Monthly Archives: September 2023

Meet the Board: Wanda Mann, CSW

  By admin | September 29, 2023 - 3:56 pm |
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Wanda Mann, CSW

Wanda Mann, CSW

Wanda Mann, CSW is a newly elected member of the Board of Directors of the Society of Wine Educators (SWE). Wanda attended her first professional wine tasting in 2009, and that pivotal event led her on a quest for wine knowledge and became the catalyst for a new career!

Wanda began her journey into wine education by studying wine on her own and—over the years—she developed an impressive, broad base of wine knowledge. In 2014 she decided to take her wine education up to the next level and registered for SWE’s Certified Specialist of Wine (CSW) program. As she describes it, “after months of study, and a mountain of flashcards, I took the exam and passed. Earning my CSW was a personal triumph that gave me added confidence as I navigated my path in the wine industry.”

Wanda currently serves as the East Coast Editor of The SOMM Journal and Tasting Panel magazines in addition to creating original content for the Wine with Wanda website and social media platforms. Her writings about wine, winemakers, and wine regions have been published in Food & Wine, Decanter, NAPA Magazine, and VinePair. In addition, Wanda is a frequent present at wine events, including the Charleston Wine & Food Festival and the Food & Wine Classic in Aspen (among others).

When asked about her goals for her time as a member of the Board of Directors of SWE, Wanda says, “Wine has the power to bring people together, but that can only happen if we are genuinely engaged in making wine education accessible. The foundational knowledge provided by SWE levels the playing field, and it’s exciting to see how people use the information garnered from SWE to build their careers and communicate about wine creatively.  I plan to leverage my skills and contacts to communicate how the certification programs offered by the Society of Wine Educators bolster knowledge, confidence, and opportunities; and contribute to the industry’s credibility.”

Welcome to the Board, Wanda Mann!

Meet the Board: Gary Pickard, CSE

  By admin | September 23, 2023 - 10:50 am |
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Gary Pickard, CSE

Gary Pickard, CSE

Gary Pickard, CSE is a newly elected member of the Board of Directors of the Society of Wine Educators (SWE). Gary started his wine and spirits journey in a place where most do not—the library. Fascinated by the behind-the-scenes aspects of the industry, he earned his Certified Specialist of Spirits (CSS) certification promptly began work as a Craft Spirits Specialist for New York-based distributor, Empire Merchants. This job—working with Manhattan and Brooklyn’s elite wine and spirits retail accounts—led to a position in Brown-Forman’s newly-established Emerging Brands division as a Market Manager for the state of New Jersey.

While at Brown-Forman, Gary was also the United States point person for their global Old & Rare Whisky project. Currently, Gary is employed at Pacific Edge Wine & Spirits as their Regional Manager for the Northeast market.

Along the way, Gary has earned other certifications, including his Level 3 Award in Wine and Level 2 Award in Spirits from the Wine and Spirit Education Trust (WSET), and his Executive Bourbon Stewardship from Moonshine University. Most recently, Gary has earned his Diploma in Single Malt Whisky from Edinburgh Whisky Academy and his Certified Spirits Educator (CSE) certification from the Society of Wine Educators.

Gary has been a wine and spirits judge for competitions and publications over the past 8 years, including The Fifty Best, The Tasting Alliance’s New York World Wine & Spirits Competition, Winemaker Magazine, and others. He has been interviewed on the subject of spirits by media outlets such as Whisky Advocate, Fire & Barley, and Livestrong.com. He is also a member of International Drinks Specialists. Originally from Mastic Beach, Long Island, NY; Gary now resides in Jersey City with a sizable bottle collection and a very understanding wife.

When asked about his goals for his time as a SWE Board Member, Gary replied, “I believe that I owe so much of my career in this industry to SWE. As a newcomer and unknown applicant in the ever-competitive field of beverage alcohol, achieving my CSS set me apart from the pack and I believe it showed my employers and future colleagues that I was serious about my trajectory and that they could rely on me for being a resource of knowledge for whichever products I was representing at the time. Being a Director on the Board is my way of attempting to pay the debt that I owe to SWE for giving me a jump start in this new chapter of my life. I also hope it will allow me to help other people who are currently struggling to establish themselves in the beverage industry.”

