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Get to know the CWO Hosts: Jessica Harrison

Jessica Harrison

Get to know the CWO Hosts

We recently sat down with Jessica Harrison, host for our French events. After a decade of working behind the scenes in the events industry, she discovered that she had a natural talent for hosting. Read on to find out what she likes best about her role with Chief Wine Officer, and whether or not there’s a difference in how the British and the French like to taste wine…

Chief Wine Officer: How do you explain what you do for a living when friends or family ask?

Jessica Harrison: “I tell them that I ‘bring the energy’ to the party!”

How did you make the transition to being an event host?

“I’ve been in the events industry for about 10 years. When I joined Chief Nation, I was the dedicated manager for all French events and started shadowing our hosts and wine speakers until I gradually built enough confidence to host myself. I thoroughly enjoy welcoming and entertaining guests throughout the Chief Wine Officer events.”

Can you remember the first ever event you hosted? What did it feel like?

“It was soon after the pandemic when we started our first ever digital CWO events. It was nerve-racking, not knowing how well a virtual event would perform, and I was worried I might mess up my words. However, I met some lovely individuals and very quickly felt at ease. And the good thing with virtual events is that you can have notes up on a screen!”

You host our French events? Can you tell us about any cultural difference you have noticed between English and French events?

It does depend on the event, but I must say that the French are usually more adventurous with their wine tasting and look forward to discovering wines from different countries. They also tend to take the Chief Wine Officer competition very seriously, which is great to see!

What is the single best thing you have learned about people by being an event host?

“I learned that bringing together people who don’t know each other is such an amazing and admirable thing to witness. They are willing to meet new people and learn from each other.”

Our last question is an obvious one... What is your favourite wine?

“When it comes to white wines I do love Chablis. But overall, I must say Rose Champagne is my favourite!”

Connect and taste

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If you’d like to attend one of our events, whether in Paris or elsewhere, then why not look at our calendar?

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Access courses from the Wine and Spirit Education Trust (WSET) at exclusive discount prices

CWO Society benefit highlight

Access course from the Wine and Spirit Education Trust (WSET) at exclusive discount prices

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With the right wine knowledge, you can pick the perfect accompaniment for any occasion, impress your friends and family, and make the important moments in life much more memorable. Yet reliable information on wine can be hard to find. Search online and you’ll get a mixed bag of differing opinions. How can a novice make the right choice?

This quandary is why we’ve teamed up with the Wine and Spirit Education Trust (WSET) to make wines more accessible to our CWO Society members. You can now take the first three levels of the WSET wine course at a special 10% discounted price.

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Get an exclusive 10% off Level 1-3 wine courses when you join the CWO Society and get ready to impress your friends and peers with your wine tasting knowledge!

Pick the right wines for the right occasion

The world of wines has its own vocabulary. Once you complete the first level of this WSET course, you’ll be able to identify different types of wines, understand the grapes used within, and fully appreciate the rich variety of tastes they produce.

But that’s just the beginning. Once you’ve mastered your palette, you’ll be able to pair your wines with food and store your collection without losing vital flavours.

The best part is you’ll never again need to guess what you’re tasting. As a WSET course graduate, you’ll have no trouble precisely describing the aroma, body, acidity, tannins and sweetness of whatever gets poured.

With the level 2 and 3 certifications, you can go even deeper. See wine not just with a taster’s eye, but also with the eye of the wine maker. You’ll understand where and how different styles and qualities of wines are created, and how they’re labeled to give you an insider perspective.

What’s the difference between Chardonnay and Sauvignon Blanc? How does origin affect style and quality? You’ll soon be able to answer all of these questions and more!

Turn your enthusiasm into real expertise

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language of yes

Edouard Baijot MW, Director Luxury for the E&J Gallo Winery, talks latest UK release with 'Rhône Ranger' Randall Grahm

Spotlight series

Edouard Baijot MW and E. & J. Gallo Winery launch The Language of Yes in partnership with Randall Grahm

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E. & J. Gallo Winery and Edouard Baijot, Master of Wine and Chief Wine Officer regular, have teamed up with innovative California wine producer Randall Grahm, to add a new range to their luxury portfolio:

The Language of Yes.

Randall Grahm, known affectionately as the ‘Rhône Ranger’ is well-known in winemaking for his pioneering work cultivating cool-weather Rhône grape varieties in California and for founding Bonny Doon vineyard. He was also an early advocate for screw tops on premium wine and is a Vintner’s Hall of Fame inductee.

The Language of Yes is unique in its approach, bringing Old World methodology and sentiment, usually unique to soils and climates of Europe, to Californian wine making. This will be an exclusive release for the UK and US markets beginning with a 2020 Syrah and 2020 Grenache, both cool climate grape varietals.

In the UK, E. & J. Gallo Winery has also announced a new partnership with Hallgarten & Novum Wines to distribute their luxury offerings.

