Guest Post: Traveling in time at Château De Laubade Armagnac

IMG_0241Today we have a guest post from Hoke Harden, CSS, CWE. Hoke is well-known to SWE members as one of the contributors to the original CSS Study Guide and a popular (and highly-rated) conference speaker. Hoke invites us to travel back in time with a visit to Château de Laubade in Armagnac, and taste France’s oldest brandy, made by time-honored traditions now codified into law.

Located in the departement of Gers in the Gascogne region of south-west France, situated in the verdant rolling foothills of the Midi-Pyrénées, Armagnac hews to the old ways to make a unique rustic and earthy brandy celebrated the world over.

Brandy began here on the many small family farms dotted across the landscape. Thrifty landholders naturally cultivated wine grapes amongst their other crops so good, basic drinking wine could grace their tables. Eventually, the wine found its way into brandy—although most of the farms were too modest to have their own distillery and each year they waited until a local distiller could hitch up his portable still and take it to each farm for custom distillation.

Thus custom and tradition created an agreement on basic methods of brandy production, but allowed, even encouraged, a fiercely independent style by each small-batch producer, since most of the brandy would remain for family consumption, unlike its famous northern neighbor, Cognac, which was focused primarily on commercial exports. Today, the commercial houses of Armagnac remain fairly small concerns, with each having its own way of doing things, but all bound by the officiating body of the Bureau National Interprofessionel du Armagnac.

IMG_0242Château De Laubade, located in the tiny village of Sorbets in the Bas-Armagnac AOC, is a storybook picture of a place, with its gated entrance, sturdy round tower and ancient mottled brick buildings leading to a fanciful Normandy-style chateau from 1870 perched on a hill to view the sweeping expanse of vineyards in the valley below.

These well-tended vineyards are essential, for only they are used for Château De Laubade’s Armagnacs. After the upheavals of phylloxera and oidium that devastated French vineyards, Armagnac recovered and settled in with several approved varieties, but at Laubade, only the four key varieties are allowed: Ugni Blanc, known in Italy as Trebbiano, a workhorse grape;  Folle Blanche, a delicate and floral variety that is susceptible to rot and difficult to farm; Baco Blanc, a French-American hybrid cross between Folle Blanche and Noah intended to give the character of Folle Blanche without the problems; and Columbard, which in this terroir provides impressively spicy and herbal characters to the blend.

Each year the varieties are harvested, fermented, distilled and barreled individually, to be aged and blended by the master distiller into the various Armagnacs the estate produces.

Originally, all distillation in Armagnac was done in a pot-and-column continuous copper still , an alembic Armagnacais, so only one distillation was required to gain sufficient alcohol strength and clarity. Today, any type of distillation is permissible; most distillers use the traditional method, others use the alembic double-distillation approach, depending upon style preferences.

IMG_0240Another traditional touch comes in with the choice of barrel. The Armagnacais traditionally prefer initial aging, from six months to a year, in a local black oak heavy in tannin from the nearby forest of Monlezun, then transferring the eau-de-vie to lighter, finer-grained, and older, more subtle toasted oak barrels from such sources as Limousin and Tronçais for continued but more elegant development.

The minimum aging to be designated Armagnac is one year, but most are blends of much, much older brandies to create the various VSOP, Reserve, XO, Hors d’Age and other well-matured designations.  Armagnac has also continued the tradition of maintaining single-vintage and single-variety releases, with the proviso that any single-vintage must be a minimum of ten years in barrel prior to release.

To maintain blending stocks, and to retard the loss of precious alcohol through evaporation in barrel, when a brandy has gained all it can from the barrel, it is racked into large bulbular glass demi-johns, which are then placed in the most revered cellar location, referred to as Le Paradis—Paradise.  These will be doled out in miniscule amounts and used judiciously to enhance new blends with added depth and nuance.

In one of the more remarkable tastings I have been fortunate enough to enjoy, a master distiller at Chateau de Laubade took me through three levels of sampling.

