Summary: Brettanomyces lays silent, lurking until it finds a substrate. It is hardy and can live with or without oxygen. In wine, it thrives mostly in reds but occasionally in whites. But, it’s not the yeast itself that smells, even though we speak as though it does. It’s actually the yeast’s by-products that get our noses sniffing. How much by-product Brett produces depends on its

Summary:  Every wine lover knows that basic, yet critical, equation: Yeast + Sugar = Alcohol (Ethanol) + CO2. Without the Saccharomyces cerevisiaefungi, we’d only have fruit juice. Within this species, hundreds of strains exist. Some evolve naturally; laboratories select and breed others. Different yeasts produce many different results, from how quickly a vessel ferments to the final wine’s flavor expression. Take

Summary:  Genetically modified organisms are creating a frenzy amongst their potential users and consumers. Europe has outlawed their use, but the USA, Canada and South Africa are open to them. Whether you camp with the “pros” or “cons”, join this webinar to learn how GM vines and yeasts are formed and tested and to listen to the arguments of both sides. You just might change camps…in either direction!

Summary: Marsannay begins the Côte d'Or of Burgundy on its northern end. Known for many, many years for its rosé, it has been largely overlooked otherwise. It missed out on the 1936 Burgundy classification, but it finally received recognition in 1987 for all three colors of wine. Today, despite the sharp rise in quality production and the further delineation of vineyards, there are still

Summary:  From what causes oxidation, reduction and heat damage to H2S and brettanomyces, join this webinar to learn how these faults occur and whether or not they can be treated or dissipate in the final wine. Presenter: Christy Canterburry MW Christy Canterbury is a Master of Wine, wine buyer, writer and educator who lives in Manhattan. Christy