“To some extent, credentials help. While it’s encouraging that the industry seems to be taking a closer look at deep seated biases, we have not advanced far enough for people to be afforded the same opportunities simply based on their abilities and enthusiasm.” Angela Scott
master of wine
- "Elgin (Chardonnay) tends to have a little bit more flesh on the bones, a little bit more plumpness that kind of gives you that impression that you see really in Burgundy." Richard Kershaw
- David Rogers talks to Amanda Longworth about studying to become a Master of Wine.
- Find out how you can get a chance to chat with Christy Canterbury MW and ask her why you might prefer a $15 wine over a $50 one. And more.