Welcome to the world, Eastern Connecticut Highlands AVA!

Map via: www.ttb.gov/wine/ava-map-explorer

Map via: www.ttb.gov/wine/ava-map-explorer

On Friday, October 11 2019, the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States announced the establishment of the Eastern Connecticut Highlands American Viticultural Area (AVA) via publication in the Daily Federal Register.

The newly-approved AVA is located in Hartford, New Haven, Tolland, Windham, New London, and Middlesex Counties in the state of Connecticut. The Eastern Connecticut Highlands AVA does not overlap any other established AVAs; it is, however, adjacent—and immediately to the north of—the multi-state Southeastern New England AVA (covering parts of Connecticut, Massachusetts, and Rhode Island).

The Eastern Connecticut Highlands AVA encompasses a total of approximately 1,246 square-miles of land and is home to 16 commercial vineyards and 115 acres/47 ha of vines (with 20.5 additional acres/8 additional hectares planned for the near future.

  • According to the AVA petition (originally accepted in August of 2016), the region is differentiated from the surrounding area in terms of topography, soils, and climate:
    • Topography: The area within the boundaries of the AVA sit atop a rock formation—known as the Iapetus Terrane—which is composed of metamorphic rocks that resist erosion. As a result, the area consists of hilly and mountainous terrain with elevations ranging from 200 to 1,000 feet/61 to 305 meters in elevation (as opposed to the broad, flatter lands the surround it).
    • Soils: The soils within the newly-defined AVA contain a large amount of lodgement till—material deposited by glaciers—and can be characterized as thick sandy-to-silty loam. These soils contain higher levels of iron, magnesium, and zinc, and lower levels of potassium than the surrounding areas.
    • Climate: The area within the new AVA has an average annual temperature that is similar to the surrounding areas; however, there are some significant differences, such as warmer overall temperatures during the growing season. In addition, the area has a later last-spring-frost date and earlier first-fall-frost date; these combine to make for a shorter growing season than most of the surrounding areas.

The Eastern Connecticut Highlands AVA is home to at least six bonded wineries, including Lebanon Green Vineyards, Arrigoni Winery, and Preston Ridge Vineyard. The Eastern Connecticut Highlands AVA will be effective as of November 12, 2019; at this time there will be a total of 246 AVAs in the United States.

Welcome to the world, Eastern Connecticut Highlands AVA!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Congratulations on your Promotion: Carnuntum DAC!

Map via www.austrianwine.com

Map via www.austrianwine.com

The Carnuntum wine growing region— located in Austria’s  Niederösterreich (state of Lower Austria)—has been promoted to Districtus Austriae Controllatus (DAC) status! With this new announcement, effective today (October 1, 2019), Austria has a total of 14 DAC wine-producing regions—described by the Austrian Wine Marketing Board  as areas with “specific protections in place for regionally typical wines.”

Wine produced under the Carnuntum DAC will fall under three distinct quality levels, to include the following:

  • Gebietswein (regional wine)
  • Ortswein (wine from a specific village)
  • Riedenwein (single-vineyard wine)

The Carnuntum DAC will produce both red and white wines in accordance with the following standards:

  • The Heidentor (Heathens' Gate) archway, built during the Roman Empire, is a symbol of the locality of Petronell-Carnuntum as well as the Rubin Carnuntum wine producers.

    The Heidentor (Heathens’ Gate) archway, built during the Roman Empire, is a symbol of the locality of Petronell-Carnuntum as well as the Rubin Carnuntum wine producers.

    All wines must be dry

  • Red wines must have a minimum of 12% abv
  • White single-variety wines (monovarietals) may be 100% Chardonnay, Weissburgunder, or Grüner Veltliner
  • Red monovarietals may be 100% Zweigelt or Blaufränkisch.
  • Blended wines must contain a minimum of 67% (two-thirds) preferred grape varieties (Chardonnay, Weissburgunder [Pinot Blanc], Grüner Veltliner, Zweigelt, or Blaufränkisch). The remainder may contain any other grapes approved for cultivation in the region.

