Tasting wine is like appreciating classical music, we can enhance our enjoyment of a wine by seeking out its essential elements.
Memorable wine is as much a map as a taste.
Matt Kramer (author of Making Sense of Burgundy)
Our decades of thorough knowledge and keen sensibility at the Academie du Vin has taught us to lift the myths associated with technical tasting without exclusion. At the Academie du Vin, we emphasize the actual pleasure afforded by drinking the wine. The most rewarding experience for the wine drinker comes from combining the strict technique with the pleasurable art of tasting. When wine can be appreciated as fully and subtly as possible in the best possible conditions, it becomes intelligent drinking.
The eye then becomes the first organ used in the tasting of wine.
Wine is a vehicle that transmits the land and enables others to experience it the world over. It’s essential to savour and build upon each unique experience allowing you to uncover the nuances that make wine appreciation without resemblance.
It is not generally realized that the ‘taste’ of a wine depends more on the nose than the mouth.
Learning about the details of inclusion or exclusion means everything in the process – for instance a knowledge of appellations and their characteristics with their ability to influence the vintage.
Through our guided tastings, experience the tools to better appreciate a fine wine, learning about the origin, geography, local customs and history as you embark on a journey for your senses.Browse Courses
A British wine expert and former merchant who has been described as a champion of French wine. Spurrier organized the Paris Wine Tasting of 1976, which unexpectedly elevated the status of California wine and promoted the expansion of wine production in the New World. He is also the founder of the Academie du Vin and Christie's Wine Course, in addition to authoring and co-authoring several wine books.
Her first clue to pursue wine as a career should have been in university, when she owned as many wine-related books as she did textbooks. While curious as to why White Zinfandel was, in fact, pink Emily kept her wine interest at bay until she finished her degree.
In 2012, she moved from the East Coast to Toronto to work at the esteemed Scaramouche Restaurant. Her time there was impactful — the place where she truly fell in love with the profession and knew that she could make wine her future. ...Read More
Scroll Through Our Team
Our Advisory Board
The topic of Wine is filled with a mythology built on rules and intimidations, leaving us feeling insecure. Yet nothing breaks down barriers and brings us together as we take notice of the relationships built and conversations held over a glass of wine.