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New Release Wine Masters Class: German Burgunders - Pinots

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Wine Masters Class

Chile Phylloxera/ Rootstock / Grafting
Argentina Aeration
America: NY, Texas, Florida Pruning
America: California Alcoholic fermentation 
America: Washtington and Oregon Blending (cuvee) (assemblage) (cépage) + Single Vineyards
Canada Serving temperature 
Australia Grape growing (guyot) (bush vines) (gobelet) (canopy) (pergola) + Canopy
New Zealand Aromas & Flavours tasting notes
South-Africa Closures (cork) (screwcaps)
Champagne Dosage/ Remuage / Riddling
Jura/Savoie  Tasting approach nose
Bordeaux (Right bank) Wine glasses
Bordeaux (Left bank) Terroir
Bourgogne red  Fining
Bourgogne white Malolactic fermentation
Beaujolais Carbonic maceration 
Loire (East) Pressing white wine
Loire (West) Sur Lie / Bâtonnage 
Rhône (North) Pressing red wine 
Rhône (South) Oak (barrel cask) (chips) (barrique) 
Provence Rosé / Saignee
Languedoc Packaging (bottles) (bag-in-box)
Alsace Vintages / Photosynthese
France small little-know appellations Cahors, Jurancon, Corsica Wine Faults (corked wines) (heat damage) (oxidized)
Piedmonte Barrel shapes (eggs) (amphora) + Phenolics
Tuscany Tannins
Veneto Apassimento
Campania Oxidation
Sicily Extraction / Remontage 
The diversity of Italy (other wine regions Abruzzo, Marche, Alto Adige, Puglia, etc.) Destemming / Sorting table
Galicia Clarification / Filtration
Priorat Ranking wines
Rioja Vertical tasting
Andalusia/Jerez Solera
Ribera del Duero Green harvest / Yield
Rueda Deleaving / Thinning
Pioneering with old grape varieties (Toro, Bierzo, Jumilla, Penedes, etc.) Old vines / Irrigation
Old Old world Yeast
Portugal South Fortifing wines
Portugal North Decanting
New new world Lactic Acid (ph)
German Riesling Residual sugar / German Wine Law
German dry wines Storage/cellar conditions temperature/light/humidity
German Pinots (Weis, Grau and Spätburgunder) Appearance/colour 
Austrian red wines Palate training with red wines 
Austrian white wines Palate training with white wines
Sweet wines (Tokaij, Eiswein, Sauternes, etc.)  Late harvest / Noble rot / Botrytis
Sparkling (Cava, Franciacorta, Fonkelwijn, Cremant, Prosecco, Mousseux) Frizzante / Spumante