Meet the Board President: Missi Holle, CSS, CWE

  By admin | November 2, 2019 - 11:41 am |
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Missi Holle, CSS, CWE

Missi Holle, CSS, CWE

The Society of Wine Educators (SWE) would like to say congratulations and welcome to Missi Holle, the new President of the Society’s Board of Directors.

Ms. Holle holds several of SWE’s certifications, including the Certified Specialist of Spirits (CSS), Certified Specialist of Wine (CSW), and Certified Wine Educator (CWE) as well as Advanced Level certification through Wine & Spirits Education Trust. She is very passionate about teaching and strives to make wine and spirits education easy to understand and, most importantly, fun!

Missi graduated from the University of Florida with a degree in Marketing.  She has worked in the various sectors of the hospitality industry since high school and started learning about wine and spirits while in a local distributor sales role just out of college.  Her passion for beverage, as well as food and travel (the perfect trifecta!), has continued to grow through her own personal experiences and her professional pursuit.  An experienced beverage professional with over 20 years of industry experience, Missi currently serves as a Senior National Account Manager and Educator for Kobrand Wine and Spirits—a family owned fine wine and spirits company founded in 1944.

Missi first became involved with SWE via Don Kinnan, CWE. In her own words, here is how she describes that auspicious beginning: “Don was the Education Director for Kobrand for 30 years and was one of my early mentors with regard to education.  Don was very involved in SWE and encouraged me to become a member and seek certification through SWE.   I attended my first SWE Conference in 2011 in Providence and was so impressed with the quality of speakers, the level of education and the overall value that I got out of my time spent there.  I returned to work the following week with increased passion and knowledge and even with new tools that we still use at Kobrand today. From there, I’ve never looked back!”

When asked about her journey to certification, Missi tells us, “I am very proud to have obtained my SWE Certifications, especially the CWE, which wasn’t easy!  It took me about 18 months of very dedicated self-study and tasting. It’s a very comprehensive exam!  Today, SWE offers even more tools to aid in the self-study process, like the CWE Book Club, SWE Summits (in depth SWEbinars on some of the more obscure topics), Workbooks (designed for the CSW or CSS course, but I personally used the CSW workbook as a base for my CWE study), flashcards, practice quizzes and much more!

Studying for the CSW and CSS Certifications is a great way to stay current on the ever changing/growing world of wine & spirit as the materials are updated more frequently than other general wine educational courses in the industry.  I buy the CSW and CSS digital study guides at each new release simply to have on my iPad as a current reference book.   Having any of the SWE credentials shows a commitment to our industry and demonstrates professionalism.”

Missi’s goals for her time as SWE President include working with the SWE office and the SWE Board of Directors to grow the overall membership as well as the number of SWE certified individuals. As a final note, she adds, “It’s a very exciting time to be involved with SWE!  If you’d like more information about any of the SWE products or services, visit our website at www.societyofwineeducators.org.”

Welcome, Missi Holle!

 

 

 

On the Radar: Charlotte Woolfolk, CSW

  By admin | October 25, 2019 - 9:10 am |
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Charlotte Woolfolk, CSW

Charlotte Woolfolk, CSW

Could there be a more auspicious beginning:  Charlotte Woolfolk, CSW, grew up in Orange County, California, in a home that valued global cuisine made from the freshest ingredients from the large family garden.  Her father had grapevines growing near the garden, and he made wine from those vines nearly every year.  During the winemaking process, Charlotte and her siblings could taste the fresh juice and focus on different aspects of the juice and the way it changed from year to year.

When the time came, she moved to Texas to attend Texas Christian University and attained two degrees:  a BBA in Business Marketing, and a BA in Graphic Design.  During a study abroad semester in Europe, she attended a wine tasting in Paris and lost her heart to a Sancerre.  That was all it took.  Her love for wine grew as she spent time that summer in Tuscany.  Returning home, her hobby became wine, and she sensed that the more she learned, the more there would still be to learn.

After graduation, she returned to Orange County in the spring of 2018 and was hired as a graphic designer for a marketing agency called MarkeTeam Inc, which specializes in food and beverage clientele.  It did not take long for the company to recognize her interest in all things wine and they asked if she wanted to work toward a wine certification of her choosing.  After doing some research, she chose the Society of Wine Educators and began her studies in December of 2018, working towards the Certified Specialist of Wine (CSW) certification.  Her study process, which was intense and involved a “high amount of passion,”  involved taking Jane Nickles’ online class, utilizing the wine of the week sections, reading and taking notes on the CSW Study Guide, using the CSW Workbook, making flashcards, and utilizing the SWE Wine Quiz App.  She passed the CSW exam on the first try, on the morning of her 23rd birthday.

The result of all that work?  From Charlotte:  “Due to my studies, my company has allotted me a wine budget to help educate other employees about wine, through offering a tasting each week.  Additionally, for my company I run a trend blog. . .with a yearly report on the food and beverage industry and the intersection with design and marketing that creates added value for our clients by giving them a quick update on what is going on in the industry and what trends might be upcoming in the industry.”

Charlotte hopes to work towards the Certified Wine Educator (CWE) certification, both for her own interest and also to help her company elevate its client offerings in the realm of wine.  She is an active part of an up-and-coming generation of wine professionals offering the wine industry fresh and creative ideas for the future.

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

On the Radar: Joanna Wyzgowska, CWE, CSE

  By admin | October 22, 2019 - 2:20 am |
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Joanna Wyzgowska, CWE, CSE

Joanna Wyzgowska, CWE, CSE

Joanna Wyzgowska, WSET Dip, CWE, CSE, was born in Poland but grew up in the Los Angeles area.  In 2007, she completed two BFA’s from California State University in Long Beach, then moved to the east coast for graduate school, obtaining an MFA in Visual Arts from Rutgers University in 2009 in the midst of the recession, when jobs in her field were scarce. Initially Joanna began her career in the wine/spirits industry as a server just to get by, then shifted her focus, moved on to being a bartender, and has since progressed into the sommelier position.  In the course of that progression, she found that she wanted to know more about the products she was selling, so she became increasingly interested in learning about wine and spirits and found that “the more I learned and tasted, the more I wanted to learn more and taste more.”  Her interest continued to grow and steadily developed into a vocational passion which has spanned over a decade of working in the restaurant industry.  She currently lives in New York City and is the Senior Sommelier at Kappo Masa on the Upper East Side.

Joanna has an abiding interest in all things that have to do with beverages—whether wine, spirits, beer, sake, you name it.  She has found the study of them to be a consistent challenge and source of enjoyment, for there is always more to learn about a category of products, a producer, or a region.  Thirst for knowledge is what drives her, and she particularly loves to travel and learn about local beverages and production techniques first-hand.  Accordingly, as her career in the wine/spirits industry evolved, Joanna set for herself the goal of gaining a well-rounded beverage education.  In 2014 she became a Certified Sommelier through the Court of Master Sommeliers, and in 2016 she completed the WSET Diploma and also became a Certified Sake Sommelier.  Recently she has embarked on a Cicerone Certification to explore all things beer.

She became acquainted with the Society of Wine Educators through a friend who mentioned to her the SWE quiz app, which she thought might be useful in studying for the WSET diploma.  She liked it, and searched out other educational opportunities offered by the SWE.  She gave the Certified Specialist of Wine (CSW) course a try and was impressed:  the information was always up to date, and the regions and wines were presented in a clear format, so among other things it became a way to just stay current with the changes in the wine world.  Next, she decided to take the Certified Wine Educator (CWE), and found the online flashcards, quizzes, and other study resources helpful to her progress.  She recently passed the Certified Spirits Educator (CSE) with a nearly perfect score; her preparation included studying the Certified Specialist of Spirits (CSS) Study Guide in depth, and supplementing theory studies with comparative tastings, which helped her bring the theoretical concepts to life and deepen her understanding.

For someone as manifestly talented and skilled as she is, what is next for Joanna?  Her principle goal at the moment is to get into the Master of Wine program.  She articulates her dream beautifully:  “I really want to take all that I’ve learned and take it to the next level and expand my horizons.  I’m also strongly interested in education.  I love sharing what I know with others and I hope I can find a way to be involved in beverage education in some way in the future.”

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

Welcome to the world, Eastern Connecticut Highlands AVA!

