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Conference Preview: Treasure Hunting in Argentina—Looking for New and Exciting Wines

By admin | June 13, 2019 - 4:14 am | Conference Preview 2019

Today we have a conference preview from Nora Z. Favelukes. Nora has been one of top-rated speakers at SWE’s Annual Conferences over the last few years, and we are thrilled to have her back again in 2019. In this post, Nora tells us about her amazing adventures in Argentina—and the wines that she’ll be sharing with her very lucky audience during her session “Treasure Hunting in Argentina: Looking for New and Exciting Wines”—to be held this August in Washington DC as part of SWE’s 43^rd Annual Conference.

“For the past 30 years, I have followed the Argentine wine industry as it emerged on the world stage. It evolved from selling all their production in the domestic market to looking-out, emulating international wine styles; to looking inwards, with a fuller understanding of their own regions and terroirs. Today, modern pioneers of this new movement are creating new wine regions in the North, South, East, and West of Argentina with a renewed passion and vision.

Every way you go, producers and winemakers are crisscrossing frontiers in an explosion of creativity expanding into new altitudes, soil mapping, adopting sustainable and biodynamic practices, experimenting with micro-terroirs, Nomblot eggs and micro-vinifications. We cannot discount the influence of new local producers coming to the wine business with open and fresh eyes; new joint ventures between European, American and local wineries; the influence of foreign investments and the impact of the French, Italian and American flying winemakers.

In 2018, Maria Laura Ortiz, renowned Argentine Sommelier and Wine Consultant and I, partnered in a new joint venture, GO TO WINE to assist premium quality South American wineries to export worldwide. In preparation for our upcoming seminar at SWE’s Annual Conference, Maria Laura and I have hunted for those unique treasures that best represent the diversity of the Argentine wine industry of today.”

The Cliffs near Costa & Pampa

Adventures East—South Atlantic Ocean Wines

On the Shores of the Unthinkable: Costa & Pampa Albariño—Chapadmalal, Buenos Aires: Located 211 miles south of Buenos Aires, Argentina’s capital city and four miles west from the South Atlantic Ocean, Costa & Pampa’s first vintage was release in 2014. The climate, unlike that of mountainous areas, is humid and cold; ideal for short cycle varieties resulting in fresher and delicate wines, with great aromatic complexity and good volume.

“In Chapadmalal, I found not only a region that is geographically similar to that of Champagne in France, but also a farmer willing to take a chance on this amazing experiment who leased 30 acres of his land for us to convert into a vineyard” stated Daniel Pi, Trapiche’s Head Winemaker.

The coastal landscape of Patagonia

Coastal Patagonia’s Only Winery: WAPISA Pinot Noir—San Javier, Rio Negro: “Wapisa” is the indigenous Patagonian word for “whale” who frequent the nearby the coast of our vineyards. Located just 12 miles from the Atlantic Ocean on the banks of the Río Negro, Wapisa is the only winery in this Argentine Patagonian terroir, which bears strong similarities to Bordeaux.

“When we arrived in this area, the land was barren and we had to start from scratch” said Patricia Ortiz, Wapisa’s owner “What started as a gamble, today is a great project with an incredible team that continuously pushes us to keep growing.”

Wapisa is a proud Partner in Conservation of the California Ocean Alliance.

La Pampa landscape

Adventures South—Wines of Patagonia’s continental, arid climate

The Raw and Untapped Potential of La Pampa: Bodega del Desierto Desierto Pampa Cabernet Franc—Alto Valle del Rio Colorado, La Pampa: In 2001, when a team of Argentine entrepreneurs with a budding interest in wine, saw the raw and untapped potential of the Alto Valle del Rio Colorado (635 miles southwest of Buenos Aires City) decided just there and then, to become the first wine producers in this region. Their vision was complemented by a qualified and courageous group of experts – all with the same pioneering spirit.

“The Pampean terroir is ideal for Cabernet Franc due to the extreme dryness, the constant wind and the dramatic thermal amplitude” stated Sebastian Cavagnaro, Bodega del Desierto’s Chief Winemaker.

Early frost in the Patagonia Extreme

Patagonia Extreme: Bodega Otronia 45 Rugientes White Blend—Colonia Sarmiento, Chubut: Located in Sarmiento, Chubut at 45°30′ south latitude and 1,150 miles south of Buenos Aires, Bodega Otronia is a pioneer in developing extreme vineyards in the world. Founded in 2011, this state-of-the-art winery will release its first vintage this coming Fall. Due to the frosts during the vegetative cycle, 62-mile winds and the cold and semi-arid climate, Otronia’s 123 acres of vineyards are disease-free and Organic Certified.

“Because of the unique characteristics of our terroir, our wines develop elegant complex aromas with natural acidity and great phenolic maturity” summarized Máximo Rocca, Bodega Otronia’s Commercial Director.

Adventures Northwest—High Altitude Andean Mountain Wines: The Land of the Iconic Torrontés

At the top of the Cafayate Valley

Bodegas Etchart Cafayate Gran Linaje Torrontés—Cafayate Valley, Salta: Founded in 1850 in what was then an unexplored region, Bodegas Etchart is the oldest operating winery in the Cafayate Valley and, the leading producer of Torrontés in the country. At 5,600 feet above sea level, deep sandy soils and extreme thermal amplitude this unique variety to Argentina thrives. “We are constantly working on improving the quality of our wines. From blending wines with same grapes sourced from old and younger vineyards, fermenting with wild yeasts, lowering the alcohol content and increasing the aging potential of our white wines” said Victor Marcantoni, Bodegas Etchart’s Head Winemaker.

Adventures West: Wines of the Andes Mountains

Digging in Gualtallary

It’s the Soil that Makes the Difference: Doña Paula Selección de Bodega Malbec—Gualtallary (Uco Valley, Mendoza): Doña Paula in Mendoza is the test area for a unique study: the Terroir-in-Focus Research Program dedicated to the study of the influence of the climate and soils on Malbec. Founded in 1997, Doña Paula rapidly became one of Argentina’s leading producers and exporters of Estate bottled wines worldwide.

