Our guest this evening is a Professor of Wine Science and researcher at Brock University’s Cool Climate Oenology and Viticulture Institute, in Niagara. He holds a doctorate in Wine Science from Lincoln University in Canterbury.
His focus is on wine flavour and sensory science. He has published more than 100 papers, patents, book chapters and conference proceedings.
He is the inventor of the white wine mouthfeel wheel and the supertasting kit, and is co-developer of the Wine Aroma Kits. He’s the recipient of a number of research awards, and is passionate about wine education, and of course, wine.
And he joins me live now from his home in Niagara: Welcome to the Sunday Sipper Club Dr. Gary Pickering!
Click on the arrow above to hear Gary’s story.
Want to know when we go live with our next guest?
Click on “Get Reminder” on the page below:
Click on “Get Notified” at the link above to know when we go live.
Watch previous episodes of the Sunday Sipper Club (SSC) and to find out who’s coming up next.
Dr. Gary Pickering, a Professor of Wine Science and researcher at Brock University’s Cool Climate Oenology and Viticulture Institute, in Niagara, Canada. He holds a doctorate in Wine Science from Lincoln University in Canterbury, and prior to his current appointment was a lecturer at Charles Stuart University in Australia and senior lecturer and research manager at the Eastern Institute of Technology in New Zealand. His teaching and research focus on wine flavour, sensory science and development of novel wine products and processes, and he has published over 100 papers, patents, book chapters and conference proceedings. Gary is the recipient of a number of research awards, is passionate about wine and wine education, and is working on a number of books.
Gary is inventor of the white wine mouthfeel wheel and the supertasting kit, and is co-developer of the Wine Aroma Kits. In addition to his work as President of Picksen International Inc, Gary serves as an international wine judge, most recently for Cuvee and InterVin. He also enjoys a good glass of wine!
What was the exact moment when you decided to teach wine in an academic setting rather than say make wine? Where were you? Why were you intrigued?
What is a supertaster?
Do more women than men generally tend to be supertasters?
What is the wine supertaster kit?
Why did you decide to develop it?
Is it mainly those in the wine business who buy it?
Have any famous people inside or outside the wine business used it?
What was the most surprising insight you discovered while creating the kit?
What’s the most interesting thing that someone has said about the kit?
How does taste sensitivity, in general, influence peoples’ wine behaviour?
Is umami important in wine?
Is this in any way related to your research on how those who are good at perceiving sensations, like bitterness and astringency in food, more likely to consume all kinds of alcoholic beverages, while those who respond strongly to qualities such as sourness and umami are less likely to drink wine in particular?
Why is that?
Why umami in particular as it means savoury or tasty generally?
Taste also includes “chemesthetic” responses to astringency and metallic sensations as well as prickliness, viscosity and heat. How do these taste sensations affect whether we like wine or not?
What were the consequences or changes, if any, in the wine industry, or for the people involved?
Tell us about the white wine mouthfeel wheel?
Are you going to develop one for red wine? Other wine types?
What’s the biggest difference in mouthfeel for red and white wines?
We tend to focus on wine’s aromas and flavours. Why is mouthfeel important in wine?