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A Great Day for Demerara Rum!

  By admin | August 4, 2021 - 10:14 am | ,
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Congratulations are in order…as of July 28, 2021, Demerara Rum has been awarded a Protected Geographical Indication (GI) in the European Union!

Demerara—a region located within the independent country of Guyana, on the northern coast of South America—has produced sugar cane and rum for over three hundred years. The production area is located on the low coastal plain of Guyana, bound by the Boeraserie River on the west and the Abary Creek on the east.

The production specification emphasizes the importance of the tropical climate of the area, the traditional production techniques, and the mineral-rich local ground water. These factors combine to create the characteristic high-congener Demerara Rum flavor consisting of “hints of sugar-cane sweetness,” fruity and floral notes (via the fermentation and distillation processes), and age-derived aromatics (to include nutty, spicy, woody, herbal, or earthy aromas).

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According to the standards, Demerara Rum GI must be produced as follows:

  • Sugar cane used in the production of Demerara Rum must be grown within the defined region.
  • Fermentation and distillation must be accomplished within the defined region.
  • Products labeled as Cask Aged Demerara Rum, Special Reserve Demerara Rum and Grand Special Reserve Demerara Rum must be aged and bottled within the defined production zone.
  • It may be produced using either raw sugar cane juice or molasses. Note: the specification allows for the use of any type of “sugar cane substrate,” but in reality most Demerara rums are produced using molasses.
  • Column still or pot still distillation may be used. The product specification details the distillation process as follows: “The distillation of light- and medium-bodied Demerara Rums take place in Continuous Stills of 2/3/4/5 Columns, and heavy-bodied Demerara Rums take place in single/double pot stills.”
  • The stills must be comprised of Guyana Greenheart hardwood, copper, and/or stainless steel.
  • For products aged in Guyana, aging takes place in well-ventilated warehouses “situated at sea level on the coast of the Demerara region bordering the Atlantic Ocean.”
    • Such aging must take place in oak barrels (the product specification notes” American white oak casks, typically, or other casks as required”) under “tropical climatic conditions (typically 24-32 °C and 70 % humidity).”
  • Single-marque (single batch) rums and blends are allowed.
  • Sugar is allowed as a post-distillation additive in order to “round off the final taste of the product up to a maximum of 20 grams per liter.”

In addition, the following styles of Demerara Rum are specifically defined per the product specification:

  • Demerara Rum: all styles of Demerara Rum may be single marque or a blend; however, 100% of the product in the bottle must be sourced from within the defined production zone. (In other words, they may not be blended with any non-Demerara Rum and still use the moniker “Demerara Rum.”)
  • Old Demerara Rum: aged for a minimum of 2 years
  • Cask Aged Demerara Rum: aged for a minimum of 3 years
  • Special Reserve Demerara Rum: aged for a minimum of 12 years
  • Grand Special Reserve Demerara Rum: aged for a minimum of 25 years

More details may be found in the product specification, linked below.

Congratulations, Demerara Rum!

References/for more information:

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

Don’t Mess with Indiana Rye

  By admin | August 1, 2021 - 11:38 am | ,
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The state of Indiana—located just north of Kentucky in the great American Midwest—is known for many things, including the great city of Indianapolis, the Hoosiers, the Pacers, the Indy 500, and sandwiches made of fried pork tenderloin.

To whiskey aficionados, however, the state may be all about rye. Some of this is due to the state’s 5 million acres of grain fields; and some of this is because Indiana is one of the largest producers of rye whiskey in the country.

Indiana is home to more than 30 distilleries, producing a wide range of spirits from vodka to gin and many styles of whiskey. The state is also home to the Lawrenceburg campus of MGP Distilling: the largest producer of rye whiskey in the United States. In addition to producing its own brands—Redemption Rye and Rossville Union Straight Rye Whiskey—MGP supplies the base spirit for many types, styles, and brands of rye whiskey across the continent. (For the record, MGP Distilling—one of the oldest and largest distilleries in the United States, produces a wide range of other products including a range of whiskies, neutral spirits, industrial alcohol, gin, and everything in-between.)

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July 1 (2021) is an important day in the story of Indiana Rye Whisky. As of this day, a new bill—House Bill 1409, championed by Indiana State Representative Chris May and enacted by the General Assembly of the State of Indiana—has come into force and declared Indiana Rye to be a legally-defined, regional designation for American whiskey.

