Category Archives: A Sense of Place

There’s a new IGP in town: Ratafia Catalana

  By admin | December 20, 2018 - 7:01 pm | , ,
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Photo via: http://ratafiabosch.cat

Photo via: http://ratafiabosch.cat

Now, I know that’s a confusing opening line. So let’s break it down…Ratafia Catalana—a traditional spirit drink produced in Catalonia—has recently been awarded Indicación Geográfica Protegida (IGP) status by Spain’s Ministry of Agriculture (known officially as the Ministerio de Agricultura, Pesca y Alimentación). This occurred on October 22, 2018.

Ratafia Catalonia is technically a green walnut-flavored liqueur with a bitter flavor profile, often served as an aperitif, digestive, or even a nightcap.

But before we get into the details…let’s clarify one more thing: the term ratafia is used in several different countries to refer to several different things. Most wine lovers are familiar with Ratafia de Champagne, a PGI-designated, fortified wine (vin de liqueur) from the Champagne region produced via the fortification of unfermented (or just-barely fermenting) grape must (juice). This style of ratafia is also produced in Burgundy (Ratafia de Bourgogne); and other wine regions produce similar style wines (such as Pineau de Charentes)—although they do not always use the term ratafia.

Photo via: http://www.russet.cat

Photo via: http://www.russet.cat

In Catalonia (as is many other parts of the Mediterranean), ratafia is something quite different. In this case, Ratafia Catalana—which has been produced in the area for over 1,000 years—is a richly flavored, sweetened, aged, and oxidized liqueur.

The newly-codified regulations define Ratafia Catalana PGI as a brown-or-amber colored, sweetened liqueur flavored with green walnuts and other botanicals. Standard production requirements include the following:

  • Alcohol content between 24% and 30% abv
  • Sugar content between 100 g/L and 400 g/L
  • Flavored with green walnuts (the dominant flavor) as well as lemon verbena, cinnamon, and cloves (other botanicals are allowed as well)
  • Aged for at least three months in wooden containers—although many are aged for much longer, and often in oxidizing conditions (such as partially-filled demijohns)
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Ratafia Catalana PGI may be produced anywhere within the Autonomous Region of Catalonia (Comunidad Autónoma de Cataluña). Some of the best-known and longest-produced commercial version of Ratafia Catalonia include Ratafia Bosch, produced since 1892 at Destilería Bosch (located in a suburb of Barcelona); and Ratafia Russet, produced in the La Garrotxa region since 1903.

If you are lucky enough to find a bottle, serve it neat (as an aperitif) before a meal, or pour it over ice and serve it alongside a dessert such as Crema Catalana, the cake-like Coca de Sant Joan, or with some of the local Catalan cheeses drizzled with honey (as in the dish known as Mel i Mató). Of course, it also works a digestive or a nightcap…or just about any time you need a break.

References/for more information:

PGI documents: IGP Ratafia Catalana

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

Welcome to the World, Upper Hudson AVA!

  By admin | December 10, 2018 - 1:52 pm | ,
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The Alcohol and Tobacco Tax and Trade and Tax Bureau (TTB) of the United States has approved a new American Viticultural Area (AVA), to be known as the Upper Hudson AVA. The new AVA will be in effect as of January 7, 2019.

The new AVA covers approximately 1,500 square miles in upstate New York, mainly located to the north and northeast of the city of Albany.  This brings the total number of AVAs in the US to 243.

The petition for the Upper Hudson AVA was originally submitted in July of 2015 by Kathleen and Andrew Weber of Northern Cross Vineyard. The new AVA lies to the north of the Hudson River Region AVA (established in 1982), but it does not overlap the boundaries of any existing AVAs.

The vineyards in the area are currently heavily planted to cold-hardy hybrids including Marquette, Frontenac, La Crescent, La Crosse, Itasca, Prairie Star, and Melody. Many of these grapes were developed at New York’s Cornell University or by Elmer Swenson at University of Minnesota specifically for cold climates. Some vinifera varieties (such as Muscat, Tai, and Cabernet Franc) are planted as well.

