December 2014 SWEbinars!

December 2014 SWEbinars

Scotch for blogOur SWEbinar program, offered free and open to the public, continues in December  with some great sessions for the CSW and CSS crowd.  This month we will offer a session on Scotch titled “A Journey through Scotland: Understanding Scotch Whisky” with Russ Kempton, CSS! Scotch whiskies, including blends and single malts, are diverse in style, yet the country of origin is exclusively Scotland. Each of the 10o+ operating distilleries in Scotland is capable of producing an array of  unique whiskies. Join Russ Kempton, CSS, and discover how Single Malt Scotch and Blended Scotch are just as complex, edgy, and mystical as their cousins in the world of wine. “A Journey through Scotland: Understanding Scotch Whisky” with Russ Kempton will be offered on Tuesday, December 9th at 7:00 pm central time.

Also, back by popular demand, we will once again be offering “The Insider’s Guide to the CSW Exam.”  If you are currently pursuing the CSW Certification, or considering the CSW as your next stage of professional development, this session is for Insiders guide for blogyou! This online workshop will cover all aspects of the CSW, including what the test covers, how difficult the test is, what type of questions to expect, the resources available to students, and how long SWE recommends for study before sitting the exam. This session is led by Jane A. Nickles, CSS, CWE (SWE’s Director of Education). You will have a chance to ask any and all questions about the CSW – she’ll answer just about any questions save for “what are the answers?” The Insider’s Guide to the CSW Exam will be offered on Saturday, December 6th at 10:00 am central time.

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

SWE accessibleLogin 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: SWEbinars for December 2014: 

  • Saturday, December 6th – 10 am central time- The Insider’s Guide to the CSW – presented by Jane A. Nickles, CSS, CWE (Link will go “live” a few hours before the scheduled date/time.) 
  • Tuesday, December 9th – 7:00 pm central time - “A Journey through Scotland: Understanding Scotch Whisky” with Russ Kempton, CSS (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 2014 – 2015 SWEbinar Calendar

 

Bitters and Bittered

bittersCocktail bitters reside in a class by themselves. Essentially, cocktail bitters are aromatics and flavoring extracts that have been macerated in neutral spirits. Cocktail bitters are so intensely concentrated as not to be considered potable on their own—or, as the official phrasing has it, “Not for singular consumption.”

 

Most cocktail bitters are botanicals in a neutral spirit base, although, while uncommon, it is possible to produce bitters with a glycerin base. In the United States, cocktail bitters are considered “food extracts” and are therefore regulated by the Food and Drug Administration rather than by the Alcohol and Tobacco Trade and Tax Bureau (TTB) or other alcohol-regulating agencies. Thus, they have wider distribution than wines and spirits, including in most food and grocery stores.

 

Cocktail bitters began, much like many other spirit groups, as medicinal and restorative tonics created by infusing botanicals in alcohol in order to extract their (presumed or actual) health benefits. One of the most prevalent forms of bittering agents used was Peruvian cinchona bark, also called quinine, which became popular as part of the potions used to treat malaria and tropical fevers. Other common bittering botanicals were used as well, and many are still in use today, such as caffeine, hops, gentian, and burdock root, as well as many other forms of herbs, roots, leaves, barks, and spices.

 

Flowering Gentian

Flowering Gentian

Some of these medicinal elixirs were favored as refreshing beverages, while others remained in highly concentrated form as tonics. In many cases, the tonics came to be used to flavor other beverages, as in the gin and tonic, pink gins, and other such drinks, where a dash of bittering agents was called for to liven the drink. Bitters were so much a part of beverage culture that the earliest definition of a cocktail included a bittering agent. To be exact, the definition, formulated in 1806, listed “spirits of any kind, sugar, water, and bitter.”

 

Outside of FDA regulations regarding use of certain approved foodstuffs, there is no limit or regulation on what may constitute a recipe for cocktail bitters; thus, much is left up to the discretion and whim of the creator. Cocktail bitters have found a new popularity, and there are many unique, creative products on the market today. Two of the most “classic” brands are Angostura Bitters and Peychaud’s Bitters: 

 

Angostura Bitters: The most well-known of the cocktail bitters began with the House of Angostura. Angostura Bitters were created as a medical concoction in 1824 by Dr. Johann Siegert, a doctor in Simón Bolivar’s Venezuelan army. It was named after the town of Angostura (later, Ciudad Bolivar), although, oddly enough, the recipe did not contain the local angostura bark as an ingredient, even though other bitters did. The House of Angostura later relocated to Port of Spain

Photo of “Angostura bitters 003" by Gryffindor

Photo of “Angostura bitters 003″ by Gryffindor

in Trinidad, where it resides today. The company also owns and operates rum distilleries on the island, both for the Angostura brand and by general contract for several others. Readily recognizable with its bright yellow cap and oversize paper label, Angostura is easily the world’s dominant brand of bitters.

