Updates to: the CWE Learning Site

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New and improved! We have recently added several new features to our CWE Study Site! We’ve added a suite of advanced wine quizzes based on the CSW Study Guide (but positioned to be much tougher than a typical CSW question) and a series of “Match Game” quizzes focusing on rivers, mountains, towns, valleys, and grapes (all of those things that make wine so challenging interesting).

The CWE Study Site is useful for anyone preparing for the theory portion of an advanced wine certification, and specially provides a detailed study program for the theory portion of the CWE Exam—all based on the texts and other resources included in the Recommended Reading List for the exam. Suggested study schedules, critical thinking questions, and suggested essay drills are included—along with a plethora of quizzes based on the suggested study modules.

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Here’s a sample of one of our new quizzes. This one is a “Match Game” quiz for red grapes. Remember…this is tough – it is meant for CWE Candidates or those seeking other higher-level wine certifications (or studies).

The CWE Study Site is available on SWE’s learning website. Please note that the website for the CWE Study Site is a different website than the SWE main site and will require a separate login.

Use of the CWE Study Site is available for $19, which entitles the user to unlimited use for two years.

If you have any questions, please contact Jane Nickles, SWE’s Director of Education and Certification at: jnickles@societyofwineeducators.org

Click here for more information on the CWE Exam.

Announcing…CSS Flashcards!

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Are you studying for the Certified Specialist of Spirits (CSS) exam?

Are you a student of distilled spirits looking for some new study tools?

Are you a flashcard fanatic?

If you answered “yes” to any of these questions, we have an announcement for you…we now have a gigantic suite of digital CSS flashcards available!

These cards are based on CSS Study Guide and designed to supplement the CSS workbook. The complete set includes close to 800 digital flashcards, including dozens-if-not-hundreds of cards based on each chapter, plus 10 “review decks” containing a randomized deck of 20 flashcards each—these are ideal for last-minute study and review.

These flashcards are an excellent accompaniment to your CSS Studies—or any other study format based on distilled beverages and the service of spirits. The price is $19.00, which includes unlimited use of the flashcards for six months.

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For more information, click here (navigate to where it says “start browsing”) Please note that this is a separate website from the SWE site, and you’ll need to create a new user name and password.

Of course…we also have a complete set of practice exams and quizzes for the CSS available, as well as similar study tools for the Certified Specialist of Wine (CSW) and Certified Wine Educator (CWE) credentials. Just click here!

If you have any questions, please contact SWE’s Director of Education, Jane A. Nickles, via email at jnickles@societyofwineeducators.org

 

Announcing a New Wine Study Resource for the CWE!

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Are you struggling with your wine studies? Are you motivated to begin to study for the CWE but aren’t quite sure where to begin? If that’s the case, you first step should be acquiring the CWE Candidate Manual—it is packed with study tips and step-by-step guidelines to preparing for the skill-based portions of the exam.

After that, you’ll want to plan out your study program to prepare for the theory portion (multiple choice and essay) portion of the exam. And just in case you are looking for some guidance for this step, we have some news for you!

SWE is pleased to announce the launch of our CWE (Certified Wine Educator) Study Site—a new resource for CWE candidates.

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This site provides a detailed study program for the theory portion of the CWE Exam—all based on the texts and other resources included in the Recommended Reading List for the exam. Suggested study schedules, critical thinking questions, and suggested essay drills are included—along with a plethora of quizzes based on the suggested study modules.

The CWE Study Site is available on SWE’s learning website. 

Use of the site is available for $19, which entitles the user to unlimited use for two years.

If you have any questions, please contact Jane Nickles, SWE’s Director of Education and Certification at: jnickles@societyofwineeducators.org

 

The 2018 CSS Study Guide and Workbook are here!

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What do all of these items have in common: The Vermouth di Torino PGI…the Norma Oficial Mexicana for Mezcal…and the Protected Geographical Indication for Irish Poitín? Answer: they are newly-changed or updated topics in the world of spirits—launched in the last few years! You’ll find all of these updates (and more) in the just-released, 2018 version of the Certified Specialist of Spirits (CSS) Study Guide and Workbook.