As for Edouard’s involvement, he says:

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“We are extremely excited to introduce The Language of Yes to our luxury portfolio,” says Edouard. “It has been a pleasure working with Randall Grahm, his expertise and craftsmanship have resulted in truly excellent wines that consumers are sure to love.

“We are also looking forward to working with our new partners Hallgarten & Novum. This marks an exciting new chapter in terms of our presence in both the on-trade and fine wine merchants in the UK.”

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Edouard Baijot is a celebrated Master of Wine who has been enhancing our French Chief Wine Officer events with his quick wit and extensive wine knowledge over the past few years. Away from the engaged minds of European tech executives, he leads E. & J. Gallo Winery’s luxury and international wine portfolio, something that is constantly growing and evolving under his tasteful eye.

To meet Edouard at a Chief Wine Officer event, browse our upcoming French events here.

If you’d simply like to get to know more about the Master of Wine and his illustrious journey in wine, read our interview with him.

Discover more

In his own words

The way Edouard tells it, his career in wine was a matter of fate. Growing up in the Côte des Blancs, he was inexorably drawn to the industry that shaped the history, culture, and development of his home region. Edouard finally entered the wine industry in 2002 with E&J Gallo, where he remains to this day.

&

Meet Edouard

Edouard’s passion and curiosity are pivotal to his success, and that’s evident as he recounts the moments, opinions, and experiences that have shaped his wine philosophy. If you are fortunate enough to attend a Chief Wine Officer event in France, Edouard may be your guide.


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Interview with Eugene Mlynczyk MW

Eugene Mlynczyk

Interview with a Master of Wine

One of Canada’s most celebrated wine professionals, Eugene has been a certified Master of wine since 2015 and is a former Independent Wine Education Guild Diploma Instructor and Diploma Program Coordinator.

Euguene is the National Sales Manager at Principle Fine Wines and was previously awarded the Robert Mondavi Award for achieving the highest grade of his year in the written theory section of his Master of Wine certification.

Chief Wine Officer: Tell us a little about your background – how did you first become interested in wine?

Eugene Mlynczyk MW: “Well, it certainly was NOT part of my family’s Eastern European heritage, unless it was vodka or sweet cherry wine. I was a Canadian off to university in California, and in my sophomore year I moved into an international themed co-op called Hammarskjold House. We shared a lot of duties and started a fun Friday night movie and speaker get-together series. These seemed to call for “wine & cheese” and I raised my hand to be responsible for the wines.

“So with literally a $20 budget, I found myself biking with my trusty backpack to a Safeway supermarket and shopping a theme — Chilean wines one week, maybe local Californian the next. Believe it or not, $20 could go around quite a bit back in those days (the 1980s!). When I returned home to Canada afterwards, I started to explore the local Niagara wine scene, which was then just hitting its teenage stride, and it has been a passion ever since.”

When did you first think, “I want to become a Master of Wine”?

“In order to enter the wine industry (and also because of my love of learning), I studied many wine courses by correspondence and in person before completing the WSET Diploma back around 2001/2 (I should recall the exact year, but it’s been a while!). This all happened in a breakneck span of about three years, and I thought I was done after that. However, sometimes the student never leaves the room, and with the strong support and prodding of my then VP of Sales at Vincor Canada (then Canada’s largest wine producer and marketer) I decided the pinnacle of wine education, namely the Master of Wine qualification, made sense. I had the support of work, family, and the passion to do it.

“I was confident I could succeed, and with much effort and a “community” of study mates and friends, I did — becoming the fourth Canadian MW in 2015. There are now ten in Canada, as of mid-2021. I am also very proud of being awarded the Robert Mondavi Winery Award for the best overall performance in the Theory papers in my year. (I sell these fine wines too, so I am doubly proud with this award!”

What’s the best thing about your job?

“My current role is leading the small fine wine team within Arterra Canada called Principle Fine Wines. This is an extension of my 20 years in wine sales and a logical place to be. However, if you called me a “salesman” I might be offended. I think of what I do as working with a close group of friends, and that includes the customers we sell to, whether private clients or restaurateurs or others.

“The old adage is that if you love what you do, you’ll never work a day in your life, and though that is a bit of an exaggeration, there is a deep kernel of truth to it. Wine is the core which fuels all else for me, and I don’t know if I could (or would) do this if it wasn’t wine I was selling. And finally, every day is a bit different than every other day and (soon, once again) I will be able to continue to travel and learn even more about the makers, places and experiences in the global wine world.”

What wine do you think people should appreciate but don’t?

“If I can be so bold as to say it, I think the wine people should appreciate is the one that is right in front of them. In other words, leave your biases behind as much as possible, and savour the moment. In many cases the experience and setting in which you are tasting wine, however humble, cannot be fully separated from what’s in the glass itself. We just celebrated our 25th wedding anniversary, and my wife and I shared a simple patio bite with an inexpensive, light, chilled local Niagara Sauvignon Blanc. The wine was wonderful!

