Champagne Masters
The most updated and comprehensive certification program on the wines of Champagne.
240 global graduates
Program Overview
The pinnacle in wine education, the Wine Scholar Guild presents the Champagne Masters Program.
The most in-depth and up-to-date certification program on the wines of Champagne, WSG's Champagne Masters is led by industry-recognized experts, including:
Peter Liem (author of award-winning ChampagneGuide.net; author, Champagne)
Essi Avellan MW (journalist, consultant and chair of Decanter World Wine Awards’ Champagne panel)
Steve Charters MW (Professor of Wine Marketing at the School of Wine & Spirits Business at Burgundy School of Business)
Charles Curtis MW (Founder of WineAlpha), and more...
Created for the most passionate wine professionals and connoisseurs, this program offers the most comprehensive deep dive into an exquisite landscape and an extraordinary winemaking process, with regular interviews and lectures from those who found a way to capture the bubble in the bottle.
The fully online program culminates with a final exam and WSG Champagne Masters designation, elevating your expertise while catapulting you to the forefront of Champagne wine mastery.
What's Included
From an in-depth study manual, live classes and on-demand videos, every aspect is thoughtfully designed for a flexible and comprehensive learning experience.
Study Manual
A printed and e-book copy of the 126-page Champagne Masters study manual, revised by Peter Liem.
A 138-PAGE COMPREHENSIVE STUDY MANUAL (FULLY UPDATED AND REVISED IN 2023)
The Champagne Masters study manual covers:
- Viticultural History
- Geology, Topography, Soils
- Climate
- Grapes and the Vine
- Grape Growing Practices
- Winemaking Practices
- Vintages
- All Sub-regions and all Appellations
- Wine Trade, Wine Statistics, Industry Trends
Recorded Sessions
60 recorded lectures on Champagne's history, geology, viticulture and winemaking practices, including terroir, vintages and wine law.
60 ON-DEMAND EPISODES ON CHAMPAGNE'S HISTORY, GEOLOGY, VITICULTURAL & WINEMAKEING PRACTICES, TERROIRS, BUSINESS, PRODUCERS, WINE LAW, WINE STYLES, AND HOUSE STYLES
Course content is divided into tracks with a strong focus on producers. It has been divided into 60 shorter segments to minimize screen time and maximize content retention. Topics include:
- Regional context: history, viticultural & winemaking practices, climate
- Geology: the geology of the Champagne viticole
- Terroirs: the sub-regions and their villages
- Business: structure of the champagne industry, the champagne brand and the players; wine law
- Producers: factors affecting styles and house styles
Live Classes & Student Community
Join live monthly lectures with your instructors. Classes are always recorded for on-demand replay in case you can't join live. You can also discuss the course content with your instructors and fellow students anytime on the community forum.
Video Interviews
A series of video interviews, conducted by Andrew Jefford, with some of the most admired experts of the region: Dr. Yves Tesson, Cédric Moussé, and Jean-Baptiste Lecaillon.
A SERIES OF VIDEO INTERVIEWS BY ANDREW JEFFORD WITH SOME OF THE MOST ADMIRED EXPERTS OF THE REGION
DR. YVES TESSON
Journalist and Historian
Dr. Yves Tesson is a journalist and historian with a specialization in champagne. He has been acknowledged as a champagne specialist and is Assistant Editor in Chief for the magazine Terre de Vins. Additionally, he has authored a book on Robert Jean de Vogüe of Moët & Chandon
JEAN-BAPTISTE LECAILLON
Executive Vice-President and Chef de Cave, Champagne Louis Roederer
Jean-Baptiste Lecaillon, born in 1966, has been a significant figure in the champagne industry, particularly with Champagne Louis Roederer. He assumed the position of Executive Vice-President and Winemaker at Roederer in 1999, a title he holds to this day. His career has been illustrious, marked by his becoming Champagne’s youngest chef de cave. Besides his commitments in France, Lecaillon has also spent time working at Roederer’s properties in Tasmania and California, notably at Roederer Estate. Known as a pioneering winemaker, he has taken Champagne Louis Roederer to new heights through his constant striving for perfection and experimentation in every element of production
CÉDRIC MOUSSÉ
Proprietor and Head Winemaker, Champagne Moussé
Cédric Moussé is the Proprietor and Head Winemaker at Champagne Moussé, continuing a family tradition as a fourth-generation winemaker at the estate. Cédric's innovative approach is evident in his winemaking processes, and his continuous research to further his knowledge signifies his commitment to the craft. The modern winery he completed in 2012 stands as a testament to his forward-thinking approach in viticulture and winemaking.
