The Ancestor Vines of Barossa

Photo by Stephan Ridgway

Photo by Stephan Ridgway

Old vines…for many of us, the term “old vine” implies that a wine is produced from grapes grown on a grapevine of more than 20, or 50, or 100 years of age (the exact number depending on where exactly the vineyard is and your point of view), and that the fruit, having been painstakingly ripened by a grizzled old vine, will be exceptionally rich, concentrated, and complex.

While I am sure most wine aficionados would agree with that purposefully vague description, the truth remains that “old vine” (or vieilles vignes, as the French say) remains a largely unregulated and undefined wine term. After all, a lot depends on context. If you grow grapes in Châteauneuf-du-Pape or Jerez, the idea of “old” might actually start at about the half-century mark. On the other hand, if you grow grapes in the Canterbury Plains or Elkton, Oregon, you might start to think of your vines as “old timers” once the hit 20 years old.

One thing that just about everyone can agree upon, however, is that the older vines of the world need to be protected, respected, and – in the best of all possible worlds – documented and substantiated. To this end, Australia’s Barossa Grape and Wine Association, which has over 500 grape growers and claims to have more old vines than any other region in the world, has taken steps to do so. After all, as Ron “The Dirtman” Gibson, of Gibson Wines in the Barossa says, “Old vines aren’t good because they’re old, they’re old because they are good.”

Photo by Verita Photography

Photo by Verita Photography

The organization has released what might be one of the only specific definitions of the term “old vine” in the wine-making world. Although these terms  are not regulated by the Australian Government, nor are the approved as “official” wine descriptors, this is at least a good first step in understanding and honoring the areas “old vines.”

The classifications of Barossa’s old vines are as follows:

  • Old Vines: 35 years old or over
  • Survivor Vines: 70 years old or over
  • Centenarian Vines: 100 years old or over
  • Ancestor Vines: 125 years old or over

The Barossa Grape and Wine Association has also published the “Barossa Old Vine Charter,” a declaration of sorts intended to protect and recognize the region’s oldest vines, some of which date back to 1909 or earlier and are to be considered part of Australia’s living history. The organization also keeps a Barossa Vineyards Register, which details the vineyards of the area by grape variety and by age.  The Barossa Vineyards Register, and the Barossa Old Vine Charter can be found on the Barossa Grape and Wine Association’s website. An excellent overview of the different categories of the Barossa’s old vine classifications can be found on the website of the Barossa’s Langmeil Winery.

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

Tuesday Evening SWEbinar: Greywacke and Gravels!

Central OtagoDid you know that…

The Southern Alps are the fastest-growing mountains on the planet?

New Zealand produced an award-winning Pinot Noir in 1881?

The Canterbury Plains often experience hot, dry winds that can cause some people to feel elated…and others to feel a distant sense of foreboding?

Learn all this and much, much more about New Zealand and the New Zealand wine industry at our Tuesday evening SWEbinar “Greywacke and Gravels – the Unique Terroir of New Zealand”! 

Join SWE’s Director of Education, “Miss Jane” Nickles, CWE, on a journey through the unique landscape of New Zealand. We’ll learn how this country – despite being rather a rather recent entry on the world wide wine scene – is known for its remarkable terroir. From soils known as Greywacke and Gimblett Gravels, to the Southern Alps and the “roaring forties,” all the way down to the world’s southernmost vineyards, “Middle Earth” has a lot going for it! Greywacke and Gravels will be offered on Tuesday, October 21 at 7:00 pm central time.

accessibleSWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accomodate all schedules by offering sessions on weekdays and weekends, as well as daytime and evening hours. If you have a topic you would like to see addressed, or a time-of-day that would work for you, please let our Director of Education, Jane A. Nickles know via email at jnickles@societyofwineeducators.org

Login Instructions: At the appointed time, just click on the link. There is no need to register in advance. Links will be attached to the date and time announcement of each session in the list below and will go “live” a few hours before the scheduled date.

When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but its still a good idea to log on early!

  • If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).
  • If you are having any trouble with your Adobe Connect connection, please see our SWEbinar Trouble-shooting page.

Link:  Tuesday, October  21, 7:00 pm Central Time - Greywacke and Gravels – The Unique Terroir of New Zealand, presented by Jane A. Nickles, CSW, CWE. (Link will go “live” a few hours before the scheduled date/time.)

