Summary: The vineyards of the Loire Valley follow the twists and turns of France's longest river, from the Atlantic coast to the Paris Basin. The region boasts the largest number of French white wine AOCs and also produces increasingly sought after reds. This webinar will explore the distinctive terroirs that define the grapes of each sub-region, look at the historical context and present winemaking trends that define

Summary: Tokaj was the first region to classify its vineyards in the distant 17th century, and later forged an enviable reputation for its sweet, botrytised Aszú wines… which are now all but forgotten. Can this outstanding volcanic, cool-climate terroir reinvent itself with dry wines based on the region’s signature grape, Furmint? Wojciech Bońkowski, who wrote his MW Research Paper on a dry wine-driven reclassification of the vineyards, will discuss the current market and

Summary In wine education and sensory science, we aim to train tasters who can exhibit consistency and accuracy in describing and quantifying aroma and taste. Any deviation from machine-like performance is seen as a flaw, and the popular press is quick to claim “wine experts can’t tell red wine from white wine!” In

Synopsis: Masterclass delving into what is new in terroir-focused Beaujolais, covering the region's recent soil mapping project, stylistic evolutions in the 10 crus and beyond, trends from the latest generation of winemakers, latest in sustainable winemaking and climate change adaptation, and more. About the Speaker: Jacky Blisson MW is an independent wine educator, video presenter, writer, and consultant with over two decades experience in all facets of the

Summary: We are delighted to be joined by three esteemed guardians of these incredible important pieces of living history from our specialist regions of France, Spain and Italy. Moderated by our Membership Manager Justin Martindale MW, this webinar will discuss the various factors involved in curating these unique vineyards, covering a broad range of topics, including: The relevance of low yielding vines The quality of the wines produced by old

Summary Join us for this very special event celebrating the launch of one of the most important new additions to the world of educational wine books. WSG is thrilled to welcome author and award-winning sommelière, Pascaline Lepeltier, in conversation with wine journalist Christina Rasmussen. Pascaline will share some of the

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

In this episode, we are chatting with Rick Fisher, Spanish Wine Scholar Education Director, about Sherry styles and getting a behind-the-scenes peek at the forthcoming Spanish Wine Scholar Program.

Summary Meet your new Membership & Community Manager! Join us for this one-off special Q&A with Justin Martindale MW who is taking over the position from Anna this January. Justin will be chatting about his background and experience, as well as his journey through the Master of Wine qualification and vision for the Membership programme going forward. At the end you will have an opportunity to pose your own questions to Justin to help get to know him and his plans for the

Sommeliers’ brains seem to fascinate scientists. Every few years, a new study pops up where somms are subjected to MRI scans whilst they blind taste and pontificate.

The attached highlights video gives you a flavor of some of the exciting new features coming to your membership program this year Summary: There are some big and exciting changes coming to WSG Membership this year. Over the last 12 months we've been busy working on a revitalized membership proposition that delivers you the best and most interesting wine content possible. I am hugely excited to announce that we'll be launching our new and improved membership programe in

The Science of Wine Tasting Course This multi-part series is designed for food and wine professionals, wine judges, wine educators, wine and food journalists, wine students and anyone who relies on their senses to assess, evaluate, critique and/or write about wine and food.  There are four parts to this series, each with three sessions. Part One: Neuroscience of Wine Tasting with Gabriel Lepousez

Science of Wine Tasting Course This multi-part series is designed for food and wine professionals, wine judges, wine educators, wine and food journalists, wine students and anyone who relies on their senses to assess, evaluate, critique and/or write about wine and food.  There are four parts to this series, each with three sessions.

Science of Wine Tasting Course This multi-part series is designed for food and wine professionals, wine judges, wine educators, wine and food journalists, wine students and anyone who relies on their senses to assess, evaluate, critique and/or write about wine and food. 

Science of Wine Tasting Course This multi-part series is designed for food and wine professionals, wine judges, wine educators, wine and food journalists, wine students and anyone who relies on their senses to assess, evaluate, critique and/or write about wine and food. 

The Rhône is France’s second largest producer of AOC wines (after Bordeaux). Its viticultural history dates back to the Romans who sculpted its terraced topography and introduced the vine. It is in the Rhône where east  meets west. The granite and schist of the Massif Central (west) collide with the sedimentary soils of the Alps and its foothills (east)….So, how well do you know the Rhône?

Summary:  Welcome to the soil signatures course! This course is aimed at helping students understand the very tangible effect that different soil types can have on the flavours we encounter in the glass.

Introduction  As a wine lover, chances are great that you also enjoy eating well. Both wine and food individually hold the power to unlock the best potential of the other element.    Join us as we explore the theory and application behind

Introduction  As a wine lover, chances are great that you also enjoy eating well. Both wine and food individually hold the power to unlock the best potential of the other element.    Join us as we explore the theory and

Introduction Wines are the most fascinating and complex liquids. Water and Ethanol (“alcohol”) comprise the major part of what is in a glass. But all the properties of a wine come from the remaining 2%. Over a thousand compounds, many in microscopic quantities, create all that we smell, taste, see and feel – and in the case of sparkling wines, hear.   Everything from sediment to wine diamonds, from the aroma of lychee to the taste of gooseberry, from mouthfeel to