Welcome to the Board, Gary Pickard!

 

Guest Blogger—Move Over Beer: Wine Comes to Ballparks

  By admin | September 15, 2023 - 2:52 pm |
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Today we have a post written by guest blogger Matilda Parente, MD, CSW. Matilda is a good friend of SWE and has been one of most popular conference presenters in years past. Today, she tells us a story of wine and baseball…what’s not to love?

Photo credit: Matilda Parente

Photo credit: Matilda Parente

The end of the 2023 baseball season promises tight pennant races, riveting playoff series and—fans hope—a thrilling World Series. Wine lovers lucky enough to score game tickets have another reason to cheer, as wine worth a sip is popping up at ballparks across the country.

Wine has been moving in on beer—the traditional preferred ballpark beverage—since at least 1997. Wine service began that year for the San Francisco Giants’ home opener at Candlestick Park. Wine offerings went deep in 2013 when Zipz, a company that introduced a novel single-serve wine glass, partnered with Fetzer to bring a line of premium wine offerings to Major League Baseball crowds, hitting safely in San Francisco, Tampa Bay and Seattle.

In 2020, Woodbridge by Robert Mondavi struck a partnership with MLB to become its official wine, expanding upon its baseball-approved status as the official wine of the Los Angeles Dodgers.

The San Francisco Giants rallied around wine once again in 2022, when it became the first team in all professional sports to bring on a Master Sommelier—the Bay Area’s Evan Goldstein—with the aim to elevate an already robust ballpark wine program. Some of Goldstein’s pairing ideas have included a chilled Beaujolais Villages with a Louisiana Dog, an Argentine Malbec with nachos, and a lower-alcohol Merlot or Cabernet (Sauvignon or Franc) with tri-tip.

Photo credit: Matila Parente

Photo credit: Matilda Parente

At most ballparks now, food and beverage offerings have undergone a much-needed makeover. Fans no longer need to sacrifice game-day palates to rubbery hot dogs on bland bread washed down with a forgettable beer. Along with dozens of craft beer offerings, Petco Park in San Diego, named the 2023 best ballpark in the country by USA Today for the second year in a row, gives vinous-minded fans a line-up of 25 exceptional wines at its Belle Glos Wine Cellar and Belle Glos Wine Cave outposts. Wine pours can be found across the park’s exceptional food outlets, which include an outpost of Taiwan’s Din Tai Fung and San Diego’s own Puesto and Grand Ole BBQ y Asado, the latter two serving mouth-watering birria tacos and Argentine choripan, housemade chorizo and chimichurri on a warm bolillo roll.

The wine service at Petco Park is a far cry from that found at typical sporting venues; fans can choose from premium wines like the home-run offerings usually found at higher end restaurants. Bottles on the Reserve List can range from Cristal, red and white wines by Far Niente to Napa’s Hundred Acre. Best part about the $1,000 price tag? It’s a cashless venue. Fans can also order wine delivered to their seats, whether by 7-ounce pour or by the bottle, served in a souvenir Padres logo plastic carafe with stemless cups. Score early, as wine service at Petco ends with the first pitch of the 8th inning.

The stadium food and beverage revamp is coming in hot across the country. At Yankee Stadium, NYY Steak has become a destination steakhouse, complete with a smart, extensive wine list. Out west, the Seattle Mariners have partnered with Chateau Ste. Michelle for its many wine outlets at T-Mobile Park, which include wine on tap. Down south, the wine bar at the Houston Astros’ Minute Maid Park even serves frosés. But if your taste runs Veuve Clicquot instead, head to the park’s 19th Hole, said to have the largest wine selection in MLB. You know, Texas.

So, get out to the yard before the season ends and indulge in savory and out-of-the-box ballpark eats, served up with a glass or carafe of well-chosen wines worth a sip. Some say they make the crack of the bat sound even sweeter.

Matilda Parente, MD, CSW is a wine educator based in San Diego.

 

Austria: Here Come the Crus!

