Category Archives: Uncategorized

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Today we have a Conference Preview on a session to be presented by Tracey Ellen Kamens. Tracey’s  session is entitled Not all Cavas are Created Equal. 

The last time the Society of Wine Educators held its annual conference in Washington, D.C., I took my cue from the conference theme of “Red, White & Bubbles” and championed the sparkling wines of the “good ole USA.” I’m still a big fan of sparklers, but this time, I will turn my attention to Cava!

While Cava and Champagne are both Traditional Method sparklers that begin with the letter “C,” that’s generally where the comparison ends. We tend to think of Champagne as a high quality wine, while Cava might be cheap and cheerful, but that’s about it.

For a long time, I, too, never thought particularly highly of Cava. But, more recently, I had the opportunity to visit Catalonia, and, once there, was pleasantly surprised by the care and concern that went into the production of these sparkling wines at several of the producers we visited.

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Moreover, Champagne and Cava have a lot more in common than meets the eye, at least when looking at production by the numbers—as shown in the accompanying graphic.

The more I tasted the wines at places like Augusti Torello Mata, Juve Y Camps and Recaredo, I began to realize that high quality Cava is not an oxymoron. In fact, in some cases, dare I say it– the terms “Cava” and “luxury” might actually exist side by side.

After further exploration, I learned that these producers are breaking the rules, or rather, they are exceeding them by leaps and bounds, with lowered yields, longer aging and many other commitments to quality grape growing and winemaking.

Admittedly, not all Cavas are well made–with the oceans of Cava washing up on U.S. shores each year, there is still a lot of so-so Cava out there. But, if we are honest–just as there are better-made Champagnes and better-made Proseccos (particularly Prosecco Superiore)–it’s hard to paint all Cavas with a single bad brush.

Still not convinced? Of course, the proof is in the tasting. Come join me for my presentation at this year’s SWE conference (Friday, August 12 at 10:30 AM) to taste for yourself, where the line-up will include wines from:

• Alta Alella
• Augusti Torello Mata
• Can Recaredo
• Casa Sala
• Gramona
• Juve Y Camps
• Pares Balta
• Perelada
• Vins El Cep

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Tracy Ellen Kamens is a wine educator, writer and consultant who combines her passion for teaching with her love of wine. In addition to serving as president of Wine TEKnologies, Tracy currently serves as a Wine Expert for Wine Ring, Inc, a consumer-oriented app. She is an Ambassador for both the Napa Valley Vintners and the Crus Bourgeois du Médoc and is a frequent presenter at international wine conferences. Tracy has written for various publications including Palate Press magazine and The SOMM Journal and was a Fellowship Recipient for the Professional Wine Writers’ Symposium. She holds a doctorate of education from the University of Pennsylvania, the Certified Wine Educator credential from the Society of Wine Educators and the Wine & Spirits Education Trust’s Diploma of Wine & Spirits.

Tracey’s session—Not all Cavas are Created Equal—will be held on Friday, August 12, 2016 at 10:30 am pm as part of SWE’s 40^th Annual Conference, to be held in Washington, DC.

Today we have a Conference Preview on a session to be presented by Bertrand Vigouroux, owner of the Georges Vigouroux Company in Cahors. Bertrand’s session is entitled Betting on Malbec: The Different Terroirs of Cahors.

2012 Harvest in Cahors – Photo Credit: Bertrand Gabriel Vigouroux

It is astounding that there is so little information to be found on Cahors, the birthplace of Malbec—it’s difficult to find, even on trade websites and in wine literature. This is one of the main reasons why wine professionals flock to the SWE Annual Conference—there is information presented that can only be learned in person and from the winemakers who are actually creating history!

One of those winemakers, Bertrand-Gabriel Vigouroux, is the current generation of a family who has been making wine in Cahors since 1887—first as négociants and, since 1971, as growers.  Today, Bertrand and his family own four different properties—each with a distinct terroir—and are finally understanding the innovations that are necessary allow the Malbec to fully express itself.

Cahors is the undisputed birthplace of Malbec with records of Malbec existing in the area since around 50 BC.  The wines of this area in the Southwest of France were known worldwide as early as the 13^th century—partially due to England’s King Henry II marriage to Eleanor of Aquitaine and partially because the wines of the time were thought superior to that of Bordeaux.

