Pinotage is a grape/wine that gets harsh treatment from some wine writers: “Even if I were stuck on a desert island with only this grape to drink I would stick to coconut milk.” This is very unfair as it a much more interesting wine than thought, especially modern Pinotages that tone down the “burnt rubber” taste it was famous for. Its Chemistry is particularly interesting because of a red pigment that gives its deep persistent colour. Mushroom flavour in wine is a tertiary aroma – it forms during bottle ageing, often in Pinot Noir and Cabernet Franc wines. Mushroom aroma/taste comes largely from a group of related compounds (each with 8 Carbon atoms). Certain grapes have the ingredients needed to form these during the ageing. Turbidity & Fining looks at the small particles found in wines during the wine-making process – yeast, fruit solids, pectin, … Some particles are big enough to settle out over time, many are not. To create a clear wine those particles need to be removed – the process of fining. There are several different processes for fining – some will allow the wine be labelled “vegan”, and some won’t. In some cases, such as Natural Wines, little or no fining is done. Apricot is one of a group of “stone fruit” aromas/tastes. It is usually found in white wines made with ripe grapes, but not too ripe as it then tends to lead to more tropical flavours. Analysis of the volatiles found in apricots shows a variety of contributors, with Lactones being important. We first encountered Lactones when looking at Coconut aroma/taste. Salinity in wine is becoming more noticed and more discussed. Traditionally Manzanilla Sherry was distinguished for its saltiness – attributed to its coastal vineyards – but it is more widespread than this. The modern understanding of taste sensations, which is not the traditional taste map of the tongue, helps explain saltiness. Does saltiness have to come from table salt (Sodium Chloride), or are other things “salty” as well?
There will be some wines to taste during the talk and afterwards, around 8.15, there will be a light buffet with wines from the bar.
£27 per head
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