Tasting Rooms Less Traveled: Arizona (Guest Post)

photo via: http://www.azstronghold.com

photo via: http://www.azstronghold.com

Today we have another guest post by Candi, CSW. Last week Candi shared her trip to Colorado wine country, this week she has a story about the tasting rooms of Arizona. Read on!

Verde Valley Wine Trail: Northern Arizona

Our main destination for a September, 2015 trip was Wyoming, to revisit Yellowstone and Grand Teton National Parks. We were, however, within one day’s drive of Sedona, Arizona. Sedona, in addition to being a beautiful stop, has the advantage of being very close to one of Arizona’s three wine trails. So, of course, we added a stop in Arizona to appease the wine enthusiast of the family.

I had never tasted Arizona wine. My pre-trip research indicated that there are three geographically distinct wine trails, each of which has about a dozen wineries. The Verde Valley Wine Trail centers on several small towns in Northern Arizona. The trail is also near two national monuments, if you can tear yourself away from the tasting rooms.

We had just one afternoon in which to taste, which meant two tasting rooms before palate fatigue would occur. By the time we departed, I had done online research and chatted with staff at several alternatives. I believe that, since this area is newer for tourism than some, I had to dig more to get the planning information needed. That’s okay; all part of the fun of trip anticipation.

We arrived in Sedona on a Monday evening, in time for me to do a bit of pre-tasting reconnaissance at the nearest grocery store.  There was an entire aisle devoted to in-state wine, with wide price and varietal variation. This gave me clues to local distribution, and also identified wine that could be purchased at retail if I ran out of tasting room time. So far, so good.

On Tuesday afternoon, we were there at opening time for Arizona Stronghold’s tasting room in Cottonwood, Arizona. Cottonwood features several tasting rooms on its main street, along with other shopping and dining.

Within 15 minutes, this tasting room was busy – on a Tuesday in September, which I found surprising. But the efficient, friendly staff was able to accommodate all of us, from true enthusiasts who wanted detailed information to walk-ins who just wanted a glass of wine and relaxation.

Photo via: http://www.azstronghold.com/index.cfm

Photo via: http://www.azstronghold.com

Arizona Stronghold has a well-organized tasting procedure, which I appreciated. You choose from one of at least four different tasting flights, five wines each. I had difficulty choosing among the four flights – so many varietals! My server graciously accommodated a customized list. Onward and cheers!

My tasting included Viognier “No Mal” (they make one with, one without), rose’, a red blend (Sangiovese, Cabernet Sauvignon, Merlot and Petite Verdot), Syrah, and Nebbiolo. One smart feature: wines with wide distribution have a colorful label, while those limited to the tasting room and certain wine clubs have a more understated, discreet label. This is also the first tasting room I have visited that openly discussed the retail distribution of some of their wines. So I learned that the wines with retail distribution can be found in 23 states. How user-friendly is that?

As is often the case for me (pun intended), it was difficult to choose among the wines. But the limited distribution wines did have a practical attraction and made an impression. Overall, a solid introduction to the breath and depth of Arizona wines.

On to Clarkdale, Arizona, and the tasting room/cooperative that is Four Eight Wineworks. My understanding of the concept is that this facility provides a place for small production, start-up wineries to market and sell their product. The specific wineries change as some grow and move out. Upon reaching about a 1,500 case/year production level, wineries typically set up individual facilities.

I have always been intrigued by small wineries and tend to seek these out for my tasting trips. I believe that part of the fun of wine is the constantly evolving nature and the entry of new participants, which made Four Eight Wineworks an easy choice for the agenda.

We had this tasting room to ourselves, which allowed for plenty of discussion with our helpful server. I learned that Cochise County in southeastern Arizona is the site of many producers’ vineyards. Most wines featured here were, indeed, labeled Cochise County.

Four Eight offered a choice of two wine flights. Each flight included two wines made from grapes grown within Arizona, and two made from grapes imported from outside the state. My preference was to taste wines made from Arizona grapes, so again I requested a customized flight. Not a problem.

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My flight included Bodega Pierce Chardonnay, Saeculum Cellars Sauvignon Blanc, Bodega Pierce Petite Sirah and Saeculum Cellars Cabernet Sauvignon. I had not previously experienced a tasting sequence in which Sauvignon Blanc was poured after Chardonnay, but after tasting the fuller body of the Sauvignon Blanc, I understood. I learned that not all New World Sauvignon Blancs are lighter in body. This wine was aged in oak; what an interesting example of southeastern Arizona terrior and vinification!

Saeculum Cellars is another label of Michael Pierce. My high school Latin was more years ago than I care to admit. Online dictionaries define “saeculum” as a long period of time, such as a generation or a lifetime. A bit of trivia, but I just had to know.

Both tasting room servers asked about our additional planned stops, and offered suggestions to promote others. There seems to be a spirit of cooperation here that I do not always experience. The wide variety of choices was another key impression. Along with Colorado, this will be another wine area to explore in more depth.

My perspective in terms of wines that I discuss with others has changed based upon what I consider to be introductory experiences in Colorado and in Arizona. Most people who wanted to hear about my trips, and have recently visited these states, did not know that there were even wineries to be experienced. As a CSW, I consider it part of my responsibility to spread the word about emerging wine areas. And I have been, most enjoyably. Cheers!

For further information, please see two SWE Conference Recaps: Getting High in Arizona by Gary Spadafore, CSS, CWE, and Paula Woolsey, CSW; and, Interview with Michael Pierce – Arizona Wines.

A Primer on Prosecco

Prosecco outsideA 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. 

prosecco 2At 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.

  • prosecco adami col credasAdami’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.

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Harriet Lembeck, CWE, CSE is a prominent wine and spirits educator. She is president of the renowned Wine & Spirits Program, and revised and updated the textbook Grossman’s Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She may be contacted at hlembeck@mindspring.com.

