This series of meetings intends to provide you with a key to a correct interpretation of your sensations.
The predisposition to tasting. Hints of sensory analysis, perfume recognition, taste, aftertaste. The concept of quality of a product, its defects, its state of processing and conservation. Emotional ties with defective products. The concept of good taste. The balance. Stereotypes to dispel all together with the preparation of a recipe to which an unconventional wine is paired.