Author Archives: admin

New Rules Adopted for US Wine, Beer, and Spirits

  By admin | April 1, 2020 - 2:09 pm | ,
Leave a comment
.

.

At long last, the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States  has finalized a new set of rules, known as the “Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages.” This rule was published today (April 1, 2020) and goes into effect on May 3. The original proposal was first announced in November of 2018 and has gone through several rounds of (often cantankerous) public comment and debate.

One of the most debated (and certainly most controversial) parts of the proposed new regulations sought to limit the definition of oak barrels (as used in the aging of distilled spirits) to only include cylindrical drums of approximately 50 gallons. During the public comment periods, the TTB received nearly 700 comments on this issue, almost all of which expressed opposition. The proposal was seen to limit the creativity of distillers that prefer to use smaller—or differently-shaped—barrels and to incur a financial barrier to entry as well. The good news is that this part of the proposal was NOT adopted into the final rule.

The majority of the new rules apply to the production, process of label approvals, importation, and distribution of alcoholic beverages. However, there are many parts of the new rules that are of interest to wine and spirits professionals as well as enthusiasts. Some of these changes are discussed below.

Vodka: The definition of vodka has been updated to read as follows: “Vodka” is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid. Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond. (The requirement for US vodka to be “without distinctive character, aroma, taste, or color” will be rescinded.)

Agave Spirits: Agave Spirits (as a class of products) have been defined (for the first time in the US). The new definition reads as follows: “Agave spirits” are distilled from a fermented mash, of which at least 51 percent is derived from plant species in the genus Agave and up to 49 percent is derived from other sugars. Agave spirits must be distilled at less than 95 percent alcohol by volume (190° proof) and bottled at or above 40 percent alcohol by volume (80° proof). Tequila and Mezcal are specifically defined as products of Mexico, made in compliance with the laws and regulations of Mexico.

Triple-distilled(?): Tighter restrictions on claims of the “number of times distilled” were implemented. According to the new rules, a distillation means a single run through a pot still or a single run through a column of a column still. Previously, some distillers claimed one “distillation run” for each plate found in a column still (as in “distilled one hundred times!”).

The document outlining these new rules is several hundred pages in length, but if you have the time and the fortitude, check it out for yourself here.

References/for more information:

We’ll be keeping an eye on the news concerning these new laws as they develop!!

Towards a Definition of (French) Natural Wine

  By admin | March 25, 2020 - 9:35 pm |
Leave a comment
Logo via Syndicat Vin Nature

Logo via Syndicat Vin Nature

The debate over natural wine has raged on for years now.  To some wine aficionados, it is the only wine that matters, to others it is all but undrinkable. This debate—whether to love, hate, or disregard “natural” wine—will surely continue for generations.

However, it seems that the industry is inching closer to the goal of codifying a definition of “natural wine.” A few regions have even agreed to disagree on a definition, including—according to multiple recent news sources—the mother ship of wine producers, France.

This information was first brought to our attention via the publication of the headline La Dénomination “Vin Méthode nature” Officiellement Reconnue (“The name wine–nature method is officially recognized”)—published on March 6, 2020 via food-and-wine journal Atabula.

Before we bang the gong too loudly, there are a few things to note about this latest development. For starters, it does appear to be quite relevant in that France has agreed upon the parameters of natural wine. However, it should be noted that due to previous laws prohibiting the use of the term “natural” on wine labels, the approved term is Vin Méthode Nature (“nature method wines”)—NOT naturel nor naturelle.

In addition, approval of the label term has not yet been announced by the INAO, nor published on the website of the Ministère de l’agriculture et de l’alimentation (French Ministry of Agriculture and Food). Nevertheless, it has been approved by the Directorate General for Competition, Consumption and the Suppression of Fraud (la Direction générale de la Concurrence, de la Consommation et de la Répression des frauds/DGCCRF) that previously opposed the use of the term “natural.” As such, the term “Vin Méthode Nature” has been approved as a validated private label and may soon appear on bottles of French wine. Compliance wit the charter will enforced by the DGCCRF.

