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What’s New, Argentina?

  By admin | September 19, 2019 - 8:30 am |
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The wine industry of Argentina has expanded its scope in recent years, and new vineyards are moving into areas of the country well beyond the established viticultural zones near the Andes Mountains. Portions of the province of Buenos Aires—boasting some vineyards within just a few miles of the Atlantic Ocean—are now considered prime wine-producing regions. Other provinces to watch are Chubut (where new vineyards reach further south in Argentina than ever before) and Córdoba (located east of the Andes). Read on for a bit more information on these new regions to watch!

Chubut: Chubut, located to the south of Río Negro, is currently the southernmost wine-producing province in Argentina. It also boasts one of the southernmost vineyards in the world—Sarmiento—which sits below the 45th parallel (South).  Many of the vineyards of Chubut are planted in the steppes (relatively flat, grassland areas) close to the Atlantic Coast. Nearly 60% of Chubut’s 180 acres (73 ha) of vines are planted to red varieties. Pinot Noir is the leading grape, followed by Chardonnay, Merlot, Malbec, and Torrontés Riojano.  Producers in Chubut include Bodega Otronia, Viñedo Familia Adamow, and Casa Yagüe.

The Córdoba Cathedral at night

The Córdoba Cathedral at night

Córdoba: The Argentina province of Córdoba is located almost in the geographic center of the country.  The region—located east of the Andes—contains a series of moderate-elevation mountain ranges in its western portion and an extensive plain covering much of the east. Jesuit missionaries hailing from Spain settled in Córdoba in the early 1600s and established several estancias (working ranches) complete with schools, churches, orchards, and vineyards. The Jesuits produced wine until 1767, when the Spanish crown expelled them from Argentina. At this point most of the vineyards of Córdoba were abandoned, and wine production stagnated in the area until the 1870s when a strong wave of Italian immigration brought the industry back to life.  Beginning in the 1990s, the area is experiencing a renewed focus on export wines, and vineyard holdings in Córdoba are once again expanding. New vineyards are planted mainly to Merlot, Pinot Noir, Malbec, Chardonnay, and Sauvignon Blanc. Producers in Córdoba include Bodega Terra Camiare, Famiglia Furfaro, and Bodega la Caroyense.

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Buenos Aires: In recent years, as Argentine wine producers have begun to extend the limits of the country’s viticulture to the east, the province of Buenos Aires has joined the ranks of emerging wine regions. The province currently contains less than 400 acres (160 ha) of vines in total, with Sauvignon Blanc and Chardonnay as the leading grape varieties. A small-but-diverse selection of red grapes, including Pinot Noir, are grown as well. In the southeast of the province, the Chapadmalal GI—located near the town of Mar del Plata and about 200 miles (320 km) south of the city of Buenos Aires—currently contains the easternmost vineyards in the country, some of which are planted just a few miles from the Atlantic Ocean. This ocean-influenced region is much cooler and receives more rainfall than many of Argentina’s other vineyard areas.  Leading producers in this area include Bodega y Viñedos Al Este and Wapisa Wines – Patagonia Atlántica.

Nora Favelukes, of QW US Wine Market Experts presented a session that showcased an excellent slate of wine from these and other emerging wine regions of Argentina at SWE’s 43rd Annual Conference in August of 2019. You can read more about Nora’s session here. 

References/for more information:

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

Guest Blogger: Diving into the DO Valencia

  By admin | September 14, 2019 - 11:12 am | ,
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Today we have a guest post from Elizabeth Yabrudy, CSS, CSW, CWE. Elizabeth takes us on a deep dive into the wines of the Valencia DO!

When we think about Spanish wines, usually Rioja, Ribera del Duero and/or Cava are the denominations that come into our minds, but never Valencia, right?

Valencia, the city, is Spain’s third largest, after Madrid and Barcelona. The autonomous community—under the same name—has three protected denominations of origin: DO Valencia, DO Utiel-Requena and DO Alicante. The DO Valencia was created in 1932, although its wine production date backs to the Phoenicians.

According to the Spanish Wine Market Observatory (OeMV, by its initials in Spanish), Valencia as an autonomous community ranks fourth in Spanish wine production by volume, after Castilla-La Mancha, Extremadura and Cataluna, with 5.8% (2.4 Mhl) of the total.

Saint Mary's Square, Valencia

Saint Mary’s Square, Valencia

The DO Valencia: The DO Valencia is located in Spain’s east coast (on the Mediterranean Sea), with the DO Carinena to its north; the DO Alicante to the south; and the DO Utiel-Requena (as well as part of the DO Manchuela, DO Almanza, and DO Yecla) to the west. It covers 18,060 hectares (44,600 acres), and includes four sub-zones:

  • Alto Turia
  • Valentino
  • Moscatel de Valencia
  • Clariano

The region covered by the DO Valencia also includes some land that lies within the province of Albacete, as well as in some areas (less than 30% of either of each DO) in the communities of Utiel-Requena and Alicante.

