Displaying items by tag: wine tasting

Premature oxidation of White Burgundy was first noted in the early 2000’s on 1995 and 1996 White Burgundies and no single cause has been isolated yet. Join Richard Bampfield MW to explore this phenomenon and investigate what might be behind it.

Presenter: Richard Bampfield MW

Richard Bampfield graduated in French from Cambridge in 1981 and immediately decided the wine trade was where he could put the language to best use.  He managed retail wine shops in the North West of England for JW Lees Brewers for 7 years, then spent a year getting his hands dirty in vineyards around the world, also working in wine cellars in California and Australia.
 
Having passed the Master of Wine Exam in 1990, he joined the Australian producer, Brown Brothers, and managed their European operations until 1999.  He left them to set up his own company, specialising in public relations and offering wine talks, tours and courses.  Principal clients include Yvon Mau (Bordeaux), Albert Bichot (Burgundy), Dom Perignon Champagne, Lidl, Leith’s School of Food and Wine, Santa Rita (Chile), Château Sociando-Mallet, Enotria and the English Wine Group.

Richard is a past Chairman of the Association of Wine Educators and was the European Champagne Ambassador in 2009.

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

Summary:

Ever wonder how those hints of green bean, bell pepper, jalapeño and celery stick got into the wine?
It’s a fascinating story of insatiable, greedy-gut pirating, Mother Nature’s grand design for consummate fertility and the vigneron’s attempt to farm for flavor. Guess who wins?

Presenter: 

Lisa M. Airey, FWS, CWE has thirteen years of experience selling wine at the wholesale level and in training both the sales force and wait staff. She sat on the Board of Directors for the Society of Wine Educators from 1998-2004 and co-chaired the committee which launched their Certified Specialist of Wine program and authored and edited the first CSW Study Guide. She served as Education Director of the SWE before assuming the same role for WSG. She oversees all WSG educational programming.

Lisa was knighted by the French government (Order Mérite Agricole) for her contribution to French agriculture, namely the development of the French Wine Scholar Program. She is an Accredited International Bordeaux Tutor through the CIVB, a Certified Burgundy Instructor through the BIVB and a Certified Rhône Educator through Inter-Rhône. Lisa graduated from Georgetown University’s School of Language and Linguistics, Magna Cum Laude.

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

Summary: 

This session explores strategies and techniques for tasting and is intended to address nuances many may know but often overlook or consider unimportant. The aim is to provide a theoretical template to organize, or participate in, a professional wine tasting.

The topics covered are: “Sell or educate – what’s your objective?”; “Control the setting – layouts, mats, lighting, etc.”; “How sequencing dictates the verdict”; “Temperature can leave you hot or cold”; “How glassware and fill work for or against you”; “To decant, or not to decant, that is the question“; Watch those fortified – they play tricks”; and “Designing blind tastings that teach.”

This session offers insider knowledge to up your game from someone who has tasted, presented and assessed wine as a buyer, educator, marketer, and competition judge.

Presenter: Roger Bohmrich MW

In 1993, Roger became one of the first Americans to pass the Master of Wine (“MW”) examination administered by the Institute of Masters of Wine in London. For ten years he dedicated himself to the MW cause, first as Education Coordinator of the North American educational program, then as Chairman of the No. American Advisory Board, leading the formation of the non-profit Institute of Masters of Wine (No. America), where he served three terms as its first President.

Roger has worked for two national importers, last as Senior Vice President-Marketing for Frederick Wildman & Sons, New York, where he directed a team in brand management, advertising, and public relations. He acted as buyer and liaison with wineries in a dozen countries, and also developed training and education for the firm’s staff and wholesale clients.

More recently, he set up the U.S. affiliate of Millesima, S.A., Europe’s leader in direct sales of fine wines to consumers via mail order and the internet. At present, he is an independent educator, speaker and consultant. Visit Roger's website: http://www.vintrinsic.com/

His articles and writing have appeared in Wine Business Monthly, Santé Magazine for restaurant professionals, and The Business of Wine – An Encyclopedia. Roger also provides the “Wine Q&A” replies to questions posted on LocalWineEvents.com.

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

Summary: 

Taste, or “flavor” in common usage, is a phenomenon of enormous complexity.

This seminar presents a simplified understanding of the chemistry of wine flavor. The components of wine aromas and tastes are highly diverse and are derived from three principal origins: the fruit, fermentation and maturation (in wood or another material). Taint and “off flavors” constitute a separate yet related element. Associations and euphemisms of wine-tasting terminology such as “minerality” and “spice” are examined.

The emphasis is on scientific explanations of flavor, recognizing that sensory evaluation reflects an inherent tension between subjective and objective factors. 

Presenter: Roger Bohmrich MW

In 1993, Roger became one of the first Americans to pass the Master of Wine (“MW”) examination administered by the Institute of Masters of Wine in London. For ten years he dedicated himself to the MW cause, first as Education Coordinator of the North American educational program, then as Chairman of the No. American Advisory Board, leading the formation of the non-profit Institute of Masters of Wine (No. America), where he served three terms as its first President.

Roger has worked for two national importers, last as Senior Vice President-Marketing for Frederick Wildman & Sons, New York, where he directed a team in brand management, advertising, and public relations. He acted as buyer and liaison with wineries in a dozen countries, and also developed training and education for the firm’s staff and wholesale clients.

More recently, he set up the U.S. affiliate of Millesima, S.A., Europe’s leader in direct sales of fine wines to consumers via mail order and the internet. At present, he is an independent educator, speaker and consultant. Visit Roger's website: http://www.vintrinsic.com/

His articles and writing have appeared in Wine Business Monthly, Santé Magazine for restaurant professionals, and The Business of Wine – An Encyclopedia. Roger also provides the “Wine Q&A” replies to questions posted on LocalWineEvents.com.

Summary: 

Wine appreciation is subjective. We either like a specific wine or we don’t. But how we FEEL about a wine is not necessarily a reflection of its quality level.  In this webinar, we’ll remove the veil of subjectivity and explore the structural components inherent in all wines of quality.  Does price factor into the matter?

Find out in this eye-opening webinar.

Presenter: Lisa Airey

Lisa M. Airey, FWS, CWE has thirteen years of experience selling wine at the wholesale level and in training both sales force and wait staff. She sat on the Board of Directors for the Society of Wine Educators from 1998-2004 and co-chaired the committee which launched their Certified Specialist of Wine program and authored and edited the first CSW Study Guide. She served as Education Director of the SWE before assuming the same role for WSG. She oversees all WSG educational programming.

Lisa was knighted by the French government (Order Mérite Agricole) for her contribution to French agriculture, namely the development of the French Wine Scholar Program. She is an Accredited International Bordeaux Tutor through the CIVB, a Certified Burgundy Instructor through the BIVB and a Certified Rhône Educator through Inter-Rhône. Lisa graduated from Georgetown University’s School of Language and Linguistics, Magna Cum Laude.

Summary:

Learn about the physiology of taste, analytical/descriptive and deductive/blind tasting technique. Gain confidence in your descriptions and learn what types of wine you enjoy most. The session will make the topic approachable for beginners and give advanced tasters new ways to look at their techniques.

Presenter: David Glancy MS

This webinar will be led by Master Sommelier David Glancy, Founder and Chief Education Officer of San Francisco Wine School - www.sfwineschool.com . Glancy is one of 12 people in the world to pass both the Court of Master Sommeliers' Master exam (MS) and the Society of Wine Educators' Certified Wine Educator exam (CWE). He has trained roughly 400 students to pass the Certified Sommelier exam (CS) and has a popular series of YouTube wine service videos.

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