Welcome to the World Tualatin Hills and Laurelwood District AVAs!

  By admin | June 3, 2020 - 10:02 am | ,
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Today—June 3, 2020—the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States announced the establishment of two new American Viticultural Areas (AVAs): Tualatin Hills AVA and Laurelwood District AVA.

These new AVAs are located within entirely Oregon’s Willamette Valley AVA. This brings to total of Willamette Valley sub-appellations to 9; the total number of Oregon AVAs to 21, and the total number of AVAs in the United States to 248.

The Laurelwood District AVA lies entirely within the previously established Chehalem Mountains AVA; and is located along its northeastern boundary.  Foremost among the region’s distinguishing features is the predominance of the Laurelwood soil type. Laurelwood soil is an ancient wind-blown (loess) soil that dates to the Pleistocene era (typically dated from 2.580 million to 11,700 years BCE). During this period, a thick mantel of silt was blown into the eastern slopes of the Chehalem Mountains, forming deep, well-drained soils located at elevations between 200 to 1,500 feet (61 to 457 m).

The total surface area of the Laurelwood District AVA covers approximately 33,600 acres; of these, approximately 975 are planted to vine. There are just over 25 wineries and 70 commercial vineyards located in the new AVA. Principals from Ponzi Vineyards and Dion Vineyards championed the original petition and successful establishment of the Laurelwood District AVA.

The Tualatin Hills AVA is located within the larger Willamette Valley AVA, covering roughly 144,000 acres in what could be described as a U-shaped area in the Willamette Valley’s northwest corner.  The boundaries of the AVA are defined by the watershed of the Tualatin River and ranges from 200 to 1,000 feet (61 to 305 m) in elevation. The Tualatin Hills are the only place outside of the Laurelwood AVA where Laurelwood soils dominate the landscape.

The Tualatin Hills AVA is currently planted to just over 860 acres of vines and is home to more than 21 wineries and 33 commercial vineyards.  Principals from Montinore Estate, Apolloni Vineyards, and David Hill Vineyard and Winery were among the leading proponents for the petition and establishment of the Tualatin Hills AVA.

Welcome to the World Tualatin Hills and Laurelwood District AVAs!

Map via the original petition, as submitted to the TTB: https://www.regulations.gov/docket?D=TTB-2019-0003

Map via the original petition, as submitted to the TTB: https://www.regulations.gov/docket?D=TTB-2019-0003

References/for more information:

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

Dispatch from the Anjou Brissac AOC

  By admin | May 27, 2020 - 8:04 am | ,
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News flash: The Anjou Villages-Brissac AOC has officially changed its name to Anjou Brissac AOC. (Well, that’s a bit of a minor news flash—maybe more like a news sparkle—but wine geeks will want to know.)

Photo of Château de Brissac by Manfred Heyde via Wikimedia Commons

Photo of Château de Brissac by Manfred Heyde via Wikimedia Commons

The Anjou Brissac AOC produces dry, still (non-sparkling) red wines only. These are defined quite elegantly in French as vins tranquilles rouges. These wines are based primarily on Cabernet Franc (which leads the area in plantings), although Cabernet Sauvignon is also allowed in any amount. The wines of the Brissac Anjou AOC enjoy a reputation as perhaps the finest red wines of the Anjou, and are considered to be a bit fuller-bodied and richer in flavors (dark cherry, raspberry, cocoa, cinnamon) than most red wines of the Anjou. Anjou Brissac AOC wines are proudly produced by a limited number of wineries (around 30).

The Anjou Brissac AOC is located just south of the city of Angers, adjacent to the left bank of the Loire River. The area extends southwest for just over 9 kilometers (5.5 miles) over the gently rolling hills on the edge of the Massif Armorican. Vineyards are planted along both sides of the Aubance River (a tributary of the Loire). The unique soils of the area comprise mainly schist and gravel over a bedrock of shale and limestone.

