Category Archives: Guest Blogger

Vineyards in Grand Junction, Colorado

Today we have a guest post from Justin Gilman, CSW, who tells us about the blossoming wine industry in his adopted state.

Colorado’s wine industry began back in 1890 when then-Governor George Crawford planted roughly 60 acres of vines in the Grand Valley near Palisade. Just over a decade later, there were over a thousand Colorado farms involved in grape growing.

These days, the majority of Colorado’s wine production is focused in the West-Central part of the state, near the town of Grand Junction. Colorado currently boasts two AVAs: Grand Valley and West Elks. About 75% of the state’s one hundred-plus wineries are located in the Grand Valley AVA while the remaining 25% are in the West Elks AVA.  Other growing regions include McElmo Canyon, Montezuma County, South Grand Mesa, Freemont County, Olathe County, and Montrose County.

Colorado’s continental climate coupled with its famous high elevation means that grapes grown here receive a tremendous amount of sunlight with minimal cloud cover. However, the grapes also benefit from an excellent diurnal temperature variation – meaning the sunshine and heat help to unlock sugars during the day; and the exceptionally low temperatures help to retain acidity at night.

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Colorado’s elevation, foliage and mountain ranges have been compared to that of Northern Italy’s Alto-Adige region. With the highest wine growing elevation in North America, (Grand Valley 4,000-4,500 ft. and West Elks up to 7,000 ft.) these chalky and loam soils see as many degree-in days as Napa, Tuscany and Bordeaux in a shorter period of time.

The grape varieties grown here are on par with other wineries across the country. Cabernet Sauvignon, Merlot, Chardonnay and Moscato are staples, with some experimentation of blends between wineries. Rhône varieties do particularly well in Grand Valley, and Tempranillo is showing great promise in the West Elks AVA.

As in any wine country, Colorado wineries offer a wide range of products. Taking advantage of the sunny skies and over 300 days of yearly sunshine, some Colorado wineries create consumer-friendly wines leaning on slightly higher sugar levels. Softer Cabernets, Chardonnay/Moscato blends and plenty of sweet fruit wine options like that of Carlson Vineyards Cherry & Peach wine to St. Kathryn’s “Apple Blossom” and “Golden Pear” are popular wines, known for being friendly to a beginner’s palate.

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Some of the best wines in the state are produced by Ruby Trust Cellars of the Castle Pines area. Ruby Trust Cellars, led by owner Ray Bruening and winemaker Braden Dodds have produce wines with rough-and-ready names such as “Gunslinger”, “Fortune Seeker” and their recent addition “Horse Thief”. Located roughly 20 miles South of Denver, Ruby Trust puts out a handful of limited production blends and single varietal wines that have caught the eye of some well-known critics. Sourcing fruit from growers in Grand Junction, Ray and Braden uphold the highest integrity when creating their wines. Retailing just over $30 a bottle, their wines are individually numbered with labels reminiscent of the historical mining era of Colorado. Ruby Trust is considered amongst Colorado’s best, found in selected Aspen and Vail restaurants and resorts, as well as specialty wine shops throughout the Denver area.

Colorado has also embraced the idea of the “urban winery,” including Bonaquisti Wines, located in Denver’s Sunnyside neighborhood. Bonaquisti Wines proudly declare themselves to be procurers of “Wine for the People!” With wine in kegs, refillable growlers, and live music every Friday night, it seems like they are living up to their motto quite well.

photo via http://www.theinfinitemonkeytheorem.com/about

One of the most intriguing wineries in Colorado is undoubtedly the Infinite Monkey Theorem. (The name is derived from the theory that a monkey striking typewriter keys for an infinite amount of time will, eventually, create the works of Shakespeare.) Founded by Ben Parsons, the winery was originally housed in a graffiti-covered Quonset hut. While the business is now housed in a 20,000-square foot warehouse, they still tend to do things (shall we say) a bit differently, and feature such items as wine in cans and a “bottles and bacon” gift pack.

