Apart from the Côte d’Or in Burgundy, perhaps no other wine territory has been dissected in greater detail than the Barolo zone. This makes perfect sense, as these are arguably the two most ideal representations of the concept of terroir; just as Pinot Noir from one village in Burgundy reveals different flavors than that of another nearby hamlet, so too offerings of Barolo from various communes often display diverse characteristics, despite the fact that every wine here is made exclusively from Nebbiolo. There are 11 approved communes in the Barolo production zone. For this article, we will deal primarily with the five largest: La Morra, Serralunga d’Alba, Monforte d’Alba, Castiglione Falletto and Barolo itself. The remaining six are Cherasco, Diano d’Alba (interestingly, planted more to Dolcetto than Nebbiolo), Grinzane Cavour, Roddi, Verduno and Novello; these last two are home to two of the most in-demand vineyards in the entire zone: Monvigliero in Verduno and Ravera in Novello.

How to Watch? You can watch the recording of this webinar in our community space here. Summary Mount Etna is one of the most dynamic wine regions in the world today—but what makes its wines so compelling? Join Benjamin Spencer, author of The New Wines of Mount Etna and founder of the Etna Wine School, for his insights

When the Consorzio Brunello di Montalcino was established in 1967, one year after the wine received DOC status (it became one of the initial DOCG wines in 1980), there were only twenty-five members. Today, there are more than two hundred Brunello producers; given the reputation of this wine for its ability to age for twenty-plus years in the finest vintages, this is hardly surprising.

Uncovering the Secrets of Burgundy's Winemaking Tradition through Immersive Exhibitions, Workshops and Tastings...

Where are we headed? This is a question which all of us have probably asked ourselves at some point during 2020, as a global pandemic unfolds chaotically across a planet experiencing runaway climate change. Both challenges have directly affected French wine growers, with trade tariffs imposed by the USA on European winegrowers forming a third stress-inducing headwind.

Summary: Of all the vineyard soils of the world, a dozen or so have acquired a designation of their own. Examples are New Zealands Gimblett Gravels (with their astonishing rise to fame), the albarizas of Spains sherry district (made of tiny but crucial architectural marvels), Californias enigmatic Rutherford Dust, the cherished Kimmeridgian of Chablis, and the spectacular terra rossa of Australias Coonawarra. The names probably mean little to most people but to wine

Is a wine horizontal or vertical? Square or round? Hollow or dense? Relaxed or tensed? Grainy or smooth? This is a small sample of GeoSensorial Tasting vocabulary — a method that seeks to empower the taster to feel, interpret and give voice to wines of place. By focusing on mouthfeel and assessment criteria such as energy, salivation, geometry, texture and consistency, this methodology helps you to better understand the nuances that a specific terroir, among other factors, brings to wine and helps you to express those nuances. It puts light on how, for example, Chenin Blanc wines from the schist soils of Savennières, the tuffeau of Saumur and the flint-clay and limestone-clay of Vouvray differ from one another.  Quite an ambitious undertaking!

Olivier Humbrecht MW is one of the most influential winemakers of Alsace. Matt Walls speaks to him about his journey so far, taking in changing styles, biodynamics and the future of the region.

Summary: This webinar will dig into the basics of rocks and soil, and their respective roles in defining a site’s terroir. This discussion will give you the terms, tools, and scientific foundation to discuss terroir like a pro. We will explore the different types of rocks, how they form, and in which wine regions across the globe you can expect to find them.

Summary: The vineyards of the Loire Valley follow the twists and turns of France's longest river, from the Atlantic coast to the Paris Basin. The region boasts the largest number of French white wine AOCs and also produces increasingly sought after reds. This webinar will explore the distinctive terroirs that define the grapes of each sub-region, look at the historical context and present winemaking trends that define

Vineyards on the shores of Lake Garda Did someone say Lake Garda? You had me at Lake! Those were my first thoughts when asked to visit the area close to Italy’s largest lake and home of the Lugana DOC.

Every wine appellation in France has a cahier des charges, a set of regulations that delineates the production zone and specifies viticultural practices and production standards. In many instances, a single cahier des charges references one zone of production and multiple wine styles within it (e.g. Lirac red, white, and rosé; Rasteau dry red, plus red, white and rosé Vins Doux Naturels). Some single cahiers also incorporate complementary geographic denominations or dénominations géographiques complémentaires (DGCs) such as Languedoc Montpeyroux or Bourgogne Hautes Côte de Nuits. Other times, very different wines can be grouped under one single cahier as is the case for Beaujolais, Beaujolais Supérieur, Beaujolais + Named Commune, and Beaujolais-Villages.

This article is the first of an upcoming series by French neuroscientist Gabriel Lepousez. Gabriel is part of the Scientific Committee formed by WSG in the context of its "Architecture of Taste Research Project". He has also presented a fascinating segment on "The Neuroscience of Wine Tasting" as part of The Science of Wine Tasting Webinar Series which will resume with new episodes in the Spring of 2022. The wine tasting paradox There is a real paradox in the experience of tasting a product like wine. Tasting is such a familiar, instinctive, and seemingly obvious act; something that we take for granted. At the same time, wine is a one of the most complex sensory objects that we put into our mouths. Indeed, wine is one of the rare sensory objects of our daily life which solicits all at the same time:

Summary: In order to understand better the specificities that led not only to the present-day landscape but also to the soil and subsoil nature and diversity of the French vineyard, a travel in the past times is necessary. In order to understand all the key events that occurred during the hundreds of million years of geological history. Being aware that a lagoon, a tidal-influenced

Summary Join us for this very special event celebrating the launch of one of the most important new additions to the world of educational wine books. WSG is thrilled to welcome author and award-winning sommelière, Pascaline Lepeltier, in conversation with wine journalist Christina Rasmussen. Pascaline will share some of the

Peter Liem talks with us about the progressive movement in Champagne. As we’ll discover in this conversation, there’s more to the terroir story than the chalk soils and the weather.

Summary:  Welcome to the soil signatures course! This course is aimed at helping students understand the very tangible effect that different soil types can have on the flavours we encounter in the glass.

Summary:  Welcome to the soil signatures course! This course is aimed at helping students understand the very tangible effect that different soil types can have on the flavours we encounter in the glass.

Summary:  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.  Presenter: Romain Iltis MOF 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

Summary: Why do we think that the vineyard soil is so important for the taste of wine? The rocks and soils in the vineyard certainly affect how vines grow but these days they pervade writings on wine flavor; some commentators believe they are the overriding contributor to taste. There are restaurant wine lists organized not by grape variety, region or style but by geology: granite wines,