This article was originally published in the article was originally published in Beverage Dynamics Magazine – reprinted with permission!

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

 

Guest Blog: Exploring Germany’s Mittelrhein

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Today we have a guest blog from Lucia Volk, CSW, reporting from Germany, where she is visiting the lesser known wine regions.

If you are a fan of Riesling, you undoubtedly know the Rheingau. The Rheingau is home to  Germany’s prestigious, over 1,000-year-old Schloß Johannisberg, where late harvest (Spätlese) was allegedly invented. You probably also know the neighboring Rheinhessen, Germany’s largest and most productive wine area.

Next to those Riesling wine super-powers, the Mittelrhein region, which the German Wine Institute ranks second-to-last by size – only Hessische Bergstrasse is smaller  has to struggle to be noticed. It does not help that regional wine advertisement budgets in Germany are pegged to acres cultivated, or that the Mittelrhein extends into the jurisdiction of two German states, Rhineland Palatinate and North Rhine Westphalia, that do not always agree politically. Depending on the size of the harvest, the Mittlerhein region contributes somewhere between 0.3 and 0.5% to Germany’s wine total. Let’s face it: even within Germany, Mittelrhein Riesling is an insider wine.

Castle Reichenstein

Castle Reichenstein

Most of this lesser-known region – almost 85% – consists of terraced slate slopes that require manual labor, and yields are low. Because of the extra labor hours required per acre cultivated, it can be difficult to find a successor for a Mittelrhein winery after a vintner retires. The overall area under wine has fallen from 1,800 acres in the early 1970s to approximately 1,100 now.

Fortunately for wine lovers, the numbers are beginning to hold steady.  About 70% of grapes planted are Riesling, another 10% go to Müller-Thurgau and Kerner combined, 10% to Pinot Noir, and the remaining 10% to Pinot Gris, Pinot Blanc, Dornfelder, Portugieser and others. In other words, the Mittelrhein is primarily a place for white wine lovers, although Pinot Noir acreage is on the rise.

Historically, the Rhine river separated the Roman Empire from the realm of the Gauls. The Romans planted the first vines in the region, and they built the first fortifications, a tradition that was adopted by German nobility in the Middle Ages. Fortresses, castles and and customs towers – the Rhine river was an important trading route – line the hilltops.  These historical remains – many carefully restored, others in ruins – create the backdrop for the “Romantic Rhine.“ Tourists can book river boat trips, with scheduled stops for guided castle tours and subsequent wine tastings. Because of its cultural and historical significance, the Mittelrhein valley was designated a UNESCO world heritage site in 2002 , thirteen years before Champagne and Burgundy received similar badges of distinction.

The Rhine River is responsible for the favorable growing conditions in most of Germany’s northern latitude vineyards. Already at its source, close to Lake Constance, grapes are under cultivation, and if you follow the stream you will be able to taste, in succession, Baden, Pfalz, Rheinhessen, and Rheingau wines, before you reach the wine growing limit (for now) at the Mittelrhein. Mild winters allow for early buds in spring and extended sunshine permits ripening into October, resulting in unique aromas that are difficult to replicate in Riesling vineyards elsewhere.

Bopparder Hamm, part of the Mittelrhein’s Loreley Bereich (photo by Lucia Volk)

Bopparder Hamm, part of the Mittelrhein’s Loreley Bereich (photo by Lucia Volk)

The picturesque Mittelrhein geography was created at the end of the Devonian Age – 360 million years ago – when what used to be the bottom of the prehistoric ocean rose up all at once, and the water subsequently had to cut a path through the rocks. The Anbaugebiet  Mittelrhein is divided into two districts (Bereiche): the larger Loreley** between Bingen and Koblenz in Rhineland Palatinate, characterized by slate and greywacke soils, and the smaller Siebengebirge between Neuwied and Bonn in North Rhine Westphalia, which also contains volcanic rock and loess.

Eleven larger sites (Großlagen) are divided up into 111 vineyard sites (Einzellagen). The soil is nutrient-poor and well-drained, so roots go deep.  With the exception of irrigating freshly planted vines, most Mittelrhein winemakers dry-farm, although irregular rainfall over the last decade has some winemakers worry about the increasing stress levels of their vines. A quarter of the harvest turns to Prädikatswein, and the rest to Qualitätswein.  Deutscher Wein or Landwein production is negligible.

You can still find cooperatives that produce Mittelrhein wines, a tradition that dates back to the late 1800s, when phylloxera devastated most of the region’s vineyards.  But more commonly, you now find small family wineries that trace grape production back for several generation, as well as new ventures of enterprising young winemakers.

Photo Credit: Lucia Volk

Photo Credit: Lucia Volk

For instance, Peter Jost and his daughter Cecilia today run the Toni Jost winery, named after Cecilia’s grandfather.  Their prized Einzellage is the Bacharacher Hahn, which overlooks the Rhine outside the town of Bacharach. The word Hahn translates to rooster, which decorates the Jost label, but the vineyard’s name probably stems from Hain (=grove). Founding members of the VDP – Verein Deutscher Prädikatsweingüter – their estate comprises 40 acres, not all of them on the Mittelrhein, and they produce almost 100,000 bottles a year, predominantly Riesling.

Following VDP regulations, their vineyard sites are ranked according to their potential for excellent, terroir-specific wine. Additionally, Cecilia recently introduced Devon-S (S for Schiefer=slate) Riesling that brings white flowers to the nose, offers stone fruit in the glass, and finishes with pronounced Mittelrhein minerality. If you do not know what rock tastes like, Devon-S will take you there.

In the middle of the Mittelrhein, Florian Weingart makes his wines in premium Einzellagen between Boppard and Spay, especially Engelstein  and Ohlenberg. Dedicated to the local soil, he searched historical records for documentation of former vineyard sites – areas that had gone wild – and spared no effort to rehabilitate the most promising among them.

