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On the Radar: Jason Wyatt, CWE

  By admin | May 4, 2018 - 6:48 am |
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Jason Wyatt, CS, CWE

Jason Wyatt, CS, CWE

Jason Wyatt, CWE, of Southern Glazer’s Wine and Spirits, is the company’s Director of Wine Education for the state of Kentucky.  Jason is a proud member of the Society of Wine Educators, and a newly-minted Certified Wine Educator (CWE).

In his new position as Director of Wine Education for Kentucky, Jason has retail and restaurant sales responsibilities throughout the state, and works with a number of sales teams on training, courses, and examinations.  He also runs the SGWS Wine Club, which is an informal monthly meeting between SGWS employees and their customers that provides the opportunity to focus on a particular region, wine style, or producer.

Jason was born in Kentucky, and graduated from (go Hilltoppers!) Western Kentucky University.  At the time, a career in wine and spirits was not on his radar. However, he soon moved to Louisville and made the acquaintance of someone who was in the trade.  He got his first job in the industry at the famous Brown Hotel in Louisville and received his first significant introduction into the world of fine dining and wine. From there, though he took some time away, his interests blossomed.

Jason joined Southern Glazer’s in 2009, first responsible for selling to restaurants and later as the Fine Wine Portfolio Manager.  Intentional about his studies, he received his Certified Specialist of Wine (CSW) credential in 2011, and continued his studies non-stop. Jason passed the Certified Sommelier (CS) exam in 2015, earned his Italian Wine Professional (IWP) and WSET (level 3) in 2016, and he completed the WSET Nominated Educator Program in 2017. In 2017, he also received his CWE.

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The CWE was a significant milestone for Jason, the culmination of much study and preparation.  Has it changed him in any way?  In a word:  confidence.  It is an imprimatur, an acknowledgement of his skills, knowledge, and talents, the recognition of achievement, and he is able to carry that confidence daily into the work that he now does.  And, armed with that confidence, he continues to direct his attention to improvement and growth in his chosen profession.

What counsel might he give someone seeking a certification through the SWE?   Take time with preparation, but do set a date for the exam to give yourself a goal and be able to work toward it; know the ins and outs of each region and have a great understanding of viniculture and viticulture; nourish the fire and passion you have for wine and spirits.  Jason:  “With SWE, its more than just memorization of facts.  Its cause and effect, its historical and cultural, its ‘what’s new’ with innovation.  The SWE exams are no joke.  They are very difficult, and you need to be versed in all things wine.  Ask for help, there are numerous tools available to you.”

The suite of his talents and accomplishments points toward Jason making significant contributions in the world of wine.  He enjoys first of all options and varieties: there are so many wines from so many places, and the landscape of the wine industry is so continually changing and evolving, that there is always something new and wonderful to discover and enjoy.  He also likes the fact that wine is so helpful in bringing people together from all walks of life; as Jason puts it:  ‘When in a social situation and the ‘what do you do for a living’ conversation starts, I always enjoy telling people what I do.  People love sharing their wine experiences and everyone seems to want to know more about wine.  When you open a bottle, everyone gathers around.”  He gets a particular thrill out of working with others who are learning about wine, and he relishes seeing people challenge themselves and pass their exams.

Jason Wyatt–one of a new generation of talented wine professionals whose work is helping shape the future of the wine trade.

Guest post written by Reverend Paul Bailey

 

 

Announcing a New Wine Study Resource for the CWE!

  By admin | May 2, 2018 - 8:50 am |
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Are you struggling with your wine studies? Are you motivated to begin to study for the CWE but aren’t quite sure where to begin? If that’s the case, you first step should be acquiring the CWE Candidate Manual—it is packed with study tips and step-by-step guidelines to preparing for the skill-based portions of the exam.

After that, you’ll want to plan out your study program to prepare for the theory portion (multiple choice and essay) portion of the exam. And just in case you are looking for some guidance for this step, we have some news for you!

SWE is pleased to announce the launch of our CWE (Certified Wine Educator) Study Site—a new resource for CWE candidates.

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This site provides a detailed study program for the theory portion of the CWE Exam—all based on the texts and other resources included in the Recommended Reading List for the exam. Suggested study schedules, critical thinking questions, and suggested essay drills are included—along with a plethora of quizzes based on the suggested study modules.

The CWE Study Site is available on SWE’s learning website. 

Use of the site is available for $19, which entitles the user to unlimited use for two years.

If you have any questions, please contact Jane Nickles, SWE’s Director of Education and Certification at: jnickles@societyofwineeducators.org

 

Welcome to the World, Rosalia DAC!

  By admin | April 21, 2018 - 8:57 am | ,
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Photo via: www.austrianwine.com

Photo via: www.austrianwine.com

The Austrian Wine Marketing Board has announced the approval and registration of a new wine region to be known as the Rosalia Districtus Austriae Controllatus (DAC). The area of Rosalia was previously classified as a Grosslage (large collective vineyard site) and is located in Burgenland, south of the Leithaberg area.

Rosalia is named for the Rosaliengebirge—the Rosalia Mountain Range—that comprises a portion of the Alpine Foothills located on the border between Burgenland and Lower Austria. The Rosalia area is situated on the eastern slopes of the Rosalia mountains and includes the valley of the Wulka River, the political district of Mattersburg, and the famous Forchtenstein Castle. Vineyards are situated in the rolling hills at elevations up to 2,640 feet (750 m).

