Friday Lunchtime SWEbinar: The Insider’s Guide to the CSW Exam!

This Friday – April 17th – at noon central time - we once again offer our “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 Friday, April 17th at noon 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

computer outside 5Login 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: Friday, April 17th- noon central time – The Insider’s Guide to the CSW Exam – presented by Jane A. Nickles, CSS, CWE (Link will go “live” a few hours before the scheduled date/time.) 

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

Click here for the 2015 SWEbinar Calendar

Guest Post: Are the Wine Gods Mad at Burgundy – Or What?

Wine Gods 1Today we have a guest blog post from Wine Educator Don Kinnan, CSS, CWE – who asks an excellent question: Are the wine gods mad at Burgundy, or what?

Four vintages in succession of meager volumes and circumstances which would challenge the intestinal fortitude of even the most courageous among Burgundy vignerons.  That is what we have seen.

Let’s take it year by year.  Leading up to 2010, a killing freeze occurred on the evening of December 21, 2009, inflicting severe damage to the vines.  This, together with a cold, wet flowering period resulted in a very small crop.  The end result was, in vintage 2010, an average of 25% fewer grapes than normal.   But, at least, the quality was excellent.  (Parker Vintage Rating 93-96 Pts)

Vintage 2011  -  The Wine Spectator characterized 2011’s growing season as “chaotic”.  “Summer occurred in April and May, the year challenged growers with heat, drought, rain, and vine maladies.  It ended with an early and quick harvest.”  After sorting, yields for most were down 20-30% from the norm.  (Parker Vintage Rating 90-91 Pts)

Vintage 2012  -  According to the Wine Spectator, “everything that could go wrong, went wrong, with the exception of rot.  The quantity was reduced by 30% in the Cote de Nuits to 50% in the Cote de Beaune.  The silver lining was that, after the losses due to frost, poor flowering, mildew, and removal of sunburned berries, the grapes left on the vines ripened nicely.  (Parker Vintage Rating 91-93 Pts)

Wine Gods 2Vintage 2013  -  The Wine Spectator reported low yields due to a wet spring,  poor flowering , severe hail in the Cote de Beaune, and fungal diseases in August.  At harvest time, for many, it became a race between ripeness and rot.  After sorting the grapes, the result was a very low volume harvest.  Allen Meadows, the Burghound, says most good wines are “plump, forward, with exotic aromas, round flavors and soft acidities that provide early accessibilities”.  (Vintage not yet rated by Parker)

Some recent data from the BIVB shows the impact of 4 years of reduced production volume on  market supply.  Exports in 2014 were down 12.8% by volume from 2013.  Prior to harvest in 2014, winery stocks had reached their lowest levels in 20 years.

What does this all mean to those of us who like to drink Burgundy wines?  Strong demand and short supply translates into higher prices.  But there may be some relief in sight.

Vintage 2014 produced reasonable volumes and excellent quality, “the best since 2009” said one grower.  Jasper Morris MW and noted author is quoted as saying “with regard to the 2014 vintage, we are talking quality and enough of it to stabilize the market and take pressure off pricing.”

—maybe the wine gods have eased their wrath.

Don KinnanDonald P. Kinnan, CSS, CWE has been in the fine wine trade for over 30 years. In 1985, after a successful military career, he joined Kobrand Corporation as a sales manager and, in 1992 was promoted to Director of Education. As such he was responsible for Kobrand’s wine and spirits education programs nationwide for over 20 years.  Don is a long-time member of the  the Society of Wine Educators and former member of the Society’s Board of Directors and Executive Committee.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

 

#Wine Wednesday SWEbinar – WOW – The Wines of Washington!

Washington StateThis Wednesday - April 8th -at 7:00 pm  central time,  we will be offering a repeat performance of our SWEbinar entitled  WOW – the wines of Washington State!

Presented by Sam Schmitt, CSW – this is a repeat performance of the session held last Saturday – and it is jam-packed with beautiful graphics and great information! 

