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All of Vienna in One Glass

  By admin | March 27, 2014 - 4:38 pm | ,
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viennaVienna has a unique history of wine production.  The bustling capital city is home to 612 hectares (1,500 acres) of vineyards, planted in both the outer districts and outskirts of the city.  These vineyards provide a substantial amount of lovely scenery as well as a significant economic input to the city of Vienna.

The quality wines of Vienna are classified under the Weinbaugebiete region of Wien (Vienna). As is to be expected for a modern urban region, Wien is by far the smallest, in terms of both square mileage and production, of Austria’s four Weinbaugebiete. Wien produces a mere 1% of the total output of Austria.

Traditionally, wines from Wien have been known as “Heuriger,”or wine tavern wines.  A unique Austrian tradition, a Heuriger is basically a tavern operated by a wine maker and may only serve its own wines.  Some are open year-round and serve a wide variety of food, while others, known as “Buschenschank” are hidden among the vineyards and may only be open a few weeks a year, serving the new wine of the vintage and simple “snacks” to accompany the wine.

Vineyards ViennaNowadays, the wines of Wien are enjoying a newly-found reputation as fine wines; many are to be found on the wine lists of the most forward-thinking and renowned restaurants, and some have even reached “cult wine” status. As of the 2013 vintage, the region’s traditional wine has earned the highest classification status available to Austrian wines – the Districtus Austriae Controllatus (DAC).

The Viennese DAC is officially known as Weiner Gemischte Satz DAC. Gemischter Satz (loosely translated) means “mixed set” and the qualifications for the DAC are both highly unique and very strict. This style of wine has been called “all of Vienna in one glass.”

To qualify, the wine must be made from white wine grapes grown in Vienna area vineyards planted with at least three quality grape varieties. The grapes must be harvested, pressed, and fermented together, with the largest portion of a single grape variety no more than 50% and three varieties must make up at least 10% each. The wines are meant to be fruit-forward and are not allowed to show “significant influence of oak.”

St. Charles' Church (Karlskirche) in Vienna

St. Charles’ Church (Karlskirche) in Vienna

An unusual factor of this DAC is that the grapes must not just be processed together; they must also be grown together in what is now known as a “field blend” – side by side in the vineyard. While the regulations require a minimum of three different varieties, up to 15 varieties are listed as “approved” for use and may be present in a single wine.  Approved varieties include traditional Austrian varieties such as Grüner Veltliner, Sylvaner, Traminer, Rotgipfler, Neuburger, Weissburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris), as well as international varieties such as Chardonnay (sometimes known in Austria as “Morillon”).

Viennese wine not made according to the strict standards for the Weiner Gemischte Satz DAC will continue to be bottled under the Wien Weinbaugebiete category.

Click here for more information on the Weiner Gemischte Satz DAC from the AustrianWine.com website.

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La Bouteille de Suze

  By admin | March 25, 2014 - 7:34 pm |
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SuzeSuze, a lightly sweet type of bittered liqueur, was created in Paris in 1889 by a distiller named Fernand Moureaux.  While Suze has long been popular in Europe as an aperitif and mixer, it has just become available on the American Market.

The original recipe for Suze called for wild gentian root harvested from the mountains of the Jura and Auvergne regions of France.  Other ingredients in this highly aromatic, bright yellow liqueur include vanilla, dried wildflowers, fennel, bitter oranges, and honey.

Now produced by Pernod Ricard, Suze is among the top selling aperitifs in France.  The fame and reputation of Suze received quite a boost in 1912 when it was featured in the painting “La bouteille de Suze” (Bottle of Suze) by Pablo Picasso.

The painting, actually a collage, incorporates bits of newspaper, wallpaper, and construction paper to portray (some art critics say “suggest”) a liquor bottle with a label, a glass, an ashtray, and a lit cigarette. These all rest on a blue table in front of a wall covered with diamond-patterned wallpaper and pieces of newspaper.

glass and bottle of suzeThese elements all represent the popular daily Parisian routine of reading the paper while smoking and drinking in a café; however, at the same time, the newspaper articles themselves tell of the terrifying events of the First Balkan War. Many art critics believe these elements represent the juxtaposition of the simple pleasures, as well as the horrors, of modern life.