Florian Weingart on camera for Terry Theise’s Leading between the Vines documentary (photo by Lucia Volk)

Florian Weingart on camera for Terry Theise’s Leading between the Vines documentary (photo by Lucia Volk)

On 11 acres, he produces around 45,000 bottles of wine in a regular year.  In 2014, when late rains and pests ruined much of the Riesling crop, it was closer to 30,000. He coaxes each of his wines to develop his own character, using ambient yeast, if possible, and he allows them to finish fermenting early, if that is what the yeast decides to do. If his wine cannot obtain a certain (legal) quality level, because of it, he will rename (and effectively declassify) it. A philosopher in his spare time, he has started writing a Modern Ethics of Wine based on his “less is more“ winemaking principles.

The town of Leutesdorf in the Siebengebirge Bereich of the Mittelrhein claims to be the last big bastion at the northern Riesling frontier. Here, wine technician Marc Josten and enologist Torsten Klein acquired vineyards in the famed Einzellage Gartenlay, where they produce both Riesling, and, in a bold move, Sauvignon Blanc. Their first wines were introduced in 2012, when they were still a garage winery in Remagen, operating out of rented space.

Lucia 4For their Sauvignon Blanc and some of their Riesling, they employ traditional, large oak barrels. While Riesling, Pinot Gris, and Sauvignon Blanc comprise 75% of their total production, they also grow 25% Pinot Noir in vineyards in the neighboring Ahr region, a red-wine stronghold. Altogether, they work about 14 acres. They focus exclusively on dry wines, and promote food pairing events jointly with local restaurateurs. Josten & Klein were the prestigious Gault&Millau Wineguide’s 2013 Discovery of the Year.

A relatively recent initiative specific to the region is the Mittelrhein-Riesling Charta. Participating winemakers agreed on a unified front label for their bottles, which shows the Charta grape symbol, the names of one of the categories – Handstreich, Felsenspiel and Meisterstück – and the two words: Mittelrhein and Riesling. Winery-specific information can be found on the back label. If the categories remind you of an Austrian classification system, you are correct. The Mittelrhein group consulted with Wachau wine producers who use similar designations and production guidelines for a variety of their wines.

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Rather than focus on terroir (i.e. Bacharacher Hahn) or ripeness category (i.e. Kabinett or Spätlese), the Mittelrhein-Riesling Charta promotes flavor profiles: light, easy-to-drink, food-friendly (= Handstreich, metaphor for “spontaneous, quick action”); medium, balanced, expressive, good on its own or with a meal (=Felsenspiel, “rock play”); or full-bodied, quite dry, deeply aromatic and lingering (=Meisterstück, “master piece”). With this approach, the Charta members avoid the traditional sweet, medium-dry, or dry labels that suggest sugar (and alcohol) levels matter most in wine. Think of the Charta as a new generation of Mittelrhein winemakers jointly re-thinking and re-branding what they think is important about a segment of their Riesling production. All of them continue to offer traditionally labeled bottles.

Next to well-known German Riesling exporters Leitz, Dönhoff, Dr. Loosen, Deinhard/Von Winning, or Schloss Johannisberg, winemakers along the UNESCO world heritage valley have an undeniable underdog status. You will not find Mittelrhein wine in many stores in the United States, but what wine drinker does not like the occasional treasure hunt for a rare bottle? For an authentic Mittelrhein Riesling experience, book a boat trip down the Romantic Rhine, open a bottle on the sun deck, and count the castles as you go by.

**The name for the Bereich Loreley derives from a famous promontory on the Rhine river near St. Goarshausen. Because of the narrow fairway, accidents were not infrequent before modern navigation technology. Poet Heinrich Heine turned the site of captains’ misfortune into a metaphor for unrequited love: the beautiful, blond Loreley perched on her rock, singing her siren’s song, while forever staying out of reach, caused men to lose their bearings, if not their lives.  In English, it sounds like this.

Lucia Volk, CSW, is working on a manuscript on the lesser known wine regions of Germany. This summer, she discovered vineyards in Berlin, excellent Pinot Noirs along the Elbe and the Ahr, and phenomenal Riesling wines on the Mittelrhein. Her first SWE blog described the re-emerging wine region of Saxony.

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Connecting the Bubbles: The Méthode Marlborough

image via: http://www.methodemarlborough.com/

image via: http://www.methodemarlborough.com/

The most successful people in the wine industry, whether they are conference speakers, teachers, or salespeople, are skilled at drawing connections and parallels within the world of wine.  Tying regions, styles, history, and current events together is thought provoking and shows a deeper understanding of the world around us.

On the surface, this post is about the newish Méthode Marlborough; however, the subject also brings into play the greater world of sparkling wine world, as well as the on-going debate of New World vs Old World.

The Méthode Marlborough is a society, created in September 2013, in order to promote the high-quality Traditional Method sparkling wines produced in Marlborough. The requirements for a Mèthod Marlborough sparkling wine include:

  • Produced using 100% Marlborough grapes
  • Made in Marlborough and exclusively produced using the Traditional Method of sparkling wine production
  • Made using the traditional Champagne varieties of Chardonnay, Pinot Noir, and Pinot Meunier
  • Aged in the bottle, on the lees, for a minimum of 18 months

There are currently 10 producers that are making this style of wine and have joined the club:

  • Allan Scott
  • Cloudy Bay Vineyards
  • Hunter’s Wines
  • Johanneshof Cellars
  • Lion
  • Nautilus Estate
  • No. 1 Family Estate
  • Spy Valley Winery
  • Summerhouse Wine Company
  • Tohu Wines
photo via: http://www.no1familyestate.co.nz/

photo via: http://www.no1familyestate.co.nz/

These wines are just now beginning to show up on store shelves. The first-ever Méthode Marlborough sparkler to be released was No. 1 Family Estate’s Assemblé, which was sabered in celebration on August 14th 2015.