Here is Sam’s synopsis: Washington State is the second largest wine producer in the United States. Its geographic location near the northern extreme of the ideal wine growing latitudes belies its warm, semi-desert continental climate. Shaped by colossal floods at the end of the last ice age, its 13 AVAs are unique and diverse. Washington is well-known as a high-quality producer of New World Riesling, but Riesling is far from the only high quality wine produced in the state. In this one-hour webinar, Sam Schmitt, CSW, and founder of The Winaut-Wine Education and Travel blog and a Consumer Experience Development Consultant will discuss the geography, climate, and geographic history of Washington State, the state’s diverse AVAs, the prominent grapes, the unique laws, and some of the leading producers of Washington State wine.

Washington State

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

Login Instructions: At the appointed time, just click here. There is no need to register in advance. Link 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.

computer outside 7Link: Wednesday, April 8th at 7:00 pm central time – WOW! Wines of Washington State - presented by Sam  Schmitt, CSW (Link will go “live” a few hours before the scheduled date/time.) 

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

Click here for the 2015 SWEbinar Calendar

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

 

April 2015 SWEbinars

computer outside 11Coming up in April of 2015 we have some wonderful offerings in our SWEbinar program!

  • Saturday, April 4th -10:00 am central time: WOW: The Wines of Washington State – presented by Sam Schmitt, CSW. Washington State is the second largest wine producer in the United States. Its geographic location near the northern extreme of the ideal wine growing latitudes belies its warm, semi-desert continental climate. Shaped by colossal floods at the end of the last ice age, its 13 AVAs are unique and diverse. Washington is well-known as a high-quality producer of New World Riesling, but Riesling is far from the only high quality wine produced in the state. In this one-hour webinar, Sam Schmitt, CSW, and founder of The Winaut-Wine Education and Travel blog and a Consumer Experience Development Consultant will discuss the geography, climate, and geographic history of Washington State, the state’s diverse AVAs, the prominent grapes, the unique laws, and some of the leading producers of Washington State wine.
  • Wednesday, April 8th, at 7:00 pm central time – Repeat performance of  WOW: The Wines of Washington State – presented by Sam Schmitt, CSW. 
  • Insider's GuideFriday, April 17th – 12 Noon Central Time –  The Insider’s Guide to the CSW Exam – presented by Jane A. Nickles, CSS, CWE - Back by popular demand…we are once again offering our very special session 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, the format of the questions, 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?” 
  • Friday, April 24th – 12 Noon central time - “Kings and Queens of the Old World – Discovering Character in 8 Iconic Appellations” – presented by Joey Kleinhans, CSW, Principal at The Wine Elite Sommelier Company. CMittelmosel. Join Joey Kleinhans in this live session to learn about the grapes, the terroir, the character and the history that makes these regions the Kings and Queens of the Old World! Sommelier Jörn Kleinhans is a wine educator and blind-tasting instructor in Orange County, California. His perspectives on wine have been published by the Wall Street Journal, Business Insider, MarketWatch and the Robb Report. He can be reached at Joey@WineElite.org. Joey welcomes any specific requests our members would like to have addressed during this webinar. 
  • Saturday, April 25th – 10:00 am central time – The Insider’s Guide to the CSS Exam – presented by Jane A. Nickles, CSS, CWE - This year, we’ve published a new CSS Study Guide and it’s a whole new world for the CSS! Join our Director of Education, Jane A. Nickles, and learn what to expect from the new CSS!

computer outside 13SWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accommodate 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.

Links:

  • Saturday, April 4th -10:00 am central time: WOW: The Wines of Washington State – presented by Sam Schmitt, CSW. (Link will go “live” a few hours before the scheduled date/time.)
  • Wednesday, April 8th, at 7:00 pm central time – Repeat performance of  WOW: The Wines of Washington State – presented by Sam Schmitt, CSW. (Link will go “live” a few hours before the scheduled date/time.)
  • computer outside 14Friday, April 17th – 12 Noon Central Time –  The Insider’s Guide to the CSW Exam – presented by Jane A. Nickles, CSS, CWE  (Link will go “live” a few hours before the scheduled date/time.)
  • Friday, April 24th – 12 Noon central time - “Kings and Queens of the Old World – Discovering Character in 8 Iconic Appellations” – presented by Joey Kleinhans, CSW (Link will go “live” a few hours before the scheduled date/time.)
  • Saturday, April 25th – 10:00 am central time – The Insider’s Guide to the CSS Exam (Link will go “live” a few hours before the scheduled date/time.)