Yearly, Colorado’s best wines are judged at the Governor’s Cup in Denver, and an alternate event with growing popularity, the Denver International Wine Competition. The Governor’s Cup focuses on Colorado Wines, presented by the Colorado Wine Board, to discover the “Best of the Best” in Colorado, while the Denver International Wine Competition welcomes any wine with the potential of being distributed in Colorado. Previous winners of the 2014 Governor’s Cup include Canyon Wind Cellars 2012 Petit Verdot, Grand Valley AVA, $30 and Boulder Creek Winery, Boulder, 2013 Riesling, Colorado, $16.  The 2015 top scorers include Bonacquisti Wine Company – 2013 Malbec, (American) and Bookcliff Vineyards 2014 Viognier, Grand Valley AVA.

The Colorado wine industry is consumer friendly and each year is continuing to grow by leaps and bounds, striving to be traditionally focused. For the future, the industry is focused on minimizing blends, gradually creating more structure- driven wines, and slowly educating the consumer palate – a noteworthy goal in a state known for its beer consumption. Given the terroir, and talent, and these noted goals, the future looks bright for the Colorado wine industry.

Justin Gilman, CSW is the Store Manager/Buyer for Jordan Wine & Spirits, a leading retailer in Parker, Colorado, located in Denver’s South Metro area.  With over 15 years in alcohol beverage retail, in the major markets of Orange Co., and Los Angeles California, he now resides in Denver Colorado, where his skill set as an operator and buyer are utilized for both retail and as a consultant in the industry.

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

Photo credit: Justin Gilman

Today we have a guest post from Justin Gilman, CSW who went on the wine-travel “bucket list” trip of a lifetime to Mendoza, Argentina. Read on to hear about this high-altitude wine region, from the ground up!

I traveled to Mendoza on April 13th as a guest of the “Familia Zuccardi” family winery.  I had been introduced to this family winery years ago, carried numerous labels and all along the way, discovered more about their quality wines.  I’ve attended the “Mendoza Masters” seminars in Denver led by winemaker Sebastain Zuccardi and importer Winesellers LTD.  I was excited and anxious to meet the family, become familiar with Mendoza, and experience these great wines at the source.

The trip began in Denver, and onto Miami.  An 8-hour long flight down to Santiago, Chile was the grunt of the trip.  All along I had anticipated the notable flight over the Andes Mountains.  Anyone who has made wine their carrier knows about the Andes and the important role they play to Argentina wine.  As simple as it sounds, you don’t realize just how real the mountains are until you experience it for yourself.

Our plane landed in Santiago around 7am.  The sun wasn’t up yet, and it was pitch black outside the window.  The pilot announced he would land with autopilot because of the dense fog prohibiting any sort of vision to the runway.  Shortly after we landed, standing at the gate, the sun came out and exposed a marine layer of which we couldn’t see 50 feet outside the airport window.  This had caused our connecting flight to be slightly delayed to Mendoza.

The flight over the Andes brought a new perspective on time and distance.  Literally climbing, then diving down over the mountains on a 45 min flight.  The Andes below were vast.  Mountain tops sharp and jagged at the highest points.  Winds blow the peaks clean and the wind chill easily froze any existing moisture the weather provided. You can easily see where glaciers melt and the runoff slowly descends down the mountain.  Small lakes form in craters and some parts of the mountain looked smooth from the distance – most likely shaped by extreme winds over time.

Photo credit: Justin Gilman

On the Eastern side of the mountains descending, we didn’t see ocean fog, but cumulous nimbus clouds contoured into every nook of the mountain.  This was a picturesque definition of “Rain Shadow”.  The Andes are measured at 310 miles wide at its farthest points and 4,300 miles long. The average height is 4,000 feet.  This mountain range is longer than the U.S. is wide (excluding Hawaii and Alaska).  Cumulus clouds max out at around 3,300 feet.  These clouds never cross over these massive peaks.  This experience has allowed me to completely understand the effect of the Cascade Mountains in Washington and the role they play to that wine region as well.  Living in Denver, I’m used to flying over the Rockies going to and from the West Coast.  Somehow, the jagged peaks of the Andes seemed much more dominant.

