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    Blog

    As a wine region, Burgundy embodies both the past and the future. On the one hand, Grands Crus that have been celebrated for centuries remain in the hands of multi-generational family domaines. On the other hand, outside investment, adjustments to the appellation system, and the realities of climate change (which have necessitated adaptations in viticulture and winemaking) have all combined to bring about change in recent years. This duality lies at the heart of modern Burgundy, and here to sort much of it out for us is acclaimed wine writer and Wine Scholar Guild’s Academic Advisor Andrew Jefford. Below, he takes a look at the numbers that have shaped Burgundy’s recent history, and what that means for its future.

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    While Italian red wines still garner much of the attention, there are, without doubt, many outstanding white wines that deserve consideration. While white wines like Soave, Verdicchio dei Castelli di Jesi or Fiano di Avellino, are already well-known, there are also lesser-known — but rightfully trending — Italian white grape varieties that today produce exciting wines worth seeking out.

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    Discovering Alto Piemonte

    The best-known wines of Piemonte, such as Barolo, Barbaresco, Roero Arneis and Moscato d’Asti are produced from grapes grown in the southern sector of the region; this includes the province of Cuneo and Asti, in districts such as the Langhe and Roero. But farther north, Alto Piemonte is a territory that is home to some of the region’s most complex, yet least understood wines. Gattinara, Boca and Ghemme are a few of these selections, and these days, greater attention is being paid to these wines and this relatively unknown viticultural outpost.

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    In the second part of our three-part series, acclaimed wine writer and Academic Advisor for the Wine Scholar Guild Andrew Jefford surveys the latest wine trends in Alsace. From larger vineyards to the prospect of Premier Crus — not to mention the impacts of climate change on the region’s bevy of varieties — let’s take a look at Alsace’s recent history and where the region as a whole is headed.

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    Across the world, the coronavirus pandemic has temporarily closed classrooms and required students to learn their course material entirely from home. At the Wine Scholar Guild, many new enrollments have shifted to the online wine study option for the foreseeable future. In fact, many students now find themselves with more time on their hands as they are required to stay home and adopt “social distancing” to their daily routine.

    It is important to note that at-home learning can require very different skills not applied in a classroom setting. Whether you are new to distance learning or eager for ideas on how to improve your studying practice, we’ve compiled 12 helpful study tips to help you make the most of your at-home wine education.

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    Read Academic Advisor Andrew Jefford’s Keynote Speech to the 2020 Vancouver International Wine Festival in this specially prepared written version for the Wine Scholar Guild blog.  Andrew is happy to respond to any questions or comments you may have about this post. Use the "Comments" feature at the bottom of this page.

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    As part of a partnership between Wine Scholar Guild and Decanter, we are pleased to share with our readers this article pulled from Decanter Premium.
    WSG members enjoy a 20% discount on their Decanter Premium subscription! Get your coupon code HERE

    Over-zealous planting and heavy-handed use of oak haven’t done its reputation any favours, but Spain’s most widespread variety can make excellent wines. Sarah Jane Evans MW highlights the regions and producers helping Tempranillo reach its full potential.

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    This episode is Part 2 of a conversation with Olivier Humbrecht, MW and Andrew Jefford about Alsace. The first part covered Olivier's journey to become France's first Master of Wine, as well as the history and vineyards of Domaine Zind-Humbrecht.

    Part 2 picks up with Olivier's philosophy of non-interventionism and biodynamic principles and practices in the vineyard. In addition to Olivier's approach to farming and yield management, we discuss wine making techniques, pressing, long fermentations, and climate change.

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    The story goes that a couple of years ago, at a high society charity event in Milan a noted British rock star was served a sparkling wine that impressed him so much that he asked to be introduced to its producer who happened to be present at the event, and to whom he is reported to have said “This is the greatest Prosecco I’ve ever tasted”. The wine was in fact a metodo classico riserva made by one of Franciacorta’s top producers. The anecdote may be apocryphal, but it could easily be true. The big wide world (and not only – the misconception is also becoming common in Italy) has started to perceive anything Italian with bubbles as Prosecco, without distinction of origin or refermentation method.

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    This episode features a conversation with Andrew Jefford, of Decanter Magazine, and Wine Scholar Guild’s Academic Advisor, and Olivier Humbrecht, of Domaine Zind-Humbrecht (Zind HUMbrescht) and Master of Wine.

    Done in two parts, this first half of the interview will first cover Olivier’s accomplished journey as France’s first Master of Wine, and the history and vineyards of the domaine.

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    As an accomplished wine writer — and now as the Wine Scholar Guild’s Academic Advisor — Andrew Jefford has decades of experience watching the French wine industry evolve. Here, he takes a look at the wine trends that are shaping the Champagne region, its landscape, its climate, the industry and ultimately, how winemakers are adapting in the cellar.

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    While it may not be the most glamorous subject matter, vine-training is an essential topic to understand for students of wine. The method in which a vigneron replants and manages the growth of vines has big implications on matters concerning yields, protection against weather, and the overall quality of the final wine. Furthermore, because of its effect on labor and resource deployment, vine-training can determine whether a winemaker’s operation is financially viable in the first place.

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