Presenters:  If you hold one of SWE’s certifications (CSS, CSW, or CWE) and would like to present a SWEbinar, we would love to host you! Our one requirement regarding subject matter is that your topic be of interest to those people who are studying for one of our certifications – our SWEbinar program is intended to help our candidates with exam preparation

If  you would like to pitch an idea for a guest blog post, or you would like to present a SWEbinar, please contact Jane Nickles, CWE, our Director of Education and Certification, at jnickles@societyofwineeducators.org

Click here for the 2015 SWEbinar Schedule

 

The Georgia of Wine and Walnuts

Traditional carved wooden balconies in the Old Town of Tbilisi, Georgia

Traditional carved wooden balconies in the Old Town of Tbilisi, Georgia

Today we have a guest post from renowned Wine and Spirits Educator Harriet Lembeck. Read on to hear about Harriet’s recent wine trip to the Republic of Georgia! 

If you really care about wine, you should think seriously about making the journey to the country of Georgia. You will experience true hospitality, tradition, wine-making, and still be close enough to the Black Sea’s famed resorts when you are ready to relax. And if you like to ski, there are the slopes of the Caucasus Mountains right there as well.

FYI, I have just returned from a visit, and saw no sign of any of the unrest that’s been in the news lately. There is instead a sense of calm and welcoming.

To the Georgians, a guest is a gift from God. And the best way to greet a guest is to serve one’s own wine, made from one’s own grapes. No patch of land goes vacant, and grapes grow on what elsewhere might be a lawn. Further, every home winemaker has a still, and he will also pour you his clear pomace brandy, or Chacha.

If you go to a Georgian banquet, dishes will be continually placed on the table, and nothing will be cleared until the end — in case the guest might want a little more of anything! Walnuts are the preferred stuffing for confections, fruits, vegetables and even boned fish. Meals are leavened with toasts. The toastmaster shows gratitude for the Creator, for food, for friendships, for all the women, for beauty, for love, for people who have passed away, and for the children looking to the future.

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Historical Significance

Georgia is referred to as the “Cradle of Wine,” as wine has been made there continuously for the last 8,000 years (The Georgians say “8,000 Vintages”). There was very early winemaking in Greece, Cyprus, Turkey, Crimea, Armenia and Moldava, but all evidence points to at least 6,000 BCE, if not before, for the first propagation of wine grapes — in Georgia — in the Fertile Crescent.

Records show 525 grape varieties, including clones, of which 440 are still in use. Do not despair — even if you go there and taste a lot of wines, you are not likely to come across more than twenty, if that many. The white Rkatsiteli and the red Saperavi are the most prevalent, but you may see some international varieties as well.

Historically, this tradition was interrupted for about seventy years, when Russia took over between 1921 and 1991. The Russians knew that banning the production of wine was hopeless in Georgia. “Georgia is synonymous with wine,” it is said. But with wine permitted, the Russians were more interested in high volume than in quality, and after three generations, much of the fine wine tradition was lost. Many of today’s winemakers are now working to restore it.

The city center of Tbilisi

The city center of Tbilisi

There are 10 main wine regions in Georgia, which contain 18 smaller Protected Denominations of Origin (PDOs). The majority of wineries and growers are in the Kakheti Valley, very close to Tbilisi. Going from east to west, you will pass through Imereti and other central and western wine regions. Summers are hot, but spring or fall are perfect times to visit.

Your first stop should be Tbilisi, and once there, you should go to the Vino Underground Wine Bar, which has the largest selection of organic and/or “bio” Georgian wines. Also go to the Azarpesha Wine Restaurant, named for a long-handled drinking bowl, for a traditional meal. You may meet partner and ex-pat American John Wurdeman in either place. He is an articulate moving force in reclaiming Georgian traditions in wine, food, polyphonic music and dance, and is also the founder of Pheasant’s Tears Winery. 

All About Qvervis

Wine has been traditionally fermented and aged in qvevris (kvevris), or large clay pots that are bur ied in the earth. They are shaped something like Roman amphorae, but the amphorae re- main above ground. When people buy older houses, it is not unusual to lift up the floor- boards and find buried qvevris below. Many winemakers are using qvevris now, though some do use stainless steel or oak barrels, and some use both. To learn about qvevris, you should not miss a visit to Twins Old Cellar in Napareuli Village in the Telavi district. I dubbed it “Qvevri School.” The twin brothers have set up an oversized qvevri display to honor their parents.

