Masterclass: Säure als Textur

Seminar and tasting in German
Masterclass: Acidity as texture
Analytical tasting beyond aromas
with Max Tschudi

What does acidity really mean in wine if you don't just taste it, but understand it as a structure in the mouth? How does it change the balance, tension and length of a wine?

This advanced masterclass invites you to think of wine not primarily in terms of aromas, but in terms of texture, pressure and mouthfeel. The focus is on the precise sensory perception of acidity as a structural element - beyond classic tasting descriptions. A main focus of this tasting is the conscious recognition and interpretation of different acidity patterns.

The course price includes the wines for tasting and water. Bread and cheese will be served, we recommend not to come hungry. On the evening of the event, all participants will receive a 10% discount on their purchase from our entire range: wine, food, knives, porcelain and everything else. This offer is only valid on the evening of the course. Vouchers and cradle items are excluded and cannot be purchased or redeemed after closing time

Max Tschudi

Max's first great love of wine began with a purist experience in the Basque Pyrenees at Asador Etxebarri* under the aegis of maestro Agustí Peris, London's iconic wine bar Sager + Wilde, and the institution for winemaker champagne Bubbledogs. Further stations have taken him through the world of haute cuisine: London's Kitchen Table**, Vicenza's El Coq*, L'Esguard on Mallorca, as well as the vinophile oasis Atelier Wine Bar on Australia's Sunshine Coast.

Until his current role as a specialist retailer and lecturer at Goldhahn & Sampson, Max ran the Rote Wand Chef's Table** as a sommelier, where he played with the nuances of fine wines, particularly from Burgundy and Champagne, as well as with sophisticated non-alcoholic pairings that creatively reinterpreted the Alpine taste horizon. Max also works freelance in the field of quality control for wine, as a WSET lecturer, as well as repeatedly visiting various wineries in Europe to continuously deepen his sensory understanding.

Fascinated by the world of fragrances, Max has expanded his vinophile horizons to perfumery, creating bespoke eau de parfums Ad Hominem. In particular, the methodology and sensoriality of perfumery accompany and inspire his wine tastings - giving them an additional olfactory dimension.