“My only proviso would be that since we all taste things differently (as we see, smell, feel differently as well), you should trust your own taste. Just try to avoid jumping to early or preconceived conclusions, whether “I’m going to love that!” or perhaps worse, “I’m going to hate this.” We shape our own destinies.”

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Next time you are tasting wine together, think about how the wine feels in your mouth texturally. Is it super crisp, is it mouth-filling or is it really soft and silky?

– Eugene Mlynczyk MW

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What is your favourite expensive wine, and your favourite affordable wine?

“There is such a broad range of definitions when you consider “expensive” and “affordable,” but understanding that, I might say that my favourite luxury wine is sparkling, and more often than not, it is Champagne, with the caveat that this can also include some rising traditional method contenders from other origins as well. Louis Roederer Cristal Rose 1996 was a recent (anniversary) highlight, once again tying wine to occasion inseparably.

“For my choice of affordable wine, I’ll read “inexpensive” into the equation here, and I might stay local and choose a Niagara Peninsula Riesling (drier the better) or Pinot Noir (the more savoury the better). At the lower price end there can be plenty of variability, so I like to try before I buy (and commit to a case or more!).”

What wine fact can you share with our readers so they can impress their friends?

“Honestly, it is so easy to impress people in this regard because wine is about enjoyment and the consequent knowledge bar seems to be set pretty low. Recently I mentioned often preferring lower priced wines sealed with screwcap closures so that they weren’t subject to cork taint, and the person across from me immediately said, “Hey, you really know your stuff!”.

“More seriously, I offer this tidbit to share with your friends: next time you are tasting wine together, think about how the wine feels in your mouth texturally. Is it super crisp, is it mouth-filling or is it really soft and silky? Think about building materials or fabric (stones, clay or silk, velvet, denim) and which of these are most like the wine in your mouth. Then you can truly discuss “mouth feel” or the wine’s texture. This goes beyond just talking about the flavours you are tasting, which of course are important, but is sometimes where we stop.”

If you were hosting a dinner party, who would you invite (from anytime, anywhere)?

“Ha! This sounds like a question which deserves a traditional Gandhi, Linus Pauling or Rembrandt type answer. Since I don’t know the drinking habits of many famous folks, I will draw on my background in the fine arts (I hold a BA in Painting & Drawing from Stanford University and a Master of Fine Arts from Indiana University) and suggest a mixed set of abstract art “heroes”: Franz Kline, Clyfford Still, Gerhard Richter and Joan Mitchell. Plus I’d love to talk again to my beloved Stanford art teachers, Frank Lobdell and Nathan Oliveira, who both passed away in the last decade or so, RIP.”

What is your wine guilty pleasure?

“Probably the fact that I drink wine almost every day! There are so many wines, and so many meals to match them with, that I can’t conceive of ever not wanting wine to complement our daily meals. 1 + 1 = 3 and though there are many fine waters out there (and even water sommeliers), water just doesn’t cut it for me. And also try to drink wines from the place you’re in with the food from the place you’re in. Another popular (but true) adage.”

Meet Eugene

Attend a CWO event in the USA and meet the Master of Wine himself

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About Eugene

Visit the Masters of Wine website to get a detailed breakdown of Eugene’s expertise and history in wine

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Any questions?

If you have any wine tasting or wine industry questions for Eugene, email us and we’ll send them on


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Interview with Cees van Casteren MW

Cees van Casteren

Interview with a Master of Wine

Cees van Casteren is a Dutch Master of Wine, a title he’s held since 2012 and was only the second to attain in the Netherlands. His expertise is wide-ranging and extends to a truly astounding number of international wine regions.

Aside from giving our guests at Dutch events an unforgettable wine tasting experience, Cees is a celebrated author having published 12 books on wine, a WSET teacher, and runs his own consultancy and training business. Cees has also been named the Netherlands’ Vinologist of the year twice and writes for a number of local and international wine publications. We had a great time learning more about the man behind the words.

Chief Wine Officer: Tell us a little about your background – how did you first become interested in wine?

Cees van Casteren MW: “When I was Praeses of the student body in the city of Tilburg, the father of one of my colleagues in the Senate happened to be the city’s main wine trader. He made sure to spoil us with these fantastic wine tastings every now and then. Although at that time, I have to admit, I was a devoted beer drinker, he got me hooked on wine as well.”

When did you first think, “I want to become a Master of Wine”?

“When I lived in the USA in the nineties, Michael Aaron of Sherry-Lehmann in New York City suggested I make a career change from the perfume industry to the wine trade. “All that matters in the wine trade however”, he said, “is experience”. Hastily, he added: “of which you have none”.

“But the good news according to Michael was that I could follow a specific course and once I passed, it would the equivalent of many years of experience. He was hinting at the Master of Wine qualification. Although (rightfully) I wasn’t accepted in the programme at that time, ‘a seed was planted’ and ten years later I would re-apply and be accepted. “

What’s the best thing about your job?

“Meeting the very special personalities of the wine industry: producers, growers, my colleagues, wine writers, buyers and sommeliers; a rare cuvée of very different people, but all having the heart for wine in the right place.”

