Print this page Wine Aromas Unlocked: Train Your Nose and Palate

Have you ever caught a flash of something familiar in a glass, cracked black pepper, warm vanilla, or fresh cassis, and struggled to name it? This interactive evening masterclass transforms subtle sensory hints into a clear, confident wine vocabulary. Come train your palate using Le Nez du Vin; the industry-standard aroma kit used by wine professionals worldwide, and master the official Bordeaux Wine School Systemic Sensory Grid. In this course, you will deconstruct how aromas originate in the vineyard, evolve through winemaking, and mature over time. Through guided comparative flights of benchmark white and red wines, you'll discover how tannin works, evaluate age-worthiness, and learn to navigate any restaurant wine list with total confidence. We conclude with an engaging blind tasting mystery challenge to put your new sensory skills to the test. 

Whether you are an ambitious beginner or a keen collector, you’ll leave with a permanent tasting framework and true command of the glass.

DELIVERY MODE

Face to face

COURSE RESOURCES

• The Oxford Companion to Wine by Jancis Robinson & Julia Harding
• Understanding Wine Technology: The Science of Wine Explained by David Bird
• Inside Bordeaux: The Classifications, the Wine and the Terroirs by Jane Anson
• Wine Tasting: A Professional Handbook by Ronald S. Jackson

COURSE OUTLINE

• Olfactory Physiology & CIVB Framework: Master orthonasal and retronasal pathways while applying the Bordeaux Wine School 4-step grid (Appearance, First Nose, Second Nose, Palate Architecture).
• White Aroma Chemistry: Isolate key molecules via Le Nez du Vin—methoxypyrazines, monoterpenes, diacetyl, and oak lactones—to decode varietal fruit and winemaking markers.
• White Benchmark Analysis: Comparative tasting of benchmark whites (Sauvignon Blanc, Riesling, Oaked Chardonnay) cross-referenced directly against chemical reference standards.
• Tannin Chemistry & Structural Physics: Deconstruct grape and oak polyphenols, salivary protein precipitation dynamics, green vs. polymerized tannins, and anthocyanin color markers.
• Red Spectrum & Tertiary Bouquet: Blind-calibrate red/dark fruit esters, peppercorn rotundone, toasted oak furfurals, and savory tertiary markers (leather, truffle, forest floor).
• Red Flight & Cellaring Science: Structural evaluation of Pinot Noir, Barossa Shiraz, and Coonawarra Cabernet, culminating in a blind mystery challenge and fine wine cellaring logic.

LEARNING OUTCOMES

By the end of this course, students should be able to:

• Decode Wine Aromas & Chemical Precursors: Identify primary varietal compounds, winemaking interventions (oak/MLF), and tertiary bottle aging indicators using standardized Le Nez du Vin olfactory reference points.
• Execute Systematic Sensory Evaluations: Apply the official Bordeaux Wine School (CIVB) grid to rigorously assess wine appearance, volatile top notes, oxygenated secondary aromas, and structural balance.
• Analyze Structural Tannin & Palate Physics: Evaluate tannin quality, astringency levels, and acid-alcohol integration to predict food-pairing compatibility and serving temperature targets.
• Diagnose Climate & Vinification Typicity: Deduce viticultural origins, climate influences (cool vs. warm), and winemaker interventions during deductive comparative flights.
• Evaluate Aging Potential & Wine List Value: Assess the core structural markers that determine a wine's cellaring longevity and investment potential to make informed purchasing choices on restaurant lists and in retail environments.