If you would rather concentrate on life’s pleasures, try a White Negroni – 2 parts gin, 1 part Suze, and 1 part White Vermouth shaken and strained over ice, garnished with a lemon twist.

“La Bouteille de Suze” (Glass and Bottle of Suze) by Pablo Picasso is currently on display at the Kemper Art Museum in St. Louis. Click here to read about the painting in the museum’s archives.

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

“Dr. Zwack, das ist ein Unicum!”

  By admin | March 12, 2014 - 1:13 am |
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zwackProduced in Budapest, Hungary; Unicum is a bold, bitter liqueur created using over 40 different botanicals. Unicum was invented in 1790 by Dr. József Zwack, Royal Physician to the Hungarian Court, in order to settle the stomach of Emperor Joseph II, then the Holy Roman Emperor and King of Hungary.

The beverage is said to have received its name when Emperor Joseph proclaimed, “Dr. Zwack, das ist ein Unicum!” meaning the drink was “rather unique!”

In 1840, the Doctor’s son, József Junior, founded J. Zwack & Partners, the first Hungarian liqueur manufacturer. Soon, J. Zwack & Partners was one of the leading distilleries in Eastern Europe, producing over 200 varieties of spirits and liqueurs and exporting them all over the world.  The distillery was handed down through the generations of the family and successfully operated until the facility was completely destroyed during World War II.

After the war, in 1948, the distillery was seized from the Zwack family and nationalized by the Communist regime.  János and Péter Zwack, the grandson and great-grandson of the founder, escaped the country with the original Zwack recipe.  Another grandson, Béla, remained behind to give the regime a “fake” Zwack recipe and became a regular factory worker.

Zwack PosterMeanwhile, János and Péter migrated to the United States and settled in the Bronx.  Péter worked diligently in the liquor trade and entered into an agreement with the Jim Beam Company to produce and distribute products under the Zwack name.

In 1988, one year before the fall of the communist regime, Péter returned to Hungary in 1988 and repurchased the Zwack production facility from the state.  By 1990, the production of the original Zwack formula and many other products resumed in Budapest.

The Zwack Company has since recovered its position as the leading distillery of Eastern Europe and is now run by the sixth generation of the Zwack family.

Click here to visit the Zwack Website

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

Plymouth Gin

  By admin | February 11, 2014 - 12:56 pm | , ,
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Photo by Gernot Keller

Photo by Gernot Keller

In the late 1700’s, at the time the London Dry Gin style was becoming wildly popular,  distillers in other English cities developed their own styles of gin as well.  Plymouth, Bristol, Warrington, and Norwich all had their unique styles. Plymouth Gin, produced since 1793, is the only one of these historic gins still produced today.

The building which was to become the Plymouth Gin distillery was originally a Dominican Monastery inhabited by an order known as the Black Friars. In 1536, at the time of the Reformation, the Monastery was dissolved and the building was put to other uses, including a debtor’s prison and a meeting place.  Legend has it that the Plymouth pilgrims who sailed to America aboard the Mayflower spent their last night in England here in 1620. The next morning, they made the short walk down to the harbor, ready to set sail to America and found a “new” Plymouth. The Mayflower ship forms a part of Plymouth Gin’s trademark label today.

In 1697, the building became the Black Friar’s Distillery.  Part of the distillery is housed in what was once the rectory of the monastery and retains a hull-shaped timber roof built in 1431.  This makes it one of the oldest buildings in Plymouth and a protected national monument.  With records of a “mault-house” on the premises dating to 1697, the distillery also claims to be the oldest working gin distillery in the world. The distinctive Plymouth Gin began to be produced in 1793, not long after the business became known as “Coates & Company.”

plymouth ginIn 1896, Plymouth Gin was mentioned in what is considered to be the first documented recipe for the drink that would become known as the dry martini. The recipe, under the name “Marguerite Cocktail,” appeared in a book published by the Excelsior Publishing House in New York known as “Stuart’s Fancy Drinks & How to Mix Them,” by Thomas Stuart.  Plymouth Gin is listed as the key ingredient, along with “French Vermouth and a dash of orange bitters.”

The style of Plymouth Gin is crystal-clear color in color with a full-bodied texture, fruity aromas and a very aromatic juniper berry profile.

