Friday Lunchtime SWEbinar: Hybrid Theory with Jordan Cowe, CWE

JordanA few months ago, many of us were lucky enough to attend a lively webinar on Canadian wines brought to us by new CWE Jordan Cowe. Well, lucky for us, Jordan is back for another SWEbinar this Friday!!

Join us on Friday – May 29 – at 12 noon central time – for “Hybrid Theory: Modern wines from Hybrid Vines” presented by Jordan Cowe, CWE. Judged by their early incarnations Hybrids have developed a bad reputation across the wine world. Practically outlawed in Europe and shunned by wine snobs, but do modern hybrids even resemble their early namesakes? Learn about modern developments in hybrid varietals, where they sit in the modern winescape and how winemakers have adapted to their use. Presented by Jordan Cowe, CWE the creator of Oenosity and a lover of the unusual and esoteric areas of the wine world. For any specific questions contact Jordan on Twitter: @JDCowe or Email: jordan@oenosity.com

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. Choose to “enter as a guest” and type in your full name. 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.

Link: Friday – May 29 – at 12 noon central time – for “Hybrid Theory: Modern wines from Hybrid Vines” presented by Jordan Cowe, CWE.

computer outside 16When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your full 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.

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 

 

Conference Preview 2015: How Cool is the Cape?

Camps Bay Beach and Lion Head Mountain in Cape Town, South Africa

Camps Bay Beach and Lion Head Mountain in Cape Town, South Africa

Today we have a Conference Preview from Jim Clarke about the cool-climate wines of South Africa. Yes, you read that correctly – the Cape, in spots, is Cool! Read on for information on the cool-climate wines of South Africa, and Jim’s upcoming conference session!  

When I was studying to become a sommelier, I was often asked the question, “Do you go there to surf or to ski”? It was intended as a quick way to remind oneself if a winegrowing area was a warm region or a cool one.  It’s a handy mnemonic – albeit one that unfortunately underlines American’s poor sense of geography -maybe they can’t find Austria on a map, but they’ve seen Austrian skiers in the Olympics on TV, so: cool climate!

For the climate of South Africa, we think of surfers – possibly being attacked by those crazy great whites that leap right out of the water – so: warm climate. (For a less morbid surfing encounter, check out Bernard Le Roux, winemaker at Zorgvliet, being knocked off his board by some dolphins at last year’s Vintner’s Surf Classic.)

If you look closer, however, you’ll notice something else about those South African surfers: the wetsuits. There’s nothing warm about the water off the coast of South Africa – after all, the next stop on your way south would be Antarctica! The ocean currents that cool the vineyards of South Africa come up from Antarctica. There are penguins happily inhabiting the Cape Peninsula to prove it!

Sommeliers often sum up the Cape’s climate as “Mediterranean,” but there’s a lot more to it than that. While I suspect South Africa’s Olympic ski team sounds as likely a competitor as Jamaica’s bobsledders, in the right spots vines find it plenty cool enough. Some parts of South Africa are specifically cool enough for reds like Pinot Noir; or lighter, peppery styles of Syrah (many, nonetheless, inexplicably labeled “Shiraz”) and for whites such as Sauvignon Blanc, Gewurztraminer, or even Riesling.

African Penguins on Boulders Beach, near Cape Town in South Africa

African Penguins on Boulders Beach, near Cape Town in South Africa

Even warm areas such as an arid, mountainous landscape, once may encounter a change of conditions if one moves just a few meters in the right direction. For example, the Jordan Winery lies atop a dome-shaped hill in Stellenbosch. On north-facing slopes (away from the cold winds, and toward the sun) they grow Cabernet Sauvignon alongside Syrah and Chardonnay; but one south-facing slope right in the middle of the Chardonnay vineyard is cool enough to produce and elegant and balanced Riesling.