Boundary of the Upper Hudson AVA - from the AVA Petition (second boundary amendment) via the TTB

Boundary of the Upper Hudson AVA – from the AVA Petition (second boundary amendment) via the TTB

According to the original petition, the Upper Hudson AVA has a distinctly colder climate and shorter growing season than the surrounding areas. This is in large part due to the fact that many of the surrounding areas experience the temperature modifications of a nearby body of water (such as the Great Lakes to the north, and the Hudson River to the south). There is no such moderating influence on much of the area of the Upper Hudson AVA.

The Upper Hudson AVA is currently home to just over a dozen 20 wineries and vineyards—including Northern Cross Vineyard, Altamont Winery, and Hummingbird Hills Winery—and more than 60 acres (24 ha) of vines.

Welcome to the world, Upper Hudson AVA!

References/for more information

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

New Grape Varieties approved for Austrian Wine

  By admin | November 28, 2018 - 3:09 pm | ,
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Vineyards in Kamptal - photo via: www.austrianwine.com

Vineyards in Kamptal – photo via: www.austrianwine.com

The Austrian Wine Marketing Board has just made a big announcement: four new grape varieties have been added to the list of “approved” varieties for use in the PGI and PDO wines of Austria! This makes for a total of 40 approved grapes, including 14 red and 26 white varieties, all of which will be valid for use as of the 2018 vintage.  All of the newly-approved grape varieties are white.

Here is a bit more information on these grapes:

Blütenmuskateller: Blütenmuskateller is a hybrid white grape variety created in Russia (then the USSR) in 1947. It is a somewhat complicated combination of Severny (itself a vinifera X amurensis hybrid) crossed with Muscat Blanc à Petits Grains. In Russia, the grape was known as Cvetocny (Cvetochny). The grape is renowned for its ability to achieve high sugar content and is often used in sweet wines. Wines based on Blütenmuskateller tend to show “grape-y” Muscat-like notes in addition to aromas of tropical fruit, flowers, perfume, and sweet spices such as nutmeg.

Goldmuskateller: Goldmuskateller is a golden-berried version of Muscat believed to be native to northern Italy—where it is known as Moscato Giallo and used in some of the DOC wines of Trentino and Alto Adige. It is most likely a descendant of Muscat Blanc à Petits Grains. Goldmuskateller is often used to produce sweet wines, but dry wines can be delightful as well. Goldmuskateller-based wines tend to show the rich fruit, “grape-like” aromas common to Muscat as well a deep yellow-gold color and musky-spicy-floral aromas and flavors.

Vineyards in Bergland - photo via: www.austrianwine.com

Vineyards in Bergland – photo via: www.austrianwine.com

Muscaris: Muscaris is a German-bred hybrid grape created via the combining of Solaris (a white-skinned hybrid of Merzling and Geisenheim) X Muskateller (Muscat). Muscaris grapes tend to develop high levels of sugar and acidity, making them a good choice for sparkling wines. Typical aromas include lemon, orange, tangerine, and “musky perfume.”

Souvignier Gris: Souvignier Gris is a pink-skinned, German-bred hybrid grape created via the union of Cabernet Sauvignon and Bronner (a white-skinned hybrid of Merzling and Geisenheim). Souvignier Gris is known for high must weights and somewhat neutral fruity-floral aromas reminiscent of Pinot Blanc.

Three of the new grape varieties—Blütenmuskateller, Muscaris, and Souvignier Gris—are considered to be particularly resistant to fungal diseases such as powdery mildew and downy mildew. Such grapes are known as “PIWI” varieties (Pi = Pilz [fungus]; wi = widerstandsfähig [resistant]) and are well-suited to organic and sustainable viticulture.

Vineyards in Styria - photo via: www.austrianwine.com

Vineyards in Styria – photo via: www.austrianwine.com

Wine students might find it surprising that the list of newly-approved grape varieties includes hybrids. However, Austria has included hybrids (specifically Ráthay and Roesler) on its list of approved varieties for several years.