The Malbec-based wines from Cahors had to pass through the port of Bordeaux to be shipped to the major markets of the time, and was often added to the Bordelaise Claret to make it richer.  This led to Malbec being planted in Bordeaux, and eventually, to the imposition of heavy taxes on the wines coming from Southwest France—while Bordeaux wines were given preference in shipping. This continued until the end of the French Revolution in 1799.

During the 19^th century in France, Château de Haut-Serre, currently owned by the Vigouroux family, was often found alongside First Growth Bordeaux on restaurant menus around France.  However, after Phylloxera the growers of Cahors were slower to replant, delayed by an inability to match a favorable rootstock with the Malbec vine.  Furthermore, the vineyards of Southwest France were ravaged by the frost of 1956, making producers believe that Cahors might not be the place to make high quality wine.

Autumn view above the Pont Valentré, Cahors

However, Georges Vigouroux, Bertrand’s father, believed that Malbec still had a future and purchased the original Haut-Serre vineyard, which had gone fallow.  The replanting was not an easy task, taking 3 years, and requiring specialized machines to break up and pulverize meter-wide rock, which is typical on what is known as the “slopes” of Cahors.

The next property Georges purchased, in 1983, was the famous and picturesque Château de Mercuès, with its vineyard and castle which sit on an entirely unique terroir.  At this property, Bertrand and his father are experimenting with high density plantings and other innovations.

The family continued with the purchase of Château Leret-Monpezat on what is known as the “plateau” of Cahors, characterized by limestone-clay soil.  Finally, Bertrand-Gabriel bought their latest vineyard, exploring slightly outside Cahors, on the slopes of Calignac overlooking the Garonne valley.

As we progress as wine professionals, it is our never–ending quest to keep up with the appellations, regions, and regulations as they continuously evolve. In this session, Bertrand-Gabriel Vigouroux will help us understand these divisions of Cahors while tasting his various properties.  Cahors is in the middle of a renaissance, and our presenter is one of the pioneers!

Bertrand Gabriel Vigouroux

Bertrand-Gabriel Vigouroux trained in accounting and management, then enology in Toulouse. At age 23, he joined the family business in control of four separate estates and wineries: Château de Haute-Serre, Château de Mercies, Château Leret-Monpezat, and Château Tournelles.

Bertrand has introduced innovative and quality-centered work methods to the operations, such as high density re-planting, grassing between the vines, leaf thinning, yield control, and in-depth experimentation with oak regimens and fermentations.

Bertrand’s session—Betting on Malbec: The Different Terroirs of Cahors—will be held on Friday, August 12, 2016 at 3:00 pm as part of SWE’s 40^th Annual Conference, to be held in Washington, DC.

Today we have a 2016 SWE Conference Preview on Gregory Jones’ session entitled “Climate, Grapes, and Wine: Understanding Terroir Influences in a Variable and Changing Climate”

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If there were ever an opportunity to grasp the complexities of climate change’s effect on viticulture, it is during this session with world-renowned climatologist Gregory Jones. Gregory conducts applied research for the Oregon wine industry as well as many other viticultural areas around the world, as well as working as professor and research climatologist at Southern Oregon University.

In the realm of wine education, we are constantly asked how climate change will alter what we know to be the pillars of what we teach.  Will Cabernet continue to grow in Bordeaux?  Will we continue to see our vineyards migrating to the north, and to higher elevations?

Gregory believes that climate change is not just about the warming of the world’s vineyards, but a variability that is truly starting to affect the concept of terroir. Completing his PhD at the University of Virginia, Gregory wrote his dissertation on the climatology of viticulture in Bordeaux and has contributed to or has been cited in almost every substantial climate study conducted in the last 15 years.  He even contributed to the 2008 Nobel Prize Winning Intergovernmental Panel on Climate Change Report!

In a recent publication, Gregory states that the ideal climate—in terms of heat degree days, precipitation, heat spikes, and the like—is only ideal when considered in the context of a particular grape variety.  Furthermore, this optimum climate allows the vine a more equitable growth cycle which synchronizes with what he terms the four ripeness clocks—sugar accumulation, acid respiration, phenolic ripeness, and fruit character.

