by Adam Chase | Mar 7, 2024
The WSET Level 3 Certificate in wine is one of the most enduring and popular courses in wine education. Level 3 has been part of the Wine & Spirit Education Trust (WSET) curriculum for over 50 years and is respected and by every profession in the wine industry: sommeliers, retailers, importers, distributors, producers, and wine writers. It is the perfect course for a wine professional or someone looking to join the industry. It is also ideal for consumers who want a deeper dive into what is driving today’s wine styles.
The beauty of the WSET Level 3 program is that it has continued to evolve as consumer tastes, climates, technology, and trends have changed. The course provides a deep and broad foundation on what drives production decisions – natural factors and human choices – that ultimately result in specific styles. In doing so it delves into every major wine region and in the last 20 years that means greater attention to wines produced outside of Europe.
WSET Level 3 also focuses on tasting a huge range of wines –from global locations, price points and volume levels. The aim is to help identify the objective elements that define quality, while also understanding through a tasting experience how natural and human factors manifest themselves in the glass.
For individuals studying to be a sommelier, WSET Level 3 provides the theory needed to be confident about wine facts and make the most out of food and wine pairings. For anyone else in the industry that same confidence allows them to make better decisions and have substantive conversations with colleagues, producers, or consumers.
WSET Level 3 also attracts consumers who have a love of wine, food and culture because it goes beyond surface facts and really focuses in on how and why wines differ from each other. The level of knowledge that one has after taking Level 3 is something that will last and develop for a lifetime.
For all these reasons and more WSET Level 3 is the perfect course for anyone with a desire to work in or just better enjoy wine. You can see the next WSET Level 3 offerings at Grape Experience by clicking on this link: https://www.grapeexperience.com/advanced-certificate-wine/
by Adam Chase | Nov 16, 2023
The holiday season is here and if you are wondering what to give the people in your life who are into wine or those people who are just lovers of food, wine and culture we have some ideas. A wine class is always a fun experience for someone who just wants to experience wine at a deeper level. But for many people that might be too big a leap so how about a bottle of wine from somewhere unexpected?
Wine Classes
There are so many classes available out there and if there was anything good coming out of the pandemic it was the emergence of a wide array of courses that can be taken remotely. At Grape Experience we offer WSET Level 1 Wine and Level 2 Wine (along with Sake Level 1) in a hybrid format. For these two beginner wine courses participants get free tasting kits and several live online class sessions. These live sessions are also recorded so if you miss the live class you can watch it on your own schedule.
Both Level 1 and Level 2 are fun beginner courses. They look at the major styles of wines and how they differ throughout the world. Partcipants come out with greater knowledge and confidence about choosing wines and how to pair them with food.
Purchasing a Gift Bottle
A gift of a bottle of wine is always appreciated but to make it not just something ordinary there are many things you can do:
- Find a region that may be unusual: The country of Georgia, Greece, Uruguay, Corsica, Israel, Tasmania are all possibilities.
- Find a know style of variety from an unexpected place: English Sparkling Wine, Alsation or German Pinot Noir, Nebbiolo from Virginia, Cabernet Franc from New York all come to mind
- Purchase a style that the recipient might not but for themselves such as sweet wines from Tokaji in Hungary, White Port or Sparkling Shiraz from Australia.
They key is to be creative here so that the person gets something that is memorable.
There are so many options for anyone who is interested in food, wine, pop culture or just understanding trends in each of these areas. Have fun with your gift choices!
by Adam Chase | Aug 28, 2023
The question that I am most frequently asked is, “how do I become a sommelier?” or “how do I become a wine expert and get a wine job?” Although there is no silver bullet answer that I can give, there are three elements that anyone can work towards that will make entering the wine industry more successful and enjoyable: confidence, knowledge, and tasting for quality.
Confidence is something anyone can achieve by building a knowledge base and developing a key set of skills. The more you study wine the more you realize there is more to learn. However, by building a foundation of information on wine production, you gain confidence. That confidence helps you express yourself and react to others’ ideas with conviction. It also provides a solid base on which to continue to learn – be it in a classroom, during winery visits and on the job. Confidence will help you appear stronger to potential employers by being able to understand, answer and build off their questions.
So how do you get that confidence or the knowledge base from which confidence comes? There are two skills that are critical: explanation and discussion of winemaking concepts and learning how to taste wine for quality.
Many people want to be in the wine industry because they like the pleasure and taste of wine. They find theory interesting to a point but then lose interest. The truth is that most of wine work does not involve tasting but rather focuses on theory. If you work in wine retail or distribution it is unlikely that you will taste all of wines in your portfolio or inventory. Even sommeliers who, at lease initially, taste most of the wines on their list, may not have tried everything or the latest vintage that has been produced. The way to fill that gap is to understand the theory behind that wine.
Confidence comes from looking at any major wine label and, without having tasted the contents of the bottle, be able to convey what that wine should taste like and why. The best way to achieve this is to take a comprehensive wine survey course. There are several classes that may fit the bill, but we recommend the Wine and Spirits Education Trust (WSET) Level 2 course. This program has been taught around the world for over 50 years and is specifically designed to build expertise and confidence. You can find out more at: Wine Courses for Beginners
Tasting is the element that most people both look forward to and at the same time dread! First, let’s define tasting at the professional level. This type of tasting is not about “do I like this wine” or “do I want to purchase a bottle.” Rather, it is about is this a good wine for the purpose for which it was made and is it representative of its region and style type. There are several wines that are made for mass market retailers or restaurants that are not meant to be complex or age worthy. It is just as important to distinguish quality here as it is when looking at premium wines.
Why do people dread tasting? The answer is lack of confidence. Most people doubt their ability to taste accurately thinking “what if I mistake a Grand Cru Burgundy for a Napa Cab?” The issue isn’t tasting blind but rather understanding the key components that make up a wine: appearance (color), Nose (aroma), Palate (acid, tannin, body, finish, etc.). All of this can be learned and the way to make it easier is to have a specific system and process to do so. WSET’s Systematic Approach to Tasting does just that. Other courses should do so as well, or they are not worth taking.
By building confidence through theory and tasting skills you will not only enjoy wine more and make yourself more suitable for a wine job, but you will also be better informed as to what part of the industry – if any – you would like to join.
by Adam Chase | Jun 29, 2023
The proliferation of streaming services available to everyone has certainly expanded the way we can learn about wine. Just searching for a wine type, wine region, winemaker or brand will bring up a number of options. We can add on top of that searches for advice in wine careers or the process of grape growing and winemaking. The number of channels is seemingly endless!
Given all options, I have a few favorite You Tube/content channels and suggestions for how to navigate all the content that is available.
WSET Bitesize – https://www.youtube.com/@WSETGLOBAL
This is a channel developed by the Wine & Spirit Education Trust to give people short spurts of information on a wide range of wine topics. Because it is from WSET you know that it is accurate and not just some random blogger’s idea of what is correct. The short format makes it easy to watch and remember and the production value is really good.
True Wine – https://www.youtube.com/@TrueWine
If I have a personal favorite YouTube wine channel this is it. Kyle Billings makes wine easy to understand especially at the most technical levels. His approach and style are clear, friendly and he demystifies wine. If you are beyond the beginner stage this is the channel for you. That said, even beginners will benefit and love True Wine and Kyle’s approach. From Champagne to Australia to passing WSET exams to picking out wedding wines, Kyle covers it all. This channel is like talking to a friend who really knows their stuff and will make you excited to learn more.
Wine Masters – https://www.youtube.com/@WineMasters/videos
This channel often goes on site to speak with winemakers or taste wines. There are several hosts, one of whom, Christy Canterbury MW is a personal friend. What I like about Wine Masters is that you never know what you are going to get, and it is always at least interesting.