“The best micro-vinifications are the ones with grapes sourced in Gualtallary from limestone and rocky soils” said Doña Paula’s Chief Winemaker, Marcos Fernandez ,It produces intense wines, with great minerality and sharp tannins.”

Syrah and Garnacha Vineyards

Unusual Blends: Proemio Wines Syrah/Garnacha—Russel, Mendoza: Marcelo Bocardo, third generation winemaker and the descendant of a traditional Italian immigrant family to Mendoza founded Proemio in 2001. This small boutique winery is dedicated to the production of wines that reflect their authentic geographical identity through sustainable and organic agriculture.

“When I purchased this vineyard ten years ago” stated Marcelo Bocardo, Proemio’s Winemaker and Owner. “I found 17 acres planted with both Syrah and Garnacha. I decided there and then to co-ferment the grapes and make this unique blend where the spiciness of the Syrah is enhanced by the vibrant freshness and acidity of the Garnacha.”

Andeluna Cabernet Franc—Gualtallary (Uco Valley, Mendoza): From its inception in 2003 and under the leadership of the Barale family, Andeluna was designed to become one of Argentina’s top producers. Their vineyards at 4,265 feet above sea level in Gualtallary, Uco Valley – the most sought after wine region in Mendoza – its rocky soils, great thermal amplitude, and sustainable practices under the careful guidance of Manuel Gonzalez Bals it’s Chief Winemaker and the consulting of Hans Vinding-Diers.

Snow-capped Andes Mountains and vineyards

“I particularly like the area of Gualtallary” stated Manuel, “The loamy-sandy-stony soils and climate, together with the low pH, thick skins and small berries intensify the aromatic expression, freshness, structure and elegance of our wines.”

About the speaker: Nora Z. Favelukes is a pioneer of premium South American wines in the United States. As an influencer, skilled spokesperson, moderator, negotiator and a natural diplomat with years of international experience, Ms. Favelukes understands the inner workings and complexities of the US, South American and European wine markets and is the president of QW US Market Experts, a wine and spirits consultancy. She is also a noted speaker specializing in European and South American wines and the US Wine Market.

Nora’s session, “Treasure Hunting in Argentina—Looking for New and Exciting Wines” will be held on Friday, August 16 at 4:45 pm as part of the Society of Wine Educator’s 43rd Annual Conference, to be held in Washington DC.

Are you a conference speaker that would like to provide a preview of your session? Contact Jane A. Nickles at jnickles@societyofwineeducators.org

Introducing Burbujas Riojanas—Rioja Bubbles

By admin | October 1, 2018 - 1:22 am | A Sense of Place, News of The Wine World

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Enquiring wine students most likely know that Cava—Spain’s well-known and widely-popular traditional method sparkling wines—can be produced in various parts of Spain. While the majority of Cava DO is produced in Catalonia, in reality the geographical indication for Cava spreads across eight regions of Spain, including La Rioja (and overlapping portions of the Rioja DOCa). While somewhat of a rarity, there are about five wineries that produce Cava within the confines of the Rioja DOCa. They have, in the past, been bottled under the Cava DO (and may continue to be).

However….as of 2019, consumers will be able to drink sparkling wines produced under the Rioja DOCa. That’s right…sparkling Rioja—known as Vino Espumoso de Calidad de Rioja DOCa—is now a thing. This is a big change in the rules and regulations concerning the wines of the Rioja DOCa; part of a wave of modernization and re-organization of the Rioja DOCa that has been brewing for the last few years. You may recall that last year (in 2017), single-village designations and single-vineyard designations were approved for wines produced under the Rioja DOCa.

Espumoso de Calidad de Rioja DOCa may be produced in white (blanco) and rosé (rosado/rosat) styles, and must be produced using the traditional method of sparkling wine production with the second fermentation occurring in the bottle. Any of the grape varieties approved for use in the still wines of the Rioja DOCa may be used in the production of these sparkling wines. The approved grapes include the following white varieties: Viura, Chardonnay, Sauvignon Blanc, Verdejo, Malvasía, Garnacha Blanca, Tempranillo Blanca, Maturana Blanca, and Turruntés—and these red varieties: Tempranillo, Garnacha Tinta, Mazuelo, Graciano, and Maturana Tinta.

Further rules and regulations concerning Vino Espumoso de Calidad de Rioja DOCa include the following:

The finished wines must contain between 11% and 13% alcohol by volume.
All wines using the Espumoso de Calidad de Rioja DOCa must be sur lie aged (in the bottle, following the second fermentation) for a minimum of 15 months.
Those wines labeled as “reserva” must be sur lie aged in the bottle for a minimum of 24 months
Those wines labeled as “gran reserva” must be sur lie aged in the bottle for a minimum of 36 months
These wines may only have a limited amount of sugar, and may only be produced in the following styles: Brut (less than 12 g/L of residual sugar), Extra Brut (less than 6 g/L of residual sugar), and Brut Nature (less than 3 g/L of sugar, no dosage allowed).
Sparkling rosés must contain a minimum of 25% red grapes
The term “Vino Espumoso Gran Añada” may be used for vintage wines with the vintage date stated on the label.

I am looking forward to trying a sparkling wine from the Rioja DOCa and will be on the lookout for one beginning in 2019. Let us know if you find one!

References/for more information:

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification – jnickles@societyofwineeducators.org

Guest Blogger: Discover Mexico’s Baja Wine Country

By admin | May 5, 2017 - 5:46 am | A Sense of Place, Guest Blogger

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The courtyard at Adobe Guadalupe (Photo Credit: Matilde Parente)

In this guest post, Matilde Parente, MD, CSW gives readers a lovely armchair tour of the wine, food and history of the Guadalupe Valley, a region that’s putting Mexican winemaking on the world’s wine maps.

Wine country adventurers now have another destination to explore: Mexico’s Guadalupe Valley, located 90 miles south of San Diego in Baja California. About half the size of the Napa Valley, this Mexican valle offers a low-key and rustic wine, food, and cultural experience that will jolt your palate and swaddle you with its warmth and beauty.