It is perhaps fitting that No. 1 Family Estate, owned by Daniel Le Brun, was the first winery to release. Le Brun is, after all, part of a Champenois family, and has produced this style of Traditional Method sparkling wine from the three Champagne grapes in Marlborough since the winery was established in 1999.

This is impressive coming from a region that specializes in – and stakes its reputation on – Sauvignon Blanc. In fact, 77% of all the vineyards in Marlborough grow Sauvignon Blanc, and some of it is used to create delightful (if, admittedly, simple) Charmat method sparkling wines.

As lovely as these Charmat method sparkling wines are, it is just this type of wine from which the Méthode Marlborough producers are trying to distance themselves. South Africa was the first new world region to recognize the need to differentiate their quality sparkling wines, and, in 1992, created the Cap Classique Producers Association. However, Cap Classique rules are a bit less stringent that those of the Méthode Marlborough is attempting to do: Cap Classique can come from anywhere in the large, diverse Western Cape Geographical Unit, the lees-aging requirement is only 12 months, and they allow the use of Sauvignon Blanc and Chenin Blanc in addition to Chardonnay and Pinot Noir.

image via: http://www.kimcrawfordwines.com/us

image via: http://www.kimcrawfordwines.com/us

Perhaps – and this is where the “Old World/New World” aspect of this discussion begins – a set of Old World-style quality controls is ever more important in a category of wine where the production methods can be elusive, the grapes in the blend are a mystery, and vintages are rarely discussed or disclosed. Time spent on the lees, which is a major component of a finished sparkling wine’s flavor, is also not discussed. Essentially, we’re missing the what, where, when, and why of the wine. (Thankfully, the who is published on the label.)

Controls such as these are built into the production standards of the DOCs and the AOCs of the Old World, so the customer at least has a good idea of what they are getting in the bottle, and adherence to their standards is mandatory if the producer wants to use their “stamp of approval” on the label. However, in the case of New World producers bonding together for a marketing and consumer-driven end, admission to the club is voluntary.  As such, there will always be “rebels” who refuse to join – perhaps because they believe their brand is stronger that of the association – such as Kim Crawford’s “Fizz,” produced using the Traditional Method from Chardonnay and Pinot Noir.

The topic brings up many questions. Will these New World quality alliances that imitate Old World appellations will stand the test of time.  How much do we rely on the Canadian VQA or the San Rafael DOC in Mendoza over individual brands? Will more regions around the world band together to “guarantee” quality in the nebulous world of sparkling wine?  (I’m keeping my eye on England, Brazil, and Tasmania.)

We wait with curious minds and palates as the ten producers of Méthode Marlborough captivate our attention – and we promise to bring the bubbles, no matter what.

For more information:

MarkPost authored by Mark Rashap, CWE. Mark has, over the past ten years, been in the wine world in a number of capacities including studying wine management in Buenos Aires, being an assistant winemaker at Nota Bene Cellars in Washington State, founding his own wine brokerage, and working for Texas-based retail giant Spec’s as an educator for the staff and public.

In August of 2015, Mark joined the team of the Society of Wine Educators as Marketing Coordinator to foster wine education across the country.

 

 

 

 

 

 

Uisce Beatha Eireannach Goes Legit!

Dunguaire Castle, County Galway

Dunguaire Castle, County Galway

Ok, for the record, Uisce Beatha Eireannach – Irish whiskey – has always been legit! However, soon, the legal standards that regulate the spirit will be greatly expanded and enhanced.

As every good CSS student knows, Irish whiskey has been defined and regulated since 1980 by the Irish Whiskey Act.

The Irish Whiskey Act of 1980 is a fairly concise document – no more than one page long – and states that Irish whiskey must:

  • Be distilled in Ireland from a mash of cereal grains
  • Be distilled to an alcoholic strength of less than 94.8% alcohol by volume (189.6 proof)
  • Be distilled in such a way so that the distillate has an aroma and flavor derived from the materials used
  • Contain no additives except for water and caramel coloring
  • Be stored in wooden casks in Ireland for no less than three years

The act further goes on to define blended Irish whiskey as a spirit which must be comprised of at least two different distillates. And that’s it!

However…as of October 30, 2015, a new set of technical standards will be implemented in accordance with the European Union requirements for the PGI status of Irish whiskey.

These standards expand upon the Irish Whiskey Act of 1980 and include the following regulations:

  • Irish whiskey must be bottled in Ireland or, if not bottled in Ireland, it must be shipped off the island in inert bulk containers and subject to company controls and strict verification to ensure the safety and integrity of the product.
  • Irish whiskey is not allowed to be exported from Ireland in any type of wooden container.
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These new regulations also provide definitions for the following types of Irish whiskey: 

Irish Malt Whiskey: Irish malt whiskey must be made from 100% malted barley. The wort is separated from the solids before fermentation. Irish malt whiskey must be distilled in pot stills. The traditional practice is to use smaller pot stills in order to encourage complex flavors and a full, oily texture, however, there are no requirements as to the size of the still.  Irish malt whiskey is traditionally triple-distilled, although double distillation may be used.

Irish Grain Whiskey: Irish grain whiskey is produced from a mash containing a maximum of 30% malted barley. The remainder is made up of unmalted cereal grains – typically maize, wheat, or barley. The mash typically does not undergo any separation of the solids from the liquids before distillation. This type of whiskey is continuously distilled using column stills.  Irish grain whiskey may have either a light or a full flavor profile, depending on the cut points and other techniques employed by the distiller.

Irish Pot Still Whiskey:  Irish pot still whiskey is required to be produced using a mash containing a minimum of 30% malted barley and a minimum of 30% unmalted barley. The remainder of the mash may be either malted or unmalted barley, and may include up to 5% other unmalted cereal grains (usually oats or rye). The wort is separated from the solids before fermentation. This type of whiskey must be batch distilled in pot stills. The traditional practice is triple-distillation in large pot stills, although double distillation may also be employed and there are no requirements as to the size of the still. 