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The Alto Turia subzone, located in the northwest of the Province, produces dry white wine only. It is a mountainous zone, with extreme temperatures and a wide diurnal swing, where mostly white grapes are cultivated in an altitude between 700 and 1100 meters (2,300 and 3,610 feet) above sea level. Merseguera and Macabeo are the main varieties, but other whites are also allowed.

Valentino is situated almost in the center of the autonomous community of Valencia. The area under vine is lower in elevation than Alto Turia, just 200 to 650 meters (660 to 2,130 feet)above sea level. It is a sub-one where both, white and red grapes, can be found. Merseguera, Macabeo and Planta Fina are the most common of the whites, but Semillon and Chardonnay can also be found. Garnacha Tintorera, Tempranillo and Cabernet Sauvignon are the most planted reds. The wines of Valentino are produced in many styles, as the soil and climate are very diverse, but in any case, alcohol strength tend to be higher than in other zones.

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Moscatel de Valencia is located south of Alto Turia and Valentino, and is more highly influenced by the Mediterranean breezes. Of course, the main grape here is Moscatel, mainly used to produce Vin de Liqueur (“Vino de Licor” or “Mistelas”). Vineyards are no more than 250 meters (820 feet) above the sea level.

Clariano, in the south of the DO Valencia, is an area with two different climates due to the presence of both valleys and mountains. White grapes are primarily cultivated in the area closest to the sea, while the interior—with warmer temperatures and higher elevations—is planted mainly to red grapes including Garnacha Tintorera, Monastrell, Cabernet Sauvignon, Merlot and Tempranillo.

Grapes and Wine Styles: The focus of the DO Valencia is on indigenous grapes. Most producers strive to showcase the authenticity of the region, even when they also cultivate international red and white varieties. The wines—both white and red—tend towards freshness, with good acidity and a mineral (even salty) character. The fruitiness is the main characteristic in the nose and the palate. However, this region is well known for its famed dessert wines.

The authorized grape varieties are:

  • Whites: Chardonnay, Gewürztraminer, Macabeo, Malvasía, Merseguera, Moscatel de Alejandría, Moscatel Grano Menudo, Planta Fina de Pedralba, Planta Nova, Pedro Ximénez, Riesling, Sauvignon Blanc, Semillon, Tortosí, Verdejo, Verdil and Viognier
  • Reds: Bobal, Bonicaire, Cabernet Sauvignon, Cabernet Franc, Forcallat Tinta, Garnacha, Graciano, Malbec, Mandó, Marselán, Mencía, Merlot, Monastrell, Mazuelo, Petit Verdot, Pinot Noir, Syrah, Tempranillo and Tintorera.
Xàtiva Castle, Valencia

Xàtiva Castle, Valencia

Click here for a pdf detailing the styles of wine produced in the region: The wines of the Valencia DO

Valencia has its own port on the Mediterranean Sea—the fifth busiest seaport in Europe, and the largest in Spain. Because of its location, this community has been strongly focused on markets outside Spain rather than at home, maintaining the impetus on high quality products.

More than 500 wineries are located in Valencia, and the region now has its own wine route—the Ruta del Vino DO Valencia—helping to increase enotourism in the area. If you can find a wine from Valencia, don’t hesitate to buy it. Valencia is also home to two high-quality Vinos de Pago: Vino de Pago El Terrerazo and Vino de Pago Los Balagueses. You are guaranteed a great Spanish wine experience!

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About the author: Elizabeth Yabrudy, CSS, CSW, CWE is a sommelier and journalist residing in Venezuela. To date, she the only Venezuelan—and the only South American—to have achieved the Certified Wine Educator designation from the Society of Wine Educators. In addition, Elizabeth is the winner of the 2018 Banfi Award, having received the highest combined total score of any candidate sitting the CWE in 2018. She stays busy teaching and writing about wine and spirits, as well as leading tastings and service training. In addition to her wine and spirits credentials, Elizabeth has a Master’s Degree in Electronic Publishing from City University in London. You can find her online at ElizabethYabrudy.wordpress.com.

References/for more information:

Guest Blogger: Bucket List Bianco

  By admin | September 10, 2019 - 12:00 pm |
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Today we have a guest post from a frequent contributor that we know as Candi, CSW. Read on to see how Candi learned to appreciate unique Italian wines.

