Resources

In this webinar, we'll give an overview of the Strengths, Weaknesses, Opportunities and Threats of the South Africa Wine Industry--with particular focus on the regions of Swartland & Elgin

We'll also go into some exam techniques about how to approach questions asking you to evaluate the strengths & weaknesses of different wine-producing areas.

No wine is required but if you want to maximize your experience, we recommend seeking out bottles from Swartland and Elgin to taste.

Prosecco definitely dominates Italian sparkling wine production, but it’s not the only (or best!) option available. In this webinar, we'll discuss Prosecco and its alternatives: Asti, Moscato d’Asti, Lambrusco, Franciacorta and Trentodoc. How are these wines alike - and how are they different? No wine is required but if you want to maximize your experience, we recommend popping open an entry-level Prosecco to compare alongside one of these other sparklers.

In this webinar, we'll do a deep dive into the growing environment, viticulture and winemaking that makes Madeira wine so distinctive. Plus, we'll connect this theory to identifying these wines in blind tasting. If you want to maximize your experience, we recommend seeking out 10 or 15 yr examples of the 4 noble varieties of Madeira - Sercial, Verdelho, Boal & Malmsey--to taste along. Recommended Producers - Henriques & Henriques, Barbeito & Blandy's

Over the years, the Sherry market has been a bit of a rollercoaster ride. This webinar will review Sherry’s ups and downs, as well as explore opportunities for this style to reach new consumers. We’ll also do a brief overview of the Sherry production process and its various styles. No wine is required, but if you want to maximize your experience, we recommend seeking out producers who regularly show up on exams such as: Valdespino, Barbadillo and Gonzalez Byass.

Traditional method Spanish sparklers have seen a lot of changes in the past few years. In this webinar, we'll go into many of those changes and new styles which could be asked about on wine exams. No wine is required to watch but if you want to maximize your experience, we recommend seeking out a Corpinnat or Cava de Paraje Calificado. Absent that, you will still benefit from being familiar with some of the regular Cavas that show up on tasting exams like: Freixenet Cordon Negro Mont Marçal Reserva Conde de Caral

While Champagne is often thought of as a blend of many different vineyards from across several regions, single vineyards and wines from acclaimed Grand Cru and Premier Cru villages are becoming more prevalent on the market. In this terroir-centric class, we'll go beyond the textbook and dive deeper into the Montagne de Reims, Aube, Côte des Blancs, Côte de Sézanne and Vallée de la Marne with the notable vineyards, villages & wines that come from these areas.

How do you tell a ruby Port in a blind tasting from a Maury Vin Doux Naturel? Or a 20 year Tawny from a Malmsey or PX? And what quality clues help set apart a vintage Port from any of those? In this class, we'll go over the key theory details about the Douro and how Port is made to show how wine students can use them in blind tasting exams.

Tavel, Rose d'Anjou, Navarra rosado, White Zinfandel & Provençal rosés--the spectrum of colors, flavors and styles of rosé is immense. In this class, we'll look at key theory details about the grape varieties used and method of production that can help wine students distinguish these different rosés in a blind tasting exam. No wine is required to watch but to maximize your experience, we recommend getting a bottle of White Zinfandel (yes, really!) and at least one of the other styles mentioned

From botrytized Sauternes, Tokaji, Quarts de Chaume, SGN, BA & TBAs, to ice wines, straw wines and other late harvest treats, we're going to get sticky as we look into the How's and Why's of dessert wines. No wine is needed to watch but to maximize your experience we recommend having available to compare a fully botrytized wine versus a non-botrytized sweet wine like an ice wine or late harvest wine.

These terms are often thrown about – but what exactly do they mean?! In this webinar, we’ll review these different viticultural methods, detail the specific practices each entails and discuss examples from around the world. We’ll also take a look at common command verbs used on exams and give you practical tips for tackling these questions.

Many wine lovers cut their teeth on sweet Riesling when first starting out. It's such an easy wine to enjoy and fall in love with. However, as we continue on our wine journey, many wine geeks end up coming back to Riesling because of the amazing range and complexity of styles it can exhibit. A very versatile grape, Riesling reflects its climate and terroir exceptionally well--offering numerous clues that can aid blind tasters!

From weather hazards to pests, diseases and viruses – the vineyard is just loaded with Oscar-worthy dramatics. This webinar will give an overview of these challenges and discuss how our hero (aka Vineyard Manager) can best combat these villains of viticulture. We’ll also have some practical study tips for how to expand your study methods beyond those faithful flashcards.

Pinot gris/grigio is often a variety that students in blind tasting exams fall into backwards with calling. Without obvious "tells" like the pronounced aromatics of Viognier & NZ Sauv blanc; racy acidity of Riesling, Chablis and Chenin or oak/MLF of California Chard, you almost get to it by eliminating all other options. However Pinot gris DOES have tells which reflect the climate, yields & winemaking behind it. Join us as we connect the theory dots to what's happening in the glass

“God made Cabernet, whereas the Devil made Pinot Noir” - André Tchelistcheff "Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin" - Napoleon Few grapes bewitched and bedeviled as much as Pinot noir. Even fewer show up more frequently on wine exams with numerous regions like Burgundy, Germany, Chile, Australia, New Zealand, South Africa, California, Oregon & more beckoning attention from wine students. Let us help cut through the confusion.

Probably the most well-known and recognizable grape in the world, Cab is grown pretty much everywhere. Unsurprisingly, it's a frequent feature on blind tasting exams with a broad range of quality levels that can show up. Can you taste the difference between a $10 Cab or $50 one? In this webinar, we'll highlight Cab's blind tasting clues but also spend time looking at how students judge quality levels with the key things to look for in exams.