NEW Bordeaux Master-Level with Deacanter's Jane anson
Master the wines of Bordeaux through a 9-week live online study program starting April 26th!
Learn from a dream team of Bordeaux instructors including the program's new lead instructor: Jane Anson, Bordeaux correspondent and columnist for Decanter magazine and author of “Bordeaux Legends, The 1855 First Growth Wines”. Meet your instructors!
Study manuals (fully updated in 2018) will start shipping on Monday. Register today to master the wines of Bordeaux!
PREVIEW: FWS | 14-week, instrctor-led online program
Want to learn about our French Wine Scholar program's 2018 instructor-led online session starting June 11th?
Instructor: Gerard Basset MW, MS, Best Sommelier in The World, 2010 & Honorary President of the WSET
CHAMPAGNE **SOLD OUT** May 22-26, 2018 Instructor: Essi Avellan MW, Champagne expert & Editor of FINE Champagne magazine
BOURGOGNE **SOLD OUT**
June 3-8, 2018 Instructor: Andrew Jefford, Award-Winning wine journalist for Decanter Magazine
PIEDMONT **SOLD OUT** June. 3-8, 2018 Instructor: Kerin O'Keefe, Italian Wine Editor for Wine Enthusiast Magazine
Languedoc-Roussillon and Rhône won't be repeated until at least 2020. Don't miss this unique opportunity to travel with like-minded, committed students of wine and share with us an unforgettable educational, epicurean and enlightening experience! Reserve your seat today!
uPCOMING MEMBER WEBINARS
Our member webinar schedule for the coming few month:
PODCAST: MASTERING BORDEAUX.. A PRIMER WITH JANE ANSON
Mastering Bordeaux, a primer with Jane Anson and Andrew Jefford of Decanter Magazine.
In this episode Jane, also a resident of Bordeaux, goes deep into the gravel and guides us through appellations, terroirs, and the En Primeur world. She also has some tips on discovering some gems beyond the Medoc.
Vin Jaune is Jura’s claim to fame! This stylized wine product is made from Savagnin [Blanc] and represents a wine that has undergone controlled oxidation in barrel through the action of a film of surface yeasts.
These surface yeasts metabolize ethyl acetate and acids into aldehydes while simultaneously protecting the wine from direct contact with air. This process produces a unique “sherried” character and conveys long ageing potential. READ MORE