More importantly, however, especially in a time where the market is trending toward more acid-driven, lower-alcohol wines, are the regions where cool spots are not the exceptions but the rule. Constantia – South Africa’s most famous historic wine region – is one example. Located just a few miles from Cape Town, this region produced sweet wines in the 18th and 19th centuries that were the envy of Europe, lauded by the likes of Baudelaire and Napoleon. Today this small region of a dozen or so producers is focused on Sauvignon Blanc, though some make elegant Chardonnays, and some reds in the southern (but more north-facing) part of the district. All the Constantia vineyards are just a few miles from the penguins and sharks (and more relevantly, the winds) of False Bay.

Most of South Africa’s other cool climate areas don’t have the history and pedigree of Constantia, largely because of regulations and a quota system during much of the 20th century that discouraged plantings there (cool climates can be more challenging to work in, so why not simply plant in warmer, higher-yielding spots?). That changed in 1992, just as apartheid was crumbling, and many would-be winegrowers started exploring.

Stellenbosch Vineyards in the shadow of Table Mountain

Stellenbosch Vineyards in the shadow of Table Mountain

The Cape South Coast region was largely developed at this time, and is now a source of some of the country’s most esteemed wines. Districts within the region each have their own character. In Elgin, apple orchards were replaced with grapes, and the bowl-shaped basin proved effective at capturing cool air from the ocean just a few miles to the south. Near Hermanus, where whales come so close to shore they can be easily viewed while standing on the shore, the narrow Hemel-en-Aarde Valley draws in the cool air, and the vineyards there produce South Africa’s most consistently lauded Pinot Noirs and Chardonnays.

The west coast, north of Cape Town, also has its own wind-battered vineyards, notably the two “D’s” Durbanville and Darling, both devoted largely to Sauvignon Blanc, both not far from the beach. Which – surfing mnemonics aside – makes sense.

We humans go to the beach to cool off, right? Well, so do South Africa’s grapes.

Jim Clarke is the U.S. Marketing Manager for Wines of South Africa (WOSA), a levy-supported organization devoted to promoting South African wine exports. Previous to joining WOSA Jim was a sommelier in New York City, running the wine programs at Megu New York for five years and then the Armani Ristorante for two. In addition, he writes about wine, beer, and spirits for a number of publications both trade and consumer; his pieces have appeared in the World of Fine Wine, Details, the San Francisco Chronicle, and elsewhere. Jim has spoken or lectured at a number of events including TexSom and the American Wine Society Conference.

Jim’s session on the cool-climate wines of South Africa, entitled “How Cool is the Cape” will be held on Thursday, August 13th at 8:45 am as part of the 39th Annual Conference of the Society of Wine Educators.

 

Conference Preview 2015: Psych Up with Tim Gaiser!

Exam AnxietyToday we have a Conference Preview from Tim Gaiser, MS about test anxiety – something Tim has witnessed first hand many times over his long and much-lauded career as a wine educator. Read on for information on Tim’s upcoming conference session!  

“Over the last 20 years I’ve coached and examined thousands of students. One of the most concerning things I’ve noticed in that time is that some students simply don’t test well.  Often, regardless of how well they’ve prepared for an exam, their anxiety level is so high that they simply can’t function at their best – much less function at all.  This could be the cruelest of fates as some remarkably talented students are never able to pass an exam simply because their stress level is too high.

In the past year I’ve worked with a group of students using various strategies that have proven effective for dealing with test anxiety as well as building confidence and helping them to bring their very best self – their “A game” – when needed.   In my session we’ll cover some of these strategies including EFT (Emotional Freedom Technique), Spin Dynamics, Submodalities, Clearing the mechanism, the Circle of Excellence.”

Tim Gaiser 9_23_13128343Tim Gaiser is an internationally renowned wine expert and lecturer. He is one of 175 individuals worldwide to ever attain the elite Master Sommelier wine title. Over his 25-plus year career Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors. He has experience in all phases of the wine industry – online, wholesale, retail, winery, and restaurant – including stints at Heitz Wine Cellars in the Napa Valley and Bix and Cypress Club restaurants in San Francisco, and Virtual Vineyards/the original wine.com. His client list includes Fosters Global Wines, Diageo, American Express, Evian, Pepsico International, Fiduciary Trust, Franklin-Templeton, Morgan Stanley, and Wells Fargo. 

