Introducing Burbujas Riojanas—Rioja Bubbles

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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

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!

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!

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!

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:

 

Guest Author: Discovering Montsant

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Today we have a post from guest blogger Kryss Speegle. Kryss tells us about a recent trip to the Montstant DO. Read on for some insight into the history, the wines, and the region…but be warned this article is going to make you want to run and book a ticket to Spain!

 Marta Carbonell of Josep Grau Viticultor speaks with a quiet and engaging matter-of-factness: “We like high acidity. We love fruit. We hate oak.” Speaking for her own wines, she could easily be describing the Montsant style, and after a three-day visit, sponsored by Wines of Montsant, I’m ready to make this my mantra as well.

Unlike its flashy neighbor Priorat, where the famous llicorella slate dominates the landscape, Montsant is a patchwork of limestone, chalk and sand as well as slate, and elevations ranging from 50 to 700 meters; the wines are fresh and powerful with ferrous minerality and a core of intense fruit.

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Wine has been a significant product of Catalonia since at least the 6th to 8th centuries BCE, though vine plantings increased significantly after the establishment of the monastery of Poblet. Italian and Middle Eastern varieties were eventually replaced by primarily with Carinyena (Carignan, also known by its Catalan name Samsó) and Garnatxa (Grenache); a treasury of old vines remains today and red grapes account for 95% of production. Though Garnatxa has slightly higher production, Carinyena is also a star player alone or in blends and a firm rebuke to those who view it primarily as a high-yielding blender. The 100% Carinenya from Cellers Sant Rafel is fresh and even elegant. The minute plantings of white grapes are mostly Garnatxa Blanca and Macabeo, which make wines with a perfumed lift and flavors of baked apple, lemon curd and hawthorn.

Cabernet Sauvignon, Merlot and Syrah exist in small plantings but are silent partners at best. A happy exception to this is the use of Syrah for rosé wines; in a single sitting, two lovely examples, one from Coca i Fito (fresh and restrained) and another from Celler Rondanelles (intensely fruity) remind me that rosé complements grilled octopus, braised artichokes, potato chips and just about everything else.

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Previously dominated by workhorse co-operatives, Montsant became a Denominación de Origin (DO) distinct from Tarragona in 2001 and within three years had 26 members across its 1,800 hectares, a testament to producers’ commitment to the region. Some are Priorat vintners looking for a bargain while others are locals who bucked the historical exodus to Barcelona. It’s an uplifting narrative for anyone accustomed to hearing that the world’s great wine regions are all supersaturated with vines or prohibitively expensive.

As the driver in front of us repeatedly stops to point at various vines, our guide from the DO claims that nearly everyone in the area has a few inherited plots — “Once poor farmers, now proud viticulturalists.” The region is also home to a thriving polyculture; marcona almonds, hazelnuts, cherries, and peaches are commercially grown and the slopes are dotted with wildflowers and resinous herbs.

Co-ops are still in the game but, as elsewhere in Europe, are redefining the old label with exciting and pleasurable wines. At Celler de Capçanes, a traditional co-operative found a successful niche in kosher wine production; the Peraj Ha’abib is the mainstay of this line and is lovely. The real excitement, though, is their “La Nit de les garnatxes” collection exploring the diversity of Montsant’s terroirs. Four wines of 100% Garnatxa, each representing one of the region’s four soil types, are presented in some of the  cleverest  packaging I’ve seen yet, wrapped in color-coded comics explaining the soil’s effect on the wine. The wines themselves do an amazing job telling the story of Montsant by drawing out its shades of difference—by turns refined and sinewy, generously fruited and earthy.

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Nearly half of Montsant’s wines are exported with many available in U.S. retailers. For those who want a closer look, the DO’s commercial center is Falset, a self-sufficient town of 2,800 and a good base for exploring. To discover from a distance, see these sites:

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About the Author: Kryss Speegle works in bulk sales, supplying wines and spirits to customers throughout the United States and around the world. Previously she was O’Neill’s Director of Winemaking, where she managed the company’s extensive varietal wine programs and led a talented team of winemakers.

Prior to O’Neill, Kryss held winemaking and enologist roles at Kenwood and Ravenswood. She has also worked for wineries in Napa, Mendocino, Germany and New Zealand. Kryss has served as a past judge for the San Francisco Chronicle and West Coast wine competitions and has taught wine courses at Santa Rosa Junior College and Napa Valley Wine Academy.

Kryss received a Bachelor’s degree from University of Virginia and a graduate degree in Food Science/Enology from University of California at Davis. While at Davis, Kryss conducted sensory research for Dr. Ann Noble, creator of the Wine Aroma Wheel.

When she’s not in the vineyard or in the production facility, Kryss enjoys cooking, traveling and spending time with her family.

Photo credits: Kryss Speegle

Welcome to the World, Rosalia DAC!

Photo via: www.austrianwine.com

Photo via: www.austrianwine.com

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

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

Three styles of wine are approved under the Rosalia DAC:

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

Map via: www.austrianwine.com

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

References/for more information:

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

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

 

Changes in Canadian Wine Label Laws

16452217 - canadian flag in front of the beautiful city of vancouver, canada

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For many years, wine purists have bemoaned the “Cellared in Canada” label term used on some made-in-Canada wines as misleading to consumers.

And, it seems, there was a reason to fret: wines that were produced using a portion of imported grape juice (fermented, matured, and bottled in Canada) often used the term “Cellared in Canada” (or “CIC”) on the label, leading many consumers to believe that they were purchasing a true Canadian wine (as would be produced from Canadian-grown grapes). In fact, these wines were allowed to contain up to 70% imported juice and/or wine. Much of the imported products came from countries such as Chile, Argentina, Australia, and the United States.

However, there is no longer any reason to feel bemused: as of March 2018, the Canadian Food Inspection Agency (CIFA) has outlawed the use of the terms “Cellared in Canada” or “CIC.” Going forward, the acceptable terminology for this style of wine produced primarily from imported juice/wine is “International Blend from Imported and Domestic Wines.” If the product is produced using a majority of Canadian juice/wine, the newly-approved label terminology is “International Blend from Domestic and Imported wines.”

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Other label terms to watch out for are “vinted in Canada” or “bottled in Canada.” Either of these terms may imply a wine produced in Canada from imported grapes.

If you are looking for authentic Canadian wine, it is always best to seek out a wine with the Vintner’s Quality Alliance (VQA) seal of approval. Both of Canada’s main wine-producing regions—British Columbia and Ontario—have a set of strict qualifications for use of the VQA designation. These include having 100% of the grapes grown within the region of origin. Long live the VQA!

References/for more information:

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

 

 

 

 

 

Prestige de Loire Sparkling Wines

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

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

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

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

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

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

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

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

References/for more information:

Bailey’s and Beyond: The Irish Cream PGI

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Everyone I know loves Bailey’s Irish Cream. In coffee, on the rocks, or in a fanciful cocktail such as the Mudslide, Girl Scout Cookie, or Nutty Irishman—it is just plain delicious.

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

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

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

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

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

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

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

References/for more information: