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Consulting, training & conferences

I offer many courses, conferences and seminars built around the olfactory system and wine tasting. Wineries use me as a consultant during key winemaking moments for the aromatic expression of their products.

I also work with the food industry, consulting on other products, such as tea and spirits.

 

Several examples of topics covered:

CONSULTING

  • Improvement of olfactory quality of wines (viticultural and enological reasoning)
  • Molecular identifications (defects and positive aromas)
  • Tasting blends
  • Olfactory descriptions of wines and spirits
  • Olfactory creations for training
  • Creation of olfactory identities
  • Aromatic profiles in food products
  • Establishment of tastings of agreement

TRAINING

  • Positive olfactory molecules in wines
  • Olfactory wine faults
  • Training research panels
  • Training wine competition judges
  • Training juries for selections
  • Sensory support research
  • Vine stress and its sensory consequences
  • Continuing wine tasting education
  • Hydrogenated stress and its organoleptic consequences


Groups I work with:

Wine professionals: oenologists, sommeliers, wine sellers, wine judges, sensorial analysis specialists, and panels. The food and spirits field also.

Experienced amateurs, please feel free to contact me.