Author Archives: admin

Is Virginia “The Bordeaux of North America?”

  By admin | April 28, 2013 - 1:59 pm | ,
Leave a comment

Guest Author Jay Youmans, MW, CWE, dares to ask the question!

Is Virginia the “Bordeaux of North America?”

MonticelloI know that this is a bold, if not outright outrageous, question to ask about an East Coast wine region that is relatively unknown to most of the country. But before you start pelting me with your Napa Cabs and Your Washington State Merlots, hear me out!

I truly believe that some of the red blends being produced in Virginia are closer stylistically to Bordeaux than the vast majority of wines being made in California, Washington, or Oregon.

I was recently honored to be the Judging Director for the Virginia Governor’s Cup Wine Competition. This was a large and prestigious wine competition, with 377 Virginia wines entered and 43 accomplished wine judges from all over the world.  If you have attended SWE Conferences before, you might know two of our superstar judges – Shields T. Hood and David Denton, both CWE’s.

At the upcoming SWE Conference in Orlando, I will be showcasing the top 12 wines from this year’s Governor’s Cup Competition, and I find it very interesting that 11 of these wines are blends of grapes you would find in Bordeaux and Southwest France.  Here is a list of the wines we will taste:

  • Cooper Vineyards – 2010 Petite Verdot Reserve
  • King Family Vineyards – 2010 Meritage
  • Lovingston Winery – 2009 Josie’s Knoll Estate Reserve (Meritage)
  • Philip Carter Winery – 2010 Cleve (Petite Verdot/Tannat)
  • Pollak Vineyards – 2009 Cabernet Franc Reserve
  • Potomac Point Vineyard and Winery – 2010 Richland Reserve Heritage (Merlot/Cabernet Franc/Cabernet Sauvignon/Tannat/Petite Verdot)
  • Rappahannock Cellars – 2010 Meritage
  • RdV Vineyards – 2010 Rendevous (Meritage)
  • RdV Vineyards – 2010 Lost Mountain (Meritage)
  • Sunset Hills Vineyard – 2010 Mosaic (Merlot/Cabernet Sauvignon/
    Cabernet Franc/Petite Verdot)
  • Barboursville Vineyards’ 2009 Octagon 12th Edition (Meritage)
  • Trump Winery – 2008 Sparkling Rose (Chardonnay, Pinot Noir)

Shanandoah Valley MerlotAccording to the Virginia Wine Marketing Board’s “Virginia 2012 Commercial Grape Report,” the most widely planted red grapes in the Commonwealth are Bordeaux varieties:  Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot, in that order.  The number 5 red wine grape is Tannat, a variety found throughout southwest France.  The only other red wine grape with much presence in Virginia is Pinot Noir…and it trails pretty far behind.  As a matter of fact, Virginia grows 20 times more Cabernet Franc and 10 times more Cabernet Sauvignon than Pinot Noir.  (Virginia is definitely NOT the Burgundy of North America.)

Fast Facts About the Virginia Wine Industry:

  • The Jamestown settlers had high hopes that Virginia would become a major source of wine for the British Empire…so much so that in 1619 they passed a law requiring each male settler to plant and tend at least ten grapevines.
  • In 1774, Thomas Jefferson, along with Florentine Viticulturist Filippo Mazzei, established vineyards using vitis vinifera grapes on a plot of land adjoining Jefferson’s house at Monticello.  Unfortunately, they had very little success, and soon gave up their efforts altogether due to the revolutionary war.  In 1981, a new venture known as Jefferson vineyards began growing grapes and making wine on the historic site.
  • George Washington, at Mount Vernon, also attempted to grow European grape varieties.  However, every attempt to grow vinifera vines by the colonists met with failure.  Now, almost 240 years later, we know that the main culprit was Phylloxera, as well as other unknown pests and diseases in this new environment.
  • Beginning in the 1800’s, Virginia wines made from Native American grapes were very successful. So much so that, in 1873, a Virginia wine made from Norton, a native American (Vitis Aestivalis) grape variety, was named the “Best Red Wine of All Nations” at the Vienna World’s Fair.
  • At 230 wineries and counting today, Virginia is the fifth largest wine-producing state in the union after California, New York, Washington State and Oregon.
  • Virginia currently has 6 AVAs.  Click here for a list of The AVAs of Virginia .
  • The modern wine industry in Virginia has its share of interesting characters:  Dave Matthews (of the Dave Matthews Band) is the proud owner of Blenheim Vineyards in Charlottesville, and Donald Trump (yes, that Donald Trump) bought the former Kluge Estate Winery in 2011.  Now producing wine under the name Trump Winery, one of their specialties is a Cabernet Sauvignon/Cabernet Franc/Merlot/Petite Verdot blend called “New World Red.”  It seems The Donald might think Virginia is “the Bordeaux of America” as well!

