Category Archives: History Lessons

The Egg Nog Riots of 1826

  By admin | December 24, 2017 - 10:19 am |
2 Comments
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Perhaps no other drink is as closely associated with the holidays as eggnog.  Beloved for several centuries, eggnog as a drink has stayed relatively the same over the years.  The ingredients are simple: eggs, cream or milk, spices (especially nutmeg), sugar, and alcohol.  However, this seemingly basic drink has a long and somewhat storied history.

Eggnog became a popular drink in England and the Colonies near the end of the 18th century.  Originating in England, it is believed to have begun as a derivation of a drink called posset, which was a hot drink made with eggs, milk, and ale or wine. Eggnog became a favorite among the English aristocracy, who were the only group that had regular access to milk and eggs in England at the time.  The English preferred their eggnog mixed with Sherry or Madeira.

In America, where food was more available, eggnog became a standard drink. As the American colonists had easy access to rum, it became the standard mixer for eggnog.  This led to the nickname of “grog” which was a term that would be applied to rum based drinks of many types, but came to regularly refer to eggnog.

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Once the Revolutionary War began, rum was more difficult to obtain.  As a response, whiskey became the main alcoholic mixer for egg nog.  Once the war ended, a wider variety of alcohols were enjoyed.  George Washington’s recipe called not only for rum, but also for rye and sherry.

The Egg Nog Riots:  On an infamous Christmas Eve in 1826, ten West Point cadets smuggled eggs, milk, nutmeg, and two gallons of whiskey into their dormitory.  This was despite (or, perhaps, because of) the strict anti-alcohol polices of the academy. Led by future Confederate president Jefferson Davis, the cadets threw themselves an egg nog party.

As with most college parties, things soon got out of hand, and the revelers drew the attention of a teacher, Captain Ethan Allen Hitchcock.  Just as he arrived, Davis realized the trouble coming and shouted. “Put away the grog boys, Old Hitch is coming!”  Hitchcock attempted to end the party and return the cadets to their rooms.  The students rioted in response and the event led to the “Eggnog Riot” or “Grog Mutiny” which resulted in the largest expulsion of cadets in West Point’s history.

So this season, raise your whiskey and egg nog in celebration for the holidays, a new year, and the nineteen cadets who were expelled 187 years ago as a result of our favorite seasonal beverage.

References/for further reading:

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Post authored by Ben Coffelt  – bcoffelt@societyofwineeducators.org

Searching for the Origins of Fermented Beverages

  By admin | February 26, 2016 - 11:41 pm | , , ,
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Today we have a guest post written by David Glancy, MS, CSS, CWE. David dives into the ancient origins of wine and beer, and tells us about an upcoming event at his San Francisco Wine School. Read on!

Photo of Dr. Patrick McGovern by Alison Dunlop

Photo of Dr. Patrick McGovern by Alison Dunlop

Archaeologists have never been so cool. Dr. Pat (Patrick McGovern) is the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. He is often referred to as the world’s leading archeologist of fermented beverage, a career path my high school counselor failed to mention. When he’s not in his office at the University of Pennsylvania he is often wandering the Caucasus from Russia to the Middle East, or exploring a tomb in Egypt or a new dig in some remote mountain in China. And between all of these places he has found the oldest scientifically verified fermented beverage and wine (for now). Who knows what else he might find as he keeps digging.

That beer is old! In 2004 Dr. Pat and his colleagues documented the oldest fermented beverage. They carbon dated and DNA tested scrapings from pottery shards. It turns out that China’s thirst for beer is not new (#1 beer consuming nation). This beer dated back to 7,000 BC and was found at a Neolithic Chinese site called Jiahu. It is in southwestern Henan Province, China, on the east slopes of Fuliu Mountain. It was a grog made from rice, grapes and/or hawthorn fruit, and honey. Sam Calagione, brewer/owner of Dogfish Head Brewery in Delaware has made an interpretation of this ancient brew with Dr. Pat as a consultant.

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The birthplace of wine made from grapes seems to be from the Caucasus. The Greater Caucasus stretch from Russia through the Georgian Republic to Armenia and Azerbaijan with stops in between. The Lesser Caucasus include Turkey and Iran, but ancient winemaking seemingly wandered from there to the Mediterranean with noted production in modern day Iraq, Lebanon, Israel, Jordan and Egypt.

