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Sensory Evaluation of Wine


Saturday, October 21, 2017 - Sunday, October 22, 2017 (All Day Event)

Nestled in the Willamette Valley wine region, Oregon State University has a rich history of training wine industry leaders. Designed for novice and advanced wine connoisseurs alike, Sensory Evaluation of Wine course aims to help participants gain a deeper understanding and appreciation of the essential aspects of sensory evaluation that are often overlooked in most wine tastings.

Through lectures and guided tastings of a range of wine and wine styles from around the world, course participants will be exposed to the topics of white and red winemaking, taste, mouthfeel, aromatics and spoilage. By the end of this two-day course, students will be able to critically evaluate wine with authority and communicate that expertise to others.

This course is taught by OSU sensory scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry. 

Interested in a comprehensive sparkling wine sensory evaluation experience? Join us for Sensory Evaluation of Sparkling Wine on December 9 & 10. 

For more information and to register, go here


Wiegand Hall (campus map)
100
3051 SW Campus Way
Corvallis
OR
$450 (+ $60 registration fee)
Katie Klump
541-737- 3113
katie.klump at oregonstate.edu
OSU Professional and Continuing Education
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