Meet the Wine Experts



At our events, we rely on wine experts and aficionados to extend their knowledge and expand your tasting skills, guiding you through the evening of your Chief Wine Officer tasting experience. In our Meet the Wine Experts series, we’ll be talking to various wine experts and sought-after Masters of Wine to learn more about the wonderful world of wine, how to master the art of wine tasting, and how you can impress with some avid wine facts you won’t hear anywhere else.

About Masters of Wine: 

A Master of Wine (MW) is the highest qualification one can achieve in the wine industry. It is someone who has demonstrated, by way of rigorous examination, a thorough understanding of all aspects of wine including the art, science and business of wine. There are currently 409 Masters of Wine, living in 30 different countries across five continents -check the rising count here.


May has had her finger on the pulse of the wine and spirits scene in New York City for almost twenty years. She represents wine and spirits regions and brands as their primary educator and ambassador, has taught countless seminars to industry professionals and has presented at high visibility conferences. May is also a long time instructor at the prestigious International Wine Center, where she has been teaching the classes of the Wine & Spirits Education Trust (WSET) and served as an adjunct professor at the City Tech, CUNY.

Some of the best and most expensive sweet wines in the world achieve their sweetness through grapes that are harvested when they are ravaged by a fungal rot that shrivels each berry.
May Matta Aliah


Peter is a New Zealand-born, English resident Master of Wine, based in London. Awarded his Master of Wine qualification in 1994, while working for Italian specialist merchant Wine-cellars. His expert wine knowledge and long experience in the wine industry provides a unique perspective. Well sought-after for global wine competitions, Peter Co-chairs and judges the world’s most rigorous wine competition, the International Wine Challenge.

The Champagne method of getting bubbles in wine was not ‘invented’ by the French, but probably discovered by an English cider maker called Christopher Merrett.


Jane Parkinson frequently appears BBC1’s Saturday Kitchen Live. Crowned International Wine & Spirit Competition’s Communicator of the Year back in 2014, Jane has gone on to win many awards, which also include the Chairman’s Award at the Louis Roederer International Wine Writers’ Awards.

I go weak at the knees for exquisite Champagne, especially Blanc de Blancs, and Salon is probably my most coveted house


Cees van Casteren is a Master of Wine, working as a consultant, wine writer and freelance journalist – with a weekly column in newspaper De Gelderlander. Cees has won the Dutch wine tasting championships ‘Prix Pommery’ twice, and received Southcorp’s Writer’s Bursary in 2003. He became Ambassadeur du Champagne in 2008 and won the Torres Wine Course in 2007.

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


At Chief Wine Officer we host over 84 events a year, providing an unparalleled opportunity for business leaders to connect, learn and share unencumbered industry insight. But what gives our exclusive wine events their elusive quality is our Masters of Wine. Click here and find out who we’ll be interviewing next.