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.
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.