Three styles of wine are approved under the Rosalia DAC:

  • Rosalia DAC:  Approved for dry, red, wines based on Blaufränkisch or Zweigelt grapes. These wines are required to contain a minimum of 12% abv and a maximum of 0.4% residual sugar. The wines may be oak-aged, but oak contact is not required. The flavor profile should be “complex, aromatic, and show finesse, fruit, and spiciness.”
  • Rosalia Reserve DAC: This designation is also approved for dry, red, wines produced using either Blaufränkisch or Zweigelt; however, Reserve DAC wines require a minimum alcohol content of 13% abv. Rosalia Reserva DAC wines are allowed to list a single-vineyard (Ried) designation on the label.
  • Rosalia DAC Rosé: This designation is approved for dry, rosé wines using one or more “quality” grape varieties (as approved for Qualitätswein in Austria).  Rosalia DAC Rosé must contain less than 0.4% residual sugar and may list a specific vineyard (Ried) on the label; however, a specific grape variety (or varieties) is NOT allowed to be stated on the label. The wine is intended to be aromatic with the scent of red berries and show “fresh, fruity, and spicy” flavors.
Map via: www.austrianwine.com

Map via: www.austrianwine.com

Rosalia is the 11th area in Austria to be recognized as a DAC wine production region. We can expect to see the Rosalia DAC designation on bottles and labels with the release of wines from the 2017 vintage. Welcome to the world, Rosalia DAC!

References/for more information:

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

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

 

Prestige de Loire Sparkling Wines

  By admin | March 7, 2018 - 9:20 pm | ,
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At last month’s Vinovision show in Paris, the InterLoire organization (Interprofession des Vins du Val de Loire) announced a new quality designation known as Prestige de Loire. The Prestige de Loire title is designed to recognize sparkling wines of the Loire Valley that meet certain specifications indicating ultra-high quality and Loire Valley-specific typicity.

Like the Grand Eminent designations allowed for Crémant de Bourgogne, Prestige de Loire is not a new AOC nor a revision to an existing AOC, but rather a branded designation allowed for use on the sparkling wines produced under the existing AOCs of Anjou, Crémant de Loire, Saumur, and Vouvray. Wines certified as Prestige de Loire will be designated by a gold crown emblem affixed to the neck of the bottle. The gold crown is a nod to the Loire Valley’s reputation as a “royal river,” earned through centuries of serving as the homeland of many royal families—and royal châteaux—of Europe.

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The specifications for attaining the Prestige de Loire designation are an interesting study in the parameters of high-quality sparkling wine production in the Loire Valley. The requirements include the following:

  • Only fully sparkling white wines produced under the existing requirements of the Crémant de Loire, Saumur, Vouvray, Anjou, and Touraine AOCs are eligible. These include the use of the Traditional Method of sparkling wine production as well as a minimum of 9 months aging on the lees and a total of 12 months of aging in the bottle. The total aging requirement for Prestige de Loire wines is raised to 24 months.
  • The allowed grape varieties are limited to Chenin Blanc, Cabernet Franc, Chardonnay, and Pinot Noir; single-varietal and any combination in a blended wine is permitted. Red grapes must be vinified in the style of a white wine.
  • The wines must have 12 g/L or less of sugar (in some cases this may be increased to 15 g/L or less). As such, these wines must be designated (or equivalent to) Brut Nature, Extra Brut, or Brut levels of sweetness.
  • Wine estates using the Prestige de Loire designation must strive to be certified as Haute Valeur Environnementale (“High Environmental Value”) within 5 years of the use of the mark.
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In order to earn the Prestige de Loire designation, wines must be approved by a five-member tasting panel. Wines are eligible to earn a maximum of five points on each of five specific aspects of quality. In order to qualify, a wine must earn a minimum of 15 points (out of a possible 25). The five aspects are as follows:

  • Aromatic intensity
  • Bubble finesse
  • Balance
  • Richness
  • Finish/length

Interestingly enough, wines are considered disqualified if two or more members of the tasting panel note any of the following faults in the wine:

  • Reduced
  • Coarse bubble texture
  • Geranium fault
  • Mold aroma/flavor
  • Overly dry/harsh
  • Acescence
  • Overly herbaceous

Some of these wines, as announced at Vinovision, are already on the market in Europe and should find their way to other parts of the world in short time. Have you seen one?

References/for more information:

Bailey’s and Beyond: The Irish Cream PGI

  By admin | February 28, 2018 - 11:04 am | ,
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Everyone I know loves Bailey’s Irish Cream. In coffee, on the rocks, or in a fanciful cocktail such as the Mudslide, Girl Scout Cookie, or Nutty Irishman—it is just plain delicious.

Bailey’s Irish Cream was the first Irish cream liqueur on the market.  It was created in the early 1970’s by Gilbey’s of Ireland, a large distillery borne out of a gin distillery founded in 1857 by Sir Walter Gilbey.  The name “Bailey’s” was inspired by the name of a local restaurant owned by John Chesterman, who gave permission to use the name. The distillery—Gilbey’s of Ireland—eventually became a division of the even-larger International Distillers & Vintners, which eventually merged in with Diageo (the current producer of Bailey’s).

The Bailey’s brand of Irish cream liqueur may have been the first, and it may be the best-known, but it is certainly not the only Irish cream on the liquor store shelf—other brands include Carolan’s, Cremór, Kerrygold, Molly’s, and St. Brendan’s. Give one of these others a try, and you may find you fall in love with Irish cream liqueur all over again.

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As of 2015, Irish Cream is a Protected Geographical Indication (PGI) and recognized as a unique product of Ireland. Irish Cream may be produced anywhere in Ireland (including the Republic of Ireland and the country of Northern Ireland), and may not be produced anywhere else.

Irish Cream is classified as a liqueur under the rules of the European Union, and as such must have a minimum alcohol by volume of 15% and a minimum of 100 g/L of sugar (approximately equivalent to 10%).  Irish cream liqueurs vary in terms of alcohol and sugar, but many are in the range of 17% to 20% alcohol by volume and 20% to 25% sugar.

