Wine & Spirit Profiling
Benefit from the aroma research undertaken by the IFV, the BNIC and Bordeaux Sciences Agro.
Unique tasting workshops free of charge
The French Wine and Vine Institute (IFV), the BNIC, Bordeaux Sciences Agro and Congrès et Expositions de Bordeaux have joined forces to present a unique tasting area focusing on the aromatic perception of wines and spirits, together with sensory analysis.
Visitors are offered a convivial way to address original sensory perception topics:
How do you define a wine’s aromatic profile and aromatic quality? How does the winemaking process affect a wine’s organoleptic profile? How can you increase pepper or red fruit notes in a wine? Can a pale rosé be aromatic? What are the mechanisms of sensory perception and how do they affect tasting? What range of aromas is found in cognac? What will be the sensory profile of future grape varieties?
Through tasting workshops, this 100m2 Wine & Spirit Profiling area (found Hall 1, IFV booth) will offer an opportunity to explore the aroma research undertaken by the IFV, the BNIC and Bordeaux Sciences Agro.
A look back at the 2016 workshops
A multisensory experience illustrated by a red wine tasting
This workshop aims to present the mechanisms of multimodal sensory perception and how they affect wine tasting. Come and stimulate your trigeminal nerve and share your experiences! Various interactive games will demonstrate the effect of an estate’s winemaking process and how to make an overall assessment of red wines.
Presenters: Bertrand Châtelet, Valérie Lempereur, Sophie Penavayre (IFV)
Rosé wines in all their diversity
The quality of rosé wines has grown considerably in recent years thanks to winemakers’ expertise. This workshop offers an opportunity to explore the diversity and typology of these wines on a sensory journey through the different terroirs of France and Europe. Fun presentations will help you to understand how colour and aromas affect overall perception of flavour in rosé wines.
Presenters: Nathalie Pouzalgues (Centre du Rosé), Charlotte Anneraud, Laure Cayla (IFV)
Discovering cognac aromas
This educational workshop is split into two parts to provide a better understanding of the wealth of aromas that cognac has to offer:
- Tasting of two white eaux-de-vie, genuine ‘essences’ of wine created by distillation. The aim: to better detect the aromas of this young, hugely fresh brandy.
- Tasting of a full range of cognacs (VS/VSOP/XO/EXTRA).
The aims: to better detect how the aromas evolve, the impact of aging in oak, and the vital role that time plays in aromatic perception.
Presenter: David Boileau, Cognac Ambassador (BNIC).
The sensory impact of key aromatic components: link to winemaking and winegrowing practices
Fans of strong sensations and new oenological experiences, this workshop is for you! You can taste different wines to which molecules have been added to heighten their organoleptic profile: 3MH and its acetate added to a white wine at levels found in wines after spraying with foliar nitrate, to enhance exotic fruit notes; dimethyl sulphide added to a traditional red wine to strengthen red fruit notes, to levels matching a high level of ripeness and adequate must nitrogen management; rotundone added to a red wine to heighten the pepper notes.
Presenters: Rémi Guérin-Schneider (IFV)
Wines and climate change
Climate change has been accompanied by advances in the phenology of vines, which will eventually be at risk of ripening too early. One option for keeping ripeness at the ideal time in a warmer climate would be to plant various wine regions with later-ripening grape varieties than those currently grown. This workshop will offer a tasting of foreign grapes being grown in France to discover if the typical style of these varieties is compatible with the type of wine being produced in these regions.
Presenters: Agnès Destrac, Kees van Leeuwen, UMR EGFV, ISVV.