Jay Youmans, MW

If you have an opinion about whether or not Virginia is “The Bordeaux of North America,” would like to, or would like to try these wines and judge for yourself, be sure and join me at this year’s SWE Conference!

Jay Youmans, MW, CWE, owns the Capital Wine School in Washington, DC, www.capitalwineschool.com; and Rock Creek Wine Merchants, a sales & marketing consultancy. In addition, he is a partner in Manse Field, a Pinot Noir vineyard in Martinborough, New Zealand.

Jay will be presenting his session, “Is Virginia the Bordeaux of North America?” at the 37th Annual Conference of the Society of Wine Educators in Orlando on Wednesday, July 31st at 4:45 pm.

Click here for more information on the SWE Conference.

The Maestro

  By admin | April 22, 2013 - 9:19 pm |
Leave a comment

Andre TTTAndré Tchelistcheff (1901-1994) was so impressive as a winemaker that he earned the lasting nickname “The Maestro.”  Born in Moscow, he fled Russia during the Revolution and studied agricultural technology in Czechoslovakia before landing in France, where he studied microbiology, fermentation, and oenology at the Institut Pasteur.

In 1938, Georges de Latour, the owner and founder of Beaulieu Vineyards in Napa Valley, made a tour of France in search of a new winemaker. He was looking for someone with a sophisticated palate and a scientific background.  He found it in André, who was working at the French National Argronomy Institute at the time.  André had already received numerous offers of work from all over the world, yet he accepted the challenge and, in 1938, moved to Napa to become the Vice President and chief winemaker at BV.

Upon his arrival in California, he stopped the over-sulfuring of wines and put an end to the practice of dumping large amounts of ice into the crusher to combat the searing heat of the Napa Valley in fall.  He pioneered the cold fermentation of whites and rosés, the control of malolactic fermentation in red wines, and the use of small barrel aging.  He spent years replacing rusty cast iron piping and pumps that were causing the wines to have unacceptably high levels of metallic concentration.

Napa AndreAndré also pioneered the study of viticulture and terroir in Napa Valley, implementing frost protection in the vineyards and the prevention of grape diseases. He studied the various sub-regions of Napa, identifying areas where world-class Cabernet Sauvignon could be made, and is credited with coming up with the term “Rutherford dust.” Most importantly, he created Georges de Latour Private Reserve Cabernet Sauvignon, which quickly became the benchmark style for high-quality Napa Valley Cabernet Sauvignon.

During his time with Beaulieu, Tchelistcheff trained many soon-to-be-famous winemakers, including Mike Grgich and Joe Heitz. He remained vice president of Beaulieu Vineyards until he retired in 1973.  In his “retirement” he consulted with dozens of wineries and winemakers in California, Washington State and Oregon. One of his first clients was Mary Ann Graf at Simi Winery, who is now recognized as the first woman winemaker in America. In full circle style, he consulted once again with Beaulieu Vineyards from 1991 until his death in 1994.

Always a gentleman, André was well-known and much beloved for his for his quick wit, sharp intellect, and European charm.  He was considered a master of the language of wine, and once described a Beaujolais as “a young woman, barefoot, the wind blowing in her hair, ruffling her blouse.  She has the look on Andre Tchelistcheffher face of an early peach, a teen-age beauty.”

Considered the most influential California winemaker since the repeal of prohibition, his many honors include being inducted into the Culinary Institute of America’s Vintner’s Hall of Fame in 2007, Wine Spectator’s Distinguished Service Award of 1986, and the 1970 Merit Award of the American Society of Enologists.  He was also recognized internationally, being named both a “Chevalier” and an “Officier du Mérite Agricole” by the French government.

However…to all those countless winemakers, grape growers, wineries and wine drinkers from the early days of the California wine industry and beyond, he will always be “The Maestro.”

Post written by Jane A. Nickles, CWE (your SWE Blog Administrator)-jnickles@societyofwineeducators.org

 

Le Pays Diois

  By admin | April 17, 2013 - 9:41 pm | ,
1 Comment
.

.

According to an old legend, thousands of years ago a Gallic shepherd was placed a bottle of local wine in the cold, winter waters of the Drôme River in order to cool the wine. The shepherd became distracted and forgot about the bottle, only to re-discover it several months later. When he opened the wine, he was met with a delightful spray of spritz; the wine had become lightly carbonated as the waters warmed up in the spring.

Many years later, distant relatives of that first Gallic shepherd can drink the same type of wine, now called Clairette de Die.  The vineyards of Die are located about 30 miles east of the Rhône River, at just about the spot where the Northern and Southern sections of the Rhône Valley meet.  This section of the French département of the Drôme, actually part of the Rhône Valley wine region, is home to four distinct AOCs.