What wine do you think people should appreciate but don’t?

“German Riesling. It is maybe the most underrated wine in the world but can give astonishing complexity. In a world where commercial Chardonnays, Sauvignon Blancs and Pinot Grigios are often interchangeable, German Riesling always remembers its origin.”

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When you pour a glass of champagne, about 80 percent of the carbon dioxide escapes invisibly through the liquid’s surface through a process called diffusion. The rest forms the about one million bubbles in a champagne flute.

– Cees van Casteren MW

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What is your favourite expensive wine, and your favourite affordable wine?

“There is at least a cuvée of favourites, some of which are expensive. Château Lafite Rothschild, Comtes de Champagne, Seña from Chile, Baumard Clos du Papillon, (top notch Loire Chenin Blanc), Christmann Ruppertsberg Riesling Pfalz, Knoll Grüner Veltliner Smaragd Loibenberg, Gaia Assyrtiko Santorini, Roda I from Rioja and El Nogal from Pagos de Capellanes in Ribera del Duero, Feldmarschall Müller-Thurgau from Alto Adige… (how long do you have?).

“Some ten years ago I discovered this Crémant de Bourgogne which only differs in price from champagne.”

What wine fact can you share with our readers so they can impress their friends?

“When you pour a glass of champagne, about 80 percent of the carbon dioxide escapes invisibly through the liquid’s surface through a process called diffusion. The rest forms the about one million bubbles in a champagne flute.”

If you were hosting a dinner party, who would you invite (from anytime, anywhere)?

“Johan Cruijff (captain of the Dutch team in 1974), Meryl Streep, Paul Pontallier (the winemaker of Château Margaux who passed away a few years ago), Amy Winehouse, Roald Dahl, Maria Callas, Tommy Cooper and Frank Sinatra.”

What is your wine guilty pleasure?

“Rosé (especially in summer but is becoming more and more my year-round wine guilty pleasure…).”

Meet Cees

Attend a CWO event in London and meet the Master of Wine himself

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About Cees

Visit the Masters of Wine website to get a detailed breakdown of Cees’ expertise and history in wine

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Any questions?

If you have any wine tasting or wine industry questions for Cees, email us and we’ll send them on


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Interview with Amy Christine MW

Amy Christine

Interview with a Master of Wine

Achieving her Master of Wine certification in 2013, Amy Christine is an immensely knowledgeable and personable voice at our Chief Wine Officer events. Alongside her husband, Amy co-owns and runs Holus Bolus & The Joy Fantastic, a CCOF certified organic winery in the hills of Santa Barbara County.

Amy also teaches Wine & Spirit Education Trust (WSET) courses in Los Angeles and passionately defends the merits of Syrah, the topic of her Master of Wine dissertation (as you’ll soon find out in more detail). We interviewed Amy to understand her tastes, inspiration, and wine journey so far.

Chief Wine Officer: Tell us a little about your background – how did you first become interested in wine?

Amy Christine MW: “I was an actress and a waitress in LA, and I sort of fell into wine out of job necessity and I think probably boredom too! I found the endless details around wine to be fascinating.”

When did you first think, “I want to become a Master of Wine”?

“I have always been academically oriented, so in my spare time I would read and study wine. Then one day in 2006, kind of on a whim, I decided to apply to the Master of Wine Study Program because I thought it would be “fun”. I was shocked that I was accepted!”

What’s the best thing about your job?

“Working with my husband in the vineyard. We have a small 5-acre organically farmed vineyard in Sta. Rita Hills in Santa Barbara County, California where we do as much of the farming ourselves as possible. During the COVID crisis we have found ourselves with a lot of time on our hands. We have spent our time hand weeding, sucking and shoot thinning in the vineyard. It has been great, but my lower back hates me. ”

What wine do you think people should appreciate but don’t?

“SYRAH! I wrote my Master of Wine dissertation on “The Decline of Varietally Labeled U.S. Syrah” because my husband and I not only grow and make Syrah, but some of our favorite wines in the world come from the Northern Rhone Valley in France, which is Syrah country. My dissertation showed that people don’t buy Syrah not because they don’t like it, but because they don’t even see it on the shelf when Cabernet Sauvignon and Pinot Noir are options. In other words, they aren’t even aware of it as an option. So people should drink more Syrah – try it – you’ll like it!”

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I will drink Champagne at any time, on any occasion, with any type of food. Taco truck burritos and Champagne are a favorite pairing at our house!

– Amy Christine MW

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What is your favourite expensive wine, and your favourite affordable wine?

“My favorite “most expensive wine” is not all that expensive, a couple hundred dollars, either Salvioni, Cerbaiola, Brunello di Montalcino or Poggio di Sotto, Brunello di Montalcino. As much of a Francophile as I am, both of these wines are wonders at 10, 15, 20 years old or more.