  By admin | October 17, 2019 - 9:29 am |
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Map via: www.ttb.gov/wine/ava-map-explorer

Map via: www.ttb.gov/wine/ava-map-explorer

On Friday, October 11 2019, the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States announced the establishment of the Eastern Connecticut Highlands American Viticultural Area (AVA) via publication in the Daily Federal Register.

The newly-approved AVA is located in Hartford, New Haven, Tolland, Windham, New London, and Middlesex Counties in the state of Connecticut. The Eastern Connecticut Highlands AVA does not overlap any other established AVAs; it is, however, adjacent—and immediately to the north of—the multi-state Southeastern New England AVA (covering parts of Connecticut, Massachusetts, and Rhode Island).

The Eastern Connecticut Highlands AVA encompasses a total of approximately 1,246 square-miles of land and is home to 16 commercial vineyards and 115 acres/47 ha of vines (with 20.5 additional acres/8 additional hectares planned for the near future.

  • According to the AVA petition (originally accepted in August of 2016), the region is differentiated from the surrounding area in terms of topography, soils, and climate:
    • Topography: The area within the boundaries of the AVA sit atop a rock formation—known as the Iapetus Terrane—which is composed of metamorphic rocks that resist erosion. As a result, the area consists of hilly and mountainous terrain with elevations ranging from 200 to 1,000 feet/61 to 305 meters in elevation (as opposed to the broad, flatter lands the surround it).
    • Soils: The soils within the newly-defined AVA contain a large amount of lodgement till—material deposited by glaciers—and can be characterized as thick sandy-to-silty loam. These soils contain higher levels of iron, magnesium, and zinc, and lower levels of potassium than the surrounding areas.
    • Climate: The area within the new AVA has an average annual temperature that is similar to the surrounding areas; however, there are some significant differences, such as warmer overall temperatures during the growing season. In addition, the area has a later last-spring-frost date and earlier first-fall-frost date; these combine to make for a shorter growing season than most of the surrounding areas.

The Eastern Connecticut Highlands AVA is home to at least six bonded wineries, including Lebanon Green Vineyards, Arrigoni Winery, and Preston Ridge Vineyard. The Eastern Connecticut Highlands AVA will be effective as of November 12, 2019; at this time there will be a total of 246 AVAs in the United States.

Welcome to the world, Eastern Connecticut Highlands AVA!

References/for more information:

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

Congratulations on your Promotion: Carnuntum DAC!

  By admin | October 1, 2019 - 1:39 pm | ,
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Map via www.austrianwine.com

Map via www.austrianwine.com

The Carnuntum wine growing region— located in Austria’s  Niederösterreich (state of Lower Austria)—has been promoted to Districtus Austriae Controllatus (DAC) status! With this new announcement, effective today (October 1, 2019), Austria has a total of 14 DAC wine-producing regions—described by the Austrian Wine Marketing Board  as areas with “specific protections in place for regionally typical wines.”

Wine produced under the Carnuntum DAC will fall under three distinct quality levels, to include the following:

  • Gebietswein (regional wine)
  • Ortswein (wine from a specific village)
  • Riedenwein (single-vineyard wine)

The Carnuntum DAC will produce both red and white wines in accordance with the following standards:

  • The Heidentor (Heathens' Gate) archway, built during the Roman Empire, is a symbol of the locality of Petronell-Carnuntum as well as the Rubin Carnuntum wine producers.

    The Heidentor (Heathens’ Gate) archway, built during the Roman Empire, is a symbol of the locality of Petronell-Carnuntum as well as the Rubin Carnuntum wine producers.

    All wines must be dry

  • Red wines must have a minimum of 12% abv
  • White single-variety wines (monovarietals) may be 100% Chardonnay, Weissburgunder, or Grüner Veltliner
  • Red monovarietals may be 100% Zweigelt or Blaufränkisch.
  • Blended wines must contain a minimum of 67% (two-thirds) preferred grape varieties (Chardonnay, Weissburgunder [Pinot Blanc], Grüner Veltliner, Zweigelt, or Blaufränkisch). The remainder may contain any other grapes approved for cultivation in the region.