 

Peychaud’s Bitters: Peychaud’s Bitters were invented by the Haitian Creole Antoine Amédée

Peychaud in his apothecary shop in New Orleans, circa 1830. The concoction was originally designed to go in his powerful spirit libations said to be served in dainty eggcups known by the French term coquetiers (a possible explanation for the origin of our term “cocktail”). This is a savory, exotic style of bitters with highly lifted aromatics. Peychaud’s Bitters are an integral part of the original recipe for the Sazerac cocktail.

 

As a pleasant side effect of the current cocktail renaissance, the bitters market is exploding with

artisan and local versions of cocktail bitters, with more entering the market each day. Fee Brothers, Regan’s #6 Orange Bitters, Bittermen’s, the Bitter Truth, Bittercube, Basement Bitters, and Bar Keep Bitters are among the many artisan-produced bitters available today. A plethora of flavors are also being produced; one can find bitters based on fennel, lavender, grapefruit, rhubarb, dandelion, molé, pineapple, apple, curry, and Jamaican jerk seasoning.

 

The creativity for bitters, it seems, knows no bounds.

Cocktail bitters, bittered spirits, vermouth, quinquinas, and Americanos are all topics that receive new and expanded coverage in our 2015 edition of the Certified Specialist of Spirits Study Guide…due out by January!

Click here to return to the SWE Homepage.

Saturday SWEbinar Sighting: The Gin is IN!

The Gin is INThis Saturday – November 15th – at 10:00 am central time, we’ll be offering up a SWEbinar on Gin. After all, there’s been a Gin Lane, a gin craze, and a Gin Act – and now, there’s a Gin SWEbinar called “The Gin in IN!”

If you are a cocktail enthusiast, a CSS student, or just a serious fan of the Martini, this session is for you! Join “Miss Jane” Nickles, CSS, CWE, for a look at the legendary history, the fascinating production, and – most importantly – the delicious consumption of gin! “The Gin is IN” will be offered on Saturday, November 15th at 10:00 am, and again on Tuesday, November 18, 7:00 pm central time.

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

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

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

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: 

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

Click here for the 2014 – 2015 SWEbinar Calendar

 

The Bartender’s Handshake

Fig 10-7 different brands of fernetThe beverage world abounds with spirit amari (bittered spirits), which may be classified as aperitifs, which are generally served in diluted forms as cocktails to stimulate the appetite, or as digestifs, which are often served in more concentrated forms to enhance digestion after a meal.

These amari contain botanicals with carminative properties intended to lessen gastric discomfort after rich meals. Just ask a bartender, a wine student, or a serious foodie you will hear them tell you its true: they work! Botanicals known for their carminative properties include angelica, aniseed, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, fennel, ginger, hops, nutmeg, parsley, and sage.

One of the most popular Spirit amari is Fernet Branca. Fernet Branca was invented in Milan in 1845 by Bernardino Branca. It soon became famous worldwide and led to the founding of the Fratelli Branca Distillery.

Archives of the Boston Public Library

Archives of the Boston Public Library

Fernet has recently become quite popular in the United States as both a beverage and a hangover cure, but its popularity long precedes the craft cocktail scene. So popular is it among industry professionals that a shot of Fernet Branca has been called the “bartender’s handshake.”

In Prohibition-era San Francisco, fernet was legally consumed on the grounds of being “medicinal.” San Franciscans still drink it—over 30% of the fernet consumed throughout the entire United States is consumed in San Francisco.

Argentina consumes more fernet than any other nation. The beverage’s popularity is reflected in the fact that a leading  Cuarteto (an upbeat, popular dance-hall music genre) song is “Fernet con Cola.” 

The secret recipe for Fernet Branca is reportedly known by only one person, Niccolò Branca, the current president of the Fratelli Branca Distillery. It is said that Niccolò personally measures out the flavorings for each production run.

Fernet ValleyThe Branca brand, while definitely one of the better-known, is not the only producer of fernet. Fernet is actually a type of herbal-based bitter that is made by other producers, as well. Many Italian companies, including Luxardo, Cinzano, and Martini & Rossi, produce fernet. Fernet is produced internationally, as well, such as in Mexico, where the popular Fernet-Vallet is made.

Each brand of fernet has its own secret combination of herbs and botanicals. However, a good fernet is likely to include myrrh and saffron, both known for their “disgestivo” and antioxidant properties. Other ingredients rumored to be included are linden, galangal, peppermint oil, sage, bay leaves, gentian root, St. John’s wort, rhubarb, chamomile, cardamom, aloe, and bitter orange.

