Log In / Join Now

Wine Spectator School

Class 3: Thinking and Talking Wine




For most of its 6000-year history, wine's reason for being was straightforward. Wine was basically preserved fruit. It provided some of the calories our ancestors needed to survive through the winter. And the alcohol content didn't hurt; those winters were pretty long and dark.

Besides, many wines tasted awful. Unless you lived in ancient Rome and had an amphora of the good stuff, there was no need to talk about the wine. In fact, the less talk about it, the better.

Fast-forward to the 21st century. Supermarket and wine store shelves are lined with beautifully labeled bottles from around the world. Wine is no longer a mean little beverage to be choked...

Ready to enroll?

First, you must register for a membership to WineSpectator.com. Your membership benefits include:
  • FREE enrollment in any course at Wine Spectator School
  • Over 230,000 searchable ratings and tasting notes
  • FREE mobile access so you can research wines wherever you are
  • E-newsletters with advance ratings
  • Editors’ blogs
  • Food and wine matching tool
  • And much more
Log In If You're Already a WineSpectator.com Member

If you have questions about Wine Spectator School, please contact us.

Free Email Newsletters—Sign Up

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories

WineRatings+ app: Download now for 340,000+ ratings.