Red wines are particular specialty of the Carnuntum region, as witnessed by the 25 members of red-wine-specialty group known as Die Rubin Carnuntum Weingüter. The Zweigelt–based red wines of the Rubin Carnuntum wine growers’ society will continue to be produced and promoted under the new rules of the Carnuntum DAC .

References/for more information:

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

 

Welcome to the world, Côtes de Provence Notre-Dame des Anges!

  By admin | September 26, 2019 - 2:16 pm |
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As of August 10, 2019, the Côtes de Provence AOC has a new official sub-region: Notre-Dame des Anges. This makes for a total of five sub-regions assigned to the appellation, including those previously named—Sainte-Victoire, Fréjus, La Londe, and Pierrefeu. The name Notre-Dame des Anges refers to one of the highest peaks in the Massif des Maures. The peak of the mountain is visible throughout the appellation and—for those willing to make the climb—is adorned with the 19th-century Chapel of Notre-Dames des Anges (Our Lady of the Angels).

The defined region consists of ten communes—Les Arcs/Argens, Carnoules, Taradeau, Vidauban, Le Cannet-des-Maures, La Garde-Freinet, Le Luc, Les Mayons, Gonfaron and Pignans—located somewhat in the center area of the Var Department of Southeastern France. The area currently has 9,640 acres (3,900 ha) planted to vine, but for the time being only a portion of the established vineyards have been approved for use of the Notre-Dame des Anges designation. The area is unique from the surrounding terrain due to slope, aspect, and elevation, and well as soils dominated by sandstone, limestone, and schist.

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The Côtes de Provence Notre-Dame des Anges AOC is approved for red and rosé wines. The specifications include the following:

  • Principal varieties: Cinsault, Grenache Noir, and Syrah
    • At least 80% of the blend must be made using principal varieties, and no single grape may comprise more than 80% of the total blend
  • Accessory varieties: Cabernet Sauvignon, Carignan, Clairette Blanc, Mourvèdre, Sémillon, Tibouren, Ugni Blanc, and Vermentino
    • Carignan is limited to a maximum of 10% of the blend
    • Clairette Blanc, Sémillon, and Ugni Blanc are limited to a combined maximum of 10% of the blend—and—the combination of Clairette Blanc, Sémillon, Ugni Blanc, and Vermentino is limited to a maximum of 20% of the blend
  • For red wines:
    • Minimum 12% abv
    • Date of first allowed release: September 1 of the year following harvest
  • For rosé:
    • Minimum 11.5% abv
    • Date of first allowed release:  December 15 of the harvest year

This modification to the Cahier des Charges for the Côtes de Provence AOC was approved by the INAO on February 14, 2019 and published in the Official Journal of France on August 10, 2019. Wines labeled with the appellation Côtes de Provence Notre-Dame des Anges AOC will be allowed as of the 2019 vintage release; however, the modification will still need to seek the final approval of the European Union.

Welcome to the world, Côtes de Provence Notre-Dame des Anges!

References/for more information:

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

Guest Blogger: Diving into the DO Valencia

  By admin | September 14, 2019 - 11:12 am | ,
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Today we have a guest post from Elizabeth Yabrudy, CSS, CSW, CWE. Elizabeth takes us on a deep dive into the wines of the Valencia DO!

When we think about Spanish wines, usually Rioja, Ribera del Duero and/or Cava are the denominations that come into our minds, but never Valencia, right?

Valencia, the city, is Spain’s third largest, after Madrid and Barcelona. The autonomous community—under the same name—has three protected denominations of origin: DO Valencia, DO Utiel-Requena and DO Alicante. The DO Valencia was created in 1932, although its wine production date backs to the Phoenicians.

According to the Spanish Wine Market Observatory (OeMV, by its initials in Spanish), Valencia as an autonomous community ranks fourth in Spanish wine production by volume, after Castilla-La Mancha, Extremadura and Cataluna, with 5.8% (2.4 Mhl) of the total.