Dr. Pat and his colleagues found the oldest wine, too. Once again, they were digging, scraping and lab testing. The wine residue they found dated back to 5,400 BC and was found at another Neolithic site (Hajji Firuz) in the northwestern Zagros Mountains of Iran. Six jars of the same shape, each with a volume of about 9 liters, were found lined up and set into the floor of a “kitchen” in a square mudbrick house.

Here is an overview of several of the wine producing countries of the Caucasus and Middle East.

  • An Armenian Wine Renaissance is under way. There are over 100 grape varieties being grown today in Ararat, Armavir and other regions of Armenia but much attention is being paid to an ancient variety, Areni Noir. Grape growing and winemaking were minimal after Armenia’s independence from the former Soviet Union, but today small producers are breathing new life into the industry from Armenian nationals to flying winemakers like Paul Hobbs.
  • Georgia has over 500 grape varieties being grown today and the industry is growing. By far the most widely planted variety is Rkatsiteli, a white grape. There are also several variations of a white grape called Mtsvane. The leading red grape is Saperavi. Wine is made in Kakheti and many other regions of Georgia.
  • Lebanon has continued to make wine despite many years of warfare. Winemaking has been practiced in the Bekaa Valley for over 6,000 years. There are roughly 40 wineries and Chateau Musar is one of the most famous. Many international grape varieties are grown here along with the local Obaideh and Merwah.
The Golan Heights Winery; Katzrin, Israel

The Golan Heights Winery; Katzrin, Israel

  • Israel also has produced wine for thousands of years though most of their 100+ wineries started in the last few decades. The five official wine regions are Galilee-Golan, Shomron, Samson, Judean Hills and  Negev. Production has shifted from white to red wine from many varieties including Bordeaux and Tuscan grapes.
  • Palestine is producing wine against all odds. There is minimal production despite thousands of years of history of growing grapes here. The few vineyards are in the area around Bethlehem and Hebron in Palestinian territories between Israel and Jordan. Baladi, Dabouki, Jandali and Hamdani grapes are the main focus.
  • Turkey largely focuses on indigenous grapes. Sultaniye, Öküzgözü and Bo€azkere grapes are the most widely grown but Shiraz is also widely planted. There are over 1 million acres of vineyards in this large country but a good deal produces fresh and dried fruit, not just wine. There are over 600 unique grape varieties here and the majority of the vineyards are in the region of Thrace, along the Sea of Marmara, near Greece and Bulgaria.

All of these topics and more will be covered in depth at the upcoming Cradle of Wine Civilization Event at the San Francisco Wine School, to be held in South San Francisco on March 13. The day’s events will include 4 seminars, 14 panelists and speakers from around the world, wines from Armenia, Egypt, Georgia, Israel, Jordan, Lebanon, Palestine, and Turkey; a multi-cultural lunch with the winemakers, walk-around grand tasting, and an ancient brews happy hour. Click here for more information!

 

 

 

 

Guest Post: Holiday in Champagne!

  By admin | September 14, 2015 - 12:16 pm | , ,
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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 Champagne Region!

Holiday in Champagne!

Photo of the Argence Fountain in Troyes by Serge Collana, via Wikimedia Commons

Photo of the Argence Fountain in Troyes by Serge Collana, via Wikimedia Commons

If you haven’t thought of Champagne as a holiday destination, now’s the time! The Champenois, with tourist boards in both La Marne and in Aube to the south, are ready for you and your family.

Champagne symbolizes success, celebration, joy, and prestige. It also symbolizes sharing, and has done so since the time that King Clovis, the first French King, was crowned there in 481. Today, at least 30 crowned Kings later, the Champagne industry employs 30,000 people.

A visit to Champagne will show you new signs on touristic routes, new hotels, oeno logical museums, timbered churches, the Lac du Der (an artificial lake in the Argonne Forest, which regulates the water flow of the Seine) where you can ride in small boats, plus six UNESCO World Heritage Sites in the départements of the Marne. And don’t forget the famed 3-star Restaurant Les Crayères, established by the now-retired, renowned chef Gérard Boyer.

Structuring Your Visit

Start your trip as I did, with a flight to Charles De Gaul (CDG) airport in Paris. Then, board the TGV high-speed train towards Strasbourg, and get off 30 minutes later at the first stop, the Gare (station) Champagne-Ardennes, a region of NE France.  Then a short taxi or bus ride will take you to the center of Reims, about 20 minutes away.

Nearby, the cellars of the House of Taittinger are built on the site of the old, destroyed L’Abbaye de Saint Nicaise. The first level has remains from the Thirteenth Century, while the second level dates to the Third Century, with its Gallo-Roman chalk pits (crayères), dug by the Romans. The temperature in the cellars is a constant 20 degrees Celsius, and the humidity is 80%.