The effort to have the new label approved has been spearheaded by Le Syndicat Vins Nature’l (the Union of Natural Wines), presided over by Jacques Carroget (proprietor of Domaine la Paonnerie in France’s Loire Valley). It is estimated that up to sixty wines may apply to be granted use of the term (and logo) for the release of the 2019 vintage.

According to the new regulations, the following is required in order to use the label term Vin Méthode Nature and the logo:

  • Vineyards must be organically farmed, as represented by organic certification, second-year organic conversion, or private Nature and Progress charter
  • Grapes must be hand-harvested
  • Use of indigenous yeasts
  • No sulfur added before or during fermentation. Note that there are two versions of the logo available, one that declares “without added sulfites” (for wines containing less than 10 mg/L); and one that declares “less than 30 mg sulfites.”
  • No must adjustments (acidification, chaptalization, etc.)
  • No “recourse to brutal and traumatic physical techniques,” which specifically excludes reverse osmosis, filtration, flash pasteurization, and thermovinification.
  • Click here to see the entire list via the Charter of Syndicat de défense des Vins Nature’l

We’ll be watching for updates and will post more information on these developments as they are released.

Graphic via Syndicat Vin Nature

Graphic via Syndicat Vin Nature

References/for more information:

On the Radar: Dr. Jennifer Broderick, CSW

  By admin | March 22, 2020 - 12:34 pm |
Leave a comment
Dr. Jennifer Broderick hiking the vineyards of Germany!

Dr. Jennifer Broderick, CSW hiking the vineyards of Germany!

Dr. Jennifer Broderick, CSW, grew up in two college towns:  Lawrence, Kansas, then Middletown, Connecticut, where her father was a professor of Political Science.  She studied English at the University of Hawaii (where her father also taught for a time), then switched paths and received her undergraduate degree in Social Work from South Connecticut State University.  From there she spent several years in the restaurant business in Connecticut and Massachusetts.  Graduate degrees came later in life, with an MBA from University of Phoenix in 2010 and an Ed.D. in Higher Education Leadership from Johnson and Wales University in 2016.

Jennifer’s experience in the restaurant trade is both wide and deep;  she had a long career as a general manager, managing partner, proprietor of some large corporate restaurant chains, and she even did a 10 year stint as a dry cleaner (so if you need a wine stain taken out, just ask).

Dr. Broderick joined the faculty of Johnson and Wales University in 2012, and is presently an associate professor in the College of Culinary Arts at the university’s Harborside Campus in  Providence, Rhode Island, and has served as the department chair for Beverage and Dining Services since Edward Korry, former president of the Society of Wine Educators (SWE), retired.

For eight years, Jennifer has taught beverage and dining courses to freshmen and sophomores as well as capstone dining course to seniors.  She also teaches leadership, human resources, and research courses in JWU’s College of Online Education. Having had to continue her learning while fully employed, Jennifer is a proponent of learning and teaching online.  Last summer she was the faculty leader for the JWU Study Abroad 500 Corks Sommelier program in Germany and France; in March, she’ll be leading students on the volcanic wines Study Abroad program in the Azores.

Dr. Broderick is an honored member of the JWU faculty.  She was recognized with the Distinguished Scholarship Award in 2015, 2016, and 2017, and she received the Dean’s Award for Professional Development in 2017.  Additionally, she has been working hard on her professional credentials:  she earned her Certified Specialist of Wine (CSW) in 2013 (with a shout-out to Edward Korry’s preparation class and Miss Jane’s Bubbly Professor materials).  She is a Certified Hospitality Educator, holds the WSET Level 2 in Spirits, and is working toward her Certified Specialist of Spirits (CSS) with the Society of Wine Educators.