The wine geek in me has several bucket list destinations. Places that I want to visit when the time is right and before aging overtakes my ability to travel with enjoyment. At the top of the list is Italy. Followed by Spain and Chile. Back to Numero Uno.

The nearest major city, where I do my Somm volunteer gigs, is second tier in terms of population, density, etc. Not at the level of New York, Atlanta, Dallas, Washington D.C., or Boston. But our city was recently a stop on a major tour sponsored by the Italian Ministry of Economic Development and the Italian Trade Agency, along with the Italian wine industry.

In my opinion, we live in difficult economic times. And a few European countries that have significant challenges appear to be engaging in this type of effort to promote their wine industry. I attended a Spanish event two years ago.

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Two months ago, the word went out in the local Somm community. Italian event coming! A big “get”, to use a journalism term. Or a “score”. Or just recognition that our community is becoming more established as an American wine industry destination. And the message to us was clear: please attend. We need a large head count. So I checked event date and time with my beloved Designated Driver (i.e., husband). All clear.

Hmmm. Italian. Trade only; complimentary. Bucket list destination. It doesn’t get much better than that. Ticket obtained.

My typical pre-event planning includes using the list of vintners and, if possible, wines to be poured to establish a target list. My method has worked very well for me lately. By targeting 15-20 wines to taste, with a break in the middle, I am able to enjoy and evaluate those wines before palate fatigue sets in. Further, I am being safe, responsible, and professional.

For this event, I had a list of vintners. That’s it. And searching wines produced, much less typical prices per bottle, was challenging. I learned at the event that this was because about 40% of the vintners do not currently import their wine into the United States. Of course, some were looking for distribution. But that 40% were truly bucket list. They were bringing Italy to me. How considerate!

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Event day. Lovely sunny weather, indoor venue in an area I’d never visited. Nice facility, nice layout. In the room’s center, the vintners were arranged by number in the brochure we then received. And, fortunately, there was now a list of each wine to be poured by each vintner. Geek heaven.

A first for me: at my initial pour, the vintner suggested trying the whites at various other tables before coming back and trying the reds. That made sense to me, as I know that many Italian reds are big, masculine, up-front, choose your term. Starting with or mixing reds could indeed diminish my appreciation of the whites. And I’ve had a tendency to focus on Italian reds in the past. Why not try another way?

The end result: I developed such an appreciation for the white wines that they became a great learning experience for me. I’d say at least 40% of the wines tasted were Bianco, 10% Rosato (my bridge wines) and maybe 50% Rosso.

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The Biancos, as a group, seemed to have more purity and depth than my prior experience. Here are a few impressions, by varietal.

My top choice: a 2017 50/50 blend of Greco and Fiano, IGT Campania. A creative blend. Greco seems to add up-front aromas & impact, while Fiano contributes further acidity. There is definite complexity. Imported.

Second choice: Greco di Tufo, Campania DOCG: poured 2018 En Primeur. Aroma drew me in: distinguished that as more complex than, for example, typical Fiano. I will certainly seek out examples to confirm. Almost no traffic at that particular table, which meant more time with the vintner. Not imported.

Vermentino, IGT Tuscany: poured 2018 En Primeur. Dry, no oak, definitely more complex than previous versions tasted. Not imported.

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Bellone, IGT Lazio: poured 2018 En Primeur. Pleasantly dry, distinct minerals, maybe bit of citrus. Friendly and interesting. Apparently a white clone of a red grape. Imported.

Falanghina Campania DOC: poured 2018 En Primeur. 100% Falanghina. Deep straw color, clearly darker than the Fiano which was harvested earlier. Clear floral and citrus aromatics, citrus more defined on the palate. Not imported.

Fiano Campania DOC: poured 2018 En Primeur. 100% Fiano. Striking clarity, aromas and palate show a hint of complexity, but definite appeal. Same vintner as the Falanghina. Not imported.

Malvasia Puntinata Lazio17 DOC. Also known as Malvasia del Lazio. Reminded me vaguely of Viognier. White flower aromatics more dominant, followed by citrus. Both noted on palate, where citrus made more of an impression. Interesting that some websites describe Viognier as a dry white floral! Not imported.

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Brut Rosato: poured 2018 En Primeur. Per the vintner, 85% Lambrusco, 15% Pinot Noir. My first Lambrusco, and a lovely introduction. Deep rose color, mid-size bubbles.  Aromatics are fruit-forward, which carries through to the palate. But there is definite acidity and, as is my personal preference, it is indeed dry. Maybe I can credit the Pinot Noir for that impact; the vintner delivered. Imported.

Rosato Sicila DOC: poured 2018 En Primeur. Per the vintner, 100% Nero d’ Avola. Another deep pink wine, this time a still wine with good clarity. Aromatics of fruit and citrus in balance. Confirmed on palate. A very nicely done dry Rose’ that makes no attempt to imitate Provencal versions. Imported.