In World War I, the cellars were used as bomb shelters for families. FYI – the aromatic ‘Brut Reserve’ is the same as Taittinger’s ‘La Francais’ in the US. Personally, I feel that nothing can surpass the latest expression of Comtes de Champagne Blanc de Blancs 2005, a Champagne that is never released until it is 10 years old.

The entrance to Dom Caudron (note the wooden presses and the mural of vineyard work) photo by Bill Lembeck, CWE, CSS

The entrance to Dom Caudron (note the wooden presses and the mural of vineyard work) photo by Bill Lembeck, CWE, CSS

In the Marne Valley, where 66% of the Champagne vineyards are located, you would enjoy a visit to the Champagne cooperative Dom Caudron, in Vrigny. In 1929, a priest named Aimé Caudron had the first press in the village. Since 2010, this is a cooperative with 75 grower-members. In this part of the Marne Valley, the Pinot Meunier grows very well, with many hectares of old vines.

Dom Caudron specializes in that grape, and they produce exceptionally fruity 100% Pinot Meunier Champagnes in different styles (Note: there are about 16 companies in the area producing 100% Pinot Meunier Champagnes). Dom Caudron still uses antique wooden presses, and has a small museum with a short film on vineyard work. Their “Prediction” rosé Champagne, Le Meunier au Singulier, is fruity and rich. The back label tells the harvest date and the disgorgement date, among other information.

Champagne Charlier, in the Vallée de la Marne, is a small, family-owned Champagne house – a “single grower” in today’s parlance. This category has been brought to the fore by wine importer Terry Theise, starting around the year 2000. It is now quite familiar and acceptable to serve Champagnes that are not exclusively from the famous houses.

At Champagne Charlier, they use their own grapes, do not buy any grapes, and do not sell any grapes. Their Champagnes are sold mostly in France, but some go to Belgium, England, Japan, and Italy. All of their Champagnes are aged in large oak casks from Alsace. There is no stainless steel. An oversize cask has been converted to a charming sitting room for a few people. My favorite Champagne, made mostly with Chardonnay, is their fragrant Cuvée Spéciale Club Millésimé 2004, produced from the oldest vines that have the smallest yields. The property is very decorative – with carved barrels, painted murals, and copious flowers.

A walk down the Avenue de Champagne in Épernay shows large buildings and mansions owned by many of the most prestigious Champagne houses – one right after the other. It begins at the Tourist Office, and continues for 1 km, on both sides of the wide street.

Leaving the Marne for the Aube

Flasks of liqueur for dosage at Drappier - photo by Bill Lembeck CWE, CSS

Flasks of liqueur for dosage at Drappier – photo by Bill Lembeck CWE, CSS

A visit to Urville, in the Aube, takes a little over an hour. While there, a visit to Drappier should not be missed. The home and furnishings and cellars are exquisitely mounted. Those wine cellars were built in 1152 by Cistercian monks, and the Drappier family has been cultivating the vineyards for the last two centuries. The Jurassic-era Kimmeridgian soil is like that of the Grand Cru Chablis. The white chalky soils, many former oyster beds, are best for Chardonnay, while the little valleys with stones and minerals further north are best for Pinot Noir.

Michel Drappier is the seventh-generation winemaker. His son is studying enology, while his daughter is hand-selling Drappier Champagnes with the importing company Dreyfus-Ashby in New York. Wines are made in the original stone cellars. Right now, there are 30,000 liters in wood for the reserves. A large egg-shaped barrel is being studied. Michel says it is the most perfect shape. Currently, it is the only one in Champagne.

The entire vineyard is organic, and one-third of it has now been certified. Even the Martinique sugar cane used for the dosages is organic. These dosages, incidentally, are aged for 15 to 25 years in Limousin oak tanks. It gets thick and concentrated, and one drop per bottle is all that is necessary. These “liquors” are stored in glass demijohns, some for more than 50 years. Further, Michel is using less sulfur, to reduce chances of reduction in

Pierre Auguste Renoir's "Dance in the Country" - photo via Google Art Project

Pierre Auguste Renoir’s “Dance in the Country” – photo via Google Art Project

his wines. He ferments at very low temperatures, noting that longer, cooler fermentations result in smaller bubbles.

Michel Drappier is aiming to be Carbon-zero, and solar power provides 55% of his electricity needs. Further, he uses 99% recycled glass, cardboard and wood, and 85% soda glass from the north of Paris.

The Drappier “Grande Sendrée” 2006, with almost equal parts of Chardonnay and Pinot Noir, gets six years of bottle aging before release. Incidentally, this Champagne has been matched with Renoir’s painting “Dance in the Country” as part of a collection of ten independent Aube Champagnes matched to ten Renoir paintings.

Last Stop: Les Riceys

The municipality of Les Riceys, which consists of three villages, has three specific AOC/ AOP designations: Champagne (designated in 1936); Coteaux Champenois (designated in 1970) and Rosé des Riceys (designated in 1947). This region is so far from Reims and Épernay that it never had any of its vineyards designated as Grand- or Premier-Crus.

Nevertheless, still red wines from Les Riceys are used by other Champagne producers when making rosé Champagnes. Nicolas Feuillatte Cuvée Palmes d’Or Rosé, for example, is made from Pinot Noirs from the village of Bouzy (using 50%) for power, and from Les Riceys (50%) for fine aromas. Champagne Morize Père et Fils Brut Réserve and the Morize Rosé des Riceys 2011 are very fruity examples of those appellations. They go so well with food that they are often referred to as ‘gastronomic rosés.’

Wrap up your tour with a visit to the medieval city of Troyes, which was laid out like a Champagne cork. Illuminated red hearts proclaim this a “city of love.”

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Harriet Lembeck, CWE, CSE 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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The Ancestor Vines of Barossa

  By admin | October 22, 2014 - 8:18 pm | , ,
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Photo by Stephan Ridgway

Photo by Stephan Ridgway

Old vines…for many of us, the term “old vine” implies that a wine is produced from grapes grown on a grapevine of more than 20, or 50, or 100 years of age (the exact number depending on where exactly the vineyard is and your point of view), and that the fruit, having been painstakingly ripened by a grizzled old vine, will be exceptionally rich, concentrated, and complex.

While I am sure most wine aficionados would agree with that purposefully vague description, the truth remains that “old vine” (or vieilles vignes, as the French say) remains a largely unregulated and undefined wine term. After all, a lot depends on context. If you grow grapes in Châteauneuf-du-Pape or Jerez, the idea of “old” might actually start at about the half-century mark. On the other hand, if you grow grapes in the Canterbury Plains or Elkton, Oregon, you might start to think of your vines as “old timers” once the hit 20 years old.

One thing that just about everyone can agree upon, however, is that the older vines of the world need to be protected, respected, and – in the best of all possible worlds – documented and substantiated. To this end, Australia’s Barossa Grape and Wine Association, which has over 500 grape growers and claims to have more old vines than any other region in the world, has taken steps to do so. After all, as Ron “The Dirtman” Gibson, of Gibson Wines in the Barossa says, “Old vines aren’t good because they’re old, they’re old because they are good.”

Photo by Verita Photography

Photo by Verita Photography

The organization has released what might be one of the only specific definitions of the term “old vine” in the wine-making world. Although these terms  are not regulated by the Australian Government, nor are the approved as “official” wine descriptors, this is at least a good first step in understanding and honoring the areas “old vines.”

The classifications of Barossa’s old vines are as follows:

  • Old Vines: 35 years old or over
  • Survivor Vines: 70 years old or over
  • Centenarian Vines: 100 years old or over
  • Ancestor Vines: 125 years old or over

The Barossa Grape and Wine Association has also published the “Barossa Old Vine Charter,” a declaration of sorts intended to protect and recognize the region’s oldest vines, some of which date back to 1909 or earlier and are to be considered part of Australia’s living history. The organization also keeps a Barossa Vineyards Register, which details the vineyards of the area by grape variety and by age.  The Barossa Vineyards Register, and the Barossa Old Vine Charter can be found on the Barossa Grape and Wine Association’s website. An excellent overview of the different categories of the Barossa’s old vine classifications can be found on the website of the Barossa’s Langmeil Winery.

Post authored by Jane A. Nickles, CSS, CWE – your SWE Blog Administrator

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Guest Post: The Emperor’s Glass

  By admin | July 8, 2014 - 5:08 pm | ,
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This week, we have a guest post from Nick Poletto, DSW, CSS, CSW.  Nick gives us a bit of history and insight into the wines of Gevrey-Chambertin, as well as a preview of his session at this year’s SWE. Conference. 

“I was… under fierce and continuous canister fire… Many soldiers, now incessantly engaged in battle from 7 a.m. to 4 p.m., had no cartridges left. I could do nothing but retreat…” —Lieutenant General Przhebishevsky

Napoleon victorious - NPThe year: 1805. The day: December 2nd. The fight: The Battle of Austerlitz. 