Previously, the Soviets had taken over their winery, and their father died in prison. The property was eventually returned.  They have made an outdoor room-sized qvevri, reached by a ladder. Once inside, you feel as if you are standing in an enormous qvevri. The clay walls are marked showing levels of internal activity as a wine ages and solids reach the

Georgian Qvervi - Photo by By Levan Totosashvili, via Wikimedia Commons

Georgian Qvervi – Photo by By Levan Totosashvili, via Wikimedia Commons

bottom of this curve-sided vessel. The twins have 107 qvevris in use, restoring a tradition that was almost lost. [Note: Besides creating a wine museum, they also have a dozen guest rooms, should you decide to visit and stay over.] With renewed interest in ovoid, clay fermenters, some qvevris are being produced in the United States. A Texan, Billy Ray Mangham of Sleeping Dog Pottery and his team, have a “Qvevri Project.” Andrew Beckham, a potter and winemaker in Oregon has his own “Amphorae Project.” Also, a potter on the outskirts of Austria is now making qvevris. Further, there is increased experimentation with ‘the concrete egg’ – concrete egg-shaped tanks made in Burgundy. The Emiliana Vineyards, from Chile, has made a very big investment in them for their winery in Casablanca.

Among other sites, concrete eggs are used in the Glenora Winery, the first Farm Winery in the Finger Lakes, NY. In 2013, UNESCO recognized qvevris and qvevri-winemaking, and placed them on the “Representative List of the Intangible Cultural Heritage of Humanity.” Qvevris last for a very long time. They are not discarded when they are no longer useful, but are respectfully leaned against garden walls.

Inspired to visit? Click here to download some  Tips for a Successful Wine Trip to the Republic of Georgia from Harriet Lembeck

HarrietHARRIET LEMBECK, CWE, CSS, is a prominent wine and spirits educator. She is president of the renowned Wine & Spirits Program, and revised and updated the textbook Grossman’s Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She may be contacted at hlembeck@mindspring.com.

This article was originally published in the article was originally published in
Beverage Dynamics Magazine - reprinted with permission!

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Friday SWEbinar: Cold as Ice!

Vineyards at the Gray Monk Estate Winery in the Okanagan Valley

Vineyards at the Gray Monk Estate Winery in the Okanagan Valley

This Friday – March 27th, 2015 at 12 Noon central time – we will be offering a new SWEbinar: Cold as Ice  - Myths and Realities of Canadian Wine. This session will be presented by Jordan Cowe, CWE. Jordan is a a newly-minted CWE based in Niagara-on-the-Lake.

Session Synopsis: Think of a description of Canadian wine regions in your mind. Were dry deserts, big red wines, or Napa Valley heat levels even a consideration? No? Well – they should be – and it’s time to find out why! Take a journey across this not-so-frozen country and learn about the unique micro-climates that dot this extreme landscape from cool, sparkling-focused Nova Scotia to the humid, heat-drenched summers of Southern Ontario and on to the desert-like conditions in British Columbia’s Okanagan Valley!

We’ll take a look at the geography, viticultural practices and winemaking techniques used to make wines in this country of extremes. Learn about current issues facing this developing wine culture as it tries to grow and enter a world market that knows it only for Icewine.

JordanOur guest presenter, Jordan Cowe, CWE is a sommelier and wine educator in Canada’s largest wine region. Based in Niagara-on-the-Lake, Jordan teaches courses for sommeliers, wine professionals and consumers alike with the goal of instilling a more relaxed approach to wine. With a strong passion and connection to the Canadian wine industry Jordan would be happy to help address any specific topics of interests; he can be contacted at jdcowe@wineeh.ca  with any questions or suggestions.

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

Login Instructions: At the appointed time, just click here. There is no need to register in advance. Link will go “live” a few hours before the scheduled date.

Spring SWEbinarWhen 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: Friday, March 27th at 12 noon central time-Cold as Ice – Myths and Realities of Canadian Wine - 12 Noon central time (Link will go “live” a few hours before the scheduled date/time.) 