Jancis Robinson – https://www.youtube.com/@jancis.robinson
Jancis is the Dean of wine experts in my mind and someone who I admire beyond words. She was the first female Master of Wine and writes on Wine for the Financial Times. Her web site jancisrobinson.com is a compendium of articles, reviews and a literal encyclopedia of everything in the wine world. Jancis is one of the most respected wine professionals in world and her selection of videos – many over 10-15 minutes in length – are invaluable.
Of course, just putting a wine subject into the search box at YouTube will bring up many more channels and content. Some of these will be great and others you can take with “a grain of salt.” I recommend using the search function if you have a specific subject or process that you are interested in. See what comes up and then check out the channels above and see if they also have something about that subject. The more you explore the more you will learn what content is accurate and what is exaggerated of incorrect.
The important thing is to have fun with all of this. Wine videos can become addictive. Keep exploring, tasting and never ever be intimidated. Wine should always be first and foremost about fun.
by Adam Chase | May 15, 2023
So, you’ve decided it’s time to learn more about wine, but where to start? 25 years ago, I was in your shoes and asked myself that very question. The answer – just dive in and take any wine course that looks interesting. Of course, as a provider of Wine & Spirit Education Trust courses, I am a big proponent of this tried and true highly respected program.
WSET offers two unique starting points. For the absolute beginner WSET Level 1 offers a one-day study of the basic wine terms, varietals, and food and wine pairing possibilities. It also provides a systematic basis for tasting any wine and then being able to describe it taste profile, quality, and the things you like or don’t like about it.
WSET Level 2 is also a beginner course but goes into much more depth. You do not need to take Level 1 to enroll in Level 2. Level 2 looks in depth at the same subjects as Level 1 but goes further into the basic techniques of wine growing, wine making and how the major grape varietals of the world differ based on where they are planted. Along the way you will learn the differences between Bordeaux and Burgundy, Chianti vs Rioja and the similarities between places like the Napa Valley and Australia’s Barossa Valley.
If a certification program like WSET seems too intense than check out the offerings at local wine and adult education centers. San Francisco Wine School offers several fun courses for beginners in the Bay Area, while Cambridge, Massachusetts’ Commonwealth Wine School does the same for New England.
Wine has become an integral part of culture and with the continued expansion of places making wine and styles available understanding this historic beverage can be confusing. The most important thing is do not be intimidated. At the end of the day wine should be fun and add enjoyment to life. Taking any wine course, asking questions, and thinking about what you are tasting will be that start of a great adventure that will only enhance your life.
by Adam Chase | Apr 12, 2023
A sommelier, according to the Merriam-Webster dictionary is, “a waiter in a restaurant who has charge of wines and their service.” That definition is pretty basic and in today’s wine world we can add quite a bit to it. A sommelier needs to be knowledgeable and trained in the art of food and wine pairing. They also need to be a guide to the customer who increasingly wants to know “why” a wine is the way it is and the story behind where it comes from. If you are interested in becoming a sommelier there are several steps you can take, including WSET courses in your training.
Some Sommeliers go through the Court of Master Sommeliers to become formally certified. There are also several regional organizations around the world including the North American Sommelier Association. Many of these groups offer levels of courses to help you develop sommelier skills. We have found that starting with a WSET Level 2 or 3 certification helps make ultimate certification success and job confidence much stronger.
WSET certificate holders are not sommeliers. Still, the style of learning with an emphasis on the theory behind wines that WSET courses emphasize can help prepare people to enter the Certified Sommelier program and achieve quicker levels of success. WSET students learn what makes a wine unique – the natural and human factors at work in the vineyard and winery – and then taste those wines to see that theory in a real glass of wine. WSET students learn a systematic way to taste wine that delineates the components that determine both quality and how that wine can be best paired with food. The result is a stronger foundation for the sommelier certification exams.
Some sommeliers never become certified as such but still have successful careers using the sommelier title. Sommelier is not in and of itself a controlled term, so no specific education is required. That stated, we recommend that people take some level of wine course before going into the industry. These course build confidence through knowledge development and begin to train palates so that better food-wine pairings can be made. In short, they empower future sommeliers for success.
So, what steps to take? First, we recommend getting a job or even an unpaid internship working with a restaurant sommelier. Learn from them. You may start as wait staff in a restaurant and offer help to the sommelier. Ask the sommelier there to let you attend tastings or do inventory. At first this may be on your own unpaid time but if you prove valuable your basic waiter job description may expand.
Second, take a wine course to build your confidence. Some of these courses will be easy and just confirm what you already know – or think you know. That confirmation is important because some things you think you know you might be off the mark. Correct these imperfections early. Course such as WSET Level 2 are a good place to start.
Continue to take higher level courses. Wine success relies on continuing to build knowledge WSET Level 3 or courses by the Court of Master Sommeliers will help you do just that.
Finally, if this is a career you really want to pursue, become a certified sommelier through the Court. These courses are offered in cities around the world and having a certification on your resume will definitely stand out to employers.
Whichever direction you take make sure that you are having fun and keeping everything in perspective. Consumers drink wine for enjoyment. As a sommelier it will be your job to make sure they achieve that goal.
by Adam Chase | Apr 3, 2023
The combination of advances in digital technology and the COVID pandemic have increased the demand for online classes of every type – including wine. Grape Experience has responded by creating several ways to learn about wine Online. These options range from completely online courses to hybrid in-person and online sessions. The demand has been incredible and if you are interested in Online wine education you might want to check out our offerings.
WSET Level 1 and Level 2 Online Live Wine Courses
In combination with our partner school, Commonwealth Wine School, we have created an online curriculum that includes weekly live Zoom sessions with actual wine – we provide a tasting kit that the student orders and has sent to wherever they like – and a self-paced study program. During the live sessions everyone has the same wine samples and tastes together – as if we were all in the same room! Of course, if students miss one of the live Zoom sessions they can always watch a recorded version. We hope to add a Live Zoom Level 3 in Wine this autumn.
WSET Level 3 and Level 4 Diploma Online Lectures
For WSET Level 3 in Wine and the Level 4 Diploma in Wine courses we have created an online site that includes study support and access to recorded lectures. These recordings are not a grainy/out-of-focus tape of a class, but a personalized discussion geared specially for the Online format. Students can view the slides with detailed commentary for each course session in their own time to either supplement an in-person course or a self-study Online program. WSET Level 3 and Diploma exams are heavily theory focused and these Online platforms are designed to really underscore key concepts to empower students and maximize their success. Recommended tasting samples are included which students purchase on their own.
WSET Online Classroom
For all our WSET courses a self-study version through the WSET Online Classroom is also available. In this format students work with an Online tutor over a number of weeks. Through WSET’s proprietary digital format the participant meets other students and is given tasting and theory assignments which they can choose to submit to the tutor for feedback. WSET’s Online platform may be perfect for the student who is self-directed and wants to purchase more than just a book or exam.
The technology for online learning continues to expand each year. Virtual reality and artificial intelligence – such as ChatGPT – will take us to the next level in Online learning. To see what is available now check out Wine Courses for Beginners
by Adam Chase | Mar 13, 2023
Many people who take WSET courses go on to great wine career opportunites. Others use their WSET education to forge lifelong relationships that open the door to exciting wine and food travel, as well as unique cultural experiences. Two people who studied WSET Level 3 Wine and Level 4 Diploma with Grape Experience have gone on to become exceptional producers of one of the most difficult plants/grapes to work with: Pinot Noir Michael Green who now owns Elswick Vineyards focuses on grape growing, while Dave Szkutak produces and sells Pinot Noir at Samsara Wines.
