There’s a lot of chemistry in winemaking. In addition to alcohol, acidity and water, wine is made up of hundreds of different volatile molecules which vary from year to year, grape to grape, wine to wine. The joy of chemistry is that we can play with some of these elements in a controlled fashion. 

Dr Alex Thom will take participants on a chemical journey through three very different wines, showing them a simple experiment they can do at home to discover how acidity affects flavour, and explaining why bubbles are so crucial to the success of Champagne. 

A list of wines and ingredients to have on hand will be published in the course material.

See the Eventbrite listing for more information and to book your place