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

Click here for the 2015 SWEbinar Calendar

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Flash Détente: Making Red Wine Redder

Brenda flash 2Today we have a guest post from Brenda Audino, CWE. Brenda tells us about her brush with Flash Détente – very interesting!

I recently tasted a modest (read inexpensive) wine that had a bright purple hue and Jolly Rancher fruit aromas.  I enquired whether the wine had undergone Carbonic Maceration as it seemed to fit that profile.  It was explained to me that although the results are similar, this particular wine was produced using Flash Détente technology.  Being ever curious, I wondered what is Flash Détente; when, why and how is it used in the wine production.

To explain Flash Détente, we need to understand that one of the principal goals in producing red wine is the extraction of color and flavor from the skins.  This extraction is usually achieved by a combination of maceration and fermentation. Here is a review of three popular means for extraction including the new (to me) Flash Détente.

Classic maceration is achieved at low temperatures of 24-32°C (75-90°F) requiring extended contact between the juice and grape skins.  The fermentation process, while producing alcohol, also extracts the polyphenols from the skins.  One of the byproducts of fermentation is the release of CO2 which raises the skins to the surface forming a floating cap.  This floating cap is subject to acetic bacteria as well as other contaminates and, if left exposed to the air, can turn the entire batch into vinegar.  A floating cap also does nothing to extract further color and flavors into the juice.  It is therefore necessary to mix the skins back into the juice by one of many processes (punch down, pump over, rack and return, etc.)

Thermo-vinification uses heat to extract color and flavors from the skins.  The crushed grapes are heated to 60-75°C (140-167°F) for 20 to 30 minutes.  The must is then cooled down to fermentation temperature.  This process gives intensely colored must because the heat weakens the cell walls of the grape skins enabling the anthocyanins to be easily extracted.  This process can result in the wine having a rather “cooked” flavor.

Brenda flash 1While I was researching these technologies, I recalled a previous visit to Château de Beaucastel where I learned that make their iconic wine using a modified process of Thermo-vinification.  At Château de Beaucastel, the grapes are de-stemmed and the uncrushed grapes are passed rapidly through a heat exchanger at 90°C (194°F) which only heats the surface of the grapes, not the juice.  The heat is sufficient to weaken the cell wall of the grape skins enabling for easier extraction of anthocyanins, since the juice is kept cool the wine is less likely to have any cooked flavors due to this modified process.

Flash Détente is essentially an evolution of the traditional thermo-vinification method.  The process involves a combination of heating the grapes to about 82°C (180°F) and then sending them into a huge vacuum chamber where they are cooled.  During this cooling process the cells of the grape skins burst from the inside making a distinct popping noise.   Similar to traditional thermo-vinification, this process enables better extraction of anthocyanins and flavor compounds.

The Flash Détente process creates a steam that is diverted to a condenser.  This steam is loaded with aromatic compounds including pyrazines (vegetal, green pepper and asparagus).  Because vapor is removed, the sugar level increases in the remaining must.  The winemaker can choose to work with the higher sugar levels or dilute back down by adding water.  Most winemakers discard the condensation or “Flash Water” as the aromatics are usually highly disagreeable.   The winemaker now has multiple choices.  The flashed grapes can be pressed and fermented similar to white wine, the must can be fermented with the skins in the more traditional red wine production manner, or the flashed grapes can be added to non-flashed must that underwent classic maceration and then co-fermented.

Flash technology differs from traditional thermo-vinification because the traditional method does not involve a vacuum and there is no flash water waste produced.  Winemakers who are familiar with both methods have noted that the tannin extraction with thermo-vinification is less than Flash Détente.  Winemakers also note that Flash technology is better for removing pyrazine aromas.

Brenda flash 3In Europe during the early years of flash technology, it was mainly used for lower quality grapes or difficult vintages that had problems needing fixed.  Now the use of this technology is expanding its application to all quality levels of the wine industry.

According to Linda Bisson, a professor of viticulture and enology at UC Davis and one of the researchers working on the project, enologists are looking at what characteristics are lost or retained per grape variety.  They are also looking at the character and structure of tannins in flashed wines.  Bisson states that turning flashed grapes into a standalone wine is possible, but most winemakers see it as a tool for creating blends.  “It’s something on your spice rack to blend back in.”