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Blended Irish Whiskey: Blended Irish whiskey is a blend of two or more different whiskey types, which must be made in accordance with the standards stated above, and which may include Irish malt whiskey, Irish grain whiskey, and/or Irish pot still whiskey. The whiskeys that make up the blend may also be chosen from different distilleries, ages, types of cask finish, and flavor profiles in order to achieve the desired flavor and consistency.  Blended Irish whiskey tends to be smooth and mellow with a range of flavors, and a light, silky mouth feel.

So on October 30, 2015 (and maybe every other day of the year), raise a glass – of Jameson, Tullamore DEW, Kilbeggan, or whatever you choose – and toast your friends “Sláinte mhaith!”

Post authored by Jane A. Nickles, your blog administrator

For more information:

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Congratulations to our First Class of Certified Spirits Educators!

During our 2015 conference in New Orleans, the Society of Wine Educators administered the first ever Certified Spirits Educator exam to a group of leading industry professionals.  Six candidates successfully demonstrated superior theoretical knowledge through multiple choice and essay questions, tasting acumen through accurate blind identifications and rationales, presentation skills to a targeted audience, and proof of responsible beverage service.  For more information on the rigors of this exam click here.

Please, meet and congratulate the first group of official Certified Spirits Educators!

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Hoke Harden, CSW, CSE, B.N.I.C. Certified Cognac Educator, and French Wine ScholarAn enthusiastic lover of wine and spirits, Mr. Harden left a career in academia to follow his other muse for the last 27 years, trekking around the world to the great producing regions. Recently referred to as a veritable walking omnibus of wine and spirits knowledge, he has experienced every possible facet of the world of wine and spirits as a retailer, restaurateur, bartender, buyer, wholesaler, supplier, marketer, critic, writer, competition judge and an educator. He is currently with Elixir Vitae Wine & Spirits Consultants, a member of the Society of Wine Educators, Wine & Spirits Instructor at Mt. Hood Community College, and a Master Instructor with the French Wine Academy.

Hoke on the CSE Exam: The new Certified Spirits Educator program is a highly complex self-study program offered to professional spirits educators and industry professionals; the equivalent to the Society’s highly acclaimed Certified Wine Educator. Other programs dabble in spirits or include ancillary courses in the basics; the CSE focuses singularly on the world of spirits.

daubenmire, experts photos shoot, 2014

daubenmire, experts photos shoot, 2014

Linda Pettine, CWE, CSELinda Pettine is an Associate Professor for the College of Culinary Arts, Providence Campus, Johnson & Wales University. She has been at Johnson & Wales University since 2000, where she teaches in the Beverage & Dining Service Department. She was recognized for her teaching skills with the Beverage & Dining Services Department Service Award in 2001 and Teacher of the Year in 2007.  With over 20 years of industry experience, Ms. Pettine operated and managed fine dining restaurants in the south suburbs of Boston before joining the faculty at Johnson & Wales. Prior to that, she was a sales associate at Branded Liquors in Westwood, Mass. Linda is an active member of the Society of Wine Educators, Women Chef’s & Restaurateurs, and the USBG. She is a Certified Wine Educator, Certified Specialist of Spirits, and a Certified Hospitality Educator. Pettine recently became a Certified Cognac Educator and is certified through the Ėcole du Vin as an international Bordeaux educator. She holds degrees from Massachusetts Bay Community College, North Adams State College, and Johnson & Wales University.

Linda on the CSE Exam: I am fortunate in my like that I have had the opportunity to pursue my passions, “wine and spirits”.  The time and effort studying for the CSE exam was rigorous and demanding utilizing a variety of study techniques and tasting formats.  However, when you are passionate about the subject, it seems less like work and more like a journey.  I am thrilled to have arrived at my destination!

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Lisa Graziano CSW, CSELisa Graziano grew up with a German father and Irish-American mother in Los Angeles, California. An education in beer, wine and spirits came with this upbringing. She has pursued the study of wine and spirits seriously for the past eight years, earning both Certified Specialist of Wine and Spirits from the Society of Wine Educators, and currently works as a retail hand seller for Gallo Fine Wines and consults for Bottle Shop 33 in Denver. Her current passion is craft spirits and educating people about them – and she’s obviously great at it!

Lisa on the CSE Exam: The CSE exam was certainly challenging!  I ate, slept, studied and tasted spirits intensely for three months to prepare.  The SWE online Spirits Academy was a helpful tool in preparing for the exam as was the list of iconic spirits and suggested reading list. 

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Harriet Lembeck, CWE, CSEHarriet Lembeck is a prominent wine and spirits educator and writer. She is President of the Wine & Spirits Program, headquartered in New York City, and was the Director of The New School Wine Classes for their 18-year duration. She has revised and updated the textbook “Grossman’s Guide to Wines, Beers, and Spirits”, is a favorite speaker on wine and spirits at SWE Conferences, and is a contributing editor to Beverage Dynamics Magazine.

Harriet on the CSE exam: I think that the Certified Spirits Credential is very important for those who teach spirits as well as wine, and for those who already have the Certified Wine Educator credential, it completes the picture. The test was very comprehensive. Multiple choice questions (not as easy as one might think), writing an essay, and then completing two differently-styled tastings made for a long day, but each element was necessary for a candidate to illustrate familiarity with the subject of spirits.

