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Sensory Evaluation of Sparkling Wine


Saturday, December 9, 2017 - Sunday, December 10, 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 Sparkling Wine course is a one-of-a-kind opportunity to explore the aspects of sparking wine, aiming 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 sparking wines from around the world, course participants will be exposed to the topics of sparkling 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, and features one day at award-winning Argyle Winery in Dundee, Oregon. 

For more information and to register, click here 

Interested in a comprehensive red and white wine sensory evaluation experience? Join us for Sensory Evaluation of Wine on October 21 & 22.


Wiegand Hall (campus map)
Argyle Winery, 691 Hwy 99W, Dundee, OR 97115
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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