For more information, visit the Plymouth Gin website.

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

Of Roads and Négrette

  By admin | February 2, 2014 - 12:09 pm | ,
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The Coat of Arms of Fronton

The Coat of Arms of Fronton

The year is 100 BCE…the Romans are continuing their northward expansion into southern Gaul – the land which will become modern day France.  Everywhere the conquering Romans go, they make their mark with the two main defining elements of the Roman Empire – roads and wine.

It is believed that the first vines in The Languedoc-Roussillon were planted around this time – and soon thereafter, vines were planted in Fronton as well – a smaller area to the west .

Located just north of Toulouse, Fronton, now an AOC, features rustic red and rosé wines.  Known as Côtes du Frontonnais until 2005, the region has rocky soils and a very dry, warm climate.  The main red grape of Fronton is Négrette, an ancient Gallic variety that is related to Malbec.  This was recently determined through genetic testing of Négrette which unfortunately disproved the traditional story of the grape:  that it was originally from Cyprus and was introduced into the area by the Knights Templar, returning from the crusades.  While it is true that the region was taken over in the 12th Century by the Knights Hospitaler, a monastic military order similar to the Knights Templar, it seems the grape was in the region before the Knights.

Almost 85% of Fronton AOC wines are red, which must contain a minimum of 50% Négrette.  The other 50% may include a mix of Cabernet Sauvignon, Cabernet Franc, Syrah, and Malbec.

Négrette at Harvest

Négrette at Harvest

Négrette has a very distinct character and profile, featuring aromas of anise and red fruit.  Some people describe the wines as “foxy.” On the palate, the wines can show strong dark and dried fruit flavors with very little tannins, lending the wine a pronounced suppleness.  Winemakers making blends based on Négrette have to blend carefully with other grapes, as the delicate characteristics of the grape can be easily overpowered by more tannic varieties.

There are scattered plantings of Négrette found throughout the world, perhaps most surprisingly in the San Benito AVA, located in the Central Coast of California.  In California, it was known as Pinot St-George until 1997.  There are some plantings of Négrette in the Loire, notably in the Fiefs Vendeens area.  In the Loire, Négrette can legally be called “Ragoutant.” 

Viticulturally, Négrette does best in warm climates, as it is very susceptible to gray rot and odium.  The wines are best consumed within a few years of their release.

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Post authored by Ben Coffelt  – bcoffelt@societyofwineeducators.org

Guest Post: Turbiana, is it Trebbiano…or not?

  By admin | January 23, 2014 - 12:53 pm | , ,
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TurbianaToday we have a guest post from Wai Xin, a wine educator based in Singapore.  Xin brings us on a fascinating journey to get to the truth about Turbiana!

Modern DNA profiling ability has enabled researchers to name most grapes and their parentage. But for those who won’t be spending time on reports, they find the proof in the glass. While not always exact, some characteristics that run in the vine family can be tell-tale signs of its lineage, with slight variations attributed to vintage and geographical differences. But if you need a grape to stump someone, try Turbiana.

Sitting at a Zenato wine dinner three months ago, I overheard diners and their enthusiasm to taste the flagship wines – two vintages (2005 & 2006) of Sergio Zenato Riserva and a 2008 Amarone della Valpolicella Classico. All rich and opulent, and should you have a case of the 2005 Sergio Zenato Riserva, it is certainly a good time to start exploring. But what really started the discussion among nearby wine specialists wasn’t the Amarone, they were two dry whites from Lugana.

Lugana is a small region south of Lake Garda, sitting near the border of Veneto and Lombardy. As often happens to a small region nestled between two large areas, it is often overlooked.

To try and figure out Lugana, I pulled my phone out from pocket and conjured my secret stash of wine resources. A Dropbox account containing handy resources such as maps, scholarly texts, and in this case, 521 official documents detailing all the approved Italian wine regions from IGT to DOCG.

“I vini a denominazione di origine controllata “Lugana” devono essere ottenuti dalle uve provenienti dal vitigno Trebbiano di Soave localmente denominato Turbiana o Trebbiano di Lugana.”

white wine tastingIn loosely translated essence, “Trebbiano di Soave, in local terms Turbiana or Trebbiano di Lugana.” Trebbiano and Soave sounded familiar enough to us. Done deal.