After the whites and rosatos, it became apparent that it was time for a break. I had been carefully hydrating, with still bottled water and a few sips of Italian sparkling water as well. But a sit down and pause to take further notes and be safe was required. I know when that time occurs.

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This event had a feature I’d never seen before and I wish all tasting events had. Along the sides of the room, there were several tables with chairs. Intended for participants to use. That was a way to encourage people to take a break and to promote tasting responsibly. I ended up sharing a table with 3 others, and for the second portion of the tasting, it rather turned into a fun little cocktail party! One of us would go get a sample, then share the glass for an aromatic check with others. If they were interested, they could get pointed to a sample. I chose most of the reds, after my break, by their recommendation.

A few key Rosso impressions:

My top choice: a Tuscan Blend DOCG 2013. Sangiovese, Cabernet Sauvignon, and Merlot. Since the percentage of grape usage was in that order, it worked for me as I am a fan of the first two. A balanced, complex wine that stood out even though palate fatigue was imminent.

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Second choice: A Chianti Gran Selezione 2015. This was my personal favorite of 3 Tuscans poured by the vintner. Since I prefer the sour-cherry impact of Sangiovese, this may be why the wine outshone the Super Tuscans.

A Primitivo di Manduria Riserva DOP 2015. Per the vintner, 100% Primitivo. They were pouring several Primitivos. I wanted to try the one they chose as the least similar to American Zinfandel. I’m one who believes there is a slight genetic difference and I wanted to test my theory. My impression was that this wine was distinctly drier, without any of the jammy notes I have often noted in a Zinfandel. The Primitivo would clearly pair well with red food, not so much with the beef and pork we often enjoy with American Zinfandel.

Brunello di Montalcino DOCG 2014. 100% Sangiovese. It was a goal to taste Brunello. Solid aromatics, so distinct that other tasters at the table went to try. Sour cherry, clearly astringent and tannic on palate. Long, long finish.

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Due to targeted tasting I missed the Aglianico Taurasi and Aglianico Campania. Along with a Cesanese and an Amarone. And many other Rossos. For me, the whites made such a favorable impact that it was well worth it. There will be other Rosso opportunities. I hope.

A few overall impressions: both Bianco and Rosso blends were good examples of each grape adding its unique contributions. Whether fruit, acid, tannin, structure, aromatics or a combination. And, I was attracted to mid-priced wines more than the most expensive ones; prices were discovered after the tasting. Whether this is palate preference or my frugal soul, it doesn’t matter to me. My palate is my source of enjoyment.

Further, I have a practice of 3 to 4 sips of water for every sip of wine. I had a second wine glass that I kept filled with the Italian sparkling water during my tasting of the Rossos. This was smart because the carbonation naturally reduced the amount of wine consumed. I will continue that experiment in the future.

As I learned from the distributors I met, the best toast is Salute! So Salute! And Cheers to Bucket List Bianco!

Welcome to the World, Vino de Pago El Vicario!

  By admin | September 3, 2019 - 9:34 am | ,
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Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

On Tuesday, August 6, 2019 the EU-approved Vino de Pago el Vicario protected designation of origin/PDO wine of Spain came into force.

The newly-registered Pago is located in the comunidad autónoma of Castilla-La Mancha, and is surrounded by the larger La Mancha DO. The registration of the Vino de Pago el Vicario makes a total of 19 Pagos registered in Spain (of which 12 are located in the region of Castilla-La Mancha). According to the fresh-off-the-presses documentation, the details concerning the Vino de Pago el Vicario PDO includes the following:

Location: 86 parcels are approved for use in the wines of the Vino de Pago El Vicario; all of these are located in the municipality of ciudad Real (Castilla–La Mancha, Spain).

Allowed grape varieties: Tempranillo, Syrah, Garnacha Tinta, Cabernet Sauvignon, Graciano, Petit Verdot Merlot, Chardonnay, Sauvignon Blanc

Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

Types/styles of wine:

