Wines have an extraordinary range of aromas and flavours often several can be found in a single glass. From fruity to spicy, herbaceous to floral, earthy to nutty, there are very few tastes that don’t appear somewhere in the world of wine.
In this Brunch, we will explore the origins of five distinctive tastes, each with its own fascinating story and Chemistry: Black Pepper, Smoke, Butter, Saffron and Pineapple. Chef is creating four plates to pair with these wines, with Smoke and Butter being combined in one dish. Guests will taste the wines and plates throughout the talk.
The Black Pepper character can be striking in some cool‑climate Syrah/Shiraz. Unusually, this flavour comes directly from the grape itself most tastes arise from fermentation or ageing. The compound responsible has remarkable and unique properties.
Smoke is a multi‑billion‑dollar challenge for winemakers, particularly in regions like California. The true cause is surprisingly counter‑intuitive and linked to how fruit trees behave as their fruit matures. In some cases, the smoky character seems to come from inside the grape, while in others the origin is quite different.
Malolactic Fermentation, the source of the Buttery character in Côte d’Or Burgundies, appears simple as a chemical reaction, yet the real biochemical process is far more complex. It also sheds light on some significant side‑effects seen in the mass food industry.
Some Sauternes display a surprisingly strong Saffron aroma and flavour. Its origin lies in the Noble Rot that is essential to the production and character of these wines.
Pineapple is an unexpected taste to find in wine. It is rare and can range from fresh to grilled pineapple. This flavour is a by‑product of fermenting certain grapes with specific yeasts.
Tickets £50
Brunch will begin at 11am
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