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In addition to meeting the EU standards for liqueurs, the PGI for Irish Cream requires the following:

  • Irish Dairy Cream: Irish Cream liqueur must contain a minimum of 10% milk fat (which does not sound very appealing), all of which must be from cream produced from milk produced in Ireland. Ireland is known for the quality of its dairy products, and many top-bred Irish dairy cows create the “cream” in Irish cream.
  • Irish Whiskey: Irish cream is required to contain at least 1% by volume Irish whiskey. The remainder of the alcohol content may be from any type of alcohol of agricultural origin (and in most cases is likely to be neutral spirits).
  • Specific Production Techniques: Ireland claims to have created the technique of creating shelf-stable cream liqueurs. Two techniques are allowed for use in the production of Irish Cream. One technique—known as the single-stage method—involves mixing together the spirits, sugar, cream, flavorings and emulsifiers and sending the entire batch through a process of homogenization until the average particle size of the cream globule is reduced to less than 5 microns, preferably less than 2 microns. This will allow the liqueur to remain emulsified. The second method—known as the two-stage method—involves homogenizing the cream (to the same micron-size standard) first and then mixing it into the remainder of the ingredients (sprits, sugars, flavorings, and emulsifiers).
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There are few specifications as to the stabilizers, colorings, emulsifiers, and flavorings that may be used in Irish cream liqueur beyond those typical for food safety, additives, and advertising. While many flavors are produced—Strawberries-and-Cream! Pumpkin spice! Espresso! Salted Caramel! Chocolate-Cherry!—the original Bailey’s Irish Cream Liqueur is reported to be flavored with Irish whiskey, Irish Cream, and chocolate or cocoa. The formulas are typically considered closely guarded secrets, but other flavors may include a bit of honey, caramel, vanilla, almond, coffee, or cinnamon.

The production requirements and product analysis do not make the delicious and delectable Irish Cream liqueur sound very appealing, so we’ll end with a few tasting notes. For starters, here is the official tasting note for Bailey’s Irish Cream: “the perfect marriage of fresh, premium Irish dairy cream, the finest spirits, aged Irish whiskey, and a unique chocolate blend.”  Other often-used descriptions include velvety, creamy, smooth notes of toffee, burnished gold, and honeyed memories of the Emerald Isle. That’s more like it.

References/for more information:

 

 

Guest Blogger: Reasons to Drink Wines from Uruguay… on site, if you can!

  By admin | February 22, 2018 - 9:53 am | ,
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Today we have a post from guest blogger Lucia Volk, CWE. Lucia tells us about a recent trip to Uruguay, where she toured the wineries and tasted the local wine, which in this case happened to include some world-class Tannat! 

When I watch sports games, I tend to root for the underdog. Drinking wine, I feel drawn to bottles that are lesser known.  While I congratulate estates and regions that enjoy high sales volumes because everyone agrees they are great, I truly admire winemakers who toil knowing that their wines will not easily find a space on a wine list or store shelf, no matter how good and how genuine the bottles they produce.

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Uruguay remains an underdog in the South American wine world, despite the quantum leap forward in quality wine production in the Canelones and Maldonado regions over the past decades. You probably remember the last time you had an Argentinian Malbec or Chilean Cabernet, but when did you pour your last glass of Uruguayan Tannat?

I recently had the opportunity to travel to Uruguay, and I can tell you right off the bat that everything that the travel literature says about how friendly and welcoming the Uruguayans are is true.  Moreover, winemakers I met were philosophical, (com)passionate, perfectionist, with a hint of non-conformist and quirky thrown into the mix—not every day do you encounter a wild hog kept as a vineyard pet, as you do at Los Nadies in Santa Lucia, Uruguay.

Canelones, the main wine region outside the capital, features a mildly hilly terrain crisscrossed by rivers, and inhabited by colorful birds. Agriculture makes up a significant part of the country’s GDP.  If you have recently eaten top quality grass-fed steak, it may have been raised in Uruguay.

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Winemakers search for poorer soils in the windier, coastal areas to plant their vines. Blessed with abundant sunshine and nightly cooling breezes from the ocean, their grapes ripen slowly and maintain a refreshing acidity. In most years, rain is sufficient and occurs at the right time, allowing for dry farming. Recurring humidity requires the application of copper/sulfur sprays during the growing season, but pesticides or fertilizers are generally not needed. Contrary to Argentina and Chile, most wineries in Uruguay are small to moderately-sized and family-owned. Chile’s Concha y Toro produces more than all of Uruguay put together on the 11,000ha it owns.

So if you want a hand-crafted South American red, sustainably farmed, your best bet is a bottle from Uruguay. Their specialty is the robust, red Tannat grape, imported by Basque migrants at the end of the 20th century.  While the European version of Tannat tends to live up to its tannic name, requiring extended aging before it shows its full potential, Uruguay’s more moderate climate and modern cellar practices—cold soaking and cool maceration—yield a softer version of Tannat, one that can be enjoyed quite young.

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In a still, dry, single-varietal Tannat you can expect to find tannins and acidity, for sure, alongside plum and blackberry, plus secondary aromas of French and American oak.  It is the perfect complement to grass-fed Uruguayan beef, fresh off the grill. Single varietal Tannat is varied, as I learned at a comparison tasting at Deicas Winery in Juanico. While every bottle—Mar de Piedras, Valle de los Manatiales, and Domaine Castelar—had a peppery-spicy-smoky component, there were clear differences between grippier, earthier wines and more velvety, vanilla-and-plum versions. The 2013 flagship Massimo Deicas Tannat was densely layered with aromas and flavors, a wine that will make you a believer.

Tannat’s grippiness can be tamed.  Frequently, you find it blended with Merlot (Equilibrio, Los Nadies; Gran Guarda, Stagnari) and the less tannic [!!] Cabernet Sauvignon (Rio Colorado, de Lucca). Less frequently, it is blended with Syrah (de Lucca), Zinfandel (Artesana, the only Uruguayan Zin producer so far) or Viognier (Alto de la Ballena).  You can reduce the tannin load by fermenting Tannat entirely in stainless steel (Bouza, sin barrica). You can submit Tannat grapes to carbonic maceration and produce a berry basket of aromas easy on the palate (Don Prospero, Pizzorno). You can turn Tannat into a refreshing, bright red, raspberry rosé (Tannat Rosado, Artesana).  You can even produce an acid-driven base wine, add more sugar, and re-ferment, hand-riddling it into a deeply colored, dry sparkling wine (Brut Nature, Gabriel Pisano).

