Summary: In this video we'll taste 3 different Syrahs of different styles, quality and origins, and see how we might make some arguments for deciding the variety, where in the world they come from and how good they are using evidence from the glass. All the details about the wines can be found in the pdf link above. About the Speaker: Justin Martindale is the Wine Scholar Guild Membership Manager and one of our in-house Masters of Wine. Justin

As autumn is drawing to a close and the wine presses have been washed and put away, the first wines tasted before being blended confirm what had been sensed: 2016 is going to be a fabulous vintage! And if some compare it to the magnificent 2010, some others do not hesitate to go as far as the famous star-vintage 1990… Either way, the evidence that we are witnessing the making of a great vintage is clear.

Summary:  Is there a more misunderstood wine than Châteauneuf-du-Pape? The myths, legends and hearsay that surround this huge appellation are part of what gives it such mystique, but there comes a time for dedicated wine lovers and wine professionals to know with certainty which are true and which are false.  Matt is going to bust some of the

Summary:  Do you know your Luberon from your Ventoux? What about Clairette de Die, the Rhône sparkling wine that's actually made of... Muscat? In this WSG LIve, we'll look at all 8 of the so-called 'Other Rhône Appellations', a diverse collection that includes some of the largest - and smallest - appellations in France.  We'll look at the key facts about the terroir that makes each of these appellations unique. Additionally, Matt

Summary:  Ask the average wine consumer about Grenache and you will probably get a blank stare; yet it is one the greatest, most important wine grapes in the world today. Join Jay Youmans CWE, MW as he explains why Grenache often plays a role in a blend, rather than as a single varietal wine. We will look at the history and origins of this curious grape, and discuss the challenges it presents in both the vineyard and

Summary:  As with all wine regions, there is a list of producers with whom every wine student should be familiar in order to understand the diversity and complexity of the wines produced. In the Rhône, the list is long because there are those known for their traditional winemaking styles and those known for being more modern (if not avant garde!). In

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.

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

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:  Wine Scholar Guild members are invited to join Roger Bohmrich MW, Rhône Master-Level Lead Instructor, for a member webinar on recommending hidden treasures and wine gems to hunt for in the Rhône valley, North and South! Presenter: Roger Bohmrich MW

If you are planning a romantic Valentine’s Day celebration and want to impress your partner with the best possible wine for the occasion, overlook everything you think you know about wine pairing. Forget choosing a red to match the steak or a white for the flounder. Lose the Champagne with chocolate (seriously, lose that one) and ditch any dessert ideas. The key to a successful Valentine’s Day is...

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:  As with all wine regions, there is a list of producers with whom every wine student should be familiar in order to understand the diversity and complexity of the wines produced. In the Rhône, the list is long because there are those known for their traditional winemaking styles and those known for being more modern (if not

Summary:  When it comes to the Southern Rhône, Châteauneuf-du-Pape often hogs the limelight, but there are a further eight Crus that all have something unique to offer (Gigondas, Vacqueyras, Beaumes-de-Venise, Rasteau, Cairanne, Vinsobres, Lirac and Tavel). In this webinar we'll look at the terroir of each of these lesser-known Crus in turn, giving you an idea of how their styles of wine compare, and why they taste like

Summary: Just 6% of Rhône Valley wines are white, but there is huge variety of styles, from straightforward, everyday wines to some of the finest, most distinctive whites in the world. Though they share some grape varieties, the white wines in the Southern and Northern Rhône are very different. With some destined for the dinner table and others deliciously drinkable by themselves, there

The best thing about studying wine is the moments that call into question every “truth” you think you know. These are the tiny lightbulbs that impel questions to be asked, that engender reflection and that ultimately serve as the springboard to a deeper understanding of wine. It is often the interaction of wine and food that delivers these teachable moments for me—when I am relaxed, not hurried, and free to ponder at will. This series of blog posts shares my memorable discoveries about what happens when wine meets food. This series of blog posts shares my memorable discoveries about what happens when wine meets food. Read part 1 and part 2. My husband and I rejected our usually healthy diets the other night to mark a happy occasion. Steak and pan-fried potatoes drizzled in warm butter were on the menu. As I was sipping…