Jennifer counts SWE as a significant influence in her life and she is excited about keeping up the association.  She has been a volunteer at the summer conference every year since the 2014 conference in Seattle, and genuinely enjoys working with Shields Hood, the SWE office team, and the other volunteers.  As Jennifer puts it:  “I am inspired by those who have studied wine for many years, and I feel honored to be surrounded by such knowledgeable people; it is because of my involvement with the SWE that I’ve truly become hooked on learning more about wine!  I truly appreciate the incredible opportunity that I have, to further my wine studies and wine appreciation by continuing my participation in SWE events.”

Guest post written by Reverend Paul Bailey

If you are a SWE certificate holder and would like to be featured in our “On the Radar” series, please contact our Director of Education and Certification, Jane A. Nickles: jnickles@societyofwineeducators.org

Dispatch from Soave (and 33 New Crus)

  By admin | March 17, 2020 - 2:41 pm | ,
Leave a comment
Map of the traditional regions of Soave/credit: Casa del Vino (own work) via Wikimedia Commons

Map of the traditional regions of Soave/credit: Casa del Vino (own work) via Wikimedia Commons

Soave DOC—Veneto’s beloved Garganega-based white wine—has entered a new phase with the approval of 33 new subzones. The new geographical indications were approved by the Italian Ministry of Agriculture in October of 2019—and as of March 2020, they have been approved and published in the Official Journal of the European Union.

The Soave zone has traditionally contained two subzones: Soave Classico and Soave Colli Scaligeri. The Classico zone—the original, central part of the region located about 10 miles east of the city of Verona—consists of an expanse of rolling hills within the communes of Soave and Monteforte d’Alpone. The discontinuous Colli Scaligeri subzone contains a series of hillsides surrounding the city of Verona. The name is a reference to the Della Scala family (the Scaligeri)—former Lords of Verona and once-upon-a-time owners of the land.

Vigne del Soave—a comprehensive project to map the Soave region by soil types, elevation, micro-climate, topography, and historical usage—has been in the works via the Soave Consortium for over a decade. The project was completed in 2019 with the formal designation of 33 unique geographical subzones officially known as “Additional Geographical Units” or Unità Geografica Aggiuntiva.  

Photo via: https://ilsoave.com/

Photo via: https://ilsoave.com/

The 33 new Crus of Soave are as follows: Castelcerino, Colombara, Froscà, Fittà, Foscarino, Volpare, Tremenalto, Carbonare, Tent, Corte Durlo, Rugate, Croce, Costalunga, Coste, Zoppega, Menini, Monte Grande, Ca ‘del Vento, Castellaro, Pressoni, Broia, Brognoligo, Costalta , Paradiso, Costeggiola, Casarsa, Monte di Colognola, Campagnola, Pigno, Duello, Sengialta, Ponsarà, Roncà–Monte Calvarina.

Of the 33 newly-designated areas, 28 are located within the Classico Zone. Two—resting atop volcanic soils—are located near the commune of ​​Roncà (to the north and east of the Classico Zone), and three are in the limestone hills located in the western portion of the region.

The new designations are approved for use beginning with the wines of the 2019 vintage.

Click here for an interactive map of the 33 crus of Soave, via the website of the Consorzio Soave.

References/for more information:

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

Dispatch from Empordà: Carignan Blanc is Official

  By admin | March 4, 2020 - 6:13 pm | ,
Leave a comment
Graphic via: https://www.doemporda.cat/

Graphic via: https://www.doemporda.cat/

Empordà—a Spanish wine region (denominación de origen/DO)—is located in the northern reaches of Catalonia, just to the south of the Banyuls AOC in France’s Roussillon region. Viticulture and wine production in the area surrounding modern-day Empordà can be traced back to Greek settlements in the area (circa 600 BCE), and is known to have flourished throughout the Middle Ages.