“For white wine I would choose Burgundy, of course! Bonneau du Martray, Corton-Charlemagne is expensive and gulpable! My “least expensive wine” would probably be in the $25 range. I don’t drink much wine below that price point, because life’s too short! Muscadet Sevre at Maine from the Loire Valley, a crisp, unoaked white wine, or Gruner Veltliner from Austria. Those are go-to BTG options for me. “

What wine fact can you share with our readers so they can impress their friends?

“1. Red wines almost always have fewer sulfites than white wines, and that bag of dried apricots you have in your cabinet likely has more sulfites than a whole bottle of wine. Sulfites do not cause headaches. Alcohol and histamine are the likely cause of your red wine hangovers.

“2. A more fun fact, it takes about 400 grapes to make a bottle of wine.” 

If you were hosting a dinner party, who would you invite (from anytime, anywhere)?

“PRINCE!!!!!! Only Prince. No one else. Not even my husband would be invited.”

What is your wine guilty pleasure?

“Champagne. I say this is a guilty pleasure because while a guilty pleasure should perhaps be more akin to the wine equivalent of Cheetos, it’s a guilty pleasure because it’s expensive. I should not spend as much money on Champagne as I do. I will drink Champagne at any time, on any occasion, with any type of food. Taco truck burritos and Champagne are a favorite pairing at our house!”

Meet Amy

Attend a CWO event in the US and meet the Master of Wine herself

Speaker - placeholder icon
About Amy

Visit the Masters of Wine website to get a detailed breakdown of Amy’s expertise and history in wine

cwo icon wine support
Any questions?

If you have any wine tasting or wine industry questions for Amy, email us and we’ll send them on


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What’s the difference between a Master of Wine and a Master Sommelier?

Marie Dubald

July 12, 20235 Minutes

A Master of Wine and a Master Sommelier – the two terms seem synonymous, so surely one can denote the other? Not so. In fact, that there are only three people in the world who hold both.

So what does each certification mean? And what are the key differences that drive people to pursue one over the other?

In this article, we’ll demystify the enigma surrounding these two peaks of wine expertise.

What is a Master Sommelier?

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Firstly, a sommelier is a wine steward and wine expert, who most likely uses their expertise in fine dining establishments; and a Master Sommelier is the peak of this profession. According to the Court of Master Sommeliers themselves, they were established to “encourage quality standards for beverage service in hotels and restaurants.” As such, the Master Sommelier qualification (MS) is heavily favoured by those actively working or involved in hospitality.

The Master Sommelier exam even requires that successful candidates demonstrate “the courtesy and charm of a Master Sommelier plus an ability to sell,” denoting a focus on interactions within a direct-to-consumer environment. In this instance, the wine is the product, and the Master Sommelier is its chief advocate with an astounding breadth of knowledge to help sell its best qualities. The MS qualification comprises “examinations in theoretical knowledge, practical tasting and practical service;” all invaluable skills in a restaurant or hotel.

The progression towards becoming an MS is hierarchical, providing a ladder for those who wish to climb. Before becoming an MS, studious sommeliers must first obtain their introductory sommelier, certified sommelier, and advanced sommelier certifications.

There are currently 271 active Master Sommeliers in the world.

What is a Master of Wine?

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The Master of Wine certification (MW) is more academically demanding and requires a holistic spread of wine knowledge. The Institute of Masters of Wine describes themselves as “the home of exceptional expertise in the wine world,” which is indicative of their aim: to be the qualification of choice for wine experts looking to establish themselves as authorities on the entire world of wine.

The MW entrance exam is a test of “the breadth and depth of a candidate’s theoretical knowledge and tasting skills in the art, science and business of wine” and comprises “three distinct parts; the theory and practical exams that are taken at the end of stage two, and the research paper submitted at the end of stage three.” In its first iteration in 1953, only 6 out of the 21 candidates passed, and the institute insists the exam is as rigorous today as it was back then.

The MW certification is a one-and-done affair; there is no junior, associate, or apprentice version, and no room for attrition as you progress through the rankings. As the certification is not designed to suit one specific vocation, membership consists of people from all facets of the wine industry, from event speakers to viticulturalists and journalists. There are currently 413 Masters of Wine globally.

The (summarised) differences between MW and MS

Specificity

MW: Expert knowledge of entire wine world, including theory, tasting, viniculture, viticulture, wine regions, and contemporary wine issues.

MS: Highly specialised knowledge of wine theory, tasting, and service suited to a hospitality environment.

Examinations

MW: A theory section of five specialised exam papers, a practical tasting exam of three 12-wine blind tastings, and a research paper of between 6,000 – 10,000 words on a candidate’s chosen topic. The first exam was held in 1953.

MS: Examinations in theoretical knowledge (oral), practical tasting and practical service. Candidates must also exhibit an exemplary standard of both technical and social skills, demonstrating the courtesy and charm of a Master Sommelier plus an ability to sell. The first exam was held in 1969.

