Hanni's New Wine Fundamentals Webinars Praised, Offered in June

    NAPA, CA, June 08, 2012 /24-7PressRelease/ -- Tim Hanni's New Wine Fundamentals Webinars, held for the first time in May, attracted international attendance and will be repeated June 19 and 23. The webinar offers an introduction to taste and other sensations, improved wine communications, and a new paradigm for understanding the physical and psychological factors in wine preferences and consumer behavior. One attendee wrote, "It altered the way I work...(Tim) is challenging us to align the 'rules' to the reality of our customers."

The Webinar is a two-hour "learn and train the trainer" session which includes the concept of Vinotypes -- palatal preference analysis -- and wine and food principles which replace "wine and food pairing" with a curriculum adopted by the Wine & Spirit Education Trust in London.

The Webinars are offered Tuesday, June 19, 2012 from 2:00-4:00 p.m., and Saturday, June 23, from 9:00-ll:00 a.m, PDT. The cost is $60 USD. Online registration is at http://bit.ly/Mb1D4c

A more advanced Webinar on Flavor Balancing, which was also well received, will be held Tuesday, June 26, 2012, from 2:00-4:00 p.m., and Saturday, June 30, from 9:00-ll:00 a.m., PDT. This Webinar covers balance in tasting events, hospitality and wine and food dinners. It is recommended that attendees first take the New Wine Fundamentals Webinar. On-line registration is at http://bit.ly/Mb1D4c

Attendees to the Webinar will receive a certificate of completion and copy of the presentation for use in their own training and education programs.

"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.

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