Hidden Menu

  • Southwest France Wine Tour (Oct 2016)
  • Rioja Wine Tour (tba)
  • Jura Wine Tour (Oct. 2017)
  • Tuscany Wine Tour (May 2019)
  • Burgundy Wine Tour (June 2019 - FULL)
  • Champagne Wine Tour (June 2019 - FULL)
  • Home
  • Reservation Form
  • Reservation Form Special
  • My Membership
  • Webinar-Evaluation
  • Notify me when Flash Player bug is fixed
  • Our Recent Top Exam Scorers
  • Private Trips Reservation Form
  • Guest membership
  • Top Exam Scorer
  • 3-Month Guest Membership
  • Latest newsletter
  • Latest News Archive
  • Newsletter Signup
  • Application Submission Form
  • Free 6 Month Membership
  • Thank you for your submission
  • Acymailing Modify Subscription
  • Update Newsletter Profile
  • Preferences saved
  • Italian Wine Scholar - Unit 1 - Study Manual
  • IWS test page
  • Membership for Wine Educators
  • Loire Valley Pronuncitation Module
  • Self-Enrollment in FWS v5.2
  • FWS V6 Upgrade
  • chronoform users-edit
  • Private trips
  • Cru Artisan College 2017
  • French Wine Scholar™ online | Independent Study Format
  • French Wine Scholar™ online | 14-week Instructor-Led Format
  • Private trips
  • French Wine Scholar™ online | 14-week Instructor-Led Format UPGRADE
  • French Wine Scholar™ online | 14-week Instructor-Led Format UPGRADE (from previous versions)
  • wine study and tasting groups faq
  • LOCAL STUDY AND TASTING GROUPS USER AGREEMENT
  • Italian Wine Scholar™ Unit 1 online | 14-week Instructor-Led Format
  • Italian Wine Scholar™
  • Italian Wine Scholar™ Unit 2 online | 15-week Instructor-Led Format
  • Rhône Wine Tour (June 2018)
  • Champagne Master-Level - Excerpt 1
  • Champagne Master-Level - Excerpts 2
  • Louis Roederer Scholarship for the Champagne Master-Level Program
  • Laurent Perrier Scholarship for Guild of Sommeliers Members
  • Champagne ML Preview
  • Reservation form for Bourgogne intensive
  • Tuscany (May 2019)
  • Thanks for your submission
  • Search FAQs
  • Wine Tasting
  • Membership Demo
  • Certified Sherry Wine Specialist VIP pre-launch
  • Buy Tasting Lab Credits
  • Replacement Pins
  • Winetasting - Home2
  • Reservation form for Bourgogne intensive Fall 2022
  • School Management
  • Mass Subscribe
  • Register Menu

    Blog

    Displaying items by tag: wine tasting

    Polyphenols, in particular anthocyanins and tannins, are the main contributors of wine color and mouthfeel, and are strongly related to the wine quality evaluation. In this webinar an introduction on their origin in grape, evolution during ripening and extraction in the winemaking process will be explained. Moreover, the implication of the technological approach to vinification will be discussed, such as maceration style or the use of oak container. Tannins' implication on mouthfeel is crucial in term of intensity and quality of astringency, and the varietal characteristics are a fundamental knowledge for the winemaker’s choice. On this regard, we will propose an insight of our research on the sensory features of the variety Nebbiolo, the base of several Italian PDO such as Barolo, Barbaresco, and Sforzato di Valtellina.

    PRESENTERS: VINCENZO GERBI AND MARIA ALESSANDRA PAISSONI 

    Vincenzo Gerbi is full Professor of Oenology at the University of Turin. Most of his research topics have mainly focused on oenology. He is the author of 444 publications, including 217 articles in journals (121 on ISI journals). He is on charge of the experimental cellar of the University of Turin. He carries out an intense activity of dissemination of scientific results to technicians in the wine sector, producer associations and tasters.He is the holder of the Oenology course of the degree course in Viticulture and Oenology, Enography of the inter-university master's degree course in Viticultural and Oenological Sciences. From 2012 to 2015 he was president of SISTAl (Italian Society of Food Science and Technology). From November 2013 to February 2017 he was president of AISSA (Italian Association of Agricultural Scientific Societies). In 2019 he was awarded the Angelo Betti prize, Meritorious in agriculture - Grand CANGRANDE medal.

