London Experimental Oenology Seminars


LEOS Jan 13th: Sherry or Sherries? Unity and complexity.

The next seminar will take place in STB3 (Stewart House, attached to Senate House, Malet Street, basement) on Monday 13th of January, from 7pm to 8.30pm. Jesus Barquin, a sherry … Continue reading

January 9, 2014

Champagne and temperature

Monday Dec 16th, 7pm G37, Senate House Ground Floor  Didier Mariotti, chef de cave at Mumm, will talk about champagne and temperature. The talk will be accompanied by a tasting … Continue reading

December 13, 2013

LEOS Nov 25th: Temporal Dominance of Sensation

Nov 25th, Senate House Room G37 6.30-8.30pm It is well known  that different attributes are perceived at different time of the tasting and it is assumed that this sequence of … Continue reading

October 15, 2013 · 1 Comment

Terroir: Why the myth works

LEOS , Septembre 30th Barry Smith (IP) Ophelia Deroy (IP, CenSes)  

October 15, 2013

Whisky tasting experiment

Thanks to all the participants who took part in the Whisky Tasting Experiment on June 20th ! 

July 3, 2013

LEOS, June 17th: The influence of culture on the perception of wine quality

The London Experimental Oenology Seminar (LEOS) will welcome psychologist Dominique Valentin from the University of Burgundy on Monday June 17th, 7pm. for a session on cultural differences in the perception of wine … Continue reading

June 6, 2013

Food and wine pairings: A South American Perspective

The 6th London Experimental Oenology Seminar will examine principles of food and wine pairings through the lense of South American wines and cuisine. Why do certain flavours form perfect harmony? … Continue reading

January 24, 2013

Associate event: Malt Whisky and place

6:30pm, Wednesday 30th January 2012 (approximate duration two hours) Senate House, University of London The whiskies produced on the Hebridean island of Islay are world renowned. But what makes these whiskies … Continue reading

January 12, 2013

5th LEOS: Decisions in wine-making: Burgundy as a case study, with David Clark

Could wine-making be about understanding how to do less ? Wine-maker David Clark explains his itinerary from starting the Lycee Viticole in Beaune, to producing his first vintage in Morey … Continue reading

January 12, 2013

The flavours of Cognac

After a successful collaboration between the CenSes and Courvoisier, the Nez App has been launched. Its aim is to help consumers and amateurs to identify their sensory profiles through a … Continue reading

November 22, 2012