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

 

Good Things Come in Small (Piemontese) Packages

Tagliolo Monferrato in Alessandria

Tagliolo Monferrato in Alessandria

Good things come in small packages – it’s an excellent concept to keep in mind with the annual gift-giving season staring down at many of us. It’s also good concept for wine lovers, as well, as we know that the smaller the region (DOC, AOC, GI), the more prestigious, unique, and defined a wine is likely to be.

In honor of that thought, I went in search of those tiny “jewel-boxes” of Italian wine, and came up with three of the most fascinating – and entirely tiny – DOCs to be found out of Italy’s total (at least for today) of 332. These three vineyards just happen to be located in Piedmont, however, my search was not limited to Piedmont – it just turned out that way!

I am sure, with their limited production, these wines are difficult to find outside of their native home – but if you have been lucky enough to ever try one of these wines – let us know in the comments below!

Rubino di Cantavenna DOC:   This tiny gem of a DOC, located in the eastern section of Piedmont, has 5 acres (2 hectares) dedicated to vines, and an annual production of just 1,380 cases. The area is part of the lowlands south of the Po River, at the far end of the Monferrato hills. The following communes are permitted to produce Rubino di Cantavenna: Moncestino, Villamiroglio, Camino and Gabiano (which has its own DOC, with slightly different regulations concerning the wine blend, and at 2 acres/1hectare definitely qualifies as its own jewel box of a DOC, but has not produced any wine in the last few years.)

One of the many Medieval towers in Asti

One of the many Medieval towers in Asti

Rubino di Cantavenna is approved for red wines based on the Barbera grape variety. The rules of the DOC mandate that Barbera be 75-90% of the blend, with the remainder (10-25%) being Freisa and/or Gignolino. The wine must be aged approximately 14 months before release.  (To make things difficult, the Disciplinare of Rubino di Cantavenna dictates that the wine must not be released before January 1, of the second year following the vintage.) Wines of the region tend to be pale red in color, with aromas of plum, cherry, blackberry and vanilla, with perhaps a touch of toasty oak. The wine is generally moderate in tannin, bright in acidity, and with a slightly (ever-so-pleasant) bitter tinge at the finish.

Loazzolo DOC: This tiny region claims 5 acres (2 hectares) of vineyards, and produces on average just 425 cases of wine a year. This region produces a sweet, botrytis-affected white wine based on the Moscato grape variety. The vineyards of the Loazzolo DOC overlook the Bormida River, about 15 miles south of the town of Asti on the southern edge of the Moscato d’Asti area.

According to the Disciplinare of Loazzolo the wines must be made with 100% Moscato grapes, and may not be harvested until after September 20. The grapes must be dried on or off the vine, must be affected by botrytis, and ripe enough to give the wine a minimum of 11% alcohol. The finished wine must have a minimum of 5% residual sugar and must be aged for a minimum of 2 years, including 6 months in barrel, before release. Typical descriptors of Loazzolo include Moscato’s “signature” floral, musky, and tropical fruit aromas, as well as vanilla, honey, and rich texture on the palate.

Strevi DOC: Saving the tiniest for last, the Strevi DOC claims just 2 acres (1 hectare) of vineyards, and produced 233 cases of wine in 2012.  Located in the town of Strevi, located on the eastern edge of the Moscato d’Asti area and bounded to the east by the Bormida River, Strevi was awarded its DOC in 2005. According to the Disciplinare of Strevi, grapes used for Strevi DOC wine must be grown in “vineyards on hilly, sunny ridges with clay soils based on marl and limestone.”

Summer landscape in Strevi

Summer landscape in Strevi

The grapes must be 100% Moscato and the wine must be produced in the passito style, with a minimum alcohol content of 12.5% and two years of required aging. All of these factors combine to make Strevi DOC a rich, golden-yellow wine with amber flecks, richly aromatic with notes of candied citrus, apple, sweet spices and honey, rich and sweet on the palate – and a fantastic match for foie gras, cheese, or apple-based desserts.

 

Thanks to our friends at Italian Wine Central for the acreage and production statistics!

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

And Then There Were 12: Paso Robles Gets 11 Sub-appellations

Map via PasoWine.com

Map via PasoWine.com

In a week of AVA-shuffling galore, the TTB announced today via the Federal Register that 11 new AVAS, all of them sub-regions of the Paso Robles AVA, have been approved. The AVAs will be “official” one month from today, on November 10th, 2014.