Tim has written for a number of publications including Fine Cooking Magazine and Sommelier Journal. He also writes for numerous wine and spirits clients including Champagne Perrier Jöuet, Wines of Germany and the Portuguese Cork Quality Association. Gaiser has served as the author and lead judge for the Best Young Sommelier Competition and the TopSomm Competition, the two major American sommelier competitions. Considered one of the leading wine tasters and educators, Gaiser was recently featured in the Think like a Genius Wine Master training product, created by the Everyday Genius Institute.

Prior to developing his wine expertise, Tim received an M.A. in Classical Music. He played classical trumpet as a freelance professional and as an extra with the San Francisco Opera until 1988.

Tim’s session, “Psych Up: Strategies for Dealing with Test Anxiety” will be held on Wednesday, August 12th at 3:00 pm as part of SWE’s 39th Annual Conference.

 

Saturday SWEb: The Insider’s Guide to the CSW Exam

This Saturday – May 23rd – at 10:00 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 Saturday, May 23rd 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

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: Saturday, May 23rd – 10:00 am 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

Conference Preview: The Spectrum of Wine Flavors

Today we have a Conference Preview about a fascinating session to be presented by a father-and-daughter team, Stephen and Maria Ghiglieri. 

Figure 3-4 Harvested Cabernet SauvignonSession Title: The Spectrum of Wine Flavors: How Viticultural and Pre-Fermentation Practices Effect Wine Aroma and Taste

We’ve all heard the statements: “Great wines are made in the vineyard” or “there are no great winemaker’s just great grapes”. Our view is from another saying: “great grapes don’t grow or make great wine by themselves”. It’s the close partnership between the grower and winemaker that yields great wine.

Our discussion and tasting will explore how the decisions made by these partners affect wine flavor. We will consider the influences of terroir plus water, canopy and nutrient management on specific wine flavors and examine what defines a “great grape”. In addition we’ll discuss how color and flavor are affected by harvest decisions and pre-fermentation fruit handling.

We think Harold McGee and Daniel Patterson said it best in their 2007 New York Times article “Talk Dirt to Me”: “We don’t taste a place in a wine. We taste a wine from a place — the special qualities that a place enables grapes and yeasts to express, aided and abetted by the grower and winemaker”.

Figure 5-1 White Grapes in a CrusherAbout the speakers:

Steve Ghiglieri, CWE was the Plant Manager for Anheuser-Busch at their Houston Brewery until he retired in 2009. During his 28-year career with the company he held a number of positions including Brewmaster and Director of International Brewery Operations where he was responsible for operations in China, Philippines, Brazil, Argentina, and multiple locations in Europe and Canada. He is a graduate of the University of California at Davis where he earned his BS in Fermentation Science and MS in Food Science.

Growing up with Stephen Ghiglieri as her father, Maria Ghiglieri’s exposure to the wine and beer industry started early, but it wasn’t until 2011 while living in Chicago that she became serious about enhancing her wine knowledge. After being introduced to the SWE she earned her CSW in 2013 and is currently studying to take the CWE exam. She has been a wine judge at the Houston Livestock and Rodeo Wine competition for the past two years. Maria is a graduate of the University of Washington in Seattle.

Stephen and Maria’s session, “The Spectrum of Wine Flavors: How Viticultural and Pre-Fermentation Practices Effect Wine Aroma and Taste” will be offered as part of the 39th Annual Conference of the Society of Wine Educators to be held this August in New Orleans. The Ghiglieris’ session is scheduled for Thursday, August 13th at 8”45 am.

 

Friday Lunchtime SWEbinar – The Insider’s Guide to the CSS

Insiders guide to the CSSThis Friday – May 15th – at noon 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: Friday, May 15th – Noon 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.) 

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 

Conference Preview: Let’s Talk Turkey: Discovering the Charms of Turkish Wine

Today we have a guest post from Annie Edgerton, CSW. Annie tells us about her recent trip to Turkey, and gives us a preview of her 2015 SWE Conference session on Turkish Wine! 