Although Mexican wine has only recently burst onto the radar of norteños, our southern neighbor has been making wine since the 1500s, after conqueror Hernán Cortés requested grapevines from Spain and before vineyards were planted in Chile and Argentina.

Milestones in Baja winemaking include efforts by the Jesuits in the early 1700s, the 1888 founding of Bodegas de Santo Tomás, Baja’s oldest continuously operating winery and the winegrapes planted by Russian Molokan refugees in the early 1900s. More French and Italian varieties were introduced to Baja in the early 20th century, aided by Wente’s James Concannon and the Piedmont-born Italian viticulturist Esteban Ferro.

The vineyards at Adobe Guadalupe (Photo Credit: Matilde Parente)

The modern era in Baja winemaking began in 1972 with the founding of Casa Pedro Domecq and has accelerated since the 1980s, which saw the emergence of the Valle’s first boutique winery, Monte Xanic, and the rising prominence of the Bordeaux-trained enologist Hugo D’Acosta. In 2004, D’Acosta founded a winemaking school, the Estación de Oficios Porvenir, affectionately known as La Escuelita, to train and help support small-scale winegrowers.

Common red grape varieties planted today include heat-loving Cabernet Sauvignon, Merlot, Malbec, Tempranillo, Zinfandel, Carignan, Aglianico, Syrah, and Petit Sirah—along with Barbera, Nebbiolo and Spain’s original Mission grape. White varieties include Chardonnay, Colombard, Sauvignon Blanc, Semillion, and Viognier. Delicious rosés are also made from many of these varieties, notably those from Nebbiolo.

Although some single-varietal wines are made, most Valle wines are blends, some of which are unusual, such as the outstanding Rafael, a Cabernet-Nebbiolo blend by Adobe Guadalupe. Limited more by their imagination than AOP-type regulations, Mexican winemakers continue to experiment with their terroir and winemaking decisions.

Guadalupe Valley soils are a mixture of sandy loam and red clay. Lying just within the 30-degree latitude for quality winegrowing, the arid Valle receives only about 3–4 inches of rain annually with daytime temperatures averaging 86°F in summer and 42°F in winter. Yields average 2–3 tons per acre.

The view just before sunset at Ensenada’s Cuatro Cuatros resort and outdoor restaurant (Photo Credit: Matilde Parante)

Today, the more than 60 Guadalupe Valley wineries account for 90% of Mexico’s wine production with L.A. Cetto, Domecq and Monte Xanic producing the lion’s share of the region’s wines. According to 2014 figures, Mexican wineries produced just over two million cases of wine a year, which accounted for about one-third of domestic (Mexican) wine sales. Most other wineries and artisan winemakers are small-production, family-owned and -operated enterprises with limited marketing and distribution opportunities, even within Mexico.

Traditionally, beer and tequila have been the nation’s most popular adult beverages. However, Mexican wine consumption has seen a 12% increase over the past decade, especially among the upper middle class and younger consumers. Key Mexican wine markets are Mexico City and Guadalajara restaurants and their more affluent residents.

The two-lane Ruta del Vino (wine route) tracks north and east from coastal Ensenada towards Tecate. Wineries that deserve a stop and a few sips include the Adobe Guadalupe (with a free tasting and homemade breakfast included with your stay), the architecturally stunning Monte Xanic, Villa Montefiori, Viña de Frannes (where Michel Roland consults), Vinicola Torres Alegre y Familia and La Lomita Winery.

On and off the the well-marked Ruta you’ll also find a range of accommodations, from the air-conditioned cabins of Ensenada’s glamping hot spot Cuatro Cuatros to the relaxed country sophistication of the six-room Adobe Guadalupe, which is also home to its outstanding winery and Azteca horse stables.

Finally, no wine country would be complete without great food and a museum. The $5.3 million Museo de La Vid y El Vino inaugurated in 2012 is a spacious modern architectural wonder where you can learn more about the region’s fascinating history.

A view of the vineyards at Adobe Guadalupe from the Azteca horse stable (Photo Credit: Matilde Parente)

The Baja food scene evolved along with the emerging wine scene, propelling it forward gastronomically. Known as Baja Mediterranean, the local cuisine is creative, healthful and farm-fresh. Along with al fresco pleasure, freshly caught seafood and flavorful Valle-grown produce are exceptional. Many dishes are prepared with the local olive oil, a must-buy at many wineries.

Homegrown and resettled chefs such as Javier Plascencia (Finca Altozano), Drew Deckman (Deckman’s en el Mogor), Angelo Dal Bon (Tre Galline at the Villa Montefiori winery), Leda Gamboa (The Adobe Food Truck at the Adobe Guadalupe) and Diego Hernandez (Corazon De Tierra) continue to transform, elevate and energize the local food scene with their creativity and enoturismo evangelism.

For those unwilling or unsure about driving down to the Valle, a few reputable companies offer guided tours for small groups and individuals, including Fernando Gaxiola’s Baja Wine + Food. Although 4-wheel drive isn’t required, most roads leading up to the wineries are pocked dirt roads and dusty feet are guaranteed – a good enough reason to kick ‘em up and enjoy another sip of delicious Guadalupe Valley wine.

About the author: Matilde Parente, MD, CSW blogs at www.writeonwines.com and tweets @winefoodhealth.

References:

Covarrubias J, Thach L. Wines of Baja Mexico: A qualitative study examining viticulture, enology, and marketing practices. Wine Economics and Policy. Vol 4, Issue 2, Dec 2015, pp 110–115.

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Guest Post: Cruising from Barcelona to Châteauneuf-du-Pape

By admin | December 14, 2016 - 5:14 pm | A Sense of Place, Guest Blogger

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Today we have a guest post from SWE’s president, Barry Wiss. Barry writes to us from Châteauneuf-du-Pape, during a stop on a wine-themed river cruise!