To make authentic Clairette de Die, the grapes are pressed immediately after harvest and placed in vats to ferment at very low temperatures, replicating the process used in ancient times when jugs of wine were kept in the icy waters of the local rivers.  After one or two months of slow fermentation, the sweet, still-fermenting wine is bottled.  The bottles are kept at a constant temperature of about 50°F and the wine is allowed to continue fermenting for another four months.  Fermentation ends naturally when the wine is still slightly sweet.  The wine is usually clarified by being emptied and quickly re-filled (this is the ancient method, after all).  This method of making Clairette de Die, based on the tradition founded 2,000 years ago, was officially recognized as the “ancestral dioise process” in 1941, and considered unique to this area.

Map of the Diois appellations via the INAO

Map of the Diois appellations via the INAO

There are four AOC’s in the Pays Diois:

Clairette de Die AOC, the most famous of the wines, is a low-alcohol (about 8%), semi-sweet, slightly sparkling wine made using the officially recognized “ancestral dioise process.” Clairette de Die is made from the Muscat Blanc à Petits Grains (75% minimum) and Clairette (25% maximum) grape varieties. Look for aromas and flavors of apricot, peach, tropical fruit, citrus, honeysuckle and white rose.

Crémant de Die AOC, a Traditional Method sparkling wine, historically produced from 100% Clairette, is now made with a Clairette/Aligoté/Muscat blend.  This wine is dry and crisp with aromas and flavors of apple and green fruit.

Coteaux de Die AOC is a still, dry white wine made from 100% Clairette grapes.  The annual production is quite low…only around 1,500 cases, so you’ll most likely have to take a trip to the Diois for a sip!

Châtillon-en-Diois AOC is a still wine made in white, red, and rosé.  The red and rosé versions, produced from Gamay, Pinot Noir, and Syrah, are only made in the vineyards immediately surrounding the village of Châtillon-en-Diois.  The more widely available white version, made from the Aligoté and Chardonnay grapes, is produced throughout the Pays de Diois region.

.

.

It’s a tricky word, to be sure. Those in the area pronounce Diois as “dee-wah”. Say it right, and you’re halfway there.

References/for more information:

Post written by Jane A. Nickles, CWE (your SWE Blog Administrator) jnickles@societyofwineeducators.org

The Sazerac: World’s First Branded Cocktail

  By admin | April 13, 2013 - 10:09 pm | ,
2 Comments

Guest Author Jade Helm, CSW, DWS takes us on a trip to New Orleans to try the what might just be the world’s first branded cocktail…

Sazerac Cocktails.jpg[1]

World’s first branded cocktail…it’s quite a claim to fame! But that’s what they say about the Sazerac…

The creation of the Sazerac dates back to 1838 and is credited to Antoine Amedie Peychaud who owned an apothecary in New Orleans.  Peychaud liked to treat his friends to a mixture of Cognac and his special blend of bitters.  He served it in a little egg cup called a “coquetier” (pronounced “ko-k-tay”), and some say this lead to the word “cocktail.” This would indeed make the Sazerac the world’s first cocktail, and the cocktail a truly American invention.

The Sazerac has evolved over time, due in part to necessity.  When the phylloxera epidemic decimated the vineyards of Europe, Cognac was in short supply, so in 1873 American Rye Whiskey became the base spirit of the Sazerac. In the same year, absinthe was added to the recipe. This addition soon revealed its own set of limitations, as we all know how Absinthe’s reputation for causing hallucinations and mental illness caused it to be banned for a time.  However, that was not about to stop the party in New Orleans, and a rinse of Herbsaint replaced the Absinthe in the Sazerac.

Sazerac Bar.jpg[1]With all this folklore at stake, I decided to make a trek to New Orleans to try the Sazerac for myself – in the interest of history, of course! The Sazerac Bar seemed like the right place to start.  The Sazerac Bar is housed inside The Roosevelt Hotel New Orleans, just off Canal Street. Richly appointed with sparkling chandeliers and decadent golden hues this is the type of hotel that makes you at least want to visit the restroom just to have an excuse to look around.  Luckily the Sazerac Bar is just as inviting.  Honey colored walnut and dim lighting remind us of a time when men were men and…well, back to the drink.

While the modern “official” recipe uses Sazerac Rye Whiskey, The Sazerac Bar offers both a whiskey and Cognac version.  I tried them both side by side and am happy to report that I loved both renditions.  The Cognac version was smoother, fruitier, and seemed sweeter. The Peychaud’s Bitters gave the drink added flavors of orange, cardamom seed, and star anise. The rinse of Herbsaint added a hint of anise that seems to linger on the finish.  The version made with Rye Whiskey had a smoky rye flavor and more “bite.” Somehow the whiskey, bitters, and Herbsaint combined to give the drink the aroma of candied citrus peel and floral, honey-like flavors.   What’s not to love?

If you would like to try to make a Sazerac at home, click here for a copy of The official Sazerac Recipe, courtesy of The Sazerac Bar at the Roosevelt Hotel.  Cheers!