Michael Green’s love of wine and winemaking has been with him since he was born – it is in his blood. His great great grandfather immigrated to the Napa Valley in the 1860s from Germany. Michael’s maternal grandparents invested in property in Anderson Valley to grow grapes which they eventually sold to his his paternal grandparents, Donald and Maureen Green. They passed it down to Michael. The name Elswick comes from the street in Liverpool England on which Donald Green grew up.
Michael’s commitment to his craft is exceptional. He focuses on Anderson Valley Pinot Noir from 3 unique vineyard blocks. The fruit is sold onto winemakers for premium Pinot Noir that has rich dark fruit character with great vibrancy from acidity that Anderson Valley vineyard sites uniquely impart.
Dave Szkutak, along with his wife Joan, now run Samsara Wine, a producer of premium Sta. Rita Hills wines in Santa Barbara County. For those of you unaware of Sta. Rita Hills (take a WSET course and learn), it is perhaps the site of the most premium Pinot Noir vineyards in California and profiled in the film, Sideways.
Samsara makes individual Pinot Noir wines from specific historic Sta. Rita Hills vineyards. Each wine differs based on unique terroir, but all have the lush dark fruit that the region is known for along with fine, ripe tannins and crisp acidity. The wines are exceptional with layers of flavor and a long evolving finish. You can see and purchase current releases at https://www.samsarawine.com
Dave said of his WSET Diploma studies, “Having gone through this program, I now have a much greater appreciation for what goes into making the style of wine that we produce.”
WSET education empowers individuals and gives them the confidence to build a life around wine, spirits or sake that is meaningful and profound. Michael and Dave are just two of the thousands of individuals who have made WSET an integral part of their career path.
by Tim Powers | Feb 24, 2023
Wine, beer, cider, spirits, sake, almost every type of fermented beverage can be aged or stored in oak barrels in order to enhance its flavor, complexity, and texture. This technique has been in practice for hundreds if not thousands of years, with different cultures using the semi-porous nature of wood in a myriad of ways, albeit for similar purposes. But what is happening during this aging process, and why has oak, above other types of wood, been the focus?
Although most types of wood are watertight (as demonstrated by its use as a boat building material for millennia), oak timber in particular has a very tight grain, meaning that its density is higher in relation to other lumber. This means that it can be used to store liquids, such as fermented beverages, that suffer from oxidation with less risk than the traditional clay amphorae used previously. That’s not to say that oak is completely impermeable; it still allows for minuscule amounts of oxygen to come into contact with the fluid stored inside. This process, also referred to as micro-oxidation, allows for the beverage to slightly oxidize over time, creating flavors of dried or cooked fruit, petrol, nuts, honey, forest floor, mushroom, or even leather, depending on the type of potent potable stored.
Additionally, when choosing to age wine in oak, the winemaker must choose between ‘new’ oak, which has not yet been used previously, or ‘neutral’ oak, meaning it has been used multiple times already. This is a critical decision, as new oak is able to impart many more flavors and aromas than oak that has been used previously. As a wine ages in a new oak barrel, it imparts certain flavor compounds, such as vanillin, to the wine, which provide the wine with aromas and flavors of vanilla, coconut, coffee, and baking spices, depending on the oak’s origin.
Neutral oak however has already imparted these flavor compounds to a previous batch of wine, and so, although still allowing for micro-oxidation, will not have such a profound effect on the stored liquid. This can be beneficial for things like aromatic white wine or cider, which naturally have a more delicate balance of flavor, and could be overwhelmed by the intense flavors of new oak.
Not all oak that has been previously used can be considered ‘neutral’, however. If an oak barrel has been used to age whiskey, port, or sherry, it can be in great demand for aging beer or spirits. The flavor imparted to the barrel by the initial fortified libation will affect whatever is stored inside next. There is an increasing trend within the United States of aging stouts in previously used whiskey barrels, and many whiskeys are aged in barrels previously used to store port or sherry. This complex life cycle of an oak barrel not only allows for fascinating flavors to be created, but also serves a financial purpose, as even a neutral oak wine barrel can cost well over $1,000.
Oak barrels used for spirits typically undergo an additional process before being filled, where the interior is either gradually heated (as done in Europe) or purposefully heated to flame (as seen in the United States), in order to blacken the inner wood. This process allows for undesired components of a distilled spirit (such as fusel alcohols) to be absorbed by the carbon in the charred wood, resulting in a smoother texture and cleaner flavor profile in the spirit.
The use of oak barrels for aging beer has been around for centuries before the invention of stainless steel vessels, and modern brewers are discovering new ways to put their own twist into the process. English “real ale”, or cask -conditioned ales, can still be found in many places across Britain. For this style of beer, fresh, uncarbonated beer is added to an oak barrel at the pub, and it finishes its fermentation in that cask, ready to be dispensed at the peak of freshness for patrons. The oak is neutral, so does not impart any flavors to the beer, but it ties current brewing with the traditions and history of the style. Belgian brewers also use oak casks to produce and age some of their beers, specifically sours, because over time the oak barrels become a natural habitat for the various microorganisms that are vital to the creation of these styles. Finally, creative American brewers are experimenting with oak for a variety of styles such as Bourbon Barrel Stouts and Vanilla Porters. This use of both new and used oak adds an exciting dimension to the American brewing scene.
Within the family of ‘oak’, there are a number of different specific styles, and each impart differing flavors and aromas depending on their place of origin and how they are treated prior to storing any liquids:
American Oak: Although technically a different species from the European species of oak listed below, American oak imparts similar characteristics as its European counterpart. The predominant difference is that American oak contains much higher levels of lactones, a chemical compound which is known to impart flavors of coconut and even dill.
French Oak: French oak is the original oak used in the aging and storage of wine in Europe. It is known to be subtler and more nuanced than American oak, and tends to impart more tannin. Often French wines are stored in massive oak barrels, such as barriques or foudres, which can traditionally hold up to 60 gallons and 1,200 gallons respectively.
Hungarian/Slavonian Oak: Oak produced in the cooler continental climates of eastern Europe tends to be significantly denser than American or French oak. This is due to the fact that trees grow more slowly in this region, resulting in a compact wood grain. This means that the stored fermented liquid extracts the chemical compounds from the oak at a lesser rate, and the effects of micro-oxidation are diminished.
Japanese Cedar: Although technically a different type of wood, Japanese Cedar or ‘Sugi’ has traditionally been used to age sake in a very similar way as European winemakers would use oak barrels. Sugi was first used in the storage and transportation of sake starting in the early 1600s, corresponding to the start of the Edo era of Japan. The barrel size is much smaller than those used in wine (on average around 19 gallons), so the wood imparts a significant amount of flavor in a short period of time. Because of this, sake aged in sugi (referred to as taru sake), is only aged in barrel for one to two weeks, and has intense, spicy flavors of ginger and cedar.
by Adam Chase | Dec 28, 2022
The holiday season is one of the biggest wines sales and drinking periods of the year. 2023 represents a great time to try new wines. Below is our thinking on what drink in the year ahead.
Georgian Wines
The growth of wines from the country of Georgia has been explosive. Grape Experience and Commonwealth Wine School educator Erika Frey has become an expert on the Wines of Georgia and Lisa Granik, MW has literally written the book on the subject. Try wines from the deep red and crisp Saperavi grape or the aromatic, tropical notes of the white wine Rkatsiteli. Both of these grapes are now getting attention by US growers, particularly in New York’s Finger Lakes.
Unique Wines from Australia’s Hunter Valley Semillon and Yarra Valley
Most people think Barossa Shiraz or easy drinking wines like Yellowtail when they think Australia. But there are some sensational styles that go well beyond these basics. In New South Wale’s Hunter Valley, northeast of Sydney, Semillon is king. This crisp dry white wine comes in several different price points and styles and my top producer is Tyrrell’s https://tyrrells.com.au. This winery is family run and dates to the 19th century. Their Semillon is dry, layered but still crisp and delicious. Tyrrell’s also creates some of the best New World Chardonnay I have ever had.