Red wines are particular specialty of the Carnuntum region, as witnessed by the 25 members of red-wine-specialty group known as Die Rubin Carnuntum Weingüter. The Zweigelt–based red wines of the Rubin Carnuntum wine growers’ society will continue to be produced and promoted under the new rules of the Carnuntum DAC .

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

Very Cool New Tool: The TTB’s AVA Map Explorer

Screenshot via: https://www.ttb.gov/images/AVA/ (accessed September 27, 2019)

Screenshot via: https://www.ttb.gov/images/AVA/ (accessed September 27, 2019)

It’s a good day to appreciate the government! The Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States released a cool new toy tool useful for wine students and wine travelers as well.

Called the “AVA Map Explorer,” this website is a searchable map of the United States that will draw the boundaries of any AVA or AVAs you wish to research. You can toggle between street view, satellite view, and topographic views of your chosen spot, making this site useful for in-depth research on a region’s terroir as well as a handy site to find a romantic B&B.

The map tool also provides links to detailed information regarding each AVA, including its state and county, overlapping AVAs, and a link to the information in the AVAs public docket. You can even plot an address and find out if the location is within an AVA.

To try it out for yourself, just click here!

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the world, Côtes de Provence Notre-Dame des Anges!

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As of August 10, 2019, the Côtes de Provence AOC has a new official sub-region: Notre-Dame des Anges. This makes for a total of five sub-regions assigned to the appellation, including those previously named—Sainte-Victoire, Fréjus, La Londe, and Pierrefeu. The name Notre-Dame des Anges refers to one of the highest peaks in the Massif des Maures. The peak of the mountain is visible throughout the appellation and—for those willing to make the climb—is adorned with the 19th-century Chapel of Notre-Dames des Anges (Our Lady of the Angels).

The defined region consists of ten communes—Les Arcs/Argens, Carnoules, Taradeau, Vidauban, Le Cannet-des-Maures, La Garde-Freinet, Le Luc, Les Mayons, Gonfaron and Pignans—located somewhat in the center area of the Var Department of Southeastern France. The area currently has 9,640 acres (3,900 ha) planted to vine, but for the time being only a portion of the established vineyards have been approved for use of the Notre-Dame des Anges designation. The area is unique from the surrounding terrain due to slope, aspect, and elevation, and well as soils dominated by sandstone, limestone, and schist.

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The Côtes de Provence Notre-Dame des Anges AOC is approved for red and rosé wines. The specifications include the following:

  • Principal varieties: Cinsault, Grenache Noir, and Syrah
    • At least 80% of the blend must be made using principal varieties, and no single grape may comprise more than 80% of the total blend
  • Accessory varieties: Cabernet Sauvignon, Carignan, Clairette Blanc, Mourvèdre, Sémillon, Tibouren, Ugni Blanc, and Vermentino
    • Carignan is limited to a maximum of 10% of the blend
    • Clairette Blanc, Sémillon, and Ugni Blanc are limited to a combined maximum of 10% of the blend—and—the combination of Clairette Blanc, Sémillon, Ugni Blanc, and Vermentino is limited to a maximum of 20% of the blend
  • For red wines:
    • Minimum 12% abv
    • Date of first allowed release: September 1 of the year following harvest
  • For rosé:
    • Minimum 11.5% abv
    • Date of first allowed release:  December 15 of the harvest year

This modification to the Cahier des Charges for the Côtes de Provence AOC was approved by the INAO on February 14, 2019 and published in the Official Journal of France on August 10, 2019. Wines labeled with the appellation Côtes de Provence Notre-Dame des Anges AOC will be allowed as of the 2019 vintage release; however, the modification will still need to seek the final approval of the European Union.

Welcome to the world, Côtes de Provence Notre-Dame des Anges!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

What’s New, Argentina?

