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Sensory Tasting of Oenosylva Staves and Blocks in Napa Valley

28 April 2017

An Oenosylva seminar was held for Napa Valley Winemakers last Tuesday.

Welcomed by Caroline Hoogenboom (Ermitage and Oenosylva manager in Napa – Sonoma – East Coast) and Karine Vallon (Oenosylva manager), the 23 Winemakers discovered the products through a sensory and scientific study conducted by R&D Groupe Charlois. The technical tasting has been guided by Alexandre Schmitt, a French « nose » specialized in wine aromas.

Consultant for the R&D department of Groupe Charlois since 2013, Alexandre Schmitt’s mission is to precisely define olfactory and gustatory markers for barrels or oak for oenology depending on the origin of the wood, grain and heating level.

For the Oenosylva brand, Alexandre Schmitt compared the organoleptic profiles of Staves and Blocks of medium and long toasts on two grape varieties: a Merlot and a Cabernet Sauvignon from the Bordeaux region.

The seminar ended with a seasonal lunch designed by Chef Ken Frank from La Toque, where the Winemakers enjoyed Burgundy and Bordeaux wines aged in Ermitage barrels.

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