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You can also dry the grapes—think Recioto and Amarone—and fortify Tannat to produce a purple-colored, spicy chocolate, peppery blackberry sweet desert wine (EtXe Oneko, Gustavo & Gabriel Pisano). And of course you can distill Tannat into a version of grappa (Bernardi). The options are endless!  It was fun to witness the inter-generational discussions between Gabriel and his uncle Daniel Pisano, or Agostina and her father Reinaldo de Lucca about new ways to produce or market Uruguayan wines. Family wine-making means preserving traditions, yet also moving along with the times.

Tannat is not only tasty, it is also good for you!  Polyphenols, compounds found in the skins and seeds of grapes, are responsible for most of the wine’s aromas. Among polyphenols are procyanidins, which have been shown to inhibit cholesterol plaque in blood vessels. Tannat contains almost four times as many polyphenols as Merlot or Cabernet Sauvignon.  Turns out that the tannin that gives the grape its name takes care of your heart!

Of course grapes other than Tannat grow in Uruguay, especially Bordeaux and Northern Rhone varietals. While most of Uruguay’s wine is red, whites are also produced.  I was able to try remarkable Riesling, Albariño, Viognier, Torrontés, Sauvignon Blanc and Chardonnay.  A recently established winery that is generating significant international buzz is Garzón in the eastern Maldonado region.  Conceived and financed by Argentine billionaire Alejandro Bulgheroni in consultation with Alberto Antonini, Garzón covers nearly 10,000 acres and uses the most up-to-date vinification technologies. Garzón’s Tannat Reserva 2015 made the Wine Spectator’s Top 100 Wines of 2017, the first Uruguayan wine to be thus honored.

Reinaldo and Agostina De Lucca’s photograph on shelf in tasting room, next to a vineyard map and Che…

Reinaldo and Agostina De Lucca’s photograph on shelf in tasting room, next to a vineyard map and Che…

If you are eager to explore Uruguay, I recommend reading the Uruguay chapter in Evan Goldstein’s Wines of South America, and studying www.uruguaywinetours.com, which lists all the wineries that are open to visitors.  The website makes it easy to contact bodegas ahead of time and arrange a tour. One thing to keep in mind is that Uruguay enforces a “zero tolerance law” that forbids drinking-and-driving. The solution is to hire a car for the day, or take a cab or ride share to where you want to go. Most Canelones wineries are 20-40 min outside the capital. If you want to visit Maldonado wineries, plan to spend a night in the lovely beach town of Punta del Este.

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Beyond wine, Uruguay offers natural beauty. It has an amazing coastline and expansive interior. Montevideo features museums, galleries, and restaurants. Its rambla, nearly 14 miles of uninterrupted sidewalk along the Rio de la Plata, bustles with locals, who drink their mate tea or other beverage of choice, waiting for the sunset.  You can pick up a friendly game of basketball or soccer in parks along the rambla or chat with cheerful locals walking their dogs. And do not forget to stop by the Montevideo Wine Experience, the friendliest wine bar on earth, on your way out of town, to sample local wineries you did not have time to visit.

If Uruguay is a bit too far for you right now, ask your local store to stock Tannat or your favorite restaurant to include one on its wine list, if they don’t do it already. Uruguayan wines have grit and personality, and are made by people who love what they do. They stand proudly apart from the wines of their better known neighbors—underdogs, for the time being, among South American wines.

Lucia-150x150Photos and story by Lucia Volk, CWE. Lucia runs MindfulVine, a Wine Education business in the Bay Area that specializes in tailored, at-home tastings to promote a greater enjoyment of wine. She grew up in Germany, where her grandfather started a Riesling winery. She knows what it takes to work those steep slate slopes by hand, and decided to start promoting Riesling and other European wines after obtaining a PhD in Anthropology in the United States, and working briefly in wine sales.

She now gets to have the best of two worlds and teach about global politics and cultures, as well as the many wonderful wine regions across the world. She is also working–slowly–on a book about the lesser known German Anbaugebiete.

Read more at:

If you read Spanish, try also these links:

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

 

 

Guest Blogger: Southwest Sojourn Part 3: Arizona Adventures

  By admin | February 17, 2018 - 11:30 am |
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Today we have a guest post—the third and final in a series—by an author we have all gotten to know by the nom de plume of Candi, CSW. Click here to read the first article in the series, as Candi takes us on a tour of the Grand Canyon, and click here for the second stage as she makes her way through New Mexico. Today, Candi takes us on the final leg of her southwest sojourn with a trip through Arizona—with plenty of local wine along the way!

It was time to leave Santa Fe with good memories and ideas for our next trip there. Such a great destination that we were glad we allowed four nights for exploration. On to the final stop: Scottsdale, Arizona.

We had our longest drive of the trip from Santa Fe to Scottsdale. But it was mostly interstate highways with minimal traffic. We took our time, allowed frequent rest and stretch breaks, and enjoyed the view as scenery transitioned from canyons and mesas to deeper red rocks and pure desert. I couldn’t help but wonder if Saguaro cactus is used for margaritas, like the Prickly Pear of the Yellowstone area.

We had traveled to and through the Phoenix area many times for business and family visits. And, while we have enjoyed the Sedona area as a vacation stop, it seemed that Scottsdale had more of a resemblance to Santa Fe. The area offered an opportunity for more museum exploration and shopping. And, once I found that Scottsdale now has a wine trail, the decision was made.