Jade Profile PicGuest Author Jade Helm, CSW, DWS is a wine writer, educator, and consultant, as well as the primary author of the Tasting Pour Blog.  She enjoys helping people explore wines whether they are simply tasty and affordable for everyday enjoyment, or worthy of cellaring.  For those who want to understand wine in greater depth, Jade offers information about tasting terms, regions, wine making methods, and just about anything wine! You can find Jade on Facebook, Linkedin, or the Tasting Pour Blog.

 

The Grands Crus de Bordeaux of 2010

  By admin | April 5, 2013 - 8:23 pm | , ,
Leave a comment

Guest Author Paul Wagner takes us along as the Grand Crus de Bordeaux of 2010 travels to San Francisco, New York, Chicago, Washington DC, L.A. and beyond…

san franciscoThe Garden Court at the Palace Hotel in San Francisco began life 140 years ago as an open-air courtyard for horse-drawn carriages. Modeled on the Paris Opera House, the Palace enclosed the courtyard in 1904 and covered it with a glorious expanse of Belle Epoque stained glass. The Garden Court normally serves breakfast and lunch to hotel guests, but on January 18, 2013 the Garden Court is closed for a private event.

Twenty-four hours earlier, more than 110 owners and winemakers of the top chateaux in Bordeaux left their homes to promote the wines of the great 2010 vintage. The tour is a combination of military logistics combined with the grand opera of great wine.

By eight o’clock the next morning the Garden Court is a flurry of activity. Fifty-five tables are draped with sparkling white linen and crystal arranged throughout the room, each to be shared by two of the chateaux. In the center of the Garden Court, a small army of highly trained staff is given a briefing to prepare for their roles in the show.

red wine tasting line up of glassesAt 12:50 the chateau owners begin to arrive at the Garden Court, and the staff takes up its stations. Outside, a crowd of more than 200 importers, distributors, restaurateurs, retailers and media have already registered and are anxiously waiting to get in. The last few chateau owners push their way through the crowd and take their positions at their tables. It’s show time.

The critics are raving about the 2010 vintage.  The Domaine de Chevalier white is described by Gilbert and Gaillard as “Fleshy, polished, very fresh attack with clean, clear-cut aromas. Full, long and ethereal.”

The Wine Spectator describes the Smith-Haut Lafitte red as “Gorgeous, with alluring black tea and warm ganache notes that unfurl slowly, while the core of intense steeped plum, anise, blackberry compote and black currant confiture sits patiently in reserve.”

The buzz in the room is audible. Every chateau seems to have its share of fans and old friends. The chateau owners are now opening more bottles.  Robert Parker says of the Canon La Gaffaliere, “On the palate, the wine is dense and full-bodied, with stunning concentration, purity, texture and length.”  Decanter says that the Pomerol of Petite Village is “Impressive wine this year. The best ever? Dense, complex nose. Explosive fruit on the palate. Velvety texture.”

SauternesNear the end of the tasting, the crowd slows its pace and packs the space in front of the Sauternes tables. A top distributor puts his arm around the shoulders of a famous restaurateur and leans in to share a story. A winemaker from Napa buries his nose in a glass of Suduiraut and then slowly shakes his head in wonderment. His companion chuckles. Exhausted, smiling, with teeth stained black from scores of red wines, the tasters slowly walk out of the Garden Court into the night.

Early the next morning the chateau owners leave for Los Angeles, where they pour at a consumer tasting for more than 2,000 people that afternoon.

The Wine Enthusiast raves about the Cantemerle: “A great success for this southern Médoc chateau, this is fine, elegant and perfumed. It bursts with a black fruit flavor, balanced by smooth tannins and acidity.”

James Suckling says of the Chateau La Lagune, “What a lovely texture to the wine, with super soft and supple tannins and blackberry and currant character.”

new york mapSunday is a travel day to New York, followed by a tasting in the ballroom at the Marriott Marquis in Times Square on Monday, with more than 900 in attendance. It’s time to focus on the Médoc itself, from Margaux to St. Estephe. “Shows serious, well-embedded grip, and the core of fruit is spot on. This has the range, length and cut for the cellar,” the Wine Spectator notes of the Chateau Giscours.

Stephen Tanzer loves the Branaire-Ducru: “Bright ruby-red. Floral aromas of fresh red cherry, redcurrant, violet, gunflint and minerals. Suave on entry, then pliant and sweet, with a plush texture and a smoky quality to the redcurrant, blackberry and floral flavors.”

Jancis Robinson says that the Beychevelle is “Inviting, savoury dark fruit. Wonderfully juicy in the middle of all that tannin structure. Chewy and dense and then a chocolate sweetness at the very end.”

chicago mapIn Chicago, the legendary Drake Hotel sets up the Gold Room the night before in preparation, but a malfunction in the fire sprinkler system soaks one end of the room in the middle of the night. The staff works through the night, and by 11:00 a.m., when a few Bordelais arrive to inspect, the dark red carpet and marble floors are flawless. The grapevine motif in bas relief  glitters on the gold pillars that line the room.

Berry Bros. & Rudd sing an ode to the Pichon Comtesse de Lalande: “Silky, creamy and lush, it has a killer body and a spectacular finish.”

Farr Vintners is enchanted with the Phélan Ségur: “Layered, opulent, ripe and fleshy, this beauty should drink nicely for 10-15 years.”

The group leaves early the next morning to fly to Washington, DC, for their fifth tasting in six days.   While 2010 was a stunning vintage throughout Bordeaux, perhaps the greatest wines are the Sauternes. And like the wines, the reviews are effusive.

dc mapThe Wine Spectator says that the Coutet “Offers a bright inner core of honeysuckle, pineapple, star fruit and white peach flavors, coated for now with heather honey, marzipan and mango notes. Fresh and racy through the finish, this is an elegant beauty, showing terrific cut and precision”

Chateau Suduiraut got the attention of the Wine Enthusiast: “Richly textured, with an opulent feel, concentrated, the fruit buried in the dense flavors. It makes for a big, powerful wine, looking to a long future.”

James Suckling notes the Chateau Guiraud has “Ripe lemon peel and orange. Some honey and vanilla with loads of new wood. Dense and very sweet on the palate with nice pure fruit and firm tannins from the oak that still needs time to soften.”

As they fly home, the Bordelais leave lasting memories of both their wines and themselves. Clyde Beffa of K&L wines notes, “We are told that the 2010s will be long lasting wines. One journalist said that the wines would age for a century… it was another monumental vintage from a magnificent Bordeaux decade.”

Indeed it is. And sixteen days later, one hundred and five chateau owners fly to China. There are other worlds to conquer.

1 paulwagner1 12 11 (3)Paul Wagner is president of Balzac Communications & Marketing and is also an instructor for Napa Valley College’s Viticulture and Enology department and the Culinary Institute of America at Greystone. He is a regular columnist for Vineyards & Winery Management Magazine, and contributes to Allexperts.com in the field of wine and food.

Paul is a founding member of the Academy of Wine Communications, a member of the nominations committee of the Culinary Institute of America’s Vintner’s Hall of Fame, and was inducted into the Spadarini della Castellania di Soave in 2005.

In 2009 he was honored with a “Life Dedicated to Wine” award at the Feria Nacional del Vino (FENAVIN) in Spain. He is also a member of the board of directors of the SWE.

Avvinare…To “Prepare the Glass for Wine”

  By admin | April 3, 2013 - 2:36 pm |
1 Comment

Guest Author Susannah Gold of Vigneto Communications tells us about the lovely Italian tradition known as Avvinare…

avvinaireMany people are put off by wine jargon and by certain actions that people take when pouring a wine, whether it be decanting a wine or preparing wine glasses. While it is true that some people just like to put on a show, in many cases all of the pomp and circumstance actually has a practical purpose! Most of us would agree, for instance, that decanting a wine allows the wine to breath and can bring out the bouquet of a “closed” wine.

The Italian have a lovely tradition called “Avvinare” which is a method of preparing the glasses to receive the wine.  While it may appear to be just another wine tasting ritual, the purpose is to make sure the glass is clean and odorless.  Often wine glasses are washed in chlorinated water or have some dust or other substances on their surface. The process of Avvinare will neutralize any unwanted aromas, clean off any dust particles, and leave you with a perfectly primed glass!

Start the process of Avvinare by pouring a very small amount of wine into your glass and swirl it around a bit. This is done to “season” the glass. In fact, it is almost always done with the wine you are about to drink in that particular glass.  After you are finished, pour the wine into the glass of the person next to you and continue around the table until everyone’s glass is primed and ready to “receive the wine.”

Of course, there is some showmanship that goes into this process, as one would expect with anything that originates in Italy – dramatic flair, creativity, and a thoroughly practical element.  So the next time you take your wine glasses out, see if you too enjoy avvinando (past participle) your glass. It is a practice well worth doing and one that will become second nature to you.

susannahSusannah Gold, CSW, CSS, has been in communications for 18 years. Formerly a journalist for Dow Jones Newswires, Susannah has worked in PR agencies, in-house and on her own. In 2007, Susannah decided to marry her communications and wine interests and the result was Vigneto Communications, a boutique public relations, marketing and educational consulting firm specialized in the food & wine industry. Susannah has worked with numerous wine importers, producers, and institutions such as Vinitaly, Slow Wine, and numerous retail wine stores.

