Expand your wine vocabulary!

Learn more about the three basic wine sensory areas: Color, Taste, and Aroma.

Our presenter is Nicholas Smith
Nicholas is a 2002 graduate of the Carlson School of Management. An uncertain economy in 2002 provided him with the opportunity to explore other career opportunities. Nicholas re-enrolled at the U and began studying Food Science. A love of home-brewing and winemaking led him to pursue specific education in fermentation and he spent a year at Oregon State University studying Food and Fermentation Science. In 2005 he accepted a winemaking internship at a facility owned by Ste. Michelle Wine Estates in Hopland California. Following this internship he worked as a wine chemist for Beringer Vineyards in Napa Valley. In 2006 he learned of an opportunity to return to Minnesota and work on wine research for the U of M. Nicholas accepted the position and has been the research winemaker for the Grape Breeding and Enology Project since late 2006. He is also continuing his education in Food Science and will complete a master’s degree in December 2009. During his education and professional experience, Nicholas has found that sensory training to be a great tool for expanding tasting vocabulary and wine appreciation.