London Experimental Oenology Seminars

LEOS @ CENSES, UNIVERSITY OF LONDON

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.
 
 References
 
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)
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