It will be interesting to see how some of Indiana’s more notable artisan whiskey distilleries—including the Hard Truth Distilling Company, the Indiana Whiskey Company, Bear Wallow Distillery, and the Old 55 Distillery—approach Indiana Rye now that the designation is official.

According to the law, Indiana Rye must be produced according to the following standards:

  • Produced in the State of Indiana
  • Produced from grain containing a minimum of 51% rye
  • Distilled to no more than 160° (80% abv)
  • Placed in charred, new, White Oak barrels at no more than 125°
  • Aged in a rack house in Indiana for a minimum of two years
  • Bottled at a minimum of 40% abv

According to the legal documentation, the following terms may be used on a label of Official Indiana Rye: Indiana Rye, Indiana Rye Whiskey (or Whisky), Indiana Sweet Mash Rye Whiskey (or Whisky), Indiana Sour Mash Rye Whiskey (or Whisky). Note that either spelling—with or without the e—is considered acceptable.

Indiana Rye now joins the ranks of state-specific American Whiskeys alongside Kentucky Bourbon, Tennessee Whiskey, and the lesser-known (but official nevertheless) Missouri Bourbon. Any guesses as to what state may be next?

References/for more information:

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

 

Way to Go, Granada (Now a DO)!

  By admin | July 6, 2021 - 10:26 am | ,
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Graphic via: http://www.dopvinosdegranada.es

Graphic via: http://www.dopvinosdegranada.es

An updated list of wine appellations—DOPs and IGPs—published by Spain’s Ministry of Agriculture (Ministerio de Agricultura, Pesca y Alimentación) reveals that the Spanish wine region of Granada has been promoted to a Denominación de Origen (DO).

For the number-crunchers among us, this means that (as of June 2021) Spain now has 68 DOs, 2 DOCa’s, 7 VCIGs and 20 Vinos de Pago…for a total of 97 DOPs. See the attached List of DOP and VT Wines from Spain June 2021 for the names and numbers via straight from the source documentation.

Granada was was previously listed as a Vino de Calidad con Indicación Geográfica (VCIG)—which placed it in the top-tier of Spanish Wine Regions, but (theoretically) a step “lower” than the DOs.

According to the Pliego de Condiciones for the Granada DO, the appellation is approved for the production of a range of wine types and styles, including red, white, rosado (rosé), sparkling, and late harvest (de uvas sobremaduradas/over-ripe grapes). Here is a list of allowed grape varieties for the three main styles of wine:

Andalusia autonomous communityRed (Tinto) and Rosé (Rosado): Tempranillo, Garnacha Tinta, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Monastrell, Romé, and Petit Verdot.

White (Blanco): Vijiriego (Vijariego), Sauvignon Blanc, Chardonnay, Moscatel de Alejandría (Muscat of Alexandria), Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), Pedro Ximenez, Palomino, Baladí Verdejo (Cayetana Blanca), and Torrontés.

Sparkling (Espumante): Vijiriego (Vijariego), Sauvignon Blanc, Chardonnay, Moscatel de Alejandría (Muscat of Alexandria), Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), and Torrontés.

Map via: http://www.dopvinosdegranada.es

Map via: http://www.dopvinosdegranada.es

The Granada DO covers the entirety of the Province of Granada. Granada is located on the Mediterranean Coast and stretches across the Sierra Nevada Mountain Range to the border with Murcia and Castilla-La Mancha. The area is transversed by several rivers, the main one being the Genil (a tributary of the Guadalquivir). The central/northern portion of the province covers the Altiplano de Granada (Granada High Plains).

A single sub-region—Contraviesa-Alpujarra, located along the Mediterranean Coastline—has been approved. Sparkling wines produced using a minimum of 70% Vijiriego (Vijariego) supplemented by Chardonnay and Pinot Noir are a specialty of the  Granada-Contraviesa-Alpujarra DO.

References/for more information:

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

 

Welcome to the World, Ulupalakua AVA!

  By admin | July 5, 2021 - 11:11 am | ,
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WaianapanapaHere’s a first: Hawaii gets its very own American Viticultural Area (AVA)!