  • Vino blanco parcialmente fermentado en barrica (partially barrel-fermented white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing; small amounts of Tempranillo and/or Garnacha Tinta may be used as well
    • At least 15% of the must is barrel-fermented and allowed to rest on the lees (in the barrels) for 4 to 8 months. Barrels must be European Oak and no older than two years of age. The remainder of the must may be fermented in stainless steel.
  • Vino blanco de uva tinta (white wine from black grapes/blanc de noir)
    • Produced using Tempranillo and/or Garnacha Tinta
    • Fermented in stainless steel
  • Vino rosado (rosé)
    • Produced using Petit Verdot
    • Stainless steel fermentation
  • Vino blanco semidulce (semi-sweet white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing
    • Fermented in stainless steel
    • 1.2% to 4.5% residual sugar
  • Vinos tintos elaborados con mezcla de variedades autóctonas y foráneas (blended red wines made with indigenous and international varieties)
    • Produced using Tempranillo, Graciano, Garnacha Tinta, Cabernet Sauvignon, Syrah, Merlot, and/or Petit Verdot
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vinos tintos elaborados con mezcla de variedades autóctonas foráneas (blended red wines made with indigenous varieties)
    • Produced using Tempranillo, Graciano, and/or Garnacha Tinta
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vino tinto dulce (sweet red wine)
    • Produced solely using Merlot
    • Maceration lasts between 6 and 15 days, minimum of 4.5% residual sugar

The area is named for the Vicario Dam, located along the River Guadiana. The demarcated area is located about 2 km (1.2 miles) from the river itself and consists of gently rolling hills leading to the banks of the river. The limestone soil is shallow and contains an exceptionally high level of calcium. The proximity to the river (and its temperature-moderating effects) as well as the unique soil of the area help to differentiate the Pago del Vicario PDO from the remainder of the La Mancha DO.

Welcome to the world, Vino de Pago el Vicario!

References/for more information:

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

SWE 2019 Conference Recaps

  By admin | August 31, 2019 - 8:07 am |
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SWE’s 43rd Annual Conference, held in August of 2019 in Washington DC,  was a tremendous success! SWE would like to thank all of our volunteers, speakers, and the SWE Board of Directors for all of their help with this enormous annual undertaking!

Whether you were able to join us this year or not, you might enjoy looking over our slate of conference session recaps. Just click here! 

SAVE THE DATE: SWE’s 44th Annual Conference will be in Indian Wells, CA, August 12-14, 2020, at the Renaissance Indian Wells Resort and Spa.

Note: If you are a conference speaker and you would like to share your notes and/or handouts with our audience, please contact Jane Nickles, CWE, our Director of Education and Certification, at jnickles@societyofwineeducators.org

Welcome to the World, Absinthe de Pontarlier PGI!

  By admin | August 22, 2019 - 9:12 am | , ,
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Photo via: https://www.inao.gouv.fr

Photo via: https://www.inao.gouv.fr

On August 19 2019, the EU registered a protected geographical indication (PGI) for Absinthe de Pontarlier.

Absinthe is a well-known spirit drink with a fascinating and somewhat checkered history. By most accounts, it best-known for the period of time (1915 – 1990 and beyond) during which it was outlawed! Even in its modern incarnation, absinthe remains a mystery that has defied standardization and definition. It may be green, clear, or yellow in appearance; it is sometimes considered a flavored spirit drink and at other times may be referred to as a liqueur. While this disparity may continue into the future, as of now we have one absinthe product that is legally (and specifically) defined: Absinthe de Pontarlier PGI.

Absinthe de Pontarlier is a product of France and may only be produced in the French Departement of Doubs. (Doubs is located in the Alps of central-east France, along the border with Switzerland and surrounded by the French departments of Jura and Haute-Saône.) Historical records make mention of an “elixir d’Absinthe” being made in the region since the 18th century, when Major Henri Dubied moved his production facility—originally located in the Swiss town of Couvet (now a part of Val-de-Travers)—about 20 miles (32 km) west to Pontarlier, France.

Map of Doubs, France (By Marmelad - based on: Départements de France-simple.svg)


Map of Doubs, France (By Marmelad – based on: Départements de France-simple.svg)

Absinthe de Pontarlier may be produced using an unspecified base spirit, but the use of locally-grown wormwood (Artemisia abinsthium) is mandatory. In addition, the drying of the wormwood, the maceration of the botanicals, the re-distillation of the macerate, any post-distillation procedures, and the bottling of the spirit must all be carried out at a single location within the defined region of origin.

Other regulations for the production of Absinthe de Pontarlier include the following:

  • The spirit must be clear and pale-yellow with greenish hues. When water is added, it becomes cloudy and opaque.
  • It must contain a minimum 45% abv.
  • In addition to Artemisia abinsthium, it must contain anise seed (Pimpinella anisum), both of which must be macerated in a base spirit. Roman wormwood (Artemisia pontica) and hyssop (Hyssopus officinalis) may be used for coloring. Lemon balm, fennel, and mint are specifically allowed to be used in limited proportations, as are “other aromatic plants with the exception of star anise.”
  • The base spirit must be re-distilled after maceration with the required botanicals (wormwood and anise seed).
  • No flavorings or extracts may be used, although some colorings are permitted.
  • Sugar (up to 35 grams per liter of finished product) may be added, but is not required.
  • Aging is allowed but is not required. A declaration of aging may appear on the product label if it is aged for a minimum of six months in oak.

