The following sessions were enjoyed by all on Saturday evening, August 13, 2016 as part of SWE’s 40th Annual Conference, held at the Mayflower Hotel in Washington DC!
What’s so Great about Oak, presented by Bob Sechrist: This session began with the attendees discovering that oak and references to oak are most likely all around them. For proof, just look at the back of a dime, the cork in your wine bottle, or the wooden buttons on your sweater!
Oak is a common fixture in the production of wine as well, and oak actually shares many characteristics with grapes. While they certainly may look different, the two plants both share the following characteristics: both are keystone species, inter-species crosses are common, they are widely distributed, they are non-specialized, they are native to the Northern Hemisphere, and occupy many ecological niches. In terms of culture, they are both prized by humans, historically significant, highly symbolic, and integral to Western Civilization.
Oak has become the leading wood for use in wine barrels due to its unique structure. This includes a tight grain which permits a gradual extraction of wood flavors and minimized wine loss through evaporation. Oak is also resilient, enabling staves to be bent into the curved shapes required by barrels without breaking. Oak is also high in tannin, which is an important flavor component as well as an effective preservative.
This session progressed into even more fascinating topics such as the world’s best oak forests and the typical characteristics found in their wood, the specifics of oak flavor and aroma compounds, the parts and construction of a barrel, and oak alternatives to barrel use in wine production. For more information on this session, click here to download the slide show: whats-so-great-about-oak-presented-by-robert-sechrist-csw
Exploring the Back Roads of the Côte d’Or, presented by Don Kinnan, CSS, CWE: This session was introduced as a program about Burgundy’s “Blue Collar Wines.” This means a focus on wines that are high on value and (perhaps) low on glamor–but delicious all the same! The reason some otherwise very fine wines are lower in glamor does not necessarily correlate to quality, but more so to location, difficulty in pronunciation (and it accompany lack of popularity), less celebrity, fewer “star” producers, and less distribution.
The region discussed included Marsannay (the northernmost village appellation in the Côte d’Or, Fixin (Gevrey-Chambertin’s “little brother”), Pernand-Vergelesses (which includes 8 premiers crus as well as one-third of the Corton-Charlemagne vineyard), and Savigny-les-Beaune (the second-largest red wine producing village in the Côte de Beaune, after Beaune). For more information on these regions and the wines served during the session, click here to download the slide show: the-backroads-of-the-cote-dor-presented-by-don-kinnan-cwe
Alluring Italy—Wicked Wines, Celestial Cheeses, presented by Sharron McCarthy, CSW: This session began with an overview of Italian wines including the regions, classifications, and amazing diversity of grapes that make up Italian wine. Also included in the discussion was the range of cheese produced by Italy. Then, the session progressed into a tasting of “wicked” Italian wines paired with a selection of “celestial” Italian cheeses.
The first paring featured a wine from the Veneto, Cantine Maschio Sparkling Rosé produced from Pinot Blanc, Pinot Noir, and Raboso grapes. This wine was paired with Quadrello di Bufala cheese from Lombardy. This was followed by a crisp, dry 100%Vermentino La Pettegola from the Toscana IGT paired Pantaleo, a semi-hard goat’s milk cheese from Sardinia. Selections from Tuscany included Poggio alle Mura Brunello di Montalcino Riserva and Summus Estate Bottled Toscana IGT—a deep, ruby red blend of Sangiovese, Cabernet Sauvignon, and Syrah. Cheeses paired with the Tuscan wines included Pecorino Toscano (sheep’s milk) and Fontina Val d’Aosta.
Wines and cheeses from Abruzzo, Emilia-Romagna, and Veneto followed, including a delectable Amarone della Valpolicella. To wrap things up, a classic sweet-and-savory pairing was demonstrated using Florus Moscadello di Montalcino late harvest dessert with serve with Gorgonzola Dolce. For more information on the wicked wines and celestial cheeses of Italy, download the session slide show here: alluring-italy-wicked-wines-celestial-cheeses-presented-by-sharron-mccarthy-csw Sharron also has an overview of Italian wines available for download here: overview-of-italy-2016-sharron-mccarthy
We will be posting additional conference recaps in the next few days. In addition, we are building our permanent archive of notes from the 2016 SWE Conference-click here! If you are a conference speaker who would like to share your materials, please contact Jane A. Nickles at firstname.lastname@example.org