Knowledge base
Study guides that go behind the quizzes — regions, classifications, and the detail worth knowing. Read the overviews for free; the deeper material comes with a subscription.
Wine
Regions
Beaujolais
A study guide to Beaujolais — Gamay, the ten crus, carbonic maceration, and how Nouveau, Villages, and cru wines differ in the glass.
Read guide →Bordeaux
A study guide to Bordeaux — Left Bank vs Right Bank, the key grapes, the 1855 classification, and how it all shows up in WSET exams.
Read guide →Varietals
Cabernet Franc
A study guide to Cabernet Franc — the aromatic parent of Cabernet Sauvignon and Merlot, its leafy-and-raspberry core, and how it tastes in the Loire, Bordeaux, and California.
Read guide →Cabernet Sauvignon
A study guide to Cabernet Sauvignon — its accidental Bordeaux parentage, the cassis-and-cedar core, and how it tastes across Bordeaux, California, Australia, and South Africa.
Read guide →Chardonnay
A study guide to Chardonnay — the winemaker's white grape, its Burgundy home, and how oak, malolactic and place drive it from steely Chablis to buttery Meursault.
Read guide →Gamay
A study guide to Gamay — its exile from Burgundy, the granite-and-carbonic Beaujolais style, and how it tastes as cru, Nouveau, in the Loire, and in Oregon.
Read guide →Merlot
A study guide to Merlot — its Cabernet Franc parentage, the plush plum-and-chocolate core, and how it tastes across Bordeaux, California, Chile, and Washington.
Read guide →Petit Verdot
A study guide to Petit Verdot — Bordeaux's late-ripening "seasoning" grape of colour, tannin and violet perfume, and how it tastes solo in warm regions.
Read guide →