Answers to questions

No equipment is needed. The vials contain a built-in pipette.

The vials last 12 months when kept refrigerated, even if part of the flavouring liquid is already used up.

We ship the flavouring vials worldwide.

Just like any opened wine bottle, the wine will only keep for a few days.

Most flavours will remain noticeable, with the exception of wine faults #4 methyl mercaptan (reduction), as this compound volatilises easily.

Typically you make the flavour additions on the same day as the tasting. If you add the flavours to a bottle, you could add the flavours one day in advance of the tasting.

White wine: A neutral white wine, such as Pinot Grigio, Ugni Blanc, Soave or unoaked Chardonnay.

Red wine: a neutral red wine, such as Languedoc Merlot, Côtes du Rhône, Bardolino or an entry-level Pinot Noir.

The base wines do not need to be refrigerated – they can be at room temperature.

They should be kept refrigerated.

After addition to wine, the wine is then safe to taste. The contents of the vials are not intended for direct consumption.

Some of them are of natural origin, some of them are of synthetic origin. In practical terms, this is irrelevant. Their purity is so high that the natural version cannot be discriminated from its synthetic counterpart.

The flavour compounds are sourced from commercial vendors, laboratories and research institutions. They are not sourced from commercial sniffing kits such as Le Nez du Vin.

We ship tasting samples across the European Union.

The samples are best assessed at room temperature. Some flavours may be more difficult to pick up at cold temperatures.

Wine/sake kits: the samples can be kept at room temperature up to four weeks after the preparation date. When refrigerated, they can be kept slightly longer than four weeks.

Whisky kits: the samples can kept at room temperature up to three months after the preparation date.

Yes. The base product is a regular wine/whisky/sake. The added flavour compounds are food-grade. The flavour compounds are the same ones that occur naturally in wine/whisky/sake. They are present in a concentration you would also expect to find them in wine/whisky/sake.

You will need 8 identical wine glasses. Since you will be working with smaller volumes of wine (50 ml per sample), somewhat smaller glasses are recommended (white wine glasses or ISO-type glasses).

White wine: A neutral white wine, such as Pinot Grigio, Ugni Blanc, Soave or unoaked Chardonnay.

Red wine: a neutral red wine, such as Languedoc Merlot, Côtes du Rhône, Bardolino or an entry-level Pinot Noir.

A white wine is used for the the wine faults set, as well as the set containing positive aromas. A red wine can be used for the wine faults set, but some aromas may appear weak (especially #8 acetic acid).

The base wines do not need to be refrigerated – they can be at room temperature.

No, you will not receive wine, you should purchase a base wine yourself. It can be an inexpensive wine. You should get one bottle of white wine and one bottle of red wine.

Yes, it includes the flavour compounds and shipping costs. If you are outside the European Union, you might be charged a customs fee upon receipt of the flavour compounds.

We ship worldwide.

You will have access to the materials for 12 months.

Each kit contains enough flavouring material to repeat the course an additional two times. You could also keep the leftover flavouring material to test other people. For repetitions, you will need to get additional bottles of wine.

Normally you can use a flavouring vial up to 15 times, though in this course, each vial is used multiple times across different exercises. The flavour is added to wine, to water, and used to create some blends.

The vials last 12 months when kept refrigerated, even if part of the flavouring liquid is already used up.

No equipment is needed. The vials contain a built-in pipette.

It is recommended that you don't know the flavours in advance, this will benefit the learning experience. If you really want to know, find them here.

There are no entry requirements, though you will likely find it easier to follow the material if you have prior knowledge (WSET 2 or equivalent). Familiarity with processes such as malolactic fermentation, carbonic maceration or skin contact is recommended.

There is 1.5-2 hours of pre-recorded material. You will also dedicate time to tasting exercises while you have paused the video. You will likely spend a total of 2-3 hours completing the course.

After completing the purchase, you will get access to the learning materials through a personalised link.

The flavouring vials will be send to you within 1-2 working days after signing up for the course. The vials will be shipped to you via DHL Express. Depending where you are located in the world, the vials typically take 1-5 working days to arrive.

You will use the flavouring vials to make additions of the compounds to a neutral base wine. Your wine samples will then be smelled and tasted, using the videos as a guide. All content is pre-recorded, so you can learn at your own pace.

- Wine students preparing for tasting exams
- Sommeliers who want to sharpen their tasting skills
- Winemakers who seek to deepen their understanding of how winemaking choices affect flavour
- Wine educators looking to expand their knowledge and share it with others
- Wine judges responsible for assessing wine quality consistently
- Wine importers, buyers, retailers and other wine professionals, who need to describe flavour accurately and spot faults

We are open to expanding to new locations. Let us know if you would like us to come to your city. We do depend on collaboration with a local wine school / wine bar who is willing to host. We would be happy to take recommendations.

The course content is largely the same across different locations The default line-up of aroma compounds and faults is used in each course. There might be minor regional differences (e.g. we show an aroma related to American grapes in our America courses).