Chemistry

“Everyone has the ability to taste and analyze wine, you just need to have the vocabulary and focus to do it,” said Ann Noble, a retired UC Davis professor of Viticulture and Enology. With that, we launched into two days of Sensory Analysis classes, an overview of the sensory properties of wine (appearance, aroma, mouthfeel, flavor, aftertaste) and some of the psychological factors that influence the perception of wine. And though her appearance was unassuming, Noble turned out to be a colorful, crusty character full of dry, sarcastic comments such as “You just have a pinot fetish” and “You’re a prostitute when you’re a researcher because you need money!”

The view out the window from Aula 2, where we spend 6 hours a day in class

Classes at UNISG are held from 9 am to 4 pm, with an hour long lunch break at noon. Without too much self-incrimination, I will simply say that it has been a long time since I have had to focus so intensely, without the distraction of of the internets, on one subject for that length of time. This will require some adjustment.