In the Yarra Valley in the State of Victoria, northeast of Melbourne a group of young first-generation winemakers are also doing great things. Look for Yarra Chardonnay, Riesling and Pinot Noir. One of my favorite producers is Mac Forbes Wines https://macforbes.com/. Mac makes all the standard varietals and is experimenting with varieties such as Nebbiolo and Aligote. The care he and his team take shows in every sip.
Rueda and Zweigelt
Spain and Austria offer two other wines that we recommend. Rueda, a white wine made from the grape Verdejo is an unexpected treat for first time triers. The bright fruit from the ripe Duero Valley growing conditions is balanced by perfect crisp acidity, which is maintained in the grapes during the dramatic nighttime temperature drops. Try the wines of Jorge Ordoñez https://www.jorgeordonezselections.com/wines.php?regionName=rueda. The company selects great smaller lot wines.
In Austria Zweigelt is prized as a red wine for its ability to pair with just about any food or to drink as a stand-alone beverage. It has vibrant red, black and blue berry, light tannins and grip acidity. The variety is both easy to drink but also layered with flavor so that it stops you cold in a good way! Erich Sattler wines makes a great Zweigelt http://www.erichsattler.at.
One of the best things about wine is how many varieties and producers are out there to try and the constant innovation in wines and winemaking. Make 2023 a year to taste something new!
by Adam Chase | Jul 14, 2022
Two and a half years ago COVID 19 changed our world. Wine Education was particularly rocked by the virus that, at first, prevented classes from meeting in person. Although that shock to our education system was difficult, it has actually resulted in significant improvements, particularly at Grape Experience. COVID encouraged us to find new technology to deliver wine education and new methods to provide tasting samples. Although we are now back to in person courses, Grape Experience has incorporated the learnings over the last 30 months to radically improve our overall WSET wine, spirit, and sake education.
Incorporating Zoom
Zoom is now a part of every Grape Experience WSET Level. Regardless of whether you are taking a course via the WSET self-directed Online Classroom or through a Grape Experience run program, you have access to Zoom-based real-time and recorded lectures. This allows us to connect in virtual-person and make sure key concepts are understood. It also allows Grape Experience to highlight key success factors to passing WSET exams. The result is an extra layer of wine education that gives students confidence they are mastering concepts and building knowledge.
A New Grape Experience Proprietary Online Platform
The technology that enables Zoom led us, in collaboration with our partners at Cambridge’s Commonwealth Wine School, to establish a proprietary study support online platform. All WSET Level 1, 2 and 3 and Diploma students now have access to a unique site where they can watch recorded theory lectures and gain access to quizzes and short answer exam sample questions. They can access the site whenever and wherever they choose. A missed wine class session in no longer a major issue since the student can view it at any time – or if they attended the class, re-visit the lecture to confirm their understanding of the material. The new platform also provides the student a single source for special offers and access to a wealth of study materials.
Wine Samples Delivered to Your Door
We have partnered with both Master of the World and Wine.com to provide a means for getting tasting samples for Online courses and enhancing the tastings of in person WSET classes. Select Online Zoom classes now come with free 187ML size tasting samples sent directly to their home or office. All students, regardless of class format, now have access to a discounted curated set of wines through Wine.com for each WSET Level 1-3. Students can purchase the entire set of wines for the Level or just individual wines.
The result of COVID 19 on Grape Experience Wine & Spirit School education has been innovation that better prepares and empowers wine professionals and enthusiasts. Our WSET classes are now more dynamic than ever, and we will continue to find new ways of making the wine education experience even better!
by Adam Chase | Jun 15, 2022
Chances are you’re familiar with the standard wine grape varieties: Cabernet Sauvignon, Chardonnay, Syrah, Pinot Grigio, and the rest. These staples have been used to create fantastic wines for hundreds and hundreds of years, many with their own legendary origin stories. However, what you may not be familiar with is the surge of new grape varieties that have been developed within the last 100 years, with new ones coming along every year.
Across the US research facilities have been working to create grape varieties that can be used to create high-quality wines and be tolerant of disease, pests, and difficult weather. By experimenting with traditional grape species from Europe, ex: vitis vinifera, and native North American species, ex: vitis labrusca, researchers at institutions such as Cornell University, the University of Minnesota, University of California at Davis, and the University of Florida are pushing the boundaries associated with traditional grape varieties, and the wines that can be made from them. Cornell University has the longest tradition of creating new grape varieties, with their efforts extending back to 1888, producing over 60, and setting the groundwork for this pioneering field of research.
Each new variety created is called either a ‘hybrid’ or a ‘cross’, depending on how they are made. A hybrid is a new variety made by breeding two grapes of different species, whereas a Cross is a new variety made by breeding two varieties of grapes within the same species. This gets especially complex when additional species of grapes are introduced, such as the new hybrid created at UC Davis using the European species vitis vinifera with a species native to the American South-West vitis arizonica. This 20 year long venture culminated in 2020 with the creation of five new grape varieties, all designed to be more sustainable and resistant to temperature fluctuations and increases in disease due to climate change.
With all of that in mind, let’s dive into some of the more popular creations you might come across!
Reds
Chambourcin: Originally developed in France in 1963, Chambourcin grapes are a French-American hybrid designed to be resistant to humidity and disease, and be able to grow abundantly in both cooler and warmer climates. Wines made from this teinturier (‘red fleshed’) grape are strong in flavor, with moderate tannins and high acidity. It has rich flavors of black cherry and red plum, with green herbaceous notes and black pepper on the finish. It is usually oaked to soften the acidity and is often served chilled due to its vigorous flavor.
Frontenac (A.k.a. Frontenac Noir): Developed in 1978 by the University of Minnesota, this hybrid was designed to be extremely cold hardy, as well as resistant to diseases such as powdery mildew and botrytis. Wines made from Frontenac often have low tannins and high acid, with the grapes naturally high sugar level resulting in an elevated alcohol level in the finished wine. It has ripe red cherry and red currant flavors, with warm baking spice, sweet tobacco, and chocolate notes on oaked versions.
Whites
Traminette: This cross was first created in 1965 at the University of Illinois Urbana-Champaign and was further cultivated by the New York State Agricultural Experiment Station grape breeding program at Cornell. Traminette is extremely cold resistant, even more so than its parent grape Gewürztraminer, and is also partially resistant to several fungal diseases. It is grown across the country and has found a special home in the Finger Lakes AVA of New York, resulting in wines that range from dry to sweet, with floral and spicy notes on the palate.
Cayuga White: This hybrid was created at Cornell University and was first planted in 1945 on the northern edge of Seneca Lake in the Finger Lakes region. Its parent grapes are Schuyler, a table grape, and Seyval Blanc, itself a French-American hybrid often used in the creation of new grape varieties. Cayuga was designed to be disease and cold resistant, although its greatest strengths are its high yields and ease of wine production. Wines made from Cayuga White can be either still or sparkling, with crisp green apple notes in cooler climates, and ripe stone fruit notes in warmer climates.
We encourage you to search out some of these wines especially if you travel to New York’s wine regions!
Check out our partner in New England where this post originated Commonwealth Wine Schoo: https://www.commonwealthwineschool.com
by Adam Chase | Sep 12, 2021
In light of our exciting news regarding the merger between Grape Experience’s East Coast WSET operations and Commonwealth Wine School (CWS) in Cambridge, MA, we caught up with CWS founder and director Jessica Sculley. In this interview, we learn about Jessica’s extensive background in education and how she’s applied it, coupled with an innovative approach, in building one of the Greater Boston Area’s leading wine schools.