The petition for the 11 sub-regions was originally filed in 2007. The petition turned out to be the longest and most detailed proposal ever filed with the TTB, due to the scale of the proposal and the depth of the information need to support each individual AVA.

A close inspection of the climate data surrounding each new AVA shows the diversity of the region – average annual rainfall ranges from 11 to 29 inches, elevations range from 600 to 2,400 feet above sea level, and climate regions II to IV are represented.

The 11 new AVAs, all sub-appellations of the Paso Robles AVA, are as follows:

  • El Pomar District – Climate Region II, 740-1,600 feet in elevation, average of 15 inches rainfall.
  • At the Justin Winery in Paso Robles

    At the Justin Winery in Paso Robles

    Paso Robles Willow Creek District - Climate Region II, 950 – 1,900 feet in elevation, average of 24-30 inches rainfall.

  • Santa Margarita Ranch – Climate Region II, 900 – 1,400 feet in elevation, average of 29 inches rainfall.
  • Templeton Gap District - Climate Region II, 700 – 1,800 feet in elevation, average of 20 inches rainfall.
  • Adelaida District – Climate Region II-III, 900 – 2,200 feet in elevation, average of 26 inches rainfall.
  • Creston District – Climate Region III, 1,100 – 2,000 feet in elevation, average of 11.5 inches of rainfall.
  • Paso Robles Estrella District – Climate Region III, 745 – 1,800 feet in elevation, average of 14 inches of rainfall.
  • San Miguel District – Climate Region III, 580 – 1,600 feet in elevation, average of 11 inches of rainfall.
  • San Juan Creek – Climate Region III-IV, 980 – 1,600 feet in elevation, average of 10 inches of rainfall.
  • Paso Robles Geneseo District – Climate Region III-IV, 740 – 1,300 feet in elevation, average of 13 inches of rainfall.
  • Paso Robles Highlands District – Climate Region IV, 1,600 – 2,086 feet in elevation, average 12 inches of rainfall.

Map of Paso Robles and sub-appellations, climate data via PasoWine.com

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

A New AVA in Mendocino County!

Map of the proposed (now approved) Eagle Peak Mendocino County AVA, from the TTB's original docket (see link below)

Map of the proposed (now approved) Eagle Peak Mendocino County AVA, from the TTB’s original docket (see link below)

Not even one day old….today – October 9, 2014 – the Federal Register published a new rule establishing the 21,000 acre Eagle Peak Mendocino County AVA.

This new AVA, which will become “official” one month from today, is located entirely within the North Coast AVA – it is not, however, located within the Mendocino AVA, nor is it a subregion of the Mendocino AVA.

The Eagle Peak Mendocino County AVA is located adjacent to, and to the west of the eastern “wing” of the Mendocino AVA. As a matter of fact, the Mendocino AVA and one of its subregions, the Redwood Valley AVA, both had their boundaries moved. Each had its acreage reduced by about 1,500 acres. This was to eliminate any overlaps, and because the TTB was convinced that the area in question has more in common, terroir-wise (and especially climate-wise) with the newly-approved area than it has with its former parents.

Here are a few more things you might want to know about the Eagle Peak Mendocino County AVA:

  • The name of the AVA was approved as “Eagle Peak Mendocino County” as opposed to just “Eagle Peak” for good reason: while a 2,700-foot high mountain known as “Eagle Peak” is indeed a major feature of the region, there just so happen to be 47 other mountains in the US that are named “Eagle Peak.”
  • mendocino-fogAnother reason the long version of the name was required for approval is that there was some concern that an AVA named “Eagle Peak” might confuse consumers, and/or might infringe upon the “Eagle Peak Merlot” brand produced by Fetzer Vineyards.
  • The new AVA is located 125 miles north of San Francisco. The nearest city in this mountainous region is Ukiah; the AVA is situated about 10 miles north and slightly to the west of Ukiah.
  • There are currently at least five commercial vineyards operating in the area, with a total of just over 115 acres of vines.
  • The region’s many streams feed into the headwaters of the Russian River, which flows through Mendocino and Sonoma Counties on its journey to the Pacific Ocean.
  • Soils are shallow and composed of mainly sandstone and shale.
  • The typical climate conditions of the area include: marine fog and breezes, cool temperatures in the spring, warm-to-hot summers and gusty winds.