Across the globe, absinthe is strictly regulated and the rules regarding its composition (mainly focusing on allowed levels of thujone) vary greatly across countries and regions. In the United States, the Alcohol and Tobacco Trade and Tax Bureau (TTB) has a proposal in the works that will require absinthe distributed in the United States to meet certain requirements for a maximum level of thujone and—although this has not yet been ratified into law—it remains to be seen whether or not Absinthe de Pontalier will be allowed to be exported into the United States. We might just need to take a trip to Pontarlier in order to have a sip!

Welcome to the world, Absinthe de Pontarlier PGI!

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

Rioja has spoken: First List of Viñedos Singulares Announced

  By admin | August 18, 2019 - 11:33 am |
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Image via: riojawine.com

Image via: riojawine.com

Rioja has spoken: the first list of wine estates qualified for the Rioja DOCa Viñedos Singulares classification has been published. The list was published in the July 30, 2019 edition of Boletín Oficial del Estado (Official State Gazette) of the Kingdom of Spain, and posted on the website of the Spanish Ministry of Agriculture, Food, Fisheries, and the Environment.

A total of 84 vineyards were identified, totaling about 155 hectares in total (out of the total 65,000 hectares that constitute the entirety of the Rioja DOCa.

The Viñedo Singular designation, as created in 2017, represents the highest tier of geographical indications of the Rioja DOCa and sits stop a quality ladder of three designations—including Vinos de Zona, Vinos de Municipio, and topped off with Viñedo Singular—each of which represents wines produced via more specific areas and according to stricter standards.

Sample label - image via riojawine.com

Sample label – image via riojawine.com

In order to qualify for use of the Viñedo Singular designation, grapes must be 100% from the named vineyard, and the wine must be produced, aged, and bottled at the named winery. All grapes must be hand-harvested, and the nominated wineries must have had complete control over the designated vineyard for at least ten years. The wines are also subject to sensory evaluation and approval by the regulatory board of the Rioja DOCa.

The list of approved areas—which includes vineyards owned by many of the best-known estates of Rioja (such as Bodegas Marqués de Riscal and Bodegas Ysios)—contains the names/numbers of the specific vineyard parcels that have been approved for use as Viñedos Singulares. Click here for a copy of the list: Rioja DOCa- Vinedos Singulares – July 30 2019

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

Welcome to the World, Crest of the Blue Ridge Henderson County AVA!

  By admin | August 11, 2019 - 10:46 am |
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On July 19, 2019, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the US published a final rule establishing the Crest of the Blue Ridge Henderson County AVA (American Viticultural Area). The new AVA will be effective as of August 19, 2019. This brings the total number of AVAs in the US to 245, and a total of four in North Carolina.

The new AVA is located entirely within Henderson County, located in the southwestern part of North Carolina. The name Crest of the Blue Ridge refers to the Eastern Continental Divide which divides the area into two general sections—the Blue Ridge Escarpment (on the southern and eastern portions of the AVA), and the Blue Ridge Plateau (covering the northern and western portions).

The area has a long history of cider and apple production, and now hosts an emerging grape and wine industry.  The 215-square mile AVA currently contains over 14 commercial vineyards over 70 acres (38 ha), with several existing vineyards planning to expand by a combined 55 additional acres (22 additional hectares) in the next five years. Wineries already established in the area include Burntshirt Vineyards, Point Lookout Vineyards, and Saint Paul Mountain Vineyards.

The region is planted to approximately 78% vinifera grapes along with some hybrid grapes and native North American varieties. The leading vinifera varieties include Cabernet Sauvignon, Cabernet Franc, Chardonnay, Merlot, Riesling, and Grüner Veltliner. Vidal Blanc and Traminette are the main hybrids; Norton is the leading American variety.

Map of the Crest of the Blue Ridge Henderson County AVA, via the original AVA Petition

Map of the Crest of the Blue Ridge Henderson County AVA, via the original AVA Petition

The petition for the Crest of the Blue Ridge Henderson County AVA was originally submitted to the TTB in December of 2016 by Mark Williams and Barbara Walker, working on behalf of Agribusiness Henderson County and the vineyard and winery operators of Henderson County, North Carolina.

Welcome to the world, Crest of the Blue Ridge Henderson County AVA!

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

Conference Preview: Discover the Liquid Gold from Lugana

  By admin | August 7, 2019 - 8:11 am |
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Today we have a preview of a session to be presented during SWE’s 43rd Annual Conference, which will take place on August 14-16, 2019 in Washington, DC. Our guest author is Susannah Gold, who tells us about an upcoming session entitled “Discover the Liquid Gold from Lugana.” Susannah Gold, CSW, CSS, DipWSET, is the founder of Vigneto Communications and East Coast Brand Ambassador for Lugana.