You founded Commonwealth Wine School after a long career as a math and science teacher. What made you transition to the wine world?
Although wine was always on the table when I was growing up—pretty typical for an Italian family—I wasn’t hooked until the age of 17, when I visited a friend in Montalcino in Tuscany (the legal drinking age then was 16 in Italy). I was completely entranced. Maybe it was the old farmhouse on the Tuscan hillside, and the delicious food, but the wine brought out flavors (and no doubt some intoxication) that I hadn’t expected. I wanted to learn more.
After college and grad school I began my career as a math and science teacher, tasting good wines when I could, reading a bit here and there, but otherwise unable to find the time or the funds to study wine more intensively. I found the first WSET Level 1 course ever to be offered in Pittsburgh at a local wine shop and completed the rest of the WSET wine certifications with Grape Experience. I then left the classroom and began teaching classes for Grape Experience.
In fall 2019, the time seemed right to join the spectacular educators and renowned schools for wine education in one place. With the support of fellow educators, I signed the lease on our Harvard Square location in February 2020.
How did you adapt your approach as an educator to WSET courses? How did you develop your wine skills?
Though teaching math and teaching about wine may seem unrelated, they’re not. In all areas of education, it’s necessary to engage students so that they have a stake in the subject they are learning about—it’s not just about exam results.
As teachers we have options: we can present information and tell students to memorize it or we can lay the groundwork of understanding by presenting information, encouraging active participation, problem solving, and interacting with each other as well as with the subject. The WSET curriculum is well suited to this kind of educational structure.
My own wine skills were developed slowly, and are still being developed! When I was focused on training my palate early on, I would go into the grocery store and stick my nose into every bit of produce, and into the bulk spice racks (of course we can’t do this now). I’d make flash cards for myself when I needed to remember facts or figures that wouldn’t register any other way. But the most important thing that I did, and that I still do, is teach. I think that teaching is one of the best ways to learn anything. There’s nothing like researching, organizing and gathering thoughts to create a presentable story to other people to help you learn a topic.
Commonwealth Wine School’s faculty and staff consist of an impressive list of highly respected wine professionals. In your view, what are the traits that make for great WSET educators?
I feel so grateful to be part of the incredible group of scholars and educators that we have at Commonwealth Wine School. As I mentioned before, it’s not enough to just know the material to be a great WSET educator, you have to be able to explain something from several different perspectives. You must ask students questions that allow them to make their own connections and build their own knowledge base. Above all it’s important to create a safe learning environment where everyone feels comfortable asking questions and sharing their thoughts.
The pandemic has required that schools all over the world change how they deliver curriculum to their students. What are some ways that CWS has done this? What has worked and what hasn’t?
The most obvious change was going virtual during the initial stages of the pandemic through Zoom courses. When we finally opened our doors in Harvard Square, we invested in a SWIVL robot in order to teach concurrently in person and virtually. This allows us to present a live class to a group in our classroom, while also allowing students to tune in from home and participate interactively with the class. This is a technology that we are still perfecting since it’s clear the hybrid learning format is here to stay.
Then there’s tasting together – a really important part of wine education. Last October we began creating sample tasting kits for students to pick up and taste along at home. Now we work with a certified wine shipper to deliver these sample kits to students around the country to taste along with classes. Creating these kits are time consuming and expensive, and ensuring they stay fresh and ship well has taken a lot of experimentation. Still, they offer a solution for when we’re not able to taste together in person.
In the classroom, we ask everyone to wear masks while not actively tasting. All of our faculty and students must now also be fully vaccinated. My main goal is to keep everyone healthy and we will continue operating in a way that is in the best interest of public health, whatever that may be.
I’m sure we will see more e-learning modules, which we will be rolling out this fall. These will be for students who want to learn about wine, but have to do it on their own schedule. Stay tuned!
If you had to pick wines from only wine region to take to a desert island, which one?
In the end, I really am a devotee of Burgundian wines … I think that the Chardonnays and the Pinot Noirs from this little slice of France will suit me fine (assuming I’ve got good producers and vintages with me!). If I’m lucky, I’ll have some Crémant de Bourgogne to celebrate when I’m rescued.
by Adam Chase | May 16, 2021
It’s official, Grape Experience is now offering in-person classes in both Boston and San Francisco (check out the website to see upcoming courses and enrollment deadlines). Since it’s been a while since we’ve seen each other face to face, we decided to catch up with a few of Grape Experience’s instructors and reintroduce them to our wine-loving community. First up is WSET Certified Educator Matthew Gaughan, who has helped us kick off our in-person classes.
Rest assured, we are taking every precaution to guarantee the safety and well-being of students and educators. We hope to see you at a class soon; meanwhile, read below to learn more about Matthew:
What brought you into the wine industry?
I’ve always enjoyed drinking wine, but it was more for pleasure until I started asking myself why I liked one wine more than another or what the difference was between Merlot and Cabernet Sauvignon. So, I took an introductory wine course, then the WSET levels 1 and 2. As I became more and more fascinated by the world of wine, I thought I should my learning to use and got a part-time job at hangingditch wine merchants in Manchester and I’ve never looked back.
What is it that fascinates you about wine?
Wine is a window into so many varied corners of the world: biology, chemistry, geology, history, literature, trade, business, retail. (If wine had been part of our science classes at school I would have done a lot better…). And, of course, wine is social—I’ve met so many amazing people around the world because of wine.
Tell us about your education background.
I first started teaching English as a foreign language (TEFL) in Dublin after I finished my Master’s degree. Then I moved to Madrid to teach there before moving back to the UK to do my PhD in English Literature at York, where I also taught undergraduates. When I moved into the wine industry, it was natural for me to study wine and teach about what I had learned.
Why should students take WSET courses?
Whether you’re in the trade or not, if you have a genuine enthusiasm for wine then WSET courses are clear, concise learning tools to gain knowledge about wine—and you take that knowledge with into your everyday social conversations or into your job. For some people, Level 2 is as much knowledge as they want or need; for others (like me) the WSET can take you further with the all-encompassing Diploma. Another reason to take the courses is that you can meet some awesome people who have lots of stories to tell.
And what do you do when not teaching for Grape Experience?
I’ve started an online wine club called blackpoolmatt’s wine club—Eric Asimov recently featured it the New York Timeswhich was pretty exciting. I bring an educational aspect to the club, with notes on each wine about the people, the place, and the winemaking. There’s also a specific club for wine students, where I send out blind tastings according to which exam they’re taking.
Favorite Grape?
Mourvèdre.
Favorite Region?
Jerez (Sherry – Xérès). Yes, I’m British.
When you’re able to travel again, which is the first region you’ll visit?
Well, the last place I was supposed to visit was Germany so I should resume my travels there.
Desert island wine?
Given it’s a remote, small island, let’s say Madeira!
by Adam Chase | Feb 2, 2021
The Land Down Under, Oz, Australia … however you refer to it, this is a continent/country with an incredibly varied winemaking history and culture, but one that too often gets pigeon-holed as solely producing big, high-alcohol wines.
Mark Davidson, Head of Education Development – Americas for Wine Australia
We sat down with Mark Davidson, Head of Education Development – Americas for Wine Australia (and who also happens to be a Grape Experience educator) to chat about what’s happening in Australia’s wine scene right now and how the WSET helps change consumer understanding of the wines.
How have perceptions of Australian wine changed in the USA over the last ten years?
There’s been a big shift over that last 10 years, and more particularly in the last 2-3 years. Before, the perception was quite negative and one dimensional across all levels of the supply chain. Now we are seeing that there’s a much better understanding of the diversity of wine styles and this has resulted in a renewed interest. On-trade are keen to bring on more wines and have been more receptive and actively seeking out Australian wines and distributors. We also have more importers looking at diversifying their books and bringing in different styles and varieties.
