WSET
Eating the Elephant
The process of becoming a professional taster (for exam purposes or not) is a journey with many steps. That journey requires a duration of time and lots of tasting practice—with wine in hand and not.
How Big is Burgundy? That Depends on Who You Ask
Some winemakers certainly didn’t like the tentative answer given by France’s national appellation body recently. Talks are ongoing about how to re-define the region’s boundaries.
How the Australian Wildfires has Impacted the Wine Industry
It was a tragic event that dominated the international news cycle for months: several wildfires erupted in Australia, burning with unprecedented scope and rapidity from November 2019 to February 2020. Among the regions devastated by the fires was New South Wales, one of Australia’s main winegrowing areas.
Siduri’s Adam Lee: New Project with a Rhône Legend
As Lee bids Siduri farewell, he’s attempting to redefine direct wine sales and has his hand in the creation of two new wine brands.
Straight-Talk with Smith-Madrone’s Stu Smith
Time to look at Grillo for its most exciting quality—its versatility. And on Pantelleria, Zibibbo grapes turn sour conditions into something lusciously sweet.
Sicily’s Unsung Grapes: Grillo and Zibibbo
Time to look at Grillo for its most exciting quality—its versatility. And on Pantelleria, Zibibbo grapes turn sour conditions into something lusciously sweet.
The Best Riesling that You’re Not Drinking (a Ride Along the Danube)
The most exciting wines to come from Austria since Beethoven’s Eroica Symphony? Dry, austere Rieslings.
Student Success Story: Josh Jacobsen of Rae Vino
We asked NVWA student Josh Jacobsen about getting his wine education while pursuing the dream of opening Rae Vino, an online wine shop.
The Oldest “New” Fine Wine Grape
The gold medal grape variety that shows zesty orange, lime, and flint notes in its youth; nutty spices and dried fruit after aging? It’s not what you think.