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The wine industry of Argentina has expanded its scope in recent years, and new vineyards are moving into areas of the country well beyond the established viticultural zones near the Andes Mountains. Portions of the province of Buenos Aires—boasting some vineyards within just a few miles of the Atlantic Ocean—are now considered prime wine-producing regions. Other provinces to watch are Chubut (where new vineyards reach further south in Argentina than ever before) and Córdoba (located east of the Andes). Read on for a bit more information on these new regions to watch!

Chubut: Chubut, located to the south of Río Negro, is currently the southernmost wine-producing province in Argentina. It also boasts one of the southernmost vineyards in the world—Sarmiento—which sits below the 45th parallel (South).  Many of the vineyards of Chubut are planted in the steppes (relatively flat, grassland areas) close to the Atlantic Coast. Nearly 60% of Chubut’s 180 acres (73 ha) of vines are planted to red varieties. Pinot Noir is the leading grape, followed by Chardonnay, Merlot, Malbec, and Torrontés Riojano.  Producers in Chubut include Bodega Otronia, Viñedo Familia Adamow, and Casa Yagüe.

The Córdoba Cathedral at night

The Córdoba Cathedral at night

Córdoba: The Argentina province of Córdoba is located almost in the geographic center of the country.  The region—located east of the Andes—contains a series of moderate-elevation mountain ranges in its western portion and an extensive plain covering much of the east. Jesuit missionaries hailing from Spain settled in Córdoba in the early 1600s and established several estancias (working ranches) complete with schools, churches, orchards, and vineyards. The Jesuits produced wine until 1767, when the Spanish crown expelled them from Argentina. At this point most of the vineyards of Córdoba were abandoned, and wine production stagnated in the area until the 1870s when a strong wave of Italian immigration brought the industry back to life.  Beginning in the 1990s, the area is experiencing a renewed focus on export wines, and vineyard holdings in Córdoba are once again expanding. New vineyards are planted mainly to Merlot, Pinot Noir, Malbec, Chardonnay, and Sauvignon Blanc. Producers in Córdoba include Bodega Terra Camiare, Famiglia Furfaro, and Bodega la Caroyense.

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Buenos Aires: In recent years, as Argentine wine producers have begun to extend the limits of the country’s viticulture to the east, the province of Buenos Aires has joined the ranks of emerging wine regions. The province currently contains less than 400 acres (160 ha) of vines in total, with Sauvignon Blanc and Chardonnay as the leading grape varieties. A small-but-diverse selection of red grapes, including Pinot Noir, are grown as well. In the southeast of the province, the Chapadmalal GI—located near the town of Mar del Plata and about 200 miles (320 km) south of the city of Buenos Aires—currently contains the easternmost vineyards in the country, some of which are planted just a few miles from the Atlantic Ocean. This ocean-influenced region is much cooler and receives more rainfall than many of Argentina’s other vineyard areas.  Leading producers in this area include Bodega y Viñedos Al Este and Wapisa Wines – Patagonia Atlántica.

Nora Favelukes, of QW US Wine Market Experts presented a session that showcased an excellent slate of wine from these and other emerging wine regions of Argentina at SWE’s 43rd Annual Conference in August of 2019. You can read more about Nora’s session here. 

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Guest Blogger: Diving into the DO Valencia

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Today we have a guest post from Elizabeth Yabrudy, CSS, CSW, CWE. Elizabeth takes us on a deep dive into the wines of the Valencia DO!

When we think about Spanish wines, usually Rioja, Ribera del Duero and/or Cava are the denominations that come into our minds, but never Valencia, right?

Valencia, the city, is Spain’s third largest, after Madrid and Barcelona. The autonomous community—under the same name—has three protected denominations of origin: DO Valencia, DO Utiel-Requena and DO Alicante. The DO Valencia was created in 1932, although its wine production date backs to the Phoenicians.

According to the Spanish Wine Market Observatory (OeMV, by its initials in Spanish), Valencia as an autonomous community ranks fourth in Spanish wine production by volume, after Castilla-La Mancha, Extremadura and Cataluna, with 5.8% (2.4 Mhl) of the total.