Like most professional wine educators, I love to travel to all of the world’s amazing wine regions. Luckily, my wife and I have found a way to combine our love of wine with our love of travel, and for the past six years; we have served as wine hosts for AMA Waterways’ wine-themed river cruises.

In prior years, Kim and I have cruised some of the world’s greatest wine regions via some of the world’s greatest rivers, including the Rhine, the Mosel, the Danube, the Seine, the Douro, and this year, the Rhône.

We started our wine adventure in Barcelona where we enjoyed some amazing vintage Cavas. We rented an Airbnb; it was amazing. We thoroughly enjoyed the tapas and the rest of the Barcelona dining scene, and had a local chef teach us how to make real paella. (Hint: it’s all about the saffron.)

A few days later, we arrived in Châteauneuf-du-Pape. Kim and I have been to many (too many to count) wineries over many years; the best are the small no-frills family operations. We just visited one—Domaine le Pointu.

This is a small (27-hectare) estate owned by Patrick Coste and his wife Karine. The estate is located in the commune of Courthézon (one of the five communes that make up the Châteauneuf-du-Pape AOC).

The estate produces several different versions of Châteauneuf-du-Pape, including a blanc (white) version, but do yourself a favor and do not try to find this one outside of the local area!

After a warm welcome at the estate, we began our tasting. The first wine we tasted was their rich and perfectly balanced Châteauneuf-du-Pape Blanc, made from a majority of Grenache Blanc and a bit of Clairette; both from 90-year-old vines. This delicious wine was aged for one year in used Château d’Yquem barrels. What a beautiful wine, full of memorizing aromas of ripe red apple, pear, and honeysuckle. I could drink this wine all day…no joking.

This was followed by a vertical of the Domaine le Pointu 2007, 2009, and 2010 Châteauneuf-du-Pape reds…2008 was sold out, of course. These red wines are all produced using Grenache Noir grapes, with a bit of Cinsault. The wines are between 90 and 105 years old. All the reds were spectacular, but the 2009 is coming home with me.

Domaine le Pointu also produces a range of Côtes du Rhône AOC wines in red, white, and rosé. These are based on the younger vines of the estate—some as “young” as 50 years old!

Wine-themed river cruises by AMA Waterways scheduled for 2017 include Provence & Spain, Melodies of the Danube, the Enticing Douro, Paris & Normandy, a Taste of Bordeaux, Port Wine & Flamenco, and the Enchanting Rhine. For more information, visit the website of AMA Waterways.

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

2016 SWE Conference Recaps – Friday Morning

By admin | August 22, 2016 - 4:23 pm | Uncategorized

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The following sessions were enjoyed by all on Friday morning, August 12, 2016 as part of SWE’s 40^th Annual Conference, held at the Mayflower Hotel in Washington DC!

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Not all Cavas are Created Equal: Tracy Ellen Kamens, CWE, asked the question: Is Luxury Cava an oxymoron, or a paradigm? Tracy told the story of the history of Cava, starting in 1872 when José Raventós produced the first sparkling wine made using the Traditional Method in the Penedès region. The Codorníu cellars at Sant Sadurní d’Anoia were then built, and by the early 1900’s, the facility was producing about 100,000 bottles of cava per year. The grapes of Cava were discussed, which include the leading varieties of Macabeo, Parellada, and Xarel-lo, as well as the minor grapes of Garnacha Tinta, Trepat, Pinot Noir, Subirat Parent, and Monastrell.

All along the way, a variety of Cavas were tasted, which included Alta Alella Bruant 2014 Brut Nature, Parés Baltà Blanca Cusiné Gran Reserva Brut Nature, and Agustí Torelló Mata Gran Reserva Barrica Brut Nature 2010. Click here to download the slideshow for All Cava is not Created Equal-presented by Tracey Ellen Kamens, CWE, and click here to download Tasting Notes – All Cava is not Created Equal-presented by Tracey Ellen Kamens CWE.

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Vino Nobile di Montepulciano—Tuscany’s Tiny Gem: In celebration of the 50^th anniversary of the DOC, Silvia Loriga and Paul Wagner presented a session all about Vino Nobile di Montepulciano. The Vino Nobile DOC is tiny–just 40,000 acres (16,500 ha) in total area, with less than 75 bottling wineries producing the wines. The main grape of the area is Sangiovese, here often known as Prugnolo Gentile. Two wines are produced within the DOC–the Vino Nobile di Montepulciano, which requires at least two years of aging, and Vino Nobile Riserva, which requires a minimum of three.

After a slide show of some of the cultural icons of Montepulciano, including the tradition of Bravìo delle Botti as well as local landmarks including the Fortress of Montepulciano and the Well of the Griffon and Lions, a wine tasting commenced. Wines tasted included the 2012 vintage of Vino Nobile di Montepulciano from Boscarelli, Dei, Fattoria La Braccesca, Salcheto, and Tenuta di Gracciano della Seta. Click here to download the slideshow from the session Vino Nobile di Montepulciano-Tuscany’s Hidden Gem.

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New Generation Bordeaux: Presented by Mary Gorman-McAdams, MW and Linda Lawry, DWS, CWE, this session focused on the emerging generation of 30-40 something, passionate young winegrowers in Bordeaux. This creative group is interested in using the latest technology and innovation while still respecting the tradition and heritage of Bordeaux while expanding the reach of Bordeaux to include more reasonably priced wines that are suitable for casual, everyday consumption as well as special occasions. Wines tasted included Le Rosé de Floridene 2014, a pale, direct-press rosé from an organically-farmed estate owned by the late Professor Denis Dubourdieu and his wife Florence; La Cuvée Bistrot de Puy Arnaud, produced with 70% Merlot and 30% grown on a biodynamic estate, and L’Atypic de Peybonhomme 2010, Vin de France—50% Malbec and 50% Cabernet Franc (biodynamically grown). Click here for a copy of the slideshow and handout for the session New Generation Bordeaux-presented by Mary Gorman-McAdams.

