The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
I’ve never actually attended one of the infamous Riedel seminars at which a sleek Riedel representative demonstrates the magic transformative...
The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
Having received a floor model of the Aromaster wine aromas kit from the manufacturer, I played with it a bit at first, and now I’m enjoying delving into it more intensely.
I had just finished my Intro Sommelier course and was determined to distinguish the difference in aroma of all the different flower colors. How else was I expected to know “white roses” from “yellow roses” during my next exam? So I began to smell.