Governing bodies

MW: Institution of Masters of Wine – HQ in the United Kingdom

MS: Court of Master Sommeliers – HQ in the United Kingdom

Global members

As of July 2023

MW: 414

MS: 271

Enjoy your own

Master of Wine experience

We work with Masters of Wine and wine experts to bring a new dimension to business discussions and networking events. Why not attend one yourself?

Browse upcoming events

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Grapes of wrath: confronting climate change in the wine industry

Marie Dubald

July 5, 20239 Minutes

Climate change presents an existential threat unlike anything we’ve encountered before and it’s no surprise that the wine industry is feeling the heat. While it’s shown to have a relatively small carbon footprint compared to more conventional big-name polluters, it stands to lose far more in a shorter time span if climate change isn’t addressed quickly.

In this article, we look at the state of play when it comes to climate change and the wine industry. We also get a little help from our friend Mark Stead, CFO & COO of Moët Hennessy and recent guest on the CEO.digital Show.

The impact of climate change on the wine industry

Weather and winemaking are irrevocably intertwined. Weather conditions determine when the grapes ripen, how much the vineyards yield, and what the wine tastes like.

Lately, however, the environment in many parts of the world has not been kind. The recurrence of wildfires during the Californian Summer is, by now, a well-documented global phenomenon affecting wine-making hotspots across the region, from Santa Barbara to Nappa Valley in particular. The 2020 fire season famously damaged— in some cases, decimated— over a dozen of the region’s most prominent wineries. In France, too, record periods of cold in the winter of 2021 saw some wineries record an over 80% loss of crops due to lingering frost.

Conversely, climate change appears to be having a positive effect on the UK wine industry. The UK Government and wine industry have pledged to increase land allocation for vineyards and increase production volumes in the wake of “improved agro-climatic conditions” that sees the country now closer to becoming an “intermediate climate.”

The problems and their potential for progress

The areas in which the wine industry can improve its carbon footprint are vast and varied. Soil degradation, shipping, fossil fuels, and single-use materials are all contributing to the greater issue, something that many wineries have acknowledged and are tackling head-on.

Save our soils

The soft flesh and thin skins of grapes are ideal prey for insects and at risk of over-ripening and mould. Most mass-production wineries, therefore, use pesticides, herbicides, and fungicides to maintain ideal conditions and help preserve grape integrity.

Monocultures, where just one crop is grown in a given area, also contribute to soil degradation because they lead to plunging biodiversity. Farmers need to use chemical agents to replicate the protections that biodiversity would provide, further harming the soil. As the health of soil is directly linked to carbon emissions, this is a pressing issue for climate conscious industries like the wine industry.

Therefore, one popular solution to tackling the climate crisis is to create a biodiverse environment that manages itself, all in the absence of soil-destroying chemical aides.

Mark Stead observes that while much of the champagne region “is a monoculture, [of] grapes,” they have “noticed an increase in birds on our farms” after after planting trees and shrubs on Moët’s locations. Mark added that “biodiversity is a big focus” for LVMH now, and we can understand why.

We need to talk about glass

Glass bottles are a problem for the wine industry. According to carbon footprint audits conducted by California’s Wine Institute and the Australian Wine Research Institute, the production and transport of glass bottles is the biggest culprit when it comes to wine’s carbon footprint.

We appear hesitant to change, however, especially in the fine wine market, where little to no changes have been made to shift their remit to a more sustainable alternative. Mark Stead at Moët Hennessy says despite this, it’s high on their agenda.

“We’re looking at life after glass,” says Mark. “It’s not easy, and we haven’t got the solution yet, but we’re actively working on it with a number of outside organisations.”

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I am excited about the way winemakers are adapting to the issues of climate change and drive for creating wine in an environmentally friendly way. And I am most excited about my own part in it.

Libby Brodie, Wine expert

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Green power to the people

What’s become clear is that proving to be mother-nature first, and shouting about it, is now a competitive advantage.

Consumers are letting their wallets and typing fingers do the talking when it comes to brand activism, and certain trends are catching simply because they’re more eco-friendly.

As a consumer, here are just a few of the ways you can become more eco-friendly when it comes to vino:

Yes, you can

Canned wine. Hear us out.

The trend picked up in earnest in 2018 and has had its peaks and troughs. What is undeniable, though, is that it is much better for the environment.

The US seems to have more readily embraced the shift than the UK and Europe, although UK retailers like M&S and Waitrose have thrown their weight behind cans and sacks to show support for not only more sustainable but cheaper practices across wine storage and transport.

2021 surveying shows that the retail muscle is working, with 52% of those surveyed saying they either already do or plan to start drinking wine from a can.

Clean and certified green

Mass produced wine is wonderful and familiar. You know what you’re getting and that’s great, because you LIKE THIS WINE.

If sustainability has any sway in your buying decisions, however, might we tempt you to the lesser-known independent wine section?

Small-batch wineries are far less likely to use pesticides, herbicides, and fungicides because, well, they don’t need to as much. Smaller vineyards are easier to manage, easier to maintain, and offer far less threat of a monoculture than large-scale wine production.

