The Fundamentals for Pairing Wine with Food… and Food with Wine (AKA what goes with what and why). Is it wine first? Food First? Or does it not matter? The answers are ‘sometimes’, ‘sometimes’ and ‘yes. it does’.
Join us on this informative epicurean journey and immerse yourself in the guidelines! Grab a glass of wine of your choice so that when Evan speaks of mapping wines, you can do it along with him!
Evan Goldstein calls himself “trilingual x 3:” He “speaks” three languages – wine, food, and wine-and-food pairings – and can do so in three languages to boot – French, Portuguese, and English. An internationally recognized authority and educator, Goldstein is a born teacher who has dedicated his adult life to introducing and sharing with others his passion for wine.
One of just 269 Master Sommeliers worldwide, Goldstein has authored four books, and co-authored several more. He is also a Founding Board Member of the Best USA Sommelier Assocation (BUSA, and a contributing editor to the Oxford Companion to Wine (5th edition, publication 2023). Not least, in tandem with business partner Limeng Stroh, Goldstein heads up two companies: Full Circle Wine Solutions (President & Chief Education Officer) and Master the World™ (Co-founder & Chief Wine Officer). This (very busy) people-person has a warm sense of humor that has won him friends and fans throughout the wine industry worldwide while spreading the gospel of food, wine, and food-and-wine-pairings through “edu-tainment.” According to Goldstein, you should be able to “laugh while you are learning.”
As a founding board member for the Court of Master Sommeliers, Goldstein, for the last 30 years has been training and examining candidates. Goldstein passed the prestigious Master Sommelier examination age 26 in 1987, just the eighth American to do so and youngest ever at the time.
Goldstein’s formal wine and food education began at age 19, working in the kitchens of Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Café in Berkeley, California.
In 1984 Goldstein joined his mother, chef, and author Joyce Goldstein, in opening the celebrated Square One where, as sommelier, his wine lists received myriad awards. Together, they went on to co-author Wine and Food Pairing in the Williams Sonoma Lifestyles series (1999). Once bitten by the writing bug, Goldstein wrote the critically acclaimed Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food followed by a sequel and a book on South American wines.
Today, Goldstein continues to spread the gospel of wine and food. He has been included twice in IntoWine.com’s “Top 100 Most Influential People in the U.S. Wine Industry,” starting with the debut list released in 2013, and again in 2018.
Books written by Goldstein:
Wine tasting is an unique perceptual experience which endeavors to unify the numerous molecules present in the wine (and the elements around the wine) into an meaningful representation in our mind. Wine tasting often focuses on the object of the experience, that is to say the wine and its enological components. But we rarely consider the experience of wine tasting with a phenomenological approach, which aims at examining the process of perception itself, and the intentionality of such experience.
Gathering leading specialists in aroma, neuroscience, enology and wine judging, this second season of the Science of Wine Tasting (SOWT) will invite us to step back from our tasting routines to better disentangle the process of wine tasting and open new sensory and descriptive horizons.
Watch Gabriel Lepousez PhD, Neuroscientist presenting the general framework for the SOWT, notably discussing the main steps of perception —from molecular detection to verbalization—, as well as some perceptual principles to unveil the challenges when evaluating, pairing and communicating about wine.
The Science of Wine Tasting Series is designed to help students of wine sharpen their tasting skills and master the latest scientific advancements in wine chemistry and sensory evaluation.
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.
You may register for each segment individually or for the entire 4-part series, including a wrap-up “Meeting of the Minds” live panel discussion with all presenters and moderated by WSG Academic Advisor, Andrew Jefford.
Season 2 starts on Feb. 14, 2022. There is no need to have participated in Season 1 to enroll for this new series! REGISTER NOW
Gabriel Lepousez is a French neuroscientist and an international expert on sensory perception and brain plasticity. He received his doctorate in Neuroscience from the Paris Sorbonne University, and hold a research position at Institut Pasteur in the Perception and Memory Lab.
For more than fifteen years, Gabriel Lepousez has been exploring the function of brain circuits involved in sensory perception, memory and emotions, uncovering the key role of neuronal plasticity in olfactory learning and perception.
As a wine passionate, Gabriel also offers his scientific expertise to the world of wine education, sharing his extensive knowledge of the brain, this essential “tool” for wine tasting. In addition to international lectures and contribution to wine education programs, he has co-founded in 2016 L’Ecole du Nez, a neuro-sensory training for wine professionals to understand how the brain works during wine tasting and how to improve our sensory performance.
Andrea's Pick: There is so much more to Prosecco than the grocery store shelves would have you believe. Richard Baudains does a fantastic job of unlocking the intricacies of the “Rive” sub-zones, one of Prosecco Superiore’s best and most under-appreciated treasures.