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Ira Norof, CWE, CSEIn 1976 Ira’s wine & spirits career began in a retail wine shop.   As his knowledge and passion for the product grew, he eventually became a Sommelier in a Beverly Hills Restaurant.   In 1983, he was hired by Southern Wine & Spirits of California, and in 1996 he was named the Director of Education.  His illustrious career has taken him to visit most of the major wine regions in Europe and the Americas.  He attained the CWE (Certified Wine Educator credential) in 1999.  He holds a diploma from the Bordeaux Wine School and is a certified International Bordeaux Educator, as well as a certified Cognac Educator as ordained by le Bureau National Interprofessionnel du Cognac. He is a guest lecturer at Cal Poly Pomona’s School of Hospitality each semester. Ira served as the President of the Society of Wine Educators from 2010 – 2013 and has been on the Board of Directors of the Los Angeles Chapter of the AIWF and was a member of the Bon Appetit Tasting Panel.  Ira remains actively involved in many wine-related charity events throughout the country.

Ira on the CSE exam: I am privileged to have been part of the first CSE exam and will continue to mentor within our California organization on both wine and spirits education. We have over 200 CSW and/or CSS certified employees in the state as well as 4 CWEs. I look forward to help increase those numbers in the coming months.

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Jane A. Nickles, CWE, CSE, MBA – “Miss Jane” is the Director of Education for the Society of Wine Educators and in charge of all educational materials such as study guides, workbooks and online courses as well as exams and certification instruments.  In the past two years, she has introduced SWEbinars, ebooks, online prep classes, our blog, and computer-based testing to SWE.  Before working for SWE, she  created and taught wine classes for 20 years at Le Cordon Bleu Colleges, was the 2012 Banfi award winner for best score on the CWE exam, won the 2008 WOSA wine essay award (the prize for which was a 2-week tour of the winelands of South Africa), and has published countless textbooks and journals, including the latest editions of the SWE Study Guides.

Miss Jane on the CSE exam: Over the past few years, the CSS program has grown rapidly, and we have received an increasing number of requests for more in-depth programs and a higher level certification in spirits. One could even say the CSE was created due to popular demand!

Congratulations to our new CSEs! Now…who will be next?

A New PGI – Ratafia de Champagne!

http://www.champagne-courtillier.com

photo via: http://www.champagne-courtillier.com

Quick! If you are a CSW, tell me – what is Pineau des Charentes? If you are a CSS, answer me this: What is Pommeau de Normandie?

The answer to both questions is: a sweet, fortified, wine-based beverage, typically referred to in the European Union as a Vin de Liqueur.*

Now, here’s my next question: What is Ratafia de Champagne?

Answer: A Vin de Liqueur, produced in the Champagne region that – after an 800-year history of production – just received its first-even PGI status as of August 27, 2015. Bottles of Ratafia de Champagne, alternatively known as Ratafia Champenois, will be eligible for PGI status as of the 2016 release.

The new PGI is actually part of a larger project, begun back in June of 2014 when a group representing distillers, wine growers, and wine producers in the Champagne region created an organization known as the “Association of Producers of Spirits of the Champagne Geographical Indication” (Boissons Spiritueuses Champenoises). Among the goals of the group was to obtain PGI status for Marc de Champagne, Fine de Champagne, and Ratafia de Champagne. PGI status was obtained for Marc de Champagne in January 2015; the PGI for Fine de Champagne was approved in February 2015.

The regulations for Ratafia de Champagne PGI specify that the product is produced using the three main grapes of the Champagne region – Pinot Noir, Pinot Meunier, and Chardonnay. The juice that will be fortified and made into Ratafia is pressed after the juice to be used in the area’s famous sparkling wine is pressed – during the first part of the final – or rebèche – pressing.  The juice is then fortified with grape-based brandy of the region, which is also produced from the rebèche juice.  Production of Ratafia de Champagne will be limited to 15 million bottles – about 6% of the total output of the AOC – per year.

*More specifically, Pineau des Charentes is a Vin de Liqueur produced in the Cognac (Charentes) region of France, from must freshly pressed from the allowed grapes of the region. The must is fortified with Cognac, and the resulting beverage – at 16–22% alcohol by volume – is aged for at least 18 months, with a minimum of 12 in oak.  Being produced from unfermented must, Pineau des Charentes can also be classified as a mistelle.

*Pommeau, also technically a mistelle, is made in the Calvados region with unfermented apple juice, fortified with one-year-old Calvados. The resulting mixture, which has 16-18% alcohol by volume, is then aged in oak barrels for a minimum of 14 months.

Post authored by Jane A. Nickles – your blog administrator!

 

And the Grand Award Goes to…Cristina Mariani-May of Banfi Vintners!

Christina Mariani-May accepts SWE's Grand Award on behalf of Banfi Vintners

Cristina Mariani-May accepts SWE’s Grand Award on behalf of Banfi Vintners

As part of the Society of Wine Educator’s 39th Annual Conference held in New Orleans, the Society’s Annual Grand Award was presented to Cristina Mariani-May of Banfi Vintners. Ms. Mariani-May is the youngest daughter of John F. Mariani, Junior. Together with her cousin James Mariani, she currently serves as the co-CEO of Banfi Vinters, and represents the third generation of family leadership in the company founded by their grandfather, John Mariani, Sr.

Granted annually to a deserving wine industry leader for lifetime achievement, the prestigious “Grand Award” has in the past been presented to such wine luminaries as Robert Mondavi, Sandro Boscaini, Jancis Robinson, Warren Winiarski, Carol Meredith, and Mike Grgich, among others.

“The Society of Wine Educators is proud to present Cristina Mariani May, as the co-CEO of Banfi Vintners and its public representative, with the SWE Grand Award for 2015,” said Edward Korry, CHE, CSS, CWE, President, Board of Directors, Society of Wine Educators. “Banfi Vintners has been and is a model for wine education worldwide in terms of its commitment, outreach, and generosity.”

Banfi Vintners was founded in 1919 by John F. Mariani, Sr., who named the company after his Aunt Teodolina Banfi. Mariani’s sons John, Jr. and Harry expanded the company’s Italian import portfolio to Germany, Switzerland, and France starting in the mid-1950s, before introducing the immensely popular Riunite Lambrusco, which has topped the imported red wine category over the past four decades.