Viticulture and winemaking in the area took quite a blow from phylloxera, in the late 1800s, but by the middle of the 20th century vineyards had been re-planted and wine from Empordà was flowing once again. The area first received DO status in 1975, when it was known as Empordà–Costa Brava, in order to take advantage of the area’s reputation as a beautiful beach-side destination and food-and-wine hotspot. While the area’s reputation remains intact, the name of the wine region was changed to simply Empordà DO in 2006.

The Empordà DO is approved for a long list of grape varieties and an equally impressive list of allowed wine styles. These include still (non-sparkling) wines in red (tinto), white (blanco) and rosé (rosado), as well as sparkling wines (vino espumoso), fizzy/slightly sparkling wines (vino de aguja) and fortified wines (vino de licor). Specialties of the region include Garnatxa del Empordà, a sweet, fortified wine made from sun-dried Garnacha grapes, and Moscatell del Empordà, produced using Moscatel de Alejandría and/or Moscatel de Grano Menudo (Muscat of Alexandria and/or Muscat Blanc à Petits Grains).

Photo via: https://www.doemporda.cat/

Photo via: https://www.doemporda.cat/

The white wines of Empordà are in the news this week. Just yesterday (March 3, 2020) it was announced that an amendment to the region’s pliego de condiciones had been approved and published in the Boletín Oficial del Estado de Espana (Official Bulletin of Spain). This proposal had been in the works for several years; and allows for the use of the Cariñena Blanca (Carignan Blanc) grape variety to be used in the wines of the region. The Empordà DO is the first to allow the use of Cariñena Blanca in its wines.

Cariñena Blanca is a white-skinned mutation of Carignan Noir (also known as Cariñena, Samsó, or Mazuelo). By all accounts, it has been grown and used in the white blends of the region for generations —the region even boasts some 100-year-old Cariñena Blanca vines—despite the fact that it was never entered into the list of official varieties for Spain. This has all changed now, as the official list of recommended grape varieties for the DO now includes Cariñena Blanca, in addition to Garnatxa Blanca (Grenache Blanc), Macabeu (Macabeo/Viura), and Moscatel d’Alexandria. Other authorized white varieties include Chardonnay, Gewürztraminer, Sauvignon Blanc, and Xarel·lo

There are currently about 55 wine-producing estates and just over 1,825 hectares/4,510 acres planted to vine in the Empordà DO.  Perhaps one of the estates will produced a varietal Cariñena Blanca in 2020—it could happen!

References/for more information:

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

Vino Naranja del Condado de Huelva PGI

  By admin | March 2, 2020 - 7:49 am |
Leave a comment
Graphic via: https://docondadodehuelva.com/

Graphic via: https://docondadodehuelva.com/

Spain has one aromatized wine that holds a designated appellation of origin: Vino Naranja del Condado de Huelva. The name translates to Orange Wine of Condado de Huelva—however, this is a flavored wine macerated with actual oranges—not to be confused with the traditional skin-macerated white wines that are known as “orange wine” in many parts of the world. (No one ever said the wine world was void of confusing terminology—and they never will!)

Vino Naranja del Condado de Huelva is produced in the exact same defined geographical area as the slightly-better-known table wines of the Condado de Huelva DO. The region is located in on Andalucía’s Atlantic coast, about 45 miles/72 km northwest of Sanlúcar de Barrameda.

Vino Naranja del Condado del Huelva is produced using a base wine comprised exclusively of the products of the Condado de Huelva DO. The base may be a Condado de Huelva DO white wine, or a mistella (grape must that is muted [fortified] with grape spirits before or during fermentation). The preferred grape variety for these wines is the indigenous Zalema variety; however, the list of allowed grape varieties also includes Palomino Fino, Pedro Ximénez, Moscatel de Alejandría, Colombard, Sauvignon Blanc, and Chardonnay.

.

.

To produce the aromatized wine, dried bitter orange peels are macerated with locally-produced grape spirit. This maceration must continue for at least six months; and must comprise at least 200 grams of dried orange peels per liter of spirit. One the maceration is complete; the flavored spirit is combined with the base wine.

