NAPA, CA, May 02, 2012 /24-7PressRelease/
-- The New Wine Fundamentals program, including the new wine and food principles recently adopted by the Wine & Spirit Education Trust, are being taught by Master of Wine Tim Hanni in an internationally available Webinar May 15th and 19th, 2012. "This new approach stresses deepening our understanding of the physical and psychological factors that influence consumer wine preferences over traditional, product-based industry 'wine education'", Hanni said. "The Webinars are designed for wine professionals, educators and the hospitality trade in a 'train the trainer' format so that the information can be included in other educational programs."
The program includes newly-discovered sensory insights and engaging sensory demonstrations, an introduction to flavor balancing as an alternative to the confusing and contradictory wine and food matching rules. Attendees will also learn about the revolutionary concept of Vinotypes, developed by Hanni and Dr. Virginia Utermohlen MD from Cornell University, that provides an understanding of the factors that create individual wine consumer preferences. "Our hope is that the Webinars can train and empower everyone dedicated to a wine industry which focuses on the consumer in a new and inviting way," Hanni said.
The two-hour Webinar costs $60 and is at 2:00pm PDT Tuesday, May 15th and 9:00 am PDT on Saturday, May 19th. Attendees to the Webinar will receive a certificate of completion and copy of the presentation for use in their own training and education programs. Online registration is at http://www.shop.napaseasoning.com/category.sc?categoryId=8
"My passion is in learning and sharing new ways to make wine more enjoyable to more people. My mission is to help the wine industry learn to embrace and cultivate ALL wine consumers. This means I am constantly exploring new ways to help get people to the wines they love without the intimidation or guilt that is often unintentionally generated by even the most well intentioned wine experts and critics. The research, seminars and education programs I conduct revolve around forwarding a greater understanding of the physiology and neurology of sensations:
Our individual, physiological sensory sensitivity can vary dramatically:
We experience sensations differently.
Our individual life experiences shape our personal preferences and sense of value:
Two people can react in opposite ways to an identical sensation.
At a personal level it provides people with a more personalized means for finding recommendations and information about wines they will love from like-minded consumers and experts with similar sensory sensitivities. At a business level this introduces new ways to understand and strategically segment the wine consumer market.," stated Hanni.
For more information, www.timhanni.com
ABOUT TIM HANNI, MW
Master of Wine, Certified Wine Educator
Wine Industry Faculty Sonoma State University
Tim Hanni is an internationally renowned 'flavor maven.' A professionally-trained chef, he is one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine. He is a Certified Wine Educator accredited by the Society of Wine Educators. He has been involved with wine- and food-related businesses, education and research for over thirty-five years. Hanni has a unique perspective on food and wine, providing a modern and innovative approach to the subject.
His techniques for creating easy to use wine lists and retail wine programs are combined with tried and tested culinary philosophies on "balancing" food and wine flavors. These techniques are employed by thousands of restaurants and hotel outlets around the world and have provided the foundation for Napa Seasoning Company's unique new product Vignon , the first Flavor Balancing Seasoning designed to simplify food preparation. Hanni is recognized for introducing the concept of the "umami" taste phenomenon to the wine and food community. He has lectured in over 27 countries around the world on the topics of flavor balancing, sensory sciences, wine and culinary history.