The Science behind Sparkling Wine
|Venue:||The Linnean Society of London, Burlington House, Piccadilly, London, W1J 0BF, United Kingdom View map and get directions|
02074344479 ext 211
SPECIAL EVENT 17:30–20:00 Thursday 12 March 2020
This talk will explore the science of sparkling wine (the wine at the heart of the English wine industry) and the effects of climate change. We will go on a journey from flowering and berry development through to second fermentation and aging on lees (yeast) to, finally, the sensorial appreciation.
Dr Gregory Dunn is the head of the wine division at Plumpton College, the only facility in the UK that trains oenologists and viticulturists at undergraduate and postgraduate level. Greg completed his PhD in the Botany Department at Melbourne University in the 1990s, after which he undertook research in forest hydrology and native forest silviculture. For the last two decades Greg has acted in a range of positions in research, education and training in the Australian wine industry. Greg is currently deputy editor for the Australian Journal of Grape and Wine Research.
This event incorporates a champagne tasting session with The Real Grape. You will be tasting three Champagnes that are not available for general retail in the UK, a selection of artisanal British canapés and premium cheeses. All canapés are sustainably made.
- This event costs £30 and is for adults only.
- Registration is essential.
- Doors will open at 17:30.
- You can also register for just the talk only using the 'Talk only' variant. Please note this variant will not include the tasting event.
The Science behind Sparkling Wine - £0.00 - £30.00
Once your Registration has been successfully submitted, you will receive a CONFIRMATION EMAIL.