Click here for an updated list of:  The Austria 40-wine grapes approved for use in Austria

References/for more information:

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

The Darnibole PDO

  By admin | November 17, 2018 - 9:45 am | ,
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England and Wales have both had a set of PGI- and PDO-designated regulations for certain wines (both still and sparkling) since 2007. These regulations are approved for a range of grapes (including Chardonnay, Bacchus, Pinot Noir, Pinot Meunier, Pinot Blanc, Pinot Gris, and about 60 other grapes) and encompass the entirety of the countries’ geographical areas—save for those spots with an elevation higher than 220 meters (722 feet) above sea level.

However, since early 2017 England has also had a PDO for one very specific wine—Darnibole Bacchus—grown in one very specific 5-hectare (12.4-acre) plot and produced at one very specific winery. To date, Darnibole is the only single-vineyard wine in the UK to be awarded PDO status. Sounds interesting!

For starters, Darnibole PDO wine may only be produced at the Camel Valley Winery, located in Cornwall County in south east England. Darnibole PDO is a dry white wine made from 100% Bacchus grapes.

The regulations for Darnibole PDO are quite specific, and include the following:

  • Must be produced from 100% Bacchus grapes, grown in the specified region
  • Must be hand-harvested, and crushing must begin within 2 hours of the completion of the harvest
  • May not be acidified, de-acidified, chaptalized, or sweetened
  • Must be cold-pressed with minimal pressure and cold-fermented to dryness
  • May be racked and fined, but no animal products may be used at any point in the production process
  • Must be bottled under screw cap
Photo via: www.camelvalley.com/gallery

Photo via: www.camelvalley.com/gallery

The PDO application and document declare that the Bacchus wine produced in Darnibole is sufficiently different from the other Bacchus-based wines produced in England to warrant its own PDO, and may be described as follows: “Fresh with an expression of minerality providing for apple or gooseberry notes beginning at the front and persisting throughout. Occasionally, notes of kumquat and white peach appear and grassy notes at the end. Less obviously fruit-driven and more mineral than other Bacchus.”

The Darnibole PDO is of particular interest at this point in time, as it remains to be seen how the United Kingdom-based geographical indications (which include Scotch Whiskey, Irish Whiskey, and Stilton Cheese in addition to other products) will be handled after the UK exits the EU (if this does indeed come to pass). The subject was discussed a few weeks ago on the Drinks Business website.

 References/for more information:

 Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

Shuswap, Lillooet, Thompson Valley, and Kootenays (What’s new in British Columbia)

  By admin | October 4, 2018 - 12:21 am | ,
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Photo via wines of British Columbia: http://winebc.com/

Photo via wines of British Columbia: http://winebc.com/

Shuswap, Lillooet, Thompson Valley, and Kootenays…what do these four things have in common?

They are newly-approved geographical indications (GIs) for quality wine in British Columbia (Canada)!  These four areas are all located just north of Washington State,  inland from British Columbia’s coastal wine-producing regions—Vancouver Island, the Gulf Islands, and Fraser Valley—and somewhat to the north and east of the well-established Okanagan Valley and Similkameen Valley GIs.

Here’s a quick look at these four new regions:

Shuswap: Located in and around the shores of Shuswap Lake, the Shuswap GI is located just to the north of the Okanagan Valley in the mountains of the Coast Range (on the map, it’s located to the west of the city of Kamloops). At 50°59´N latitude, it is among the northern-most fine wine producing regions in the world.  This area has been producing wine since the late 1990s, focusing on cool-climate varietals. There are currently about 85 acres of commercial vineyards and ten licensed wineries in the area, including Larch Hills Winery, Baccarta Ridge Winery, Ovino Winery, and the irresistibly-named Edge of the Earth Vineyards. The name Shuswap is derived from the Shuswap (Secwepemc) First Nations people.