We’ve also made a change in how the books are distributed, and the 2018 CSW Study Guide and Workbook are now in stock and shipping from Amazon.com.

Click here to find the 2018 CSS Study Guide on Amazon. The cost is $49.

Click here to find the CSS Workbook 2018 on Amazon. The cost is $39.

CSS Exam Availability: CSS Exams based on the new 2018 edition of the Study Guide are already up and running at Pearson Vue Testing Centers. Exams based on the 2016 book are also still available (for those that have a 2016 exam attendance credit) and will continue to be available until July of 2020.

Online Prep Course: Our next instructor-led CSS Online Prep Course is scheduled to begin in June 2018. The aim of the prep course is to get attendees “as prepared as humanly possible” for a successful sitting of the CSS Exam. Online prep courses are available, free-of-charge, to Professional members of SWE who have a valid CSS Exam attendance credit.

The CSS Exam may be purchased via the SWE website: Click here to purchase the CSS Exam.

Click here for an addendum listing the substantive changes between the 2016 and 2018 versions of the CSS Study Guide: Addendum for the CSS 2018 Study Guide

Practice Exams and Quizzes: Our popular online practice exams and quizzes have also been updated for 2018 (and the 2016 versions remain available). The cost is $19, which includes unlimited use of the practice exams and quizzes for six months. Click here for the practice quizzes.

If you have any questions regarding the CSS Study Guides or Exams, please contact our Director of Education at jnickles@societyofwineeducators.org

CSS Practice Tests and Quizzes!

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Are you nervous about your upcoming Certified Specialist of Spirits (CSS) exam?

Has it been a while since you took the CSS exam, and you’d like to know if you “still got it”?

Are you considering studying for the CSS and would like to know how it stacks up against other programs you’ve taken?

Are you a student of distilled spirits looking for some new study tools?

If you answered “yes” to any of these questions, we have an announcement for you! We now have a suite of CSS practice quizzes and practice exams available! The complete set includes four practice quizzes (each based on the entirety of the Study Guide and Workbook) of 20 questions each, and three complete 100-question practice exams. The practice exams may be taken in either a “quiz” format (where you get the results to each individual question immediately), or in a timed, one-hour “practice exam” format. The price is $19.00, which includes unlimited use of the exams and quizzes for six months.

For more information, click here (navigate to “course catalog”) Please note that this is a separate website from the SWE site, and you’ll need to create a new user name and password.

As American as Apple…Cider?

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Traditional cider is a lightly alcoholic beverage (usually less than 7% abv) produced from apples that have been crushed and pressed, with the resultant juice fermented. It is often called “hard cider” in the United States to distinguish it from unfiltered apple juice. Cider production is centered in the UK, which has the highest worldwide consumption, but many other countries and regions—including the United States—produce it as well, and cider and perry (cider produced from pears) are experiencing a renaissance that is running parallel to the other craft beverage industries.

Drawing of John Chapman (Johnny Appleseed)

Drawing of John Chapman (Johnny Appleseed)

Early American settlers took great pride in cultivating the apple tree, as evidenced by the story of the folk hero and nurseryman Johnny Appleseed (John Chapman, 1774 – 1845). Some of the oldest apple orchards in the United States are located in the more temperate areas of New England, such as Vermont, upstate New York, Massachusetts, and New Hampshire.

The popularity of apples and the subsequent spread of various types of apple seeds gave rise to myriads of new, purely American varieties, such as the Newton Pippin, that were then grafted and propagated. By the mid-1800s there were over 1,000 varieties of apples growing in the United States, most of which were used for cider.

The popularity of American cider declined with the rise of industrialism (in the mid-1800’s) as the population migrated towards city life, and was further thwarted by Prohibition. This coincided with a drastic decline in the cultivation of cider apples. These days, the majority of the apples and pears in the United States are grown in the Pacific Northwest, and most of these are for eating; however, small pockets of cider apple production may still be found in many parts of the country.

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Leading areas for American cider production include New England, the Blue Ridge Mountains of Virginia, the Great Lakes area, and pockets of the Pacific Northwest. The most recent statistics from the Alcohol and Tobacco Tax and Trade Bureau (TTB) show that Vermont produces the most cider at about 5.3 million gallons, with New York second at 4.4 million, and California and Tennessee both at about 2.9 million gallons.

The craft cider movement is growing in the United States, but is considerably behind the renaissance sweeping craft beer and local wine. There is, however, a noticeable interest in reviving heirloom cider apple varieties, whole fruit processing, and artisan cider production.

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Some American cider producers are making ciders inspired by the Old World, while others are proving to be more experimental and creating hopped versions of cider, wine barrel-aged ciders, or combining honey and fruit to produce cyser, sometimes referred to as “apple mead” and best described as a cross between cider and mead.

American cider, as well as the production, culture, and sensory evaluation of ciders from all over the world is just a small part of the information included in the Society of Wine Educators’ Beverage Specialist Certificate.

Other topics included in this 100% online program include coffee, tea, sake, beer, distilled spirits, and—of course—wine. Click here for more information.

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

 

The 2018 CSW Study Guide and Workbook are here!

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What do all of these items have in common: The Petaluma Gap AVA…the Delle Venezie DOC…the Vézelay AOC…and the “New” New Zealand geographical indications? Answer: they are newly-changed or updated topics in the world of wine—launched in 2017! You’ll find all of these updates (and more) in the just-released, 2018 version of the Certified Specialist of Wine (CSW) Study Guide and Workbook.

We’ve also made a change in how the books are distributed, and the 2018 CSW Study Guide and Workbook are now in stock and shipping from Amazon.com. 

Click here to find the 2018 CSW Study Guide on Amazon. The cost is $49.

Click here to find the CSW Workbook 2018 on Amazon. The cost is $39.

CSW Exam Availability: CSW Exams based on the 2018 edition of the Study Guide will be available at Pearson Vue Testing Centers starting on February 1, 2018. Exams based on the 2017 book are also still available (for those that have a 2017 exam attendance credit) and will continue to be available until July of 2020.

Online Prep Course: Our next instructor-led CSW Online Prep Course is scheduled to begin in May 2018. This class will use the 2018 version of the CSW Study Guide and Workbook. The aim of the prep course is to get attendees “as prepared as humanly possible” for a successful sitting of the CSW Exam. Online prep courses are available, free-of-charge, to Professional members of SWE who have a valid CSW Exam attendance credit.

The CSW Exam may be purchased via the SWE website: Click here to purchase the CSW Exam.

Click here for an addendum listing the substantive changes between the 2017 and 2018 versions of the CSW Study Guide: Addendum for the CSW 2018 Study Guide

Flashcards and Practice Quizzes: Our popular online flashcards and practice quizzes have also been updated for 2018 (and the 2017 versions remain available). The cost for these products is $19 each. Click here for the flashcards and practice quizzes.

If you have any questions regarding the CSW Study Guides or Exams, please contact our Director of Education at jnickles@societyofwineeducators.org

 

Giddy Goats and Penny Universities

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Giddy Goats and Penny Universities, or a Brief History of Coffee

We may never know for sure when or where coffee was first discovered, but a colorful legend from the ancient coffee forests of the Ethiopian plateau is the tale most often told.

As the story goes, a goat herder named Kaldi noticed his goats became excited after eating berries from a certain bush. The goats were so giddy they stayed up all night, showing very little interest in rest or sleep. Kaldi relayed this observation to the Abbot of the local monastery. The Abbot prepared a drink with the berries, and he found he was able to stay alert and focused throughout his long hours of evening prayer…in other words, he approved!

Soon, the knowledge of the energizing berries spread throughout the monastery. Eventually, the news moved east and the consumption and appreciation of coffee reached the Arabian Peninsula. From there, it would begin its journey across the world.

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Coffee cultivation and trade began on the Arabian Peninsula. By the 15th century, coffee was being grown in the Yemeni district of Arabia. Soon thereafter,the Yemeni town of Mocca became particularly well-known for its distinct and aromatic roasted coffee beverages. By the next century,coffee was popular in Persia, Egypt,Syria,and Turkey. Coffee was prepared and enjoyed in homes, and was beginning to be offered in public coffee houses—known as qahveh khaneh—appearing in the Middle and Near East.

