Understanding primary aromas: The case of sauvignon
The first seminar will take place on September 11th, in Senate House (Room 243, University of London, Malet Street) and be led by NZ wine-researcher and producer Wendy Parr. It will bear on Primary Aromas: The case of Sauvignon.
Parr et al. (2007). The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals. Food Quality and Preference
, 18: 849–861 (pdf here
Parr et al. (2009). Evaluation of French and New Zealand Sauvignon wines by experienced Franch wine assessors. Food Quality and Preference
, 21: 56–64 (link