Join us for an introduction to the wines of Bulgaria, with its over 6000 years of wine making history. We will start at the beginning with the rich ancient wine heritage and move towards the modern day, touching on topics such as the main wine regions, the most widely planted grapes, and interesting indigenous varieties. Once a country associated with cheap bulk-wine production for the export market, Bulgaria has carefully transitioned towards quality and (once again) established itself as a key player in quality wine production.
Part 2 : “Bulgarian Wine Today: Current Trends and Challenges" will be scheduled shortly.
Born in Bulgaria and educated in Italy, Nicoletta holds a Master's degree in winemaking and wine marketing from the University of Piacenza, Italy. She is also currently enrolled in the Master of Wine Program as a stage 2 student. Deeply passionate about wine, in particular artisan and natural wines, she has travelled extensively to wine regions, especially in Eastern Europe and the Caucasus area. Nicoletta works as an independent wine educator and communicator, is a guest professor at the University of Gastronomic Sciences, a Cava Certified Educator and a VDP Ambassador.
She lives on a permaculture farm in Tuscany (San Donato in Bellaria, Chianni) together with her husband and 2 children, expecting that the vineyard they planted together will bear its first fruits. Nicoletta is currently busy with work on the Balkan Wine Academy project, a platform aimed in providing education and wine tours to the Balkans. It is expected to be launched in the Fall of 2022. She is also studying to get French Wine Scholar credentials.
Sake has become the wine lovers' and sommeliers' new experience with the rise of new sake styles and as a new pairing with food.
François Chartier, master blender of the sake project Tanaka 1789 X Chartier, will share his knowledge on the different sake profiles and will link them to his groundbreaking Molecular Harmonies science of aromatic matching with world cuisines. This webinar is ideal for sommeliers and chefs, as for waitstaff, distributor sales personnel, wine professionals, and anyone who needs (or wants) to expertly pair sake and food, exactly like wine can be achieved!
François Chartier has been on an aromatic quest since the late 1980s to understand the impact of aromas in our daily lives, more specifically in the world of gastronomy, wine and beverages. The Quebec native has been living in Barcelona since 2016, with his wife and partner, sommelière Isabelle Moren.
A sommelier, cook, columnist, author, researcher, consultant, trainer and lecturer, he has had a unique and brilliant career.
His passion led him to follow his own path by bypassing some of the rules of his profession. In 2004, he created a new science: that of "Molecular Harmonies", based on the potential for aromatic synergy between foods – which has redefined haute cuisine –, as well as between foods, wines and different beverages. In doing so, he successfully explained and deepened the impact of aromas on the world's gastronomic heritage, as well as the harmony between food and wine and other drinks such as sake and beer.
Today, François Chartier is an advisor on the research committee for the new SONY AI: Artificial Intelligence & Gastronomy project in Tokyo, and "Master Blender" at one of the country's oldest sake breweries, Tanaka 1789; he has launched his first sake Tanaka 1789 X Chartier.
Thirty years ago, Nicolás Catena pioneered high-altitude viticulture in Argentina.
While searching for elegance and concentration, the Catena family found a strategy that today can be used for combatting climate change: "go higher". Malbec, Argentina’s leading red varietal was in decline and being pulled out.
Today, high-altitude Malbec has led to the rebirth of Argentine wine on the world stage. Ungrafted vines and ancient pre-phylloxera vine selections have something to do with this wine revolution. Join us to learn about how the Catena Institute of Wine uses science to preserve the culture and nature behind wine.
Dr Laura Catena is a Harvard and Stanford-trained biologist and physician, founder of the Catena Institute of Wine in Argentina, and managing director of Bodega Catena Zapata (Est. 1902). Since 1995, the Catena Institute has helped to elevate the Malbec varietal and Argentine wine as a whole. Under Laura’s leadership, Bodega Catena Zapata has earned six 100-point wine ratings and was voted the most awarded world winery by VIVINO WINE STYLE AWARDS. Laura is author of three books, “Vino Argentino,” “Gold in the Vineyards” and the upcoming “Malbec mon amour.” She lives with her husband and three children between Mendoza, Argentina, and San Francisco, California, where she volunteers as a street physician with the Department of Public Health.
Lebanon is home to one of the oldest wine cultures in the world that can be traced as far back as 7000 years ago. Ancient Phoenicians had a well-developed wine industry and were spreading the knowledge of winemaking all throughout the Mediterranean. But how much of those ancient origins can be seen in the modern Lebanese wines?
Currently there is a renaissance happening in the Lebanese wine world. Ancestral grapes and winemaking techniques that were long forgotten are now being highlighted and revived by the new generation of talented winemakers.
In this webinar we will discuss the fascinating and exciting past, present and future of the Lebanese wine. We will talk about the numerous challenges but also the incredible potential of this very special wine region.
Vitalii Dascaliuc was born in the Republic of Moldova, a country with one of the oldest wine cultures in the world. He was first exposed to wine through the rural wine-making of his grandparents.
He is a Certified Sommelier with the Court of Master Sommeliers and holds the WSET Advanced level certificate. He is also a wine judge for The Ultimate Wine Challenge and The International Wine Competition. He is currently one of the buyers at Domestique Wine in DC and is a wine educator at La Compagnie Des Vins Surnaturels in NYC.
From the climate to legislation, from equipment to personnel, growing and making wine in China has unique challenges to overcome. This webinar will delve into the trials and rewards of producing great wine in China, looking at 5 of the major growing regions, while outlining the history of viticulture in China and throwing light on the position that grape wine holds in Chinese culture both now and in the past.