Additionally, they tend not to add anything into the wine to homogenise the flavour of their variations. No powdered tannins or added sugars to compensate for underripe grapes or compromised harvests, it’s all natural and that means more variety.

The last drop

It may have taken a few scares and scars, but the wine industry appears to be embracing the changing face of its own industry.

There is a notable and measurable sense of progress, with studies being conducted to show the effectiveness of differing methodologies along with multiple organisations and retailers slapping their names and reputations onto sustainable wine initiatives.

With consumers’ increasing environmental awareness already proving to sway sales in the way of the eco-friendly, the wine industry has shown an encouraging trend in the direction of a sustainable future. All that’s left to wonder is what innovations may be coming our way next.

Want to

find out more?

If the wine industry is something you’re interested in, why not find out more from our world-renowned wine experts at an exclusive CWO event? We help the C-suite make meaningful connections through unique business networking and knowledge-sharing events.

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Interview with Anne Krebiehl MW

Anne Krebiehl

Interview with a Master of Wine

An exceptionally well-travelled Master of Wine, Anne Krebiehl’s career in wine and writing has taken her to all four corners of the globe. Anne is a published author, winning the Louis Roederer Award for Book of the Year for Wines of Germany, and is also the Vinousmedia.com editor for Germany, Alsace and Austria.

In this interview, Anne shares the moments that inspired her to pursue a career in wine, her literary roots, revelations, and favourite wine regions.

Chief Wine Officer: How did you first fall in love with wine?

Anne Krebiehl MW: “I cannot actually remember – it sort of happened gradually. I was a rather abstemious teenager and only started drinking wine when I was an exchange student in the States – I preferred wine to either beer or spirits. It was quite a bit later that I started investigating it more seriously when I really came to wine through food and the kitchen once I started cooking and finally had a kitchen in London.
“A chance tasting a little later – with the Sotheby’s Wine Bible in tow – during a summer holiday in the South of France eventually did the trick. We tasted wine in Chateauneuf-du-Pape, and it was a magical encounter. Later on that same trip, I was given two glasses of the same grape, same vintage, but one from old and one from new vines at Chapoutier’s shop in Tain l’Hermitage, I could not believe how different the wines were and this set me off: once I got back to London I started taking courses and classes and I have never stopped learning since!”

What would you be doing for a living if you weren’t involved in wine?

“Well, I often think that if I had my time over again, I would study botany and then breed citrus and roses or be a gardener. But I may just as well be a chef or a baker. But with my current background I would probably still have ended up as a writer of some sort, because that is what I wanted to do, I always loved language, but hardly dared to admit to myself for the longest time that I wanted to be a writer.”

What inspired you to write ‘The Wines of Germany’?

“It was less inspiration than being asked by the publishers at Infinite Ideas who had revived the ‘Classic Wine Library’ that had been a key wine book series by Faber & Faber. It was not a good deal at all but having had all my wine training and education in the UK, I knew how the international world saw German wines, and I had something to say about that. I learned so much when I researched and wrote the book, and I am glad I was able to delve into the regional history and explain why the law is the way it is….”

What was your reaction to the book being so well received?

“I was just so happy and so gratified. There had not been a thorough book on German wines for a number of years, so there was some hunger, but I am so happy when I still get messages on insta from readers who found it helpful when they were studying. When I won the Louis Roederer Awards Book of the Year I was bowled over, I just could not believe it. I was so happy!”

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I was given two glasses of the same grape, same vintage, but one from old and one from new vines at Chapoutier’s shop in Tain l’Hermitage, I could not believe how different the wines were and this set me off.

– Anne Krebiehl MW

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What was the most challenging/rewarding aspect of getting your MW qualification?

“The most challenging for me was to pass the tasting exam. For some reason, because I am a writer, I found it easier to pass the theory and the dissertation: after all, it means finding, researching and understanding information and then reproducing it in a coherent manner, which is sort of my job. Tasting was much harder as I had so little confidence. I was my own worst enemy. At the time, I had so little money that I mostly only tasted wines, rather than drinking them in a relaxed fashion – and this explains a lot of my lack of confidence. You need experience in drinking, not just tasting. It took me a while to realise this. It only occurred to me two years ago or so. At the time, however, in 2014 when I passed, I did so with the help of a sports psychologist who helped prime my brain and heart to performing when it mattered. I am so grateful to him”

If you could only visit one wine region for the rest of your life, which one would it be?

“Oh my, this is impossible to answer. Impossible. It would have to be a region where you have fine sparkling wine and fine Pinot Noir at the same time – so the Californian coast could be it, or Tasmania. Or even England… or Alpine Italy… but I have a soft spot for the northern Californian coast with its giant redwoods and the Pacific Coast – I love when the perfume of the ocean combines with that of conifer….”

Which came first, the writing expertise or the wine expertise?

“Language and writing came first – I fell in love with English the moment I started learning it at age 11. I loved words, I loved being able to communicate, I took language qualifications (English as a foreign language) to a very high level and then studied English Literature, which, incidentally, is what brought me to London.”

