Don’t get left behind when it comes to wine
Learn from a true wine expert
Jancis Robinson is wine columnist for the Financial Times, provides advice for the wine cellar of The Queen and was the first person outside the wine trade to become a Master of Wine.
She edits the Oxford Companion to Wine, widely considered to be the most comprehensive wine encyclopaedia in the world and co-authors The World Atlas of Wine, a classic of the wine world. Her book Wine Grapes was the first-ever winner of all six major wine book awards on both sides of the Atlantic.
Have fun while you learn
Jancis will share her extensive knowledge and secret shortcuts so you can taste wine like a professional at home, decipher wine labels and language, sniff out the best wine bargains wherever you are, choose from a restaurant wine list with confidence and avoid the most common wine pitfalls.
Using fun and practical activities Jancis will give you the confidence to feel like a wine expert in any situation.
An essential life skill
The US now drinks more wine than France. In the UK wine has overtaken beer as the nations favourite drink. Asia is witnessing a revolution in wine as China and India’s growing middle class sip more of what was once considered an elite european drink.
Wine is now becoming the drink of choice for much of the world so understanding wine is quickly becoming an essential life skill for success in business or social situations.
Meet Jancis! In this introduction Jancis explains her background, expertise and what excites here about wine. She talks about how the appreciation of wine has changed since she became involved in the industry and why she thinks wine should be a democratic drink that everyone can understand and enjoy.
In this lecture Jancis explains how she will provide you the tools, skills and confidence to choose the right wine. She will strip wine down to the basics, show you how to taste, how to choose the right kind of bottle and will also explain the winemaking process.
In this lecture Jancis explains the essentials that you will need to take the course.
In this lecture Jancis gives you advice on the best way to get the most out of the course by tasting as many different wines at once, preferably with a few friends.
In this lecture Jancis describes what that this section of the course will cover. This includes what wine is, where wine comes from, how wine is made and the art of reading a wine label.
In this lecture Jancis describes what wine is and how a single fermented fruit can produce such a huge range of different types and flavours of wines. She also covers the different types of wines available; red, white, rosé, sparkling and fortified and the differences between them.
In this lecture Jancis explains where wine can be grown, how the geography of winemaking is changing and how global warming means we could soon be seeing wines from as far north as Norway.
In this lecture Jancis covers the differences between old and new world wines and the rivalry which developed between the two schools of wine production. She talks about "Cellar Rats" and how they had a positive impact on European wine production, and how the study of wine terroir improved quality worldwide.
In this lecture Jancis delves into viticulture and how vineyards are designed. She talks about the wine growing season, the impact of weather on the grapes and the trick to balancing sugar and acidity. She looks into how the vines are tended and how farmers manage the vineyards from season to season.
In this lecture Jancis describes how the winemaker goes about creating their wine, how grapes are sorted and processed and the role sugars and CO2 play in the fermentation process. She talks about yeast types, must, mog, and lees in the production of white wine. She describes the differences in making red and white wines, caps, tannin, the value of skins, why winemakers use oak barrels, temperature control and why winemakers manage temperature so closely.
And would you believe that some wine is made in concrete tanks or that you can make white wine from red grapes?
In this lecture Jancis explains the clues you can use to decode wine labels, the differences between Burgundy and Bordeaux bottle shapes and what all the information on the label means. She explains the differences between old world and new world wine labelling and why different producers prioritise different types of information on their bottles.
Put your new wine knowledge to the test, good luck!
Jancis summarises what has been covered in this section; what wine is, the three types of wine, the three colours of wine, where wine is grown, the importance of seasons, the importance of grape sugar, and overview of the wine-making process and how to read a wine label.
Your first challenge. Visit your wine store and try out your newly acquired wine skills.
In this introduction Jancis explains the difference between tasting and drinking wine and how to get the most out of the wine tasting experience.
In this lecture Jancis talks about the best environment for wine tasting, the importance of wine temperature when tasting and the types of wine glasses for tasting; from the ISO to the coupe and options from world famous companies such as Riedel and Zalto.
In this lecture Jancis explains just how much information you can gain from the appearance of the wine before tasting and what the colour of white wines tells you about the age of the wine.
In this lecture Jancis explains what you can learn from the appearance of red wines, even as far as telling what weather the grapes were grown in.
In this lecture Jancis explains the importance of smell and how your olfactory bulb can tell you more about wine than any other part of your body. She discusses the importance of aroma and how to spot a corked or oxidised wine. She explains how wine tasters describe the smell of wine through similes comparing wine to fruit, vegetables, spices, minerals and other scents we experience in everyday life. She mentions how different wine tasters use their own vocabularies, and how newcomers can be as descriptive as more experienced wine tasters.
In this lecture Jancis describes the tasting experience, what your taste buds tell you and how you can be a great wine taster without ever drinking a drop. She describes the 4 key dimensions of wine: sugar, acidity, tannin and alcohol. She looks into how acidity influences taste, what the wine growing climate does to the acidity of wine, how tannin preserves red wine, and how they can also be present in white wine as astringency. She also explains what alcohol feels like as you taste the wine, how to identify balance in wine, as well as the finish and what that tells you about the quality of wine.
Jancis then demonstrates the tasting of an Australia Shiraz and shows the process of how to take tasting notes.
Jancis summaries what she has covered in this section: where and how to taste, what the ideal wine glass looks like, how to use your eyes, noses and palates to judge a wine and finally how to write a tasting note.
Another challenge. Get together with friends for tasting activities which don't always require wine and fine tune your taste buds.
In this introduction Jancis explains how she is going to help you traverse the minefield that is buying wine from the enormous selection available. She is going to try and direct you to some of the more reliable and best value choices, and to help you be more comfortable and confident when ordering or buying wine.