Saint Mary's Square, Valencia

Saint Mary’s Square, Valencia

The DO Valencia: The DO Valencia is located in Spain’s east coast (on the Mediterranean Sea), with the DO Carinena to its north; the DO Alicante to the south; and the DO Utiel-Requena (as well as part of the DO Manchuela, DO Almanza, and DO Yecla) to the west. It covers 18,060 hectares (44,600 acres), and includes four sub-zones:

  • Alto Turia
  • Valentino
  • Moscatel de Valencia
  • Clariano

The region covered by the DO Valencia also includes some land that lies within the province of Albacete, as well as in some areas (less than 30% of either of each DO) in the communities of Utiel-Requena and Alicante.

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The Alto Turia subzone, located in the northwest of the Province, produces dry white wine only. It is a mountainous zone, with extreme temperatures and a wide diurnal swing, where mostly white grapes are cultivated in an altitude between 700 and 1100 meters (2,300 and 3,610 feet) above sea level. Merseguera and Macabeo are the main varieties, but other whites are also allowed.

Valentino is situated almost in the center of the autonomous community of Valencia. The area under vine is lower in elevation than Alto Turia, just 200 to 650 meters (660 to 2,130 feet)above sea level. It is a sub-one where both, white and red grapes, can be found. Merseguera, Macabeo and Planta Fina are the most common of the whites, but Semillon and Chardonnay can also be found. Garnacha Tintorera, Tempranillo and Cabernet Sauvignon are the most planted reds. The wines of Valentino are produced in many styles, as the soil and climate are very diverse, but in any case, alcohol strength tend to be higher than in other zones.

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Moscatel de Valencia is located south of Alto Turia and Valentino, and is more highly influenced by the Mediterranean breezes. Of course, the main grape here is Moscatel, mainly used to produce Vin de Liqueur (“Vino de Licor” or “Mistelas”). Vineyards are no more than 250 meters (820 feet) above the sea level.

Clariano, in the south of the DO Valencia, is an area with two different climates due to the presence of both valleys and mountains. White grapes are primarily cultivated in the area closest to the sea, while the interior—with warmer temperatures and higher elevations—is planted mainly to red grapes including Garnacha Tintorera, Monastrell, Cabernet Sauvignon, Merlot and Tempranillo.

Grapes and Wine Styles: The focus of the DO Valencia is on indigenous grapes. Most producers strive to showcase the authenticity of the region, even when they also cultivate international red and white varieties. The wines—both white and red—tend towards freshness, with good acidity and a mineral (even salty) character. The fruitiness is the main characteristic in the nose and the palate. However, this region is well known for its famed dessert wines.

The authorized grape varieties are:

  • Whites: Chardonnay, Gewürztraminer, Macabeo, Malvasía, Merseguera, Moscatel de Alejandría, Moscatel Grano Menudo, Planta Fina de Pedralba, Planta Nova, Pedro Ximénez, Riesling, Sauvignon Blanc, Semillon, Tortosí, Verdejo, Verdil and Viognier
  • Reds: Bobal, Bonicaire, Cabernet Sauvignon, Cabernet Franc, Forcallat Tinta, Garnacha, Graciano, Malbec, Mandó, Marselán, Mencía, Merlot, Monastrell, Mazuelo, Petit Verdot, Pinot Noir, Syrah, Tempranillo and Tintorera.
Xàtiva Castle, Valencia

Xàtiva Castle, Valencia

Click here for a pdf detailing the styles of wine produced in the region: The wines of the Valencia DO

Valencia has its own port on the Mediterranean Sea—the fifth busiest seaport in Europe, and the largest in Spain. Because of its location, this community has been strongly focused on markets outside Spain rather than at home, maintaining the impetus on high quality products.

More than 500 wineries are located in Valencia, and the region now has its own wine route—the Ruta del Vino DO Valencia—helping to increase enotourism in the area. If you can find a wine from Valencia, don’t hesitate to buy it. Valencia is also home to two high-quality Vinos de Pago: Vino de Pago El Terrerazo and Vino de Pago Los Balagueses. You are guaranteed a great Spanish wine experience!

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About the author: Elizabeth Yabrudy, CSS, CSW, CWE is a sommelier and journalist residing in Venezuela. To date, she the only Venezuelan—and the only South American—to have achieved the Certified Wine Educator designation from the Society of Wine Educators. In addition, Elizabeth is the winner of the 2018 Banfi Award, having received the highest combined total score of any candidate sitting the CWE in 2018. She stays busy teaching and writing about wine and spirits, as well as leading tastings and service training. In addition to her wine and spirits credentials, Elizabeth has a Master’s Degree in Electronic Publishing from City University in London. You can find her online at ElizabethYabrudy.wordpress.com.