What excites you about the wine industry right now?

“The same thing that has always fascinated me: that I never stop learning, that I still encounter completely new styles even in regions I know, that wine is still enticing and totally delicious. And that so many winemakers and growers are grappling with the immense challenge of climate change and are still hopeful.”

Meet Anne

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About Anne

Visit the Masters of Wine website to get a detailed breakdown of Anne’s expertise and history in wine

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Any questions?

If you have any wine tasting or wine industry questions for Anne, email us and we’ll send them on


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Interview with Libby Brodie

Libby Brodie

Interview with a wine expert

Libby Brodie is a qualified wine consultant, founder of Bacchus & Brodie Wine Consultancy and City AM’s wine columnist with her regular ‘Wine Down Wednesday: Wine Without the Snobbery’ page.

Shortlisted as Emerging Wine Communicator of the Year, Libby writes for many publications, including Club Oenologique and Cosmopolitan, and has presented on TV, radio, and various podcasts. Before entering the wine industry, Libby has also been involved theatre productions such as Dreamworks’ Madagascar, The Mouse Trap and Little Shop of Horrors.

In this interview, Libby shares how she made the move from being a theatre producer to a qualified wine expert, founded her consultancy, and started her work making the wine world more inclusive.  

Chief Wine Officer: Tell us how you first fell in love with wine?

Libby Brodie: “At university, a boyfriend took me to a fancy wine tasting in London. I remember sipping Billecart-Salmon rosé champagne and thinking, “Wow, this is way better than Smirnoff Ice!” From there, I started reading more about wine and questioning sommeliers in restaurants… and of course drinking quite a lot of wine!”

What would you be doing for a living if you weren’t involved in wine?

“I was a theatre producer for many years, until lockdown froze all live shows. I had three productions running or about to open at the time, and I love theatre. So, probably back to showbiz… ”

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But more than the places, wine has taken me into the company of fascinating, eccentric, welcoming, witty people – the human aspect of the culture of wine is the more interesting part.

– Libby Brodie

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What made you decide to found Bacchus & Brodie?

“Necessity and a friend. Necessity, because the pandemic effectively closed my production company, so I had to turn to drink (professionally speaking) as my other passion. It started as a hobby with the extra time I had on my hands. I studied and passed my WSET levels 1-3 with distinction in 7 months. I was casually advising friends on wine for their events when a friend at Corney & Barrow told me I was essentially a wine consultant. I didn’t even know such a job existed! So, I researched it and launched my consultancy in January 2021.”

What drove you to get involved in using social media?

“Visibility is key. For a long time, the wine world has been dominated by white, middle-aged men – and it shows. There’s nothing wrong with that demographic, but it doesn’t reflect society or the wine drinking public. Social media is a fantastic, democratic way of getting the wine-curious to take their next steps.

“It’s about community, hence the ‘social’ and relies on engagement and conversation. It’s accessible for most, and you can be a part of it as much or as little as you choose. I founded The Wine Collective with three other female wine professionals to improve the visibility of women in wine and to appeal to a younger, more diverse audience. Brands and regions have absolutely loved it and we haven’t stopped working since.”

Where’s the most interesting place your wine journey has taken you?

“A wonderful thing about wine is that it is never made in an ugly place, so I get to travel to all these beautiful destinations from prestigious Burgundy to the blue and white bliss of Santorini.
“I have eaten oysters while dancing to a punk brass band playing ABBA in Beaujolais, filmed in the vampiric cellars of Romania, boated around Rias Baixas at sunset with friends, and travelled miles by train, deep underground in the tunnels below Codorniu. But more than the places, wine has taken me into the company of fascinating, eccentric, welcoming, witty people – the human aspect of the culture of wine is the more interesting part.”

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Visibility is key. For a long time, the wine world has been dominated by white, middle-aged men – and it shows. [...] Social media is a fantastic, democratic way of getting the wine-curious to take their next steps.  

– Libby Brodie

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What’s one of your favourite wines?

“Oh that’s too hard!  Off the top of my head, I tried Pierre Gimonnet et Fils Millesime de Collection Vielles Vignes de Chardonnay 2008 over a marvellous champagne lunch. I had never tried this grower before but it was exquisite. Generous depth, beautifully balanced. And it only comes in magnum!”

What are you excited about in the wine industry right now?

“Wine is so exciting. It crosses cultures and countries; it is rooted in history but forever innovative. I am excited about new regions, fresh voices, the way winemakers are adapting to the issues of climate change and drive for creating wine in an environmentally friendly way. And I am most excited about my own part in it – and watching those around me create, promote, educate on and celebrate this endlessly fascinating and enjoyable drink.”

Meet Libby

Attend a CWO event and meet the wine expert herself

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About Libby

Visit her wine consultancy website ‘Bacchus & Brodie’ to learn more about Libby’s work

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Any questions?

If you have any wine tasting or wine industry questions for Libby, email us and we’ll send them on