The presenter is Dr. J. Ernest Simpson from California State Polytechnic University.  He is also a member of the American Society for Enology and Viticulture and a member of the Society of Wine Educators and the American Wine Society.

The talk will include an overview of wine and wine making and more detailed descriptions of the chemical composition of grapes and wine, laboratory methods for analysis of grapes and wines, sensory and organoleptic methods used for wine, the role of tannin and other phenolic compounds in wine, and some potential health aspects of wine, combined with a "component and varietal analysis" which allows audience participation during a 75-90 minute presentation. During a component analysis the audience will be given a reference wine sample with known levels of components such as acid, sugar, alcohol, etc. to taste and then "unknown" samples in which one or more components have been increased by a known increment. During a varietal analysis a representative number of white and red wines will be compared.

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