Earlier last month, I ran my first webinar for Wine Scholar Guild (WSG) — an overview of what it means to be a wine journalist and what it takes to turn this into a viable and successful career choice. Ahead of a series of stories I’m going to be regularly writing for the blog and a brand-new podcast due to launch later this year (more on this further down), the webinar’s topic was the ideal means to introduce myself to the WSG audience.

What happens when the very act of tasting wine no longer keeps pace with the wines themselves? What if the way we teach tasting is no longer fit for purpose—not for students, not for wines and certainly not for the future of wine culture?

The WSG Tasting Diploma is a bold, multidisciplinary program designed to break free from the technical and soulless tasting methods that are most commonly taught. It's a complete reimagining of how to taste wine. This revolutionary course will allow students to take their critical tasting skills to the next level and gain deeper understanding of expression of place and terroir in wine. The course delves deeply into neuroscience and a qualitative approach to wine tasting, with an emphasis on texture and mouthfeel. We consider many elements that are neglected in traditional tasting methodologies, such as energy, vitality, salivation and digestibility. In this article, Simon J. Woolf asks what makes the difference between mass produced commodity wine and artisanal wine that reflects its origins.