France was teetering on the edge of financial collapse and was about to fall to the hands of the Russo-Austrian army, commanded by Tsar Alexander I and Holy Roman Emperor Francis II. However, one man and one wine stood in their way. On this day, overlooking the battlefield of Austerlitz, Napoleon Bonaparte had outmaneuvered and beaten his enemy. He had saved France. He had saved Europe. He stood victorious, with one hand on his sword, and another holding a glass of Chambertin. The only wine fit for an Emperor.

A Royal Pedigree

The vineyards of Gevrey-Chambertin date back to 92AD when the Romans controlled the land. This makes Gevrey-Chambertin the oldest of all the Cote d’Or vineyards. The Gevrey village name derives from Gabriacus, its name during the Gallo-Roman era.  Gabriacus was first recorded in 640 AD. During this time, Duke Amalgaire of Burgundy gave this land to the Abbots of Beze, whose monks planted the first vines.

Shortly after this land was planted by the monks, a peasant by the name of Bertin decided that he too would plant vines on his neighboring and adjacent plot of land. His plot of land was called Campus, or Champ Bertin, which is the origin of Gevrey’s great Grand Cru vineyard: Chambertin.

Gevrey ChambertinThe fame of Gevrey-Chambertin and its ability to make such exquisite Pinot Noirs was later sealed by the decree of Louis-Philippe. In 1847, King Louis-Philippe granted the village of Gevrey the right to suffix its name with that of Chambertin. The town name was changed to Gevrey-Chambertin to let the world know the location of their best Pinot Noir vineyard. They were the first town to do this, but it was an idea that was later copied by many.

The Golden Slope

Gevrey-Chambertin is located at the northern part of the Cote d’Or and is considered the starting point for the finest vineyards in the area. It is notable for being the largest commune in the Cote de Nuits as well as holding the greatest number of Grand Cru vineyards. A total of nine Grand Crus can be found here: Chambertin, Chambertin Close de Beze, Chapelle-Chambertin, Charmes-Chambertin, Mazoyeres-Chambertin, Griotte-Chambertin, Latricieres-Chambertin, Mazis-Chambertin, Ruchottes-Chambertin.

It is not a coincidence that Gevrey-Chambertin has the greatest number of Grand Cru vineyards; their unique soil and climate dictate it. All nine Grand Crus sit on perfectly east facing, gently rolling hillside. With an elevation of 780-960 feet, these vines don’t feel the effect of valley frost. They are also protected from the wind-chill of the west by the forest above.

A 150 Million Year Old Destiny

V-R MapEach Grand Cru has a soil that is unique to that site. In general, each of Gevrey-Chambertin’s Grand Cru Vineyards are planted on compacted limestone that originates from the time of the dinosaurs – over 150 million years ago. As the dinosaurs died off, layers of sediment were created from the remains of sea lilies and sea creature fossils. This became the basis of the limestone and marl now found in Burgundy. It is this blessing of perfect soil that set forth Gevrey-Chambertin’s destiny millions of years ago.

The topsoil of the Grand Crus is widely diverse, allowing each Grand Cru to produce a unique wine. However, they all have one thing in common – they are some of the most sought-after and highly prized wines in the world.

Click on the link to download a pdf of  Gevrey-Chambertin’s Grand Cru vineyards (and the infamous Premier Cru, Clos Saint Jacques, as well). The Grand Crus of Gevrey-Chambertin

Re-match! Nick will be presenting his views of the wines of Gevrey-Chambertin, and defending their honor up against Don Kinnan and the wines of Vosne-Romaneé, at this year’s SWE Conference in Seattle. Don and Nick, as well as their perspective regions, will vie for the title of “Burgundy’s Best Reds” and will settle the controversy in a true courtroom fashion, presided over by Judge Missi Holle, CSS, CSW. You will be the jury as you weigh the presentation of evidence, taste the wines, and hear the ardent claims of the attorneys representing each side. The verdict will be yours. Will Gevrey, with its Napoleonic endorsement and 9 grands crus, take the title, or will Vosne-Romaneé with its glamour and reputation reign supreme? Join us in Seattle to find out!

Nick PolettoNick Poletto, CSS, CSW, DWS has an extensive wine background that includes studying abroad in both Italy and Argentina, working a harvest season at a winery in Martinborough, New Zealand, and teaching the WSET at Johnson and Wales University. Nick started his career at Kobrand as the company’s Massachusetts and Rhode Island Area Sales Manager and was promoted to Kobrand’s Director of Wine and Spirit Education in January 2012.