If you are planning on touring the area, be sure and make some time to see the Château de Brissac. The château was originally built as a castle by the Counts of Anjou in the 11th century. It was later gifted to Charles II de Cossé along with the title of Duke of Brissac.  The château—still owned by the Cossé-Brissac family—has seven stories, making it the tallest château in the Loire Valley. In non-quarantine times, the château is open to the public for tours and overnight stays, while the lovely grounds frequently host concerts and festivals—including the annual Val de Loire festival.

Map via: https://www.vinsvaldeloire.fr/

Map via: https://www.vinsvaldeloire.fr/

Here are a few other interesting tidbits about Anjou Brissac:

  • The Anjou Brissac AOC occupies the exact same geographic location as the Coteaux de l’Aubance AOC. The Coteaux de l’Aubance AOC produces Chenin Blanc-based, sweet white wines.
  • The area covered by the Anjou Brissac AOC (as well as the Coteaux de l’Aubance AOC) is located within the Maine-et-Loire département, and includes the following communes: Brissac Loire Aubance (comprising the former communes of Brissac-Quincé, Saint-Saturnin-sur-Loire, and Vauchrétien), Denée, Les Garennes sur Loire (comprising the former communes of Juigné-sur-Loire et Saint-Jean-des-Mauvrets), Mozé-sur-Louet, Mûrs-Erigné, Saint-Melaine-sur-Aubance, and Soulaines-sur-Aubance
  • The appellation was created (as Anjou Villages Brissac) in 1998, when it was separated out from the much larger Anjou Villages AOC.

Regulations on the wines:

  • Minimum 11% abv
  • Maximum 3g/L of residual sugar
  • May be released on July 15 of the year following harvest (although the wine is considered to have excellent potential for aging)

Leading producers of Anjou Brissac AOC include Domaine de Gaubourg, Château la Varière, and Domaine de Montgilet.

Confusion Corner: This change does not affect the Anjou Villages AOC which (confusingly) is a separate appellation from the (former) Anjou Villages Brissac AOC.

References/for more information:

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

Dispatch from Ribera del Duero (and Ribera Blanco DO)

  By admin | May 15, 2020 - 4:56 pm | ,
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In March of 2020, Spain’s Ministry of Agriculture approved a proposal to modify the Pliego de Condiciones for the DO Ribera del Duero. The new rules allow for the production of white wines based on the Albillo Mayor grape variety to be bottled under the Ribera del Duero DO, beginning with the 2020 vintage.

The Ribera del Duero DO—located in Castilla y León—was established in 1982 and quickly made a name for its flavorful red wines based on a minimum of 75% Tempranillo (often referred to here as Tinta del País or Tinto Fino). The red wines of the area always allowed for the inclusion of up to 5% Albillo Mayor—a white grape believed to be native to the area and grown in minute quantities but renowned for the rich aromatic notes and softening effect the it brought to the red wines of the region. Rosado is also produced in the area, often based on Garnacha with perhaps a bit of Merlot, Malbec, Cabernet Sauvignon or Albillo Mayor in the blend.

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With the newly-published revisions in the rules, the Ribera del Duero DO is now producing white wines—known as Ribera Blanco—based on a minimum of 75% Albillo Mayor. The other white grapes allowed include Alarije (Pirulés) and Chasselas—provided they were planted prior to July 21, 1982.

Ribera Blanco may be produced via stainless steel fermentation as a light, fruity wine intended for early consumption. Such wines have been described as having delicate fruit flavors (green apple, lemon, pear) and lightly floral aromas.

Ribera Blanco may also be produced via oak fermentation and/or oak aging; and may be bottled under the typical aging designation for Spanish DOP wines (crianza, reserva, and gran reserva). Such wines are expected to show hints of gold or amber in the color and exhibit aromas of ripe pear, dried fruit, oak, smoke, beeswax, and vanilla.

The proposal to allow for the production of Ribera Blanco was originally published by El Boletín Oficial del Estado (BOE) of Spain on July 27, 2019. While the new DO regulations have been approved at the national level, they will still need to work their way through the EU approval process.