He goes on to say that the grower and the wine professional can no longer rely on tried-and-true ideas of “ideal climates: due to the variability derived from large scale atmospheric and oceanic interactions, El Niño-Southern Oscillation (ENSO) being one of the most prominent examples.

Finally, Gregory always ties all the info back to what is important to the wine professional as well as where we are headed as an industry.  This is a session not to miss.

Gregory V. Jones

Gregory V. Jones is a professor and research climatologist in the Department of Environmental Science and Policy at Southern Oregon University who specializes in the study of climate structure and suitability for viticulture, and how climate variability and change influence grapevine growth, wine production and quality. He conducts applied research for the grape and wine industry in Oregon and many regions worldwide and has given hundreds of international, national, and regional presentations on climate and wine-related research. He is the author of numerous book chapters and other reports and articles on wine economics, grapevine phenology, site assessment methods for viticulture, climatological assessments of viticultural potential, and climate variability and change impacts on wine production. Gregory’s session, “Climate, Grapes, and Wine: Understanding Terroir Influences in a Variable and Changing Climate” will be held on Thursday, August 11, 2016 as part of SWE’s 40^th Annual Conference, to be held in Washington, DC.  

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Today, Tim Gaiser, MS gives us a preview of his upcoming SWE Conference session: “Advanced Tasting Strategies: Cause and Effect and Objective Factors.”

The path to becoming a professional taster is a complex one that requires a great deal of practice, repetition, and focus. In the beginning stages, a student has to memorize a tasting grid, acquire knowledge of common wine faults, and learn the major markers for classic grapes and wines.

Beyond the basics there are two things every student must learn to take their tasting to the next level. The first is the concept of cause and effect; why a given wine looks, smells, tastes, and feels the way it does. Cause and Effect is based on two factors, environment and winemaking technique.  Practically any wine will offer aromas and/or flavors that are directly related to one or both.

The second criteria every student must learn to become a proficient taster can be called “signatures.” These signatures are some two dozen or so elements including pyrazines, rotundone, stem inclusion, botrytis, and terpenes. They come from various sources but must absolutely be learned and memorized by the student in order to consistently identify major grapes and wine styles. In my seminar we’ll use a set of wines to illustrate and focus on both concepts—and help improve olfactory and palate memory in the process.

Tim Gaiser, MS

Tim Gaiser is an internationally renowned wine expert and lecturer, and is one of230 individuals worldwide to ever attain the elite Master Sommelier wine title. Over his 25-plus year career Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors. He has experience in all phases of the wine industry – online, wholesale, retail, winery, and restaurant – including stints at Heitz Wine Cellars in the Napa Valley and Bix and Cypress Club restaurants in San Francisco, and Virtual Vineyards/the original wine.com.  Tim has served as the author and lead judge for the Best Young Sommelier Competition and the TopSomm Competition, the two major American sommelier competitions. Considered one of the leading wine tasters and educators, Gaiser was recently featured in the Think like a Genius Wine Master training product, created by the Everyday Genius Institute.

Tim’s Session, “Advanced Tasting Strategies: Cause and Effect and Objective Factors,” will be presented as part of SWE’s 40^th Annual Conference (to be held in Washington, DC) on Friday, August 12^th at 4:45 pm.

Today we have a guest post from Paul Wagner, who tells us what to expect at the session entitled “A Short History of Time in a Glass: Colheita Ports over 50 Years” at this year’s SWE Conference in Washington DC. It sounds fantastic!

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The vast ancient cellar in Oporto was full of barrels marching off into the shadows, each covered with the light dust that had gently accumulated over decades of aging.  As my eyes adjusted to the dim light, I began to make out chalk marks on the barrel heads:  1997, 1983, 1957, 1966, 1934, the list went on and on, as did the cellar.  I wandered around for a few minutes.  There seemed to be thousands of barrels here.  And at least one of those barrels had the date 1952:  the year I was born.

What wine lover’s heart wouldn’t quicken with that experience?

And yet these wines are rarely mentioned by wine experts.  Very few people—even wine experts—have tasted through these wines in any kind of depth; and a comprehensive tasting of these wines is simply not available via a single winery.

But at this year’s SWE national conference, the wineries of Sogevinus:  Kopke, Barros, Burmester and Calem, will provide a stunning tasting of Colheita Ports going back more than fifty years.   They have the largest inventory of Colheita Ports in the world.