Coffee houses quickly became popular for all kinds of social activity and for keeping up with the latest news and local information—so much so that coffee houses soon became known as schools of the wise.”

With thousands of people from all over the world making annual pilgrimages to the holy city of Mecca (located in present-day Saudi Arabia),it was not long before knowledge of the wine of Araby began to spread. Soon,Europeans had heard of this mysterious black beverage, and in 1615, Venetian merchants brought coffee to Italy from Istanbul. It didn’t take long for coffee to become popular across the European continent.

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As they had in the East, coffee houses began to spring up in London and were soon emulated across England, Austria, France, Germany, and Holland.These coffee houses were soon hubs of social activity and communication. They were often called “penny universities,” because for one penny (the price of a cup of coffee) one could learn the news of the day.

By the mid-1600’s, coffee came to the New World by way of New Amsterdam (later known as New York).As in previous locations, coffee houses began to appear in the New World. However, the population—dominated by English colonists—still preferred tea.This all changed on December 16, 1773, when the colonists staged a revolt against a heavy tax on tea imposed by King George III. This event, known as the Boston Tea Party, forever changed the American preference from tea to coffee.

In the meantime, coffee plantations were spreading throughout the world. By the 1700s, the first European coffee plantation was established on the Dutch island of Java. Not long after, the Dutch introduced coffee to their South American colony of Surinam, and from there it spread to French Guyana,Colombia, and ultimately to Brazil—currently the largest producer of coffee.

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In 1720, a French naval officer acquired a single coffee plant in Paris and brought it—at great peril—back to his post in Martinique. Once planted, this single coffee plant thrived and is today credited with the propagation of over eighteen million coffee plants on the island of Martinique and throughout the Caribbean.

Travelers, traders, and colonists continued to spread the culture, consumption, and cultivation of coffee worldwide. Coffee was soon grown on large plantations and small plots, in tropical forests,and high in the mountains. By the end of the 18th century, coffee had become one of the world’s most valuable commodities.

The history of coffee, as well as the cultivation, processing, brewing and service of coffee is just a small part of the information included in the Society of Wine Educators’ newest project, the Beverage Specialist Certificate. Other topics included in this 100% online program include tea, sake, cider, beer, distilled spirits, and—of course—wine. Click here for more information.

A new edition of the Hospitality/Beverage Specialist Certificate Program by SWE!

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What’s so special about Arabica coffee beans?

How should I serve sidra de Asuturias?

How do I write a wine tasting note that makes sense?

To learn the answers to these questions…and a lot of other information about coffee, tea, wine, spirits, beer, cider, or sake…check out the new edition of SWE’s Hospitality/Beverage Specialist Certificate Study Guide—hot off the presses!

The Hospitality/Beverage Specialist Certificate (HBSC) is an entry-level, beverage knowledge program designed to fulfill the needs of the hospitality and culinary industries and their employees. The Beverage Specialist Certificate can also be used as an entry-level course for those planning to pursue higher levels of wine, beer, or spirits certification.

The HBSC provides a broad base of knowledge, covering all commercially relevant beverages, not just wine or spirits. The program’s content covers: coffee, tea, beer, sake, cider, perry, wine, and spirits. Details about sensory evaluation, tasting notes, and service standards for each beverage type are included as well as a chapter on the responsible service of beverage alcohol.

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The HBSC may be completed as an online self-paced, self-study program. The registration fee ($99) includes access to the Online HBSC Course and an Online Exam. An accompanying, 188-page paperback study guide is available for individual purchase through Createspace at a separate fee.

Successful completion of the Online HBSC Exam—accessible at the end of the Online Course—will earn candidates the Hospitality/Beverage Specialist Certificate. The exam is 80 multiple-choice questions. Passing the exam requires a score of 75% or higher. Unsuccessful candidates may attempt the exam a second time at no additional cost. The HBSC Certificate may be printed out by the candidate immediately after passing the final exam.

