Should wine writers be certified?

[Kyle_Schlachter]

I am also surprised that 7 people said ‘yes’ but have not voiced their reasons.

[JP_Taboada]

While we’re at it, we should make sure that ALL wine makers have a degree from UC Davis. Wine making and writing is srs biznazz. We must control everything and make sure there is an appropriate level of uniformity.

[Kyle_Schlachter]

You mean that every winemaker that has a certificate from UC Davis isn’t the next Helen Turley?

[Ian_Dorin]

@K. Schlachter

I am also surprised that 7 people said ‘yes’ but have not voiced their reasons.

I think with the strong opinions being tossed around against it, I think we may have scared them off.

[Ian_Dorin]

@Keith Levenberg

@Ian Dorin

If you passed the WSET, I feel like you would need to work a vineyard/winery job for about 2 years (and would need to work in multiple areas too) to be able to have a full grasp of the MW program. Lots of very technical questions on the test, and some theoretical questions too.

That’s interesting but it strikes me as strange. What was the original purpose of the M.W. program? It’s generally associated with people in the sales trade - you don’t really hear about people getting M.W.'s to become winemakers. So while I can understand the need for some technical knowledge, it seems odd to require that kind of highly technical knowledge.

Right from their website: “Today, in keeping with its original aims, the Institute promotes a cross-disciplinary approach to understanding wine at the highest level and conducts wine trade education which leads to the qualification Master of Wine.”

I get the rational reasoning behind it, but do agree, MW’s and winemaking are usually not said in the same sentence. It’s literally about being a “Master” of wine. Kind of like He-man, no?

[Joe_Czerwinski]

I voted for “would be helpful,” but I don’t think it should be required. And I would add that some of the lower-level certifications verge on meaningless (imo).

As for the specific comments about the MW, the theoretical portion of the MW program covers four basic areas:

Paper 1: Viticulture through alcoholic fermentation
Paper 2: Postfermentation treatments, maturation, QA/QC
Paper 3: The business of wine
Paper 4: Contemporary issues

In essence, half of this portion of the exam revolves around production and demonstrating a sound understanding of growing and making wine. It certainly would help to have some hands-on experience, but it’s neither necessary nor sufficient for passing the exam.

–from someone who’s failed two attempts.

[Jim_Swayze]

@Ian Dorin

@K. Schlachter

I am also surprised that 7 people said ‘yes’ but have not voiced their reasons.

I think with the strong opinions being tossed around against it, I think we may have scared them off.

The question is vague. Should they be certified? If certification helps one become more knowledgable, yes. But does the question imply that we should not allow anyone to write about wine until they obtained a certification? If so, then the answer is a strong no.

[Veronica_Castro]

@K. Schlachter

The latest post on Enobytes has created a bit discussion in the blogosphere. The basic premise is that wine writers should obtain wine certification (e.g. CSS, CSW, WSET, MS or MW) and “get some industry experience.” Thoughts?

Tom Johnson wrote a cheeky response to this. good stuff

http://excellentproj.com/2011/01/14/wine-writer-certification-test-cheat-sheet/

[Robert.Fleming]

@Veronica Castro

http://excellentproj.com/2011/01/14/wine-writer-certification-test-cheat-sheet/

Snarkily hilarious.

[Ken_V]

@Veronica Castro

@K. Schlachter

The latest post on Enobytes has created a bit discussion in the blogosphere. The basic premise is that wine writers should obtain wine certification (e.g. CSS, CSW, WSET, MS or MW) and “get some industry experience.” Thoughts?

Tom Johnson wrote a cheeky response to this. good stuff

http://excellentproj.com/2011/01/14/wine-writer-certification-test-cheat-sheet/

Some LOL answers in there!

The one part I can’t tell if it’s a joke or serious is “Écrivain du Vin”. Did they really give it a French name for writing in English or is that his joke?

[Cris_Whetstone]

@Veronica Castro

@K. Schlachter

The latest post on Enobytes has created a bit discussion in the blogosphere. The basic premise is that wine writers should obtain wine certification (e.g. CSS, CSW, WSET, MS or MW) and “get some industry experience.” Thoughts?

Tom Johnson wrote a cheeky response to this. good stuff

http://excellentproj.com/2011/01/14/wine-writer-certification-test-cheat-sheet/

Too funny.

…the initial pilot program will produce between 25,000 and 30,000 high-quality wine writers…

[DougS]

@Ian Dorin

There are few of my younger staff going through the WSET program (one is in advanced right now) and based on what I have seen, I would breeze right through it. On the other hand, I’m terrified of the MW test. If you passed the WSET, I feel like you would need to work a vineyard/winery job for about 2 years (and would need to work in multiple areas too) to be able to have a full grasp of the MW program. Lots of very technical questions on the test, and some theoretical questions too.

I feel like there is a lot left out (and it’s not the fault of the WSET) before one can truly make that jump to the MW program.

There’s a huge difference between the knowledge required to pass WSET Advanced (I’m sure you’re right that you would breeze through it) and WSET Diploma. Diploma is intense and is a 2 year program at minimum, taking many more like 3. Lots of people who register give up without finishing. That’s the prerequisite for the MW study program.

As far as the technical knowledge required, Diploma has a fair amount of that. Of course it’s nothing like what’s required of MWs, but it is so much more than Advanced covers that there is no comparison. Keith, I think the idea behind requiring so much technical knowledge for the MW exam is that those people should be well versed in every aspect of the wine trade, including production, so that they can intelligently converse with anyone in the business and have a thorough understanding of how decisions in the vineyard and the cellar affect the finished product. It makes sense to me.