February Monthly Bulletin | Time for a new wine journey?
Plus the Science of Wine Tasting and Have your say about Natural Wines
FEBRUARY MONTHLY BULLETIN
WHERE WILL YOUR NEXT WINE JOURNEY TAKE YOU?
2021 online instructor-led sessions are about to start. Register now and gain instant access to online study materials, followed shortly by your coursebook!
Starts Feb 11
Starts Feb 9
Unit 1 Starts Mar 2 Unit 2 Starts Mar 4
All online instructor-led sessions include a comprehensive study manual, a 10-week schedule of study, live review webinars with acclaimed wine educators and an online exam.
SCIENCE OF WINE TASTING | NEXT SEGMENT STARTS FEB 8
In this three-part series, François Chartier will explore the aromatic science of molecular harmonies between specific “aromas families” in wine and food and the aromatic links or bridges that tie them together. Using sauvignon blanc and sparkling wine like Cava as case studies, he will also demonstrate how to create recipes inspired by and for wine.
For live classroom instruction with extensive tutored tasting, find an Approved Program Provider near you. More than 100 wine schools in 30 countries offer Wine Scholar Guild study programs.
MEMBER WEBINAR |Navigating the Landscape of Luxury Wine with Peter Yeung and Dr. Liz Thach, MW
Find out about the size and scope of the global luxury wine market, the key attributes and characteristics of luxury consumers, including what they prefer in terms of wine style, branding and marketing tactics, plus examples of successful luxury wine brands.
THE GREAT DEBATE |Have Your Say: Natural Wine
Wine is full of spirited debates, but few can argue that any subject matter generates more intensity these days than natural wine. Should sulphur be allowed or not? Do natural wines reveal terroir better than conventional wines? Has natural wine changed our notion of flaws?
Read the full article now free for everyone and join us to share your opinion!
BLOG | Burgundy goes Green
One of the most significant trends happening in Burgundy today, is a movement towards sustainable, organic and biodynamic viticulture.