In addition to holding her CSS, CSW, and a Diploma of Wine & Spirits (DWS) from the Wine & Spirits Education Trust, Susannah is one of only a handful of non-Italians in the Associazione Italiana Sommeliers (AIS) and has completed her certification as a Spanish Wine Educator at the Wine Academy of Spain. You can learn more about Susannah and her work at her popular blog, titled quite appropriately, Avvinare.

 

Sir Francis Drake and the British Love of Sherry

  By admin | March 29, 2013 - 7:32 pm |
Leave a comment

sir-francis-drake-statueIt’s one of the best stories in the history of wine:  How Sir Francis Drake “singed the beard of the King of Spain” in a 1587 raid on the Port of Cadiz and made off with 2,900 barrels of wine. It also might just be the reason behind the somewhat cliché, but at the same time, undeniable love the British have for Sherry.

The tale goes back to the 1400’s, as Europe began exploration of the new world. The great capitals of Europe were sending explorers such as Ferdinand Magellan and Christopher Columbus to find passage ways for trade and to discover what lie beyond the wide oceans.  Christopher Columbus, despite being of Italian birth, made his most famous deal with King Ferdinand and Queen Isabella of Spain and set sail from the Spanish ports of Palos de la Frontera, Cadiz, and Sanlucar – all regions well known for wine.

These explorations were spectacularly successful for Spain as explorers began to return in ships filled with gold, silver, and other wealth from the new world. At the same time that Spain was profiting from the plunder of Mexico and Peru, young Queen Elizabeth of England was benefitting from the wealth brought in by her expanding colonies in North America.

However, it soon became clear that British colonies in North America could not begin to produce anywhere near the immediate wealth arriving by the galleon load from Spain’s incredibly lush New World sherry barrelterritories. Knowing that an island kingdom must be strong to survive, Elizabeth turned a blind eye as Sir Francis Drake and other English sea captains began raiding Spain’s slow-moving, heavily laden ships, seizing the riches for their own.

It did not take long for the Philip II, the King of Spain, to have had enough of England’s daring Queen and her “sea wolves” and he soon hatched a plan.

In 1580, King Philip ordered that a great Armada, or Navy, be built.  His plan was to invade England, remove Elizabeth from the throne, and crown himself king of England in Westminster Cathedral.  However, Elizabeth heard of the plan and made a bold preemptive strike, led by the highly skilled ship’s captain, Sir Francis Drake.

Drake was sent out from Plymouth on April 12, 1587. He arrived just outside of Cadiz on April 29th.  Late in the afternoon of that day he sailed boldly into the harbor, completely surprising the defenders and throwing the Spanish land and naval forces into a panic.

Drake's map of his planned attack on Cadiz. (Public Domain)

Drake’s map of his planned attack on Cadiz.
(Public Domain)

All the remainder of the day and into the next, Drake plundered and burned. Thirty-seven Spanish vessels were destroyed with only minor losses on the English side. As part of the spoils of the raid, Drake and his crew famously stole 2,900 barrels of Sherry and delivered it up to the British Court. This devastating battle became known as “the singeing of the beard of the King of Spain.”

As you might guess, it became all the rage in England to drink the captured Sherry.  Spanish Sherry was suddenly the most popular drink in England.  Legend even tells us that the English loved to call it “sack” because, well, Drake had sacked the Spanish supply port.  In the ultimate show of British praise, Shakespeare praised Sherry, or “sack,” when he had Sir John Falstaff proudly declare in Henry IV, Part 2, “If I had a thousand sons, the first humane principle I would teach them should be, to forswear thin potations and to addict themselves to sack”.

Note:  There are other explanations for the term “sack” as well.  For instance, some say the term comes from the Spanish verb “sacar,” meaning “to draw out.”

 

Post written by Jane A. Nickles, CWE (your SWE Blog Administrator) bevspecialist@societyofwineeducators.org

The Story of Brunello di Montalcino

  By admin | March 26, 2013 - 2:40 am |
3 Comments

Guest Author Don Kinnan, CSS, CWE tells us the story of Brunello di Montalcino

Don - BrunelloThe story of Brunello embodies man’s quest for perfection.  It begins with the discovery of a special grapevine on a steep Montalcino slope in 1842.  That vine’s subsequent propagation by its founder, Clemente Santi, resulted in the creation of the Brunello wine.

Today, Brunello is considered one of Italy’s greatest wines and a supreme example of Sangiovese at its best.  It has also become Italy’s most recognized premium wine, internationally.  With a total production of 750,000 cases (9L), 65% finds its way into the world’s finest restaurants and connoisseur wine cellars.  The United States has become the largest importer of Brunello, embracing 25% of the total production.  Brunello’s international prominence was recognized by the Wine Spectator when it was selected the “Top Wine of the Year” in 2006.