We will be posting additional conference recaps in the next few days. In addition, we are building our permanent archive of notes from the 2016 SWE Conference-click here! If you are a conference speaker who would like to share your materials, please contact Jane A. Nickles at jnickles@societyofwineeducators.org

SWE Conference Recaps 2016: Day One

By admin | August 19, 2016 - 8:03 am | Uncategorized

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The first day of our 40th Annual SWE Conference started with a bang!

Spain’s Single Vineyard Estates: In Nora Z. Favalukas’ session on Spain’s Single Vineyard Estates, attendees started out their tasting with a Gramona III Gran Reserve “Lustros” Cava from 2007, followed by a 100% Garnacha Tinta from the Somontano DO.

This was followed by a single-estate Finca Valpiedra Rioja DOCa Reserva 2009, Numanthia Toro Tinto DO 2009, an impressive Mustiguillo Quincha Corral Vino de Pago 2012, and Mas Doix Doix Vinyes Velles 2012 from DOQ Priorat (among others).

Click here to download the Tasting Sheets-Spain’s Single Vineyard Estates-presented by Nora Favelukas, as well as the handout from the session here: Spain’s Single Vineyard Estates-presented by Nora Z Favelukes.

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Bordeaux – Napa Valley Seminar and Tasting: Mary Gorman-McAdams, MW, DWS, of the Bordeaux Wine Council, accompanied by Connor Best, CSW, of Napa Valley Vintners and Linda Lawry, DWS, CWE, of the International Wine Center presented a “compare and contrast” session which pitted Bordeaux wines alongside Napa Valley Wines. After a detailed introduction, three groups of wines were tasted side-by-side: the first round showcased Sauvignon Blanc-based white wines, followed by a flight of Cabernet Sauvignon-based red wines, followed by another flight of reds dominated by Merlot.

You may download their presentation, which includes details on the wines sampled here: Bordeaux-Napa Valley Comparative Tasting-presented by Mary Gorman-McAdams, MW, DWS.

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Stellenbosch: Seven Wards or More? Quick! Can you name the 7 wards of the Stellenbosch District? Surely, the attendees of Jim Clarke’s session, “Stellenbosch—Seven Wards, or More?” can! After a slide show highlighting the beauty of South Africa’s winelands and the unique features of the Stellenbosch Region, attendees embarked on a tasting tour of the seven wards.

The wines included Lanzerac Chardonnay from the Jonkershoek Valley and Rudi Schultz Syrah from the Bottelary Ward.

For more information on the 7 wards and the wines tasted during the session, click here: Stellenbosch-Seven Wards or More-presented by Jim Clarke. For more information on the wines, click here to download the: Tech Sheets from Jim Clarke’s Stellenbosch session

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American Rum: From Pirates to Pineapples: We may never know for sure where the first rum was produced, but most experts agree that the likely birthplace of rum is Barbados—and we do know for certain that the first written record of the use of the term “Rum” was in 1658, concerning the legal recording of a Barbados planation sale that included “four large mastrick cisterns for the liquor for rum.”

But here’s an interesting twist—as discovered by attendees of David Singer’s session entitled “American Rum: From Pirates to Pineapples, its History and Innovations”—the first American distillery was located in Providence, Rhode Island 1684 (although Boston quickly became the center for American rum production).

To learn more about American rum—including Privateer rum and delectable rum produced in Hawaii—click here: American Rum from Pirates to Pineapples-presented by David Singer CWE, CSS

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Climate, Grapes, and Wine: Understanding Terroir Influences in a Variable and Changing Climate was the topic covered by Gregory V. Jones, Professor of Environmental Science and Policy at Southern Oregon University.

Dr. Jones gave attendees an overview of the changing wine map, noting that commercial vineyards and wineries are now located in such non-traditional areas as India, south China, Beijing, and Vietnam (among many others). The reasons behind these burgeoning areas were also discussed, and include the change from national to international economics, changing demographics, growing demand, the never-ending search for the “next new thing,” and—perhaps—the role of climate change. To read the fascinating science behind these ideas, click here to download the slide deck for this session:Climate, Grapes, and Wine-presented by Gregory Jones

A Primer on Prosecco

By admin | October 20, 2015 - 9:23 pm | A Sense of Place

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A guest post by Harriet Lembeck, CWE, CSE…

At a recent gallery opening, I was offered a glass of Prosecco. A stroll to the bar showed that they were pouring Cava! Is Prosecco – the lovely, frothy bubbly wine – turning into a generic?

The reality is that since 2009, there has been a progression of steady changes and classifications in this wine from northeast Italy, starting with the creation of a classic area – where the existing DOC wines became DOCGs – and the balance of the areas remained DOCs. These newly-classified wines began to arrive in the US market in 2011.

There are now 3 Prosecco appellations; 2 DOCGs are located in the center of the northern hills – Colli Asolani DOCG, which is very small, and Prosecco Conegliano Valdobbiadene DOCG, another small zone. The third appellation – the Prosecco DOC, is located mainly in the province of Treviso.

At least 90% of Prosecco comes from the larger DOC area, which contains 556 municipalities. While most of Prosecco is produced in the plains, there is a lot of overlap. Many wineries produce under more than one designation, crossing regional boundaries.

In addition the DOC/DOCGs, there are a few other Prosecco designations you might like to know. One of these is the 265 acre (107 hectare) Cartizze vineyard, located in the western side of the DOCG area of Valdobbiadene. Cartizze, officially a sub-zone of the Prosecco Conegliano Valdobbiadene DOCG is also designated cru. Its ancient soils are a combination of moraines, sandstone and clay, said to give floral notes to the wines. Villa Sandi “‘la Rivetta” Brut, imported by Folio Fine Wine Partners, is an elegant example.

The next area you should know about is Rive, which in local dialect means “steep sites.” These sites are located within the in the Prosecco Conegliano Valdobbiadene DOCG, and considered to be almost as prestigious as Cartizze in the scheme of special sites. The grapes must be hand-harvested (which is impossible to do otherwise in those hilly villages), production is limited, and the wines are all classified as Superiore.