Map via Wines of British Columbia: http://winebc.com/

Map via Wines of British Columbia: http://winebc.com/

Lillooet: The Lillooet GI is located to the north of both the Fraser Valley and the Okanagan Valley, at just above 50°N in latitude. Despite this fact, however, the area can experience very warm days during the summer—as a matter of fact, this area sometimes clocks some of Canada’s highest temperatures during the summer days. The area is also dry, some years receiving as little as 13 inches (33 m) of rain. This is all due to the rain shadow and impressive gorges of the Coast Mountain Range. However, the high temperatures of the summer days drop steeply down at night, making this area slightly cooler overall than surrounding regions—considered the overall average temperature (hot days + cool nights). Commercial viticulture arrived in Lillooet in 2004, and there are currently 54 acres of vines, as well as one winery, Fort Berens Estate Winery in the area. The name is derived from the St’at’imc First Nations People, also known as the Lillooet Nation.

Thompson Valley: The Thompson Valley GI is located near the town of Kamloops—in and around the spot where the North Thompson River flows into the South Thompson River. Similar to the climate of Lillooet, the area is affected by the rain shadow of the Coast Mountains, and experiences some hot temperatures during the summer (accompanied by a nice diurnal swing). The area’s first commercial winery, Harper’s Trail Estate Winery, opened in 2012. The area boasts over 95 acres of vineyards and a handful of wineries—including Sagewood Winery and Privato Winery. The Thompson River and the Thompson Valley are named for David Thompson, an explorer and surveyor who mapped the entire length of the Columbia River in the early 1800s.

Photo via Wines of British Columbia: http://winebc.com/

Photo via Wines of British Columbia: http://winebc.com/

Kootenays: The Kootenays area, located along the southern border of British Columbia just to the east of the Okanagan Valley, is sometimes referred to as the “first shores” due to the fact that, according to geologists, the area was the original west coast of North America. The region has long been planted with apple orchards and is known for its many cider, cyser, and mead producers. Grapes have also been planted here, among the rivers, lakes, and waterfalls, since 1995. The Kootenays GI currently has just over 68 acres planted to vines and a handful of wineries, including Ballie-Grohman Estate Winery, Wynnwood Cellars, and Skimmerhorn Winery.   The area is named for the Kootenay River (and Kootenay Mountain), which are themselves named for the Kutenai First Nations people.

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For those of you studying for advanced wine certifications, it might be noted that that British Columba now has a total of 12 GIs (10 GIs and two sub-GIs).   The entire list (as of October 1, 2018) is as follows:

  • British Columbia GI
  • Fraser Valley GI
  • Gulf Islands GI
  • Kootenays GI
  • Lillooet GI
  • Okanagan Valley GI (contains two sub-appellations: Golden Mile Bench GI and Okanagan Falls GI)
  • Shuswap GI
  • Similkameen Valley GI
  • Thomson Valley GI
  • Vancouver Island GI

*Keep those flashcards handy, however. There are two more sub-GIs in the pipeline: Skaha Bench and Naramata Bench (both of which are pending sub-GIs of the Okanagan Valley).

References/for more information:

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

Introducing Burbujas Riojanas—Rioja Bubbles

  By admin | October 1, 2018 - 1:22 am | ,
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Enquiring wine students most likely know that Cava—Spain’s well-known and widely-popular traditional method sparkling wines—can be produced in various parts of Spain. While the majority of Cava DO is produced in Catalonia, in reality the geographical indication for Cava spreads across eight regions of Spain, including La Rioja (and overlapping portions of the Rioja DOCa). While somewhat of a rarity, there are about five wineries that produce Cava within the confines of the Rioja DOCa. They have, in the past, been bottled under the Cava DO (and may continue to be).

However….as of 2019, consumers will be able to drink sparkling wines produced under the Rioja DOCa. That’s right…sparkling Rioja—known as Vino Espumoso de Calidad de Rioja DOCa—is now a thing. This is a big change in the rules and regulations concerning the wines of the Rioja DOCa; part of a wave of modernization and re-organization of the Rioja DOCa that has been brewing for the last few years. You may recall that last year (in 2017), single-village designations and single-vineyard designations were approved for wines produced under the Rioja DOCa.