In 1978, the Mariani family founded Castello Banfi in Montalcino, Tuscany, Italy’s most honored estate and the inspiration for a renaissance in Tuscan winemaking, and in 1988, began working with the family leadership of Concha y Toro, catapulting that brand to its own leadership position and introducing Americans to Chilean wine.

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Castello Banfi is internationally acclaimed for its clonal research to improve upon the region’s historical Brunello di Montalcino, and making premier quality wines that are low in sulfites and histamines. It was the first winery in the world to be awarded international recognition for exceptional environmental, ethical, and social responsibility (ISO 14001 and SA8000) as well as an international leader in customer satisfaction (ISO 9001:2000).

Encouraged by their success in business, the Mariani family established the Banfi Foundation and from its earnings contributes to leading national charities and higher education through scholarships, fellowships and grants-in-aid. To promote greater knowledge of the fine wines of Europe and the US, the Foundation has endowed the Banfi Chair of Wine Education at Cornell University and provided funding for a Chair of Economics at Colgate University themed to the American economy and the importance of the free enterprise system. In addition, each year the Foundation provides scholarships for students at select hospitality and business colleges to travel to Italy for seminars on that nation’s wine and food culture.

Barbera goes Solo in new Nizza DOCG

Nizza map via: http://www.viniastimonferrato.it/en/the-wines/barbera-dasti/general-notes.html

Nizza map via: http://www.viniastimonferrato.it/en/the-wines/barbera-dasti/general-notes.html

Today we have a guest post from Mark Rashap, CWE…

It’s time for Nizza Barbera to take its rightful place in center stage!

Effective as of the 2014 harvest, the consortium that oversees wine laws for Asti and the Monferrato Hills in Piedmont promoted Nizza Monferrato and 18 surrounding villages (comuni) from a mere subzone of the Barbera d’Asti DOCG to a DOCG of their own: the autonomous Nizza DOCG.  This promotion deserves particular attention from the wine community because it highlights the evolution of many European wine appellations, as well as Italy’s insistence to snub its nose at the EU’s DOP.

The most obvious marker of the Nizza DOCG is that all the grapes must be grown within a delineated geographic zone, which was already established, along with Tinella and Colli Astiani, as a subzone of Barbera d’Asti DOCG Superiore    The new DOCG gets a bit particular, however, as every vineyard destined for the Nizza DOCG must be registered with the Consortium and tout particular soils and exposures.  Vines must be entirely estate, planted on the slopes of hills facing south-east to south-west. The required density is at least 4,000 vines per hectare, and harvest must be done entirely by hand.   This limits the total vineyard acreage of the DOCG to 250 ha (620 acres) – roughly the total area of Chateau Margaux.

In the winery, there are additional controls in place to ensure quality and to differentiate the Nizza DOCG from the greater Barbera d’Asti DOCG.  Perhaps most importantly, Nizza must be 100% Barbera compared to the 90% for Barbera d’Asti.  Yields are capped at 3.1 tons per acre, and there is a minimum ageing of 18 months (6 in barrel) before the wine is released to market.  Finally, there is an organoleptic and laboratory analysis to make sure the finished wine has met the standards put forth by the Consortium. An interesting facet of this analysis that the minimum requirement of 26 g/L “dry extract.”

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If you don’t place importance on minutiae, then the take-home is that Piedmont is dedicated to making some serious Barbera. Furthermore, it adds to the modern trend that “controlled” regions in Europe are tightening their quality standards, and promoting sub-regions to higher categories when – perhaps – their neighbors have suffered from over-production or unscrupulous producers.  Other examples of this trend include Chianti Classico’s addition of the Gran Selezione category of quality, and the breakup of the Coteaux de Languedoc into individual AOC’s (blog post to come).

In the case of Nizza, if the year or producer’s bounty is not up to par, then the wine can be de-classified to Barbera d’Asti DOCG, Monferrato Rosso DOC, Piemonte Barbera DOC, or Piemonte Rosso DOC, thus allowing the image of Nizza to stay intact.

We also must be amused by Italy’s complete rejection of the EU’s Denominazione di Origene Protetta terminology because there is no means of distinguishing between the DOC and DOCG tiers.  As we know, with the re-organization of the EU’s agricultural standards, it was left open for individual producer-countries the two systems of nomenclature. Italy was thus allowed to continue to apply for new DOCGs – as is apparent with Nizza – the newest, and the 74th.  Perhaps…Tinella and Colli Astiani will be next?

For more information:

Guest Post: On the Wines of Saxony

The city of Dresden, on the Elbe River

The city of Dresden, on the Elbe River

Today we have a guest post from Lucia Volk, CSW. Lucia shares with us her interest in and discovery of the wines of Saxony!

If you have had your fill of Rieslings and Pinots from the Mosel, Rheingau, Rheinhessen and Pfalz – and find yourself in the mood for a different kind of German wine – let me draw your attention east, to the re-emerging wine region of Saxony!

Upstream and downstream from the city of Dresden, with its many baroque palaces, churches, cobble stone streets, and numerous museums, are about 1,100 acres of vineyards. These vineyards are part of the Sachsen region, which ranks 11th in size among Germany’s thirteen wine regions. The Elbe River and the hills along both sides helps create the weather and soil conditions that make wine growing possible at 51 degrees latitude. Officially, the wine region of Saxony stretches from Pillnitz in the south to Diesbar-­‐Seußlitz in the north, along roughly 60 miles of Elbe, which then continues on to Hamburg and the North Sea.

