine
04:30 PM – 05:30 PM – Optional Blind Tasting of 4 Wines*Lunch will not be provided by The Oenophile Institute
8.5 Hours | 30+ Aromas | $225
Seats are limited.