Map via: riberadelduero.es

Map via: riberadelduero.es

References/for more information:

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

Dispatch from the Vino de Pago Chozas Carrascal

  By admin | May 13, 2020 - 5:31 pm | ,
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Photo via: http://chozascarrascal.com/vina/

Photo via: http://chozascarrascal.com/vina/

Bodega Chozas Carrascal—located in Valencia, Spain—was founded by the husband-and-wife team of Julian Lopez and Jose Maria Peidro in 1990. The poetic-sounding name of the estate is based on the nickname (“Chozas”) of one of their grandfathers, and a type of scrub oak tree native to the Mediterranean (Quercus coccifera, aka carrascal) that—once upon a time—were widespread in the area.

Thirteen years after their purchase of the property—in 2003—the winery released its first wine. These early wines, bottled mainly under the Utiel-Requena DO, included a range of red, white, rosé, and sparkling wines based on the traditional grapes of the region (Bobal, Monastrell, Garnacha, Tempranillo and Macabeo) as well as some international varieties, including Cabernet Franc, Cabernet Sauvignon, Syrah, Merlot, Voigner, Chardonnay, and Sauvignon Blanc.

In 2012, 30 hectares within the Chozas Carrascal estate were approved by the Spanish government as a Vino de Pago. Just a few days ago (on May 11, 2020), the designation was approved by the European Commission and published in the Journal of the EU. (It’s official!)

Bodega Chozas Carrascal continues to produce a wide range of wines, including reds, whites, and rosé bottled under the Utiel-Requena DO as well as sparkling wines (Cava DO). Their current releases include the following four wines bottled under the Vino de Pago Chozas Carrascal designation:

  • Las Tres: a white blend of Chardonnay, Sauvignon Blanc, and Macabeo; barrel-fermented, fermented in oak, and oak-aged for 8 weeks with daily lees stirring
  • Las Ocho: a red blend of 8 grapes; each grape is vinified separately with the final blend aged for 14 months in French oak
  • Las Quatro: a young (joven) rosé made from co-fermented Tempranillo, Garnacha, Syrah, and Merlot
  • Cabernet Familiar: 100% Cabernet Franc, aged for 9 months in new French oak
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The regulations of the Vino de Pago Chozas Carrascal allow for the production of these four styles of wine, in accordance with the following standards:

  • 100% Cabernet Franc (monovarietal/dry red):
    • Minimum of 5 months of oak aging
    • Abv of at least 13%
  • Dry red blends:
    • Grape varieties: Bobal, Monastrell, Garnacha Tinta, Tempranillo, Cabernet Sauvignon, Cabernet Franc, Syrah, and Merlot
    • Minimum of 5 months of oak aging
    • Abv of at least 13%
  • Dry white blends:
    • Grape varieties: Chardonnay, Sauvignon Bland, and Macabeo (Viura)
    • Fermentation must occur in oak barrels
    • No aging requirement
    • Abv of at least 12.5%
  • Dry rosé:
    • Grape varieties: Syrah, Merlot, Garnacha, and Tempranillo
    • Stainless steel fermentation followed by “oak maceration” for a minimum of three weeks
    • Abv of at least 12.5%
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The Chozas Carrascal property includes an olive orchard, a spa, and an impressive array of wine tourism/tasting experiences. Time to plan a road trip (once it is safe to travel again).

References/for more information:

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

At long last…Wachau is a DAC!

  By admin | May 8, 2020 - 10:59 am |
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Photo of the Wachau by Robert Herbst via the website of Austrian Wine

Photo of the Wachau by Robert Herbst via the website of Austrian Wine

As announced this morning (May 8, 2020) on the website of Austrian Wine Marketing Board, Austria’s Wachau region is now officially a Districtus Austriae Controllatus (DAC) wine-producing region.