Saint Mary's Square, Valencia

Saint Mary’s Square, Valencia

The DO Valencia: The DO Valencia is located in Spain’s east coast (on the Mediterranean Sea), with the DO Carinena to its north; the DO Alicante to the south; and the DO Utiel-Requena (as well as part of the DO Manchuela, DO Almanza, and DO Yecla) to the west. It covers 18,060 hectares (44,600 acres), and includes four sub-zones:

  • Alto Turia
  • Valentino
  • Moscatel de Valencia
  • Clariano

The region covered by the DO Valencia also includes some land that lies within the province of Albacete, as well as in some areas (less than 30% of either of each DO) in the communities of Utiel-Requena and Alicante.

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The Alto Turia subzone, located in the northwest of the Province, produces dry white wine only. It is a mountainous zone, with extreme temperatures and a wide diurnal swing, where mostly white grapes are cultivated in an altitude between 700 and 1100 meters (2,300 and 3,610 feet) above sea level. Merseguera and Macabeo are the main varieties, but other whites are also allowed.

Valentino is situated almost in the center of the autonomous community of Valencia. The area under vine is lower in elevation than Alto Turia, just 200 to 650 meters (660 to 2,130 feet)above sea level. It is a sub-one where both, white and red grapes, can be found. Merseguera, Macabeo and Planta Fina are the most common of the whites, but Semillon and Chardonnay can also be found. Garnacha Tintorera, Tempranillo and Cabernet Sauvignon are the most planted reds. The wines of Valentino are produced in many styles, as the soil and climate are very diverse, but in any case, alcohol strength tend to be higher than in other zones.

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Moscatel de Valencia is located south of Alto Turia and Valentino, and is more highly influenced by the Mediterranean breezes. Of course, the main grape here is Moscatel, mainly used to produce Vin de Liqueur (“Vino de Licor” or “Mistelas”). Vineyards are no more than 250 meters (820 feet) above the sea level.

Clariano, in the south of the DO Valencia, is an area with two different climates due to the presence of both valleys and mountains. White grapes are primarily cultivated in the area closest to the sea, while the interior—with warmer temperatures and higher elevations—is planted mainly to red grapes including Garnacha Tintorera, Monastrell, Cabernet Sauvignon, Merlot and Tempranillo.

Grapes and Wine Styles: The focus of the DO Valencia is on indigenous grapes. Most producers strive to showcase the authenticity of the region, even when they also cultivate international red and white varieties. The wines—both white and red—tend towards freshness, with good acidity and a mineral (even salty) character. The fruitiness is the main characteristic in the nose and the palate. However, this region is well known for its famed dessert wines.

The authorized grape varieties are:

  • Whites: Chardonnay, Gewürztraminer, Macabeo, Malvasía, Merseguera, Moscatel de Alejandría, Moscatel Grano Menudo, Planta Fina de Pedralba, Planta Nova, Pedro Ximénez, Riesling, Sauvignon Blanc, Semillon, Tortosí, Verdejo, Verdil and Viognier
  • Reds: Bobal, Bonicaire, Cabernet Sauvignon, Cabernet Franc, Forcallat Tinta, Garnacha, Graciano, Malbec, Mandó, Marselán, Mencía, Merlot, Monastrell, Mazuelo, Petit Verdot, Pinot Noir, Syrah, Tempranillo and Tintorera.
Xàtiva Castle, Valencia

Xàtiva Castle, Valencia

Click here for a pdf detailing the styles of wine produced in the region: The wines of the Valencia DO

Valencia has its own port on the Mediterranean Sea—the fifth busiest seaport in Europe, and the largest in Spain. Because of its location, this community has been strongly focused on markets outside Spain rather than at home, maintaining the impetus on high quality products.