Espumoso de Calidad de Rioja DOCa may be produced in white (blanco) and rosé (rosado/rosat) styles, and must be produced using the traditional method of sparkling wine production with the second fermentation occurring in the bottle. Any of the grape varieties approved for use in the still wines of the Rioja DOCa may be used in the production of these sparkling wines. The approved grapes include the following white varieties: Viura, Chardonnay, Sauvignon Blanc, Verdejo, Malvasía, Garnacha Blanca, Tempranillo Blanca, Maturana Blanca, and Turruntés—and these red varieties: Tempranillo, Garnacha Tinta, Mazuelo, Graciano, and Maturana Tinta.

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Further rules and regulations concerning Vino Espumoso de Calidad de Rioja DOCa include the following:

  • The finished wines must contain between 11% and 13% alcohol by volume.
  • All wines using the Espumoso de Calidad de Rioja DOCa must be sur lie aged (in the bottle, following the second fermentation) for a minimum of 15 months.
  • Those wines labeled as “reserva” must be sur lie aged in the bottle for a minimum of 24 months
  • Those wines labeled as “gran reserva” must be sur lie aged in the bottle for a minimum of 36 months
  • These wines may only have a limited amount of sugar, and may only be produced in the following styles: Brut (less than 12 g/L of residual sugar), Extra Brut (less than 6 g/L of residual sugar), and Brut Nature (less than 3 g/L of sugar, no dosage allowed).
  • Sparkling rosés must contain a minimum of 25% red grapes
  • The term “Vino Espumoso Gran Añada” may be used for vintage wines with the vintage date stated on the label.

I am looking forward to trying a sparkling wine from the Rioja DOCa and will be on the lookout for one beginning in 2019. Let us know if you find one!

References/for more information:

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

Guest Post: Lugana—Liquid Gold from Lake Garda

  By admin | September 27, 2018 - 4:47 pm | ,
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The harbor of Desenzano del Garda (on the southwestern edge of Lake Garda)

The harbor of Desenzano del Garda (on the southwestern edge of Lake Garda)

Today we have a guest post authored by Susannah Gold, DipWSET, CSS, CSW. Susannah tells us about the “liquid gold” wines of the Lugana DOC!

Lugana is a name to know. A white wine from the Lake Garda region of Italy made with the Turbiana grape, Lugana is a wine that can be drunk both in the young, fresh style as well as with some age on it.

Lying on the border between the two provinces of Brescia and Verona, the Lugana denomination stretches along the plains of morainic origin to the south of Lake Garda, within the communes of Sirmione, Pozzolengo, Desenzano and Lonato (in Lombardy) and Peschiera del Garda in the Veneto. The denomination is in both Lombardy and the Veneto. One of the only inter-regional DOC wines, some 90% of the vineyard holdings are located in Lombardy.

The “Lugana” Controlled Denomination of Origin (DOC), was instituted in 1967 as the first to be awarded this status in Lombardy as well as one of the very first in Italy as a whole.

Claysoils

Clay soils

The Lugana denomination can essentially be divided up into two zones.  The first—and larger—area is that with firmer clay soils. It is fairly flat and stretches along the hinterland of the lake, including Desenzano, Sirmione, part of the commune of Pozzolengo, and Peschiera. This is the heart of the denomination which produces the most “lacustrine” and mineral style of Lugana.

In the Veneto part of Lugana, there is just one commune, Peschiera del Garda. However, this includes one of the most interesting subzones, that of San Benedetto di Lugana, one of the denomination’s real “crus”.

The second, hillier zone stretches from the famous Monumental Tower of San Martino della Battaglia in two different directions: towards Pozzolengo and towards Lonato. Here the clays are sandier; the hills are more undulating and gentle, with altitudes of no more than 130 meters; the soils are more morainic (especially towards Lonato), with a considerable presence of gravel; the wines are less mineral-drivenl, more acidulous and voluminous.