The “Santa Julia Winery” in Maipu was our first stop.  This is the family’s large production facility that has sustainable and organically farmed grapes.  The Zuccardi family is one of the largest producers in Argentina, meanwhile keeping a humble, small family mentality.  They are 2nd in sparkling wine production, making both charmat and traditional method styles.  The honesty and transparency to their wines, along with commitment to sustainability and organics were quickly displayed.  Producing entry-level wines with native yeasts and labeling wines honorably with their family name was refreshing.  The location has two “farm to table” restaurants on site, “Casa Visatante” and “Pan & Oliva”, both catering different styles of culinary genius.  They produce olive oil and have a spirit still for brandy. They are well under way with Solera aging for their Port style wines.

The Santa Rosa Vineyard is among the family’s largest acreage.  It has been in the family and helped the Zuccardi’s learn and become who they are today.  The family knows where they’ve been, where they are, and clearly has a vision for the future.  The Santa Rosa Vineyard dedicates 1 hectare to numerous plantings of experimental or as they say “Innovacion” grapes.  Nero D’Avola, Albarino and even Mersalan (a cross between Cabernet Sauvignon/Grenache) are planted, along with many more.  Each year, the two best are bottled and sold in the tasting room.  These grapes are monitored and progress is considered for the Valle de Uco vineyards.

Photo via http://www.zuccardiwines.com/145/Fotos/

The Maipu winery has clearly been the anchor for the family since the 1960’s with each new generation benefiting from the last.  It’s reaching production capacity and the family is aligning its future behind the addition of the new Valle de Uco winery set for completion in September 2015.

The week progressed like the perfect storyline.  Starting with family history and their bulk facility on the first day, then escalated to the new winery and top tiers over night.  I had seen, tasted and carried these quality wines, but visiting the new winery on this day was mind blowing.  In my 15 years in the industry, I’ve never witnessed such attention to detail and commitment to terroir on such a large scale.

The next day we drove almost an hour to the “Altamira Vineyard” site.  The elevation for this vineyard area is 3,412-3,772 feet. Uco Valley is one of the world’s highest wine growing regions, with over 80,000 hectares planted between 3,000-3,900 feet and plenty of sunlight.

We started the day with the winery geologist “Martin”, and it was clear that his mission first and foremost was to explain in detail, the terroir of the Uco Valley, as well as introducing us to the philosophy going forward.  Martin had aerial terrain maps and technology graphs to explain why the vineyard was planted the way it was.  Blocks and rows were planted after using electric mapping in the soil to determine soil density, help determine erosion and gather more info as to which varietals were best suited on particular blocks.  Blue colors were less dense with red being extremely dense.

The highlight of this visit was his explanation of alluvial rocks scattered throughout the vineyard.  Glaciers melt atop of the Andes and the runoff carries down the soil and nutrients to the valley floor.  The point at the base of the mountain, in which the soil spreads out is known as an “alluvial fan” or “alluvial zone”.  Topographical maps clearly show green, thriving soil and moisture at the end of these zones and much less moisture at the beginning of these patterns.

Photo via: http://www.zuccardiwines.com/145/Fotos/

Martin took us into the vineyard and removed alluvial rocks from holes dug within 50yds of one another.  He mentioned roughly 400 holes had been dug over a few years’ time to completely understand what was taking place along the surface of the vineyard block.  Explaining that there was a film of calcium deposit on the rocks, he rubbed his palm on a medium size rock and clearly the white coating from the rock transferred to his palm, leaving a bare spot on the rock.  He then asked for participants to do the same and lick our palms.  We did.  The taste was clearly salty.  He had explained to us earlier that this was a reaction to elements in the soil and limestone coating the rock.  Calcium deposits in water drift to the bottom of the ocean through pressure.  Over time, the layers of deposits consolidate and create a hard mass.  He explained that the fossilized rocks in his office were proof that rocks traveling down from the top of the Andes to the valley floor were evidence that the top of the Andes Mountains were once underwater.  These are the things you hear, but of course have a stronger realization when you’re there looking at fossils.

After the vineyard tour we were lead to the new winery building.  It has been in use for two years, though still under construction.  In fact its first harvest began without the roof on the building.  The new winery is made from the same rocks scraped from under the foundation.  Binding clay and sediment soils from the nearby Rio Negro River used with alluvial rocks to make the walls of the building.  No two walls are the same.  It was explained that from a distance, the profile of the winery roof blends into the Andes Mountain behind it and that the path from the front door will mimic the “alluvial fan” of the mountain base.  It will not be landscaped, but left to develop with the terroir.  Weeds, erosion, grass and flowers will occur naturally.

We ventured into this amazing structure.  Plans were discussed for an open kitchen with a concrete oven, and a huge 6ft rock they discovered while digging into the plans for a 10,000-bottle wine cellar would remain in place.  Concrete eggs a long time ago were decided to be the fermenters of choice.  More stable fermentation temps and the fact that stainless steel fermenters discharge a slight electric current influencing the wine just were two reasons behind the change.  State of the art made with what nature has given, we were all astounded.

Photo via: http://www.zuccardiwines.com/145/Fotos/

We tasted four different samples of 2014 Malbecs.  Samples were chosen to display extreme differences in terroir.  From soft and grapey in clay soil, to minerally/chalky in alluvial rock.  The Altamira showing a slight ‘forest floor’ and moist dirt on the nose and in the glass, similar to Oregon Pinot Noir, but with Malbec.  One of the samples came from the “Gualtallary Vineyard”.  Very much a point of focus in the future, this region seems to be up and coming and on their radar.  Located Southwest of Tupungato, Gualtallary is even higher elevation of 3,937-4,921 feet and different soil compositions of course, meaning extreme “terroir-ists” can remain excited about possibilities for time to come.   We sampled both 2014 and 2015 wines displaying these extreme differences in terroir.

Sebastian and his family are passionate about terroir, and determined enough to break the mold stylistically of what we see every day with Malbec, Torrontés and Cabernet Sauvignon coming from Argentina.  The mass exodus of Malbec over the years to America seems to have thinned out quality and damaged Argentina’s reputation in some circumstances.  This trip was truly insightful and has given me an extreme appreciation of terroir and diversity of varietals grown in Argentina, not to mention seeing the potential first hand.  The family has tremendous integrity and dedication to organic practice.  I look forward to returning to the new winery after its completion and possibly visiting other wineries both big and small, to help further my knowledge of this region that is much, much more than just Malbec.

Justin Gilman, CSW is the Store Manager/Buyer for Jordan Wine & Spirits, a leading retailer in Parker, Colorado, located in Denver’s South Metro area.  With over 15 years in alcohol beverage retail, in the major markets of Orange Co., and Los Angeles California, he now resides in Denver Colorado, where his skill set as an operator and buyer are utilized for both retail and as a consultant in the industry.

For more information on the Familia Zuccardi and their wines, visit their website here.

Traditional carved wooden balconies in the Old Town of Tbilisi, Georgia

Today we have a guest post from renowned Wine and Spirits Educator Harriet Lembeck. Read on to hear about Harriet’s recent wine trip to the Republic of Georgia! 

If you really care about wine, you should think seriously about making the journey to the country of Georgia. You will experience true hospitality, tradition, wine-making, and still be close enough to the Black Sea’s famed resorts when you are ready to relax. And if you like to ski, there are the slopes of the Caucasus Mountains right there as well.

FYI, I have just returned from a visit, and saw no sign of any of the unrest that’s been in the news lately. There is instead a sense of calm and welcoming.

To the Georgians, a guest is a gift from God. And the best way to greet a guest is to serve one’s own wine, made from one’s own grapes. No patch of land goes vacant, and grapes grow on what elsewhere might be a lawn. Further, every home winemaker has a still, and he will also pour you his clear pomace brandy, or Chacha.

If you go to a Georgian banquet, dishes will be continually placed on the table, and nothing will be cleared until the end — in case the guest might want a little more of anything! Walnuts are the preferred stuffing for confections, fruits, vegetables and even boned fish. Meals are leavened with toasts. The toastmaster shows gratitude for the Creator, for food, for friendships, for all the women, for beauty, for love, for people who have passed away, and for the children looking to the future.

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Historical Significance

Georgia is referred to as the “Cradle of Wine,” as wine has been made there continuously for the last 8,000 years (The Georgians say “8,000 Vintages”). There was very early winemaking in Greece, Cyprus, Turkey, Crimea, Armenia and Moldava, but all evidence points to at least 6,000 BCE, if not before, for the first propagation of wine grapes — in Georgia — in the Fertile Crescent.

Records show 525 grape varieties, including clones, of which 440 are still in use. Do not despair — even if you go there and taste a lot of wines, you are not likely to come across more than twenty, if that many. The white Rkatsiteli and the red Saperavi are the most prevalent, but you may see some international varieties as well.

Historically, this tradition was interrupted for about seventy years, when Russia took over between 1921 and 1991. The Russians knew that banning the production of wine was hopeless in Georgia. “Georgia is synonymous with wine,” it is said. But with wine permitted, the Russians were more interested in high volume than in quality, and after three generations, much of the fine wine tradition was lost. Many of today’s winemakers are now working to restore it.

The city center of Tbilisi

There are 10 main wine regions in Georgia, which contain 18 smaller Protected Denominations of Origin (PDOs). The majority of wineries and growers are in the Kakheti Valley, very close to Tbilisi. Going from east to west, you will pass through Imereti and other central and western wine regions. Summers are hot, but spring or fall are perfect times to visit.

Your first stop should be Tbilisi, and once there, you should go to the Vino Underground Wine Bar, which has the largest selection of organic and/or “bio” Georgian wines. Also go to the Azarpesha Wine Restaurant, named for a long-handled drinking bowl, for a traditional meal. You may meet partner and ex-pat American John Wurdeman in either place. He is an articulate moving force in reclaiming Georgian traditions in wine, food, polyphonic music and dance, and is also the founder of Pheasant’s Tears Winery. 

All About Qvervis

Wine has been traditionally fermented and aged in qvevris (kvevris), or large clay pots that are bur ied in the earth. They are shaped something like Roman amphorae, but the amphorae re- main above ground. When people buy older houses, it is not unusual to lift up the floor- boards and find buried qvevris below. Many winemakers are using qvevris now, though some do use stainless steel or oak barrels, and some use both. To learn about qvevris, you should not miss a visit to Twins Old Cellar in Napareuli Village in the Telavi district. I dubbed it “Qvevri School.” The twin brothers have set up an oversized qvevri display to honor their parents.

Previously, the Soviets had taken over their winery, and their father died in prison. The property was eventually returned.  They have made an outdoor room-sized qvevri, reached by a ladder. Once inside, you feel as if you are standing in an enormous qvevri. The clay walls are marked showing levels of internal activity as a wine ages and solids reach the

Georgian Qvervi – Photo by By Levan Totosashvili, via Wikimedia Commons

bottom of this curve-sided vessel. The twins have 107 qvevris in use, restoring a tradition that was almost lost. [Note: Besides creating a wine museum, they also have a dozen guest rooms, should you decide to visit and stay over.] With renewed interest in ovoid, clay fermenters, some qvevris are being produced in the United States. A Texan, Billy Ray Mangham of Sleeping Dog Pottery and his team, have a “Qvevri Project.” Andrew Beckham, a potter and winemaker in Oregon has his own “Amphorae Project.” Also, a potter on the outskirts of Austria is now making qvevris. Further, there is increased experimentation with ‘the concrete egg’ – concrete egg-shaped tanks made in Burgundy. The Emiliana Vineyards, from Chile, has made a very big investment in them for their winery in Casablanca.

Among other sites, concrete eggs are used in the Glenora Winery, the first Farm Winery in the Finger Lakes, NY. In 2013, UNESCO recognized qvevris and qvevri-winemaking, and placed them on the “Representative List of the Intangible Cultural Heritage of Humanity.” Qvevris last for a very long time. They are not discarded when they are no longer useful, but are respectfully leaned against garden walls.

Inspired to visit? Click here to download some  Tips for a Successful Wine Trip to the Republic of Georgia from Harriet Lembeck

HARRIET LEMBECK, CWE, CSS, is a prominent wine and spirits educator. She is president of the renowned Wine & Spirits Program, and revised and updated the textbook Grossman’s Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She may be contacted at hlembeck@mindspring.com.

This article was originally published in the article was originally published in
Beverage Dynamics Magazine – reprinted with permission!

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today we have a guest blog from Sharron McCarthy who was lucky enough to attend Vino 2015 last week! Read on for a first-hand account!

Last week the Italian Trade Commission welcomed wine writers, retailers, restaurateurs, distributors and winemakers from all over the world to Vino 2015 – Italian Wine Week. Touted as the “grandest Italian Wine Event Held Outside of Italy,” the event hosted over 200 producers and importers from some of Italy’s most important viticultural regions, with a focus on Southern Italian wines.  Over 60 Italian wine producers were part of the Vino Direct program, debuting a vast selection of wines available for the first time in the United States.

Vino 2015 was filled with seminars, tastings, and events highlighting the extraordinary wines of Italy -including the lesser appreciated (but magnificent) wines of Calabria, Campania, Puglia and Sicilia. These regions form the lower portion of the country, and are often described as the toe, shin, and heel of the “Italian boot.”

We learned that 90% of the land of Calabria – the toe of the Italian boot – is mountainous with steep hills. This rugged terrain does not prevent the mysterious Gaglioppo grape (possibly indigenous or possibly of Greek origin) from producing delightful reds like Cirò as well as a rare mountain red wine known as Savuto DOC.  Dry white wines from Calabria are generally based on the Greco grape variety – the gift of the Greeks – as is the rare, sweet appassimento wine produced from it known as Greco di Bianco.

Campania – the shin of the boot – is also known as “Campania Felix” or “The Happy Countryside.” Campania offers us wines produced from her splendid volcanic soils.  Founded as a Greek colony in the 8th century BC, the Greeks brought vines to Campania that live on today as the white grape varieties known as Falanghina and Greco. Campania is also known for another capativating white variety known as Coda di Volpe – the “Tail of the Fox.” The grape is said to be so named as the clusters of grapes  form a shape that reminds one of the tail of the fox! A wine sometimes referred to as the  “Barolo of the South” is produced here as well – but you might know it better as the great Taurasi, born of the  Aglianico grape variety (the Italianized name for Hellenico).

Puglia – the heel of the boot – is home to a sun-drenched coast and two seas, the Adriatic and the Ioanian!  Puglia’s wines benefit from the brilliant sun and sweeping sea breezes.  Most of the leading red wines of Publia include a at least a portion of Primitivo – so named as it matures earlier than the other leading red grapes of the region such as Uva di Troia and NegroAmaro.  Intriguing but obscure white grapes like Impigno, Verdeca and Asprino are found in this beguiling region.

Sicilian wines have long been popular throughout the world. This triangle-shaped island, the largest in the Mediterranean, boasts more than 32 different grape varieties.  The Arab conquest of this seductive island left it with a sweet tooth and magnificent, sweet wines to satisfy it. Some of the well-known sweet wines of Sicily include Marsala, Malvasia delle Lipari and luscious versions of Moscato.  Catarrato, Inzolia, and Grecanico are prominent whites while reds such as Nero d’Avola, Nerello Mascalese and Frappato have quite a following.  In the 1990’s grapes like Merlot, Cabernet Sauvignon, Syrah and Chardonnay made their way to this ancient land and have inspired new traditions for modern tastes.

For more information on the wines featured at this event as well as producers seeking importers, please visit the website of Vino 2015 here. 