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Many Arizona wineries are located in remote areas of the state, such as Cochise County. Cochise appears to be one of the southernmost counties, with the Mexican border to the south. (For more details and another perspective, see a 2016 SWE blog post titled “Arizona Wines are gaining recognition — Imbibe and take notice!“) Some wineries have tasting rooms in Cochise County. I can see, however, that it would make sense to take some tasting rooms to the populous areas. Scottsdale appears to have the demographics to be a great location for an urban area tasting room.

Multiple wineries had already come to the same conclusion as I did about Scottsdale. The Scottsdale Wine Trail now features five winery tasting rooms/wine bars. I suppose an ambitious sort would be able to walk to all of them for tasting in a single day. That’s not our style, and the trip planner (me) had to account for temperatures of 90+ degrees, arid weather, and sun. Another opportunity for wise pacing. We chose to allow the morning for a museum, and the afternoon for two wine tastings.

We had checked into our hotel on a Friday evening. Quiet in-room dinner, a very good night’s sleep, then great morning coffee. A full Saturday on the agenda. The weather gods had smiled upon us; temperatures in the 80s to about 90. Cooler than expected equated to walk-friendly and wine-friendly.

We found that, unlike Santa Fe, free, underground, shaded parking is readily available in Scottsdale. Secured our shaded, delightfully cool space. Short walk to the Museum of the West, an affiliate of the Smithsonian. This museum was not widely mentioned in mainstream travel guides, so it may qualify as another “hidden gem”. And a valuable gem it is.

Given that we visited the Museum on a Saturday, I was concerned about crowding. Not at all. Very quiet, plenty of helpful docents. Exhibits of, it seemed, anything and everything Western culture-related. Paintings, pottery, ceramics, wildlife. All of these were well-done and enjoyable.

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But two exhibitions were just outstanding. One featured Western clothing, leather goods, and accessories such as spurs and saddles. All of these were items that either were or could be actually used by ranchers, cowboys, law enforcement, etc. And the beautiful leather tooling! Some of the saddles struck me as works of art.

The second standout featured a vast collection of movie posters and film history. OK. This sounds lightweight and even a bit immature, but the depth and breadth of the display had me taking notes. We have since viewed a western movie or two that have demonstrated great acting, scenery, and a touch of history. Before we knew it, we had spent more than 3 hours exploring the Museum.

Meanwhile, the wine tasting rooms had begun the afternoon hours. We left the Museum of the West a bit reluctantly, wearing our stickers so we could get back in if time allowed. But two tasting rooms were calling, and one must have priorities.

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Old Town Scottsdale, a brief walk from the Museum, features shopping, dining, and the Wine Trail. We did a quick reconnaissance of the shops; nothing compelling for us. On to the all-important afternoon stops.

Airidus Wine Company combines a tasting room and wine bar. The wine is produced in Willcox (Cochise County). Five wines of your choice per tasting; a one-bottle purchase of the higher-end bottlings waives the tasting fee. Fair enough. My tasting included Malvasia Blanca, Rose’ of Mourvèdre and Grenache, Grenache, Malbec and Petite Sirah. Service was excellent, with plenty of information volunteered in response to my geeky questions. My only criticism: while my palate is still developing, I clearly recognized that the Petite Sirah was corked. All of the other wines were purchase-worthy.

But it seemed to me that the reds were the most attractive. Overall impressions: deep, compelling, long finish, oak, varietally-correct fruits. So this frugal soul was drawn to not one, but two bottles. Malbec and Grenache. Plus 2 bottles of their version of casual wines, the Tank Blends. One white (Viognier, Sauvignon Blanc, Chenin Blanc, Chardonnay and Malvasia Blanca). One red (Malbec, Mourvèdre, Syrah and Montepulciano). Blends, indeed!

Map of the Scottsdale Wine Trail via: http://www.scottsdalewinetrail.com/

Map of the Scottsdale Wine Trail via: http://www.scottsdalewinetrail.com/

Carlson Creek is another tasting room with wine bar. This venue was very busy, but Wendy, the sole server, was efficient, friendly, informative, and kept moving. She gets credit for noting and understanding my CSW pin. She returned to us frequently so we could learn from each other. What fun!

With a choice of 12 wines, narrowing the field was a challenge. We sampled Sauvignon Blanc, Chardonnay, a Rose’ of Grenache, Sangiovese, Mourvèdre, a GSM blend and Syrah. Okay, maybe I didn’t narrow the field too well; but, I had my trusty designated driver. I was walking a short distance back to the car. I kept hydrated. It was my last wine stop of the trip. I was relaxed and enjoying myself. Did I mention I was on vacation?

Decisions, decisions. The whites were enjoyable, and I can see how a white-only afficianado would have several options. But we enjoy whites, Rose’ (technically a red, but always a bridge wine to me), and reds. The reds of Carlson Creek were even more appealing to me than those of Airidus. Complexity, balance, evolving-over-minutes. Food pairings already in the mind. Evoking memories of a warm to hot climate.

Two bottles waived the tasting. Not. A. Problem. After deliberation, wine one was Mourvèdre, because of the attractive leather aromas and flavors. Could this have been a flashback to the exhibition at the Museum of the West? Possible.

Wine two, Rule of Three as a well-done GSM and for potential food-friendliness. Wine three, our favorite, the Syrah. The deep, intense, varietally-correct Syrah. Yes. If you are a Sryah lover and visit, please, please try this wine.

More water, another short walk, wine returned safely to car in cool space. Yet more water and another short walk to pick up the takeout we’d ordered. The dining establishments were not yet busy and we wanted to exit before the Saturday night crowd began. Dinner secured, all missions accomplished.

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Our final evening of the vacation. Plenty of time to begin packing and organizing for the final day of driving. Hydration, hydration, hydration. And, when we were ready, a great meal courtesy of Cowboy Ciao. This place had come highly recommended; they were correct. One of the best chopped salads I’ve ever had, truffle macaroni and cheese, and a wine pairing of Vivac Sangiovese.