Fernet Branca, as well as other versions of Italian spirit armai, French spirit amer, and various types of vermouth, quinquina, and americano that will be covered in the new 2015 edition of the Certified Specialist of Spirits study guide…to be released in January, 2015!

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator: jnickles@societyofwineeducators.org

Click here to return to the SWE Homepage.

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

Insider's GuideBack by popular demand…we are offering a very special session this Friday  (November 7th, at Noon central time) titled “The Insider’s Guide to the CSW.” If you are currently pursuing the CSW Certification, or considering the CSW as your next stage of professional development, this session is for you!

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

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

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

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

Friday, November 7th – 12 Noon Central Time  Insider’s Guide to the CSW Exam: hosted by Jane A. Nickles, CSS, CWE (Link will go “live” the day before the event.)

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

Click here for the 2014-2015  SWEbinar Calendar

Click here to return to the SWE Homepage.

August SWEbinars: The Insider’s Guide to the CSW Exam!

Insiders guide for blogAs part of our ongoing series of CSW-prep SWEbinars, we are offering a very special session in August titled “The Insider’s Guide to the CSW.” If you are currently pursuing the CSW Certification, or considering the CSW as your next stage of professional development, this session is for you!

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

distillation blogOur series of CSS-related “Spirited SWEbinars also continues August! This month we are pleased to offer a session on Spirit Production, based on chapter 1 in the CSS Study Guide and beyond.

This session, led by Gary Spadafore, CSS, CWE, is sure to be fascinating for CSS students and fans of spirits alike! Join us to learn about distiller’s beer, feints, washbacks, and reflux – and definitely join us if you are a CSS aspirant who doesn’t know those terms!

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

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

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

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

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

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

August 2014:

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

Click here for the 2014 SWEbinar Calendar

 

Italian Wine SWEbinar this Friday!

florenceThis Friday - June 20th, 2104 – at 12 Noon central time – we’re offering a Friday lunch-time SWEbinar all about the grapes and places of Italian Wine! These SWEbinars are free and open to the public!

This session, called “The Italian Grape Game” will be led by our Director of Education, “Miss Jane” Nickles. Jane’s session will be a lively way for you to test your knowledge of Italy’s wines and wine regions. You are advised to read and study chapter 10 of the CSW Study Guide in advance – this is glass-to-glass competition!

And don’t forget to ask about “Vice President Lenny,” who you’ll be meeting at the session. Vice President Lenny is here to help you learn the Italian wine regions – trust us on this one!

Login instructions and a link to the online classroom are located below. If you any questions about our SWEbinar series, please contact jane at jnickles@societyofwineeducators.org.

See you Friday!

Great way to start the weekend!

Great way to start the weekend!

Login Instructions: At the appointed time, just click on the link. (Links will be attached to the date and time announcement of each session in the list below and will go “live” a few days before the scheduled date.) When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.” Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but it is 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.

To join the session, just click on the link: Friday, June 18– 12 Noon Central Time – The Italian Grape Game, based on Chapter 10 in the CSW Study Guide, hosted by Jane A. Nickles, CSS, CWE

Click here to see the SWEbinar schedule for the rest of 2014!

 

Start the Weekend with a Saturday SWEbinar!

veniceIt’s a rare sighting of a Saturday SWEbinar!!

This Saturday – June 7, 2104 – at 10:00 am central time – we’re offering a Saturday morning SWEbinar all about the grapes and places of Italian Wine!  We’re offering this special weekend version in response to many requests for evening and weekend SWEbinars, and while we’re not sure what kind of a turn out we’ll receive, we are giving it a go! These SWEbinars are free and open to the public!

This session, called “The Italian Grape Game” will be led by our Director of Education, “Miss Jane” Nickles.  Jane’s session will be a lively way for you to test your knowledge of Italy’s wines and wine regions. You are advised to read and study chapter 10 of the CSW Study Guide in advance – this is glass-to-glass competition!

And don’t forget to ask about “Vice President Lenny,” who you’ll be meeting at the session. Vice President Lenny is here to help you learn the Italian wine regions – trust us on this one!

Login instructions and a link to the online classroom are located below.  If you’d like to be sent a reminder about the session on Saturday morning, or have any other questions about our SWEbinar series, please contact jane at jnickles@societyofwineeducators.org.

See you Saturday!

Great way to start the weekend!

Great way to start the weekend!

Login Instructions:  At the appointed time, just click on the link.  (Links will be attached to the date and time announcement of each session in the list below and will go “live” a few days before the scheduled date.) When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.”  Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity.  We are hoping to avoid this issue in the future by offering more SWEbinars, but it is 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.

To join the session, just click on the link: Saturday, June 7 – 1o:oo am Central Time – The Italian Grape Game, based on Chapter 10 in the CSW Study Guide, hosted by Jane A. Nickles, CSS, CWE

Click here to see the SWEbinar schedule for the rest of 2014!

