During this class, we will be:

• Learning about the emotional interactions between smell and memory.

• Tasting five wines curated for the Holiday.

• Sampling five aroma compounds.

• Discovering five Holiday-curated fragrances.

• Analyzing different aromatic organic materials in scent training tins.

• Experiencing flavor/food pairings.

• Evaluating the aromatic sensory experience of paired organic material, aroma compound, fragrance, flavor, and wine.

• Learning about the science of scent reception and the aroma chemistry of winemaking and perfumery.

*Food/flavor pairings may include Gluten, Dairy, Nuts, and Meat*