     Maria Alessandra Paissoni achieved a co-jointed PhD between University of Turin and University of Bordeaux on the sensory characterization of grape phenolic compounds and their involvement in wine in-mouth properties. Author of 55 scientific and technical contributions in the Oenology field (20 of them on ISI journal), she continues her research activity at the Oenology unit in University of Turin, where her main topic is the implication of winemaking techniques on the sensory properties of wine. With Professor Gerbi, they co-hold the course of Enography at the inter-university Master degree of Viticultural and Oenological Science that focuses on varieties characterization and on the their valorisation.

    Published in Vinification

    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.

    About The Science Of Wine Tasting Series

    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

    About Gabriel Lepousez PhD

    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.

     
     
    Published in Wine Tasting

    This wine has high acidity, medium alcohol with medium body, and aromas of lemon, lime, and wet stones. Sound familiar? Wine tasting notes can appear strikingly similar on paper, especially when tasting a suite of comparable wines. As a taster, how can you differentiate them? Do we learn anything about their terroirs or production methods from this type of tasting note?

    WSG’s Tasting Lab allows you to take your tasting skills to the next level and qualify (and not just quantify) a wine's aromatic expression and structural components. You’ll also dive deeper into the wine's texture and mouthfeel which is often overlooked.

    Join Caroline Hermann, MW, to explore this new interactive way of tasting that builds on your existing skills and knowledge. Caroline is one of the Masters of Wine with whom WSG collaborated to create the Advanced Analytical Tasting Grid. Caroline will walk us through this simple method during this live webinar. With a few simple clicks on your computer screen or tablet, the Advanced Analytical Tasting tool leads to a deeper understanding of wine quality.

    If you'd like to taste along and try the tool in real-time with Caroline, the following two Chablis wines can be pre-purchased in advance. WINES ARE NOT REQUIRED TO JOIN BUT ARE RECOMMENDED!

    Wine 1: Chablis Domaine Laroche Saint Pierre 2019

    Wine 2: Chablis Patrick Puize Terroir de Courgis 2020

    OPTIONS FOR PURCHASING THE WINES

    1. Participants in the USA can order these two wines bundled together from Zachys at a discounted WSG price of $45.00 before shipping. Please follow this link to order your wines. The discount will appear once only you've added the wines to your cart.

    2. Participants elsewhere in the world are invited to seek out these wines on Wine Searcher by using the links below and then updating the search with the country in which you are located:

    Wine 1: Chablis Domaine Laroche Saint Martin 2019

    Wine 2: Chablis Patrick Puize Terroir de Courgis 2020

    Make sure you plan and order in advance as quantities are limited and delivery may take time.

    3. If you can't find these exact wines: you can purchase an entry-level village Chablis (wine 1) and contrast this with a terroir-driven Chablis (from specific lieu dit or premier cru ideally) from a top wine maker (wine 2).

    Lastly, if you do not have the opportunity to source the wines, you can still join in on the webinar and follow along to learn about this exciting new tasting method! 

    Presenter: Caroline Hermann MW

    Caroline Hermann MW brings a unique perspective to the wine sector with a background in alcohol beverage law, environmental law, sustainability, and international trade. She teaches Wine Scholar Guild and WSET wine and sake courses in Washington DC, with a focus on tasting analysis. She was part of the team to devise the Advanced Analytical Tasting grid.

     

    Published in Wine Tasting

    Join WSG founder Julien Camus for a live, interactive tutored tasting of two terroir-driven wines from Alsace. You will also have the chance to discover WSG's  brand new Tasting Lab™ and initiate yourself to GeoSensorial Tasting using our tactile tasting grid. This grid focusses on a wine’s mouthfeel, texture and shape and how these elements might relate to the wines’ terroir signature.

    The following two wines will be tasted during the webinar:
     
    -Domaine Marcel Deiss Grasberg 2016
    -Domaine Marcel Deiss Engelgarten 2018
     
    If you would like to order the wines before the webinar to taste along with Julien, please see below: 

    -Members in the US can order these two wines from Zachys at a special discounted price.

    Please follow the link to order your wines:
     
    https://www.zachys.com/tasting-kit-for-wine-scholar-guild.html 


    -Members in Europe* may order their wines directly from Domaine Marcel Deiss here:
     
    https://www.marceldeiss.com/fr/coffrets/95-colis-en-caisse-bois.html
     
    * Available in: France, Germany, Austria, Belgium, Denmark, Ireland, Italy, Luxembourg, Netherlands and Sweden. 
     
    All other members, we invite you to search for these wines on Wine Searcher by using the links below and then updating the search with the country in which you are located:


    https://www.wine-searcher.com/find/dom+marcel+deiss+grasberg+la+colline+ou+pousse+l+herbe+alsace+france/2016


    https://www.wine-searcher.com/find/dom+marcel+deiss+engelgarten+alsace+france/2018
     

    If you'd like to receive them before the webinar, we ask that you please plan ahead! Quantities are limited and delivery may take some time, so we do encourage you to order these two wines asap!

    Of course, if you do not have the opportunity to source the wines, you can still join in on the webinar and follow along to learn about this exciting new tasting method. 

    Presenter: Julien Camus

    Julien worked as Trade Attaché for wines and spirits at the French Embassy in Washington DC from 2004 to 2006. In this role, he recognized the need for French wine education as a means to spur consumer demand and interest in his country’s wines.

    To that end, in 2005 he founded the Wine Scholar Guild, an organization dedicated to the promotion of French wine and culture through education.

    After leaving the embassy, he has devoted his energies to developing the Wine Scholar Guild and its network of program providers around the globe. Julien holds a Masters Degree in Business Administration with a major in International Marketing from the Strasbourg Management School.

    In 2019, Julien was one of the "Future 50" award winners, an award created by WSET and IWSC to acknowledge professionals under 40 who have made a significant contribution to the industry. Since 2021, Julien has been teaching tasting as part of the University of Strasbourg’s degree in GeoSensorial Tasting.

    Accessing the panel with the webinar recording:

    You will have access to the "WSG Tasting Lab - April 13" panel until 30 April if you wish to taste the wines again or experiment with the grid on your own time.

    To access the panel, go to: https://www.winescholarguild.org/tastinglab/panel

    Log in, then click the Join, Start or Resume button next to the "WSG Tasting Lab - April 13" panel.

    You're welcome to go back in and taste the wines with the grid and submit your answers to see where you stand in relation to the other tasters. However, if you do not have the wines, we ask that you do not click "submit" at the end or this will change the overall results for the entire panel. Instead, click the "skip" button.

     

    Published in Wine Tasting

    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!

    Presenter: Olivier Humbrecht, MW

    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.

     

     

    Published in Wine Tasting

    Did you enjoy reading our Great Debate blog on The Language of Wine, Tasting Notes & Scores with Andrew Jefford and Dr. William Kelley? 

    If so, now it is your chance to HAVE YOUR SAY with our two debaters.

    The challenge of how we might best describe wine aromas and flavours continues to fascinate wine students and enthusiasts alike: this is your chance to question both a wine-writing veteran and one of the most talented of the new generation of wine critics about their work in this field  The scoring of wines is now universally practised and the use of scores as a sale aid is ubiquitous.  Is this a good thing -- or does it impoverish wine culture?  Can we trust scores?  Is there score inflation at work, and if so how can we re-set scores to optimise their usefulness?  More broadly, can we trust wine journalists and wine critics to work ethically?