Or is it?

Two weeks after that dinner, on a friend’s insistence I met Fabio Zenato from Le Morette. “You must meet this man and his wines” my friend said, “I have never tried this variety before.”

At our meeting, an assortment of sparkling, dry, red and dry white wines were laid out on the table, and the word Lugana caught my eyes again. But instead of calling it a Trebbiano di Soave, Fabio addressed it with an alien name Turbiana. Tur. Interesting…

Very often Trebbiano, one of the most planted varieties in Italy, has its name appended with a region. Names like Trebbiano d’Abruzzo, Trebbiano di Soave, Trebbiano di Romagna and others are aplenty. The French call it Ugni Blanc, but even with that, it is still one of the many French synonyms.

In 2001, a group of researchers from University of Milan looked into the differences between these “Trebbiani” and other grape varieties that could be related. The result showed huge genetic differences suggesting that most Trebbiano, if related, must be cousins. Two grapes showed remarkable resemblance; Trebbiano di Soave and Verdicchio were 99% similar, while Turbiana differed slightly with Verdicchio at 97%.

Fabio supported the 2001 study. With this result, he can prove his claim since it had clearly demonstrated that Turbiana was significantly different from Trebbiano. I support his cause, and by calling it Trebbiano, it only misrepresents the Lugana native to a distant family. To get things right, Trebbiano di Lugana needs to be correctly known as Turbiana, and Trebbiano di Soave as Verdicchio.

lugana vineyardsIn Singapore, Lugana wines are almost non-existent with only a handful of merchants carrying one or two labels. The Zenato Luganas are available in Crystal Wines, while Monopole carries a Lugana from Tommasi owned Villa Giradi. Fabio’s visit to Singapore in October was to look for an importer. In December, his wines were showcased over a Veneto wine dinner, but as of today, I am not certain if anyone was confident to take up the distribution rights.

With my few experiences of Turbiana, it had came across being neutral and shapeable. While at other times, fully expressive of its fruits and minerals. Such unpredictability can make it difficult to handle, yet intriguing for some. The name change will do some good, but first it has to overcome the many obstacles ahead.

Tasting Notes: 

Zenato Lugana DOC San Benedetto 2012 – Hint of ripe tropical fruits showed initially and supported by a more melon-like aroma. While the palate was crisp and bone dry, the fruit flavors that showed on the finish was a welcoming touch. A simple wine but paired fine with fresh seafood.

Zenato Lugana Riserva “Sergio Zenato” 2007 – Having aged in oak barrels, tinge of smoky aroma overshadowed a neutral fruit. Palate had a light hint of residual sweetness and finished off with good roundness. Rather akin to a rich Chardonnay.

Le Morette Lugana DOC Mandolara – Youthfulness of the wine showed both in glass and palate. A gentle expression of fresh apple and flowers, the steel-like palate was driven by pronounced salty mineral touch that cut from beginning to finish.

Le Morette Lugana DOC Benedictus  Keeping the skin with the juice gave a nice straw gold tone and dense phenolic volume. Partially fermented in small oak barrels also imparted spicy note to the rich spectrum of aromas. If there’s a lack of description for the wine, one can say there’s a taste of grape flesh within.

Wai Xin, CSW, FWS is a wine communicator based in Singapore. He describes his journey to wine as follows – “I woke up one day and decided to throw my Java coding career out of the window for a lifetime of intoxication. Believing strongly that wine is for enjoyment and not a trading commodity, I encourage sensible, affordable drinking and the exploration of individual preferences.”

Wai Xin is the author of a blog entitled “Wine Xin- The Babbler”, as well as a contributing author for EnjoyWine.Sg and ChubbyHubby.Net (a food, family, and lifestyle blog). Xin may be reached at this.is@winexin.sg or via twitter @Winexin.

Note from Jane N:  What I find most interesting about Xin is his “98” score on the CSW – very impressive!!

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It’s Official: Cabernet is King!

  By admin | January 6, 2014 - 2:54 pm | ,
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Photo: www.adelaide.edu.au

Photo: www.adelaide.edu.au

If you are a Cabernet Sauvignon lover, rejoice! According to a new report issued today (January 6, 2014), Cabernet Sauvignon is now the most widely planted wine grape variety (by vineyard area) in the world.

