Abstract

THIS EVENT IS NOW FULLY BOOKED

Luke Webster will describe how the flavour and aroma volatiles of wine are created. In other words, how we get from grape juice, which has a comparatively small range of compounds we can smell, to the rich, structured flavours in the finished product. His talk will be illustrated and exemplified with several interesting wines.

Luke Webster, an enthusiastic wine expert, will lead an informal, entertaining and informative wine tasting with a scientific flavour. He developed his love of wine whilst reading mathematics at Magdalene College, Cambridge. He is a former Cellarer of the Cambridge University Wine and Food Society and an alumnus of Cambridge Wine Merchants, where he led on his particular interest, fortified wines. He is an accomplished independent wine educator, having tutored several hundred tastings tastings and lead many wine appreciation courses, and also serves as a Senior Judge at the International Wine Challenge. Attendees will gain a scientific perspective on the world of wine, illustrated with some choice examples.

All wines supplied by Cambridge Wine Merchants.

Adults only (>18). Limited numbers.

Organised and sponsored by: Society of Chemical Industry & Royal Society of Chemistry