In Lugana, the microclimate—influenced positively by the temperate breezes from Lake Garda—is mild and fairly constant, with little difference between day- and night-time temperatures. This is a “climatic cradle” that is perfect for highlighting the peculiarities of a special grape like Turbiana

Luca Formentini of Podere Selva Capuzza

Luca Formentini of Podere Selva Capuzza

Never heard of Turbiana? Not a surprise. It only grows in this area. Related to Trebbiano di Soave—a variety that is quite close geographically speaking, but whose vineyards lie on a different type of soil, of volcanic rather than morainic origin—the Turbiana grape was considered for a long time to be related to (if not actually confused with) the Verdicchio grape variety from Castelli di Jesi in the Marche Region. However, recent studies have shown that it is different from that cultivar in its aromatic characteristics, as well as from a phenological, agronomical, and oenological point of view.

Less high-yielding than most of the other Trebbianos of Italy, Turbiana is a grape that has a medium-sized, compact bunch, with a long, pyramidal shape; the pulp is juicy and loose, slightly acidulous, and neutral in flavor. It is sensitive to rot, oidium and peronospora. When vinified on its own, it shows great versatility both in the classic still versions and in sparkling ones.

Even if the production regulations allow for the presence of up to 10% of complementary white varieties (as long as they are non-aromatic), nowadays the zone’s producers tend to make their Luganas exclusively from Turbiana. Five different styles are permitted: standard Lugana, Superiore, Riserva, Vendemmia Tardiva (Late Harvest) and Spumante (Sparkling).

Susannah Gold

Susannah Gold

The Lugana production is limited, only about 16 million bottles per year. Much of it is exported to Germany and the U.K but a fair portion arrives in the U.S. as well. See if your local retailer carries some, you will be richly rewarded with this versatile and easy to pronounce wine.

Susannah Gold is the founder of Vigneto Communications, a New York City-based marketing and communications agency focusing on the food & wine industry.

Susannah is one of only a handful of non-Italians in the Associazione Italiana Sommeliers (AIS) and has received her Diploma of Wine & Spirits (DWS) from the Wine & Spirits Education Trust (WSET), a prestigious British program. She has also completed the Certified Specialist in Wine (CSW) and Certified Specialist of Spirits (CSS) exams at the Society of Wine Educators, a school in the United States and has completed her certification as a Spanish Wine Educator at the Wine Academy of Spain. Susannah is also a highly-rated, frequent speaker at SWE Conferences and we look forward to having her present a webinar on the wines of Lugana for SWE sometime very soon!

 

 

Sekt gets Serious!

  By admin | August 9, 2018 - 11:31 am | ,
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https://www.vdp.de/en/home/

https://www.vdp.de/en/home/

Sekt gets Serious!

Last month (July 2018), the Verband Deutscher Prädikatsweingüter (Association of German Prädikat Wine Estates, or VDP) has established a set of classifications—along with some strict regulations—regarding Sekt (sparkling wines) produced by its member estates.

The four levels of Sekt Classification mirror the already-established levels of the VDP pyramid for still wine and include (in increasing order of quality) VDP Gutswein, VDP Ortswein, VDP Erste Lage, and VDP Grosse Lage. All VDP Sekt must be harvested by hand, pressed via whole cluster pressing, and made using the traditional method (second fermentation in the bottle) of sparkling wine production. Additional regulations include the following:

  • VDP Sekt Gutswein: Grapes must stem from Gutswein-designated estate vineyards, and the wine must be aged on the lees for a minimum of 15 months.
  • VDP Sekt Ortswein: Grapes must stem from Ortswein-designated estate vineyards, and the wine must be aged on the lees for a minimum of 15 months.
  • VDP Sekt Erste Lage: Grapes must stem from Erste Lage-designated estate vineyards, and the wine must be aged on the lees for a minimum of 36 months.
  • VDP Sekt Grosse Lage: Grapes must stem from Grosse Lage-designated estate vineyards, and the wine must be aged on the lees for a minimum of 36 months.