Along with the prestige of a DAC designation, a slew of new regulations have come into effect as requirements for use of the term Wachau DAC on a wine label. These regulations (and the wines) are divided into three categories—Gebietswein, Ortswein, and Riedenwein, in that order—in reference to an increasingly stricter list of requirements. These regulations are as follows:

  • Gebietswein/regional wines—this is the most generic of the designations, and includes wines that may be produced from grapes grown anywhere within the designated Wachau region.
    • Allowed grape varieties—white: Grüner Veltliner, Riesling, Weissburgunder, Grauburgunder, Chardonnay, Neuburger, Muskateller, Sauvignon Blanc, Traminer, Frühroter Veltliner, Müller Thurgau, Muskat Ottonel, Roter Veltliner
    • Allowed grape varieties—red: , , Blauer Burgunder (Pinot Nor), St. Laurent, Zweigelt
    • Allowed wine styles: Single-variety (varietal) wines and blended (Gemischter Satz) wines
  • Ortswein/village wines—this designation includes wines that may be grown in any one of 22 designated villages
    • Allowed grape varieties—(all white): Grüner Veltliner, Riesling, Weissburgunder, Grauburgunder, Chardonnay, Neuburger, Muskateller, Sauvignon Blanc, Traminer
    • Allowed wine styles: Single-variety (varietal) wines only; wines must exhibit little or no influence from oak
  • Riedenwein/single-vineyard wines—this is the top-level designation, and may only be produced from grapes grown within any of the 157 precisely designated Rieden (vineyards) in the Wachau.
    • Allowed grape varieties—(all white): Grüner Veltliner and Riesling
    • Allowed wine styles: Single-variety (varietal) wines only; wines must exhibit little or no influence from oak
    • Chaptalization nor enrichment of any kind is not allowed

Approved wines may be designated as “Wachau DAC” as of the 2020 vintage. The new regulations have been approved by the Austria’s Ministry of Agriculture, Regions, and Tourism (and signed into law by federal minister Elisabeth Köstinger). However, the new designation still needs to wind its way through EU approval.

The stylistic designations—Steinfeder, Federspiel and Smaragd—as defined by Vinea Wachau, will remain in use.

References/for more information:

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

Dispatch from Rueda

  By admin | April 9, 2020 - 9:19 am |
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Graphic via: https://www.dorueda.com/es/

Graphic via: https://www.dorueda.com/es/

Quite a few changes have been made to the rules and regulations that define the wines of DO Rueda.

Rueda, located in Castilla y León (in northwest Spain), lies along the Duero River—slightly to the west of Ribera del Duero.  The area is best-known for its crisp, dry, white wines based on the Verdejo grape, which comprise over 90% of the region’s total production.

The main changes to the Pliego de Condiciones for the Rueda DO, to be reflected as of the 2020 vintage, are as follows:

Rueda Blanco: Previously, the region produced several different white wines, including Rueda Blanco (based on a minimum of 50% Verdejo), Rueda Verdejo (min. 85% Verdejo), and Rueda Sauvignon (min. 85% Sauvignon Blanc). These three products will be replaced by a single version—to be known as merely as Rueda (Blanco). This new version of Rueda Blanco must contain a minimum of 50% (combined) Verdejo and/or Sauvignon Blanc; the remainder may contain Viura, Palomino Fino, Viognier, and/or Chardonnay. (Viognier and Chardonnay are newly approved varieties for the region.)

Rueda Tinto: Red wines make up a tiny proportion of the output of the Rueda DO. Rueda Tino is a Tempranillo-based wine that may also contain Garnacha, Cabernet Sauvignon, and Merlot. As a result of the recent changes, Syrah is now allowed as well.

Rueda Pálido DO: Biologically aged, fortified wines (similar to the flor-influenced styles of Sherry) are another traditional specialty of the Rueda region; however, such wines were not included in the previous line-up of Rueda DO-approved wines. This has now been remedied with the approval of the “new” category of Rueda Pálido DO. Rueda Pálido DO is a dry, fortified wine produced using the Palomino Fino and Verdejo grape varieties. The wine must be bottled at a minimum of 15% abv and be oak-aged in the presence of film-forming yeast for a minimum of three years. The resulting wine is expected to the “straw yellow to pale golden color, with aromas and flavor of yeast, marzipan, dried fruit, and roasted apple.”