Fongyee Walker MW (Master of Wine) is the co-founder, with Edward Ragg, of Dragon Phoenix Wine Consulting, Beijing’s first and fully independent wine consulting and education service (est. 2007). Fongyee has delivered both WSET course and special trade-targeted wine courses in Mandarin for such bodies as Wine Australia, the Hawke’s Bay Wine Association, the Napa Valley Vintners and numerous other groups, as well as creating a number of unique wine courses specifically tailored to mainland Chinese students. She became the first Master of Wine (MW) resident in mainland China in 2016 with her dissertation on winter vine burial practices in Hebei and Ningxia.
As a wine judge, Fongyee has judged at numerous wine competitions including the International Wine Challenge (UK), the Hong Kong International Wines and Spirits Competition and has been guest international judge for the Royal Melbourne Wine Show, Old Mutual Trophy (South Africa) Wine Show, the Qantas Western Australia Wine Show, AWOCA (Wines of Chile), the Hunter Valley Wine Show as well as many other regional wine shows. Fongyee has also written articles for Decanter Magazine, Wine Review, RVF China and Wine in China, among other Chinese wine magazines. She has also been a columnist for Decanter China, writing about educational issues.
Fongyee is also the star of Wok ’n Wine 品尝中国, a popular internet-broadcast show about food and wine matching with Chinese cuisines with more than 4 million viewers, as well as a new show (2021) Carpe Vinum 意大利美酒之游, featuring the wine and food of Italy.
Sake or Nihonshu is a Japanese traditional fermented alcoholic beverage made of Japonica rice, rice Koji and water. It is said Sake has more than 3000 years of history with a great depth of craftsmanship associated with microorganisms such as yeasts, lactic acid bacteria and Koji mold. In this webinar, we will discover the diversity of Flavours related with its production method, as well as fun food pairing tips!
Co-founder and vice president of Sake Business Laboratory, Inc.
WSET®certified Level3 SAKE Educator / WSET®certified Level3 Wine and Spirits(English) /IWC Sake competition judge.
Began her career working under a WSET Diploma-qualified CEO from London in the sales of wine from France, Spain and Australia, during which time she gleaned knowledge about the global wine trade and wine tasting from craftspeople, MWs and WSET Diploma holders.
She next joined established Cognac makers, Camus Wine & Spirits as sales & marketing manager for the Japan market which involved localizing foundational marketing strategies and tools created by the head office in France. It is during this time that she began her study about sake with a view to promoting its charms to the global wine market.
Since 2014 she interprets for a training program run by the Ministry of Agriculture, Forestry and Fisheries’ which invites Sake Educators from around the world, and in 2017 became certified as a WSET Sake Educator herself.
She has also been a SAKE division judge at the IWC since 2017.
The South African wine industry is facing their biggest challenge in over three centuries after the devastating effects of complete prohibition in response to the COVID-19 pandemic, yet the rising quality and reputation of their wines, together with the tenacity of the farmers and producers has inspired a wave of support from the global wine community in recent months.
It's been a long road from. the vineyards of the Cape Winelands to international markets, but the vibrance and diversity of South Africa's wines have been making real traction in recent years. Until now. The Afrikaans adage 'n boer maak n plan' meaning 'a farmer makes a plan' captures the spirit of resilience of the vintners who have come together to mobilise a recovery strategy as their future hangs in the balance. Join us for a one-hour webinar to hear their story from the post-Apartheid new dawn to the current landscape and what lies ahead for a future shaped by unimaginable setbacks.
Heidi is a Cape Wine Master and Principal of the Cape Wine Academy. She is a wine marketing and communications specialist recognised for her particular expertise in Cap Classique and Champagne. Her passion for wine is infectious and she shares her knowledge and experience by writing, teaching and presenting wine lectures and tasting experiences as head of South Africa’s most established and recognised wine school.
Heidi was previously Group Marketing Manager for Meridian Wine Merchants, Global Communications manager for DGB, Brand Manager for Veuve Clicquot and Krug and Trade Marketing Manager of the LVMH portfolio of Champagnes and spirits in South Africa.
Heidi is an experienced judge for Old Mutual Classic Wine Trophy competition, is the panel chair for the Amorim Cap Classique Challenge and has assessed sparkling wine for the Veritas Competition since 2010.
After a first webinar earlier this year on the vins doux naturels of France, Guilherme will focus this time on the fortified wines from the rest of the world with a focus on Italy, Spain, Portugal, Greece and New World (i.e. South Africa, USA, Australia).
He will explain them in their historical and geographic context; present to you their terroirs, appellations, vinification methods and aging methods.
Finally, he will discuss the gustative and olfactive characteristics of these wines.
Guilherme Martins holds a PhD from the University of Bordeaux (France) in wine microbiology and biotechnology, and an enologist graduate degree from the University of Vila Real (Portugal). His experience as a winemaker covers such countries as Portugal, France and the US.
He is currently the coordinator of the Master in Vineyard and Winery Management at the Institut de Sciences de la Vigne et du Vin at Bordeaux. His teaching presently focuses on winemaking as well as winery design and equipment.
He collaborates in wine consulting for various academic and commercial projects. He also lectures at various locations around the world, and actively participates in promoting and developing innovations in winemaking research useful for both students and the community at large.
Learn more about French Fortified Wines with the French Wine Scholar study and certification program.