Guest Post: Pearson VUE Testing – A Candidate’s View!

Today we have a guest post by a recent CSW candidate who has generously agreed to share her Pearson VUE testing experience with us! Hopefully this will give all you CSW and CSS aspirants out there a realistic, personal insight into what you can expect from a Pearson VUE test.  In a nutshell:  it’s great!

computer keyboardOur intrepid reporter goes by the code name “Candi” Candidate, CSW. (Spoiler alert:  she passed!) Read on to hear Candi’s experience, and her useful tips as well:

I began studying for the CSW exam in January, 2014. By early May, I decided that late May would be my target time for the test. Conveniently, the remote testing option at Pearson VUE became available, so I scheduled my test on the first day that the scheduling was “live.” Without my Pearson VUE option, the nearest test site would have been about 50 miles away, with unpredictable traffic. Pearson VUE, with choice of location, date, and time, was a much better alternative.

My test site was 10 miles from my home. I was able to schedule my first choice of date and location with about 2 weeks’ notice.

As suggested, I arrived 30 minutes before the scheduled test time. Upon arrival, I learned that I was the first CSW candidate at this test site. I was the alpha! Once the identification and security process was complete, I was able to begin testing early.

Testing was done in a room with about 12 small cubicles. I chose to use the provided noise-canceling headset. Dead silence. I received instructions on the testing software via a short tutorial program. The tutorial will review your options for proceeding with the test. The software was straightforward; if you’ve taken online tests or even Internet quizzes before, you can easily do it.

Everyone has their own test-taking strategy. I chose to take my time, answer every question, and then review all of my answers. Answering all of the questions took 40-45 minutes, reviewing took about 10 minutes, and I submitted my answers with about 5 minutes to spare. Done! Deep breath!

Computer Testing CenterAfter leaving the testing room, I went back to the area where I initially checked in. There, I was given a 2-page printout of the results. Immediate feedback! My eyes focused on two words in the middle of the page: GRADE: PASS.

Another deep breath! A big smile to the friendly guy who checked me in and out!

Would I use the Pearson VUE testing option again? Absolutely. Convenient location and scheduling. Professional staff. Simple testing software. And did I mention immediate feedback?

Based on my experience, here are a few suggestions:

  1. Verify driving directions. I received directions with my scheduling confirmation, but they were not as specific as typical online driving directions. Since you may be driving under (ahem) some stress, why not get more information before test day?
  2. Expect tight security. The Pearson VUE experience included detailed identity verification, a candidate photograph, multiple palm prints, demonstrating that my pockets were empty, and video/audio monitoring in the testing room. While this may seem like overkill, Pearson VUE provides a wide range of testing for many organizations. It appears that all candidates are subjected to the same, rigorous procedure. Personally, the worst part was being photographed. I did not see the photograph. I did not want to see the photograph. I am sure it was just as charming as the one that appears on my driver’s license.
  3. Follow Pearson VUE instructions. Your confirmation will tell you what is needed and what is not allowed. After my identity was confirmed, I was required to secure all items in a provided locker. I was allowed one form of ID in the testing room.   Nothing, and I mean nothing, else was allowed.
  4. champagne toastUse the tutorial. While the software seemed simple to me, why not take advantage of everything available to help you along the way?
  5. Develop a plan. You will have 100 questions to answer within 60 minutes. The tutorial will show you your options for proceeding. What worked for me might not be your best strategy. Just as everyone learns differently, everyone tests differently.
  6. Consider using the SWE’s Online Academy. I found that this resource was effective preparation for online testing in a timed situation. Practice helped.

Now, time to celebrate with a special glass of vin/vinho/vino/wein/wine. Cheers!

Click here for more information on CSS and CSW Exams at Pearson.

By Popular Demand: New CSW Online Prep Class Online Starts June 16!

wine online 8Due to the overwhelming response to our first guided, 12-week, online review course for CSW Candidates, we will be offering another class section, starting on June 16th. This class will be led by SWE’s Director of Education, Jane A. Nickles, CSS, CWE.

The course will include weekly “live online” course sessions (tentatively scheduled for Wednesday evenings at 7:00 central), reading assignments, workbook assignments, and “check-out quizzes.”  Required textbooks include the 2014 CSW Study Guide and Workbook. The course is free for Professional Members of SWE who have a current CSW Exam Credit.

Participants will be limited to the first 100 qualified applicants, so if you are interested in this opportunity please send an email to Miss Jane at:  jnickles@societyofwineeducators.org

Please note that the class will take a short “hiatus” the week of August 10 -16, when we will all be at the SWE Conference!

Click here to return to the SWE Website.