Lugana, the topic of one of the seminars at this year’s Society of Wine Educators conference is a white wine from Lake Garda that is making waves throughout the US and other countries in addition to having a strong showing at home in Italy. A smallish region with over 200 producers, on the Southern shore of Lake Garda, Lugana has seen incredible growth in the last years increasing by 8.6% in 2018 and now producing about 17.5 million bottles a year.  This level of growth is thanks to the quality and versatility of the wines but also to the strength of the promotional activities that Lugana has undertaken in the past years. The consortium, which was formed in 1990, has set its’ sights on the US market and is frequently present both on the East and West coast.

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The Lugana DOC is one of a handful of denominations that are part of two regions. Lugana has territory both in Lombardy and in the Veneto.  All Lugana comes from the area on the Southern shore of Lake Garda and grows between 50 to 150 meters above sea level. The soils vary slightly depending on proximity to the lake but the whole area is a moraine or the remains of a glacier. Different sections have more clay and others more sand. Desenzano, Sirmione, Pozzolengo and Lonato are all main cities around the vineyards of Lugana and all fall within the province of Brescia. Peschiera del Garda is the only principal town in the region in the Veneto. However, 60% of Lugana is produced in the Veneto even though more vineysrds are located in Lombardy. This is because much Lugana is bottled and sold by Veneto based producers.

The wines are all made with the Turbiana grape, also known as Trebbiano di Lugana. After much back and forth, Turbiana is generally accepted to be a biotype of Verdicchio from Le Marche and Trebbiano di Soave, one of the grapes used to make Soave. According to the rules for making Lugana, the wine must be 90% made from the Turbiana grape. Some 10% of the wine can be made from other local white grapes, as long as they are not aromatic whites, although the tendency is to make the wines using 100% Turbiana. Lugana is made in five styles – sparkling, standard, superiore (one year of aging), riserva,(two years of aging, at least six months in the bottle) and late harvest. Most of what is seen in the United States is the standard fresh version. Much Lugana is vinified in stainless steel although some do use oak for aging for the superior and riserva versions.

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Lugana often finishes all of the wines it has to offer by July during the harvest year.  Make no mistake though, Lugana like its sister wine Verdicchio, is a white wine that can age.  Many producers have started to hold back some of the wines to see how it evolves in the cellar. Thanks to its salinity and acidity as well as its residual sugar component, Lugana can pair well with a host of dishes and cuisines. This year alone has seen Lugana in Japan, Eastern Europe, the USA, Paris, London and Germany—it’s most important export market. Lugana exports up to 70% of its wines a year.

2019 has been a great year for wines from Lake Garda in general and Lugana in particular. Lago di Garda was nominated to be one of the ten top destinations by Wine Enthusiast magazine.  Don’t miss an occasion to try wines from the Lugana DOC and/or to visit the region. You will surely be wonderfully surprised by its beauty and these great wines.

“Discover the Liquid Gold from Lugana” will be presented at 2:45 on Wednesday, August 14th as part of SWE’s 43rd Annual Conference, to be held in Washington, DC.

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About the speaker: Luca Formentini, is the 4th generation in the wine sector of a family who had their 100th grape harvest in 2017. He started working in the industry at 19 and was the youngest president of a consortium in Italy. He has been the President of the Consortium of San Martino della Battaglia, the Vice President of the Consortium of Garda Classico and has been the President of the Lugana Consortium for the last seven years. He has also been the President and was a founder of the Strade dei Vini del Garda. Luca has always devoted time to associations and volunteering with groups that aim to product the environment, the landscape and the area of Garda. He is also an active musician and composer of contemporary music. Luca is the proud father of an 11-year-old girl.

Conference Preview: Sustainable Winegrowing in California

  By admin | August 3, 2019 - 11:16 am |
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Today we have a preview of a session to be presented during SWE’s 43rd Annual Conference, which will take place on August 14-16, 2019 in Washington, DC. Our guest author is Allison Jordan, who—along with Mollie Battenhouse, MW—is co-leading a conference session entitled “The California Table – Wine Leads the Way in Sustainable Agriculture.”