This piece of news is actually the result of decades worth of research conducted by the University of Adelaide; funded by Australia’s Grape and Wine Research and Development  Corporation. 

The report, entitled “Which Winegrape Varieties are Grown Where:  A Global Empirical Picture,” is purported to be the first complete database of the world’s winegrape varieties, compiled using data from over 44 countries.

The database and its narrative, which has more information than most of us have ever even dreamed of, is available for free download, courtesy of the University of Adelaide:  just click here.

According to the report, the top ten wine grape varieties grown worldwide are currently:

  1. Cabernet Sauvignon
  2. Merlot
  3. Airén
  4. Tempranillo
  5. Chardonnay
  6. Syrah
  7. Garnacha Tinta
  8. Sauvignon Blanc
  9. Trebbiano Toscano
  10. Pinot Noir

Red Grapes 3.3Other interesting pieces of information include the top five winegrapes that have increased in vineyard volume over the past ten years, which are:  Tempranillo (#1), Syrah, Cabernet Sauvignon, Merlot, and Chardonnay (#5).  Accordingly, the five grapes that have declined the most in vineyard volume are Airen at #1, followed by Mazuelo, Grasevina, Garnacha Tinta, and Trebbiano Toscano.

The report (all 670 pages of it) is a wealth of information – so much so that you should wait to download it until you have a large block of free time!

For More Information:  The University of Adelaide , Australia’s Grape and Wine Research and Development  Corporation

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

Is that Kona in your Coffee?

  By admin | January 4, 2014 - 11:44 am | ,
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Hawaii Big IslandCoffee was first introduced to Hawaii in about 1813, via an ornamental coffee tree brought to Honolulu by Don Francisco de Paula y Marin, the Spanish physician to King Kamehameha the Great.  Soon, it became an agricultural mainstay of the islands, along with sugar cane and pineapple.

However, several circumstances combined to reduce the amount of coffee grown on the Hawaiian Islands, including the coffee blight of 1858, the result of an insect infestation; the world coffee crash in 1899, and the labor-intensity of coffee agriculture.

Of the small amount of land growing coffee in Hawaii today, the most famous region is Kona.  Located on the western slopes of the Big Island of Hawaii, the Kona district contains the heart of Hawaii’s “coffee belt,” which is about two miles wide and at the highest point measures 2,000 feet in elevation.  The area has a microclimate ideally suited to growing coffee, in part because the prominent volcanoes provide rich soil and help block the rains that fall prominently on the eastern side of the island.  The small size of the growing area and the high quality beans it produces contribute to a high price and a high demand.

Coffee on TreeThere are two types of Kona coffee, each with several grades.  Grades are determined by size, density, moisture content, and defects.  Type I grades are Extra-Fancy, Fancy, Kona #1, and Prime.  The grades for Type II are Kona #1 Peaberry and Kona Peaberry Prime.  The term “peaberry” refers to the shape of the bean.  Normally the fruit of the coffee plant contains two beans that develop with flattened facing sides, however, if only one of the two seeds is fertilized, the single seed develops into an oval (or pea-shaped) bean.  Kona is, along with Tanzanian Coffee, one of the two main types of coffee associated with peaberry beans.

These grades originated in the 1980s, when the word Kona was used on a wide variety of products.  In order to protect the region of origin and control the quality of the product, the Hawaii Department of Agricultural created the grades and required inspection of beans, proof of geographic region of origin, and proper labeling of its coffee.

Coffee labeled as Kona must be completely from the Kona District and include the identifier “100% Kona Coffee,” a phrase trademarked by the Hawaiian Department of Agriculture in 2000.  Kona Blends are allowed and may be a combination of Kona and beans from other regions, but must contain at least 10% Kona beans with the percentage of Kona beans clearly displayed.

As with other coffee regions, the producers and the state have had to be very protective over the Kona name and label, as some third-party companies were found to be labeling Central American coffee as Kona.  These mislabeled beans made it to coffee-store chains such as Starbucks and Peet’s, who upon learning of the issue contributed to a settlement and agreed to buy future beans directly from Kona farmers.