IMG_0246First, he provided four samples of eau-de-vie from the 2013 vintage which had received no barrel treatment: Ugni Blanc, Baco Blanc, Folle Blanche and Columbard. The differences among the ‘naked’ eau-de-vies were immediate, impressive and actually somewhat startling. The Ugni Blanc was lean, tight, mineral, and tartly, astringently acidic. The Baco was the reverse of that coin, rich, earthy, full in the mouth and expansive. The Folle Blanche was wonderfully floral, light, and bright and lively.  And the Columbard was impressively spicy and tangy and strong with herbal coriander-seed aromas.  Even from this rough and undeveloped primal state, one could easily see the wide range of possibilities a blending could take in the hands of a master.

For the second step, the master distiller brought out four more wines—again, the four basic varieties, but this time they were individually barrel-aged samples: an Ugni Blanc and Baco Blanc from the 1994 Vintage, a Columbard from the 1995 vintage, and a Folle Blanche from 2001.

Again, the differences were immediate and amazing. The mature Ugni Blanc had become forceful and deeply colored, but had maintained that almost steely intensity and structure it showed originally. The Baco, on the other hand, had become even richer, more rounded, and significantly more earthy, with an umami-mushroom undertone. The Columbard had deepened and strengthened its herbal-spice focus, tightened its structure, and had become one of the most singularly expressive Columbards I had ever experienced. And the Folle Blanche had developed a lacy, fruit-floral elegance and airiness that was lovely to linger over.  Again, one could consider the infinite possibilities of mingling these creatures into a master blend.

IMG_0258For the last stage of the tasting we strolled over to the chateau and in the midst of the lavishly decorated sitting room, overlooking the vineyards, I was offered my choices of a dazzling array of bottles from the offerings of Château De Laubade.  While wishing I had the fortitude to taste each and every one of these precious mahogany brandies, I restrained myself—with difficulty–to only a few select choices:  an XO with 15 to 25 years of age; an XO l”Intemporel No. 5 with 25-50 years; a vintage 1990; a vintage 1983; and as a finale, a vintage 1942, a brandy I simply could not resist.

The import of the previous tastings varietal tastings became evident , for with these armagnacs I could discern the contribution of the varietal characters as well as the resonance and depth that maturity brought to the marriage.  The firm linear structure of Ugni Blanc was enhanced by Baco’s warm, earthy richness, with the spice-lash of Columbard coming up from below and the lacy aromatics of Folle Blanche wafting above, and all coming together in the center with four made one and sum magnificently greater than parts.

In the two XO’s, differences of age showed clearly. The younger  XO was lighter, brighter, with more citrus and flower and orchard fruit shining clearly, only beginning to show the tinges of oncoming maturity along the edges. The older No. 5 Intemporel, with obvious and welcome richness from Baco, was profoundly deep and brooding, redolent of dried orange peel, savory mince, and prunes vying with old leather, cocoa, and baking spices, and lingered for the longest time.

IMG_0257The 1990 Laubade, a worthy reminder of the worldwide excellence of that vintage, was still bright and lively with apricot fruit, laced with firm acids, and showing the ability to age gracefully for many, many years.  Again, the striking elements of structure, earthiness, spice and flower were all present. Think of the 1990 as an Audrey Hepburn Armagnac: always young, always charming, teasing, enticing and never out of style.

The 1983 Laubade was more abundant, with more heft and weight and substance, with the feeling it was just now beginning to hit its prime. The foundation of Ugni and Baco were clearly there, with the Baco deepening and mellowing, yet, oddly enough, allowing more room for the spicy-herbal Columbard and faint floral perfume of Folle Blanche to “fill in the spaces” seamlessly, showing the pure mastery of the blender’s art coupled with the seasoning of age.

The 1942 Laubade was a quiet work of art, a gentle, soft, round, warm delight. Initially a bit tentative, it warmed and expanded in the mouth, and the post-nasal aromatics effulgently stimulated the senses. There is something profound in a brandy that bridges the years, that connects you to a time before you were born and like an old film or photo album calls up glimpses of things you never experienced.

In 1942 France had been ignominiously conquered by archenemy Germany, had the heart of its country occupied, with the pitiful remainder shoved into Vichy. The devastating war was flaring even higher, spreading all over the world.  Times were still difficult in Gascony but the land endured, as did the people, and there was even guarded optimism for a brighter future. Grapes still had to be harvested, wine made, brandy distilled.