Another good night’s sleep. On the drive home, I began to reflect on the many things that went well on our trip. Key success factors, to use business-speak. Pacing ourselves. Blending culture, shopping, moderate walking, wine tasting. Recognizing when it was wise to end the day and elevate feet. Stretch breaks on the road. Agenda to minimize crowds and noise. These may not be critical items for go-go-go extroverts. But they are for, ahem, aging introverts.

What about the common themes of Southwest wine? Based on my initial impressions, of course. Further study is clearly indicated. How’s that for justification of already considering what to do on the next trip?

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Shared characteristics we experienced were young wineries, many varietals per winery, more reds than whites. Maybe these vintners are still trying to establish a strategy of which grapes grow best, and then plan to focus on those. Maybe not. We also noted more reds than whites, which may equate to warm, arid climate. Pleasant, approachable whites. Clearly more compelling reds. If I had to find comparable areas, the Sierra Foothills for the New World and Spain for Old World would suffice.

Now, we have the post-trip enjoyment of seeing whether our decisions in the short-term reward us as the drinking windows begin to open. For some reason, I am optimistic.

Southwest Salute’, Cheers, and Happy New Year!

As American as Apple…Cider?

  By admin | February 8, 2018 - 9:33 am |
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Traditional cider is a lightly alcoholic beverage (usually less than 7% abv) produced from apples that have been crushed and pressed, with the resultant juice fermented. It is often called “hard cider” in the United States to distinguish it from unfiltered apple juice. Cider production is centered in the UK, which has the highest worldwide consumption, but many other countries and regions—including the United States—produce it as well, and cider and perry (cider produced from pears) are experiencing a renaissance that is running parallel to the other craft beverage industries.

Drawing of John Chapman (Johnny Appleseed)

Drawing of John Chapman (Johnny Appleseed)

Early American settlers took great pride in cultivating the apple tree, as evidenced by the story of the folk hero and nurseryman Johnny Appleseed (John Chapman, 1774 – 1845). Some of the oldest apple orchards in the United States are located in the more temperate areas of New England, such as Vermont, upstate New York, Massachusetts, and New Hampshire.

The popularity of apples and the subsequent spread of various types of apple seeds gave rise to myriads of new, purely American varieties, such as the Newton Pippin, that were then grafted and propagated. By the mid-1800s there were over 1,000 varieties of apples growing in the United States, most of which were used for cider.

The popularity of American cider declined with the rise of industrialism (in the mid-1800’s) as the population migrated towards city life, and was further thwarted by Prohibition. This coincided with a drastic decline in the cultivation of cider apples. These days, the majority of the apples and pears in the United States are grown in the Pacific Northwest, and most of these are for eating; however, small pockets of cider apple production may still be found in many parts of the country.

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Leading areas for American cider production include New England, the Blue Ridge Mountains of Virginia, the Great Lakes area, and pockets of the Pacific Northwest. The most recent statistics from the Alcohol and Tobacco Tax and Trade Bureau (TTB) show that Vermont produces the most cider at about 5.3 million gallons, with New York second at 4.4 million, and California and Tennessee both at about 2.9 million gallons.

The craft cider movement is growing in the United States, but is considerably behind the renaissance sweeping craft beer and local wine. There is, however, a noticeable interest in reviving heirloom cider apple varieties, whole fruit processing, and artisan cider production.

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Some American cider producers are making ciders inspired by the Old World, while others are proving to be more experimental and creating hopped versions of cider, wine barrel-aged ciders, or combining honey and fruit to produce cyser, sometimes referred to as “apple mead” and best described as a cross between cider and mead.

American cider, as well as the production, culture, and sensory evaluation of ciders from all over the world is just a small part of the information included in the Society of Wine Educators’ Beverage Specialist Certificate.

Other topics included in this 100% online program include coffee, tea, sake, beer, distilled spirits, and—of course—wine. Click here for more information.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

 

Asti: Simple, Fruity, Delicious (and yet so Complicated)

  By admin | January 10, 2018 - 7:36 am | ,
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http://www.astidocg.it/en/prodotto-gallery/

http://www.astidocg.it/en/prodotto-gallery/

Every wine lover—whether we admit it or not—has enjoyed a glass of Asti Spumante (which the wine cognoscenti will refer to simply as “Asti”) or Moscato d’Asti with lunch, brunch, or on New Year’s Eve.

It is predictable and quite correct—in most cases—to dismiss these sweet wines as “easy to love,” “great for beginners,” or “just a simple little quaff.” However, if we dig into the disciplinare of the Asti DOCG, we see that a range of wines are allowed to be produced under the designation—including wines from three sub-zones, late harvest wines, and bottle-fermented wines—all of which have probably never been referred to as “simple.” Add to these complications the fact that the rules of the DOCG were recently changed to allow the production of dry wines under the Asti DOCG—and we’ll see that perhaps we need to change our minds about Asti.

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For starters in breaking down the wines of Asti, we can determine that all of the wines produced under the Asti DOCG (located in Piedmont, Italy) are sparkling or slightly so, and are, in all cases, produced using 100% Moscato Bianco (more commonly known [outside of Italy] as Muscat blanc à Petits Grains). That’s pretty must where the similarities end. The differences are discussed below, after a short discussion on sweetness.

How Sweet it is: There is no simple statement of required levels of sweetness for the various versions of Asti. The appellation’s disciplinare does, however, state a required level of alcolometrico volumico potenziale—potential alcohol volume (the abv that would be achieved if all of the fermentable sugar was allowed to convert to alcohol)—in other words, a required ripeness at harvest for each style of wine. In addition, there is a required level of alcolometrico volumico effettivo—the actual alcohol by volume stated for each wine. By doing a bit of math, we can determine the difference between each wine’s required potential alcohol and required actual alcohol —which (using more math) will reveal the approximate amount of sugar allowed or required to be in the finished wine. For the purposes of this discussion, we’ll use the following formula: Brix X 0.55 = Potential Alcohol (or, Potential Alcohol/.55 = Brix).  Note: This calculation is at best a generality, but it is a good-enough starting point for a discussion on the character of these wines.