It is an experience not to be missed.

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Let’s put these wines into context and perspective: there are basically two kinds of Port: Ruby and Tawny.  (We won’t mention white Port here, because it’s similar but made with white grapes.)

Both Ruby and Tawny Ports share the same classic grape varietals: Touriga Nacional, Touriga Frances, Tinta Roriz, Tinto Cao, Tinta Barroca, and a few others. It’s once the grapes are picked that the difference between Ruby and Tawny begins to become clear.

Ruby Ports are focused on fruit.  As young wines they spend little time in barrel, and are bottled quickly and released in time to capture their lively, fruity character. Basic Ruby Ports are a blend of vintages, but the very best Ruby Ports are deeply concentrated wines that can age for decades.  They are identified early in their lives, kept as separate lots by vintage, and released as Vintage Port.  Only a few years in each decade are good enough to make Vintage Port.

Tawny Ports, on the other hand, are focused on complexity.  These are wines that spend their lives not in the bottle, but in barrel.  The simpler Tawny Ports are blended and released at three years of age. Then come the more interesting wines: Tawny Ports “with an indication of age” that can be ten, twenty, thirty, and even forty years old.

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And the greatest of all Tawny Ports are the Colheita Ports:  Tawny Ports that are not blended, but come from a single harvest (which is what Colheita means in Portuguese) and have been aged in barrel at the winery ever since.  And they can live longer than you or I.  There is something inexplicably seductive about walking through a cellar full of barrels of Colheita Ports.

And while Ruby Ports provide rich fruit flavors, Tawny Ports give us an incredible depth of complexity, where the fruit fades back to blend in with notes of caramel, vanilla, dried apricots, toffee, cinnamon, tea, almonds, dates, hazelnuts,…the list is endless and enchanting.

While Ruby and Vintage Ports should be consumed within a few days of opening, to capture the fruit in the wine, Tawny Ports can live a few weeks after the bottle has been opened.  This makes them much more successful as wines in a restaurant setting, and even at home.  It’s a rare couple that can finish off a bottle of Vintage Port over two or three days.  But a bottle of Colheita from the year of their wedding can be enjoyed over the course of a few weeks of memorable dinners.

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And while other Ports are bottled in a modern bottling line, Colheita Ports are usually hand bottled in the Port houses of Vila Nova da Gaia—each bottle hand-filled, hand-corked, hand-labelled, and carefully hand-dipped in wax for the capsule.  And each is then hand-stenciled with a white painted label as well.

At this year’s conference, Tania Oliveira will lead a tasting of Colheita Ports from the wineries in the Sogevinus Portfolio.  She is a gifted speaker with great charm and a collection of older Colheita Ports that will take your breath away.  And one of her wines just might be from the year of your birth. Tania’s session will be held on Thursday, August 11 at 3:pm, as part of SWE’s 40th Annual Conference.

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Today we have a guest post from Jordan Cowe, CWE. Jordan gives us a little background on his upcoming Conference session on Wine’s Eco-Evangelists!

Wine’s Eco-Evangelists have a problem, a big one:  For every person who supports what they do, there’s at least 2 or 3 more that are skeptics.

When I was first diving into the world of Eco-Friendly viticulture I held a fairly skeptical – if not cynical -view of the whole area. If I were to distill my thoughts from that time on the field down to what I thought of it, I would have defined my experiences with the three main areas of eco-wine as follows:

1. Sustainability: A marketing buzzword used by nearly every winery in existence with little to no meaning left.
2. Organics: A mix match of regulations aiming to achieve some unknown goal by making wines that were often fairly unimpressive.
3. Biodynamics: A new age cult. Period. Seriously what’s up with these guys?

The reality is these are unfair assessments, but they are commonly held views on the subjects. Over time I have had chance to work for and speak with producers using these approaches and have realized that there’s a lot more happening here than it seems. What is really happening is a communication problem, people just don’t believe what they’re being told. Whether it’s overuse in marketing, disbelief in the actual benefits or simply getting a giggle out of the more mystical aspects, each area of eco-wine has to fight to overcome skeptics, even among fans of the wines and sometimes staff.