Our guest blogger, Sharron McCarthy, CSW, is the Vice President of Wine Education for Banfi Vintners, as well as being a past president and current Director Emeritus of the Society of Wine Educators.

Jeff”s wife, Isabelle, harvesting Frontenac Gris last fall.

Today we have a guest post – all about the long and winding road to wine certification – from Jeff Anderson. Jeff first realized his passion for wine through home winemaking, and he is now studying for his CSW. Jeff intends to pursue the CWE and create a “third career” as a wine educator. Read on for more of Jeff’s story!

Home winemaking – like so many other things – can take on a life of its own. My home winemaking is way out of control and just as I think that I’m back in charge, I get an award or a compliment from someone that matters and I’m off again.

What do I have to blame for this obsession?  I can think of three things: First, I won a gold medal for my Sangiovese in the 2006 International Winemaker Magazine Contest. Second, In 2008 I won an award from a regional chapter of the American Wine Society for a Nebbiolo I made from a “Barolo” kit. Third, a neighbor in her 80s informed me that a glass of my wine allowed her to get the first good night’s sleep she’d had in a while. After all that – it was over. I was all about the wine. I even forgot how to make beer.

Now that my passion for winemaking has grown, I’m contemplating a second or third career as a wine educator. As a first step, I’ve begun my studies for the Certified Specialist of Wine (CSW) certification.

As I start out in pursuit of wine certification, I have come to realize just how much it would help to have some specific experiences in your background. It would be great, for instance, to be a wine merchant with an inventory of imported wines and overseas contacts.  I would imagine that differences in vintages and blends would be much clearer to a wine merchant or salesperson than they must be to the average person.

Bear Mountain Bridge in the Hudson River Valley

It would also be nice to have majored in geography. This really hit home when I started to tune into SWE’s free SWEbinars. A few courses in geology, Romance languages, organic chemistry, and history would help fill in some gaps as well. And for all you folks who tell people you are “just” a server in a restaurant, all of your time serving wine, spirits, or even beer will be a big help to you in your wine studies. Of course, a white tablecloth restaurant with a multiple-page wine list would be ideal, but keep in mind that every little bit helps.

As a member of the Society of Wine Educators, I really appreciate the excellent resources available to members who, like me, are on the path to certification. The webinars are lively, the pre- and post-tests available on the online Wine Academy are challenging, and the Study Guide reinforces how much I still need to know. There is also a cellphone app for trivia quizzes organized according to white, red, sparkling, and dessert wines as well as spirits.

I was astounded to see how broad the subject of wine and winemaking is.  It is virtually like learning a new language.

My experience – as a small scale grape grower and winemaker – has allowed me to learn and really understand quite a few things about this magical liquid called wine. For instance, I know why a winemaker might leave stems in the must, pick grapes before they are ripe, or use some white grapes in a red wine.  And malolactic fermentation – it’s not exactly fermentation – I really get that.

Our grape-growing adventures are located in the area around Albany in upstate New York, where we grow cold hardy grapes for wine.  We are surrounded by a fast-growing group of wineries in the Upper Hudson Valley Wine Trail. They are very promising, make exciting wines, and are proud to count some excellent winemakers among the group.

But it’s all too easy to focus on the grapes you grow and wines you make – and forget there is an enormous body of knowledge about hundreds of wine around the world. Take my advice, and break out of your comfort zone – it’s a wide world of wine!

There you have it. All I need to do now is learn everything about wine that everybody else knows! Now, that doesn’t sound so hard – does it?

Jeff Anderson is a lecturer in Criminal Justice for Sage College in Albany New York.  Previously he held a variety of positions in juvenile justice and criminal justice and consulted with the National Institute of Corrections and the National Drug Court Institute.  He is an award-wining amateur winemaker and grows grapes along with Amorici Vineyard in Valley Falls, New York – on the Upper Hudson Valley Wine Trail. He is a member of the Society of Wine Educators and is preparing for his first certification test. He can be contacted on Twitter as @Garagist.