In 2009 Prosecco was re-mapped in sweeping changes that created an extensive new zone for the production of Prosecco DOC on the plains of the Veneto and Friuli-Venezia Giulia and elevated the traditional hillside growing areas of Conegliano Valdobbiadene to DOCG status, Italy's top denomination. One of the innovations of the revised "Disciplinare di Produzione" ('production norms') of the DOCG was the categorization of the sub-zones called "Rive" which are the subject of this webinar. We will be exploring the soil and climate features of the Prosecco Superiore Rive zones and matching them to wines which give a revealing insight into the subtle diversity and pure class of an Italian sparkler often perceived as a standardized commercial product.
Richard Baudains was born and brought up on the Island of Jersey, a formerly French-speaking part of the British Isles, hence the French surname. To satisfy his wanderlust he studied to become an English language teacher, a profession he has had the good fortune to pursue in many of Italy's top wine regions. He published his first article with Decanter in 1989 and has been writing about Italian wine for the same London-based magazine ever since. He is a regional chair at the Decanter World Wine Awards, on the team of the Slow Wine Guide for Friuli Venezia Giulia and he teaches M.A. Courses on Wine Journalism at the Università delle Scienze Gastronomiche. He has previously lead webinars for the Wine Scholar Guild on the wines of the Collio and the macerated whites of Friuli Venezia Giulia.Outside of wine, he works as a Cambridge University English language examiner. He lives in Gorizia.
WSG Academic Advisor Andrew Jefford welcomes Gigondas appellation President and leading winegrower Louis Barruol of Chateau de Saint Cosme to the latest in our Wine Scholar Guild Live series: an hour of discussion with leading figures in today's wine world. In addition to his groundbreaking work in Gigondas, Louis also knows the length of the Rhone very well via his 'St Cosme' micro-negociant wines -- and he has partnered with Rick Rainey and Justin Boyette to create Forge Cellars in New York State's Finger Lakes region.
Don't miss the chance to listen to the views of one of France's most thoughtful, provocative and internationally minded winegrowers!
Louis Barruol is the descendant of a family of wine growers who have made wine since 1490. After spending his childhood in Gigondas, he graduated in Economy and Agro-economy at Universities of Montpellier and Paris. He took over the family property Château de Saint Cosme in Gigondas in 1992, aged 23. He then launched a negociant business called « Saint Cosme » in 1997 and began to develop partnerships with other growers all over the Rhone valley, especially the Northern Rhone.
In 2011 he created Forge Cellars on Seneca Lake in the Fingers Lakes region of New York State with friend Rick Rainey : they began to plant vineyards, build a cellar, vinify and explore the potential of hundreds of plots. This work continues. In 2019, Louis bought the Château de Rouanne in Vinsobres, southern Rhone : an extraordinary 136-acre property located on the best slope of the appellation. He has been President of the Gigondas appellation since 2017.
Louis is now 52. He played a lot of competition rugby and he plays the cello. He is married to Cherry and they have three children : James, Jenny and Alix.
Andrea's Pic: JC is one of the most passionate promoters of Italian wines you can find! His tour of Sardegna reveals the fascinating history of the island and is sure to entice viewers to sample the wines of this fascinating place. I’m guessing that a few of our viewers will be booking vacations to Sardegna as a result of JC’s beautiful tour!
The history of Sardegna is tumultuous and captivating. populated for prehistory, it was once at the cross point of several competing sea-trade routes. It was influenced by the Phoenicians, the Byzantines, Germanic tribes and the Genovese, the Tuscans, the Aragonese and the Savoyards to eventually become united to Italy....and there is more! The island has one of the most complex and untouched natural ecosystems of the Mediterranean sea with an amazing number of native grape varieties: no wonder the wines are so fascinating! Join us to discover it all!
Once an active promoter of Italian wines in China, Hong Kong and Macau, JC is now an Approved Programme Provider of the WSET in Italy. He teaches wine courses especially adapted to the needs of Wine Professionals to help them an international perspective and drive business growth. He also advises on wine communication including strategy, content development and delivery. He is committed to optimising the growth of Italian wines in international markets through an effective "storytelling" approach.
Andrea's Pick: once a resident of Sicilia, Ciro Pirone is well acquainted with the incredible Mongebello (Mount Etna) and its fascinating wines. Ciro takes viewers on a journey to discover more about the history and the bright, vinous future of this magical mountain.
Etna is a mountain but also a volcano, located in the heart of the Mediterranean sea, on the island known as Sicily that for thousands years was the crossroad of civilizations, cultures, traditions, wars, but also great developments in many fields. Etna is a magical territory known to our ancestors but forgotten for a long while, finally is back and provides incredibly different and unique wines with a batch of local grapes.
Ciro Pirone, Director of Italian Wines for Horizon Beverage Company, is a graduate of the Istituto Alberghiero (Hotel and Restaurant Management school) of Salerno, Italy and Italian Wine Ambassador (Vinitaly Wine Academy). Traveling and working in Italy, England and the US, Ciro developed an incredible passion for wine, food and culture. After all, growing up in Italy, wine was always a very important part of his family’s lifestyle and traditions.