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Vino Espumoso Gran Añada: The Rueda DO is approved for sparkling wine—vino espumoso—although it is rarely seen outside of Europe. A new aging designation—Gran Añada—has been approved for sparkling wines with a minimum of 36 months of lees aging.

Two other new categories—Gran vino de Rueda (implying “old vines” of at least 30 years of age) and Vino de Pueblo (made from the grapes of a specific municipality)—are also part of the new plan.

Rueda Dorado: Another product rarely seen outside of Spain, is a vino de licor (fortified wine) known as Rueda Dorado. Rueda Dorado must be produced using Palomino Fino and Verdejo grapes and bottled at a minimum of 15% abv. In addition, it must be aged for at least four years, including two in the barrel; this aging process earns the wine its golden (dorado) color and nutty, oxidative aromas and flavors. (Rueda Dorado was not affected by the recent regulatory changes, but we thought it was interesting enough to include in our list.)

The updates to the Pliego de Condiciones for the Rueda DO were first proposed in early 2019. By July they had been approved by the local Consejo Regulador and sent to Spain’s of Ministry of Agriculture, Fisheries and Food for further approvals. The proposal was published in Spain’s Boletín Oficial del Estado and approved by the European Union in March of 2020. Official at last!

References/for more information:

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

New Rules Adopted for US Wine, Beer, and Spirits

  By admin | April 1, 2020 - 2:09 pm | ,
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At long last, the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States  has finalized a new set of rules, known as the “Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages.” This rule was published today (April 1, 2020) and goes into effect on May 3. The original proposal was first announced in November of 2018 and has gone through several rounds of (often cantankerous) public comment and debate.

One of the most debated (and certainly most controversial) parts of the proposed new regulations sought to limit the definition of oak barrels (as used in the aging of distilled spirits) to only include cylindrical drums of approximately 50 gallons. During the public comment periods, the TTB received nearly 700 comments on this issue, almost all of which expressed opposition. The proposal was seen to limit the creativity of distillers that prefer to use smaller—or differently-shaped—barrels and to incur a financial barrier to entry as well. The good news is that this part of the proposal was NOT adopted into the final rule.

The majority of the new rules apply to the production, process of label approvals, importation, and distribution of alcoholic beverages. However, there are many parts of the new rules that are of interest to wine and spirits professionals as well as enthusiasts. Some of these changes are discussed below.

Vodka: The definition of vodka has been updated to read as follows: “Vodka” is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid. Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond. (The requirement for US vodka to be “without distinctive character, aroma, taste, or color” will be rescinded.)

Agave Spirits: Agave Spirits (as a class of products) have been defined (for the first time in the US). The new definition reads as follows: “Agave spirits” are distilled from a fermented mash, of which at least 51 percent is derived from plant species in the genus Agave and up to 49 percent is derived from other sugars. Agave spirits must be distilled at less than 95 percent alcohol by volume (190° proof) and bottled at or above 40 percent alcohol by volume (80° proof). Tequila and Mezcal are specifically defined as products of Mexico, made in compliance with the laws and regulations of Mexico.

Triple-distilled(?): Tighter restrictions on claims of the “number of times distilled” were implemented. According to the new rules, a distillation means a single run through a pot still or a single run through a column of a column still. Previously, some distillers claimed one “distillation run” for each plate found in a column still (as in “distilled one hundred times!”).

The document outlining these new rules is several hundred pages in length, but if you have the time and the fortitude, check it out for yourself here.

References/for more information:

We’ll be keeping an eye on the news concerning these new laws as they develop!!

Towards a Definition of (French) Natural Wine

  By admin | March 25, 2020 - 9:35 pm |
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Logo via Syndicat Vin Nature

Logo via Syndicat Vin Nature

The debate over natural wine has raged on for years now.  To some wine aficionados, it is the only wine that matters, to others it is all but undrinkable. This debate—whether to love, hate, or disregard “natural” wine—will surely continue for generations.

However, it seems that the industry is inching closer to the goal of codifying a definition of “natural wine.” A few regions have even agreed to disagree on a definition, including—according to multiple recent news sources—the mother ship of wine producers, France.