More than 500 wineries are located in Valencia, and the region now has its own wine route—the Ruta del Vino DO Valencia—helping to increase enotourism in the area. If you can find a wine from Valencia, don’t hesitate to buy it. Valencia is also home to two high-quality Vinos de Pago: Vino de Pago El Terrerazo and Vino de Pago Los Balagueses. You are guaranteed a great Spanish wine experience!

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About the author: Elizabeth Yabrudy, CSS, CSW, CWE is a sommelier and journalist residing in Venezuela. To date, she the only Venezuelan—and the only South American—to have achieved the Certified Wine Educator designation from the Society of Wine Educators. In addition, Elizabeth is the winner of the 2018 Banfi Award, having received the highest combined total score of any candidate sitting the CWE in 2018. She stays busy teaching and writing about wine and spirits, as well as leading tastings and service training. In addition to her wine and spirits credentials, Elizabeth has a Master’s Degree in Electronic Publishing from City University in London. You can find her online at ElizabethYabrudy.wordpress.com.

References/for more information:

Guest Blogger: Bucket List Bianco

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Today we have a guest post from a frequent contributor that we know as Candi, CSW. Read on to see how Candi learned to appreciate unique Italian wines.

The wine geek in me has several bucket list destinations. Places that I want to visit when the time is right and before aging overtakes my ability to travel with enjoyment. At the top of the list is Italy. Followed by Spain and Chile. Back to Numero Uno.

The nearest major city, where I do my Somm volunteer gigs, is second tier in terms of population, density, etc. Not at the level of New York, Atlanta, Dallas, Washington D.C., or Boston. But our city was recently a stop on a major tour sponsored by the Italian Ministry of Economic Development and the Italian Trade Agency, along with the Italian wine industry.

In my opinion, we live in difficult economic times. And a few European countries that have significant challenges appear to be engaging in this type of effort to promote their wine industry. I attended a Spanish event two years ago.

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Two months ago, the word went out in the local Somm community. Italian event coming! A big “get”, to use a journalism term. Or a “score”. Or just recognition that our community is becoming more established as an American wine industry destination. And the message to us was clear: please attend. We need a large head count. So I checked event date and time with my beloved Designated Driver (i.e., husband). All clear.

Hmmm. Italian. Trade only; complimentary. Bucket list destination. It doesn’t get much better than that. Ticket obtained.

My typical pre-event planning includes using the list of vintners and, if possible, wines to be poured to establish a target list. My method has worked very well for me lately. By targeting 15-20 wines to taste, with a break in the middle, I am able to enjoy and evaluate those wines before palate fatigue sets in. Further, I am being safe, responsible, and professional.

For this event, I had a list of vintners. That’s it. And searching wines produced, much less typical prices per bottle, was challenging. I learned at the event that this was because about 40% of the vintners do not currently import their wine into the United States. Of course, some were looking for distribution. But that 40% were truly bucket list. They were bringing Italy to me. How considerate!

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Event day. Lovely sunny weather, indoor venue in an area I’d never visited. Nice facility, nice layout. In the room’s center, the vintners were arranged by number in the brochure we then received. And, fortunately, there was now a list of each wine to be poured by each vintner. Geek heaven.

A first for me: at my initial pour, the vintner suggested trying the whites at various other tables before coming back and trying the reds. That made sense to me, as I know that many Italian reds are big, masculine, up-front, choose your term. Starting with or mixing reds could indeed diminish my appreciation of the whites. And I’ve had a tendency to focus on Italian reds in the past. Why not try another way?

The end result: I developed such an appreciation for the white wines that they became a great learning experience for me. I’d say at least 40% of the wines tasted were Bianco, 10% Rosato (my bridge wines) and maybe 50% Rosso.

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The Biancos, as a group, seemed to have more purity and depth than my prior experience. Here are a few impressions, by varietal.

My top choice: a 2017 50/50 blend of Greco and Fiano, IGT Campania. A creative blend. Greco seems to add up-front aromas & impact, while Fiano contributes further acidity. There is definite complexity. Imported.