For more information, including all of the details on the Federal docket, click here.

For a shortcut to the map submitted with the application, click here.

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

 

Saturday SWEbinar: Greywacke and Gravels!

Central OtagoDid you know that…

The Southern Alps are the fastest-growing mountains on the planet?

New Zealand produced an award-winning Pinot Noir in 1881?

The Canterbury Plains often experience hot, dry winds that can cause some people to feel elated…and others to feel a distant sense of foreboding?

Learn all this and much, much more about New Zealand and the New Zealand wine industry at this Saturday’s SWEbinar…”Greywacke and Gravels – the Unique Terroir of New Zealand”!  Join SWE’s Director of Education, “Miss Jane” Nickles, CWE, on a journey through the unique landscape of New Zealand. We’ll learn how this country – despite being rather a rather recent entry on the world wide wine scene – is known for its remarkable terroir. From soils known as Greywacke and Gimblett Gravels, to the Southern Alps and the “roaring forties,” all the way down to the world’s southernmost vineyards, “Middle Earth” has a lot going for it! Greywacke and Gravels will be offered on Saturday, October 11 at 10:00 am central time.

accessibleSWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accomodate all schedules by offering sessions on weekdays and weekends, as well as daytime and evening hours. If you have a topic you would like to see addressed, or a time-of-day that would work for you, please let our Director of Education, Jane A. Nickles know via email at jnickles@societyofwineeducators.org

 

Logon Instructions: At the appointed time, just click on the link. There is no need to register in advance. Links will be attached to the date and time announcement of each session in the list below and will go “live” a few hours before the scheduled date.

When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but its still a good idea to log on early!

  • If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).
  • If you are having any trouble with your Adobe Connect connection, please see our SWEbinar Trouble-shooting page.

Link:  Saturday, October  11, 10:00 am Central Time - Greywacke and Gravels – The Unique Terroir of New Zealand, presented by Jane A. Nickles, CSW, CWE. (Link will go “live” a few hours before the scheduled date/time.)

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

 

October SWEbinars!

October 2014 SWEbinars

New ZealandOur “live, online” SWEbinar program continues this October! This month we’ll take a trip to New Zealand to talk about “Greywacke and Gravels – the Unique Terroir of New Zealand.” Join SWE’s Director of Education, “Miss Jane” Nickles, CWE, on a journey through the unique landscape of New Zealand. We’ll learn how this country – despite being rather a rather recent entry on the world wide wine scene – is known for its remarkable terroir. From soils known as Greywacke and Gimblett Gravels, to the Southern Alps and the “roaring forties,” all the way down to the world’s southernmost vineyards, “Middle Earth” has a lot going for it! Greywacke and Gravels will be offered on Saturday, October 11 at 10:00 am central time, and again on Tuesday, October 21 at 7:00 pm (all times central).

Also, back by popular demand, we will once again be offering “The Insider’s Guide to the CSW Exam.”  If you are currently pursuing the CSW Certification, or considering the CSW as your next stage of professional development, this session is for Insiders guide for blogyou! This online workshop will cover all aspects of the CSW, including what the test covers, how difficult the test is, what type of questions to expect, the resources available to students, and how long SWE recommends for study before sitting the exam. This session is led by Jane A. Nickles, CSS, CWE (SWE’s Director of Education). You will have a chance to ask any and all questions about the CSW – she’ll answer just about any questions save for “what are the answers?” The Insider’s Guide to the CSW Exam will be offered on Saturday, October 25 at 10:00 am central time.

SWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accomodate all schedules by offering sessions on weekdays and weekends, as well as daytime and evening hours. If you have a topic you would like to see addressed, or a time-of-day that would work for you, please let our Director of Education, Jane A. Nickles know via email at jnickles@societyofwineeducators.org

SWE...we might just be the most accessible wine education on earth!

SWE…we might just be the most accessible wine education on earth!

Logon Instructions: At the appointed time, just click on the link. There is no need to register in advance. Links will be attached to the date and time announcement of each session in the list below and will go “live” a few hours before the scheduled date.

When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but its still a good idea to log on early!

  • If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).
  • If you are having any trouble with your Adobe Connect connection, please see our SWEbinar Trouble-shooting page.