  By admin | September 7, 2023 - 2:30 pm | ,
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Photo by Chris Krebs via the Austrian Wine Marketing Board

Photo by Chris Krebs via the Austrian Wine Marketing Board

As announced via the website of the Austrian Wine Marketing Board, the vineyards of Austria will be eligible for classification as of 2025. As such, the finest vineyards of the land may soon bear the title of Grosse Lage (Grand Cru) or Erste Lage (Premier Cru).

The legal basis for this official, nationwide classification system is the recently passed Wine Law Collective Decree of 2023. Established vineyards—designated as Rieden by some regional organizations—may first be designated as Erste Lage (Premier Cru). Vineyards so designated will be eligible for Grosse Lage (Grand Cru) status after five years.

  • Additional qualifications for the new designations include the following:
    • Vineyards must be located within a Districtus Austriae Controllatus (DAC) region that has previously defined the three available quality levels of wine (Gebietswein/Regional Wine, Ortswein/Village Wine, and Riedenwein/Single-vineyard Wine)
    • Grapes must be hand-harvested
    • Maximum yields will be set, and are expected to be substantially lower than the general standard for the region
    • Designations must be approved by the National Wine Committee. Approval will require the submission of a detailed application describing the geography, soil, climate, historical significance, value, and potential quality of each vineyard and wine.

The ratings are expected to appear on wine labels beginning in 2025 (at the earliest).

References/for more information:

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

Bordeaux: Here Come the Hybrids!

  By admin | September 1, 2023 - 11:13 am | ,
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10549052 - ripe grapes on grape-vine in autumn in vineyardAugust 25, 2023: The hybrids have officially arrived! As per an announcement via France’s Institut National de l’Origine et de la Qualité (INAO), a few select disease-resistant hybrid grape varieties will be allowed for use (as accessory varieties) in the wines of the Bordeaux and Bordeaux Supérieur AOCs.

The four newly-approved disease-resistant hybrid grapes—which will be making their way into the ground in the next few months—are as follows:

Floréal: Floréal: is an interspecific white hybrid produced via Villaris and a descendant of Muscadinia rotundifolia. The grape tends to be highly aromatic with high acidity and tropical fruit/tree fruit aromas and flavors. Floréal is approved for use in the white and rosé wines of the Bordeaux and Bordeaux Supérieur AOCs (with the exception of the white wines of the Bordeax-Haut-Benauge sub-region).

Sauvignac: Sauvignac (Blanc) is an interspecific white hybrid resulting from a descendant of Sauvignon x Riesling X an unknown hybrid (it’s complicated). The grape is known for aromas of tropical fruit and citrus, but it may lack acidity. Sauvignac is approved for use in the white and rosé wines of the Bordeaux and Bordeaux Supérieur AOCs (with the exception of the white wines of the Bordeax-Haut-Benauge sub-region).

15283784 - two bunches of gewurtztraminer white wine grapes on the vineSauvignier Gris: Sauvignier Gris is an interspecific, grey (gris)-skinned hybrid created via Seyval Blanc and Zähringer (although there has previously been much confusion and debate regarding its parentage). The grape is known to have thick skins, a good deal of extract, and a somewhat neutral aroma. Sauvignier Gris is approved for use in the white and rosé wines of the Bordeaux and Bordeaux Supérieur AOCs (with the exception of the white wines of the Bordeax-Haut-Benauge sub-region).

Vidoc: Vidoc is an interspecific red hybrid produced via a descendant of Muscadinia rotundifolia and  Regent. The grapes are known to produce full-bodied red wines with deep color and spicy aromas. Vidoc is approved for use in the red and rosé wines of the Bordeaux and Bordeaux Supérieur AOCs.

The application of such “accessory varieties” (a group that includes all of these newly-approved hybrids) is going to remain minimal for the foreseeable future, as their combined use is currently limited to a maximum of 5% to 10% of the blend in any given wine. In addition, the INAO limits the total plantings of hybrid grape varieties to a maximum of 5% of any given estate’s holding.

Note: Rumor has it that the Médoc and Haut-Médoc AOCs have applied for permitted use of the same hybrid grapes as well as Voltis. We’ll be watching to see when and if this update is approved.

References/for more information:

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