Geo-sensory tasting with Jacky Rigaux

A tasting like no other! Jacky Rigaux, author and wine scholar, introduces you to the geo-sensory approach to tasting, which focuses on the whole "mouth feel": texture, consistency, temperature, flavour and salivation. 4 wines on the programme!

This concept, initiated by gourmets in the early Middle Ages, offers a completely new approach to wine tasting.
Unlike analytical tasting, geo-sensory tasting concentrates on all the tactile perceptions of the wine: texture, consistency, temperature, flavour and salivation: the whole 'mouthfeel'.

A former professor of psychology and a true wine scholar, Jacky Rigaux has published several works in the human sciences and on wine-growing terroirs. He specialises in a very specific theme, "geo-sensory tasting and wines of place", which focuses on the tactile sensations perceived in wine.

Duration: 1 hour
Capacity: 20 people
Registration required