References/for more information:

Welcome to the World, Vino de Pago El Vicario!

  By admin | September 3, 2019 - 9:34 am | ,
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Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

On Tuesday, August 6, 2019 the EU-approved Vino de Pago el Vicario protected designation of origin/PDO wine of Spain came into force.

The newly-registered Pago is located in the comunidad autónoma of Castilla-La Mancha, and is surrounded by the larger La Mancha DO. The registration of the Vino de Pago el Vicario makes a total of 19 Pagos registered in Spain (of which 12 are located in the region of Castilla-La Mancha). According to the fresh-off-the-presses documentation, the details concerning the Vino de Pago el Vicario PDO includes the following:

Location: 86 parcels are approved for use in the wines of the Vino de Pago El Vicario; all of these are located in the municipality of ciudad Real (Castilla–La Mancha, Spain).

Allowed grape varieties: Tempranillo, Syrah, Garnacha Tinta, Cabernet Sauvignon, Graciano, Petit Verdot Merlot, Chardonnay, Sauvignon Blanc

Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

Types/styles of wine:

  • Vino blanco parcialmente fermentado en barrica (partially barrel-fermented white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing; small amounts of Tempranillo and/or Garnacha Tinta may be used as well
    • At least 15% of the must is barrel-fermented and allowed to rest on the lees (in the barrels) for 4 to 8 months. Barrels must be European Oak and no older than two years of age. The remainder of the must may be fermented in stainless steel.
  • Vino blanco de uva tinta (white wine from black grapes/blanc de noir)
    • Produced using Tempranillo and/or Garnacha Tinta
    • Fermented in stainless steel
  • Vino rosado (rosé)
    • Produced using Petit Verdot
    • Stainless steel fermentation
  • Vino blanco semidulce (semi-sweet white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing
    • Fermented in stainless steel
    • 1.2% to 4.5% residual sugar
  • Vinos tintos elaborados con mezcla de variedades autóctonas y foráneas (blended red wines made with indigenous and international varieties)
    • Produced using Tempranillo, Graciano, Garnacha Tinta, Cabernet Sauvignon, Syrah, Merlot, and/or Petit Verdot
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vinos tintos elaborados con mezcla de variedades autóctonas foráneas (blended red wines made with indigenous varieties)
    • Produced using Tempranillo, Graciano, and/or Garnacha Tinta
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vino tinto dulce (sweet red wine)
    • Produced solely using Merlot
    • Maceration lasts between 6 and 15 days, minimum of 4.5% residual sugar

The area is named for the Vicario Dam, located along the River Guadiana. The demarcated area is located about 2 km (1.2 miles) from the river itself and consists of gently rolling hills leading to the banks of the river. The limestone soil is shallow and contains an exceptionally high level of calcium. The proximity to the river (and its temperature-moderating effects) as well as the unique soil of the area help to differentiate the Pago del Vicario PDO from the remainder of the La Mancha DO.

Welcome to the world, Vino de Pago el Vicario!

References/for more information:

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

Welcome to the World, Absinthe de Pontarlier PGI!

  By admin | August 22, 2019 - 9:12 am | , ,
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Photo via: https://www.inao.gouv.fr

Photo via: https://www.inao.gouv.fr

On August 19 2019, the EU registered a protected geographical indication (PGI) for Absinthe de Pontarlier.

Absinthe is a well-known spirit drink with a fascinating and somewhat checkered history. By most accounts, it best-known for the period of time (1915 – 1990 and beyond) during which it was outlawed! Even in its modern incarnation, absinthe remains a mystery that has defied standardization and definition. It may be green, clear, or yellow in appearance; it is sometimes considered a flavored spirit drink and at other times may be referred to as a liqueur. While this disparity may continue into the future, as of now we have one absinthe product that is legally (and specifically) defined: Absinthe de Pontarlier PGI.

