Summary:  Meunier has always been somewhat marginalized in Champagne despite the fact that it occupies a third of the territory under vine. Many Champenois consider it mere filler to bulk up the ‘star players’ Pinot Noir and Chardonnay, while for others the late-budding early-ripening variety represents little more than an insurance policy against frost. But Meunier has its own unique

Peter Liem talks with us about the progressive movement in Champagne. As we’ll discover in this conversation, there’s more to the terroir story than the chalk soils and the weather.

Summary:  Rosé champagnes have been around since at least 1764 and today represent a tenth of champagne sales. There is huge variation and some controversy to them. Colors vary from the palest blush to depths approaching red wine tones. Many perceive them as simple quaffing bubbles but some of Champagne’s finest, most age-worthy and prestigious wines are pink. Essi Avellan MW gives us an indepth introduction to the world of

Summary:  Lambrusco has a bad rap. Many wine drinkers dismiss it as simple sweet commercial fizz. And perhaps much of it was when it made its international debut in the 1960s and ‘70s. But that was a long time ago. And there’s much more to Lambrusco than many are aware. In this webinar we will investigate the ancient origin of the Lambrusco family of grapes in an atypical growing area in the Po River valley, focusing on three of the most important, site-specific

Summary: Although the major producers of branded Brut Non-Vintage Champagne are rightly proud of a consistent ‘house’ style, the taste of their blends have changed significantly over time.Using historical records, and originally-sourced detailed data going back to 1991, this WSG Live will consider how climate, viticulture and winemaking have affected the character of Champagne’s best-known and biggest-selling brands.Expect to find out how the cellar master

Autumn in Champagne is a spectacular time to explore the region. The countryside and vineyards are abounding in rich palettes of color and the intoxicating fall fragrance instills a unique sensorial experience. Champagne is like laughter as it fills my senses with joy, especially when the cork pops and the bubbles burst with song! The educational experience created by the Wine Scholar Guild is a first class escapade! The inception of our tour and taste of Champagne, guided by Master of Wine, Essi Avellan, brought us full circle through the entire region with a sprinkling of the styles between Houses, Growers and Coopératives. Our adventure began with an introduction to the infamous Champagne Houses of Ruinart and Roederer.

Summary:  A growing body of scientific evidence shows that what people taste when evaluating a wine, and how much they enjoy the experience, can be influenced by the music that happens to be playing at the same time. Limited research has been published about the effects of music on sparkling wine. Learn about the latest experiment conducted in this field, focusing on classical music and the perception of a Brut non-vintage

France’s white wines can be counted among the best in the world. Whether you are looking for the best sparkling wines, chiseled white wines, decadent dessert wines, rich Rieslings or ageable Chardonnays—France has it all.

Summary: After giving you a brief overview of the Champagne region, Mary will share her experiences on how to best tour this mythical wine region. To fully appreciate this unique bubbly wine, it is helpful to come here and experience a walk through vineyards, feel pieces of the chalky soil and observe the hillsides around filled with vines. Meandering through the chalk aging cellars as well as meeting the different actors, from independent grower-producers to the

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.