IMG_0262This Armagnac was a sign of that future; made in hard times, perhaps it would be consumed in far better times. Such is the cloaked power of a well-made brandy, made reverent with age.  And such is the power of Château De Laubade Armagnac that 70 years later the brandy remained vibrant and alive – while the distant past was only dull regret and faded memory.

About the author: An enthusiastic lover of wine and spirits, Mr. Harden left a career in academia to follow his other muse for the last 27 years, trekking around the world to the great producing regions. Recently referred to as a veritable walking omnibus of wine and spirits knowledge, he has experienced every possible facet of the world of wine and spirits as a retailer, restaurateur, bartender, buyer, wholesaler, supplier, marketer, critic, writer, competition judge and an educator. He is currently with Elixir Vitae Wine & Spirits Consultants, a member of the Society of Wine Educators, Wine & Spirits Instructor at Mt. Hood Community College, and a Master Instructor with the French Wine Academy.

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Saturday SWEbinar: How (Wine) Cool R U?

How (Wine) Cool R U? Have you kept up with the recent changes in the wine and spirits worlds?

How (Wine) Cool R U?
Have you kept up with the recent changes in the wine and spirits worlds?

This Saturday – September 13th at 10:00 am Central Time – we have a rare sighting of a Saturday SWEbinar!

This session, entitled “How (Wine) Cool R U?” has something for everybody – so if you are part of the CSS, CSW, or CWE crowd (or even just thinking about it) – please join us!

How (Wine) Cool R U?” and will test your savvy – and tell the story behind some of the latest revisions, changes, and upheavals in the wine and spirits industry. It’s a perfect chance to see how well you are keeping up with the world of wine, and ideal for the CSW, CWE, or CSS aspirant. “How (Wine) Cool R U?” will be offered on Saturday, September 13th at 10:00, and again on Tuesday, September 23rd at 7:00 pm (all times central).

 

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

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

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

 

Logon 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 the  session below and will go “live” a few hours before the event is scheduled.

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 (will go live a few hours before the scheduled event): How (Wine) Cool R U? – Hosted by Jane A. Nickles, CSS, CWE – Saturday, September 13 at 10:00 am central  time

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

Click here for the 2014 SWEbinar Calendar

 

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SWE Takes Minneapolis!

MinneapolisSWE will be hosting a Minneapolis Mini-Conference on Thursday, September 18th! This event will take place at the at The Westin Minneapolis, located at 88 South 6th Street, Minneapolis, MN, 55402.  Sessions will meet in the hotel’s “Manufacturing Room” and will run from 1:00pm to 4:00pm.

The sessions for this mini-con will include:

1:00pm to 2:15pm – Sexy, sensuous and seductive – Now that’s Italian!!! 

Presented by Neill Trimble, CSW – Join us on a romp through the vineyards of Italy where we taste palate titillating wines from Piedmont,  Veneto and Tuscany – among others.  We will recount some fascinating stories such as how Gavi got its name, how Romeo and Juliet had a role to play in Soave and do you know when the first vintage of Brunello was born.  We will reveal this and much, much more!

2:45pm to 4:00pm – The Secret Life of Pinot Noir

  • Presented by Jane A. Nickles, CSS, CWE
  • Pinot Noir…it’s temperamental, it ripens too early, it has thin skin and it’s just Secret life of Pinot Noirplain complicated. It’s been called the heartbreak grape, and we’ve probably all been burned.  At the same time, the  delicious, haunting flavors of a good Pinot Noir – including include cherries, berries, smoke, spice, earthiness, brambles, truffles (and that’s just the beginning) – can inhabit your memory like a permanent smile. Join “Miss Jane” Nickles,  SWE’s Director of Education, for a tasting of some excellent examples of this finicky wine and an exploration of the “secret life” of Pinot Noir.

Members can join us for an incredible day as we taste and learn about wines from around the world. To RSVP, please contact Jessica Morse:  jmorse@societyofwineeducators.org. This event is open and free to all current members of the SWE; non-members may register for a $50 fee.