Despite being located in the tropics (the AVA itself sits at about 20°N latitude) and not being particularly well-known for grape-based viticulture or wine production, here it is: an AVA located in a small corner of the island of Maui—where grapes are grown and sent to a winery just a few miles away to be made into wine.

The Ulupalakua AVA is the first AVA to be approved in the state of Hawaii. When the new AVA comes into force on August 2, 2021, there will be a total of 257 AVAs in the United States.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

According to the original petition for the AVA—submitted by Mark Beaman, the former winemaker at Maui Wines—the distinguishing features of area include its topography, soils, and climate, as discussed below:

Topography: The area within the Ulupalakua AVA contains a series of four distinct, southwest-facing areas of gently sloping benchlands. In contrast, the area surrounding the new AVA consists of steeper slopes, ravines, and exposed volcanic rock. The elevation of the vineyards in the AVA ranges from 1,560 feet/475 m (in the western portions) to 1,850 feet/564 m (in the east). 

Soils: The Ulupalakua AVA is located on the western slopes of Mount Haleakala—a massive shield volcano that covers more than 75% of the island of Maui. The soils of the area are predominantly composed of volcanic ash and the weathered remains of igneous volcanic rock. About 20% of the soil contains silt, loam, and clay. It is believed that they combination of soils creates an area that is fertile enough to support healthy vines, but not so fertile as to promote excessive foliage.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Climate: The climate within the Ulupalakua AVA reflects its tropical location and rarely drops below 50°F/10°C or goes above 85°F/29°C. The region receives quite a bit of rain—an average of 30.7 inches of rainfall a year. However, it is noted that less than two inches per month tend to fall in July and August. While humidity can certainly be seen as an issue, this period of low summer rainfall reduces the risk of mildew and rot in the days leading up to the harvest, and the mild summertime temperatures protect again sunburn and heat stress.

It is believed that viticulture began in the area in the early 1800s when an immigrant from Portugal—Don Francisco de Paula Marin—imported vines into the region and made small amounts of wine. These days, the total area within the Ulupalakua AVA comprises 70 acres; of these, 16 acres are currently under vine. Leading grape varieties include Gewurztraminer, Chenin Blanc, Viognier, Grenache, Malbec, and Syrah. There is currently one commercial vineyard— Ulupalakua Vineyards owned by Maui Wine LLC—in the region. There are no bonded wineries within the AVA, but grapes are often sent to Maui Winery (located about just a few miles away) for processing.

The name “Ulupalakua” is derived from the native language of Hawaii and may be loosely translated as “breadfruit ripened on the back.” The folklore of the area tells of how the island’s king would request that his favorite fruit—breadfruit—be brought to his home on the west coast of Maui. Harvesters would pick the unripe fruit on the island’s eastern side and carry it to the king’s house on the other side of the island. The fruit would ripen on the journey and would be totally ripe by the time they reached (the area now known as) Ulupalakua.

References/for more information:

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

Welcome to the World, Goose Gap AVA!

  By admin | July 1, 2021 - 12:50 pm | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer

On July 1, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States announced a newly-approved American Viticultural Area (AVA) for Washington State: Goose Gap AVA. When this new AVA comes into force—on August 2, 2021—the total number of AVAs in the United States will be 256; of these, 19 will be located in Washington State.

Goose Gap is the third new AVA to be approved in Washington State this year; two others—The Burn of Columbia Valley and White Bluffs—were announced just last month (June 17, 2021).

The Goose Gap AVA—a sub-region of both the Yakima Valley AVA and the larger Columbia Valley AVA—is located in Washington State’s Benton County. The triangle-shaped area is tucked between (and to the south of) the Red Mountain AVA and the tiny Candy Mountain AVA.

According to the petition—submitted by Alan Busacca, PhD, on behalf of the Goose Gap Winegrowers Association—the distinguishing features of the Goose Gap AVA include its topography and soils, as discussed below:

Topography: The Goose Gap AVA surrounds (and is mainly to the north of) a basalt ridge known as Goose Hill (sometimes referred to as Goose Mountain). The topography of the area is such that most of the south- and southwest-facing slopes in the area are too steep for successful viticulture; therefore, many of the new AVA’s vineyards are planted on north- and northeast-facing slopes. As a result, the vines in the Goose Gap AVA receive less solar radiation than those planted on the south- and southwest-facing slopes of the nearby appellations, leading to longer growing periods and later harvest dates for the vines of the Goose Gap.

