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9th July 2002: "The Chemistry of wine"

Just how does a simple juicy bunch of grapes turn into a delectable vintage? Local wine-merchant Michael Palij explores the chemistry of wine tasting and how we can differentiate between such subtly different flavours in this unusual-format Cafe.

The evening began by discussing flavour and how we sense it, and then moved on to the real business: the wines. For the ticket price of 10 the audience examined six wines and a fine sherry, with the help of an expert taster, and found out how similar their chemistry is.

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