Now, the rest of the story…

The Place:   The Montalcino zone takes its name from the town, which sits high on a hill as a fortified citadel with commanding expansive views in all directions.  The zone encompasses 8,000 acres of vines, 4700 of which are dedicated to Brunello.   The name, Montalcino derives from the Latin, “Mons Ilcinnus”, or mountain of holm oak.  These oak trees grace the commune’s logo.  Vineyards, while extensive, only cover 15% of the land, with forests, pastures, and fields of grain making up the rest.  Indeed, Montalcino is like an elevated island amidst a sea of undulating wheat fields and pastures.  The scenic beauty of the place won it a coveted UNESCO World Heritage Site award in 2004.

Don -Lying some 27 miles south of Siena and 27 miles east of the Tyrrhenian Sea, Montalcino enjoys a much warmer and drier climate than its Chianti Classico neighbor to the north, and Montepulciano to the east.  This, together with diverse soils (including rocky “galestro,” limestone, marl, clay, and sand) make for growing conditions which consistently ripen its finicky Sangiovese grapes earlier the either Chianti Classico or Montepulciano.  In Montalcino, harvest is normally completed by late September, usually before the arrival of the October rains.

The Montalcino Zone resembles a square formed by 3 perimeter rivers: the Ombrone on the north and west, the Asso on the east, and the Orcia on the south.  It rises from the perimeter to a crest at the Poggio Civitella (2168 ft), a short distance south of the town, Montacino.  There are presently four notable wine production areas.

  • Just southeast of the town, the highest vineyards in the zone are located on steep terrain at an elevation of 1,300-1,600 feet.  The site’s cool conditions favor slow ripening, producing wines that are more austerely structured, but are very age-worthy.  Biond Santi’s “Il Greppo” estate is located here.
  • Northeast of the town, on lower slopes, near Montosoli and Canalicchio, the terroir allows the wines to show fuller, riper qualities to complement their structure.
  • Don - Brunello MapFurther north, toward the perimeter of the zone and at slightly lower elevations, the soil contains mainly clay with deposits of marl and sandy limestone.  Areas such as Altesino and Catiglione del Bosco produce a more forward style of Brunello in this area.
  • Recent plantings in the southwest corner of the zone, near Sant’Angelo in Colle, Argiano, Pian della Mura, and Camigliano, have produced impressive wines with balance and structure.  Here, sandy clay soils are often mixed with limestone and “galestro” at the higher sites.  This area is closest to the sea and has a warmer microclimate.

The Grape: The name Brunello, meaning “the brown one,” came from the description of the Sangiovese Grosso grapes at harvest time – a dark colored, dusky brown berry.  Brunello was the local name given to this type of Sangiovese Grosso, originally identified in 1842 by Clemente Santi.  Today, the term is officially reserved for the name of the wine.  Sangiovese grown in Montalcino has comparatively thicker skins, compared with grapes grown in other regions, and excellent anthocyanins. Both of these factors contribute to Brunello’s deep tannic structure and rich hue.

Sangiovese is Italy’s most planted single grape variety.  It comprises 67% of the Tuscan vineyard acreage and is the main grape in 25 DOC(G)’s of Toscana. Sangiovese is an ancient grape, believed to have resulted from a spontaneous crossing during the Etruscan period.  Recent DNA evidence reflects its parentage as a crossing between Ciliegiolo and Calabrese di Montenuovo.

However, there is significant diversity within the grape variety.  Sangiovese tends to be genetically unstable and very adaptable; thus, many clones exist.  Banfi Vineyards has documented over 600 versions of Sangiovese on their estate alone!  Currently, as a result of extensive clonal research trials, the best clones are being propagated.  Most estates are using multiple clones in order to add better balance and more complexity to their wines.

Don - SangioveseThe Wine:   Brunello di Montalcino projects an image of majesty and mystery that heightens its allure.  This aura was cultivated by the Biondi Santi family.  For 100 years, they were the only producers of the wine.  The Biondi Santi estate “Il Greppo,” where Brunello was born, has been called Italy’s first “grand cru”.

However, the wine remained somewhat of an Italian secret until the 1960’s, when word began to spread about the tastings of the extraordinary Biondi Santi vintages of 1888 and 1891.  Soon, the wine world turned its attention to this special place and its remarkable wine.  The Biondi Santi family, led by Franco and his son Jacopo, carry the flag and continue to produce age-worthy Brunello at the family estate.

A growers’ consortium was established in 1967, and has become one of Italy’s most effective with 98% of today’s 208 producers being members.  The consortium has guided a smooth growth in production, while advancing quality standards.

There is, however, growing internal controversy.  Some “modernist” producers would like to shorten the 4-year aging requirement prior to release of the wine.  Some also argue for the right to use small amounts of non-Sangiovese grapes.  These changes are opposed by the “traditionalist” producers who have successfully, thus far, resisted these changes; aside from agreeing to reduce the required time in oak from 4 years to two years.