How have you been educating consumers/trade during Covid times?
We have been partnering with wine schools and other educational bodies to host webinars, we’ve ramped up our distributor training sessions, and we’re working on various media campaigns.
Our online learning platform has also been a real hit: Australian Wine Discovered (www.australianwinediscovered.com). This is a free site with a plethora of downloadable, editable resources that has been a game changer in terms of directing people to access a curated, reliable source of information.
We are also about to launch a campaign called “Far From Ordinary.” More on this in the next few weeks.
What undiscovered Australian wines (not necessarily brands, but regions and styles) should Americans know about that they don’t? What are the Australian wine regions on the rise that we should watch?
So many! I think there is generally a better understanding of the classic varieties and styles. There are many exciting and contemporary regional stories right now, but I think that what is going on with southern Mediterranean varieties in McLaren Vale and Riverland is very cool: Fiano, Vermentino, Nero d’Avola, and Montepulciano are all really showing themselves to be ideally suited to the environment, and the best examples are showing a lovely freshness and vitality.
How do WSET courses help promote Australian wine?
From the start, WSET has always provided a solid foundation in Australian wine. Getting those basics sorted early in your wine education helps avoid stereotypes that can develop – and that’s true of all countries and regions.
WSET students have to learn about Sparkling Shiraz: tell us why.
Because it is unique and lip-smackingly delicious! It is a historic style and while it can take people off guard initially, Sparkling Shiraz is incredible food friendly. Brilliant with Peking Duck, awesome on the Thanksgiving or Christmas table and remarkably good with Eggs Benedict. (That’s a personal story for another time….)
If you had to pick one region in Australia to take to a desert island, which one?
Yikes! That’s tough. Tasmania. That way I could drink world class bubbles, Pinot, and Chardonnay all day long. And in the unlikely event that those got boring, there’s delicious Riesling, Sauvignon Blanc, and Gamay.
by Adam Chase | Oct 18, 2020
Q&A with Jim Gore, DipWSET and Founder of the Global Wine Academy
As one advances through the WSET courses, culminating in the Level 4 Diploma and opening the door for aspiring candidates to pursue the Master of Wine, the curriculum becomes less exact. At the Diploma level, students are expected to create their own study plan to complement the WSET curriculum in order to pass the exams. Candidates for the MW program must go one step further, developing entirely independent study plans that guide their course of study for one of the most rigorous wine exams. Luckily, there are organizations who can help.
Jim Gore of Global Wine Academy
Global Wine Academy (GWA), founded by Jim Gore, DipWSET is one such entity that operates on a global scale. We got to sit down with Jim to talk about GWA and about the changing landscape of wine education.
GE: What inspired you to start the Global Wine Academy? What was the initial aim? Now a couple of years in, has that aim shifted at all?
JG: I wanted a change in lifestyle first and foremost – more flexibility. I also wanted to see what the world of wine education was like outside of WSET School London.
The program has changed monumentally over the past few years, particularly the last few months where we have gone completely online. This has allowed me to teach students who study outside of the UK or are studying online. I feel I’m now addicted to the variety and diversity this style of education offers and love getting to know new students so much that even when we do go back in the classroom, I think that will only be a minor part of my business.
GE: From your perspective, do students’ needs differ according to which wine program or level they are enrolled in e.g. WSET vs. MW, WSET Level 3 vs. Diploma)? How so, and how does the Global Wine Academy tailor their offerings to meet their specific needs?
JG: There is a genuine simple thread across all of the courses that we run: we look to build skills in students rather than give them answers. With that in mind, every course or session we run is split up into manageable chunks that are then worked on session after session, building long-lasting and transferable skills as we go.
The courses are always based around the assessment criteria for each qualification rather than the ‘topics.’ For example, our Online Theory Course runs in partnership with Enjoy Discovering Wine (Diploma APP), who uses a concept called ‘Flipped learning’ where we get the students to study and research in their own time and then we work on the more difficult skills together as a group. Too often you find that lectures are just visual versions of the textbook and the hardest skills to refine (analysis, application, and evaluation) are tested simply through mock exams. We have a strong view that as educators we must guide students through these difficult parts.
The MW tastings that we offer (and our online version that we are soon to be launching) focuses on the same process: we train the students how to answer the questions correctly and accurately. Feedback is essential and something we have been experimenting with through our courses. Students will often get to see each other’s feedback as well as different versions of how to answer the same question. The higher-level qualifications by nature offer many different ways of answering a question so facilitating an environment where students can share and continue to learn once they have left the course is essential. A full understanding of the feedback system is essential; we like to turn our students into mini-educators who are confident enough to spot mistakes in the work of others.
GE: How have you adapted programming since Covid-19 hit back in March? Will some of these changes continue even as markets open back up, or do you hope that everything will go back to normal?
JG: We now use WhatsApp and Google Docs in many of our courses as communication tools and platforms for collaborative work. One of our Theory groups that included students from the UK, Spain, France, Italy, Hong Kong, Taiwan, Australia, and New Zealand have continued to meet each week and have formed a phenomenal post-course study group. We still keep an eye on them through Google Docs and on WhatsApp, but frankly they now have the skills to create questions themselves and test each other. We are thrilled with it.
We also now use a company to repackage wines in smaller formats so that students can taste at home.
GE: Looking at wine education overall, and many wine courses going virtual, do you think the structure will look a lot different in a post-Covid world? What schools/academies/organizations in your opinion have really done things right in coping with the current environment?
JG: 67 Pall Mall comes to mind as somewhere that has really cornered the market for wine tastings, charging a small fee to watch or treat yourself and order the wines along with some phenomenal speakers. It really is the palace for wine geeks on any budget.
There are so many examples of where it is done well and that is what I have been seeing mostly, but some places have not really understood the limitations of online. Too many institutions are running day-long courses with zero or no interactive elements. With the online platform, there are quiz functions, breakout rooms, and options to show videos and visuals more clearly and, most importantly, the ability to collaborate across different time-zones – so it is a shame when it is just a carbon copy of a classroom session.
GE: As the name suggests, the Global Wine Academy has international reach. Which countries do you currently offer your services in, and do you hope to expand into new markets in the future?
JG: We deliver wine to UK and Europe, but would love to experiment further abroad at some point. We have had some success with students ordering wines locally that are similar to the ones we taste. This isn’t perfect for fine-tuning calibration, but just as good for examination technique. This year we have had students from: UK, Sweden, Holland, France, Spain, Italy, Switzerland, Hong Kong, Taiwan, India, Australia, New Zealand, and both coasts of USA.
I’ve also adapted one of my courses working with AWSEC in Hong Kong where we have done tastings together virtually. That has been a great to reach new audiences through simple collaboration.
GE: Any other comments you would like to share?
JG: Our latest venture is the Instagram Live Calibration Wine Fair. 24 wines are shipped in small test tubes to students and we go through them all in one day! Many students watched and then ordered afterwards, others tasted along using the videos on IGTV over the course of a week. Moving forward, we are looking to expand this model over a couple of days, including some guest speakers. All the videos are available on our IGTV channel, along with some student-led calibration videos that we did over the summer.
by Stefan Cwik | Jun 17, 2020
When it comes to California wine, the state has a wide selection of well-cultivated grapes. There is no doubt that one of the beautiful parts of the California wine industry is that there are world famous examples in this one state of just as many grapes as the entire country of France. Do you want a well balanced Pinot Noir with haunting aromas and elegant flavors? They have it. Do you want a Syrah exploding with flavors of stewed fruits, pungent herbs, and tingly spices? They have that too. How about a Zinfandel? California is basically the only place to find it, so much so that at one point it was thought to be indigenous… But when it comes to production (and perhaps popularity), the King of all red grapes in California is Cabernet Sauvignon.