Final Exam
Online, proctored exam sit to be scheduled within one year of your registration.
ONLINE, PROCTORED EXAM SIT
The exam is comprised of three separate sections: 50 multiple-choice questions (worth 50 points), four short-answer essay questions (worth 40 points total) and a map identification exercise (worth 10 points). Passing score is 75/100. The exam questions and essay topics are taken from the Champagne Masters study manual and online lectures. The map exercise asks students to identify ten features on a map of Champagne (rivers, cities, sub-regions, topographical features etc.) Practice maps are available on the online classroom.
Certificate
Upon passing, receive your coveted Champagne Masters certificate. Add this reputed credential to your LinkedIn profile and résumé or CV.
Why People Choose Champagne Masters
Tanya
"The Masters programs in general make me a better teacher, which I hope will translate into more success for my students, not just the French Wine Scholar courses, but in all the classes I teach."
Tanya Morning Star
Faculty at Northwest Wine Academy at South Seattle College, DipWSET, FWS, IWS, CSW
Dr Matias
"The WSG program offered a unique experience to gain a deep understanding of the world’s most fascinating wine region."
Dr. Matthias Schmusch
Wine Blogger
WSET Diploma
Kari
"The Masters program allowed me to leave a more general understanding of wine and focus on a specific area and type of wine. I love understanding how the history, natural attributes and culture of a given place shape its wines."
Kari Dawson
WSET Level 3, Certified Specialist of Wine CSW, Certified Specialist of Spirits
Jake
"This program has given me the confidence to sell, buy and discuss wines from a region that most seasoned wine professionals find intimidating."
Jake Skakun, Bourgogne ML
Grey Gardens
General Manager, Wine Director
WSET Diploma, International Sommelier Guild Diploma
Detailed Schedule
Enjoy the flexibility of on-demand lectures with the dynamic engagement of live online sessions, enhancing your mastery over this intricate and highly complex region. All live sessions are available on replay after they air live.
Monthly Focus Topics | Month | |
|---|---|---|
1 | Welcome & Orientation Come meet your instructor for an overview of the course structure and schedule. You will learn about all of the resources and where to find them. Your instructor will also outline study tips for success and speak briefly about the final exam. In the meantime, get to know your fellow classmates or form a local tasting group in the dedicated space just for you on the WSG Community. Your live Welcome & Orientation session takes place on September 17, 2024 at 12:00 noon ET (recorded for on-demand viewing if you can't join live). | September 2024 |
2 | Champagne Overview Gain context and framework for your Champagne studies. Explore the history of the region, viticultural practices, the production process from harvest to vinification, regional geology, the key factors that affect house style with a focus on grape varieties and the structure of the Champagne industry. This unit of study concludes with a live session on November 5, 2024 at 12:00 noon ET (recorded for on-demand viewing if you can't join live). | November 2024 |
3 | Montagne de Reims & Val de Reims Begin your first deep dive into a specific sub-region and we start at the northern end of Champagne with the Montage and Val de Reims. We build on month 1 by examining the specific terroirs found here. We also continue with the production process by looking at the steps from blending to disgorgement and explore the factors that influence style focuses on malolactic fermentation. Business topics include the Échelle des Crus and the question of yields and reserves. This unit of study concludes with a live session on December 3, 2024 at 12:00 noon ET (recorded for on-demand viewing if you can't join live). | December 2024 |
4 | Vallée de la Marne This month of study focused on the Vallée de la Marne, where we study the specific terroirs found along the river. We also go back into the vineyard to understand how vignerons are growing without agrochemicals. Our business series continues with dives into the roles of the growers, the houses and the co-operatives. We meet the people who have shaped – and who are shaping – Champagne. The style factor that is considered this month is the use of reserve wines. This unit of study concludes with a live session on January 7, 2025 at 12:00 noon ET (recorded for on-demand viewing if you can't join live). | January 2025 |