The elevation within the Goose Gap AVA ranges from 577 feet (176 m) above sea level (at the southern boundary) to 1,339 feet (408 m) atop of Goose Hill.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Soils: Many of the soils in the area—covering about 65% of the appellation—consist of wind-blown loess over layered silt and fine-textured sand. In many spots, this topsoil extends for six feet with no hardpan or other root impediments. Other areas of the appellation are also covered by loess, but with varying depths of loess as well as vary amounts of fractured basalt and flood sediment atop the underlying basalt bedrock. The soils of the Goose Gap AVA contain a higher overall percentage of loess, silt, and sand than the soils of the surrounding areas.

The area within the Goose Gap AVA covers a total of 8,129 acres; of these, 1,800 acres (728 ha) are planted to vines. The region is currently home to two commercial vineyards—including the 1,700-acre (688 ha) Goose Ridge Estate Vineyard—and one bonded winery (Goose Ridge Winery). Commercial vineyards specializing in Cabernet Sauvignon and Merlot have been planted in the area since 1998. Other forms of agriculture—including apple orchards, cherry orchards, alfalfa fields, and sheep grazing are traditional to the area.

About that name: The new AVA is located along the migratory path of several flocks of wild geese. The local use of the term “Goose Gap” as well as “Goose Hill” can be traced back to the early 1900s. The area bears the tales of many legendary goose hunts from the 1800s; First Peoples are known to have hunted geese in the area as well.

References/for more information:

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

Welcome to the World, Palos Verdes Peninsula AVA!

  By admin | June 19, 2021 - 8:43 pm | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

On June 17, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States approved the Palos Verdes Peninsula AVA. When this new AVA comes into force—on July 19, 2021—the total number of AVAs in the United States will be 255, of which 142 will be in California.

The Palos Verdes Peninsula area—located in the southwestern corner of Los Angeles County—hugs the Pacific Ocean coastline about 25 miles west of downtown Los Angeles. The region includes the cities of Palos Verdes Estates, Rolling Hills Estates, Rancho Palos Verdes, and Rolling Hills, California. The area is highly regarded for its sweeping views of the ocean and the Los Angeles city skyline, gated communities, and high-dollar homes. However, the area has a long history of agriculture—including some viticulture—and wine continues to be produced in the area.

According to the original petition—spearheaded by James York of Catalina View Wines and submitted on behalf of a group of Palos Verdes Peninsula winegrowers—the area’s distinguishing characteristics include its topography, soils, and climate. These are discussed below:

Topography: The area within the Palos Verdes Peninsula AVA consists of low rolling hills (technically part of the Coast Range) situated between the Los Angeles Basin and the Pacific Ocean. Elevations range from sea level (on the region’s western and southern edges) to 1,460 feet/445 m above sea level at San Pedro Hill. Many of the region’s vineyards are planted on moderate south- or southeast-facing slopes. 

Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

Soils: The soils of the region include Altamont Clay Adobe, Altamont Clay Loam, and Diablo Clay Adobe. These soils are composed primarily of fine-grained sandstone, weathered shale, silt, and calcareous clay.  These soils retain allow for moisture retention in dry weather while allowing for drainage during rainy times.

Climate: Like many areas of Southern California, the Palos Verdes Peninsula AVA has an overall Mediterranean Climate coupled with the coastal influence of the nearby Pacific Ocean. The area typically experiences warm, dry summers (temperatures rarely exceed 84°F/29°C) and mild winters with limited rainfall.

The Palos Verdes Peninsula AVA includes a total of 15,900 acres; of these, just over 7 acres are currently planted to vines. Two producing wineries—Catalina View Wines and La Caze Family Vineyard—are located within the region. The leading grape varieties include Pinot Noir, Chardonnay, Cabernet Sauvignon, and Merlot

Welcome to the world, Palos Verdes Peninsula AVA!

References/for more information:

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

Welcome to the World: The Burn of Columbia Valley AVA!

  By admin | June 18, 2021 - 9:15 am | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

On June 17, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States approved two new American Viticultural Areas (AVAs): the White Bluffs AVA and the Burn of Columbia Valley AVA. When these new AVAs come into force—on July 19, 2021—the total number of AVAs in Washington State will be 18.

