This class is intended for advanced wine students, industry professionals, and enthusiasts looking to get nerdy.

Welcome to the intriguing world of wine characteristics often mistaken for faults but, in small doses, can be surprisingly delightful. Explore how Brettanomyces (Brett) introduces subtle notes of leather and spice, while volatile acidity (VA) can enhance freshness with its tangy, vinegar-like edge. Discover how oxidation can create rich, nutty flavors reminiscent of walnuts or sherry, and how reduction can lend a distinctive smoky or flinty character. Learn to appreciate how these nuanced elements, when well-balanced, contribute to the unique charm and complexity of fine wines.

120 minutes / $50 / 4 wines

Content

• Learn the science behind faults that can enhance wine complexity in small amounts.

• Explore how Brettanomyces, volatile acidity, oxidation, and reduction impact flavor and aroma.

• Study how these traits contribute to a wine's uniqueness and complexity.

• Learn to identify and evaluate these characteristics in a balanced context.