I offer many courses, conferences and seminars built around the olfactory system and wine tasting. Wineries use me as a consultant during key winemaking moments for the aromatic expression of their products.
I also work with the food industry, consulting on other products, such as tea and spirits.
Several examples of topics covered:
CONSULTING
- Improvement of olfactory quality of wines (viticultural and enological reasoning)
- Molecular identifications (defects and positive aromas)
- Tasting blends
- Olfactory descriptions of wines and spirits
- Olfactory creations for training
- Creation of olfactory identities
- Aromatic profiles in food products
- Establishment of tastings of agreement
TRAINING
- Positive olfactory molecules in wines
- Olfactory wine faults
- Training research panels
- Training wine competition judges
- Training juries for selections
- Sensory support research
- Vine stress and its sensory consequences
- Continuing wine tasting education
- Hydrogenated stress and its organoleptic consequences
Groups I work with:
Wine professionals: oenologists, sommeliers, wine sellers, wine judges, sensorial analysis specialists, and panels. The food and spirits field also.
Experienced amateurs, please feel free to contact me. |