This article will focus on the Burn of Columbia Valley AVA. Click here for an article focusing on the While Bluffs AVA.

The Burn of Columbia Valley AVA (a sub-region of the Columbia Valley AVA) is located in the southwest corner of the Columbia Valley AVA, along a stretch of benchland on the north bank of the Columbia River. It is situated between the Horse Heaven Hills AVA (to its east) and the Columbia Gorge AVA (to its west). Its location along the Columbia River places it adjacent to the border between Washington State and Oregon—although it lies 100% in Washington State.

The petition to establish The Burn of Columbia Valley AVA (originally slated as “The Burn”) was submitted by Kevin Corliss of Ste. Michelle Wine Estates, Joan Davenport (Professor of Soil Sciences at Washington State University), and John Derrick of Mercer Ranches. According to the petition, the area’s distinguishing features include its topography, climate, and soils—as discussed below.

Topography: The area within the new AVA is situated on a moderately-elevated, gently sloping benchland above the Columbia River. The (generally) southeast-facing slope averages just over 7% grade.

Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

Climate: The area is considered (overall) one of the warmer regions of the Columbia Valley. However, due to the persistent winds from the Columbia Gorge, the heat (as measured by “degree days”) accumulates much more slowly than in the surrounding areas. As a result, the growing season is extended—the grapes in this area are often among the last to be harvested in the state. This lengthy growing season allows for deep flavor development and excellent acid retention in the grapes.

Soils: The soils within the new AVA—dominated by Walla Walla silt loam—are, in many aspects, similar to those of the surrounding areas. However, the soils within The Burn contain a higher proportion of organic matter and lower levels of sand/sandy loam—and, as a result, the soils of The Burn have higher water- and nutrient-retention capacity. This means that the region has a lower need for supplemental irrigation, a lower need for the use of supplemental vine nutrients, and a reduced risk of winter vine injury as compared to the surrounding areas.

The triangle-shaped Burn of Columbia Valley AVA covers a total of 16,870 acres. Of these, approximately 1,500 acres/607 ha have been planted to vines. The region contains two commercial vineyards and no bonded wineries (as of 2021). This is a young growing area; while vines have been planted in the area since 2002, the majority of the vines have been planted since 2015. Cabernet Sauvignon is the leading variety, followed by Syrah, Malbec, Chardonnay, and Sangiovese.

About that name: there is no easy consensus on where the name—The Burn—originated, although there is plenty of evidence that it has been used in reference to the area for generations. The Burn might refer to a local legend that tells of early settlers who set fire to the benchland every fall in order to rejuvenate the native grasses and provide for their horses in the springtime. It could also be based on the Gaelic- German- and English-inspired use of the term burn (as in Bannockburn)—or born (as in Padderborn) or bourne (as in Melbourne)—to refer to a stream or a river.

Welcome to the world: The Burn of Columbia Valley AVA!

P.S. The TTB has also announced a new AVA in California—Palos Verdes Peninsula—to be effective on July 19, 2021. Click here for more details. 

References/for more information:

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

Washington State Welcomes Two New AVAs! (focus on: the White Bluffs AVA)

  By admin | June 17, 2021 - 11:39 am | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

On June 17, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States approved two new American Viticultural Areas (AVAs): the White Bluffs AVA and the Burn of Columbia Valley AVA. When these new AVAs come into force—on July 19, 2021—the total number of AVAs in Washington State will be 18.

This article will focus on the White Bluffs AVA; click here for an article focusing on the Burn of Columbia Valley AVA.

The White Bluffs AVA—named for a steep escarpment located along the eastern shore of the Columbia River—is located with Franklin County, about 10 miles/16 km north of the town of Kennewick. The White Bluffs AVA is a sub-region of the much larger Columbia Valley AVA.

The defining characteristics of the White Bluffs AVA include the area’s topography, soils, and climate. These features—as noted by Dr. Kevin Pogue, Professor of Geology at Whitman College and the author of the original petition—are discussed below.