If this story sounds similar to those you have heard regarding wine, brandies, types of cheese and other agricultural products, you are correct!

If you would like to learn more about coffee, you may be interested in SWE’s Beverage Specialist Certificate program, which in addition to coffee, includes information on wine, beer, spirits, sake, tea, bottled water, and ready-to-drink beverages.

 

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Post authored by Ben Coffelt  – bcoffelt@societyofwineeducators.org

U.S. Distillery License #1

  By admin | December 28, 2013 - 4:59 pm | ,
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11932270_ml (1)Applejack, a type of brandy made from apple cider, was one of the most popular beverages in colonial America.  Applejack was historically made by a traditional method known as freeze distillation, involving leaving apple cider outside to freeze, and chipping off chunks of ice in order to concentrate the alcohol content.   The term applejack derives from jacking, a term for freeze distillation.

In 1780, soon after the American Revolution, the new nation’s first distillery permit – U.S. License #1 – was granted to a producer of apple brandy, Laird’s Distillery of Scobeyville, New Jersey.  Laird’s had been producing applejack since 1760 and supplied brandy to George Washington’s troops during the revolutionary war.  Laird’s applejack was later used as currency to pay road construction crews during the colonial period.  1933, Laird & Company was granted a federal license under the Prohibition Act to produce apple brandy for “medicinal purposes”, allowing the company to resume operations prior to repeal.

Applejack is still produced by Laird’s distillery, albeit using modern distillation methods.  The distillery is now located in Virginia near the source of their apples but the historic New Jersey site is still maintained for use in maturing and bottling the spirits. Laird’s Applejack is a blend of 35% apple brandy and 65% neutral spirits.

applejackThe company also produces Old Apple Brandy (aged for 7 ½ years), 12 year old rare apple brandy, and Laird’s Bottled-In-Bond Straight Apple Brandy (100 proof).  For many years Laird’s was the only producer of apple brandy in America, however, several other distillers in the United States, notably the Germain-Robin craft distillery in California, are now producing apple brandy.

Despite the history, the terms applejack and apple brandy are now used synonymously in the United States. Demand for apple brandy declined in the 1960s, but the spirit is seeing a renewed interest among mixologists.  The classic cocktail made with applejack is the “Jack Rose,” a blend of applejack, lemon juice, and grenadine.

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

The Ice Wine Fiasco of 2011

  By admin | December 19, 2013 - 2:40 am | ,
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Germany State Building WinterWho knew? There was, according to at least one German newspaper, an “Ice Wine Fiasco of 2011.”

Under German law, grapes for Eiswein may only be harvested when the temperature is –7° C (19° F) or colder. The grapes must then be harvested before they thaw, usually in the early morning hours, and pressed while still frozen.

In 2011, it did not get cold enough in many of Germany’s vineyards to produce a true Ice Wine, and as a result, a good deal of the grapes spoiled on the vine. And yet, 470,000 liters of ice wine were declared.

According to Ulrike Höfken, the Environmental Minister of Rhineland-Palatinate, a large percentage of the Ice Wine declared in 2011 was rejected by State Inspectors.  The main reasons cited for the rejection of the wine was inaccurate reporting of alcohol content and  excessive amounts of volatile acidity.  At the heart of the matter was the suspicion that the wines had been illegally doctored with added sugar, water, flavors or glycerin.  Most of the wine estates involved deny such claims and many have filed lawsuits, the results of which are yet to be determined.

germany vineyards snowIn order to avoid a repeat of just such a fiasco, a new law has been enacted, covering the German state of Rhineland-Palatinate.  Rhineland-Palatinate is home to six of Germany’s thirteen Anbaugebiete, including the Rheinhessen, Pfalz, Mosel, Nahe, Mittelrhein and Ahr.

The new law requires wine growers to declare the amount of grapes, type of grapes, and the location of said grapes that are intended for use in  ice wine by  November 15, before the harvest.  Previously, growers had until January 15 of each year to make their reports to the Landesuntersuchungsamt (LUA), otherwise known as the State Agency for Consumer Protection.

According to the LUA, the new law will help to preserve the reputation and quality of German Eiswein by allowing State Inspectors to monitor the grapes and their suitability for use in ice wine before the harvest.

For more information, click here (use Google Translate if necessary).

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org