The Future: The path to wine stardom for Brunello has been like a “shooting star.”  The influx of quality investment over the past 50 years continues and serves to accelerate and reinforce its meteoric rise to prominence.  There are no “industrial” producers among its wine estates.  Although there have been a few bumps in the road, the prospect for continued success is excellent.

Click here for the study aid:  Brunello Fast Facts

Don KinnanDonald P. Kinnan, CSS, CWE has been in the fine wine trade for over 30 years.  In 1985, after a successful military career, he joined Kobrand Corporation as a sales manager and, in 1992 was promoted to Director of Education.  As such he was responsible for Kobrand’s wine and spirits education programs nationwide for over 20 years.   Don is a long-time member of the Board of Directors of the Society of Wine Educators and currently serves on the organization’s Executive Committee.

A frequent top-rated presenter at the Annual SWE Conference, he will be co-presenting “Barolo vs Brunello – A Clash of the Titans” on Friday, August 2nd at this year’s Conference in Orlando.

 

Heaven and Earth

  By admin | March 17, 2013 - 1:06 pm |
2 Comments

Hermanus HarborIf you are ever lucky enough to make a trip to South Africa, as a wine lover you will most likely tour dozens of the gorgeous wineries of Stellenbosch, make an excursion to Groot Constantia, take the cable car up to the top of Table Mountain, and spend a few nights on the Victoria and Alfred Waterfront in Cape Town.  That would make for a wonderful trip!

But if you could extend your trip for just one more day, you might find yourself in a place that deservedly calls itself “Heaven and Earth.”  Here’s how to get there:  Rent a car and drive 70 miles southeast of Cape Town.  Stop in the town of Hermanus, a former fishing village built alongside Walker Bay that rivals the beauty of any beach-front riviera in the world, complete with umbrella-tabled wine bars lining the sand.

Hermanus Whale CrierHermanus has many a claim to fame, including the fact that it employs the only full-time whale crier in the world.  The town’s centerpiece, Walker Bay, is a breeding ground for the Southern Right Whale. In 2001, the bay was declared a whale sanctuary—meaning no boats or watercraft of any kind are allowed in the water from July until November.  During season, the whales can be seen from the cliffs along the shore, and when the whale crier sounds his kelp horn people pour out of their homes to watch the show.

On your drive from Cape Town, just a few miles before you reach Hermanus you’ll find the turn-off to the Hemel-en-Aarde Valley.  This is a valley of indescribable beauty—the name, after all, is Afrikaans for “Heaven and Earth.”  Hemel-en-Aarde is home to some of the southernmost vineyards in South Africa and—due to its proximity to Walker Bay and the South Atlantic Ocean—some of the coolest as well.

Part of the Walker Bay Wine District, there are three wine-producing wards in Hemel-en-Aarde.  Hemel-en-Aarde Valley begins less than a mile from the shore.  A few miles inland, along the scenic Hemel-en-Aarde Road (R320), resides the second ward, Upper Hemel-en-Aarde Valley.  Extending 11 miles into the valley formed by the majestic Overberg Mountains, Hemel-en-Aarde Ridge is the furthest inland.

hermanus vineyardThere are currently just over a dozen wineries in Hemel-en-Aarde.  The pioneer in the area’s wine history is undoubtedly Tim Hamilton Russell, the founder of the Hamilton-Russell Estate.  Tim purchased his 170 hectare property in 1975 after a ten-year search for the ideal spot in which to plant cool climate grapes in South Africa.  Soon thereafter, the estate began producing world-class wines; one of which won the 2003 International Wine Challenge as the best Pinot Noir in the world.  This success paved the way for other wineries in the region.

Another Hemel-en-Aarde Winery that might sound familiar is Bouchard Finlayson. Established in 1989, Bouchard Finlayson is a boutique winery located on a 125-hectare property with just over 22 hectares under vine.  The remainder of the property remains a conservatory dedicated to the pristine, indigenous “fynbos” flora of the Western Cape.  The leading wine of Bouchard Finlayson is Galpin Peak Pinot Noir, grown in the Bokkeveld Shale and clay-based soils of Galpin Peak Mountain, at an elevation of 2,000 feet.

hermanus vineyards bouchardOther outstanding wineries of Hemel-en-Aarde include Creation Estate, Southern Right, Newton Johnson, and Jakob’s Vineyard, but, alas, they are hard to find outside of South Africa.  You’ll just have to make that trip…

For more information:

Post written by Jane A. Nickles, CWE (your SWE Blog Administrator)

 

The Society of Wine Educators

  By admin | March 17, 2013 - 11:53 am |
Comments Off on The Society of Wine Educators

SWE New logo wtext

 

 

The Society of Wine Educators is a membership-based nonprofit organization focused on providing wine and spirits education along with the conferral of several certifications. The Society is internationally recognized, and its programs are highly regarded both for their quality and relevance to the industry. 

The mission of the SWE is to set the standard for quality and responsible wine and spirits education and professional certification.