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Asti DOCG: Asti DOCG is sometimes referred to as Asti Spumante; both terms are acceptable for use under the DOCG. Asti/Asti Spumante DOCG is produced via second fermentation in pressurized tanks (autoclaves) using the production method commonly referred to as the Charmat Method—known in Piedmont as the Metodo Marinotti.  By EU definition, spumante means “sparkling” and as such, the minimum pressure of the dissolved bubbles of Asti is 3 atm. For these wines, the required minimum potential alcohol is 11.5%. Until recently, the required actual abv was 6.0% to 9.5%; a bit of math tells us that the (previsouly) required minimum residual sugar was around 3.6% (making these wines demi-sec or dolce [semi-sweet to sweet]). However…

New! Asti Secco: In August of 2017, the regulations were revised, and the maximum required actual alcohol (formerly 9.5%) was deleted. This means that Asti DOCG may now be produced in a dry style.  The only change in the actual rules appears to be the deletion of the 9.5% maximum actual abv requirement, but the Asti DOCG Consortium is encouraging the use of the term “secco” for wines with a 11% minimum abv (actual), and the use of the term “dolce” for the traditional, sweet wines. (The revision in the disciplinare only applies to Asti/Asti Spumante DOCG and does not affect the wines described below.)

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Asti Metodo Classico DOCG: These wines, which may also be referred to as Asti Spumante Metodo Classico DOCG, are required to be produced using the Traditional (bottle-fermented) Method of sparkling wine production and must be aged on the lees for a minimum of nine months. The required minimum sweetness (based on a required potential minimum alcohol of 12% and a required actual alcohol of 6% to 8%) is approximately 7% residual sugar and are therefore all of these wines are sweet (dolce).

Moscato d’Asti DOCG: This is the beloved, sweet sipper that has recently become so popular (although experienced wine lovers see this as a prime example of “everything old is new again” popularity). Moscato d’Asti is made using the “partial fermentation” method of sparkling wine production (also—somewhat obviously—also known as the “Asti method”). This means these wines are made by one pressurized fermentation (only) that is interrupted while there is just a bit of bubble (a maximum of 2 atm) built up in addition to a good deal of sweetness still left in the wine.  The numbers of 11% minimum potential alcohol and 4.5% to 6.5% acquired alcohol means that these wines are always sweet with at least 8% residual sugar (to use generalized terms).

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Moscato d’Asti Vendemmia Tardiva DOCG: This late-harvest version of Moscato d’Asti requires a minimum potential alcohol of 14% and a acquired alcohol of 11%, meaning these wines will have at least (approximately) 5% residual sugar. This wine is not allowed to be chaptalized and must be aged for at least one year from the date of harvest.

Sub-regions: As for the sub-regions of the Asti DOCG, they are only approved for a few of the wines and (of course) they have a few of their own requirements:

  • Canelli: This sub-zone (located in the center section of the DOCG) is only approved for Moscato d’Asti, and the wines using this designation must have a potential alcohol of 12% abv (slightly higher than the general requirement of 11%).
  • Santa Vittoira d’Alba: This sub-zone (located to the west of the central DOCG zone) is approved for Moscato d’Asti and Moscato d’Asti Vendemmia Tardiva.  Moscato d’Asti Santa Vittoira d’Alba must have a potential alcohol of 12%. The vendemmia tardiva wines have quite a few unique requirements, including: a potential alcohol content of 15% and an actual minimum of 12% abv, a minimum aging of two years (beginning with January 1 of the year after the vintage year), and partial-drying of the grapes (post-harvest).
  • Strevi: Like the Canelli sub-zone, Strevi (located on the eastern edge of the DOCG) is approved for Moscato d’Asti only, and the wines using this designation must have a potential alcohol of 12% abv (slightly higher than the general requirement of 11%).

Asti….like we said, so fun, fruity, simple, and (sometimes) sweet….and yet again, so complex.

References/for more information:

 

 

 

Cracking the Crémant Code

  By admin | December 30, 2017 - 8:03 pm |
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It’s such a great question for a wine exam…it might be worded something like this: “Which of the following regions all produce sparkling wine under a Crémant AOC?” The answer could include the following names: Alsace, Bordeaux, Bourgogne, Jura, Limoux, Die, and the Loire.

As wine lovers, we all acknowledge there is (and will always be) only one Champagne, but we also know that many sparkling wines are produced in France—and some of these sparkling wines are entitled to use the term “Crémant” in the context of their AOC pedigree.

These crémants have a lot in common— the most important principle being that they must be produced using the Traditional (bottle-fermented) Method of sparkling wine production. In addition, they must all be aged for a minimum of 12 months post-tirage—including at least 9 months on the lees—and hand-harvesting is mandatory.  Beyond these basics, however, there is quite a bit of diversity in the crafting of crémant. Read on to find a few of these differences…you may find a new favorite wine, and you may glean some information that could prove to be useful on your next wine exam!

Christmas time at the Place Kléber in Strasbourg

Christmas time at the Place Kléber in Strasbourg

Crémant d’Alsace: Among students of wine, the Crémant d’Alsace AOC is remembered for being the only AOC in the region to allow the use of the Chardonnay grape (although Pinot Blanc is more likely to be found in your flute). Bubbly from Alsace is unique in that it allows for the use of an interesting array of grapes: white sparklers may be made using Riesling, Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, and/or Chardonnay; rosé (more typically) must be 100% Pinot Noir.