According to the website of the VDP, the focus of this new quality strategy is “good sekt from the beginning”. Further details regarding the qualifications for each level of the VDP Sekt classifications may be found in the official documentation of the VDP Sekt Statute (see below).

References/for more information:

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

Welcome to the World, Terres du Midi PGI!

  By admin | July 9, 2018 - 1:05 pm | ,
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The town of St. Chinian (Hérault Department)

The town of St. Chinian (Hérault Department)

As of July 5, 2018, the National Committee for Protected Geographical Indications of the Institut National de l’Origine et de la Qualité (INAO) approved a new PGI for France:  Terres du Midi PGI. The new PGI is approved for still, blended wines—in red, white, and rosé—produced in the Gard, Hérault, Aude and Pyrénées-Orientales departments. The new PGI is approved for use as of the 2018 vintage.

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With the approval of the Terres du Midi PGI, there are now a total of 75 wine-related PGIs in France. There are no plans, at this time, to eliminate any of the overlapping or the departmental IGPs of the area, which is centered on the Languedoc & Roussillon areas of France.

References/for further information:

Welcome to the world, Dahlonega Plateau AVA!

  By admin | July 3, 2018 - 1:43 pm | ,
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Map via the TTB website, as found in the original petition, submitted on behalf of the Vineyard and Winery Operators of the Dahlonega Region of Northern Georgia (April 2015).

Map via the TTB website, as found in the original petition, submitted on behalf of the Vineyard and Winery Operators of the Dahlonega Region of Northern Georgia (April 2015).

Welcome to the world, Dahlonega Plateau AVA! As of June 29, 2018 the TTB has approved the Dahlonega Plateau AVA, located in Lumpkin and White Counties in the state of Georgia. The new AVA will be effective as of July 30, 2018—and this brings the total number of AVAs in the US to 242.

The petition for the Dahlonega Plateau AVA was originally submitted in April, 2015 on behalf of the Vineyard and Winery Operators of Northern Georgia. The namesake Dahlonega Plateau is a long, narrow plateau located in the northern foothills of the Georgia Piedmont. (The Piedmont [in the eastern United States] is an elevated section of land stretching from New Jersey to central Alabama, tucked between the Atlantic Coastal Plain and the Appalachian and Blue Ridge Mountains).

Georgia’ Dahlonega Plateau covers most of Lumpkin, Dawson, White, Pickens, and Cherokee Counties; however, the AVA only covers the northeast section of the plateau. The Dahlonega Plateau AVA is about 133 square miles in size, and is includes (at last count) 7 wineries and 8 commercial vineyards totally just over 110 acres of planted vines. Area wineries include Cavender Creek Vineyards, Three Sisters Vineyards and Winery, Wolf Mountain Vineyards and Winery, and Accent Cellars (they also make cider!).

Map of the US Piedmont via USGS

Map of the US Piedmont via USGS

According to the petition, the distinguishing features of the proposed Dahlonega Plateau AVA include the topography, described as gently rolling hilltops separated by wide valleys are an average elevation of 1,554 feet (474 m) above sea level. This warm and sunshine-drenched area is both well-suited for viticulture and distinct from the surrounding, more heavily wooded (and shaded) area.

The climate also differentiates the region within the AVA, as the area atop the Dahlonega Plateau is warmer than the area to its west and south, as the  cool air from the higher elevations sinks down and settles in the area below, creating a risk of frost damage in the lower elevations. The majority of the area within the AVA has a growing season between 190 and 200 days and is classified in the intermediate range of the Winkler scale as Zone 3 and 4. Annual rainfall is approximately 62 inches per year, including 17 inches during winter.

During the open comment phase of the application process, the TTB received just one comment. The commenter noted that the Dahlonega Plateau is a ‘‘gorgeous mountain region’’ that has ‘‘unique wine-growing characteristics’’ that qualify it as an AVA. Welcome to the world, Dahlonega AVA!

References/for more information: