This webinar will explore wine throughout the ages: what it meant to people, what viticulture and winemaking techniques they used, and what it tasted like. Students will learn about the development of wine styles throughout history and discover contemporary wines which employ ancient techniques. By understanding the historical context of various historic winemaking methods, students can imagine what people throughout history might have tasted and how they might have enjoyed their wines!
Tanya Morning Star is a full-time wine educator and writer with nearly 3 decades of industry experience. Her school, Cellar Muse is the approved program provider for Wine Scholar Certifications (French, Italian, and Spanish) in the Seattle area. She is also a Certified Wine Educator, an approved WSET instructor for L1-L4 curriculums, an official Ambassador of Bourgogne Wines, the Official Educational Ambassador of Orvieto Wines, and a Vinitaly Academy Italian Wine Ambassador!
Tanya is deeply interested in the why and how of wine. Through her studies at the Sorbonne and New York University, coupled with her love of travel, Tanya became interested in history and cultural identity, which guides her work, and research, she has been teaching Wine History at the college level for 10 years, and developed an online course on Wine History.
This seminar explores the history, evolution and application of ‘minerality’ in wine tasting notes. In the rich lexicon of wine terms that have developed in the modern era, few have proved more important, and more divisive, than this one.
Justin conducted a content analysis of more than 20,000 tasting notes published in the UK’s Decanter magazine from 1976-2019, to chart for the first time the possible origins of the term, how and when it is used, and also which wine characteristics are most associated with ‘minerality.’
The presentation is derived from the findings in Justin’s Master of Wine dissertation, which was awarded the Quinta Do Noval Award for the best MW research paper of 2021.
Justin is an educator, consultant and wine judge based in Edinburgh.
After studying for a music degree at Leeds University, followed by a brief stint as a classical musician, Justin joined the wine trade with Majestic in 2008. He worked across some of London’s busiest stores whilst studying for his WSET Level 3 certificate, for which he was awarded a distinction and the Cálem Port Award scholarship. Since 2010 Justin has been based in Scotland, studying the WSET diploma during his time at Majestic, and winning the Derouet Jameson Award Scholarship which set him on the road for MW studies.
Justin became an MW in 2021, scooping the coveted Madame Bollinger Award for the best tasting paper, and the Quinta do Noval Award for best research paper.
Alsace vineyards are one of the most renowned vineyard in the world, but difficult to define because of its geological complexity and numerous grape varieties. Through the grape variety, we will look at taste profiles that come from different soil types.
Romain Iltis is a French sommelier from Alsace who has won multiple awards including Best Sommelier of France 2012, Master of Port 2008 and "Meilleur Ouvrier de France", a prestigious award which translates to Best Craftsman in France for Sommellerie in 2015. He is currently the wine director for the Lalique Group, which has 4 restaurants, including the Villa René Lalique, a 2-star Michelin restaurant.
Polyphenols, in particular anthocyanins and tannins, are the main contributors to wine color and mouthfeel, and are strongly related to the wine quality evaluation.
In this WSG Live, an introduction to tannin's origin in grapes, 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 containers. Tannins' implication on mouthfeel is crucial in terms of intensity and quality of astringency, and the varietal characteristics are fundamental knowledge for the winemaker’s choice.
In this regard, Vincenzo and Maria will propose an insight into their research on the sensory features of the variety Nebbiolo, the base of several Italian PDOs such as Barolo, Barbaresco, and Sforzato di Valtellina.
Vincenzo Gerbi is a 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 in ISI journals). He is in 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 the University of Turin and the 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 in ISI journal), she continues her research activity at the Oenology unit at the 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 their valorisation.
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 a 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, oenology 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.
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 holds 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.
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 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
Participants 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:
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!
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.
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 focuses on a wine’s mouthfeel, texture and shape and how these elements might relate to the wine’s terroir signature.
The following two wines will be tasted during the WSG Live session:
-Domaine Marcel Deiss Grasberg 2016
-Domaine Marcel Deiss Engelgarten 2018
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 devoted his energies to developing the Wine Scholar Guild and its network of program providers around the globe. Julien holds a Masters's 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.