Develop your wine knowledge with practical resources drawn from my teaching and study. Explore grape profiles, reference tables and tasting exercises designed to connect theory with what’s in the glass, whether you’re preparing for WSET examinations or pursuing your own curiosity.
In Guangzhou one November, I drank a Beaujolais made only weeks before. Years later in Paris, I tasted a fifteen-year-old from the same region. Both were complete.
My WSET students often ask which book will help them pass. Usually the answer is the one they already have. There is one exception, and it has just arrived at the Atelier.
For years I carried a French phrase about the finish of great wine without understanding it. One evening in Hong Kong, a Condrieu explained it after I had swallowed.
The three WSET wine textbooks are now available at Atelier del Vino, Grande Passione's home in Verona. I recommend the Level 3 book, which explains why wines taste the way they do. You need no course to benefit from it, only curiosity and a glass nearby.
In Hong Kong, a room of experienced tasters could not agree on acidity, tannin or sweetness. So one week I brought four bottles of water, each holding a single component, and we tasted them one at a time. This is the method that came from that evening, and how to repeat it at home.