At a recent tasting conducted by Alan Tardi, the US Ambassador of Conegliano Valdobbiadene Prosecco DOCG (a new position created by the Consorzio), I tasted three different Rives of increasing sweetness, showcasing different styles.

Adami’s “Col Credas” Brut, from Dalla Terra Imports, was the driest and had a very fine bead.
Masottina’s Extra Dry, from Vin Divino, coming from an area where the temperatures are above average, was off-dry and had jasmine notes.
Védova (the widow) from Orvino Imports had the most sweetness; it was labeled “dry” as these designations follow the terminology used in Champagne. Its unique terroir also gives it a touch of salinity.

All of these DOCG Proseccos were closed with corks (crown caps and twist offs may only be used in the DOC appellation) and open with the requisite pop. The pressure categories are similar to those in Champagne. The highest pressure is spumante, followed by a slightly lower pressure known as frizzante. There is an even softer category called tranquillo, which has no pressure and no bubbles. Nino Franco produces a single vineyard example, from Terlato Wines International – a Brut made from 100% Glera grapes. It is so unique that the IGT examiners couldn’t say it was typical, and refused the designation!

Speaking of the Glera grape, the minimum amount is 85%. Other varieties may be Verdiso, Bianchetta, Perera, Glera Lunga, as well as Chardonnay and Pinot Blanc. Glera is actually the ancient name of the Prosecco grape. As was explained to me by Pierluigi Bolla, President of Valdo, from Pasternak Wine Importers, the name “Prosecco” was starting to appear in places like Romania, Brazil, and China. In order to protect the name, the region was named “Prosecco, thus forbidding its use by others. Once that happened, the informing grape needed a new name, and that new name was its old name – Glera.

Click here to visit the website of the Prosecco Consorzio for more information on the designations of Prosecco, click here.

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!

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

Photos of Prosecco bottles via:

http://www.adamispumanti.it

http://www.masottina.it

New Year’s Eve in Rome and a Battle of the Bubblies!

By admin | January 22, 2015 - 1:50 am | Wine Travels

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Spending New Year’s Eve in Rome, I was able to observe and enjoy Italy’s dual personality in sparkling wine. Prosecco was sold by street vendors and enjoyed alfresco; sitting on the Spanish Steps, watching fireworks in Piazza del Popolo or enjoying the concert at Circus Maximus. Franciacorta was pouring inside Rome’s many Enotecas and Ristorantes.

While both Prosecco and Franciacorta are sparkling wines, there are more differences than just where they are enjoyed.

In the Piazza – Prosecco!

Prosecco is often considered fun, easy to drink, perfect during happy hour and inexpensive – generally a wine for every occasion. Prosecco has been produced in northeastern Italy going back as far as Roman times using the Glera grape variety, which grew near the village of Prosecco. Cultivation spread to the hills of Veneto and Friuli-Venezia Giulia in the 18^th century and there is early documentation that due to Prosecco’s aromatic quality it is suitable for producing wine with a fine sensory profile.

Production continued to spread to the lower lying areas of Veneto and Friuli-Venezia Giulia and this is where the Prosecco we know today was first produced in the beginning of the 20^th century, thanks to the introduction of a new secondary fermentation technique. Scientific knowledge has come leaps and bounds later in the 20^th century, which perfected the Prosecco production method.

Map of Prosecco via http://www.discoverproseccowine.it/en/

Prosecco first received Denominazione di Origine Controllata (DOC) status in 1969 for sparkling wines produced in the hills near the towns of Conegliano and Valdobbiadene. In 2009 major changes to the Prosecco disciplinare were implemented:

Prosecco is now strictly defined as a wine-producing region. Therefore, the grape used should no longer be referred to as “Prosecco” and is now correctly identified as Glera.
The Prosecco DOC was expanded to replace the previous Indicazione Geografica Tipica (IGT) region in northeastern Italy. The Prosecco DOC now encompasses nine provinces in the regions of Veneto and Friuli-Venezia Giulia. This introduced stricter controls and greater guarantees for the consumer.
Prosecco Superiore was elevated to Denominazione di Origine Controllata e Garantita (DOCG) status. DOCG wines include Conegliano Valdobbiadene Prosecco DOCG and Colli Asolani (Asolo) Prosecco DOCG.
The “crus” Rive and Cartizze are new introductions. Il Rive is reserved for sparkling wines which highlight individual communes or hamlets in the Conegliano-Valdobbiadene area enabling individual expression. “Rive” in local dialect translates as “vineyards planted on steep land.” Superiore di Cartizze is the peak of DOCG quality and is considered the “grand cru” of Prosecco. Cartizze is comprised of 107 hectares of remarkably steep vineyards of San Petro di Barbozza, Santo Stefano, and Saccol in the commune of Valdobbiadene. This micro area is a perfect combination of mild climate, aspect and soils. The vineyards here produce a sparkling wine of particular elegance which represents the maximum expression of the Conegliano-Valdobbiadene area.

Prosecco must be made with a minimum of 85% Glera while the remaining 15% can be of any combination of Verdiso, Perera, Bianchetta, Glera Lugna, Pinot Bianco, Pinot Grigio, Chardonnay, or Pinot Nero (only if produced as a white wine).

Who can resist a Bellini?

Prosecco is generally made in the Charmat or “Italian Method,” defined as the second fermentation taking place in large pressurized stainless steel tanks with the addition of sugar and yeast. This second fermentation lasts a minimum of 30 days. Once finished, the sparkling wine is bottled and ready to be released into the market. This method allows the preservation of the grapes’ varietal aromas, giving a fruity and floral wine.

Prosecco can either be produced as full sparkling (Spumante) or lightly sparkling (Frizzante or gentile). Then the specific style is designated by the residual sugar content.

Brut – maximum of 12 grams per liter of residual sugar
Extra Dry – between 12-17 grams per liter
Dry – between 17-32 grams per liter

Prosecco is low in alcohol with only 11 to 12% alcohol by volume and low in pressure with 3 atmospheres of pressure for the Spumante and 1 to 2 ½ atmospheres of pressure for the Frizzante.