Candidates will have access to the Online Course and Exam for one year from the date of purchase. To sign up, visit our HBSC Course page.

And the Banfi Award goes to…Lucia Volk, CWE!

Lucia Volk, CWE

Lucia Volk, CWE

Each year at the Annual Conference of the Society of Wine Educators, the Banfi Award is given to a CWE Candidate with the highest scores among all of the year’s candidates. The winner of the Banfi Award must also have  succeeded in passing all seated sections of the CWE Exam on the first attempt—a feat accomplished by a mere 12% of all CWE Candidates.

At this year’s SWE Conference in Portland, Oregon, it was our pleasure to award the 2017 Banfi Award to Lucia Volk, CWE. Neill Trimble, SWE’s First Vice President and Vice President of Advertising and Marketing for Banfi Vineyards, presented Lucia with the award—which includes a $2,500 honorarium—during Saturday’s luncheon.

Lucia Volk is a wine educator who lives in San Francisco. She runs a small wine education business, MindfulVine, offering small, tailored wine tastings in people’s homes.  Specializing in Old World wines, she especially loves to teach about the joys of drinking Riesling.  A native of Germany, Lucia likes to promote lesser known German wine regions. Lucia is also a trained anthropologist and teaches at San Francisco State University.

After the luncheon was over I asked Lucia a few questions about her journey to preparing for the CWE Exam. I am sure what she had to say will prove useful to future CWEs, future CSWs, and all serious students of wine!

 As you prepared for the CWE exam, what were some of your most effective study techniques?

There are dozens of study techniques—and everyone needs to find what works for them. With that being said, I am a big believer in absorbing small chunks of information at regular intervals.  That means 15 to 30 minutes of study a day, whether it is reading through the CSW Study Guide or Workbook, the CWE Manual, or digesting the Wine Bible or any of the other books on the Study List.

I am also a big believer in simulating exam situations: I took and retook all the multiple choice questions in the Workbook, as well as the Book Club chapter quizzes.  I labeled and relabeled the maps in the workbook, until I had memorized where the AVAs were. I used practice essay questions from the CWE manual to write out essays at home, timing myself doing it. Then I would look up information I missed or that I felt uncertain about, and rewrite the essay one more time. I also made up more essay questions.

The Award Ceremony

The Award Ceremony

As for the tasting portions of the CWE, I prepared by tasting a LOT.  I tasted by country, first looking at the label and writing down the flavor profile following the logical tasting rationale laid out by SWE. A day later, I would revisit the same bottles again, this time pouring them out of brown paper bags. I did a lot of repetition using the same wines, until I was certain I knew what I was tasting.  Investing in a Coravin helps at this stage, if you don’t already own one!

What part of the CWE did you find the most challenging?  

The faults and imbalances identification was the most challenging for me, simply because I had not tasted faulty wine very often. The fault kit is therefore essential. During the exam, it is important not to overdo the tasting of the faulty wines, and try and determine as much as possible by the color, texture, and smell.  I did not rush and gave my nose and tongue time to rest before moving on to the next glasses.  Honestly, I did not feel very confident going into this part of the exam, but I went in thinking I would give it my best shot… and I passed.

Do you have any other advice for certification seekers?

I recommend learning by doing as much as possible, whether it is labeling maps, circling multiple choice answers, writing mock questions of your own, speaking through the logical tasting rationale out loud, or writing practice essays—doing is better than simply reading or memorizing quietly.  The SWE’s CWE Boot Camp is of course another way to review exam materials, and most importantly, boost your confidence.

I also enlisted my friends as “volunteer” students and explained certain concepts to them such as “What makes wines of the Loire so special?” or “Why do some wines sparkle?” or “How do you make wines taste sweet?”  I paid them for their time with guided tastings, which they enjoyed.  Teaching the material reminded me why I wanted to take the CWE exam and kept me motivated.

Congratulations, Lucia! You give us all hope!

The Banfi Award is named in honor of, and sponsored by Banfi Vintners. Banfi Vintners is a long-running sponsor and supporter of the Society of Wine Educators.

Post authored by Jane A. Nickles, CSE, CWE – your blog administrator

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