This information was first brought to our attention via the publication of the headline La Dénomination “Vin Méthode nature” Officiellement Reconnue (“The name wine–nature method is officially recognized”)—published on March 6, 2020 via food-and-wine journal Atabula.

Before we bang the gong too loudly, there are a few things to note about this latest development. For starters, it does appear to be quite relevant in that France has agreed upon the parameters of natural wine. However, it should be noted that due to previous laws prohibiting the use of the term “natural” on wine labels, the approved term is Vin Méthode Nature (“nature method wines”)—NOT naturel nor naturelle.

In addition, approval of the label term has not yet been announced by the INAO, nor published on the website of the Ministère de l’agriculture et de l’alimentation (French Ministry of Agriculture and Food). Nevertheless, it has been approved by the Directorate General for Competition, Consumption and the Suppression of Fraud (la Direction générale de la Concurrence, de la Consommation et de la Répression des frauds/DGCCRF) that previously opposed the use of the term “natural.” As such, the term “Vin Méthode Nature” has been approved as a validated private label and may soon appear on bottles of French wine. Compliance wit the charter will enforced by the DGCCRF.

The effort to have the new label approved has been spearheaded by Le Syndicat Vins Nature’l (the Union of Natural Wines), presided over by Jacques Carroget (proprietor of Domaine la Paonnerie in France’s Loire Valley). It is estimated that up to sixty wines may apply to be granted use of the term (and logo) for the release of the 2019 vintage.

According to the new regulations, the following is required in order to use the label term Vin Méthode Nature and the logo:

  • Vineyards must be organically farmed, as represented by organic certification, second-year organic conversion, or private Nature and Progress charter
  • Grapes must be hand-harvested
  • Use of indigenous yeasts
  • No sulfur added before or during fermentation. Note that there are two versions of the logo available, one that declares “without added sulfites” (for wines containing less than 10 mg/L); and one that declares “less than 30 mg sulfites.”
  • No must adjustments (acidification, chaptalization, etc.)
  • No “recourse to brutal and traumatic physical techniques,” which specifically excludes reverse osmosis, filtration, flash pasteurization, and thermovinification.
  • Click here to see the entire list via the Charter of Syndicat de défense des Vins Nature’l

We’ll be watching for updates and will post more information on these developments as they are released.

Graphic via Syndicat Vin Nature

Graphic via Syndicat Vin Nature

References/for more information:

On the Radar: Dr. Jennifer Broderick, CSW

  By admin | March 22, 2020 - 12:34 pm |
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Dr. Jennifer Broderick hiking the vineyards of Germany!

Dr. Jennifer Broderick, CSW hiking the vineyards of Germany!

Dr. Jennifer Broderick, CSW, grew up in two college towns:  Lawrence, Kansas, then Middletown, Connecticut, where her father was a professor of Political Science.  She studied English at the University of Hawaii (where her father also taught for a time), then switched paths and received her undergraduate degree in Social Work from South Connecticut State University.  From there she spent several years in the restaurant business in Connecticut and Massachusetts.  Graduate degrees came later in life, with an MBA from University of Phoenix in 2010 and an Ed.D. in Higher Education Leadership from Johnson and Wales University in 2016.

Jennifer’s experience in the restaurant trade is both wide and deep;  she had a long career as a general manager, managing partner, proprietor of some large corporate restaurant chains, and she even did a 10 year stint as a dry cleaner (so if you need a wine stain taken out, just ask).

Dr. Broderick joined the faculty of Johnson and Wales University in 2012, and is presently an associate professor in the College of Culinary Arts at the university’s Harborside Campus in  Providence, Rhode Island, and has served as the department chair for Beverage and Dining Services since Edward Korry, former president of the Society of Wine Educators (SWE), retired.

For eight years, Jennifer has taught beverage and dining courses to freshmen and sophomores as well as capstone dining course to seniors.  She also teaches leadership, human resources, and research courses in JWU’s College of Online Education. Having had to continue her learning while fully employed, Jennifer is a proponent of learning and teaching online.  Last summer she was the faculty leader for the JWU Study Abroad 500 Corks Sommelier program in Germany and France; in March, she’ll be leading students on the volcanic wines Study Abroad program in the Azores.

