Every drop of wine we ever drink is the product of observation, intervention and craftsmanship. Without intervention, every wine would be oxidising and turning to vinegar; without craftsmanship, every wine would be rough and unpalatable. Advances in craftsmanship have brought us the extraordinary beauty and diversity we are all familiar with and that we celebrate in today’s wine world.
What have been the key winemaking advances of the last two decades, and what changes and challenges await in a world of rapid and unprecedented climate change? Among the many topics, our expert panel hopes to touch on are:
Wine Scholar Guild Academic Advisor Andrew Jefford, speaking from France, will be bringing together a panel of key thinkers, writers and winemakers in four countries to talk through these and other issues.
Fiona Morrison MW is a writer, winemaker and wine merchant based in both Bordeaux (where with her husband Jacques Thienpont she manages Ch Le Pin, L’If and Le Hêtre) and in Belgium, where she manages the family Thienpont négociant business; she obtained her MW in 1994.
St Helena-based Rosemary Cakebread owns and makes the wines for the much-admired Gallica; she is a former winemaker and consulting winemaker for Spottswoode.
Consultant and writer Pedro Ballesteros MW is a qualified agronomical engineer and holds a Masters degree in viticulture and oenology, as well as having obtained his MW in 2010. A polymath and polyglot (working in four languages: English, French, Spanish and Italian), Pedro is based in Brussels where he formerly worked for the European Union.
Tuscany-based Alberto Antonini was cited by Decanter magazine in 2015 as one of the five most influential winemaking consultants in the world. After training in Tuscany, Bordeaux and in Napa and working for Frescobaldi and Col D’Orcia, Alberto now consults in Italy, Argentina, Chile, Uruguay, California, Canada, Spain, Portugal, Armenia, Russia, Israel and Australia.
Did you enjoy reading our Great Debate blog on Ripeness and Balance with Andrew Jefford and Julia Harding MW?
In this written article, Andrew and Julia tackle the finer points of ripeness and balance in wine. Their back-and-forth covers a lot of ground: how to decipher balance on the palate, the differences between tasting wine and drinking wine, putting the value of alcohol levels into context and the role climate change is playing in defining our sense of taste.
In this episode of WSG Live, we are following up on their written debate with the two great minds in wine.
passed the Master of Wine exams at the first attempt in 2004 and was top student in her year. By training a linguist and a book editor, she has happily combined her first life in publishing with her second life in wine. She has collaborated with Jancis Robinson for over 15 years, editing and writing for JancisRobinson. com, and on several major wine reference books. Julia is co-author of Wine Grapes (2012) and map editor of the World Atlas of Wine (2019). She was co-editor with Jancis of the fourth edition of The Oxford Companion to Wine and has taken on the role of lead editor for the fifth edition (2023). Julia lives in London, tastes and travels as widely as she can, and keeps fit and sane thanks to bootcamp in the park, rain or shine, and yoga.
is the Academic Advisor to the Wine Scholar Guild, and has been writing about wine since 1988, notably for The Evening Standard and The Financial Times, among other UK newspapers. He has columns in every edition of Decanter Magazine and World of Fine Wine magazine and is co-chair of the Decanter World Wine Awards. His books include The New France, Whisky Island and Andrew Jeffords Wine Course.
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