 

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The Wines that Made America

  By admin | November 23, 2013 - 9:41 pm | ,
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22947164_mlWhat do Lincoln’s top hat, Neil Armstrong’s Space Suit, and Chateau Montelena’s 1973 Chardonnay have in common?

They are all part of a new collection curated at the Smithsonian Institution called “101 Objects That Made America.” Chosen from among the Smithsonian’s collection of over 137 million artefacts by Richard Kurin, the Under Secretary for Art, History, and Culture, these 101 objects tell the cultural history of America.

Other artefacts chosen include the American Buffalo and the Bald Eagle from among “Wild America” and Lewis and Clark’s Compass, representing “Discovery.” Alexander Graham Bell’s telephone and FDR’s microphone were chosen to represent “The American Voice.”

101-Objects-America-vintage-california-wines-88-963Vintage California wines, represented by Chateau Montelena Chardonnay 1973 and Stags Leap Wine Cellars Cabernet Sauvignon 1973 were chosen as emblematic of “America in the world. The bottles of wine, which are currently on display at the Smithsonian’s Museum of American History, are accompanied by the story of the 1976 “Judgment of Paris” wine tasting that brought California wines to the world’s stage for the first time, as they won first place in a blind tasting contest featuring California wines vs. French wines, as evaluated by Fench judges on French soil.  Often referred to as “the vinous shot heard ‘round the world,” the event shocked the Old World wine establishment to the core and set the stage for California wines, and other wines of the new world to come into their own.

See the website of the Smithsonian Institution and Smithsonian Magazine for more information.

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

Libraries and Lectures: Professor Maynard Amerine

  By admin | October 7, 2013 - 12:04 pm |
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Professor Amerines BookWhen I was a 21-year-old student at UC Berkley I began to be obsessed with wine, cooking, and food. This was the 80’s in Northern California; the perfect time and place for such a passion to bloom.  California wines were taking the world by storm and chefs that seemed to us like “local hippies” would soon be world-famous for a new style of cooking dubbed “California Cuisine.” All of this would set the nation on a course that would lead to…well, our nation’s current obsession with wine, cooking, and food.

As most people do when they first “discover” the culinary arts, I spent all my spare cash  on cookbooks.  Lucky for me I could wander down to Cody’s Books, the legendary Berkley Bookstore that unfortunately shuttered in 2008. One day I happened to pick up – for 99 cents – a tattered, used copy of a book called “Wines: Their Sensory Evaluation” written by Maynard Amerine and Edward B. Roessler. Even though it would be years, or perhaps even decades before I would be able to really understand what I was reading, I was fascinated by that little book.  I still have my tattered copy and get a kick out of seeing the underlines and scribbled notes I put in that book 30 years ago.

amerine_maynard_aOne of the authors of that book, Maynard Amerine (1911-1998), was, in 1935, the first faculty member hired in the new Viticulture and Enology Department at the University of California at Davis. He became full professor in 1952, was deemed All-University Lecturer in 1962. He continued his research and teaching at Davis until his retirement in 1974, and remained a Professor Emeritus until his death in 1998.

His many contributions to the world of wine include 16 books and over 400 articles on the subjects of viticulture, enology, and the sensory evaluation of wine.  In the early 1940s, along with his colleague Albert Winkler, he developed the Winkler scale, a technique for classifying wine growing regions based on temperature now known to most wine students as “heat summation regions.”

Among his many awards are the Andre Simon Prize, the Croix d’Officier du Order National du Mérite, the Chevalier de Mérite Agricole, Wine Spectator’s Distinguished Service Award 1985 and Wine Man of the Year – Wines & Vines Magazine” 1989.

Today, through an amazing combination of luck, technology, and the UC Davis Library, you can view a series of videos of Professor Amerine’s  class lectures, recorded in 1973 during his class for “Viticulture and Enology 125: Sensory Analysis of Wine.” Just click here: http://www.lib.ucdavis.edu/dept/specol/collections/media/index.php?media=viticulture

Professor Amerine donated many of his writings, awards, and references to UC Davis.  You can learn about his archives, now housed in The Maynard Amerine Room at the UC Davis Library here:  http://www.lib.ucdavis.edu/dept/bioag/collections/vitic/amerine-room.php

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Post authored by Jane A. Nickles, SWE Blog Administrator:  jnickles@societyofwineeducators.org

 

1855: It was a Very Good Year…

  By admin | September 28, 2013 - 12:21 am | ,
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Bordeaux 1Its a familiar story to wine enthusiasts…in 1855, Napoleon III, the Emperor of France, decided that France would host an event to rival the Great Exhibition held in London four years earlier.  That event, the Exposition Universelle de Paris, would showcase all the glory that was France – including its finest wines.

One of the exhibitors was the Bordeaux Chamber of Commerce, which decided to feature a list of the region’s best wines. However, knowing better than to draw up the list themselves, they asked the Syndicat of Courtiers (Bordeaux’s Union of Wine Brokers) to draw one up.

It did not take the Syndicat long to think through the list; two weeks later, they were finished.  Their original list included 58 of the finest Châteaux of the Gironde department – four first growths, 12 seconds, 14 thirds, 11 fourths, and 17 fifths.   Apparently, the brokers did what brokers do:  they assigned the rankings based on price, reasoning that the market, in its infinite wisdom, had already ranked the wines based on who was commanding the highest price.  This move makes more sense if you know that in the 1850’s; the wine trade in Bordeaux was still largely controlled by the British.

bordeaux 2The Syndicat’s original list ranked the Châteaux by quality within each class. Mouton-Rothschild, quite famously, was at the head of the seconds.  However, the controversy concerning the entire list was such that by the time the Exposition rolled around, a few months after the list was first released, they had rescinded the quality listing within the categories, quickly claimed that no such hierarchy had ever been intended, and took to listing the Châteaux alphabetically.

As every good wine student knows, the only formal revision to the original list came in 1973, when, following a half-century of unceasing effort by Baron Philippe de Rothschild, Mouton was elevated from second-growth to first growth, and the winery’s motto became “Premier je suis, Second je fus, Mouton ne change.”  (“First, I am. Second, I used to be. Mouton does not change.”)

9.8-The-Haut-Medoc-4-color-[Converted]Since 1855, many changes have occurred in the names and ownership of the properties. However, as long as an estate can trace its lineage to an estate in the original classification, it can retain is cru classé status. Due to divisions of the estates, the 58 original estates now number 61.

And now for the rest of the story…

As any good CSW Student knows, Bill Lembeck, CWE, has designed the maps for the last few editions of the CSW Study Guide.

Next month, (Spoiler Alert) SWE will launch its 2014 version of the CSW Study Guide, and Bill has once again designed and updated the maps for us – this time in color! As a special bonus, Bill has created this map of the Häut-Médoc which gorgeously lists the Châteaux of the 1855 Classification.  A larger image and pdf of the map is available here.

Enjoy, and many thanks to Bill!

 

 

 

Chinato: Cocchi, or Cappellano?

  By admin | September 15, 2013 - 1:07 pm | ,
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cappellanoIf you love Italian wine, you can most likely discuss the intricacies of Brunello, Barbaresco, and Bardolino.  If you love Italian food, you probably crave Bolognese, Balsamic, and Burrata on a daily basis. But what can you tell us about Barolo Chinato?

Don’t worry – you don’t have to give up your Italophile badge just yet.  Barolo Chinato is rare – it’s not exactly easy to find in America, despite it being more widely available than ever these days, thanks to the longevity of the craft cocktail craze and an ever-growing American fondness for all things Italian.

Barolo Chinato is digestive (equally qualified to serve as aperitif) produced in Piedmont, Italy created from a base of Barolo wine.  The word “china” (pronounced “key-na”) in Italian refers to “cinchona bark,” known to Americans as quinine. This, if we want to stay literal, Barolo Chinato (pronounced “key-not-o”) is Barolo wine that has been  infused with quinine bark and other herbs and spices.

Technically, Barolo Chinato is considered a quinquina (an aperitif that contains cinchona bark) as well as an aromatized (flavored) wine.  With alcohol levels of 16.5 – 18%, some versions of Barolo Chinato may also be considered a fortified wine, as some of the flavorings may be added in the form of extracts produced using alcohol.

Cocchi ChinatoWhile the actual recipe of Chinato varies by producer and is a closely guarded secret, the flavorings are rumored to include sugar, rhubarb root, cinnamon, mint, vanilla, star anise, citrus peel, fennel, juniper, gentian root, and cardamom in addition to quinine. Don’t forget that all those layers of flavors are added to a base wine of Barolo – undisputedly one of Italy’s most complex wines to begin with. This is a smooth, spicy, flavorful sip with a hit of bitterness on the end – enough to wake up any appetite, or help smooth out an over-indulged one.

