陳上智 Patrick Chen（DipWSET）
葡萄酒教育者・感官研究與風味書寫 Wine Educator · Sensory Research & Writing
關於我 About
我是一位長期在台灣從事葡萄酒教育、感官研究與專業寫作的講師與作者。自 2008 年起投入葡萄酒教學與產業訓練，授課對象涵蓋 WSET 認證學員、餐旅從業人員與一般愛好者，累積超過四萬名學員。我的工作核心不只是傳授知識，而是釐清「風味如何被感知、被描述、被制度化」，並將葡萄酒放回歷史、文化與市場語言之中加以理解。
I am a Taiwan-based wine educator, sensory analyst, and writer. Since 2008, I have been engaged in wine education and professional training across WSET certification programs, hospitality industry training, and public courses, working with over 40,000 students. My focus is not only on teaching wine knowledge but on examining how flavor is perceived, described, and shaped by cultural, institutional, and market frameworks.
研究與寫作關注 Research & Writing Focus
我的長期寫作與研究主題包括：葡萄酒香氣的感官評估與化學轉化、酒食搭配中的文化語言與感官誤讀、產區制度與評鑑系統如何建構品味。
My research and writing focus on the sensory and chemical transformations of wine aromas, cultural misreadings in food and wine pairing, and how taste is constructed through regional systems and evaluation frameworks.
教育背景與專業資格 Credentials
• WSET Diploma in Wines and Spirits（DipWSET）
• WSET Certified Educator & Assessor
• Winemaking Certificate Program, UC Davis CPE
教學與國際合作 Teaching & International Programs
多年來，我曾受邀擔任多個國際產區與專業體系的講師與 Masterclass instructor，包括：
- Bordeaux Wine School, CIVB
- Barossa Wine School, BGWA
- Capstone California Wine Certification, California Wine Institute
- Rioja Wine Ambassador, Rioja DOCa
- Portuguese Farmers Confederation (CAP)
- U.S. Dairy Export Council
- Wine Australia
並長期於台灣大學院校擔任 WSET 認證課程講師。
I have served as a masterclass instructor and educator for international wine institutions and regional organizations, focusing on sensory analysis, regional interpretation, food and wine pairing, and professional service judgment. I also teach WSET certification courses at university continuing education programs in Taiwan.
出版與長期寫作 Publications
我著有多本葡萄酒與飲食文化相關著作，包括：
• 每日食酒誌 Wine with Daily Food（2009）
• 侍酒師幫幫忙 Sommelier HELP!（2013）
• 法國美食傳奇 The Food of France（繁體中文版，2021，譯介與審訂）
• 葡萄酒的一切 Everything about Wine（2024）
我的書寫特色在於將葡萄酒與日常飲食、文化脈絡與感官經驗連結，而非僅止於酒款評論。
ACE Awards Taiwan
我於 2021 年創辦 ACE Awards Taiwan，為台灣首個依循國際標準、並以女性與永續為核心價值的葡萄酒競賽平台。
其核心理念對應聯合國永續發展目標（SDGs）：
• SDG 4｜優質教育 Quality Education
• SDG 5｜平權與共融 Gender Equality
• SDG 12｜負責任的生產 Responsible Consumption and Production
Founded in 2021, ACE Awards Taiwan is a wine competition platform aligned with international standards and dedicated to fostering a more inclusive and sustainable wine industry.
聯絡 Contact
- Website: www.winetutorpatrick.com
- Email: winetutorpatrick@gmail.com
- LinkedIn: https://www.linkedin.com/in/patrick-chen-dipwset-03a40858/
- 葡萄酒的風味系列文章：www.winetutorpatrick.com/blog
葡萄酒風味系列：知識框架說明 Wine Flavor Series: Knowledge Framework
- 感官科學框架： 文中涉及的感知機制、受體活化與個體差異分析，參照加州大學戴維斯分校（UC Davis）的感官科學研究，同時包括 Jackson、Waterhouse、Lawless & Heymann 等學者的核心著作。
- 葡萄酒專業判斷： 產區分析、品種特徵詮釋與釀造評估，依據 WSET Diploma 訓練方法論，並結合作者長期與產區及釀酒師的實務對話。文章中的品飲判斷與詮釋均代表作者個人的專業觀點，而非絕對標準。
- Sensory Science: The perceptual and physiological analysis in this series draws on the sensory science tradition developed at the University of California, Davis, and foundational texts including Wine Science (Jackson), Understanding Wine Chemistry (Waterhouse et al.), and Sensory Evaluation of Food (Lawless & Heymann).
- Wine Professional Judgment: Regional analysis, variety characterization, and winemaking evaluation reflect training and methodology aligned with the WSET Diploma qualification, supplemented by ongoing engagement with production regions and winemaker dialogue. Professional tasting judgment is presented as interpretation, not as absolute standard.
