Introduction  Wine Scholar Guild is pleased to bring you this 5-session course developed in conjunction with Agro-Bordeaux, a public viticulture and enology school under the authority of the French Ministry of Agriculture. The curriculum explores terroir from the ground up, and is designed to give you a thorough understanding of

Summary Spain has the largest area under vine of any country in the world, with around a third of vines planted prior to 1990, and centuries-old vines still producing fruit in many regions. But the last 30 years have seen many heritage vineyards grubbed up and replanted with higher yielding clones in areas that are easier to mechanize. This is added to the ongoing issue of rural depopulation, with elderly vine growers often retiring

Summary: What do “volatile acidity” and “reduction” smell like? What is the difference between a taint and an off-flavour? Find out at this webinar with sensory scientist Sietze Wijma. Hundreds of different flavour and aroma compounds have been identified in wine. These can be traced back to different grape varieties, winemaking techniques and microorganisms. However, sometimes things don’t go according to plan. The unintentional appearance of

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

Description Spain is one of the most amazing countries of the world and is leaving a revolution at the moment. Building on the rich heritage of Spanish viticulture, this session delves into the contemporary innovations and practices that are redefining the wine landscape in Spain. Participants will explore how traditional regions like Rioja and Ribera del Duero have embraced modern techniques and varieties to enhance their global competitiveness. The session also highlights the

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: The wines of Toscana’s Montalcino are revered the world over and the price of vineyard land within the Brunello di Montalcino DOCG reflects that renown. However, just a short 30 minute drive from Montalcino lies the largely undiscovered world of Monte Amiata. Previously primarily known, in wine circles, for the important role it plays in sheltering the vineyards of Montalcino from intense summer storms that can develop on the sun-soaked Tuscan coastline, today Monte

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

Summary: We were delighted to be joined by Isabel Gassier, viticulturalist at Domaine Gassier in France's Costières de Nîmes, to discuss their conversion to Regenerative Viticulture. In November 2023, the estate became France's first regeneratively certified producer, and in this interview Isabel discusses the motivation and journey behind this move, as well as the practicalities and 'on-the-ground' challenges in utilising this farming method in Costières de Nîmes.  You

Summary: Regenerative Viticulture is one of the most exciting developments in wine sustainability in a generation. Here we showcase three fantastic French producers who have taken the leap and converted their vineyards to this method of farming. All the details of the wines are downloadable in the pdf above, along with some links to further information you may enjoy. About the Speaker: Justin Martindale is the Wine Scholar Guild Membership Manager

Summary: 'The Heel of the Boot', and one of Italy's warmest wine regions, Puglia often flies under the radar compared to its illustrious Northern counterparts. But it's home to an array of really interesting indigenous varieties and unique wine styles that imbue a wonderful sense of place and individuality to the wines. Join us for this session, hosted by Master of Wine and Italian expert Michelle Cherutti-Kowal to explore: History of

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

Description: Building on last year’s inspiring introduction to regenerative viticulture with Justin Howard-Sneyd MW, this session looks deeper into the practicalities of regenerative approaches in the vineyards of France, Italy and Spain. Becky Sykes, Programme Director at the Regenerative Viticulture Foundation, will lead this exploration into how these innovative practices are reshaping the future of

Summary: Steep slopes and vertigo-inducing vineyards make Ribeira Sacra one of Spain's most stunning wine regions. With terraced vineyards that rival the Mosel or Douro, the region is known for its floral, austere expressions of Mencía. We'll take a deep dive into Ribeira Sacra's history and culture, and learn about why this region is producing some of the most exciting wines in Spain today. Following the presentation, a question & answer session will take place,

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.