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Hollywood and Wine

Mission San Diego de Alcalá

Mission San Diego de Alcalá

Southern California might be more famous for sandy beaches than vineyards these days, but it is actually the birthplace of the California wine industry. Back in 1769, long before California was a state, Father Junipero Serra, a Spanish Franciscan missionary, founded the first Catholic mission in California on the site of present-day San Diego.

This new outpost of Christianity, named San Diego de Alcalá, was the first of nine missions Serra would found, stretching from San Diego to modern-day San Francisco.  Up and down the length of what is now the state of California, the Franciscan Fathers gave the area its humble viticultural beginnings by planting the Mission grape for use in sacramental wines.

While many Americans know the story of the California Missions, even dedicated wine lovers might be surprised to learn that commercial winemaking in California also had its origins in the southern end of the state. California’s first commercial wineries were established in what is now Los Angeles as early as the 1820s.

Jean-Louis Vignes, from the Special Collections of the  UCLA Charles E. Young Research Library

Jean-Louis Vignes, from the Special Collections of the
UCLA Charles E. Young Research Library

By 1833, the area was growing Bordeaux varieties brought to the area by Jean-Louis Vignes, a native of the Bordeaux region of France. Vignes named his estate “El Aliso,” in honor of an ancient Sycamore tree growing near the entrance to his property. Known to his neighbors as “Don Luis del Aliso,” Vignes was an adventurer who traveled the world before settling down, planting vineyards, and making wine in southern California.

Many producers following in Vignes’ footsteps, and the area of southern California soon became the largest grape-growing area in the state. However, winemaking in the region was decimated by the dual threats of prohibition and pierce’s disease. Soon, the land in southern California became more valuable to the makers of residential housing, parks, and office buildings than it was to the producers of wine.

However, winemaking still survives in the area today. The South Coast AVA with over 3,000 acres under vine includes parts of the counties of Los Angeles, San Bernadino, San Diego, Orange, and Riverside.  The Temecula Valley AVA, located in Riverside County, currently has over 1,500 acres planted to vine. Smaller plantings are to be found in the Ramona Valley AVA and the San Pasqual Valley AVA (both in San Diego County). The area’s most planted varieties include Zinfandel (including some very old vines), Cabernet Sauvignon, Merlot, and Syrah. The area is also becoming increasing known for sturdy Rhône varieties including Petite Sirah and Viognier.

Springtime in the Temecula Valley AVA

Springtime in the Temecula Valley AVA

While not part of the South Coast AVA proper, the area just north of Los Angeles is home to California’s newest (as of mid-2014) AVA, the Malibu Coast AVA, established on July 18, 2014. Upon its approval, the area’s two existing AVAs, Saddle-Rock Malibu and Malibu-Newton Canyon, became sub-appellations of the new Malibu Coast AVA.

Warmer, drier, inland AVAs in Southern California include the Cucamonga Valley AVA, (shared by Riverside and San Bernadino Counties) with just over 1,000 acres of vines. The large Antelope Valley of the High California Dessert AVA, and its tiny neighbors, the Sierra Pelona Valley and the Leona Valley AVAs, are located slightly to the north and east of Los Angeles.

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

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Guest Post: Onward to Trentino

Frescoed palazzo in Trento

Frescoed palazzo in Trento

Today, we have another guest post from New York Wine Educator Paul Poux, CSW, as he finishes his trip to Italy with a wine tour through Trentino!  Click here to read about the first part of his trip.

Trento – what a beautiful, impressive town, stuffed full of handsome Medieval palazzi, many of them frescoed – on the outside! After several days in chilly Alto Adige, we had returned to the Italy that we knew, and basked in the warmer temperatures and cheery “Buongiornos!” that we realized had been absent in the north.

That night, at a casual pizzeria alongside a piece of the Medieval city’s old wall, I only saw three wines on the menu, all by the glass: a white, red, and a Franciacorta. I of course ordered the Franciacorta, but what arrived was Trento DOC, a local product, and like Franciacorta, a traditional method sparkling. Its fine bubbles and Trento origin felt perfectly right to me – more so since I had a tasting the next day at the Trento DOC offices.