Vino Naranja del Condado must next be oak-aged (in barrels of 650 liters or less) for a minimum of two years. This aging is typically done in a solera system, producing a concentrated, complex, and deeply oxidized wine with a dark amber color. The product is made in both dry and sweet styles. Fresh or concentrated grape must from the Condado de Huelva DO is allowed to be added as a sweetener.

Vino Naranja del Condado de Huelva is often served slightly chilled alongside savory appetizers and/or meals. It may also be enjoyed “on the rocks” with or without water or soda water. Many people feel that serving the wine with ice brings out the sweet character of the wine, making it an excellent accompaniment to sweet foods.

Graphic via: https://docondadodehuelva.com/

Graphic via: https://docondadodehuelva.com/

Vino Naranja del Condado de Huelva has been produced in the region for hundreds of years. Many references date its production back to 1770, and list Bodegas del Diezmo Nuevo as one of the original producers. Vino Naranja del Condado de Huelva was granted a protected geographical indication (PGI) of the European Union on March 14, 2017

Alas, It is not yet widely available outside of Europe, but for those lucky enough to be traveling to Spain in the near future—be sure and check it out (and bring us all a bottle)!

References/for more information:

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

On the Radar: Eric Henry, CSW, CWE

  By admin | February 23, 2020 - 7:47 am |
Leave a comment
Eric Henry, CSW, CWE

Eric Henry, CSW, CWE

Having grown up in a military family (as a child he lived in South Korea for five years), and having enjoyed differing careers, Eric Henry, CSW, CWE, came to wine with a wealth of life experience.  He worked as a waiter and bartender at a Tex-Mex restaurant while attending college in San Angelo, Texas, in the late 1970’s.  At the time, the only wines served at the restaurant were Riunite, Lancers, and some Gallo jug wines; for a long time, he thought Chablis was a Gallo product because the menu offered “Chablis”—back then many Americans called any white wine Chablis.  Most fittingly, today one of his favorite wines just happens to be…Chablis.

After graduation, Eric undertook a successful advertising career in Los Angeles.  Eventually, he got into elementary education.  For nearly two decades, he worked as a 5th grade teacher in Chicago and the surrounding suburbs and eventually became a school principal.  After leaving public education, he took a job as a brand ambassador for the east coast winery Tomasello and began promoting their products to Chicago Whole Foods stores.  This in turn led him to found his own wine promotions agency in 2010.  More on that momentarily.

As it happened, Eric’s husband, who also works in the wine business, was preparing to take the CSW and needed a study partner, and that introduced Eric to the Society of Wine Educators.  Eric passed both the CSW and the CWE on his first outing, for which he credits being methodical and disciplined in his studies.  He read a good portion of the recommended reading list, practiced identifying scents with an aroma kit, and purchased the faults kit. Eric practiced semi-blind tastings at home and at a local wine bar in Dallas for six months.  He also attended the boot camp just before taking the CWE.  He is a teacher by profession and a life-long learner and a man with a curious mind, so the progression, the work, the continual improvement, was quite natural.

.

.

Now about his company.  In 2010, while still in Chicago, Eric launched a small wine and spirits promotion agency called Summit Wine Tastings.  He began the company with only one client, but as word of mouth spread, his clientele grew.  In 2016 he and his husband returned home to Texas, where his firm—now operating out of Texas and Illinois—conducted more than 5,000 wine tastings in 2019.  He is able to partner with both large and small wineries because he has a unique vision for his company:  to take an educational approach with tastings, being sure that all his tasting representatives are wine enthusiasts themselves and that they can share accurate, helpful information with customers.  Although uncertain of this, Eric believes he may be the only CWE who owns a wine and spirits promotion agency.

In future, Eric hopes to continue learning, teaching others about wine, and improving his business, “building brands one sip at a time.”

