My wine interest catalyst was a University exchange in Alsace, France.

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However, 8 years of education including DipWSET, IWS, FWS, and a MSc. in Vineyard & Winery Management in Bordeaux never explained "how we taste". 

 

Vineyard and cellar internships on the Mosel, in Cognac and the Okanagan plus B.C. tasting room and wine store experience cemented the theory.  Work & studies in Alsace, Basel, Burgundy, and Baden wine regions and tastings around the world broadened the knowledge. And finally, in 2021, a Neuroscience course provided the answer to "how we taste".

 

Now, with over 25 years of hands on and teaching experience and a scientific penchant, I love to debunk the mysteries of how to taste wine by explaining how your senses work and why people's perceptions are unique.

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An epicurian week was developed by the Naramata Centre Society specifically to showcase this unique approach to learning how to taste.

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Join me in learning to trust your senses and describe what you like!