After a generous 2018 French-wine harvest, nature has dialed back on its beneficence by around 12% in 2019: initial estimates put the crop at around 43.4 million hl compared to 49.4 m hl last year.  That’s not disastrous, though, especially since clouds have been gathering over the export scene in the last few months: the USA has imposed 25% tariffs on French wines under 14% abv, while sales to Hong Kong (often the preferred route into China for French fine wines) dropping by 26% over the last six months of political turmoil there.  The generally hot weather of 2019, of course, may give French wines a helping hand back into the US if those tariffs linger: it wasn’t hard to produce wine over 14% this year.

Summary Sweet Bordeaux wines are undoubtedly some of the finest in the world, but have been chronically unfashionable for a really long time. In this interview we catch up with Wendy Narby who sheds some light on what the future holds for these outstanding wines, and the innovative ways in which producers are evolving their business models to ensure their survival and how they are thriving into the future. About the

How to Watch You can find these videos in the WSG Community at the links below. Part 1 - Past Part 2 - Present

Watch Here You can watch this video in our community space here Summary When most people think of the great grapes of the Northern Rhone they’ll think Syrah and Viognier. But we really shouldn’t overlook these other two fine varieties - they are

How to Watch You can watch this interview on our community pages here Summary 'Red wine with fish. Well, that should have told me something.' - James Bond, 'From Russia with Love', 1963 Leading French somm Philippe Troussard might have a thing or two to

Watch Here You can watch this video in our community space here Summary In this interview we’re joined by Matt Walls, one of the world’s leading experts on the wines of the Rhone, to answer all your questions on this hot topic! We discuss what the peppery smell on Syrah is

Watch Here You can watch this video in our community space here Summary Should you use whole bunches to make great Syrah? What does it add? Actually, what is it at all?!? We’re once again delighted to be joined by Matt Walls to discuss this really important part of the

How to Watch? You can watch this session on our community space here Summary Have you ever fancied a trip to the Jura but don’t know where to start? We caught up recently with Jura afficionados Manon Gallet and Phelan Burgoyne to discuss all the things you need to know to plan a wine trip

Where to Watch You can watch this Insider's Guide Interview in our community space here Summary In our final interview with Philippe Troussard, we discuss the amazing potential and versatility found in the white grapes of the Jura. Of course Philippe mentions the great Vin Jaune, but he also explores the

As everywhere, it is the nature of the geography that most influences the food and drink traditions of the Jura and Franche-Comté. The diverse landscape of mountains, dense forests, high meadows, vineyards, lakes and the river plain have all shaped what the local population ate and drank. Franche-Comté’s gastronomy has much in common with that of Switzerland’s western cantons, but there are subtle differences.  Most of the rural population in the mountains and on the plain lived from their dairy cows and pigs, so the principal specialities are the wonderfully rich cows’ milk cheeses from unpasteurized milk and tasty pork sausages and charcuterie. The sausages and meats are smoked by hanging in a tuyé, a very large pyramidal chimney over the fire, burning wood from conifers.

There’s no wine region I enjoy visiting more than Alsace.  It’s beautiful, of course – and not just the half-timbered houses around which a profusion of flowers seem to float, or the grand hillside vineyards romping up to the forested Vosges mountains, always somehow bigger and more imposing in scale than those of Burgundy. The growers are fascinating characters, too, as if their historical and geographical position, wedged between (and much fought-over by) France and Germany, has given them an independence of thought which eludes those with a more settled position in each wine culture.  Then there’s the wines. It’s commonplace to say that Alsace wines are underappreciated -- but it’s true. For me, no white wine region can offer more diversity and intrigue than Alsace, nor does any single regional range of white wines appeal more to my palate...

Every wine appellation in France has a cahier des charges, a set of regulations that delineates the production zone and specifies viticultural practices and production standards. In many instances, a single cahier des charges references one zone of production and multiple wine styles within it (e.g. Lirac red, white, and rosé; Rasteau dry red, plus red, white and rosé Vins Doux Naturels). Some single cahiers also incorporate complementary geographic denominations or dénominations géographiques complémentaires (DGCs) such as Languedoc Montpeyroux or Bourgogne Hautes Côte de Nuits. Other times, very different wines can be grouped under one single cahier as is the case for Beaujolais, Beaujolais Supérieur, Beaujolais + Named Commune, and Beaujolais-Villages.

Summary: The famous classifications of Bordeaux (discussed in our Meeting of the Minds webinar on June 22nd) are based on properties – privately owned land entities whose boundaries are subject to change.  Of more significance to French wine as a whole, though, are the land classifications based on the notion of the cru or ‘growth’: an entity which rarely coincides, Bordeaux excepted, with private property boundaries and which thus might be considered a

WSG is proud be the first Educational Partner of The Old Vine Conference. Read more to find out how this dynamic non-profit organization is actively creating a global network of old-vine disciples while raising awareness through education.  The economic and social relevance of old vines is real, but the structure of the global wine industry stacks the odds against the regenerative commercial viability of old vines. The result is that healthy old vineyards of cultural resonance and unique qualitative potential are lost because they can’t be made to pay.  The Old Vine Conference is a non-profit organisation whose aim is to bring together a global network to create a new category for wine from heritage vineyards. The Old Vine Conference works to safeguard old vines of cultural and ecological value by connecting, educating and inspiring the global wine industry through conferences, research, partnerships, tastings and fieldtrips.

Christophe Tassan is interviewed by Decanter Magazine’s Andrew Jefford about the Rhône Valley and its wines. “I was born in the dining room, in hospitality,” Christophe tells us, which seems appropriate, as this interview took place in a San Francisco restaurant around the corner from The Battery, where he is currently the wine director.

Decanter’s Andrew Jefford talks with us about Burgundy’s “Terroir Dreamland” or the Côte d’Or.

Mastering Bordeaux, a primer with Jane Anson and Andrew Jefford of Decanter Magazine.

Wine Scholar Guild's Education Director Lisa Airey speaks to events in the past that have shaped some of the regions.

Master Sommelier Pascaline Lepeltier is the first and only woman awarded both the Meilleur Ouvrier de France in the sommelier category, and the best sommelier in France. In this episode of the Wine Scholar Guild podcast she talks about the honor of winning MOF competition, Pét-Nats, wine making, blind tasting, the Loire, and much more. She also gives us a preview of the new Loire Master-Level course launching in Fall 2019.

Pascaline Lepeltier, MS, discusses the itinerary for the upcoming WSG Study Trip to her native Loire. In this podcast interview with Decanter's Andrew Jefford, Pascaline discusses the Loire’s best and brightest…all of which happen to be estate visits on the upcoming five-day journey she'll be leading students on in October.