5 | Côte des Blancs We move into famous Côte des Blancs and we look at the varied terroirs found in the main côte as well as the Val du Petit Morin, the Sézannais, Vitryat and Montgueux. We examine how climate change is impacting the vine and how issues such as human power and market forces are changing things in the vineyard. We wrap-up the winemaking series with the final steps of degorgement, dosage and bottling, and we look at how rosé champagnes get their delightful pink hue. The business series includes the sometimes-confusing flow of grapes, how the Champenois protect their brand, and how the appellation is evolving. This unit of study concludes with a live session on February 4, 2025 at 12:00 noon ET (recorded for on-demand viewing if you can't join live). | February 2025 |
6 | Côte des Bar, Champagne Marketing & Exam Preparation Our studies wrap-up with an exploration of the unique terroirs of the most southerly sub-region, the Côte des Bar. The business track considers the power of the champagne brand, how champagne balances being a luxury product while being enjoyed by the masses, what makes up the price of champagne, the role of terroir in Champagne, and the marketing of champagne. Our style factors series ends with a discussion on impacts of oak and reductive versus oxidative winemaking practices. This session also includes what to expect on the exam and tips for success. This unit of study concludes with a live session on March 4, 2025 at 12:00 noon ET (recorded for on-demand viewing if you can't join live). Preparing for the Exam You will take your exam online when you are ready. While there are benefits to keeping the momentum going and writing shortly after the session finishes, you have a full year from your enrolment date to take the exam. | March 2025 |
Your Instructors
Study under true Champagne experts and masterful instructors
Your lead instructor: Sharon McLean
•French Programs Director at WSG.
•Certified Sommelier through the International Sommelier Guild.
•Teaches WSG and WSET courses on Vancouver Island and is a freelance wine writer and wine judge.
•Completed the Diploma from the Wine & Spirit Education Trust (WSET)® with the highest marks in Canada in 2009.
Peter Liem
• Author of the award-winning book Champagne
• Author of ChampagneGuide.net, an award-winning online guide to the wines and wine producers of Champagne
• Former senior editor, critic and tasting director for Wine & Spirits magazine
• Contributor to The World of Fine Wine, Decanter, The Art of Eating, and The San Francisco Chronicle
Essi Avellan MW
• Author of Matka Champagneen and Parhaat samppanjat
• Revising editor of the 3rd edition of Christie’s World Encyclopedia of Champagne and Sparkling Wine by Tom Stevenson
• Chair of Decanter World Wine Awards’ Champagne panel
• Knighted as Chevalier l’Ordre du Mérite Agricole by the French Minister of Agriculture
Steve Charters MW
• Professor of Wine Marketing at the School of Wine & Spirits Business at Burgundy School of Business
• Former Professor of Champagne Management at Reims Management School (Neoma)
• Winner of the Australian Vin de Champagne Award (professional section)
• Author of Wine and society: The social and cultural context of a drink
Charles Curtis MW
• Founder of WineAlpha, a full-service wine consultancy
• Regular columnist for the Chinese version of La Revue du Vin de France
• Author of The Original Grand Crus of Burgundy
• Regular teacher and speaker at Master of Wine courses, numerous universities, and dozens of wine and food festivals
Nick Blampied-Lane
• Head winemaker at Defined Wine in the UK
• Former winemaker for Dom Pérignon
• Former Director of Oenology Projects at Moët and Chandon
• Former winemaker at Veuve Clicquot
• Former winemaker at Cloudy Bay
Gaylord Legras
- 5th generation vintner in Chouilly, Côte des Blancs
- Diploma in Wine Estate Management with a certification in hand-grafting
Your Interview Host: Andrew Jefford
• Wine writer since 1988
• Author of The New France, Whisky Island, Andrew Jefford's Wine Course
• Wine Scholar Guild Academic Advisor
• Contributing Editor and columnist for Decanter and World of Fine Wine
• Winner of eight Glenfiddich Awards and eight Roederer Awards
Frequently Asked Questions
- Wine professionals, including sommeliers, food & beverage directors, servers, wine educators, distributor representatives, and importers, looking to enhance their expertise in Champagne's appellations, both sparkling and still.
- Enthusiasts of Champagne seeking a comprehensive education in viticulture, winemaking, history, and the unique people behind this renowned wine region.
- Individuals desiring the ability to confidently discuss and provide exceptional service and guidance about Champagne, encompassing both its regional and wine aspects.
Have a different question? Feel free to contact us.