The use of Flash Détente can be surmised as “It’s an addition to traditional winemaking, not a replacement.”

What are your thoughts on technology in the wine industry?  Does technology improve the wine or make it more homogenous?  

Photos and post by Brenda Audino, CWE. After a long career as a wine buyer with win Liquors in Austin, Texas, Brenda has recently moved to Napa, California (lucky!) where she runs the Spirited Grape wine consultancy business. Brenda is a long-time member of SWE and has attended many conferences – be sure to say “hi” at this year’s conference in NOLA!

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Wednesday SWEbinar – The Insider’s Guide to the CSS Exam!

Insiders guide to the CSSThis Wednesday – March 18th, at 7:00 pm central time – we will once again be offering our “Insider’s Guide to the CSS Exam.” This session has become a monthly installment. If you have questions about the CSS Exam, have just started to study, or are a cocktail-enthusiast who is “thinking about” getting certified, you’ll find the answers to all your questions at the “Insider’s Guide”!

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

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.

CSS Study GuideWhen 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: Wednesday, March 18th – 7:00 pm central time – The Insider’s Guide to the CSS Exam - This is one for the Spirits Crowd! presented by Jane A. Nickles, CSS, CWE  (Link will go “live” a few hours before the scheduled date/time.) 

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The Port Wine Treaty of 1703

PortoThe Methuen Treaty – soon to be known as the Port Wine Treaty – between England and Portugal, signed in 1703, was a military and commercial agreement that arose from the goings-on of the War of Spanish Succession.

The treaty was named in honor of its lead negotiator, John Methuen, a Member of Parliament and England’s Ambassador to Portugal at the time.

At the start of the War of Spanish Succession (1701), Portugal had allied with France. France had guaranteed the Portuguese the protection of its navy. However, in 1702 the English navy sailed very closely past the city of Lisbon to and from their way to Cadiz, proving that the French could not really offer the protection they had promised.

The Portuguese, wisely, decided to change sides and began negotiations with England. The Methuen Treaty was the result of those negotiations. The main purpose of the treaty had concerned the ongoing war; the “Grand Alliance” was formalized and the goal of the current war was agreed upon: the new alliance would try to secure the entire Spanish Empire for the Austrian Archduke Charles, who was to become Charles VI of Austria.

Portrait of "The Right Honorable John Methuen" by Adrien Carpentiers (1769s) work and photograph in the Public Domain

Portrait of “The Right Honorable John Methuen” by Adrien Carpentiers (~1760) work and photograph in the Public Domain

The secondary aim of the treaty will be of more interest to wine lovers, as it established trade relations, especially between England and Portugal.

Under the terms of the treaty, English woolen cloth would be admitted in Portugal free of duty. In return, Portuguese wines imported into England would be subject to a third less duty than wines imported from France.  It also stated that Portuguese wines would never As England was at war with France, French wines were already difficult to obtain in England, and because of this treaty, the wines of Portugal – particularly Port, which the British loved – became the popular replacement.

The Treaty, signed on December 27th, 1703, became known to history as the “Port Wine Treaty.”

 

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One More for the Rhône

Vineyards in Cairanne - photo by Samuel Lavoie via Wikimedia Commons

Vineyards in Cairanne – photo by Samuel Lavoie via Wikimedia Commons

Earlier this month, the INAO approved a new AOC in the southern Rhône, to be known as AOC Cairanne. Winemakers are expected to be able to use the designation starting with the 2015 vintage.

Carianne was formerly one of the 18 or so villages that were entitled to append the name of their village onto the Côtes du Rhône-Villages designation. The region is known for red, white, and rosé wines produced from the typical blend of southern Rhône varieties (min. 50% Grenache + min. 20% combined Syrah/ Mourvèdre for reds and rosés;  min. 80% any blend of Grenache blanc, Clairette, Marsanne, Roussanne, Bourboulenc, or Viognier for the whites.)

The new AOC regulations will require hand harvesting and sorting either in the vineyard or the winery, and a organics-level maximum level of added sulfites. The new designation is yet to be approved by the EU, however, no obvious obstacles are expected.