October  2014:   

  • Saturday, October  11, 10:00 am Central Time - Greywacke and Gravels – The Unique Terroir of New Zealand, presented by Jane A. Nickles, CSW, CWE.
  • Tuesday, October 21, 7:00 pm Central Time -Greywacke and Gravels – the Unique Terroir of New Zealand, presented by Jane A. Nickles, CSW, CWE.
  • Saturday, October 25th – 10:00 am central time:  Insider’s Guide to the CSW Exam, presented by Jane A. Nickles, CSS, CWE

If you have any questions, please contact Jane Nickles: jnickles@societyofwineeducators.org

Click here for the 2014 – 2015 SWEbinar Calendar

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

Click here to return to the SWE Homepage.

 

Guest Post: The Romance of Scotch Whisky

FiveToday we have a guest post from Spirits Educator Russ Kempton, CSS. Russ shares with  us some of what he learned about Scotch whisky during his five trips to Scotland!

Impersonal – that’s how I would describe most of the distilleries in the world.  However, the opposite is true for the distilleries located in Scotland. Do other regions and countries have long and just as distinguished history in producing distilled spirits? – Yes; but I feel that for the romance and the mythology, there are none like the Scotch whisky distilleries.

Rugged, rustic, and remote outposts describe most of Scotland’s distilleries in operation today, not one alike and all unique. Scotland’s unique, complicated, eco-system produces exceptional, tradition-rich whiskies. Due to this environment, Scotch whisky is among the most diverse spirits in the world.

Since the mid 1800’s, the debate among whisky drinkers has been which type of Scotch whisky is the complete spirit – single malts or blends? Single malts epitomize the distilleries signature as to what can be produced at a single distillery, while the blended whiskies style come from the vision of the Blending Houses.

OneTo be classified as a single malt Scotch, these requirements must be met; distilled from 100% malted barley, a product of one distillery, produced exclusively in Scotland, aged a minimum of 3 years in oak barrels, and placed into the bottle at no less than 80 proof or 40 alcohol by volume. Single Malt Scotch has three basic ingredients; malted barley, water and yeast with the color coming from the oak during maturation.

Blended Scotch will come from whisky produced at many distilleries with the majority (average 60%) being distilled from various grains such as unmalted barley, maize, and wheat. The grain whisky in the blend must be aged a minimum of three years and aged to the label year, if the blend carries an age. The remainder of the blend will contain, on average, approximately 35 to 40 single malts.

Blended Scotch of higher quality and price will carry a higher concentration of single malts in the blend. Blends on the opposite end of the scale will carry more grain bringing the quality and price down. The blender wants their whisky to be consistent for their loyal consumers. For this reason, they strive to produce a whisky which has a distinguishable quality and characteristic.

FourMany Scotch whisky distilleries are located in the mountains or glens, near rivers, lochs, or along the coast. The four seasons and weather in the areas will affect the barley, fermentation, distillation, and maturation at the distillery. During maturation the oak barrels and casks “breathe” the local air simply because the barrels are watertight but not air tight. For example, whisky aged in warehouses by the sea will pick up definite maritime qualities, therefore affecting the finished whisky and giving it the signature from that specific region.

There are five steps to a finished product: malting, mashing, fermentation, distillation, and maturation.

MALTING: Barley is germinated during this step, converting the starches into fermentable sugars. It is then arrested by drying the barley in a kiln, usually over a peat fire, for 24 – 36 hours.  The longer in the kiln, the more smoke influence in the finished product. Peat is simply decomposed plant life, usually heather. Before being used in the kiln, the peat is pressed and dried.

MASHING: The dried grain, now known as malt, is milled into a coarse flour called grist. The grist is then mixed with hot water in a mash-tun where the conversion of starch into sugar is completed. This sugary liquid is now known as wort. The wort is next transferred into huge vats (washbacks) for fermentation.

FthreeERMENTATION: Yeast (unique to each distillery) is added to wort.  The sugars in the wort are converted into a low-proof alcohol known as wash.  This process takes 48 – 72 hours (average), some distilleries fermentation cycles are lower or higher.

DISTILLATION: The Wash is put in copper pot stills and distilled twice. The first distillation is the wash still with the spirit vaporizing, condensing to produce low wines. The second distillation in the spirit still consists of three cuts; only the middle- the heart- of the run is pure enough for maturation. The usable spirit is called “new make spirit” and sent on for maturation.

