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January Monthly Bulletin | The Science of Wine Tasting and CSWS sessions

Wine Scholar Guild | More than 15 years of specialized wine education

JANUARY MONTHLY BULLETIN

Wine Scholar Guild wishes you and yours a strong and healthy start to 2022 and a prosperous New Year!

SCIENCE OF WINE TASTING \| SHARPEN YOU WINE TASTING SKILLS IN 2022!

The Science of Wine Tasting is starting on Feb. 14. There is no need to have participated in Season 1 to enroll for this new series, so don't wait to register!

Join Gabriel Lepousez, PhD, Francois Chartier, Nick Jackson MW and Dr. Jamie Goode for a series of live webinars, each focusing on a specific aspect of wine evaluation.

NEXT INSTRUCTOR-LED SESSIONS\| IT'S TIME TO START YOUR WINE JOURNEY!

Our next online instructor-led sessions are about to start... Get a head start!

Register now and gain instant access to online study materials and an e-book version of the study manual, followed shortly by your coursebook.

French Wine Scholar

Italian Wine Scholar

Spanish Wine Scholar

Jan 13

Unit 1 - Jan 25
Unit 2 - Mar 3

Feb 15

CSWS \| NEW SESSIONS ANNOUNCED

Registration has just opened for February and March sessions of the extremely successful Certified Sherry Wine Specialist® (CSWS) certification program - don't wait to save your seat!

WSG PROGRAMS | FIND YOUR CLASSROOM

Our school network now has 100 Program Providers in 30 countries around the world! Find an Approved Program Provider near you for live classroom instruction with extensive tutored tasting.

MEMBER WEBINAR | The New French Wine Marketing with Evelyne Resnick, Ph.D

Wine producers have wisely kept thinking about issues such as sustainability and climate change, and adapting their packaging and communication to address these topics.

BLOG | Vine to Wine: A Year of Viti/Vini - December

Finally, we have reached the end of the winemaking year. In the vineyard, soil health is a common topic of discussion now that the vines are dormant. In the winery, most of the wines have reached a point where they no longer need constant supervision. The fermentations that needed to be stopped with residual sugar have been.

BLOG | On the “Predatory” Influence of our Eyes on the Taste of Wine

There is a real paradox in the experience of tasting a product like wine. Tasting is such a familiar, instinctive, and seemingly obvious act; something that we take for granted. At the same time, wine is a one of the most complex sensory objects that we put into our mouths.