Topography: The White Bluffs AVA sits atop an elevated plateau, as much as 200 feet/61 meters above the surrounding area (known as the Pasco Basin). As a result, the overall elevation of the region varies between 800 feet/244 meters and 1,000 feet/305 meters above sea level. The plateau is divided by the Ringold Coulee and the Koontz Coulee into two relatively flat areas known as the Columbia Flat and the Owens Flat. In addition, the southern edge of the appellation includes a portion of the south-facing slopes of the namesake White Bluffs. 

Map via the TTB Explorer Map

Map via the TTB AVA Explorer Map

Soils: The topsoil of the area—windblown silt (loess) and alluvial deposits from the Missoula floods—is quite similar to the soils in the surrounding areas. However, what lies beneath—a layer of ancient lakebed sediment with a whitish appearance topped by a layer of caliche (calcium carbonate)—is unique. This layer—known as the Ringold Formation—also contains enough clay so that the soil retains different proportions of water and minerals (as compared to those of the surrounding areas). In addition, the Ringold Formation is deep enough so that the roots of the vines planted in the White Bluffs AVA—unlike the vines in much of the rest of the Columbia Valley AVA—do not ever reach the basalt bedrock. 

Climate: Due to the added elevation, the area within the White Bluffs AVA is protected from the cold air on the surrounding valley floor. This makes for a slightly warmer temperature and longer growing season, as compared with the surrounding area. Vines have been planted in the area since 1972 and have never experienced a freeze during the growing season.

The White Bluffs AVA covers a total of 93,738 total acres (146 square miles), with 1,127 acres/456 ha planted to vines. Currently, there are nine commercial vineyards and one bonded winery—Claar Cellars—located within the boundaries of the appellation. The leading grape varieties include Cabernet Sauvignon, Merlot, Syrah, Riesling, and Sauvignon Blanc.

Welcome to the world, White Bluffs AVA!

P.S. The TTB has also announced a new AVA in California—Palos Verdes Peninsula—to be effective on July 19, 2021. Click here for more details. 

References/for more information:

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

New Rules (in the New Year) for Cava!

  By admin | June 16, 2021 - 10:33 am | ,
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A typical New Year's Eve in Madrid ©Semmickphoto/123RF.COM

A typical New Year’s Eve in Madrid ©Semmickphoto/123RF.COM

When the clock strikes midnight on December 31 and we roll over into the new year of 2022, the wines of Cava will begin a new era—as a set of updates and revisions to the Cava regulations come into force.

These updates—centered on specificity in geographic indications as well as new aging tiers—have been in the works for years; and were first approved by the Consejo Regulador of the Cava DO (Denominación de Origen) back in 2019. Along with their publication in Spain’s Boletín Oficial del Estado (BOE/Official Gazette of Spain) on June 15, 2021, they are set to come into force as of January 1, 2022.

A new tier of aged wines—tied to some specific qualitative guidelines has been introduced. This tier includes the following designations:

  • Cava de Guarda, requiring at least nine months of again on the lees and that the wine be traceable from the vineyard to the bottle
  • Cava de Guarda Superior, requiring at least 18 months on the lees as well as the following standards:
    • The vines must be at least 10 years old
    • The grapes must be grown organically (granted with a five-year period allowed for transition)
    • Maximum yield: 10,000 kg/ha
    • The wine must be traceable from the vineyard to the bottle
    • It must be vintage-dated

The regulations for Cava Reserva also have been changed; Cava Reserva will now need a minimum of 18 months aging on the lees (up from the previous minimum of 15 months).

The regulations for Cava Gran Reserva (requiring a minimum 30 months of aging on the lees) and Cava de Paraje Calificado (produced using grapes grown in a recognized vineyard and aged on the less for a minimum of 36 months) have not changed.

Map via the CAVA DO: www.cava.wine/en

Map via the CAVA DO: www.cava.wine/en

In addition, these new changes bring some long-awaited specificity to the geographical definition of Cava. This is exciting because it represents the first time that Cava will be allowed to list a specific place-of-origin (aside from just the far-flung “Cava” designation) on the label. These new geographical indications include four basic zones:  Comtats de Barcelona, Valle de Ebro (Ebro Valley), Viñedos de Almendralejo, and Levante.

