A session aimed at those who are curious about what tasting like a Master of Wine actually involves. How does it differ from other established methods and can anybody do it ? We will look at how to build on your existing wine tasting knowledge and try two wines during the session to illustrate the approach.
Don’t feel you need to be an MW student to register for this webinar, it is aimed at all levels !
Matthew will be tasting two wines during the seminar to illustrate the MW approach, a Sancerre white and a California Zinfandel (Dry Creel Valley or Lodi).
If you can find them to taste along with him…great! If not, no worries you can still follow along with a dry tasting.
Presenter: Matthew Stubbs MW
Matthew has more than 30 years experience in the wine trade, from importing and distribution to running a supermarket wine department. He passed the Master of Wine exam in 1996 achieving the Bollinger Medal for the best tasting paper and the Listel Scholarship for the best Vinification paper. He has been actively involved with the Institute ever since, either as Practical Examiner, seminar lecturer or mentor.
Since starting his own wine education business in 2008 the majority of his time is spent teaching and sharing his extensive knowledge of wine.
He has been a mentor to many MW students over the years and continues to help them fine tune the tasting skills needed to succeed in the Practical exam.
He is now a regular on judging panels for wine competitions, Panel Chair for the International Wine Challenge and co-President of the Sud de France Top 50 in China. Matthew is also the current Practical Chair of the MW Education Committee.
Become a member of the Wine Scholar Guild to view recorded member webinars. JOIN NOW
- Drink Like a Roman, The Legacy of Ancient Times Through Modern Italian Wines with Tanya Morning Star Darling
- Meeting of the Minds - Taste and Terroir (Panel Discussion)
- Taste Wine Like An MW: Part 3 with Matthew Stubbs MW
- The Neuroscience of Wine Tasting: How the Brain Makes Sense of Wine Sensory Attributes with Gabriel Lepousez
- Robert Parker’s 100-point wines: Then and now