Photo via http://www.kavaklidere.com/en

Photo via http://www.kavaklidere.com/en

Recently I (somewhat randomly) chose the beautiful country of Turkey as a vacation destination. Normally when making international travel plans, I would opt for places with historically significant wine regions, but the travel package to Turkey was too great to pass up—so I said, “Well, they probably make at least some wine in Turkey, right?”

How was I to know… they make some truly amazing wine in Turkey!

Sure, the grapes are unfamiliar: Narince, Öküzgözü, Kalecik Karası, Boğazkere, Syrah… oh wait – that one you know. Yes, international grapes like Syrah, Cabernet Sauvignon and Sauvignon Blanc—even Sangiovese and Tempranillo—grow well in Turkey, but it’s the quirky native grapes that shine and are completely deserving of awareness around the rest of the world.

So, why haven’t we all gone nuts over Turkish wine like we have over Greek wine (with its similarly hard-to-pronounce local grapes) or for wine from other niche countries like Lebanon and Bulgaria? Two reasons: Identity and Awareness.

In terms of identity, Turkey is a primarily Muslim country, albeit a relatively liberal one. So many outsiders just assume no one will drink wine, let alone make wine there. NOT TRUE! But most Turks opt for beer, or the local anise-flavored spirit rakı, so it’s even hard to get locals excited about their country’s wine. For awareness’ sake, exports to the US are low, and our market is already flooded with outside-of-the-norm bottlings with powerful champions.

Photo via http://www.kavaklidere.com/en

Photo via http://www.kavaklidere.com/en

While in Turkey, I was able to arrange a visit to Kavaklidere, the country’s largest winery—large in volume and production. It is the only Turkish winery with three centers for grape processing, which reduces the time picked grapes spend in transport from far reaches of the country. (Most Turkish wine regions are in the western half of the country, although there are a few notable areas in the conflict-ravaged east.) Their portfolio consists of forty-nine different wines (yes, that’s a lot!) ranging from basic entry-level wines up to multiple award-winning prestige offerings, and including semi-sweet, sparkling, and even fortified selections.

I won’t bore you with details about the little old ladies who come in to destem the grapes by hand, or the length of maceration time for each grape, or the storage capacity of their tanks… but I will say that the effort and desire to run a modern facility that produces wine which could be competitive in an international market is quite strong. My contact Mr. Önur Özgül said with almost a fervor, “This is where wine came from in the beginning. Wine is a culture in Turkey; we need to develop this culture.”

Kavaklidere does export twenty percent of their production, mostly to Turkish restaurants in other countries. They would certainly like to raise brand awareness at home, but Mr. Özgül said their “goal is to present our wines in international markets, not only in Turkey.” And recently, their efforts have intensified and paid off—over the past six or seven years, they’ve attended more and more international wine competitions, and the medals have started to pile up.

In addition, Kavaklidere is proud that in a historically male-dominated society, both their prior and current winemakers are women, and also that their company’s team is mostly young with many women members. It is a vibrant, modern group, passionate and ready to bring Turkish wine to the world.

In my seminar, “Let’s Talk Turkey,” we will taste through an array of fascinating indigenous grapes (and some international ones,) giving a first-hand look at the unique terroir and bounty of this storied land.

So many Wineaux have gone gaga over Turkish wines once we’ve had the privilege of tasting them, and are doing what we can to encourage awareness, importing, and distribution. It may seem like a bit of an uphill battle, but once I had the idea to share Turkish wines with my fellow SWE members, I honestly couldn’t wait. I hope to see you all at the seminar, and I look forward to acquainting you with the delectable wines from Turkey.

AnnieAnnie Edgerton, CSW, has been working in the world of wine for over 20 years. She is a wine appraiser and consultant, and a wine educator and writer. You can read her musings on her blog: wineminx.blogspot.com, find more information at www.WineMinxAnnie.com, like her on facebook at “Wine Minx” and follow the tweeting @WineMinxAnnie. Annie’s session, “Let’s Talk Turkey – Discovering the Charms of Turkish Wine” will be presented on Wednesday, August 12th at 1:15 pm during SWE’s New Orleans Conference. Cheers, Wineaux!