Barolo Chinato was first produced in the area around the city of Turin sometime in the 19th century.  By this time, companies like Martini & Rossi and Cinzano were already producing Vermouth and other aperitifs in the region.

A Tuscan pastry chef named Giulio Cocchi is often cited as the inventor of Barolo Chinato.  After moving to Asti, he was inspired by the region’s vermouth industry and founded his winery in 1891. Soon after, he invented a formula for Barolo Chinato. Dr. Giuseppe Cappellano is also believed by many to the Barolo Chinato’s creator.  Dr. Cappellano was a pharmacist in Turin and the second son of the owner of the Cappellano Winery, which was founded in 1890.

Luckily, both companies are still around, and Barolo Chinato from both the Cappellano and Cocchi wineries are available in the United States. We may never decide who was first, you can decide for yourself who you think is best.

While the debate rages on, there are a few things that fans of Barolo Chinato can agree on:  Barolo Chinato can help calm down a rumbly tummy after a hearty meal; it be used like an Amaro or Vermouth in a creative cocktail recipe, and it pairs very well with chocolate cake.

Cappellano Barolo Chinato:  http://madrose.com/index.php/italy/piedmont/cappellano#barolo-chinato

Cocchi Barolo Chinato:  http://www.cocchi.it/eng/barolo_chinato.htm

 

 

 

 

 

 

The Cannons of Cape Town

  By admin | July 22, 2013 - 1:00 am | , ,
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The Victoria and Alfred Waterfront, Cape Town, South Africa

The Victoria and Alfred Waterfront, Cape Town, South Africa

If you ever visit the wine regions of South Africa, and find yourself wandering around Cape Town at lunch time, be warned:  a cannon is about to go off! There’s no need to worry, but if you aren’t expecting the resounding boom, the sound of the Noon Gun may have you running for cover.

The Noon Gun has been fired in Cape Town at noon, every day except Sunday, since 1806.  The gun – two cannons, actually – is located just outside of the center of the city on Signal Hill. Signal guns have been a part of Cape Town since the Dutch settled here in 1652, and the two cannons on Signal Hill were part of the original artillery stashed at the Imhoff Battery at the Castle in Cape Town. In 1806, the two cannons were removed from the Battery and placed in town for use as signal guns.  After the loud retort from the cannons unnerved a few too many citizens, the cannons were move to Signal Hill, where they still stand.

The Noon Guns atop Signal Hill

The Noon Guns atop Signal Hill

The original signal cannons of Cape Town, 18-pounder, smoothbore muzzle-loaders, are still in use today. The ritual represents one of Cape Town’s oldest living traditions. They fire every day at 12 noon sharp, except Sundays and public holidays, and are maintained by the South African Navy. On Friday January 7, 2005, both the main gun and backup gun failed to fire owing to a technical difficulty. This was the first time in 200 years that the noon gun had not fired as scheduled.

The Noon gun was used as a time signal for the sailing ships in the harbor, to allow them to calibrate their navigational instruments and accurately calculate their location. However, their original use as a “signal gun” is much more interesting.

In the 1800’s, Cape Town was known as “The Tavern of the Seas,” as one of its main commercial functions was the provisioning of vessels making the long trip from Europe to India and the rest of the East. As the ships approached, the cannons atop signal hill were fired to let the farmers and the merchants know that provisions were needed.  A series of cannons, all set on hilltops, would relay the message far inland.

The Kanonkop Wine Estate

The Kanonkop Wine Estate

One such cannon was located on a farm called Kanonkop, Afrikaans for “Cannon Hill.”  Kanonkop, located in the “red wine bowl” of Stellenbosch, is now a well-known, fourth generation family wine estate producing highly regarded red and rosé wines.  The vineyards at Kanonkop are heavily planted to Pinotage, Cabernet Sauvignon, Merlot, and Cabernet Franc.

The top-flight wine at the Kanonkop Wine Estate, Paul Sauer, is a Meritage blend named for one of the original owners.   Their widely distributed Cape Blend, Kanonkop Kadette, is produced as both a medium-bodied, crisp red wine and a dry, lively rosé.

The term Cape Blend can be used to denote any red wine produced in the Cape Winelands made with a minimum of 20% Pinotage, South Africa’s “native home” vinifera variety.  However, many winemakers think that Pinotage should a larger part of the blend, in homage to the unique characteristics of the region and the grape.  Kanonkop’s Kadette is 57% Pinotage, while the rosé version is 100% Pinotage.

For more information on Cape Blends: http://www.capeblend.co.za/news.aspx