CMS Advanced Deductive Tasting

This is the first in a series of free webinars to support your studies in this challenging time. We are partnering with the Court of Master Sommeliers, Americas, to provide some of their seminars, beginning with this first installment. We are also looking into opportunities to provide similar content from other educational perspectives.

We hope that these will be helpful to you, and feel free to continue the conversation below. The video can be made full screen by clicking the button to the left of the Vimeo logo.

Anonymous
Parents
  • I have a question about something Geoff mentioned in this presentation. In the discussion of mineral in the nose section, Geoff mentioned that mineral notes were often caused by sulfur compounds from the action of yeast. So if that is the case, is "mineral" as a descriptor less important in reaching a conclusion than other attributes. I mean, I know that German Riesling and Sancerre for instance can have these very obvious mineral notes, but how helpful really is the mineral line on the grid? Thank you.

Comment
  • I have a question about something Geoff mentioned in this presentation. In the discussion of mineral in the nose section, Geoff mentioned that mineral notes were often caused by sulfur compounds from the action of yeast. So if that is the case, is "mineral" as a descriptor less important in reaching a conclusion than other attributes. I mean, I know that German Riesling and Sancerre for instance can have these very obvious mineral notes, but how helpful really is the mineral line on the grid? Thank you.

Children
No Data