uygtf - Julia Scavo

22 Oct How should wine education institutions respond to the threats and opportunities presented by recent developments in AI technology? by Julia Scavo DipWSET

Posted at 08:19h in Blog

Artificial intelligence technology or AI technology can be regarded as the simulation of the brain intelligence. Its goal is to develop computer systems that can perform tasks which typically require human intelligence such as perception, recognition, reasoning, judging, discriminating, learning, decision making, problem solving. Its...

25 Jul Annual postcard from Fink&Kotzian – 2021 release

Posted at 15:04h in Blog

I first met Christian Fink in Vienna in 2017 during the Best Sommelier of Europe. We visited the Egon Schiele pop- up exhibition at the Albertina Museum together with some other winemakers and sommeliers, then shared dinner and art issues. He was then sitted at...

10 Jul The mystique of the old vines – by Myriam Fargeot “Wine Besty” Sommelier& wine consultant

Posted at 20:42h in Blog

The grandfather plants the vine, his son makes the wine. His grandson will know why. (Anonymous). The vine, aka Vitis vinifera in Europe, is a perennial creeper. This implies the notion of age of the vines, considered by many as a factor of quality ...

10 Jul From the root to the glass… by Myriam Fargeot “Wine Besty” Sommelier& wine consultant

Posted at 20:19h in Blog

1924...

06 Jul Stylistic differences generated by the use of various moto starters – a Sakeist masterclass by Julia Scavo DipWSET

Posted at 11:02h in Blog

Ichi: koji. Ni: moto. San: tsukuri. First – the koji, second – the moto, third – the brewing. This statement testifies to the importance of the moto. But what is moto? Moto or Shubo is a “mother culture”, a starter that is prepared by mixing steamed rice, kōji,...

30 Jun 20ème édition du Master of Port – récit du challenge des sélections 2023

Posted at 15:13h in Blog

Les sélections du 20ème concours « Master of Port », édition 2023 se sont déroulées lundi 26 juin, en « terre portugaise », bien qu’en plein cœur de la capitale française – à l’Ambassade du Portugal à Paris. Cette rencontre biennale devenue incontournable pour les professionnels amoureux du Porto...

10 Jun My name is Franc, Cabernet Franc

Posted at 09:31h in Blog

June 8, 2023 – Château Jean Faure organised the first Cabernet franc Symposium. University professors, researchers, nurserymen, oenologists, viticulturists, sommeliers, MWs and candidates to the program of the IMW all shared their interest, passion, and thoughts about this intriguing grape variety with long history and...

16 Feb A brief overview of Romanian wine

Posted at 07:36h in Blog

A brief overview of Romanian wine, its scale statistically and brief history Romania is home to one of the oldest wine growing cultures in Europe, predating ancient Dacia, shaped by the Romans, the monasteries and subsequently influenced by the French. It now has a clear focus...

16 Feb An Anatomy of 2022 in Provence

Posted at 07:28h in Blog

An Anatomy of 2022 in Provence - First thoughts and conclusions based on the Rosé Press Tasting, February 2, 2022 The 2022 vintage in Provence almost came as a blessing after the challenging frost- affected and mildew- impacted 2021. With an estimated rise in volume of...

31 Oct The Serbian Rakija Universe explained by PhD Ivan Urošević

Posted at 13:17h in Blog

Article inspired by PhD Ivan Urošević - TOK Distillery – “Rakija plum brandy production” Rakija is one of the most produced and consumed beverages in Serbia and the Balkans, generally speaking. But what is Rakija? The definition of Rakija: Produced entirely by fermentation of fruits and distillation...