Held at Federation Square this evening, ‘Radical wine tasting’ allows participants to conduct experiments on wine samples to find out why Shiraz tastes peppery, what makes some wine smell like vanilla, why some reds make your tongue stick to the roof of your mouth, and what causes that horrible band-aid taste in bad wine. 

Dr Renee Beale from the ARC Centre of Excellence for Free Radical Chemistry and Biotechnology at the University of Melbourne says that the program was devised to help people understand the basis for why they prefer certain wines.

“Participants will be guided through the basic chemistry of wine, and then practice their new knowledge by tasting wine and talking with some real wine makers,” says Dr Beale.

“It is a relaxed activity that allows both inexperienced and experienced wine tasters to find out more about the science of wine.”

The activity was developed and is run by Michael Moylan from the Victorian Institute of Chemical Sciences (VICS) at the University of Melbourne, and the Free Radical Chemists. Tastings are being offered by Bellbrae Estate and Darling Park Winery. This activity is part of 'Hypothesis' the opening event to National Science Week Victoria.

What: ‘Radical Wine Tasting’ with vision of wine science experiments; pH, sugar and aroma testing
When: Friday 14 August from 5:30pm to 8pm
Where: BMW Edge, Federation Square, Melbourne