Prosecco is usually enjoyed “straight,” but also appears in some popular cocktails, such as the Bellini (Peach and Prosecco), the Spritz (Aperol, Compari, Cynar), or the Sgroppino (Lemon sorbet, Prosecco and vodka).

In the Enoteca – Franciacorta!

If the French will forgive me for saying this, Franciacorta is the Italians’ response to Champagne. The wines of Franciacorta have been around a long time – mention of the area’s wines appeared in one of the first published works about the technique of production of natural fermentation wines in the bottle and their beneficial and therapeutic action on the human body – printed in 1570.

Franciacorta vineyard in Paderno

The Franciacorta DOCG is located in Lombardy’s province of Bescia, within the territory of Franciacorta. Lake Iseo moderates the climate while the hills to the east and west protect the region from winds. Soils are mostly morainic, laid down by the glaciers that formed the lakes and valleys.

Franciacorta was the first Italian sparkling wine produced by the Classic Method (second fermentation in the bottle) awarded Denominazione di Origine Controllata e Garantita (DOCG) in 1995. Today, the wine reads simply “Franciacorta”: this defines the growing area, the production method, and the wine. There are only ten such wines in all of Europe and only three of them are sparkling: Champagne, Cava and Franciacorta.

Franciacorta today is still a relatively small region with 2,700 hectares under vine and around 100 producers. The Franciacorta DOCG limits the varieties to Chardonnay, Pinot Nero and Pinot Blanco. It also regulates yields, harvesting times, conditions and many other aspects of winemaking. Fanciacorta enjoys a long secondary fermentation in the bottle and is aged for many years before release. While universally known as sparkling wine made in the traditional method, locally this process is referred to as the “Franciacorta method”.

The categories of Franciacorta are:

Non-vintage – Aged on its lees for 18 months and not released until at least 25 months after harvest. Chardonnay and/or Pinot Noir, with up to 50% Pinot Bianco. Produced in a range of styles: Pas dosé, Extra Brut, Brut, Extra Dry, Sec, or Demi-Sec.
Satèn – Aged on its lees for 24 months. Satèn is always blanc de blancs made predominantly of Chardonnay with up to 50% Pinot Bianco allowed. Satèn is bottled at a slightly lower pressure (less than 5 atmospheres of pressure instead of the standard 6 atmospheres) giving it a softer mouthfeel. Produced in only the Brut style.
“Bottiglia e calice di franciacorta” by Nautinut – Own work, via Wikimedia Commons

Rosé – Aged on its lees for 24 months. Rosé is often made from just Pinot Noir grapes, but may also be made by blending a minimum of 25% Pinot Noir with base wines of Chardonnay and/or Pinot Bianco. Produced in a range of styles: Pas dosé, Extra Brut, Brut, Extra-Dry, Sec, or Demi-Sec.
Millesimato (Vintage) – Aged on its lees for 30 months and not released until at least 37 months after harvest. At least 85% of the base wine must come from one single growing year. Both Satèn and Rose can include Millesimato. Produced in a range of styles: Pas dosé, Extra Brut, Brut, Extra Dry (Satèn only Brut)
Riserva – Is a Millesimato (can include Satèn and Rose) which is aged on its lees at least 60 months and not released until at least 67 months (5 ½ years) after harvest. Since many Franciacorta Millesimatos rest sur lie far longer than the required minimum of 30 months, this designation was created to highlight this unique type of wine. Produced in a range of styles: Pas dosé, Extra Brut, Brut (Satèn only Brut)

The dosato of Franciacorta are defined in the same way as Champagne’s dosage levels.

Pas dosé (No dosage, dosage zero, pas opéré or nature) – maximum 3 grams per liter residual sugar
Extra Brut – maximum 6 grams per liter
Brut – maximum 12 grams per liter
Extra Dry – between 12-17 grams per liter
Sec (Dry) – between 17-32 grams per liter
Demi Sec – between 32-50 grams per liter

So…now that you know the details – how would you rather spend New Year’s Eve in Roma? Would you like to welcome the stroke of midnight with Prosecco on the piazza, or Franciacorta in the enoteca?

Post authored by Brenda Audino, CWE. After a long career as a wine buyer with Twin Liquors in Austin, Texas, Brenda has recently moved to Napa, California (lucky!)where she runs the Spirited Grape wine consultancy business. Brenda is a long-time member of SWE and has attended many conferences – be sure to say “hi” at this year’s conference in NOLA!

2024 Webinar Schedule

Here is our webinar schedule for 2024. Please note that we will be adding sessions as needed, so check back frequently to keep advised of all that we have going on! All times stated are in Central Time.

Click here to download a list of webinar recordings available on SWE’s Webinar Library: SWE Webinar Library March 2024
- The webinar library may be found on the member portal of the SWE website.

May 2024:

Wednesday, May 22—7:00 pm central time: The Insider’s Guide to the CWE Exam. Presented by Jane A. Nickles, CSE, CWE. If you are considering stepping up to the Certified Wine Educator credential, this session is for you! We’ll discuss the exam itself (multiple choice, essay, and tasting portions) as well as the resources available to students for study and skills practice. You’ll also have a chance to ask any questions that have been weighing on your mind. If you are considering whether the CWE is your next step (or just want to know more about the process), this 60-minute session is for you!
- This webinar is open to the public, and there is no need to register in advance.
- If you can’t make this session, have no fear…this webinar is repeated several times a year.
- Click here for complete login instructions, including a link to the webinar platform.
- If you have any questions about this event, please contact Jane Nickles at jnickles@societyofwineeducators.org.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live session.

Sunday, May 26—4:00 pm central time: So, You Think You Know Bubbly? Are you a professor of Prosecco? Are you the king of Cava? Join us on a romp through the sparkling wines of the world, complete with a chance to test your knowledge and enjoy a taste-along! This webinar—presented by Jane A. Nickles, CSE, CWE—should last about 90 minutes.
- This is a members-only webinar, and advance registration is required.
- Click here to download a list of: Taste-along wine suggestions-So you think you know Bubbly
- To secure your spot, please contact Jane Nickles at jnickles@societyofwineeducators.org.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live session.