 

Guest Post: A Trip to Mendoza

Photo credit: Justin Gilman

Photo credit: Justin Gilman

Today we have a guest post from Justin Gilman, CSW who went on the wine-travel “bucket list” trip of a lifetime to Mendoza, Argentina. Read on to hear about this high-altitude wine region, from the ground up!

I traveled to Mendoza on April 13th as a guest of the “Familia Zuccardi” family winery.  I had been introduced to this family winery years ago, carried numerous labels and all along the way, discovered more about their quality wines.  I’ve attended the “Mendoza Masters” seminars in Denver led by winemaker Sebastain Zuccardi and importer Winesellers LTD.  I was excited and anxious to meet the family, become familiar with Mendoza, and experience these great wines at the source.

The trip began in Denver, and onto Miami.  An 8-hour long flight down to Santiago, Chile was the grunt of the trip.  All along I had anticipated the notable flight over the Andes Mountains.  Anyone who has made wine their carrier knows about the Andes and the important role they play to Argentina wine.  As simple as it sounds, you don’t realize just how real the mountains are until you experience it for yourself.

Our plane landed in Santiago around 7am.  The sun wasn’t up yet, and it was pitch black outside the window.  The pilot announced he would land with autopilot because of the dense fog prohibiting any sort of vision to the runway.  Shortly after we landed, standing at the gate, the sun came out and exposed a marine layer of which we couldn’t see 50 feet outside the airport window.  This had caused our connecting flight to be slightly delayed to Mendoza.

The flight over the Andes brought a new perspective on time and distance.  Literally climbing, then diving down over the mountains on a 45 min flight.  The Andes below were vast.  Mountain tops sharp and jagged at the highest points.  Winds blow the peaks clean and the wind chill easily froze any existing moisture the weather provided. You can easily see where glaciers melt and the runoff slowly descends down the mountain.  Small lakes form in craters and some parts of the mountain looked smooth from the distance – most likely shaped by extreme winds over time.

Photo credit: Justin Gilman

Photo credit: Justin Gilman

On the Eastern side of the mountains descending, we didn’t see ocean fog, but cumulous nimbus clouds contoured into every nook of the mountain.  This was a picturesque definition of “Rain Shadow”.  The Andes are measured at 310 miles wide at its farthest points and 4,300 miles long. The average height is 4,000 feet.  This mountain range is longer than the U.S. is wide (excluding Hawaii and Alaska).  Cumulus clouds max out at around 3,300 feet.  These clouds never cross over these massive peaks.  This experience has allowed me to completely understand the effect of the Cascade Mountains in Washington and the role they play to that wine region as well.  Living in Denver, I’m used to flying over the Rockies going to and from the West Coast.  Somehow, the jagged peaks of the Andes seemed much more dominant.

The “Santa Julia Winery” in Maipu was our first stop.  This is the family’s large production facility that has sustainable and organically farmed grapes.  The Zuccardi family is one of the largest producers in Argentina, meanwhile keeping a humble, small family mentality.  They are 2nd in sparkling wine production, making both charmat and traditional method styles.  The honesty and transparency to their wines, along with commitment to sustainability and organics were quickly displayed.  Producing entry-level wines with native yeasts and labeling wines honorably with their family name was refreshing.  The location has two “farm to table” restaurants on site, “Casa Visatante” and “Pan & Oliva”, both catering different styles of culinary genius.  They produce olive oil and have a spirit still for brandy. They are well under way with Solera aging for their Port style wines.

The Santa Rosa Vineyard is among the family’s largest acreage.  It has been in the family and helped the Zuccardi’s learn and become who they are today.  The family knows where they’ve been, where they are, and clearly has a vision for the future.  The Santa Rosa Vineyard dedicates 1 hectare to numerous plantings of experimental or as they say “Innovacion” grapes.  Nero D’Avola, Albarino and even Mersalan (a cross between Cabernet Sauvignon/Grenache) are planted, along with many more.  Each year, the two best are bottled and sold in the tasting room.  These grapes are monitored and progress is considered for the Valle de Uco vineyards.

