Congratulations to Andrew Lincoln, SWS, for passing the Spanish Wine Scholar exam with highest honors!
About Andrew:
I currently work in the industry and was born into a Napa Valley grapegrowing family. After graduating from UC Davis in evolutionary anthropology with a minor in art history, I took a job at a “wine-centric” restaurant while I was thinking about graduate school. This exposure led me to a tasting room job for Artesa Vineyards and Winery. I quickly became beguiled by anything and everything related to wine! My passion was rewarded with being granted the position of “Wine Education Lead” for the winery’s hospitality team. In this role, I give presentations on new wines and wine regions, conduct comparative tastings, educate staff and act as the main “go to” person for wine-related questions. With an accumulation of more credentials, I aspire to teach and become more involved in the culinary side of the wine industry, with a special emphasis on plant-based food and wine experiences.
I hold a Level 2 WSET certification. Taking the SWS course was one of the best career choices I’ve made. It deepened my passion and understanding for both wine and the wines of Spain by providing a comprehensive, yet approachable framework of material while maintaining academic depth and rigor. There’s something utterly magical about looking at a glass of wine and understanding what went into it; the historical, social, geological and economic factors that coalesced into the creation residing in your glass. I have SWS to thank for enhancing this appreciation.
I am currently enrolled in FWS. Upon completion, I plan to take IWS before transitioning to WSET for Level 3 and eventually Diploma. There’s a unique depth of information in SWS and WSG courses that is both rewarding and useful as a student of wine. It increases your breadth of understanding and allows you to draw cross-regional comparisons when discussing wine production, its history and geographical factors influencing it.
I use the knowledge I’ve gleaned from SWS everyday when I’m working the tasting room floor. Whether its discussing a guest’s trip to Spain, or talking about regional expressions of Tempranillo with the hospitality team, my SWS experience has made me better at my job. I also realize that I am at the beginning of this learning journey and that I derive great joy from being a “student of wine”. My goal is to continue my education and share that knowledge with others in a manner that is approachable, fun and useful, as well as expanding my knowledge into the utilization of wine for ethically and sustainably-sourced food experiences.