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Sustainability truly has become a marketing buzzword, making it hard to distinguish who is truly embracing sustainability and who is just using it to help their brand. The biggest questions here become: If it’s good for the environment and quality does it really matter why they’re doing it? What exactly are they doing, do they detail their practices? At this point you can make a judgement for yourself, or taking it a step further several regional associations have developed their own sustainability certification to help ensure the word really means something.

For organics the idea is well meaning, reduce the use of synthetic chemicals in favor of more natural compounds. Part of the problem here has been the mix of certifications and awkward terms used across the field. Over time there has been increased standardization of practices, advances in understanding of the effects of organic compounds themselves and in general an improvement in the quality of the wines being produced. Like any field it can take time to figure out how to do it right and with maturity will come great strides. In the meantime how do you approach the fears about viability or even functionality and communicate the benefits.

At the far end of the eco spectrum is biodynamics, and a beast of a topic it is. I will be quite frank and say at the core of its ideology it does contain a fair amount of mysticism but the mystical aspects are relatively unrequired for certification. The ultimate goal with biodynamics today is to bring balance to the farm and related ecosystems. Some producers fully embrace the mystical side of biodynamics, but the more you get to know producers it would seem many have simply the accepted system itself with the knowledge that it does appear to produce a healthier farm and better wines, they aren’t worried about why. Some of the largest producers are in fact actively trying to pin down a scientific basis for the practices realizing that the mystical explanations can hurt the movement.

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The focus with all three of these ideologies is to create better wines while having a positive impact on the environment. This is ultimately a noble goal, and one that is often achieved, with many of the world’s top vineyards meeting the criteria for one of these categories whether they publicize it or not. Many of their communication problems come down to their existence as ideologies, proponents view the topics as often very black and white, all or nothing proposals. This makes finding a common ground with which to explain their ideas to outsiders difficult. Combine this with some aspects that are relatively unexplainable and you have a problem on your hands.

Through my interactions with producers I’ve increasingly realized this communication gap is a big problem and have set out to examine the topics in depth to find out for myself what they are really all about. As an outside observer I’ve examined the good and the bad in these topics, I’ve looked at the scientific basis behind some of the more esoteric practices and I’ve set out to find a way of conveying the basis of these ideas while avoiding the easy mystical or just because answers. Through a better understanding of these ideals I hope to enable more wine lovers to be eco-evangelists, to appreciate the hard work and experimentation that goes into making outstanding wines in an environmentally conscious manner.

At the heart of it how can anyone be opposed to producers wanting to make better, more exciting wines all the while helping the environment? But do they actually have a positive impact on the environment? Are the ideas practical or is it just witchcraft and anecdotal evidence? How do you decipher all of the conflicting ideas and information out there?

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Join me at this year’s annual conference in New Orleans for my session “Wine’s Eco-Evangelists: Saving the world one glass at a time, ” where I will aim to remove the fog covering eco-friendly viticulture and winemaking philosophies and explain what each of these areas of the wine world actually entail. We will taste through some key producers from exciting regions in the world of eco-viticulture and judge for ourselves if the wines live up to the hype that they earn.

Jordan Cowe is a Certified Wine Educator and Sommelier from Niagara Falls, Canada. As an independent educator Jordan focuses primarily on educating wine professionals and developing a friendly, open minded approach to wine service and sales. Eco-wines are just one of the many interests Jordan has within the world of wine, his focus strongly directed toward the unusual and esoteric topics. Jordan’s other works and previous presentations can be found on his website at http://www.oenosity.com.

Today we have a conference preview from Matilda Parente, MD. Tilda’s conference session will address something we are all interested in – the connection between wine and health! Read on for her comments on red wine headaches!

Wine Headaches: Is Malo the Culprit?

Wine headaches have been recognized for millennia. Celsus (circa 25 BCE – 50 CE) wrote about head pain brought on by drinking wine in a medical encyclopedia from the Roman age. In the late 1700s, the English physician Fothergill described migraines triggered by certain foods and drink including chocolate, cheese and wine.

More than 200 years and countless headaches later, many questions about wine headaches remain unanswered despite the widespread occurrence of different types of wine intolerances, estimated to affect from 7% to perhaps 40% of individuals. As a wine professional, you probably field questions about what causes such reactions and what can be done to avoid or prevent them.

Guests often claim that their headaches are brought on only by red wine. For others, it’s white wine. Or bubblies. Some find that dessert wines do them in. Others cite high-tannin wines while a few more may blame a certain grape varietal or perhaps an entire continent. Some people claim to not experience headache with organic wines or while on vacation, usually in Europe.

As a wine professional, how can your answer your guests’ questions in a way that makes sense of these conflicting anecdotes and remain true to what the emerging science tells us?

Moving beyond sulfites, which have long been granted a reprieve as the wine headache culprits, consider biogenic amines (BA). These carbon- and nitrogen-containing compounds made from amino acids are present in various fermented foods and beverages, including wine, beer, cider, certain cheeses, processed meats, anchovies and other fermented or soured foods such as sauerkraut, buttermilk and pumpernickel bread.

BA are found in all living things and are essential for many processes. In humans, BA function in brain development, cell growth and the immune response. However, when consumed in large amounts, or by individuals unable to break down BA or in people on some medications or with certain conditions, high amounts of BA may overwhelm the body’s ability to degrade them, causing headache and other symptoms such as flushing, itching, skin rash, burning or swelling of the mouth region, runny nose, high blood pressure, elevated heart rate, shortness of breath or asthma, gastrointestinal upset or, in extreme cases, circulatory collapse.

The major biogenic amines in wine are histamine and tyramine along with the unpleasant-sounding putrescine and cadaverine, two biogenic amines that have been linked to spoilage, mostly in fish and foods.

Where do the biogenic amines in wines come from? Some are present in the grapes themselves, the levels of which may vary with the grape variety, vintage, and different viticultural practices and conditions. Yeast may also produce some BA during the alcoholic fermentation, with levels varying according to the starter yeast type or strain. BA formation can also depend on the winemaking temperatures, maceration time and pH levels. Allowing the wine to rest sur lie increases BA levels, as can the barrel aging and storage of wine.

Recently, scientists from various wine-producing countries have found that the concentration of biogenic amines in wines soars during malolactic fermentation (MLF, or ‘malo’). That conversion process, a near-universal practice in red wine production, uses lactic acid bacteria to convert tart malic acid to the softer lactic acid, decreasing acidity and helping to ensure better microbial stability in the wine.

The bacteria that have been associated with increased BA production during malo can produce an enzyme called decarboxylase that enables BA formation from the amino acids present in the wine.

Although many white wines and rosés do not undergo MLF, the process is often used in Chardonnay production, which also imparts a buttery flavor to the finished wine due to the formation of diacetyl, a MLF reaction by-product.

The potential health issues associated with biogenic amines are coming under closer scrutiny, especially over the past decade. The European Food Safety Authority has brought focus to the presence and levels of biogenic amines in fermented foods and beverages, including wine and beer. The EFSA is encouraging further research into this area, including the establishment of safe levels for histamine and tyramine, the most medically important BA, mostly as applied to foods.

As for wine, the International Organisation of Wine and Vine (OIV), an intergovernmental scientific organization, issued a 2011 statement regarding good vitivinicultural practices to minimize BA production that may affect future wine imports to its 43 member states.

The OIV recommendations include the following to minimize BA production:

• Selective harvesting and rigorous sorting with minimal transport delays
• Avoiding high-pH musts and the triggering of spontaneous MLF
• Avoiding lees maturation with risky musts (low acidity, high temperature)
• Controlling lactic bacteria with lysozyme (an enzyme) and/or sulfur dioxide
• Using starter yeast strains for alcoholic fermentation that are less prone to BA production
• Inoculating with bacteria that have no or low decarboxylase activity to begin MLF
• Using bentonite as a fining agent to remove proteins

The highest levels of BA are associated with certain foods rather than wine. However, during the course of a meal, several BA-containing foods or beverages may be consumed at one sitting, which may overwhelm a susceptible individual’s ability to process these substances.

The concentration of BA in wines from different countries may range from only a few milligrams per liter to 50 mg/l or more. For comparison, dried anchovies contain 348 mg of histamine per kilogram (about 2.2 pounds) with certain aged or fermented cheeses containing about 62 mg/kg (EFSA data, 2009).

Some countries have already established recommended upper limits for histamine in wine, ranging from 2 mg/l in Germany to 10 mg/l in Switzerland.

