Displaying items by tag: oenology

Thursday, 16 April 2015 05:00

Interview with Frederic Panaiotis of Ruinart


Delve into Champagne with the insight of Champagne experts and masterful instructors..sign up for the Champagne Master-Level program and Champagne Study Wine Tour

Presenter: Frederic Panaiotis

Chef de Cave for the Champagne house, Ruinart. 

Published in WSG Live


As was discussed in Viti 101, wine is a product of many influences, particularly those that happen in the vineyard. However, grape growing is only half the story.

In this webinar, we will explore the various practices and procedures that take place once the grapes arrive at the winery such as sorting, crushing, fermentation, must adjustment, winemaking vessels, post-fermentation options and aging.

Presenter: Tracy Ellen Kamens, Ed.D., DWS, CWE

Tracy Ellen Kamens is a wine educator, writer and consultant who currently serves at Membership Director for the Wine Scholar Guild. In addition to her role as an ambassador for the Napa Valley Vintners and the Alliance des Crus Bourgeois, she is on the Curation Team for Wine Ring.

Tracy has taught at the International Wine Center, New York University, Cornell University and Baruch College and has also worked with the Wine & Spirit Education Trust, Consorzio Chianti Classico, Balzac Communications, Consorzio Prosecco Superiore and Sopexa. Dr. Kamens previously spent time at Deutsch Family Wine & Spirits in their public relations department.

Tracy earned her doctorate in higher education and also holds the WSET Diploma of Wine & Spirits and the Society of Wine Educators Certified Wine Educator certification.

Published in Wine 101


Every wine lover knows that basic, yet critical, equation: Yeast + Sugar = Alcohol (Ethanol) + CO2. Without the Saccharomyces cerevisiae fungi, 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 as one extreme example the film-forming yeast flor. And, of course, the tricky Brettanomyces are also in the yeast family. Join this webinar to explore the vast world of yeast types and how they may improve or spoil wine.

Presenter: Christy CanterburryMW

Christy Canterbury is one of twenty-nine US Masters of Wine. She is a journalist, public speaker and judge based in Manhattan.

Christy’s articles have been published in Decanter, Wine Enthusiast, Food Arts, Sommelier Journal, Beverage Media, TASTED and on Snooth, and several other blogs, including her own. Christy is the Consulting Editor of the recently released book, Rock & Vine, and the Italy Editor for the Professional Wine Reference.

Her recent public speaking appearances include VinExpo, the European Wine Bloggers’ Conference, the Hong Kong Interntional Wine & Spirits Fair, the Women in Wine Leadership Symposium and TEXSOM.

Prior to going independent, Christy was the Global Beverage Director for Culinary Concepts by Jean-Georges Vongerichten and the National Wine Director for Smith & Wollensky Restaurant Group. In retail, she sourced wines from within and outside Italy for Italian Wine Merchants.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Vinification


The Bordelais have viticultural and vinicultural “best practices” down to an art. It’s not technology per se…it’s technique. This translates into very high quality across multiple price points. Learn why Bordeaux, (yes Bordeaux!) can give you incredible value for the dollar!

Learn why Bordeaux is both art and state-of-the-art.

Presenter: Jeffrey Davies

Born and raised in the San Francisco Bay Area, 90 minutes from the Napa Valley, Jeffrey developed an early predilection for the (fermented) fruit of the vine. By the time he hit the university, he was hooked. This led him to spend his junior year at the Université de Bordeaux, where, much to the chagrin of his professors, he spent considerably more time in the vineyards than in their classrooms.

After graduating with honors from the University of California, he returned to Bordeaux to enrol at the Institut d'Œnologie. Those were the last two years during which world-renowned enologist, Professor Emile Peynaud, taught at the Institut from which Jeffrey would become one of the first two Americans to graduate. They became good friends.

After graduation, Jeffrey worked in the retail wine trade in Bordeaux and then in New York City. Later, he moved to the Midwest, where he was hired to set up an import division focused on European wines. The portfolio he built there included many fine Bordeaux estates, the wines of Aubert de Villaine, the Domaine de la Romanée-Conti and Etienne Sauzet from Burgundy, and an extensive range of outstanding German producers. At the same time, he served as Midwestern Regional Director for Les Amis du Vin, for which position he was "hand-picked" by its co-founder, Robert Gourdin.

In 1979, he returned to France with his Bordeaux-born wife and began writing for the respected wine and food magazine, "Gault Millau", for which he was the first American contributor. That period also marked the beginning of his association with the premier American wine periodical, "Friends of WINE Magazine", for which he served as the French Editor from the late 1980s to the early 1990s.

For 35 of the last 40 years, Jeffrey has worked in France, cultivating close relationships with growers in Bordeaux, Champagne, Burgundy, the Languedoc, and the Rhône. His focus is on discovering, introducing, selling and marketing exciting new wines to markets worldwide, concentrating on North America, Europe and Asia. In this connection, he has enjoyed the support of the international wine trade and the specialized press, especially Robert Parker, Stephen Tanzer, James Suckling, La Revue du Vin de France, Katsuyuki Tanaka, etc. (A short list of wines launched by Signature Selections is attached).

Profiled in Stephen Brook's superbly researched book, Bordeaux: People, Power and Politics (Mitchell Beazley - 2001), Jeffrey is also a recurring figure in William Echikson's Noble Rot: A Bordeaux Wine Revolution (W. W. Norton & Co. - 2004), and is regularly quoted in newspapers and magazines ranging from "Le Figaro Magazine", "Le Monde", and "Libération", to "The New York Times", "The Wall Street Journal", and "The San Francisco Chronicle". Jancis Robinson, the FT's wine critic, praised his pioneering work in the Languedoc. France's top wine critics, Michel Bettane and Thierry Desseauve, called him "l'un des meilleurs négociants actuels, l'Américain Jeffrey Davies (Signature Selections)." ("Currently one of the best wine merchants, the American, Jeffrey Davies, owner of Signature Selections," company he founded in 1986).

Acquire a profound knowledge of Bordeaux with the Bordeaux Master-Level program and Bordeaux Study Trips. Learn more about French wines with the French Wine Scholar study & certification program.

Published in Bordeaux wines
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