Crémant d’Alsace makes up a good proportion of the total output of wines from Alsace and typically accounts for anywhere from 20% to 25% of the total output of the region. These wines are widely distributed and relatively inexpensive. I often pick up a bottle of Lucien Albrecht Crémant d’Alsace Brut N/V at my local “fancy” grocery store ($21.99 the last time I checked); this is a lovely, delicate wine with floral notes and fruity (apple, peach, pear, apricot) flavors made from 50% Pinot Blanc, 25% Pinot Gris, and 25% Riesling.

The Pont de Pierre ("stone bridge") over the Garonne River in Bordeaux

The Pont de Pierre (“stone bridge”) over the Garonne River in Bordeaux

Crémant de Bordeaux: Just a tiny bit of Crémant de Bordeaux is produced, particularly when you compare the 250 acres (110 ha) dedicated to producing Bordeaux bubbles—as compared to 300,000 acres (110,000 ha) for the whole region. However, the bubbly version is allowed to be produced anywhere within the confines of the larger Bordeaux AOC, so larger quantities are possible.

Crémant de Bordeaux is allowed to be produced using the standard grapes of the area—with a required minimum of 70% of the blend dedicated to Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Carmenère, Muscadelle, Sémillon, Sauvignon Blanc, and Sauvignon Gris. The other 30% may also contain Colombard, Merlot Blanc, and/or Ugni Blanc. Crémant de Bordeaux may be white (blanc) or rosé.

Some of these wines make it to the US, and I’ve recently enjoyed Jaillance Cuvée “L’Abbaye” Crément de Bordeaux Sparkling Brut—a crisp, clean, fruity blend of 70% Sémillon and 30% Cabernet Franc, purchased for around $17.00

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Crémant de Bourgogne: Crémant de Bourgogne may be produced anywhere within the Bourgogne wine region, and is often noted as a “replacement” wine for Champagne—for a few very good reasons. First, a good deal of the grapes used in Crémant de Bourgogne are grown in the Châtillonnais, in a group of vineyards clustered around the town of Châtillon-sur-Seine, located very close to the Aube department (and the southern boundary of the Champagne region).

In addition, the list of grapes allowed are similar (although not identical, as nothing in the world of wine is ever that simple) to those used in Champagne—including Chardonnay, Pinot Blanc, Aligoté, Melon de Bourgogne, Sacy (a white grape also known as Tressallier), Pinot Noir, Pinot Gris, and Gamay. The final blend is required to contain a minimum of 30% (combined) Chardonnay, Pinot Gris, Pinot Blanc, and/or Pinot Noir; and Gamay is topped at a maximum allowance of 20%.  Crémant de Bourgogne may be either white or rosé.

These wines are usually easy to find in the larger US Markets; I often pick up Simonnet-Febvre Brut N/V Crémant de Bourgogne at my local “big box” wine and spirits store. This sparkler, produced from a traditional-sounding blend of 60% Chardonnay and 40% Pinot Noir, is aged for 24 months on the lees. The result is an elegant wine with aromas and flavors of citrus, apple blossoms, green apples and brioche.

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Crémant de Die: Crémant de Die AOC is one of a group of AOCs—also including Châtillon-en-Diois, Coteaux de Die, and the slightly-sweet-and-slightly-bubbly Clairette de Die—located in the Drôme Département to the east of the Rhône River (and, latitudinally speaking, somewhat in-between the Northern and Southern Rhône).

Crémant de Die is only produced in a white (blanc) version, and must have no more than 1.5% residual sugar. Crémant de Die is typically based on the Clairette grape, with allowed inclusions of Aligoté as well as a maximum of 10% Muscat Blanc à Petits Grains.

Crémant du Jura: The Jura—known to most wine lovers as that obscure region between Burgundy and Switzerland—is recognized in particular for its biologically-aged Vin Jaune and its fortified MacVin du Jura. However, Traditional Method sparkling wines—both white and rosé—have been produced under the Crémant du Jura AOC since 1995. Still wines produced in the same area are labeled under the Côtes du Jura AOC.

The grapes allowed in Crémant du Jura include Pinot Gris, Pinot Noir, Poulsard (a dark-skinned red grape), Trousseau (a red grape also known as Bastardo), Chardonnay, and Savagnin.

The Château de Chenonceau in the Loire Valley

The Château de Chenonceau in the Loire Valley

Crémant de Loire: The Crémant de Loire AOC is considered to be a regional appellation of the Loire Valley, and while it is (along with Rosé de Loire) about as close as the area gets to a regional appellation, the bubbly wine is only allowed to be produced in the center part of the long and winding Loire Valley (equating to those areas covered by Anjou, Saumur, and Touraine).

Crémant de Loire may be produced in white and rosé versions. The list of approved grapes reads like the greatest hits of the Central Loire, and includes Chenin Blanc, Chardonnay, Orbois, Grolleau, Grolleau Gris, Pinot Noir, Pineau d’Aunis, Cabernet Sauvignon and/or Cabernet Franc. Of these varieties, Cabernet Franc and/or Cabernet Sauvignon are restricted to a maximum of 20% of the final blend.

Crémant de Limoux: Sparkling wines produced in the Languedoc have been bottled under the Crémant de Limoux AOC since 1990. These wines are probably going to remain less popular and less well-known than their cousins bottled under the terms Blanquette de Limoux or Vin Mousseux Blanc Méthode Ancestrale (part of the Limoux AOC). Crémant de Limoux wines have their own style, and are typically produced drier, aged longer, and always produced using the Traditional Method—as opposed to their more famous cousins.  Crémant de Limoux, which may be white or rosé, is produced using 50% to 90% Chardonnay, 10% to 40% Chenin Blanc, and allows for limited use of Mauzac and Pinot Noir.

A note on Savoie: As of the 2014 harvest, sparkling wines produced in the Savoie region can use the label term “Crémant de Savoie” – however, for now, the appellation is known as the Vin de Savoie AOC.

References/for more information:

Post authored by Jane A. Nickles, CSE, CWE…SWE’s Director of Education and Certification