June 2024:

Saturday, June 8—10:00 am central time: The Insider’s Guide to the CSW Exam. Presented by Jane A. Nickles, CSE, CWE. If you are currently pursuing the CSW Certification or considering the CSW as your next stage of professional development, this one-hour session is for you! This online workshop will cover all aspects of the CSW, including what the test covers, how difficult the test is, what type of questions to expect, the resources available to students, and how long SWE recommends for study before sitting the exam.
- This webinar is open to the public, and there is no need to register in advance.
- If you have any questions about this event, please contact Jane Nickles at jnickles@societyofwineeducators.org
- Login instructions will be posted a few days before the scheduled date.
- If you can’t make this session, have no fear…this webinar is repeated at least once a month.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live event.

Saturday, June 22—10:00 am central time. The Green Heart of Italy: the Wine and Food of Umbria. Presented by Jane A. Nickles, CSE, CWE, MBA. Nestled between Tuscany, Lazio, and Le Marche, Umbria is often called the green heart of Italy. While touring this region’s rolling hills and fertile plains, we’ll sip some Orvieto—the region’s beloved, easy-to-drink white refresher—and sample the region’s two DOCGs (Montefalco Sagrantino and Torgiano Rosso Riserva). In addition to its famous wines, olive oil, and cheese, Umbria is also known for its pork, beef, and lamb—and claims to be the home of porchetta (which we will discuss in detail)! We’ll also discuss the region’s famous red potatoes (Patata Rossa di Colfiorito IGP), green lentils (Lenticchie di Castelluccio di Norcia IGP), and garlic-infused lean salami (Salamini Italiani Alla Cacciatora DOP).
- Grocery list for optional taste-alongs will be available soon.
- This is a members-only webinar, and advance registration is required.
- To secure your spot, please contact Jane Nickles at jnickles@societyofwineeducators.org.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live session.

July 2024

Saturday, July 6—10:00 am central time: The Insider’s Guide to the CSS Exam. Presented by Jane A. Nickles, CSE, CWE. This is one for the spirits crowd!! if you are interested in pursuing the CSS Certification, or just a spirits lover-bartender-mixologist-beverage aficionado that is interested in learning more about spirits and the CSS, this one-hour session is for you! Join our Director of Education, Jane A. Nickles, and learn what to expect from the CSS!
- This webinar is open to the public, and there is no need to register in advance.
- If you can’t make this session, have no fear…this webinar is repeated once a month.
- Login instructions will be posted a few days before the scheduled date.
- If you have any questions about this event, please contact Jane Nickles at jnickles@societyofwineeducators.org.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live session.

Wednesday, July 17—7:00 pm central time: The Real Story of the Vermouth of Turin, presented by Jane A. Nickles, CWE, CSE. Set in the foothills of the Italian Alps, the city of Turin (Torino) is situated near world-class vineyards, alpine meadows, and the Turin-Genoa railway (completed in 1884). As such, the city has ease of access to high-quality wine, myriad botanicals, and imported spices…all components of vermouth—the world’s favorite aromatized wine. In this session we’ll learn about the history, production, and uses of Vermouth di Torino…the original red vermouth. Grab a Negroni and join Jane A. Nickles, CSE, CWE for this one-hour dive into Turin’s Vermouth!
- This is a members-only webinar, and advance registration is required.
- To secure your spot, please contact Jane Nickles at jnickles@societyofwineeducators.org.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live session.

Wednesday, July 24—70:00 pm central time: The Insider’s Guide to the CSW Exam. Presented by Jane A. Nickles, CSE, CWE. If you are currently pursuing the CSW Certification or considering the CSW as your next stage of professional development, this one-hour session is for you! This online workshop will cover all aspects of the CSW, including what the test covers, how difficult the test is, what type of questions to expect, the resources available to students, and how long SWE recommends for study before sitting the exam.
- This webinar is open to the public, and there is no need to register in advance.
- If you have any questions about this event, please contact Jane Nickles at jnickles@societyofwineeducators.org
- Login instructions will be posted a few days before the scheduled date.
- If you can’t make this session, have no fear…this webinar is repeated at least once a month.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live event.

August 2024:

Saturday, August 3—10:00 am central time: The Insider’s Guide to the CWE Exam. Presented by Jane A. Nickles, CSE, CWE. If you are considering stepping up to the Certified Wine Educator credential, this session is for you! We’ll discuss the exam itself (multiple choice, essay, and tasting portions) as well as the resources available to students for study and skills practice. You’ll also have a chance to ask any questions that have been weighing on your mind. If you are considering whether the CWE is your next step (or just want to know more about the process), this 60-minute session is for you!
- This webinar is open to the public, and there is no need to register in advance.
- If you can’t make this session, have no fear…this webinar is repeated several times a year.
- Login instructions will be posted a few days before the scheduled date.
- If you have any questions about this event, please contact Jane Nickles at jnickles@societyofwineeducators.org.
- A recorded version of this webinar will be available on the member portal of the SWE website after the conclusion of the live session.

Schedule is subject to change!

If you have any questions about SWE’s webinars, please contact our Director of Education, Jane Nickles, at jnickles@societyofwineeducators.org

Conference Preview: Treasure Hunting in Argentina—Looking for New and Exciting Wines

Introducing Burbujas Riojanas—Rioja Bubbles

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification – jnickles@societyofwineeducators.org

Guest Blogger: Discover Mexico’s Baja Wine Country

Guest Post: Cruising from Barcelona to Châteauneuf-du-Pape

2016 SWE Conference Recaps – Friday Morning

SWE Conference Recaps 2016: Day One

A Primer on Prosecco

New Year’s Eve in Rome and a Battle of the Bubblies!

In the Piazza – Prosecco!

In the Enoteca – Franciacorta!

2024 Webinar Schedule

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