Ray Isle, Executive Wine Editor of Food, Food & Wine, and Wine & Spirits Editor, of Travel & Leisure; Erica Duecy of Vinepair; and Felicity Carter of Meininger’s Wine Business International. Three of the world’s leading wine editors share the secrets of how to get an audience for your words in respected media.
Compared to other sectors, the wine industry often seems to rely on what it has done in the past or hunches. In this session, we talk to experts Lulie Halstead, Dr Simone Loose, and Paul Mabray about the challenges of gathering high quality data…and persuading wine producers to benefit from it.
If, like Eric Asimov of the New York Times, you are a natural and orange wine fan, or if you’ve yet to be seduced by low-intervention wines, this is your chance to put your questions to Alice Feiring, the unchallenged queen of the natural wine movement.
WSET? MW? MBA? What are the pros and cons of the main educational programs? Which qualification is most valuable for anyone looking for a job? Featuring: Ian Harris, head of the Wine & Spirit Education Trust, Damien Wilson of Sonoma State University, and Adrian Garforth, chairman of the Institute of Masters of Wine.
On the day that the Bordeaux En Primeur week should be getting underway, Decanter correspondent and award-winning writer, Jane Anson discusses with chateau owners, merchants and scientists who have been analysing the region using satellite imagery, what the 2019 vintage is really like, the implications of delaying its Spring release, and more generally how the…