Guest post written by Reverend Paul Bailey

If you are a SWE certificate holder and would like to be featured in our “On the Radar” series, please contact our Director of Education and Certification, Jane A. Nickles: jnickles@societyofwineeducators.org

On the Radar: Annie Edgerton, CSW, CSS

  By admin | February 16, 2020 - 6:10 pm |
Leave a comment
Annie Edgerton, CSW, CSS

Annie Edgerton, CSW, CSS

“I often say, many people have a hard time finding one thing they want to do for a job. . .I found two!  And I am so fortunate that the nature of both jobs allows me to do them simultaneously.”  Annie Edgerton, CSW, CSS, is that fortunate soul.

On the one hand, she is a professional performer, having been in the cast of Mamma Mia on Broadway and in the worldwide touring company of Kinky Boots.  She has a yearning to sing for every Major League Baseball team, and thus far she has sung the ‘National Anthem’ or ‘God Bless America’ for 25 of the 30 teams!

And then there’s wine.  Annie lives in New York City, where she works as a wine appraiser and consultant with her father, William H. Edgerton.  He was the one who taught her how to approach wine appraisals before she was even old enough to legally drink. In the ensuing years she absorbed much about the world of wine, and started teaching classes in 2003 (the first one for her castmates on a rainy day off during a national tour).  And it was around that time that she realized she needed to deepen her education—so, she jumped in with both feet.

Annie earned her Certified Specialist of Wine (CSW) certification with the Society of Wine Educators in 2011, the WSET Level 3 Advanced in the same year, the Certified Sommelier designation from the Court of Master Sommeliers in 2014. She just recently earned her Certified Specialist of Spirits (CSS) and the WSET Level 4 Diploma. She is now working toward her Certified Wine Educator (CWE) and plans to apply to the Master of Wine program.

.

.

Meanwhile, Annie has been able to combine her performing skills and her love of wine as the host of ‘Broadway Buzzed’ and ‘Wine Minx:  Uncorked’ on YouTube.  She is working toward creating programming for television and/or major streaming platforms on the topic of wine.

Writes Annie: “What I hear most often from participants in my wine classes is: ‘I love wine, I just don’t know that much about it.’  So outside of the appraisal work, my main focus is helping fix that!”

Annie’s association with the Society of Wine Educators (SWE) has been a fruitful one.  She has presented three seminars at conferences.  In 2015: ‘Lets Talk Turkey,’ about the indigenous grapes and international blends from that country.  In 2018, she offered ‘Outlier States:  Wine Gems from the REST of the Country,’ featuring wines from Maine, Arizona, New Jersey, Indiana and Missouri.  Last year, she and her father presented a seminar called ‘Heat, Floods, Fakes. . .and Skunks: the Art of Wine Appraisal.’  And she is on deck to present two seminars at the 2020 conference.

Throughout, she has followed her conviction that the best presentations are those which are personal in some way, which share a unique perspective beyond what is often encountered in trade seminars.  She finds the SWE certifications to be very strong and the educational materials up to date, detailed, and helpful.  And her expressed hope for the SWE is even wider industry recognition and respect.  To that end she is on the Membership Committee, and will likely run again for the Board, with the goal of helping the leaders of the SWE attract experienced, vibrant, diverse young members from all aspects of the industry, who will in their turn help move the organization into the future and become leaders in global wine industry thought and practice.

Annie may be contacted through her website or her blog, Wine Minx.

Guest post written by Reverend Paul Bailey

If you are a SWE certificate holder and would like to be featured in our “On the Radar” series, please contact our Director of Education and Certification, Jane A. Nickles: jnickles@societyofwineeducators.org

New for Norway: Norsk Vodka and Norsk Akvavit PGI

  By admin | February 6, 2020 - 5:30 pm | ,
Leave a comment
Photo via the EC: https://ec.europa.eu/info/food-farming-fisheries

Photo via the EC: https://ec.europa.eu/info/food-farming-fisheries

It is a good day to celebrate in Norway—the European Union has granted approval for two new Protected Geographical Indications (PGIs) for the distinctive spirit drinks of Norway: Norsk Vodka (Norwegian Vodka) and Norsk Akvavit (Norwegian Aquavit).