Absinthe de Pontarlier is a product of France and may only be produced in the French Departement of Doubs. (Doubs is located in the Alps of central-east France, along the border with Switzerland and surrounded by the French departments of Jura and Haute-Saône.) Historical records make mention of an “elixir d’Absinthe” being made in the region since the 18th century, when Major Henri Dubied moved his production facility—originally located in the Swiss town of Couvet (now a part of Val-de-Travers)—about 20 miles (32 km) west to Pontarlier, France.

Map of Doubs, France (By Marmelad - based on: Départements de France-simple.svg)


Map of Doubs, France (By Marmelad – based on: Départements de France-simple.svg)

Absinthe de Pontarlier may be produced using an unspecified base spirit, but the use of locally-grown wormwood (Artemisia abinsthium) is mandatory. In addition, the drying of the wormwood, the maceration of the botanicals, the re-distillation of the macerate, any post-distillation procedures, and the bottling of the spirit must all be carried out at a single location within the defined region of origin.

Other regulations for the production of Absinthe de Pontarlier include the following:

  • The spirit must be clear and pale-yellow with greenish hues. When water is added, it becomes cloudy and opaque.
  • It must contain a minimum 45% abv.
  • In addition to Artemisia abinsthium, it must contain anise seed (Pimpinella anisum), both of which must be macerated in a base spirit. Roman wormwood (Artemisia pontica) and hyssop (Hyssopus officinalis) may be used for coloring. Lemon balm, fennel, and mint are specifically allowed to be used in limited proportions, as are “other aromatic plants with the exception of star anise.”
  • The base spirit must be re-distilled after maceration with the required botanicals (wormwood and anise seed).
  • No flavorings or extracts may be used, although some colorings are permitted.
  • Sugar (up to 35 grams per liter of finished product) may be added, but is not required.
  • Aging is allowed but is not required. A declaration of aging may appear on the product label if it is aged for a minimum of six months in oak.

Across the globe, absinthe is strictly regulated and the rules regarding its composition (mainly focusing on allowed levels of thujone) vary greatly across countries and regions. In the United States, the Alcohol and Tobacco Trade and Tax Bureau (TTB) has a proposal in the works that will require absinthe distributed in the United States to meet certain requirements for a maximum level of thujone and—although this has not yet been ratified into law—it remains to be seen whether or not Absinthe de Pontalier will be allowed to be exported into the United States. We might just need to take a trip to Pontarlier in order to have a sip!

Welcome to the world, Absinthe de Pontarlier PGI!

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Post authored by Jane A. Nickles, your blog administrator…

Rioja has spoken: First List of Viñedos Singulares Announced

  By admin | August 18, 2019 - 11:33 am |
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Image via: riojawine.com

Image via: riojawine.com

Rioja has spoken: the first list of wine estates qualified for the Rioja DOCa Viñedos Singulares classification has been published. The list was published in the July 30, 2019 edition of Boletín Oficial del Estado (Official State Gazette) of the Kingdom of Spain, and posted on the website of the Spanish Ministry of Agriculture, Food, Fisheries, and the Environment.

A total of 84 vineyards were identified, totaling about 155 hectares in total (out of the total 65,000 hectares that constitute the entirety of the Rioja DOCa.

The Viñedo Singular designation, as created in 2017, represents the highest tier of geographical indications of the Rioja DOCa and sits stop a quality ladder of three designations—including Vinos de Zona, Vinos de Municipio, and topped off with Viñedo Singular—each of which represents wines produced via more specific areas and according to stricter standards.

Sample label - image via riojawine.com

Sample label – image via riojawine.com

In order to qualify for use of the Viñedo Singular designation, grapes must be 100% from the named vineyard, and the wine must be produced, aged, and bottled at the named winery. All grapes must be hand-harvested, and the nominated wineries must have had complete control over the designated vineyard for at least ten years. The wines are also subject to sensory evaluation and approval by the regulatory board of the Rioja DOCa.

The list of approved areas—which includes vineyards owned by many of the best-known estates of Rioja (such as Bodegas Marqués de Riscal and Bodegas Ysios)—contains the names/numbers of the specific vineyard parcels that have been approved for use as Viñedos Singulares. Click here for a copy of the list: Rioja DOCa- Vinedos Singulares – July 30 2019

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Post authored by Jane A. Nickles, your blog administrator…