Dr. Broderick is an honored member of the JWU faculty.  She was recognized with the Distinguished Scholarship Award in 2015, 2016, and 2017, and she received the Dean’s Award for Professional Development in 2017.  Additionally, she has been working hard on her professional credentials:  she earned her Certified Specialist of Wine (CSW) in 2013 (with a shout-out to Edward Korry’s preparation class and Miss Jane’s Bubbly Professor materials).  She is a Certified Hospitality Educator, holds the WSET Level 2 in Spirits, and is working toward her Certified Specialist of Spirits (CSS) with the Society of Wine Educators.

Jennifer counts SWE as a significant influence in her life and she is excited about keeping up the association.  She has been a volunteer at the summer conference every year since the 2014 conference in Seattle, and genuinely enjoys working with Shields Hood, the SWE office team, and the other volunteers.  As Jennifer puts it:  “I am inspired by those who have studied wine for many years, and I feel honored to be surrounded by such knowledgeable people; it is because of my involvement with the SWE that I’ve truly become hooked on learning more about wine!  I truly appreciate the incredible opportunity that I have, to further my wine studies and wine appreciation by continuing my participation in SWE events.”

Guest post written by Reverend Paul Bailey

If you are a SWE certificate holder and would like to be featured in our “On the Radar” series, please contact our Director of Education and Certification, Jane A. Nickles: jnickles@societyofwineeducators.org

Dispatch from Soave (and 33 New Crus)

  By admin | March 17, 2020 - 2:41 pm | ,
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Map of the traditional regions of Soave/credit: Casa del Vino (own work) via Wikimedia Commons

Map of the traditional regions of Soave/credit: Casa del Vino (own work) via Wikimedia Commons

Soave DOC—Veneto’s beloved Garganega-based white wine—has entered a new phase with the approval of 33 new subzones. The new geographical indications were approved by the Italian Ministry of Agriculture in October of 2019—and as of March 2020, they have been approved and published in the Official Journal of the European Union.

The Soave zone has traditionally contained two subzones: Soave Classico and Soave Colli Scaligeri. The Classico zone—the original, central part of the region located about 10 miles east of the city of Verona—consists of an expanse of rolling hills within the communes of Soave and Monteforte d’Alpone. The discontinuous Colli Scaligeri subzone contains a series of hillsides surrounding the city of Verona. The name is a reference to the Della Scala family (the Scaligeri)—former Lords of Verona and once-upon-a-time owners of the land.

Vigne del Soave—a comprehensive project to map the Soave region by soil types, elevation, micro-climate, topography, and historical usage—has been in the works via the Soave Consortium for over a decade. The project was completed in 2019 with the formal designation of 33 unique geographical subzones officially known as “Additional Geographical Units” or Unità Geografica Aggiuntiva.  

Photo via: https://ilsoave.com/

Photo via: https://ilsoave.com/

The 33 new Crus of Soave are as follows: Castelcerino, Colombara, Froscà, Fittà, Foscarino, Volpare, Tremenalto, Carbonare, Tent, Corte Durlo, Rugate, Croce, Costalunga, Coste, Zoppega, Menini, Monte Grande, Ca ‘del Vento, Castellaro, Pressoni, Broia, Brognoligo, Costalta , Paradiso, Costeggiola, Casarsa, Monte di Colognola, Campagnola, Pigno, Duello, Sengialta, Ponsarà, Roncà–Monte Calvarina.

Of the 33 newly-designated areas, 28 are located within the Classico Zone. Two—resting atop volcanic soils—are located near the commune of ​​Roncà (to the north and east of the Classico Zone), and three are in the limestone hills located in the western portion of the region.

The new designations are approved for use beginning with the wines of the 2019 vintage.

Click here for an interactive map of the 33 crus of Soave, via the website of the Consorzio Soave.

References/for more information:

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