Second choice: Greco di Tufo, Campania DOCG: poured 2018 En Primeur. Aroma drew me in: distinguished that as more complex than, for example, typical Fiano. I will certainly seek out examples to confirm. Almost no traffic at that particular table, which meant more time with the vintner. Not imported.

Vermentino, IGT Tuscany: poured 2018 En Primeur. Dry, no oak, definitely more complex than previous versions tasted. Not imported.

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Bellone, IGT Lazio: poured 2018 En Primeur. Pleasantly dry, distinct minerals, maybe bit of citrus. Friendly and interesting. Apparently a white clone of a red grape. Imported.

Falanghina Campania DOC: poured 2018 En Primeur. 100% Falanghina. Deep straw color, clearly darker than the Fiano which was harvested earlier. Clear floral and citrus aromatics, citrus more defined on the palate. Not imported.

Fiano Campania DOC: poured 2018 En Primeur. 100% Fiano. Striking clarity, aromas and palate show a hint of complexity, but definite appeal. Same vintner as the Falanghina. Not imported.

Malvasia Puntinata Lazio17 DOC. Also known as Malvasia del Lazio. Reminded me vaguely of Viognier. White flower aromatics more dominant, followed by citrus. Both noted on palate, where citrus made more of an impression. Interesting that some websites describe Viognier as a dry white floral! Not imported.

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Brut Rosato: poured 2018 En Primeur. Per the vintner, 85% Lambrusco, 15% Pinot Noir. My first Lambrusco, and a lovely introduction. Deep rose color, mid-size bubbles.  Aromatics are fruit-forward, which carries through to the palate. But there is definite acidity and, as is my personal preference, it is indeed dry. Maybe I can credit the Pinot Noir for that impact; the vintner delivered. Imported.

Rosato Sicila DOC: poured 2018 En Primeur. Per the vintner, 100% Nero d’ Avola. Another deep pink wine, this time a still wine with good clarity. Aromatics of fruit and citrus in balance. Confirmed on palate. A very nicely done dry Rose’ that makes no attempt to imitate Provencal versions. Imported.

After the whites and rosatos, it became apparent that it was time for a break. I had been carefully hydrating, with still bottled water and a few sips of Italian sparkling water as well. But a sit down and pause to take further notes and be safe was required. I know when that time occurs.

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This event had a feature I’d never seen before and I wish all tasting events had. Along the sides of the room, there were several tables with chairs. Intended for participants to use. That was a way to encourage people to take a break and to promote tasting responsibly. I ended up sharing a table with 3 others, and for the second portion of the tasting, it rather turned into a fun little cocktail party! One of us would go get a sample, then share the glass for an aromatic check with others. If they were interested, they could get pointed to a sample. I chose most of the reds, after my break, by their recommendation.

A few key Rosso impressions:

My top choice: a Tuscan Blend DOCG 2013. Sangiovese, Cabernet Sauvignon, and Merlot. Since the percentage of grape usage was in that order, it worked for me as I am a fan of the first two. A balanced, complex wine that stood out even though palate fatigue was imminent.

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Second choice: A Chianti Gran Selezione 2015. This was my personal favorite of 3 Tuscans poured by the vintner. Since I prefer the sour-cherry impact of Sangiovese, this may be why the wine outshone the Super Tuscans.

A Primitivo di Manduria Riserva DOP 2015. Per the vintner, 100% Primitivo. They were pouring several Primitivos. I wanted to try the one they chose as the least similar to American Zinfandel. I’m one who believes there is a slight genetic difference and I wanted to test my theory. My impression was that this wine was distinctly drier, without any of the jammy notes I have often noted in a Zinfandel. The Primitivo would clearly pair well with red food, not so much with the beef and pork we often enjoy with American Zinfandel.

Brunello di Montalcino DOCG 2014. 100% Sangiovese. It was a goal to taste Brunello. Solid aromatics, so distinct that other tasters at the table went to try. Sour cherry, clearly astringent and tannic on palate. Long, long finish.