Consumers, retailers and restaurants are increasingly interested in how their food and wine is grown and made. In fact, 2019 consumer research by Wine Intelligence – commissioned by the California Sustainable Winegrowing Alliance and partner organizations from New York, Oregon and Washington – indicates high interest in purchasing sustainably produced wine in the future, a favorable perception of sustainable certification programs and certification logos, and a willingness to pay more for sustainably produced wine, particularly by Millennials and Gen Z. For instance, Millennials lead the way in purchasing from sustainably and environmentally produced wine, and nine in 10 indicated that they are “willing to pay” more for sustainably produced wine. U.S wine consumers indicated they would be “willing to pay” an average of $3 extra value for a sustainably produced wine. In addition, younger consumers (Millennials and Gen Z of legal drinking age) are significantly more engaged with sustainability, viewed as increasingly important to protect the future, and indicate that sustainable wine certifications have a strong appeal.

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But do consumers even understand what sustainable winegrowing is? How do sustainable practices impact wine quality? What role does certification play? And can wine educators and trade explain it in less than 30 seconds?

For nearly two decades, California vineyards and wineries have been leaders in the sustainable agriculture movement, with 85% of California wine now made in a Certified California Sustainable Winery. Other specialty crops in the state are also embracing sustainability. Join Allison Jordan and Mollie Battenhouse as they share insights about the sustainable wine and food movement in California and beyond; explore the link between sustainable practices and wine quality; reveal new domestic and international consumer research findings; and convey trade tips for communicating sustainability to consumers.

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California food and wine’s commitment to environmentally and socially responsible agriculture is documented in a new book, Wine Country Table – Recipes Celebrating California’s Sustainable Harvest, which provides a culinary tour of California by region highlighting the state’s vintners and farmers, their amazing stories, commitment to land stewardship and sustainable practices, along and 50 recipes paired with wine. Mollie and Allison will also lead a tasting of wines from a half dozen wineries featured in Wine Country Table:*

  1. Handley Cellars │ 2016 Brut Rose Estate Vineyard
  2. Tablas Creek │ 2017 Cotes de Tablas Blanc
  3. Cambria Estate Winery │ 2017 Katherine’s Vineyard Chardonnay
  4. Chamisal Vineyards │ 2017 Soberanes Vineyard Pinot Noir
  5. Ridge Vineyards │ 2017 East Bench Zinfandel
  6. Turley Wine Cellars │ 2016 Turley Estate Cabernet Sauvignon

*Each member of the audience will receive a complimentary copy of Wine Country Table – Recipes Celebrating California’s Sustainable Harvest, written by Janet Fletcher with photography by Robert Holmes and Sara Remington and published by Rizzoli New York in 2019.

Allison Jordan, California Sustainable Winegrowing Alliance

Allison Jordan, California Sustainable Winegrowing Alliance

About the speaker: Allison Jordan:  Allison Jordan is Executive Director of the California Sustainable Winegrowing Alliance and Vice President, Environmental Affairs for Wine Institute, where she is responsible for oversight of the California Sustainable Winegrowing Program and Certified California Sustainable Winegrowing (CERTIFIED SUSTAINABLE). Jordan represents Wine Institute on the National Grape Research Alliance board of directors and the California Environmental Dialogue Plenary. Previously, she was a Senior Associate at SureHarvest and Vice President and Acting Executive Director of Resource Renewal Institute. Jordan holds a Master of Public Policy from the Goldman School at UC Berkeley and a Psychology B.A. from Allegheny College, and is a fellow in the German Marshall Fund’s American Marshall Memorial Fellowship program. Jordan and her husband are founding partners of Giordano Bros., a San Francisco restaurant group.

Mollie Battenhouse, MW, Jackson Family Wines

Mollie Battenhouse, MW, Jackson Family Wines

About the speaker: Mollie Battenhouse, MW:  Mollie Battenhouse graduated cum laude from Wesleyan College in Macon, Georgia, but the pace and energy of restaurants beckoned, and she made it her mission to assemble a stellar resume. She enrolled in The Culinary Institute of America and graduated at the top of her class. She would go on to work at acclaimed restaurants like Payard Patisserie and Bistro and Pondicherry in New York City. Battenhouse’s move into wine began with a part-time job at Joshua Wesson’s Best Cellars wine shop in Manhattan. Battenhouse found her home in wine at the store; what started as a part-time gig turned into an eight-year tenure. She returned to the restaurant world to work as head sommelier at Tribeca Grill, where she was responsible for maintaining a Wine Spectator Grand Award-winning wine list.

Following Tribeca Grill, Mollie moved to the distribution side of the business, and became the Director of Sales and Business Development for V.O.S. Selections in New York and New Jersey. The Education side of the business came calling, and Mollie went to work for Jackson Family Wines in 2016, where she is currently the National Director of Wine Education.

“Sustainable Winegrowing in California” will be presented on Friday, August 16, 2019, at 3:00 pm as part of SWE’s 43rd Annual Conference, which will take place on August 14-16, 2019 in Washington, DC.