Schloss Tirolo

Schloss Tirolo

It’s actually “Trentodoc,” one word without spaces, explains Sabrina Schench, the director of promotion. I compliment her on the name since I think it’s a clever way to refer to itself. “It doesn’t sound like we are a doctor?” she asks uncertainly.

Awarded its DOC in 1993, two years before Franciacorta, Trentodoc has its vineyard zones in the cooler hills above Trento and allowed grapes are Chardonnay, Pinot Nero and Pinot Meunier, with Chardonnay dominant.  Trentodoc offerings range from non-vintage Brut aged at least 18 months on the lees to 24 months for Vintage brut to at least 36 months for a Riserva.

I tasted 15 brut and brut zero (“dosaggio zero”) wines dating back as far as 2004 and amidst the stream of what Trentodoc calls “tiny and persistent” bubbles I found neutral aromas but in many a delicious flavor of golden delicious apples. Why was I chasing Franciacorta when I had discovered a unique and refined wine right here in Trento?

Trentodoc tasting lineup

Trentodoc tasting lineup

Trentodoc produces 7 million bottles that are mostly consumed within Italy. They are outgunned in the promotion game by Franciacorta (14 million bottles) and by Prosecco (245 million) and they know it. They are planning outreach to parts of the US market in 2015 and realize it is going to take time. But to show me what is possible within Italy, they sent me to Ferrari.

Giulio Ferrari was the first to make traditional method sparkling wine in the area, over 100 years ago. He visited and studied Champagne’s methods and planted the first cuttings he brought back. His sparkling production stayed small until he sold to the Lunelli family in 1952.

Ferrari’s subsequent success has inspired almost 40 other Trentodoc producers but Ferrari is the largest, at 5 million bottles responsible for 70% of Trentodoc production.

Cantine Ferrari

Cantine Ferrari

The visitors’ center for Cantine Ferrari announces that it is not just a winery but something approaching a fashion brand. Red carpet runways lead past photo collages of boldface names enjoying Ferrari Trentodoc: Donatella Versace, Jessica Alba, Woody Allen, Andy Warhol, even Margaret Thatcher.

Camilla Lunelli, a member of the family who have owned Ferrari since 1952, is warm and welcoming. She assures us that it is a Ferrari Trentodoc, not Franciacorta, that is served at the official residence of the President of the Italian Republic, and to the Italian national soccer team.

I tasted four of Ferrari’s offerings, from the Ferrari Brut NV ($25), with a characteristic green apple flavor, to the Riserva Lunelli 2004 ($60 but not commonly available in the US), aged 8 years, that possessed remarkable earthy and umami aromas.

Why do Americans not know more about Ferrari and about Trentodoc?

Lunelli says the answer is somewhat complicated: “First we have to say what we are not. We are not Champagne. We are not Franciacorta. And we are not Prosecco.”

Pauls headshotOur guest blogger, Paul Poux, CSW, finds joy in combining food, wine and travel. Paul provides wine education ‘experiences’  to Millennials for wine brands and regions; and does marketing and sponsor management for food and wine festivals around the country.

Paul’s favorite wines are Amarone and Muscadet. Tell him yours at paul@pouxcompany.com

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Guest Post: Hiking and Sipping Through Alto Adige

Lago di Resia

Lago di Resia

Today we have a guest post from New York Wine Educator Paul Poux, CSW. Paul was lucky enough to take a summertime trip to Italy’s northernmost wine regions, and he is letting us come along for the ride! Read on for Paul’s fascinating account of this trip to Alto Adige and beyond:

I was determined to not drink Pinot Grigio until my trip to Alto-Adige.

Wouldn’t I have my fill of it then? It was the wine I recognized most from the region. Pinot Grigio from Alto Adige, with its mineral zing, was refreshing in the New York summer heat. It kept showing up at home, in our monthly wine club shipment and in the trips my dog (and husband) would make to Trader Joe’s NYC store. Our upstate NY store carried 4 wines from Trentino-Alto Adige, all whites, 2 of them Pinot Grigio. And the most recognized Pinot Grigio in the US, Santa Margherita, is from the region.

But when I got to the Alto-Adige, and then Trentino, I saw little Pinot Grigio in stores and on wine lists. The regional website, AltoAdigeWines.com, barely mentions the varietal.

