Christopher Chen PhD - UCCE North Coast Viticulture

Ronald and I chat about what we think we put as answers in this year's practical exam (bear in mind we can only tell you what we remember), and then go through the exam discussing our answers and approach to each wine, as well as some tips we found helpful when preparing for it. After that, Ronald discusses his experiences of the Middle East and The Netherlands, comparing their stances on alcohol consumption. And more...Ronald is a wine writer and educator. After a diverse career (ranging from training hospitality staff to managing a professional theatre group) he came to wine around 20 years ago. He now spends his time as editor and columnist at the Dutch wine magazine Perswijn (@perswijn) and as lead tutor for the WSET Diploma programme at The Wine School NZ (@wineschoolnz), next to teaching for various other wine schools. He gets to travel to wine regions all around the world as part of the job and has a special love for Sherry and Port, as well as for all things sparkling and German Riesling. Oh, and he is currently on Stage 3 of the Master of Wine programme.

We speak with the legendary Greg Lambrecht, inventor of Coravin. We ask about Coravin market stats, then about his invention process, whether the wine trade needs more innovation, whether science can take away from the 'romance' of wine and much more!

We chat to Amanda Barnes about all things South America. The first 40 minutes or so are just the major regions and funnels that you should be aware of, so this is crucial for any practical students. The latter part we discuss the roles of wine writers, what kind of language is useful and more...

We chat to Larry Lockshin about his research on wine marketing. What are the most effective ways to market wines? Are regional bodies effective? What about competitions and awards? How should we promote sustainability? And more...

We talk to Diana Snowden Seysses - winemaker at two illustrious houses from other sides of the pond.  We ask what her approach to viticulture is, how she is mitigating the effects of climate change and why she thinks glyphosate is "The Devil's Spunk".  We talk about whole cluster fermentation, inoculation, acidification, oak treatments and more...

We talk to Alex Maltman, Emeritus Professor Aberystwyth University, about geology and wine.  We ask how the geology of the vineyard impacts the winemaking practices and final flavour of the wine?  Why does soil pH matter and what can we do about it?  Is 'minerality' a useful word for wine tasting?  And more... Find his book here:  https://www.google.co.uk/books/edition/Vineyards_Rocks_and_Soils/8vdJDwAAQBAJ?hl=en

We talk to Dr Christopher Chen, the UCCE Integrated Vineyard Systems Advisor for the North Coast region of California.  Chris's research focuses on Climate- Adaptive viticulture practices, so we ask all things viticultural.  What are the main considerations when selecting rootstocks and what species look promising in the future?  How can vinegrowers mitigate some of the effects of climate change?  Is dry farming a serious option?  What developments can we expect to see in precision viticulture?  And more...

We talk to Prof Sakkie Pretorius, Deputy Vice-Chancellor of Macquarie University.  We ask what the major flavour compounds produced by yeasts are and how they do them?  How are different compounds (like rotundone) discovered in wines?  What are the potential uses of GMO yeasts and how does gain-of-function research provide practical applications in the winery?  What does the future hold for yeast research?  And more....

We chat with Brad Greatrix, of Nyetimber fame, on all things sparkling winemaking.  What are the best grape varieties to use?  How do you manage pH in a marginal climate?  What factors influence the finished texture?  What does he think abut light-strike? And much more...

We talk to Laura Willoughby MBE - co-founder of Club Soda, the Mindful Drinking Movement.  We ask what the big trends in no/low are, what the wine trade should learn from and contribute to this, how restaurants can incorporate alc-alternatives to make money and whether or not we should be worried in the world of wine (answer = yes!). Laura Willoughby MBE is co-founder of Club Soda, the Mindful Drinking Movement. Their aim is to help people drink more mindfully and live well. The inspiration for Club Soda comes Laura’s experience of giving up drinking ten years ago. A campaigner at heart with a background in movement building and politics, she realised that one of the big sticking points was a way to support people to take a self-guided journey to change their drinking. Club Soda https://joinclubsoda.com/ has over 70,000 individual members and nearly 100 brand members who they support through research and collaborative projects. They have built a drinks guide and they run the UK’s only Mindful Drinking Festival which is now in its 8th edition. Laura and here team Opened the pop-up alcohol-free shop in London’s West End in 2022. She is co-author of How to Be a Mindful Drinker published by DK books. Laura is Imbibe’s No & Low ambassador and judge for the IWSC awards.