MATURATION: The new make spirit is aged in oak barrels or casks for a minimum of three years and starts to pick up its color and flavor profile. A ten-year maturation or longer period is typical for single malts of high quality. During aging, 1% – 3% of the spirit will evaporate each year; this is simply known as the “angel’s share”. Oak barrels or casks play a significant role during maturation; as much as 60% of the whisky’s flavor comes from the wood influence. Some distilleries use only sherry casks in their maturation process; however the vast majority will use used bourbon or Tennessee whiskey barrels since bourbon and Tennessee whiskey can only be produced in new charred oak barrels.

TwoThe Scots in the whisky industry are highly dedicated to their heritage, passionate about quality and committed to excellence.  All of this magic is fused from three basic ingredients, time, place, and environment.

Slainte Mhath! (pronounced Slan-Je-Va) – meaning “good health to yours” in Gaelic.

Russ Kempton, CSS, is a Distilled Spirits Educator conducting spirits education, training, seminars, tastings, events, dinners, and consulting throughout the United States. He also holds the Certificate of Expertise in the Sales & Service of Scotch Whisky, received in Edinburgh on one of his 5 journeys to Scotland.

Click here to return to the SWE Homepage.

 

Friday Lunch SWEbinar: The Insider’s Guide to the CSW

Insiders guide for blogBack by popular demand…we are offering a very special session this Friday (September 26, at 12 Noon central time) titled “The Insider’s Guide to the CSW.” If you are currently pursuing the CSW Certification, or considering the CSW as your next stage of professional development, this session is for you!

This online workshop will cover all aspects of the CSW, including what the test covers, how difficult the test is, what type of questions to expect, the resources available to students, and how long SWE recommends for study before sitting the exam. This session is led by Jane A. Nickles, CSS, CWE (SWE’s Director of Education). You will have a chance to ask any and all questions about the CSW – she’ll answer just about any questions save for “what are the answers?”

Login Instructions: At the appointed time, just click on the link. There is no need to register in advance. Links will be attached to the date and time announcement of each session in the list below and will go “live” a few days before the scheduled date.

When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but its still a good idea to log on early!

  • If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).

Friday, September 26, 12 Noon central time Insider’s Guide to the CSW Exam: hosted by Jane A. Nickles, CSS, CWE

If you have any questions, please contact Jane Nickles: jnickles@societyofwineeducators.org

Click here for the 2014 SWEbinar Calendar

Click here to return to the SWE Homepage.

Tuesday Night SWEbinar: How (Wine) Cool R U?

How (Wine) Cool R U? Have you kept up with the recent changes in the wine and spirits worlds?

How (Wine) Cool R U?
Have you kept up with the recent changes in the wine and spirits worlds?

This Tuesday night - September 23rd at 7:00 pm Central Time – we will be offering one of our most popular SWEbinars!

This session, entitled “How (Wine) Cool R U?” has something for everybody – so if you are part of the CSS, CSW, or CWE crowd (or even just thinking about it) – please join us!

How (Wine) Cool R U?” and will test your savvy – and tell the story behind some of the latest revisions, changes, and upheavals in the wine and spirits industry. It’s a perfect chance to see how well you are keeping up with the world of wine, and ideal for the CSW, CWE, or CSS aspirant.

SWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accomodate all schedules by offering sessions on weekdays and weekends, as well as daytime and evening hours. If you have a topic you would like to see addressed, or a time-of-day that would work for you, please let our Director of Education, Jane A. Nickles know via email at jnickles@societyofwineeducators.org

SWE...we might just be the most accessible wine education on earth!

SWE…we might just be the most accessible wine education on earth!

Login Instructions: At the appointed time, just click on the link. There is no need to register in advance. Links will be attached to the date and time announcement of the  session below and will go “live” a few hours before the event is scheduled.

When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but its still a good idea to log on early!

  • If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).
  • If you are having any trouble with your Adobe Connect connection, please see our SWEbinar Trouble-shooting page.

Link (will go live a few hours before the scheduled event): How (Wine) Cool R U? – Hosted by Jane A. Nickles, CSS, CWE –  Tuesday, September 23rd – 7:00 pm central time

If you have any questions, please contact Jane Nickles: jnickles@societyofwineeducators.org

Click here to return to the SWE Homepage.