Photo via http://www.zuccardiwines.com/145/Fotos/

Photo via http://www.zuccardiwines.com/145/Fotos/

The Maipu winery has clearly been the anchor for the family since the 1960’s with each new generation benefiting from the last.  It’s reaching production capacity and the family is aligning its future behind the addition of the new Valle de Uco winery set for completion in September 2015.

The week progressed like the perfect storyline.  Starting with family history and their bulk facility on the first day, then escalated to the new winery and top tiers over night.  I had seen, tasted and carried these quality wines, but visiting the new winery on this day was mind blowing.  In my 15 years in the industry, I’ve never witnessed such attention to detail and commitment to terroir on such a large scale.

The next day we drove almost an hour to the “Altamira Vineyard” site.  The elevation for this vineyard area is 3,412-3,772 feet. Uco Valley is one of the world’s highest wine growing regions, with over 80,000 hectares planted between 3,000-3,900 feet and plenty of sunlight.

We started the day with the winery geologist “Martin”, and it was clear that his mission first and foremost was to explain in detail, the terroir of the Uco Valley, as well as introducing us to the philosophy going forward.  Martin had aerial terrain maps and technology graphs to explain why the vineyard was planted the way it was.  Blocks and rows were planted after using electric mapping in the soil to determine soil density, help determine erosion and gather more info as to which varietals were best suited on particular blocks.  Blue colors were less dense with red being extremely dense.

The highlight of this visit was his explanation of alluvial rocks scattered throughout the vineyard.  Glaciers melt atop of the Andes and the runoff carries down the soil and nutrients to the valley floor.  The point at the base of the mountain, in which the soil spreads out is known as an “alluvial fan” or “alluvial zone”.  Topographical maps clearly show green, thriving soil and moisture at the end of these zones and much less moisture at the beginning of these patterns.

Photo via: http://www.zuccardiwines.com/145/Fotos/

Photo via: http://www.zuccardiwines.com/145/Fotos/

Martin took us into the vineyard and removed alluvial rocks from holes dug within 50yds of one another.  He mentioned roughly 400 holes had been dug over a few years’ time to completely understand what was taking place along the surface of the vineyard block.  Explaining that there was a film of calcium deposit on the rocks, he rubbed his palm on a medium size rock and clearly the white coating from the rock transferred to his palm, leaving a bare spot on the rock.  He then asked for participants to do the same and lick our palms.  We did.  The taste was clearly salty.  He had explained to us earlier that this was a reaction to elements in the soil and limestone coating the rock.  Calcium deposits in water drift to the bottom of the ocean through pressure.  Over time, the layers of deposits consolidate and create a hard mass.  He explained that the fossilized rocks in his office were proof that rocks traveling down from the top of the Andes to the valley floor were evidence that the top of the Andes Mountains were once underwater.  These are the things you hear, but of course have a stronger realization when you’re there looking at fossils.

After the vineyard tour we were lead to the new winery building.  It has been in use for two years, though still under construction.  In fact its first harvest began without the roof on the building.  The new winery is made from the same rocks scraped from under the foundation.  Binding clay and sediment soils from the nearby Rio Negro River used with alluvial rocks to make the walls of the building.  No two walls are the same.  It was explained that from a distance, the profile of the winery roof blends into the Andes Mountain behind it and that the path from the front door will mimic the “alluvial fan” of the mountain base.  It will not be landscaped, but left to develop with the terroir.  Weeds, erosion, grass and flowers will occur naturally.

We ventured into this amazing structure.  Plans were discussed for an open kitchen with a concrete oven, and a huge 6ft rock they discovered while digging into the plans for a 10,000-bottle wine cellar would remain in place.  Concrete eggs a long time ago were decided to be the fermenters of choice.  More stable fermentation temps and the fact that stainless steel fermenters discharge a slight electric current influencing the wine just were two reasons behind the change.  State of the art made with what nature has given, we were all astounded.