In 1999, Ciro moved to the US permanently. He landed in Boston, where he continued his wine studies at Boston University, the International Sommelier Guild, the London –based Wine & Spirits Educational Trust (WSET), as well as he completed and passed with Honors the Italian Wine
Specialist Certification by the North American Sommelier Association (part of the worldwide recognized Italian Sommelier Association). In June of 2017 (2019 & 2021 with Honors) he completed the Vinitaly Wine Academy and received the prestigious Italian Wine Ambassador certification. In 2019 also passed with Honors the Italian Wine Scholar program by the Wine Scholar Guild.
In 2007, Ciro accepted the position of Italian Wine Specialist for Horizon Beverage. After successful growth at HBC, Ciro accepted on a new challenge as the US Brand Manager for the Arnaldo Caprai Winery of Montefalco (Umbria), the top producer of worldwide recognized Sagrantino di Montefalco. In June 2011, Ciro returned to Horizon Beverage with a new position of Director of Italian Wines in support of their expanding presence in the New England marketplace. Ciro is happy to share his passion for Italian wine and culture in an effort to give the American wine consumer a better understanding and appreciation for Italian wine!
Fortified wines such as port, sherry or marsala are slipping out of fashion. It’s no different with Madeira, but this highly food-friendly beverage deserves your attention.
Madeira is unique in its exceptional acidity and freshness, and also in its ability to age. No other wine has the ability to start showing its fruit at its best when 100 years old.
We’ll talk about this Portuguese island – where it is, and why the terrain and climate are different compared to the Azores or the Canary islands. How did vines come to be planted here, and what are the conditions for grape growing?
We’ll cover the winemaking, how madeira is made and what you can expect from the various styles and single varietals. Get to grips with 10-year olds, colheita, frasquiera, garrafeira and more. Understand why Sercial, Verdelho, Bual and Malmsey are so revered, and why Tinta Negra Mole was always regarded as second best. And what about
Learn the difference between madeira’s two key ageing techniques: estufagem and canteiro.
What are the challenges for madeira producers in the modern age? Is this one of those wonderful wines that is in danger of disappearing like Carcalevos or Commandaria? Who are the major players now, and which producers should you seek out? (spoiler: there are only eight in total!).
What should you pair madeira with, and what are the implications for ageing? Why should you pay close attention to the bottling date of a colheita or frasquiera?
There will also be a brief mention of the developing sector of Madeiran still (unfortified) wines, and how this compares with the traditional and hard-to-find vino seco.
Simon J Woolf is an award-winning English author and wine writer, currently based in The Netherlands.
An acknowledged expect on the developing niche of natural wine, he's written for Decanter magazine, Meininger’s Wine Business International, World of Fine Wine and Noble Rot, and many other publications. Simon is the editor of The Morning Claret, an online wine magazine which specialises in natural, biodynamic, organic and orange wine.
Simon's first book "Amber Revolution - How the world learned to love orange wine" was published in 2018, and won the Roederer Wine book of the year award in 2019. Simon has also won numerous awards for his magazine features and online columns.
Simon travels regularly to countries such as Georgia, Slovenia, Italy and Portugal, where he continues to research the stories and traditions behind artisan winemaking. His second book, Foot Trodden, a collaboration with photographer and wine communicator Ryan Opaz, was published in October 2021. It is described as a journey deep into the soul of Portuguese wine.
Simon is also active as a presenter, editor, wine judge and translator.
Join vigneron Olivier Humbrecht MW, of famed estate Zind Humbrecht in Alsace, for a deep dive into one of the key building blocks of wine: acidity!
In this webinar, you will learn about:
- The different types of acids found in grapes and wine and their sensory perception
- How to not only quantify but qualify acidity in wine
- The viticultural factors influencing acidity in the grape
- The vinification practices and factors impacting acidity in the final product
- Evolution of wine acids with age
Olivier will also illustrate his talk with some real-life data and text-book examples of acids measured in various types of wine depending on various variables such as grape varieties, vintage, ripeness, with/without malolactic fermentation and terroirs. Sharpen your tasting skills by understanding one of the key parameters that makes up the structure of a wine!
Olivier Humbrecht studied wine together with wine marketing and wine business for five years in Toulouse, and then got the chance to do his ‘military service’ working for Sopexa in London. He learned about and enrolled on the MW course, becoming France’s first ever Master of Wine in 1989. He began to work with his father, and converted the family domaine to biodynamics in the early 1990s. His father had painstakingly built up a unique collection of hill-site vineyards over the decades, notably clearing and replanting a quarter of the great historic Grand Cru of Rangen de Thann with Olivier in his later school years. Olivier has continued to build on this, notably with the recent acquisition of a parcel of Sommerberg to complement the family’s Grand Cru holdings in Brand, Hengst and Goldert, and to complement its other holdings of Rotenberg, Clos Hauserer, Clos Jebsal, Heimbourg, Herrenweg and Clos Windsbuhl.
Olivier’s respectful, non-interventionist winemaking, combined with his and his father’s fastidious viticulture, has given the world vintage after vintage of magnificently differentiated, nuanced bottlings: global white-wine references. He has never stopped experimenting and improving on his work, using biodynamic practices, changed row orientations and re-thought canopies recently to produce a much greater percentage of dry wines than before.