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Due to targeted tasting I missed the Aglianico Taurasi and Aglianico Campania. Along with a Cesanese and an Amarone. And many other Rossos. For me, the whites made such a favorable impact that it was well worth it. There will be other Rosso opportunities. I hope.

A few overall impressions: both Bianco and Rosso blends were good examples of each grape adding its unique contributions. Whether fruit, acid, tannin, structure, aromatics or a combination. And, I was attracted to mid-priced wines more than the most expensive ones; prices were discovered after the tasting. Whether this is palate preference or my frugal soul, it doesn’t matter to me. My palate is my source of enjoyment.

Further, I have a practice of 3 to 4 sips of water for every sip of wine. I had a second wine glass that I kept filled with the Italian sparkling water during my tasting of the Rossos. This was smart because the carbonation naturally reduced the amount of wine consumed. I will continue that experiment in the future.

As I learned from the distributors I met, the best toast is Salute! So Salute! And Cheers to Bucket List Bianco!

Welcome to the World, Vino de Pago El Vicario!

Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

On Tuesday, August 6, 2019 the EU-approved Vino de Pago el Vicario protected designation of origin/PDO wine of Spain came into force.

The newly-registered Pago is located in the comunidad autónoma of Castilla-La Mancha, and is surrounded by the larger La Mancha DO. The registration of the Vino de Pago el Vicario makes a total of 19 Pagos registered in Spain (of which 12 are located in the region of Castilla-La Mancha). According to the fresh-off-the-presses documentation, the details concerning the Vino de Pago el Vicario PDO includes the following:

Location: 86 parcels are approved for use in the wines of the Vino de Pago El Vicario; all of these are located in the municipality of ciudad Real (Castilla–La Mancha, Spain).

Allowed grape varieties: Tempranillo, Syrah, Garnacha Tinta, Cabernet Sauvignon, Graciano, Petit Verdot Merlot, Chardonnay, Sauvignon Blanc

Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

Types/styles of wine:

  • Vino blanco parcialmente fermentado en barrica (partially barrel-fermented white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing; small amounts of Tempranillo and/or Garnacha Tinta may be used as well
    • At least 15% of the must is barrel-fermented and allowed to rest on the lees (in the barrels) for 4 to 8 months. Barrels must be European Oak and no older than two years of age. The remainder of the must may be fermented in stainless steel.
  • Vino blanco de uva tinta (white wine from black grapes/blanc de noir)
    • Produced using Tempranillo and/or Garnacha Tinta
    • Fermented in stainless steel
  • Vino rosado (rosé)
    • Produced using Petit Verdot
    • Stainless steel fermentation
  • Vino blanco semidulce (semi-sweet white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing
    • Fermented in stainless steel
    • 1.2% to 4.5% residual sugar
  • Vinos tintos elaborados con mezcla de variedades autóctonas y foráneas (blended red wines made with indigenous and international varieties)
    • Produced using Tempranillo, Graciano, Garnacha Tinta, Cabernet Sauvignon, Syrah, Merlot, and/or Petit Verdot
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vinos tintos elaborados con mezcla de variedades autóctonas foráneas (blended red wines made with indigenous varieties)
    • Produced using Tempranillo, Graciano, and/or Garnacha Tinta
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vino tinto dulce (sweet red wine)
    • Produced solely using Merlot
    • Maceration lasts between 6 and 15 days, minimum of 4.5% residual sugar

The area is named for the Vicario Dam, located along the River Guadiana. The demarcated area is located about 2 km (1.2 miles) from the river itself and consists of gently rolling hills leading to the banks of the river. The limestone soil is shallow and contains an exceptionally high level of calcium. The proximity to the river (and its temperature-moderating effects) as well as the unique soil of the area help to differentiate the Pago del Vicario PDO from the remainder of the La Mancha DO.