Photo via: http://www.zuccardiwines.com/145/Fotos/

Photo via: http://www.zuccardiwines.com/145/Fotos/

We tasted four different samples of 2014 Malbecs.  Samples were chosen to display extreme differences in terroir.  From soft and grapey in clay soil, to minerally/chalky in alluvial rock.  The Altamira showing a slight ‘forest floor’ and moist dirt on the nose and in the glass, similar to Oregon Pinot Noir, but with Malbec.  One of the samples came from the “Gualtallary Vineyard”.  Very much a point of focus in the future, this region seems to be up and coming and on their radar.  Located Southwest of Tupungato, Gualtallary is even higher elevation of 3,937-4,921 feet and different soil compositions of course, meaning extreme “terroir-ists” can remain excited about possibilities for time to come.   We sampled both 2014 and 2015 wines displaying these extreme differences in terroir.

Sebastian and his family are passionate about terroir, and determined enough to break the mold stylistically of what we see every day with Malbec, Torrontés and Cabernet Sauvignon coming from Argentina.  The mass exodus of Malbec over the years to America seems to have thinned out quality and damaged Argentina’s reputation in some circumstances.  This trip was truly insightful and has given me an extreme appreciation of terroir and diversity of varietals grown in Argentina, not to mention seeing the potential first hand.  The family has tremendous integrity and dedication to organic practice.  I look forward to returning to the new winery after its completion and possibly visiting other wineries both big and small, to help further my knowledge of this region that is much, much more than just Malbec.

Justin Gilman, CSW is the Store Manager/Buyer for Jordan Wine & Spirits, a leading retailer in Parker, Colorado, located in Denver’s South Metro area.  With over 15 years in alcohol beverage retail, in the major markets of Orange Co., and Los Angeles California, he now resides in Denver Colorado, where his skill set as an operator and buyer are utilized for both retail and as a consultant in the industry.

For more information on the Familia Zuccardi and their wines, visit their website here.

 

 

#WineWednesday SWEbinar – “A Tale of Two Pinots”

Figure 5-6 Red Grapes in a Crusher DestemmerJoin us on Wednesday, May 6th at 7:00 pm central time for Sam Schmitt’s “A Tale of Two Pinots (and a Few Other Gems” – Nestled between California and Washington, Oregon has carved out its own wine niche in the Pacific Northwest. While known for world class Pinot Noir and Pinot Gris, Oregon winemakers also produce outstanding wines from several other international varieties in the long narrow valley between the Costal and Cascade mountain ranges. Oregon’s unique terroir has attracted high-profile wine growers and winemakers from Burgundy and Champagne to plant vineyards and produce wines that compete with the best of their French siblings. In this one hour webinar, Sam Schmitt, CSW, and founder of The Winaut, a wine education and travel blog and Consumer Experience Development Consultant, will discuss the geography, climate and terroir of Oregon; the main wine grapes of the state, why Pinot is perfect for Oregon, the state’s diverse AVAs, and some of the leading producers of Oregon wine.

Note: this session will be repeated on Saturday, May 9th 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

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.

computer outside 16When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your full 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, May 6th- 7:00 pm central time – A Tale of Two Pinots 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 

Friday Lunchtime SWEbinar: The Mystique of Scotch Whisky!

Russ ScotchJoin us on Friday – May 1 – at 12 noon central time – for Russ Kempton’s SWEbinar on Scotch – The Mystique of Scotch Whisky.” 

As Russ likes to say, “All Scotch is whisky, but not all whisky is Scotch!” 

The country of origin for Scotch whisky is exclusively Scotland. Within Scotland, the 109 (or so) operating distilleries use pot stills (for single malts) or continuous stills for (grain whiskies), a range of mash bills, and a variety of finishing techniques. Each distillery, and each whisky, has its own unique flavor profile due to its location and production techniques. 

The three most important factors in the character of any Scotch whisky are time, place, and environment. Join Russ Kempton, CSS – otherwise known as “That Whisky Guy” on a journey through Scotland and her whisky! You may contact Russ at his new website, Speaking of Grapes and Grains.

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 8Login Instructions: At the appointed time, just click on the link. There is no need to register in advance. Choose to “enter as a guest” and type in your full name. 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 full 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, May 1st – 12 noon central time – The Mystique of Scotch Whisky – presented by Russ Kempton (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