What gives?

I had already had my wine world knowledge tweaked my first night in Milan, at a local trattoria. I chose a Franciacorta from the list, which, when in Milan, is a locally sourced wine from Lombardy. I love sparkling wine and had only had Franciacorta DOCG, once. It was the first night in Italy and I felt like celebrating! But what arrived was not bubbly but a still white wine. The menu had read “Franciacorta,” but the bottle said, “Curtefranca DOC.” I later learned that the Curtefranca DOC was created in 2008 for still whites and reds, to prevent just this sort of confusion. Luckily this Curtefranca Bianco from Ca’ del Bosco, one of the most famous producers in the region, was comforting and cool.

Kellerei Bolzano

Kellerei Bolzano

The next day we drove to Alto-Adige, in a blinding rainstorm coupled with the stop-and-go traffic expected on a Saturday in late July, what the Italians call the “esodo d’estivo” – the summer exodus. The swollen Adige River raced alongside the Autostrada and through sheets of rain I could see the vertical cliffs of the Dolomites. The Dolomite Mountains are compressed coral reefs, rich in calcium and acidity. Grapevines in Guyot and pergola formation cover the valley floor and stretch above in steep terraces, from 600 to 3,300 feet above sea level. Apple orchards and castles perched on hillsides fill in the few remaining spaces. As we ascended into the mountains, the rain abated, then stopped. The Dolomites form rings around parts of the region and we could see storm clouds hovering on the far side of the mountains, not able to advance. During our trip, we received very little rain, while the rest of Northern Italy had storms day after day. Some growing areas in the region receive 300 days of sunshine a year.

Our hotel was in the village of Tirolo, about an hour northwest of Bolzano, the capital. Tirolo gave the town and the entire region its name: Alto-Adige is called Südtirol in German. Alto-Adige was part of Austria until 1918, and it is still Italy in name only. The primary language is German. The food, such as the bread dumplings called knodel, is Austrian. All the tourists were from Germany. The architecture is picture-perfect “Sound of Music,” chalet-style houses with colorful flowers spilling out of balcony windowboxes. In every village, spotless cobbled streets frame beautiful clock towers that ring on the quarter-hour, all day and all night.  Not great if you are trying to sleep, but it means you don’t miss breakfast, either.

Hiking the Dolomites

Hiking the Dolomites

Dinner that night was – finally – an introduction to two of the wines of the region. A perfumed Gerwürztraminer from Cantina Tramin glittered gold in our glasses as the sun set. The town of Tramin claims the grape originated there. It was lower in acid and left a slight bitterness on my tongue. Our next wine, an inky Lagrein Riserva from Cantina Meran, showed black fruit, tobacco and some chocolate. It took me a while to learn to pronounce it as the locals do, la-GRYNE. This was my first good taste of this full-bodied wine from an indigenous grape, and I loved it, although it too was low in acidity, and slightly bitter on the finish.

The next day was spent hiking, where we had our introduction to a “rifugio” hut. These are located way up the mountains and are a destination for hikers, who can eat lunch or stay overnight. I was imagining a one-room shack staffed by an elderly couple who would share their cheese and charcuterie; so I was delighted when we arrived at a modern restaurant overlooking a mountain lake and surrounded by waterfalls and patches of snow. We ordered lunch and a bottle of Vernatsch, the indigenous varietal that accounts for 20% of Alto-Adige’s wine output. This wine (called Schiava in Italian and Trollinger in Germany) is Maraschino cherry-colored with strong candied fruit aromas. When sniffing it I was sure it was semi-sweet but it’s a dry wine, served chilled. It seems not to be taken very seriously except by its producers, but it proved a perfect pairing with my knodel soup. It felt good to be eating and drinking, not hiking. Two of the many dogs in the restaurant started barking at each other. We made friends with others at our farmer’s table. All was good at the top of the mountain.

Alto Adige has 8 DOCs and no DOCGs, and 75% of its output carries the “Südtirol” DOC designation, stamped on the label and on the top of the capsule, a great regional branding technique. Varietal name(s) are usually added to the label.