Clearly, Celsus was on to something. Hear more about these and other prime suspects in wine headaches, possible avoidance strategies, surprising findings about hangovers and plenty of good news about the wine-health connection from head to toe in New Orleans at my Is There a Doctor in the House? presentation on wine and health at this year’s Society of Wine Educator’s annual conference on Thursday, August 13^th at 10:30 am. See you in N’awlins!

Matilde Parente, MD, CSW is a board-certified physician and the director of wine at a southern California culinary school. She is a member of the Renaud Society, a wine judge and the author of Resveratrol (Woodland Publishing, 2009 and 2011 in Spanish) and Healing Ways: An Integrative Health Sourcebook (Barron’s Education Series) to be released this Fall.

She blogs at www.writeonwines.com. Tweet her @winefoodhealth.

Today we have a 2015 Conference Preview from Sarah Malik, CWE who tells us about her session on “Blightly Bubbles – English Sparkling Wine!”

The history of English wine production dates back to the pre-Roman times. England had strong ties to Italy and France and therefore saw no real need to make wine. Ever since the Romans invaded England in 43 AD England has seen continual but often sporadic wine production up to this current day, but it has only really been in the 15-20 years that the wine production has been more prolific. 

This past year, 2014 interim reports from the winemakers predicted that this was going to be one of the best years ever for English sparkling wine. The UK has just released its production records and the 2014 predictions appear to be spot on with 47,433 hectolitres being produced (approximately 6.3 million bottles) which is a 42% increase in volume from the previous year. This was a very different story from 2012 when Nyetimer, one of England’s largest estates, announced it was making no sparkling wine due to the difficult growing season.  

Across the country, the quality is also proving to be excellent. Bob Lindo of Camel Valley Vineyard in Cornwall has even declared 2014 “The Vintage of Dreams.” Mardi Roberts, from the Ridgeview Sparkling Wine Estate added, “The base wines are already fantastic, and we truly believe that 2014 will be a vintage to remember.” 

Julia Trustam Eve, Marketing Director of EWP (English Wine Producers) has said of the 2014 vintage, “Over the last years, we seem to be continually breaking our own records – and the 2014 figures surpass everything. There’s no doubt about it – English wines really are on an upward trajectory. As if to prove her statement, in December 2014, the IWC (International Wine Challenge) awarded 26 medals to English wines, with three English sparkling wines from the county of Sussex winning gold.  

This session will showcase some of the best sparkling wines England has to offer. England has no “official” analysis of the styles of wine produced, but estimates from the EWP (English Wine Producers) and the UKVA (United Kingdom Vineyards Association) prove that sparkling wine now makes up two-thirds of production. Chardonnay and Pinot Noir are the most planted varieties in the country, with 230% growth in the last 8 years. 

Sarah Malik is an Associate Professor at Johnson and Wales University in Charlotte, NC. Her focus is wine education. She worked Bass Charrington Breweries and West Midland Taverns in the UK before joining Hilton International and Queens Moat Houses as a Food and Beverage Manager. She eventually moved to Switzerland where she taught for five years in Hotel Consult, Le Bouveret and DCT in Lucerne, Switzerland. Sarah has received a Sommelier Diploma from the International Sommelier Guild, and has completed WSET Diploma with Merit and is a certified WSET Educator. She holds the CSS, CSW, and CWE certifications from the Society of Wine Educators, where she has been a member for many years. 

Sarah is also an International Bordeaux Wine Educator and has successfully completed the Napa Valley Wine Educators Academy. Recently she participated in the Banfi Vintners Scholastic Trip to Italy and has just spent one week in Napa Valley visiting numerous vineyards. 

Sarah’s Session, “Blighty Bubbles – Can English Sparkling Wines compete with the Best?” will be held on Wednesday, August 12 at 3:00 pm as part of the 39^th Annual Conference of the Society of Wine Educators.

Today we have a Conference Preview from Tim Gaiser, MS about test anxiety – something Tim has witnessed first hand many times over his long and much-lauded career as a wine educator. Read on for information on Tim’s upcoming conference session!  

“Over the last 20 years I’ve coached and examined thousands of students. One of the most concerning things I’ve noticed in that time is that some students simply don’t test well.  Often, regardless of how well they’ve prepared for an exam, their anxiety level is so high that they simply can’t function at their best – much less function at all.  This could be the cruelest of fates as some remarkably talented students are never able to pass an exam simply because their stress level is too high.

In the past year I’ve worked with a group of students using various strategies that have proven effective for dealing with test anxiety as well as building confidence and helping them to bring their very best self – their “A game” – when needed.   In my session we’ll cover some of these strategies including EFT (Emotional Freedom Technique), Spin Dynamics, Submodalities, Clearing the mechanism, the Circle of Excellence.”

Tim Gaiser is an internationally renowned wine expert and lecturer. He is one of 175 individuals worldwide to ever attain the elite Master Sommelier wine title. Over his 25-plus year career Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors. He has experience in all phases of the wine industry – online, wholesale, retail, winery, and restaurant – including stints at Heitz Wine Cellars in the Napa Valley and Bix and Cypress Club restaurants in San Francisco, and Virtual Vineyards/the original wine.com. His client list includes Fosters Global Wines, Diageo, American Express, Evian, Pepsico International, Fiduciary Trust, Franklin-Templeton, Morgan Stanley, and Wells Fargo. 

Tim has written for a number of publications including Fine Cooking Magazine and Sommelier Journal. He also writes for numerous wine and spirits clients including Champagne Perrier Jöuet, Wines of Germany and the Portuguese Cork Quality Association. Gaiser has served as the author and lead judge for the Best Young Sommelier Competition and the TopSomm Competition, the two major American sommelier competitions. Considered one of the leading wine tasters and educators, Gaiser was recently featured in the Think like a Genius Wine Master training product, created by the Everyday Genius Institute.

Prior to developing his wine expertise, Tim received an M.A. in Classical Music. He played classical trumpet as a freelance professional and as an extra with the San Francisco Opera until 1988.

Tim’s session, “Psych Up: Strategies for Dealing with Test Anxiety” will be held on Wednesday, August 12th at 3:00 pm as part of SWE’s 39th Annual Conference.

Today we have a Conference Preview about a fascinating session to be presented by a father-and-daughter team, Stephen and Maria Ghiglieri. 

Session Title: The Spectrum of Wine Flavors: How Viticultural and Pre-Fermentation Practices Effect Wine Aroma and Taste

We’ve all heard the statements: “Great wines are made in the vineyard” or “there are no great winemaker’s just great grapes”. Our view is from another saying: “great grapes don’t grow or make great wine by themselves”. It’s the close partnership between the grower and winemaker that yields great wine.

Our discussion and tasting will explore how the decisions made by these partners affect wine flavor. We will consider the influences of terroir plus water, canopy and nutrient management on specific wine flavors and examine what defines a “great grape”. In addition we’ll discuss how color and flavor are affected by harvest decisions and pre-fermentation fruit handling.

We think Harold McGee and Daniel Patterson said it best in their 2007 New York Times article “Talk Dirt to Me”: “We don’t taste a place in a wine. We taste a wine from a place — the special qualities that a place enables grapes and yeasts to express, aided and abetted by the grower and winemaker”.

About the speakers:

Steve Ghiglieri, CWE was the Plant Manager for Anheuser-Busch at their Houston Brewery until he retired in 2009. During his 28-year career with the company he held a number of positions including Brewmaster and Director of International Brewery Operations where he was responsible for operations in China, Philippines, Brazil, Argentina, and multiple locations in Europe and Canada. He is a graduate of the University of California at Davis where he earned his BS in Fermentation Science and MS in Food Science.

Growing up with Stephen Ghiglieri as her father, Maria Ghiglieri’s exposure to the wine and beer industry started early, but it wasn’t until 2011 while living in Chicago that she became serious about enhancing her wine knowledge. After being introduced to the SWE she earned her CSW in 2013 and is currently studying to take the CWE exam. She has been a wine judge at the Houston Livestock and Rodeo Wine competition for the past two years. Maria is a graduate of the University of Washington in Seattle.

Stephen and Maria’s session, “The Spectrum of Wine Flavors: How Viticultural and Pre-Fermentation Practices Effect Wine Aroma and Taste” will be offered as part of the 39^th Annual Conference of the Society of Wine Educators to be held this August in New Orleans. The Ghiglieris’ session is scheduled for Thursday, August 13^th at 8”45 am.