Welcome to the world, Vino de Pago el Vicario!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

SWE 2019 Conference Recaps

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SWE’s 43rd Annual Conference, held in August of 2019 in Washington DC,  was a tremendous success! SWE would like to thank all of our volunteers, speakers, and the SWE Board of Directors for all of their help with this enormous annual undertaking!

Whether you were able to join us this year or not, you might enjoy looking over our slate of conference session recaps. Just click here! 

SAVE THE DATE: SWE’s 44th Annual Conference will be in Indian Wells, CA, August 12-14, 2020, at the Renaissance Indian Wells Resort and Spa.

Note: If you are a conference speaker and you would like to share your notes and/or handouts with our audience, please contact Jane Nickles, CWE, our Director of Education and Certification, at jnickles@societyofwineeducators.org

Welcome to the World, Absinthe de Pontarlier PGI!

Photo via: https://www.inao.gouv.fr

Photo via: https://www.inao.gouv.fr

On August 19 2019, the EU registered a protected geographical indication (PGI) for Absinthe de Pontarlier.

Absinthe is a well-known spirit drink with a fascinating and somewhat checkered history. By most accounts, it best-known for the period of time (1915 – 1990 and beyond) during which it was outlawed! Even in its modern incarnation, absinthe remains a mystery that has defied standardization and definition. It may be green, clear, or yellow in appearance; it is sometimes considered a flavored spirit drink and at other times may be referred to as a liqueur. While this disparity may continue into the future, as of now we have one absinthe product that is legally (and specifically) defined: Absinthe de Pontarlier PGI.

Absinthe de Pontarlier is a product of France and may only be produced in the French Departement of Doubs. (Doubs is located in the Alps of central-east France, along the border with Switzerland and surrounded by the French departments of Jura and Haute-Saône.) Historical records make mention of an “elixir d’Absinthe” being made in the region since the 18th century, when Major Henri Dubied moved his production facility—originally located in the Swiss town of Couvet (now a part of Val-de-Travers)—about 20 miles (32 km) west to Pontarlier, France.

 Map of Doubs, France (By Marmelad - based on: Départements de France-simple.svg)


Map of Doubs, France (By Marmelad – based on: Départements de France-simple.svg)

Absinthe de Pontarlier may be produced using an unspecified base spirit, but the use of locally-grown wormwood (Artemisia abinsthium) is mandatory. In addition, the drying of the wormwood, the maceration of the botanicals, the re-distillation of the macerate, any post-distillation procedures, and the bottling of the spirit must all be carried out at a single location within the defined region of origin.

Other regulations for the production of Absinthe de Pontarlier include the following:

  • The spirit must be clear and pale-yellow with greenish hues. When water is added, it becomes cloudy and opaque.
  • It must contain a minimum 45% abv.
  • In addition to Artemisia abinsthium, it must contain anise seed (Pimpinella anisum), both of which must be macerated in a base spirit. Roman wormwood (Artemisia pontica) and hyssop (Hyssopus officinalis) may be used for coloring. Lemon balm, fennel, and mint are specifically allowed to be used in limited proportations, as are “other aromatic plants with the exception of star anise.”
  • The base spirit must be re-distilled after maceration with the required botanicals (wormwood and anise seed).
  • No flavorings or extracts may be used, although some colorings are permitted.
  • Sugar (up to 35 grams per liter of finished product) may be added, but is not required.
  • Aging is allowed but is not required. A declaration of aging may appear on the product label if it is aged for a minimum of six months in oak.

Across the globe, absinthe is strictly regulated and the rules regarding its composition (mainly focusing on allowed levels of thujone) vary greatly across countries and regions. In the United States, the Alcohol and Tobacco Trade and Tax Bureau (TTB) has a proposal in the works that will require absinthe distributed in the United States to meet certain requirements for a maximum level of thujone and—although this has not yet been ratified into law—it remains to be seen whether or not Absinthe de Pontalier will be allowed to be exported into the United States. We might just need to take a trip to Pontarlier in order to have a sip!

Welcome to the world, Absinthe de Pontarlier PGI!

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…