Piazza Walther in Bolzano

Piazza Walther in Bolzano

The day we descended from our fairy-tale village to visit Bolzano, we were almost sorry: this pretty, cheery town was crowded with vacationers and the line to see Otzi, the preserved Neolithic man recovered in 1991 from a retreating glacier, wound around the block.  So we walked, visited the local Medieval castle, and visited wineries since grapevines are strung in and around Bolzano. Vineyards planted in the local soils of quartz porphyry produce high-quality Lagrein, which is becoming the ‘it’ wine of the region, supplanting other grapes and even apple orchards. But at Kellerei Bozen and other cooperatives, and at the many wineries on the “Strada del Vino dell’Alto Adige,” a range of wines is on offer, not just LaGrein, Vernatsch and Gewürtztraminer but accomplished Sauvignon Blanc, Pinot Blanc, Chardonnay, and commonly a blend of all three; Pinot Noir, Merlot, Cabernet Sauvignon; and traditional red blends and blends that incorporate Lagrein.  But I hardly saw Pinot Grigio: I don’t think much of it is consumed locally.

But it was time for a palate cleanser. We were ready to head south to Trentino and its capital, Trento. To follow us along on our trek, tune back in tomorrow and we’ll take you on a tour of Trentino!

 

Pauls headshotOur guest blogger, Paul Poux, CSW, finds joy in combining food, wine and travel. Paul provides wine education ‘experiences’  to Millennials for wine brands and regions; and does marketing and sponsor management for food and wine festivals around the country.

Paul’s favorite wines are Amarone and Muscadet. Tell him yours at paul@pouxcompany.com

Click here to return to the SWE Homepage.

CSS SWEbinar this Friday!

Gary 1As part of our ongoing series of CSS and CSS-prep SWEbinars, we are offering a session this Friday (August 29, at 12 Noon central time) for the spirited crowd, based on Chapter One of the CSS – All About The Production of Spirits! This session will be presented by Gary Spadafore, CSS, CWE. Gary is the Education Liaison on the SWE Board of Directors and has a “day job” as the Director of Education at Alliance Beverage Distributing Company in Phoenix, Arizona.

If you are currently pursuing the CSS Certification, or considering the CSS as your next stage of professional development, this session is for you!

Gary 2Login 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, August 29, 12 Noon central time – CSS Prep SWEbinar:  Spirit Production (Chapter 1), presented by Gary Spadafore, CSS, CWE

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

Click here to return to the SWE Homepage.

Conference Highlights 2014: Chihuly Garden and Glass

On Wednesday evening, August 13th, to get the 38th Annual Conference of the Society of Wine Educators off to a roaring start, conference attendees took a short bus ride across Seattle to Chihuly Garden and Glass.

Chihuly 1

Located just under Seattle’s famous Space Needle, Chihuly Garden and Glass is an indoor/outdoor museum featuring the innovative glass sculptures of Dale Chihuly.

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Chihuly 2

Attendees were treated to a spread of local seafood and other delicacies, and well as a wide selection of Washington State Wines.

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chihuly 3For more information on Chihuly Garden and Glass, see their website.

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This Friday: The Insider’s Guide to the CSW!

Insiders guide for blogAs part of our ongoing series of CSW-prep SWEbinars, we are offering a very special session this Friday (August 22, at 12 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, August 22, 12 Noon central time Insider’s Guide to the CSW Exam: hosted by Jane A. Nickles, CSS, CWE

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

Click here for the 2014 SWEbinar Calendar

 

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Conference Recap 2014: Columbia Winemaker Dinner

On Tuesday evening, to start off SWE’s 38th Annual Conference in a delightful way, several busloads of lucky diners made their way north to Richland, Washington for a winemaker dinner at Columbia Winery.

Columbia winery 1

After being greeted in the courtyard by an array of Washington Riesling, guests made their way to the barrel room where a jazz band awaited.

Columbia Winery 3

In the barrel room, three of Columbia Winery’s wines were paired with local salmon prepared three ways.

Columbia Winery 4

During the dinner, winemaker Sean Hails told us the story of the wines and gave us insights into the chosen pairings. Despite the threat of rain (after all, this is western Washington), a wonderful time was had by all!

Columbia Winery 5

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