    We are following up their written debate with a live one airing on Wednesday, February 23, and encourage you to share your opinion or ask them your question directly. No matter where you stand on the issue of tasting notes and wine criticism, this is the chance for you to make your voice heard!

    Take a look at the debate again and share your questions and thoughts. In order to make the most of the live debate, you can leave a comment below or DM on the Great Debate post on Instagram or Facebook with your question or comment at before the live debate.

    There also will be plenty of chances to post your opinions or questions on the day of the live debate via the chat box.

    Get involved and Have your Say -- Andrew and William are looking forward to hearing from you!

    PRESENTERS: 

    William Kelly studied history at St John's College, Oxford for nine years, between 2008 and 2017.  After completing his doctorate (D.Phil) at Oxford, he joined Decanter magazine as its North American correspondent, and since 2017 he has worked for The Wine Advocate, initially reviewing Burgundy -- where he also makes wine, and where he has one of his two homes (the other is in Texas).  He has now added Champagne, Madeira, English sparkling wine and, most recently, Bordeaux to his list of duties.

    Andrew Jefford 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 Decantermagazine and World of Fine Wine magazine, and is co-chair of Decanter World Wine Awards.  His books include The New France, Whisky Island and Andrew Jefford’s Wine Course.

    READ "THE GREAT DEBATE" FULL ARTICLE HERE.

    Published in Wine Tasting
    Wednesday, 05 January 2022 13:52

    Introducing the WSG Tasting Lab™ with Julien Camus

    Join WSG founder and president Julien Camus as he unveils the mask on the Guild’s latest initiative, the WSG Tasting Lab™.

    The WSG Tasting Lab™ is an interactive online tasting platform. It was initially designed as a tasting data collection and analysis tool as part of the Guild’s Architecture of Taste Research Project, which is aimed at developing a new and enhanced wine tasting method.

    The Architecture of Taste Research Project aspires to find a way to empower the individual to taste and describe wine with an enriched and universal lexicon that not only dives deeper into assessing the qualities of a wine’s building blocks but also into the nature of a wine’s personality and, where relevant, its corresponding terroir signature.

    In this webinar, Julien will introduce WSG members to the interactive tasting application that has been developed as well as one of the tasting grids developed by WSG and focusing on a wine’s energy, shape, texture and induced salivation.

    Presenter: Julien Camus

    Julien worked as Trade Attaché for wines and spirits at the French Embassy in Washington DC from 2004 to 2006. In this role, he recognized the need for French wine education as a means to spur consumer demand and interest in his country’s wines.

    To that end, in 2005 he founded the Wine Scholar Guild, an organization dedicated to the promotion of French wine and culture through education. 

    After leaving the embassy, he has devoted his energies to developing the Wine Scholar Guild and its network of program providers around the globe. Julien holds a Masters Degree in Business Administration with a major in International Marketing from the Strasbourg Management School.

    In 2019, Julien was one of the "Future 50" award winners, an award created by WSET and IWSC to acknowledge professionals under 40 who have made a significant contribution to the industry. Since 2021, Julien has been teaching tasting as part of the University of Strasbourg’s degree in GeoSensorial Tasting.

     

    Published in Wine Tasting

    This article is the first of an upcoming series by French neuroscientist Gabriel Lepousez. Gabriel is part of the Scientific Committee formed by WSG in the context of its "Architecture of Taste Research Project". He has also presented a fascinating segment on "The Neuroscience of Wine Tasting" as part of The Science of Wine Tasting Webinar Series which will resume with new episodes in the Spring of 2022.

    The wine tasting paradox

    There is a real paradox in the experience of tasting a product like wine. Tasting is such a familiar, instinctive, and seemingly obvious act; something that we take for granted. At the same time, wine is a one of the most complex sensory objects that we put into our mouths.

    Indeed, wine is one of the rare sensory objects of our daily life which solicits all at the same time:

    Published in Blog
    Page 1 of 5

    Sign up to receive our latest updates