Here is a bit of detail about each of these zones:

  • Comtats de Barcelona: This zone covers wine produced in Catalonia, representing as much as 95% of the total production of Cava. The area contains five (very terroir-specific) sub-zones: Valls d’Anoia-Foix, Serra de Mar, Conca del Gaia, Serra de Prades and Pla de Ponent.
  • Valle de Ebro (Ebro Valley): This zone—the northernmost of the Cava DO—is tucked between several mountain ranges and lies alongside the Ebro River (overlapping a portion of the Rioja DOCa). There are two sub-zones: Alto Ebro and Valle del Cierzo.
  • Viñedos de Almendralejo: This small area follows the borders of Almendralejo, a town in the Extremadura region. This area is located quite a way inland—close to the Portuguese border—and represents the area furthest southwest in the Cava D.O.
  • Levante: This area—located in eastern Spain on a high plateau in the province of Valencia—follows the borders of the town of Requena. (Note: the name Levante is considered temporary, so we may have another update soon!)

The website of the Consejo Regulador de Cava has some excellent, sub-zone-specific maps.

The Cava DO has also announced that more changes are in the works—specifically, that all top-tier Cava (including Cava Reserva, Cava Gran Reserva and Cava de Paraje Calificado) will be 100% organic by 2025. We will keep an eye on that!

Note: As with all such updates, this change will need to wind its way through EU approval; however, as the Spanish government has granted their approval, the changes will be in force (as scheduled) on January 1, 2022. If the EU fails to approve the amendment, the regulation will be rescinded (although this is quite unlikely to happen).

References/for more information:

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

 

 

Dispatch from Amboise (and the Touraine AOC)

  By admin | June 6, 2021 - 10:17 am | ,
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Château d'Amboise

Château d’Amboise

Amboise is a tiny French town situated on the banks of Loire River (about 17 miles/27 km east of Tours) and just a short drive (11 miles/18 km) away from the awe-inspiring Château de Chenonceau.

Despite its small stature, Amboise has a lot going for it. For one, it is home to the Château du Clos Lucé, originally built by the Hugues d’Amboise (nobles of the House of Amboise) in 1471. The Château du Clos Lucé has had several famous occupants, including Leonardo da Vinci who resided in the palace for the last few years of his life. Upon his death in 1519, the great artist was laid to rest in the nearby Chapel of St Florentin. When the Chapel of St. Florentin was razed at the end of the 18th century, Leonardo’s tomb was moved to the grounds of the Château d’Amboise. (At least that is what most people believe; there are some skeptics.)

Grounds of the Château de Chanteloup

Grounds of the Château de Chanteloup

Amboise is also home to what might be the only pagoda ever built on the banks of the Loire—the pagoda of the Château de Chanteloup—and the Parc des Mini-Chateaux—a theme park where you can walk among 40 miniature renditions of the famous castles, gardens, and villas of the Loire.

Amboise is also known for its wine; much of which is bottled under the Touraine-Amboise appellation. Amboise is currently one of the five sub-zones/geographic indications that are allowed to append their name to the Touraine AOC designation—as long as the mandated, specific standards are followed. There are rumors afloat that Amboise will (someday soon) apply for a separate AOC, however, this has not yet approached the national level.

There have, nevertheless, been some recent changes to the rules and regulations concerning the wines of the Touraine-Amboise AOC. These include revisions to the allowed grape varieties, viticultural practices, and character of the finished wine. The most substantive of these changes concern the allowed grape varieties, as follows:

  • Varietal composition of red wines: Must be 100% Côt. They take Côt seriously in Amboise and consider it a specific (and historical) local variation of Malbec. Though previously allowed, Cabernet Sauvignon, Cabernet Franc, and Gamay are no longer permitted to be used in the red wines of the Touraine-Amboise AOC.
  • Varietal composition of rosé wines: May be produced using any proportion of Côt and/or Gamay. Though previously allowed, Cabernet Sauvignon and Cabernet Franc are no longer permitted to be used in the rosé wines of the Touraine-Amboise AOC.
Map of the Touraine AOC (showing the Amboise subzone) via the INAO

Map of the Touraine AOC (showing the Amboise subzone) via the INAO

Touraine-Amboise AOC white wines are required to be 100% Chenin Blanc (this standard has not changed).

Note: For the serious wine students in our audience—the other four subzones of the Touraine AOC are as follows: Mesland, Azay-le-Rideau, Oisly, and Chenonceaux.

References/for more information:

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