Norsk Vodka is defined as a “clear, transparent and colorless” spirit, bottled at a minimum of 37.5% abv (products up to 60% abv are also allowed). It must be produced using potatoes or grains as its base ingredient, and it must be mashed, fermented, and distilled within the borders of the Kingdom of Norway. It is, however, allowed to be diluted (with water) and bottled outside of the country.

One interesting part of the EU standard is that Norsk Vodka must be fermented using cultivated yeast as opposed to spontaneous fermentation. The use of cultivated yeast produces a base ferment that is low in congeners. Another part of the regulation states that the spirit must be distilled to a minimum of 96% abv (192°). According to the technical file, these factors combine to create a clean, fresh-tasting finished product free of the “burning aftertaste” that sometimes accompanies a shot of vodka.

With the approval of Norsk Vodka, there are now six countries with PGI status for their distinctive vodka: Norway, Poland, Sweden, Finland, Lithuania, and Estonia.

Photo via the EC: https://ec.europa.eu/info/food-farming-fisheries

Photo via the EC: https://ec.europa.eu/info/food-farming-fisheries

A PGI for Norsk Akvavit (which may also be referred to as Norsk Akevitt, Norsk Aquavit, or Norwegian Aquavit) was also approved this week. Norsk Akvavit may be bottled at a variety of strengths, ranging from 37.5% to 60% alcohol by volume. Potatoes are the only allowed base ingredient, and a minimum of 95% of the potatoes must be of Norwegian origin.

The main flavorings must be derived from caraway or dill, and the product should contain specific amounts of the flavor-rich substances limonene (reminiscent of citrus) and carvone (found in caraway, dill, and spearmint). Other botanicals may be used to flavor Norsk Akvavit, including (but not limited to) aniseed, celery seed, chamomile, coriander seed, fennel seed, grains of paradise, dried lemon peel, dried bitter orange peel, and star anise.

After flavoring, the Norsk Akvavit must spend a minimum of 6 months in oak casks (provided the casks are smaller than 1,000 liters in volume), or 12 months minimum in larger casks.  It is traditional to age the akvavit in barrels that previously held fermented beverages such as Sherry, Madeira, and Port wine; however, new barrels are also allowed. As a result, Norsk Akvavit may be bottled in a range of colors from water-white to dark amber.

Raise a glass to Norway!

References/for more information:

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

New: Digital Wine Map Exercises!

  By admin | February 2, 2020 - 10:08 am |
Leave a comment
.

.

Are you studying for the Certified Specialist of Wine (CSW) or Certified Wine Educator (CWE) exam?

Are you a studying for any type of wine course or certification?

Are you worried about all those maps?

Have you been searching for some interactive wine map activities?

If so, there’s a new learning activity just for you: Digital Wine Map Exercises by SWE!

.

.

 

This digital product includes over 800 graphic wine map flashcards along with more than 20 “drag-and-drop” exercises—all based on the wine maps published in the Certified Specialist of Wine (CSW) Study Guide.  However, they may be useful for any course of wine study and/or certification—including those at the advanced levels.

In some cases, we have included political maps of certain areas to assist with basic geography (such as the states of Australia, and the autonomous communities of Spain). Enrollment in this activity costs $19 and lasts for one year of unlimited use.

.

.

For more information, click here. Please note that this is a separate website from the SWE site, and you’ll need to create a new user name and password. If you decide to make a purchase, add the items you wish to purchase to your cart and then click on the cart. Once you are reviewing your cart, click on Checkout. From this point, click the “sign up” link and it will ask you for your details and allow you to proceed. If you click “sign up” without doing this, it will ask you for an enrollment code which is something provided to students at schools or other group members.

If you have any questions or comments,  please contact our Director of Education and Certification, Jane A. Nickles: jnickles@societyofwineeducators.org.

As always, best of luck with your studies!