Abstract: Wine is a complex liquid comprised of many organic and inorganic

compounds in a 12.5% alcoholic solution with a pH range of 3-4. Wine quality

assessment and winemaking approaches have been explored for hundreds of years.

However, a 21st century approach to winemaking can be quite scientific as many aspects

of this complex drink appear to be understood. For example, a book, “Wine Science

Principles & Applications by Jackson, is now in its 3rd edition. Several years ago Wired

Magazine reported on the Grapes of Math in an comprehensive article to underscore that

technology based strategies have emerged to help winemakers craft award winning

wines. This approach uses databases created with the latest techniques of bioanalytical

chemistry. On the other hand many subscribe to the idea that successful evaluations of

wine and winemaking can be achieved by just using the right-side of the brain. An

overview of some recent advances in sensory evaluation of wine and winemaking

technology will be presented. The Santa Cruz Mountains is an historic winegrowing area

and wines from this region will be used to explore some truths and myths of the

winemaking process. Everyone in attendance will have a chance to explore the complex

flavors and aromas associated with white, rosé and red wines.