Popularity
It’s true that Chardonnay is Queen in California. As far as wine grapes go, Chardonnay is the most planted variety at 29% but Cabernet Sauvignon follows right behind at 22%. Alternatively, Cabernet Sauvignon takes the cake as the world’s most widely planted wine grape. So what is it about Cabernet Sauvignon that is so popular, particularly in California? One answer is that Cabernet Sauvignon is a hearty grape that can withstand intense heat, ripens late (so it rarely gets burned and the ripeness can be controlled), and can thrive well in dry soils that would be considered “less-than-ideal” by farmers of other crops. That said, it’s not a cheap grape to plant and it’s not a cheap wine to make. So the popularity of Cabernet Sauvignon among vintners is not strictly driven by its resilience. The fact is people love it. Across the world it’s a “go-to” wine for many people whether it’s the inexpensive, bulk production examples or the top-tier, expensive, high quality wines of the world. It’s safe to say that the flavors of Cabernet Sauvignon are simply something that most people enjoy.
Characteristics
So, what are the aromas and flavors that make Cabernet so popular? Well, the both disappointing and true answer is this: It depends on the region. But generally, Cabernet can be described as full bodied wine which expresses rich flavors of dark fruit, sometimes accompanied by red fruits, and accented by light aromas of dried herbs. You should also expect integrated flavors of baking spices, vanilla, chocolate, coffee, cocoa, and tobacco. These flavors come from oak maturation. In a cooler location or from a cooler vintage, you can expect these flavors to be less rich but balanced with higher acidity and lower alcohol compared to hot and dry locations or warm vintages. In the end, you can see that Cabernet expresses flavors that are highly attractive not only to seasoned wine professionals but the casual wine drinker. as well.
Cabernet in California
Looping back to the California wine industry, you might assume that the 22% production makes a lot of sense given all the virtues of Cabernet Sauvignon. But that isn’t the only reason that Cabernet rules California’s red wine industry. If anyone has ever seen the movie “Bottle Shock” you may recall the famous 1976 Paris blind tasting, the film’s central topic. French wines were tasted side-by-side with California wines. The movie focuses upon the white wines (Chardonnay) at the tasting, leaving out a key fact: California took first place not only in the white wine category, but a Napa Valley Cabernet Sauvignon was King of reds, beating out all the famous chateaux of Bordeaux. If there wasn’t sufficient evidence before that tasting, there has been no doubt since then that California produces world class Cabernet Sauvignon. Even more of a reason to pick up our selections by Hawkes Wine and Jax Vineyards for next week’s tastings.
The grape itself isn’t the only reason Cabernet Sauvignon from California is popular; the terrior of California showcases the best of what Cabernet has to offer. There are a few features about California that makes it so suitable for Cabernet. Looping back, the movie “Bottle Shock” is also relevant here. There is a great line which can go unnoticed if you aren’t paying close attention. The vintner Jim Barrett’s character is waxing poetically about California vineyards when he says something that is right on the money:
“The soil here is volcanic and alluvial. We can control the irrigation and water retention in these soils easily. We keep them dry to produce a hearty grape. A well watered vine produces a small lazy grape that produces a lazy wine.”
Terrior
This is a great summary of the sub regions where California Cabernet is planted. The key word here is dry. It’s not just the soil but also the climate. All of the regions where Cabernet is grown in California are considered to have a Mediterranean Climate. That means that it is not only hot but that the rainfall mainly occurs during the non-growing season. The growing season for wine grapes in most of California is long and dry. Cabernet Sauvignon grown in these conditions ripens for a very long time. This means the extraction and subsequent marination of flavor compounds from the skins occurring both inside the grapes and after harvest is longer. This results in more concentrated and integrated flavors from both the skin and the pulp of the grape. Think of it like marinating a piece of steak. The longer the steak sits in the marinade the more integrated into the meat the flavors become. On that note, you should absolutely pick up both wines by Hawkes Wine and Jax Vineyards and pair them with some steak after The Crafty Cask’s virtual tasting on Thursday June 18th. Cabernet Sauvignon and steak is a classic pairing and California Cabernets are some of the best wines for it. We prefer Ribeye!
You can generally expect California Cabernet’s lush black and blue fruit flavors with a silky or velvety mouthfeel and a rich long finish of vanilla, mocha, sweet tobacco, and baking spices. The flavors make the wine a meal in itself. Leading up to the event on Thursday, tasting notes for these wines will be provided and go into further detail on the flavors of California wine using these wines as a medium for exploration. Grab a the featured 2-pack of Hawkes Wine and Jax Vineyards so you engage with the notes as well as the tasting. It’s a wonderful opportunity to deeper explore the varietal that is California’s King of the red wines. See you Thursday!
by Tom Smith | Dec 18, 2019
3 winegrowing regions, 28,000 wineries, 52 varieties of grapevine, 2 million people, one, incredible, wine tour
Whether you’re a wine connoisseur or someone who enjoys the odd droplet with their meal, a visit to Slovenia may quickly transform you from the latter into the former. Why? Because wine in this country is just so good.
A WINE TOUR IS A GLIMPSE INTO SLOVENIA’S VAST VITICULTURAL HERITAGE
Provenly the best way to try the exquisite flavours of Slovenian wine while getting to know the land and the people who make it is by joining a wine tour. It’s a first-hand experience that will introduce you to this country’s ancient, rich and highly respected winemaking tradition.
If you wanted to explore Slovenia’s numerous wine trails, you would have to take a year off just for travelling around its multitude of vineyards and wine cellars. It might be a small country, but its viticultural heritage is just so vast and complex. By joining a wine tour, you can get a glimpse into our world of wine and taste an assortment of top-class products in one amazing trip.
SLOVENIAN WINE IS TRADITION IN LIQUID FORM
Climate, soil, and tradition. These are the main ingredients for top quality wine. Slovenia has all three. The history of viticulture in this place stretches all the way back to the 5th century BC, when Celtic tribes first began cultivating wine, long before any major European winegrowing regions. Today, the tradition of winemaking is stronger than ever. All thanks to Slovenia’s unique geographical diversity, providing a perfect mixture of microclimates that give life to 52 varieties of grapevine.
Although its population is only two million strong, Slovenia is home to 28,000 wineries, which translates to 1 vineyard per 70 inhabitants. Talk about a national hobby. Out of the annual production in excess of 80 million litres, 6 million litres of wine are exported, the rest is consumed locally. And who can blame them, since most of the country’s wine is of high quality. One more reason to come over and taste it for yourselves.
WHERE MEMORIES ARE MADE AND FRIENDSHIPS FORMED
Do you know how many incredible stories get told over a glass of fine wine? Of course not. Nobody does. There’s simply too many. Drinking wine is a social activity best enjoyed with some authentic local cuisine with other jolly wine tourers. When your company also includes local experts and a sommelier guide, you’re in for a very educational and fun time indeed.
Boutique winemakers, whose winemaking skills have been passed down through generations, will gladly share a few insider anecdotes, background stories, history of the land, and show you the ins and outs of their winemaking processes. These are the bonus features of our wine tour that you won’t get in any travel guide. Witty wine cellar wisdom included. It’s an interactive experience that takes place in Slovenia’s breath-takingly beautiful Vipava Valley, home to some of the world’s best wines.
Take a walk through the vineyards, soak up the natural splendour that surrounds you, and treat yourself to Slovenia’s most precious beverage. Life is good, so hop on a wine tour and make it even better.
Cheers!
WRITTEN BY: TOM SMITH
by Adam Chase | Oct 13, 2019
Grape Experience is a proud supporter of San Francisco Wine School’s Glancy Wine Education Scholarship Fund(GWEF), which provides scholarships to low income students looking to start or advance a career in wine or hospitality. Next month is the foundation’s 2019 Luxury Wine Anniversary and Scholarship Auction event on November 2 – an evening of of great wine, food, a hilarious Somm Smackdown, and auction of incredible items and experiences, all benefiting the GWEF.
In anticipation of the event, we sat down with David Glancy MS, Founder and CEO of San Francisco Wine School and of the GWEF, to find out more about his passion for wine and education.
Q: What inspired you to enter the wine industry?
A: My love of food got me into restaurants at age 15, washing dishes, bussing tables and then working as a prep cook and baker by 16. I majored in Hotel & Restaurant Management at Michigan State and transitioned into hotel front desk management and eventually back into restaurants on the dining room management side. My passion for wine exploded when I sold a lot of wine managing a restaurant in Macau China. After returning to the US and managing a night club and American, French and Italian restaurants I realized my favorite part of the job was managing the wine programs, selling wine to customers and training the staff.
Q: What do you enjoy most about teaching wine?
A: I love when I can see someone’s passion for wine, food and travel really take off. It is especially gratifying when they blossom into professionals whether opening wine bars, launching their career in restaurants, taking off to work harvest across the world, traveling to multiple wine regions, winning competitions, earning credentials and especially when I get to see them expressing their passions with others.
Q: Why do you think wine educational courses are useful?
A: Classes and credentials are not the only way to learn and move up in the industry but the structure of many certification programs shows students a path to what to learn and how. The journey of studying, tasting and passing exams gives students the courage to pursue new challenges. And the credentials themselves open the doors for many professional opportunities. The credentials also help employers evaluate what potential employees know. As people continue in their careers pursuing more credentials, along with tasting, traveling and working in the wine trenches are all ways pros challenge themselves, grow and continuously improve.
Q: Do you have any educational resources you’d recommend to students? (i.e. books, websites)?
A: I have always considered Kevin Zraly’s Windows on the World Complete Wine Course to be the best starting point. Madeline Puckett does a great job making wine easy to understand on WineFolly.com. Karen MacNeil’s Wine Bible and everything ever written by Jancis Robinson are great for taking wine studies to the next level. Society of Wine Educator’s blog
WineWitAndWisdomSWE.com, GuildSomm.com, and WineBusiness.com are great ways to stay up-to-date.
Q: What’s your desert island wine?
A: CHAMPAGNE, fool, and lots of it. And I’ll need an oyster knife.2017_SF_Wine_School-2275
Hope to see you in November! Special Early Bird pricing of $295 is available now through October 15.
by Adam Chase | Jul 30, 2019
There is no better way to learn about wines than to travel the vineyards where the grapes are grown. Photos in books and videos are great, but they are framed to give the best view and evoke a desired image. As a wine educator, being “on the ground” makes me see things in a new way and makes me a better teacher. This past June I spent two weeks traveling from Chablis in the north, through Burgundy and then down the Rhone into Provence. My random thoughts are below. WSET students will get more details n classes starting next month.
Chablis
Chablis is a little “off the beaten track” if you are visiting Burgundy, but it is worth the detour. The village itself is incredibly pretty with classic French architecture, the peaceful Serein River running through the town, and the vineyards a two-minute walk from the town center. The Vineyards here are so close to the working town center that they actually almost “grip” one end of Chablis center. You realize the amount of vineyard land is not huge. Grand Cru hill sites quickly curve and slope into Premier Cru and basic vineyards. Luckily there is an easy to read map that identifies each site. The map sits at the foot of the small street that separates the agricultural area from the central part of town.
If you visit Chablis a stop at the tasting room of William Fèvre is a good idea. The wines are terrific and you can see large samples of the Kimmeridgean Clay soils, with their tiny fossilized sea creatures clearly visible, as well as Portlandian Clay, which is much different. A great place for lunch is Les Trois Bourgeons. This classic French restaurant is run by a Japanese couple and the food is fantastic!
Cote de Nuits
When you are anywhere in Burgundy’s Cote d’Or you really feel how the vineyards hug the eastern Massif Central. One commune flows into another. As you travel the main N74 road, the vineyards are a constant companion a stone’s throw to the west. What is even more surprising is how close these world-famous expensive vineyards are to the big city of Dijon. Essentially, they are southern suburbs of Dijon, and as you drive first through Marsannay and then Fixin and Gevrey-Chambertin you feel like you are traversing two worlds: behind you is the big city, to the west magnificent pastoral vineyards and to your east a suburban landscape with bowling alleys, car dealerships, KFC and pizza places and hotels. A little jarring but it shows that these are working grape farms rather than ethereal landscapes.
As you drive into the vineyards themselves thick vine density comes off the page and into reality. Driving paths are narrow and vineyard land is maximized. Books point to this fact, but to see it and navigate it as you pass from one great site to another really brings it to life.
Cote de Beaune
The villages of the Cote de Beaune can be described with one word: “charming.” Meursault, in particular, is quaint and beautiful with its central square, fountain and winding paths to vineyards. I recommend grabbing a morning coffee there and just people watching or day dreaming.
The vineyards in this area seem designed to encourage you to take long lingering walks. Vines are easily accessible and a two-minute walk from any part of a town. One of the things that you realize when you are among the vines is how easy it is to have one foot in a Grand Crus site and the other in a more basic site. The Grand Cru and Premier Cru sites are also much less steep when you are among the vines than when you see them on a map. Always at your feet is the classic clay and limestone soils.
Beaune itself is an easily navigable small city with the eastern vineyards watching over it as a protector. The tile designs on the roofs of the Hospices de Beaune gleam in the sun and make this part of Burgundy unique. One realizes immediately that you are in a city of business with large buildings with famous names like Louis Jadot and Joseph Drouhin around you but blending in to the classic city architecture. The restaurant that seems to be among the most popular is Ma Cuisine and I would agree – amazing food and a terrific wine list.
Cote Rotie and the Rhone
As with the Cote de Nuit flowing out of Dijon, the Cote Rotie vineyards almost touch the outskirts of the city of Lyon. Standing in the tiny town of Ampuis, the height and steepness of the slopes of these vineyards seems even more staggering than photos. You can see how hard they are to work and how the staked vines create a unique pattern on the steep slopes.
The Rhone is a working river and the peaks and valleys of its northern hills look down upon a waterway that is far more industrial than a wine book can show. It is easy to grasp why one hill is planted and another is not based on angle to the sun and reflection from the river.
As you drive south the hills become less steep but don’t entirely go away. Yes, the Southern Rhone vineyards are more spread out and the not as cliff-like as the north, but they are not completely flat either. Vines live next to vibrant fields of lavender and other crops. Wind breaks from trees are evident as a protection from the Mistral. Driving into Chateauneuf-du-Pape the galet soils create a rocky landscape that reflects the sun and adds brightness to the sun light. Stop by Vieux Telegraphe for a tasting of their amazing wines and then walk the vineyards which give a great view of the surrounding region.
Bandol and Cassis
The vineyards in Provence live easily among coastal towns and internal cities. The Alps gently extends to the sea here and creates a dramatic landscape which inspired painters like Cezanne and Van Gough. Driving the coast from Cassis through Bandol is a great way to get a feel for the area and its vines, but to really see the area you need to go up and inland. Bandol AOC is actually made up of towns, including Bandol itself. Mourvedre vines thrive in the damp soil and hot air.
Domaine Tempier is the place to go first to taste. It is in the village of Les Castellet and really led the change to fine modern winemaking in the area. Véronique Peyraud, daughter of founders Lucien Peyraud and Lucie Tempier is a terrific host and the wines are worth the accolades they continually receive.
Hopefully my thoughts have prompted you to visit the area – or even better, take a WSET class and then visit. You will be armed with information that will make the trip even better!