In this lecture Jancis explains how to avoid the pitfalls of buying wine in supermarkets, the benefits of independent wine retailers and the importance of establishing a relationship with a good independent store. She gives you tips on how to find a certain wine at the lowest price, what to consider (and watch out for) if you'd like to join a wine club.
In this lecture Jancis explains how there is very little correlation between the price and quality of wine, and why you should avoid the very cheapest bottles of wine. She gives a general rule of thumb to find a fair price of a bottle of wine, gives some sources of information to help find great wines based on other enthusiasts' experiences and why your should look out for unusual grape varieties.
In this lecture Jancis covers some common mistakes to avoid when buying wine, for example when on holiday, wine tasting parties and which wines to avoid when buying in a store.
In this lecture Jancis recommends some grape type and country combinations which are generally a safe bet, as well as some suggestions for more adventurous and less well known wines which you might not have tried before.
The attached document lists all Jancis's recommendations for both which you can use next time you are perusing a wine selection.
In this lecture Jancis talks about why you shouldn't stress too much about matching wines to food and gives you some advice and pitfalls to avoid. She lets you in on the secret of the two foodstuffs which make wine taste strange. She goes on to recommend which wines you should try with which meals and debunks some of the common myths.
The attached document lists Jancis's recommendations for matching which wines with which foods.
In this lecture Jancis talks about how wine making is moving away from agrichemicals are changing, what the three new techniques of wine making are and how to spot them. She talks about how sulphur, how it can affect some asthmatics and even "orange" wines which don't fall into the traditional categories of red, white or rose.
Put your new wine knowledge to the test, good luck!
Jancis summarises what she has covered in this section: Where to buy wine, what to pay, some recommendations of safe bets as well as more adventurous wines, how to match food and wine and some specific recommendations and finally how wine making is changing.
Your next challenge. Get out there and find your local experts.
In this introduction Jancis explains how she is going to cover how to get the most out of wine in some specific situations: when faced with a restaurant wine list, out on a date, buying a special bottle as a gift or for a dinner party.
In this lecture Jancis explains why you shouldn't just buy the second least expensive wine, how to get the best advice and why you shouldn't just go for the house wine. She explains how to go through the process of the tasting ritual and what you're looking for when you try the wine.
In this lecture Jancis explains how to select wines for entertaining at home, offers some ideas on how to compare similar wines with your guests and how to change the wines as the evening progresses. And the wine to definitely avoid if you're serving chocolate mousse!
In this lecture Jancis explains why its usually a bad idea to buy the most expensive bottle in a wine shop for a dinner party, and which premium wines are best suited to being drunk immediately. She also offers advice on which wines are best suited to more relaxed outdoor occasions such as a BBQ.
In this lecture Jancis gives tips in the social etiquette of wine drinking in business situations to avoid awkward moments.
In this lecture Jancis covers how to select wine for special occasions, makes some suggestions for good value sparkling wines for gatherings, gives some wine ideas for birthdays and Valentine's Day.
In this lecture Jancis gives a couple of tips on how to choose wine on a date.
Put your new wine knowledge to the test, good luck!
In this summary Jancis gives some final tips on how to choose the right wine for each situation.
In this activity Jancis gives some suggestions to help build on what you've learn so far as a group.
What hardware do you need to get the most from your wines? Cork extractors, glasses, decanters, champagne bottle openers and more. Jancis tells you about her favourite essential items and the best way to use them.
The differences between real cork, plastic, screw-tops and other wine bottle closures.
Jancis demonstrates the various tools and techniques you can use to successfully open your bottles, what you should do if the cork breaks and how to open sparkling wine safely.
Reasons why you might want to decant wine, what you need and how you should do it.
Wine faults are rare but you need to be able to spot them. Jancis describes typical faults such as "corked" wines, reduction, oxidation, yeast, VA, how to spot them and what you can do about them.
Jancis describes the wines you should and shouldn't age, the best environment to store them in and what to do if you can't create the required conditions.
Jancis describes how some people are able to turn their love of wine into profit through collecting and investing. She talks about how to stay safe when investing and lists some wines you may consider purchasing.
A recap of everything you've learned in this section.
Put your new wine knowledge to the test, good luck!
Another challenge you can share with friends to help you understand the effects of decanting.
Want to know even more about wine? Jancis shares her tips on the resources available to expand your knowledge and skills further.
A list of specially selected resources to help you on your journey to mastering wine.
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Jancis has been writing about wine since 1975 when she became assistant editor for the trade magazine Wine & Spirit. In 1984 she became the first person outside the wine trade to become a Master of Wine. She also served as British Airways' wine consultant, and supervised the BA Concorde cellar luxury selection, from 1995 until she resigned in 2010.
As a wine writer, she has become one of the world's leading authors of educational and encyclopaedic material on wine. The Oxford Companion to Wine, edited by Robinson and now in its 4th edition, is widely considered to be the most comprehensive wine encyclopaedia in the world. The World Atlas of Wine by Hugh Johnson and Robinson, now in its 7th edition, is a classic of the wine world while Wine Grapes was the first-ever winner of all six major wine book awards on both sides of the Atlantic.
Jancis Robinson has also presented her own 10-episode wine course on BBC television, has an honorary doctorate from the Open University, and was made an OBE in 2003. Her further accolades include multiple James Beard, Glenfiddich and André Simon Memorial Awards, and in 1999 was made Person of the Year by Decanter magazine.
Once a columnist for Wine Spectator, she now writes weekly for the Financial Times and daily for her own award-winning website. She also provides advice for the wine cellar of Queen Elizabeth II.
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