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TASTE-01BVC Taster
BVC Taster: Wine
Learn to taste wine systematically and choose it confidently: the four-stage tasting grid and the six structural components, the noble grapes and the markers that give each one away, how climate and place land in the glass, what the cellar does (oak, malolactic conversion, skin contact, carbonic maceration, the sparkling methods, botrytis and fortification), how to read any label in the world by decoding AOC, DOCG, DO, Predikat and AVA, the regions that set the reference points, what a price actually buys you in a shop and on a restaurant list, correct service, storage and the seven faults worth recognizing, the mechanics behind why the classic food pairings work, and finally blind deduction: putting a glass in front of yourself and calling the grape, the climate, and the age from evidence. The sequel to BVC Season 2, Episode 9, which covers wine's history. Twelve tasting flights with budgets and substitutes, and a parallel no-alcohol path through every drill. Not affiliated with, and not exam preparation for, any certifying body.
Coming soonTASTE-02BVC Taster
BVC Taster: Coffee
Learn to taste coffee systematically and brew it repeatably: the cupping protocol used across the specialty trade and the attributes it scores, what acidity actually means in a cup and why it is a virtue, the two commercial species and the varieties that matter, how altitude and climate reach the cup, what washing, natural drying, honey processing and anaerobic fermentation each do, how to read a roast and hear what it costs you, extraction as something you can taste and correct, water as the ingredient nobody buys, what a bag's label legally promises and what certifications do and do not fix, the origins that set the reference points, the honest economics of the C price and why your $5 cup does not reach the farmer, brewing and espresso, the defects worth recognizing, and blind deduction. The sequel to BVC Season 1, Episode 1, which covers coffee's history and economics. Eight flights with budgets and substitutes, and a caffeine-free path through every drill. Not affiliated with, and not exam preparation for, any certifying body.
Coming soonTASTE-03BVC Taster
BVC Taster: Chocolate
Learn to taste chocolate systematically and buy it knowingly: the grid of appearance, snap, aroma, melt, flavor and finish, why the percentage on a wrapper is a recipe ratio rather than a quality score, what cacao genetics actually say now that the old Criollo and Forastero framework has been superseded, how fermentation and drying at origin create most of the flavor before a maker touches the bean, what roasting, conching, alkalising and tempering each decide, why a bar snaps and shines and what bloom really is, what the standards of identity legally require in the United States and the EU, which label words mean nothing, the ethics the category cannot avoid including child labor and the living income differential, food pairing, and blind deduction. The sequel to BVC Season 1, Episode 3, which covers chocolate's history. Six flights with budgets and substitutes, and a dairy-free, lower-sugar path through every drill. Not affiliated with, and not exam preparation for, any certifying body.
Coming soon