Equestrian portrait of August II the Strong (1670-1733) - Old Masters Gallery

Equestrian portrait of August II the Strong (1670-1733) – Old Masters Gallery

Saxony’s glorious history involves a late 17th century duke-turned-king by the name of August the Strong, whose claim to fame (among many other things) is breaking horseshoes with his bare hands. He loved the good life (when he wasn’t going to war), and sponsored palaces with gardens, plazas and fountains; and filled museums with art. He hosted lavish parties and, of course, he needed wine. The historical record shows that within decades of his reign, 4,000 acres of vines were under cultivation by up to 8,000 wine makers – vastly more than Saxony’s current holdings.

The 1888 phylloxera infestation did much to reduce the vineyard acreage – two world wars, real estate development, and the state-planned economy of the German Democratic Republic did the rest. 1990, the year of Germany’s unification, is often considered as the starting point of Saxony’s wine revival. The eastern-most German wine region holds much promise with many young winemakers eager to catch up to the much more established wine regions in the southwest of Germany.

Wine producers along the Elbe currently come in three kinds: privately owned wineries, which include the prestigious – and Saxony’s oldest – Schloss Proschwitz as well as small innovators with 5-15 acres of each; the state-owned winery in historic Schloss Wackerbarth with nearly 250 acres and 100 employees; and the Wine Cooperative Meissen (Winzergenossenschaft Meissen) with 360 hectares and 1,500 participating part-time growers. The production volume varies accordingly, from 8,000 to 600,000 to one million bottles a year. Due to steep slopes and challenging growing conditions – late frosts in spring time, dry summers, and cold and wet harvest seasons – none of the producers above can expect a high yield, regardless of their vineyard locations or the grape varietals. If necessary (and feasible in terms of staffing) vineyards are harvested two or three times to give more grapes the opportunity to ripen fully.

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Grapes grown in Saxony are mostly white (85%):  Müller-Thurgau, Riesling, Pinot Blanc, Pinot Gris, and Traminer are the most widely planted; Bacchus, Muscat, and some Chardonnay are minor white grapes. Pinot Noir and Dornfelder lead the reds;  Portugieser, Regent, and Schwarzrieslings can be found as well. A large part of the production is made into sparkling wine, following various production methods. Single-variety still wines come in the usual choices from dry to sweet, from Landwein to Trockenbeerenauslese. Cuvees are also offered, for instance, Traminer along with Riesling, or Pinot Noir plus some Portugieser. Premier vineyards are Seußlitzer Schlossweinberg, Proschwitzer Katzensprung und Radebeuler Goldener Wagen.

Schloss Proschwitz is Saxony’s oldest private winery, with its own castle and artistocratic owner Prinz von der Lippe.  A renowned restaurant and upscale bed and breakfast invite guests to stay for a while. Still wines, sparklers, and liqueurs are on the shelves, each category in dazzling varieties, from a 13 Euro bottle of Müller Thurgau to a 58 Euro bottle of Pinot Noir. Many of its vineyards were originally owned by the church, most of the wine was made for mass. The church lost ownership over many of its estates to secular, liberal movements in Germany; later, the von der Lippe family lost its vineyards to state socialism, and only in 1990 did they begin to buy back what the family used to own. The winemaker hired to bring Schloss Proschwitz back to its old prominence was Geisenheim graduate Martin Schwarz, who recently started his own “wine manufacture,” as he calls it. In his able hands, Saxon grapes turned to refreshingly dry, aromatic, earthy wines. If you never had Müller-Thurgau you liked, you might find one here.

photo via http://www.schloss-wackerbarth.de/deutsch/erlebnisweingut/

photo via http://www.schloss-wackerbarth.de/deutsch/erlebnisweingut/

Erlebnisweingut  Schloss  Wackerbarth  translates  to  “adventure  vineyard”  on Wackerbarth’s website. It is a winery that offers a full schedule of paired food, music, dance and theater events throughout the entire year, Christmas and New Year’s included. Guests can walk around expansive grounds with a historic palace and brand new restaurant, wine bar, cellar, and shop.   With a seasonally adjusted staff of   plus/minus 100, Schloss Wackerbarth bottles up to 600,000 bottles a year, the majority sparkling wine.  On its premises, only traditional method, hand-riddled sparklers are made, a process visitors can witness from the tasting room overlooking the storage cellar facility.   Another Geisenheim graduate, Jürgen Aumüller, took charge in 2002, dividing his attention between his cuvees (mostly for sparkling wine, but also for still) and single-variety wines.   The state of Saxony   owns the winery, and with the help of substantial investment of the Saxony Development Bank in the early 2000s; Schloss Wackerbarth now represents the new way of doing wine business on the Elbe river.

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Founded in 1938 as Saxon Wine Cooperative (Sächsische Weinbaugenossenschaft), renamed the Wine Cooperative Meissen in 1955, and currently led by a woman winemaker, Natalie Weich, the cooperative produces half of Saxony’s wine, a million bottles per year on average. The vineyard holdings span the entire Elbe region, from Pillnitz to Diesbar-­‐Seußlitz. You can find an interactive map (in German) on the cooperative’s website. Cooperative production historically allowed people to share production facilities and spread production risks. Grapes were an additional source of income, and under state socialism, an additional source of goods to trade. Grape quality was historically sacrificed to grape quantity, as producers were paid by weight they delivered. Those days are mostly days of the past, as producers realize that they need to compete with national and international standards. Wines from the cooperative regularly win gold, silver and bronze medals in the annual Federal German Wine Awards (DLG -­‐-­‐ Deutsche Landwirtschafts-­ Gesellschaft).

The natural beauty and regional history of the Elbe valley are already reasons for a visit. If you enjoy hiking and biking, you will be able to fill your vacation with memorable activities – but be sure and leave time to schedule wine tastings throughout. And you will want to leave space in your suitcases to bring some home!

Lucia Volk, CSW, is working on a manuscript on the lesser known wine regions of Germany. This summer, she discovered vineyards in Berlin, excellent Pinot Noirs along the Elbe and the Ahr, and phenomenal Riesling wines on the Mittelrhein.

Suggested further reading: