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From Napa to Massachusetts…Wine!

By admin | September 8, 2015 - 7:19 pm | A Sense of Place

Martha’s Vineyard

Today we have a guest post from Brenda Audino, CWE about what she’s been up to in Massachusetts!

What does a Napa wine professional do during a stay in Boston? Attend a wine festival of course! This may be the opposite coast of the United States in terms of wine, but wine is produced in all 50 states -and Massachusetts is definitely in the game.

Before attend the festival, let’s look at a little primer on Massachusetts wine industry….

Recognition of the Massachusetts wine industry started in 1614 when the Dutch explorer Adriaen Block noticed wild grapes growing on an island off the Massachusetts coast. He then named the island “Martha’s Vineyard” in honor of his daughter Martha.

History similar to this shows that wild grapes grew all over Massachusetts, but it took Ephraim Wales Bull of Concord, Massachusetts (near Boston) to develop the Concord grape in 1849. He named the grape in honor of his home town. The Concord grape is an American Vitis abrusca grape with pronounced fruity flavor and dark thick skin. It is leading table grape variety in the United States, popular as refreshing juice, and makes the perfect jelly to go with peanut butter.

Unfortunately for wine production, the Concord grape is not as sweet as Vitis vinifera; plus it is very high in acid and has a “foxy” aroma. In order to make a wine with enough alcohol to be stable, sugar (in the form of chapatalization) generally has to be added. After fermentation, Concord-based wine is usually finished with some degree of residual sugar to balance the acidity and try to mask the “Foxy” aromas.

Vitis labrusca Concord

Today, Massachusetts’s still grows Vitis labrusca, but the area is also having success with Vitis vinifera and French hybrids. Winemakers are busy handcrafting wines from grapes, fruit, berries, honey and flowers in a myriad of styles.

There are two specific American Viticulture Areas (AVAs) that call Massachusetts home; Martha’s Vineyard AVA and the Southeastern New England AVA (shared with Connecticut and Rhode Island).

The Martha’s Vineyard AVA includes all the land on the islands of Martha’s Vineyard and Chappaquiddick. This AVA was established in 1985, but not without quite a bit of controversy. Owners of a famous vineyard with the same name in California felt it could dilute their brand. Federal regulators ruled in favor of the AVA stating historic evidence that viticulture was practiced going back as far as 1602. The maritime location of these islands helps create a slightly warmer climate than nearby coastal regions and the growing season is almost three weeks longer.

The Southeastern New England AVA was created in 1984 to include the coastal areas of Massachusetts, Connecticut and Rhode Island. This AVA is heavily influenced by the Atlantic that helps to moderate the temperatures of the vineyards.

Most vintners in both areas have the best success with cold-climate vitis vinifera and French hybrid grape varieties. The most common grape varieties include:

Vitis vinifera: Chardonnay, Pinot Noir, Riesling, Gewurztraminer, Pinot Blanc and Pinot Gris
Hybrids: Vidal Blanc and Cayuga

Enough background, now to the tasting at “Crush Wine Festival”…

Crush Wine Festival

This festival was held in large tents at the Marshfield Fairgrounds near Boston. There were 17 wineries present out of the 25 total wineries in Massachusetts according to the Massachusetts Farm Winery and Growers Association.

The selection of wineries exhibited a good representation of wines using local vinfera and hybrid grapes, imported grapes (mostly from California, Chile and Washington State), fruit, berries, honey and even maple syrup. Most of these wineries were very small, family owned operations. One of the larger winery still only produced 300 cases per year!

I spent a lovely afternoon tasting wines, talking with the winemakers and enjoying the Massachusetts weather. By the end of the day I had a new appreciation to the wines these family owned wineries were producing.

Here is my un-official “Best of” at the festival.

photo via: http://aaronapcellars.com/

Best Local Vitis Vinifera Grape Wine: Aaronap Revolution Road Red – This is a blend of Merlot and Cabernet Franc grown in Southeastern New England AVA. Aromas of black cherries, raspberries and forest floor. Classic Bordeaux style wine in both aroma and flavor.

Best Local Hybrid Grape Wine: Mineral Hills Winery Seyval Blanc – A semi-dry crisp wine with aromas of lemon and melon. French Hybrid grapes (reds – Frontenac, Chamborcin, Whites – Cayuga, Seyval Blanc) are grown on their Goddard’s Red Hen Farm along with apples and berries. They also make their own Mead!

Best Fruit or Berry Wine: Raven Hollow Winery Strawberry Rhubarb – Grown entirely on their own farm, this semi-sweet blush wine bursts with strawberry flavors and yet has crisp acidity. Great chilled on a hot New England afternoon.

Best (only) Mead: 1634 Meadery – Hard to believe that this meadery has only been open for 12 weeks. Dan Clapp, head Meadmaker, was an avid brewer and sometimes winemaker. While on vacation in Denmark he brought back a bottle of Mead for his wife. After several years of sitting on the shelf they finally opened it and were hooked. He has been experimenting with Mead ever since. Puritan Pride Mead is made with local wildflower honey, fermented dry and aged in American Oak.

Best use of Maple Syrup: Aaronap Forest Gold Maple Wine – Vermont maple syrup is diluted to about 50%. Champagne yeast is used for the fermentation. The heady aromas of maple, cinnamon and clove. Would be great over vanilla ice cream!

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

Best Hard Cider: Far From the Tree Cider – Locally grown apples (no sugar, water or acid added) using techniques from the 1700’s. These ciders are anything but mainstream! The assortment of ciders resemble craft beers pushing the envelope of creativity. Nova is an off-dry hopped cider, Sprig is a dry hopped mint cider, Roots is a dry New England Cider and Rind is a Saison cider with orange and coriander. I loved all of them!

Although even I must admit that Massachusetts can’t compete with Napa in regards to its grape growing climate, the enthusiastic and talented winemakers I met at this festival are doing some great things with what nature gives them. Mass. produced wines add to the many reasons to visit Massachusetts!

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

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2015 SWE Scholarship Winners!

By admin | August 25, 2015 - 3:31 pm | News of The Wine World

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Congratulations to the 2015 Winners of the Society of Wine Educators’ scholarship for hospitality students!

These six deserving culinary/hospitality students will receive the opportunity to take the CSW exam (and in one case, the CSS as well) and be provided with the following benefits: A one-year membership to SWE, The CSW Study Guide, the CSW Workbook, one year of access to the online Wine Academy, the opportunity to take our online prep class, and the opportunity to take the CSW/CSS Certification Exam.

Dana Bergen of the University of South Carolina (Nominated by Sandy Strick): During a twelve year accounting career, Dana utilized the hospitality industry as her creative outlet by leading several planning committees for company social functions, moonlighting with a catering company, and even owning her own personal chef business. When her husband was transferred from Atlanta, Georgia to Columbia, South Carolina, she took the opportunity to change careers by studying for a master’s degree in International Hospitality and Tourism Management from the University of South Carolina. Dr. Sandy Strick, her wine professor and mentor, inspired her to explore the world of wine in many ways. As a part of her academic wine education, she achieved Introductory Sommelier, and participated in the 2012 Banfi Scholastic Wine Tour in Tuscany, Italy. Dana feels honored to be one of the lucky recipients of the 2015 CSW Scholarship and wants to express her gratitude to all who continue to inspire her.

Mariah (Ellie) Skinner of the University of South Carolina (Nominated by Sandy Strick): Ellie Skinner was born and raised in Jacksonville, Florida. She is currently a senior at the University of South Carolina and will be graduating in August 2015 with a Bachelor’s Degree in Hospitality Management. In the fall of 2013, Ellie took a specialty course covering the wines of Napa Valley. This class sparked her interest, and led her to enroll in two more wine courses; including the “Specialty in Sonoma Wines” and the “Advanced Wine Course.” This summer, Ellie is interning at Wente Vineyards in Livermore, California. She looks forward to beginning her studies for the Certified Specialist of Wine Exam, and learning about the business side of the wine industry during her internship with Wente.

Dana Warnecke of Purdue University (Nominated by Richard Ghiselli): Dana Warnecke is currently a senior in the School of Hospitality and Tourism Management at Purdue University. Post-graduation, she plans on further developing her knowledge of the hospitality industry through participating in a hotel management training program. She is most passionate about traveling, food & beverage operations, and event anagement. Dana is very excited to build her wine industry knowledge and looks forward to learning how the world of wine impacts the hospitality industry as a whole.

Morgan Charde of the University of Delaware (Nominated by Robert Nelson): Morgan Charde is a 2015 graduate of the University of Delaware’s Hotel, Restaurant and Institutional Management department. Upon taking Dr. Robert Nelson’s Beverage Management class, she found a passion for wine studies. She has spent the past year working to teach a Wine Seminar Series and lead an Educational Wine Dinner at the University’s student-run restaurant. Morgan has also spent time traveling to different vineyards around the country and over the summer visited Italian vineyards with the Banfi Vintners Scholarship Trip. This August she will be attending the Culinary Institute of America’s Greystone Campus in Napa in pursuit of a certificate in Wine and Beverage Studies. Outside of her wine studies, she enjoys the culinary arts, watching “Law and Order,” and spending time with her family and dog in her hometown of Syracuse, New York.

Alexandrea Innes of Johnson & Wales University (Nominated by Ed Korry): Alexandrea Innes is finishing up her academic career at Johnson & Wales University in Providence, Rhode Island where she is pursuing a bachelor’s degree in Culinary Arts and Food Service Management as well as the Sommelier minor. Alexandrea is currently working in the Tasting Room at Carolyn’s Sakonnet Vineyards as well as at Bottles Fine Wine in Providence. This year, she received the Kopf Student Achievement award and will be going on a trip sponsored by Kobrand to wineries in California, France, and Italy. Alexandrea would like to express her gratitude for the many opportunities that have opened up due to her education with the Society of Wine Educators.

Michelle Malott of California State Polytechnic University, Pomona (Nominated by Dr. Margie Jones): Michelle Malott is a 2015 graduate of Collins College of Hospitality Management at California State Polytechnic University, Pomona. After taking the “Wines, Beers and Spirits” course and completing the Court of Master Sommeliers’ Introductory Course, she found a passion for the beverage industry. Michelle was Dr. Margie Jones’ student assistant her senior year. As a student assistant, she had the opportunity to help select wine and beers for the classes and create learning materials for her peers. In an independent study course she had the unique opportunity to create a tutorial on wine and food pairing as well as etiquette that was used to train the students enrolled in the college’s Restaurant at Kellogg Ranch. This experience only furthered her interest in the educational segment of the beverage industry. Michelle plans to pursue a Masters Degree in Enology and Viticulture. Michelle’s other interests include exploring the world through culture, language, taste and the study of yoga. She looks forward to completing the Certified Wine Specialist exam and appreciates this special opportunity.

Congratulations!

Guest Post: On the Wines of Colorado

By admin | July 24, 2015 - 10:21 pm | A Sense of Place, Guest Blogger

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Vineyards in Grand Junction, Colorado

Today we have a guest post from Justin Gilman, CSW, who tells us about the blossoming wine industry in his adopted state.

Colorado’s wine industry began back in 1890 when then-Governor George Crawford planted roughly 60 acres of vines in the Grand Valley near Palisade. Just over a decade later, there were over a thousand Colorado farms involved in grape growing.

These days, the majority of Colorado’s wine production is focused in the West-Central part of the state, near the town of Grand Junction. Colorado currently boasts two AVAs: Grand Valley and West Elks. About 75% of the state’s one hundred-plus wineries are located in the Grand Valley AVA while the remaining 25% are in the West Elks AVA. Other growing regions include McElmo Canyon, Montezuma County, South Grand Mesa, Freemont County, Olathe County, and Montrose County.

Colorado’s continental climate coupled with its famous high elevation means that grapes grown here receive a tremendous amount of sunlight with minimal cloud cover. However, the grapes also benefit from an excellent diurnal temperature variation – meaning the sunshine and heat help to unlock sugars during the day; and the exceptionally low temperatures help to retain acidity at night.

Colorado’s elevation, foliage and mountain ranges have been compared to that of Northern Italy’s Alto-Adige region. With the highest wine growing elevation in North America, (Grand Valley 4,000-4,500 ft. and West Elks up to 7,000 ft.) these chalky and loam soils see as many degree-in days as Napa, Tuscany and Bordeaux in a shorter period of time.

The grape varieties grown here are on par with other wineries across the country. Cabernet Sauvignon, Merlot, Chardonnay and Moscato are staples, with some experimentation of blends between wineries. Rhône varieties do particularly well in Grand Valley, and Tempranillo is showing great promise in the West Elks AVA.

As in any wine country, Colorado wineries offer a wide range of products. Taking advantage of the sunny skies and over 300 days of yearly sunshine, some Colorado wineries create consumer-friendly wines leaning on slightly higher sugar levels. Softer Cabernets, Chardonnay/Moscato blends and plenty of sweet fruit wine options like that of Carlson Vineyards Cherry & Peach wine to St. Kathryn’s “Apple Blossom” and “Golden Pear” are popular wines, known for being friendly to a beginner’s palate.

Some of the best wines in the state are produced by Ruby Trust Cellars of the Castle Pines area. Ruby Trust Cellars, led by owner Ray Bruening and winemaker Braden Dodds have produce wines with rough-and-ready names such as “Gunslinger”, “Fortune Seeker” and their recent addition “Horse Thief”. Located roughly 20 miles South of Denver, Ruby Trust puts out a handful of limited production blends and single varietal wines that have caught the eye of some well-known critics. Sourcing fruit from growers in Grand Junction, Ray and Braden uphold the highest integrity when creating their wines. Retailing just over $30 a bottle, their wines are individually numbered with labels reminiscent of the historical mining era of Colorado. Ruby Trust is considered amongst Colorado’s best, found in selected Aspen and Vail restaurants and resorts, as well as specialty wine shops throughout the Denver area.

Colorado has also embraced the idea of the “urban winery,” including Bonaquisti Wines, located in Denver’s Sunnyside neighborhood. Bonaquisti Wines proudly declare themselves to be procurers of “Wine for the People!” With wine in kegs, refillable growlers, and live music every Friday night, it seems like they are living up to their motto quite well.

photo via http://www.theinfinitemonkeytheorem.com/about

One of the most intriguing wineries in Colorado is undoubtedly the Infinite Monkey Theorem. (The name is derived from the theory that a monkey striking typewriter keys for an infinite amount of time will, eventually, create the works of Shakespeare.) Founded by Ben Parsons, the winery was originally housed in a graffiti-covered Quonset hut. While the business is now housed in a 20,000-square foot warehouse, they still tend to do things (shall we say) a bit differently, and feature such items as wine in cans and a “bottles and bacon” gift pack.

Yearly, Colorado’s best wines are judged at the Governor’s Cup in Denver, and an alternate event with growing popularity, the Denver International Wine Competition. The Governor’s Cup focuses on Colorado Wines, presented by the Colorado Wine Board, to discover the “Best of the Best” in Colorado, while the Denver International Wine Competition welcomes any wine with the potential of being distributed in Colorado. Previous winners of the 2014 Governor’s Cup include Canyon Wind Cellars 2012 Petit Verdot, Grand Valley AVA, $30 and Boulder Creek Winery, Boulder, 2013 Riesling, Colorado, $16. The 2015 top scorers include Bonacquisti Wine Company – 2013 Malbec, (American) and Bookcliff Vineyards 2014 Viognier, Grand Valley AVA.

The Colorado wine industry is consumer friendly and each year is continuing to grow by leaps and bounds, striving to be traditionally focused. For the future, the industry is focused on minimizing blends, gradually creating more structure- driven wines, and slowly educating the consumer palate – a noteworthy goal in a state known for its beer consumption. Given the terroir, and talent, and these noted goals, the future looks bright for the Colorado wine industry.

Justin Gilman, CSW is the Store Manager/Buyer for Jordan Wine & Spirits, a leading retailer in Parker, Colorado, located in Denver’s South Metro area. With over 15 years in alcohol beverage retail, in the major markets of Orange Co., and Los Angeles California, he now resides in Denver Colorado, where his skill set as an operator and buyer are utilized for both retail and as a consultant in the industry.

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Big Controversy over Little Rocks at the TTB

By admin | July 19, 2015 - 3:15 pm | A Sense of Place, Guest Blogger, News of The Wine World

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Today we have a guest blog from Brenda Audino, CWE, who brings us up-to-date on the latest controversy at the TTB!

This is a follow-up to the blog “Oregon, Washington, and the AVA Shuffle: It’s Complicated”. As noted, the newly created appellation “The Rocks of Milton-Freewater” created some controversy. The controversy is not about the validity of the appellation itself – just about everyone agrees that “The Rocks” is a unique region. The controversy arises in who amongst the wineries will ultimately be able to use this new AVA on their wine labels.

Here is a refresher regarding the Rocks of Milton-Freewater AVA: it is a sub-AVA nested within the larger multi-state Walla Walla Valley AVA, which is also nested within the much larger multi-state Columbia Valley AVA. The Rocks of Milton-Freewater AVA resides solely within the borders of Oregon, while the larger multi-state AVAs are predominately in Washington State while crossing over the border into Oregon. The controversy with this new AVA is that since it is entirely within the borders of Oregon, wineries must also be in Oregon in order to use the AVA on a wine label. Most wineries who call the Walla Walla AVA home are located in the state of Washington. This means that even if the winery owns vineyards or sources fruit in The Rocks of Milton-Freewater they will not able to utilize that The Rocks of Milton-Freewater AVA on their labels

The comments received by the TTB during the “open comment” period concerning this inability to use The Rocks of Milton-Freewater AVA were deemed valid by the Alcohol and Tobacco Tax and Trade Bureau (TTB) and worthy of consideration. This means that the TTB acknowledges that the current regulations would require wine that is fully finished in Washington and made primarily from grapes grown within The Rocks District of Milton-Freewater AVA to be labeled with the less specific “Walla Walla Valley” or “Columbia Valley” or “Oregon” appellations of origin.

On February 9, 2015 the TTB created a new proposed rule to address these specific concerns that were raised regarding this new AVA. This new proposed rule is titled “Use of American Viticulture Area Names as Appellations of Origin on Wine Labels”.

The TTB proposes to amend its regulations to permit the use of American Viticulture area names as appellation of origin on labels for wines that would otherwise quality for the use of the AVA name except the wines have been fully finished in the state adjacent to the state in which the viticultural area is located rather than the state in which the labeled viticultural area is located.

The TTB goes on to note that the purpose of an AVA is to provide consumers with additional information on wines they may purchase by allowing vintners to describe more accurately the origin of the grapes used in the wine.

The TTB does not believe this new ruling will cause consumer confusion since multi-state AVAs allow the wine to be finished in either state. They believe consumers are aware that appellation of origin is a statement of the origin of grapes used to make the wine and it would not be confusing or misleading if a single state AVA were finished in an adjacent state.

I don’t know if the TTB had any idea of the amount of comments this “fix” to the AVA system would generate, but this proposal opened up an entire flood of opposing views.

During the comment phase there were a total of 41 submissions. Out of these 41 comments there were 16 “For”, 18 “Opposed”, 6 “recommended a change to the proposal” and 1 “suggested an extension of the comment period”.

The “For” comments ranged from “providing consumers better knowledge of the origin of grapes”, “fair competition and accurately reflect origin of wines”, “increase business opportunities”, “where grapes are grown is more important than where wine is finished” and “grape shortages in adjacent states”.

The “Opposed” comments ranged from “confusion for consumers”, “support for local economy”, “the term ‘adjacent state’ is too broad, “undermines state labeling laws”, “large business will transport more grapes to take advantage of AVA names” and “creates deceptive labeling”.

The comments that “recommended a change to the proposal” felt that the following wording on the proposal –“wines have been fully finished in the state adjacent to the state in which the viticultural area is located rather than the state in which the labeled viticultural area is located” – is too broad and encompassing. This, the commenter believes, has the potential to dilute current AVA status by transporting grapes across long distances. They recommended a change to the proposal to include “Wines finished in either state of a multi-state AVA can utilize any Sub-AVA that is nested within this multi-state AVA.” This would enable the wineries of Washington to utilize The Rocks of Milton-Freewater AVA, but not Willamette Valley AVA. This in effect would narrow the scope and alleviate many of the concerns raised by the commenters.

Unfortunately, I don’t have an end to this story. The comment period is now closed and the final ruling by TTB won’t be released until April 2016. For now though, if you want to find a wine from The Rocks of Milton-Freewater, you will need to search for an Oregon winery.

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Conference Preview: Is there a Doctor in the House?

By admin | July 8, 2015 - 2:25 pm | Uncategorized

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

Wine Headaches: Is Malo the Culprit?

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

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

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

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

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

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

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

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

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

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

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

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

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

The OIV recommendations include the following to minimize BA production:

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

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

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

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

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

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

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

Conference Preview 2015: Four Decades of Three Palms

By admin | June 7, 2015 - 10:49 am | A Sense of Place

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Photo via: http://www.duckhorn.com/Our-Story/Vineyards/Three-Palms

Today we have a guest post by Pete Przybylinski – Sr. VP of Sales and Strategy at Duckhorn Wine Company. Pete gives us the story of the Napa Valley’s Famous Three Palms Vineyard. Pete will be sharing his story – and the wines of Three Palms – at SWE’s NOLA Conference on August 13, 2015.

“It’s not easy to say whether Duckhorn made the Three Palms Vineyard famous, or whether it was the other way around. Three Palms, situated at the northern end of the Napa Valley along the Silverado Trail, has been a star in the world of California wine since Duckhorn made its first vintage in 1978.” – Robert Whitley, October 2014

“[Three Palms] the best Merlot I have ever tasted, at least from outside Bordeaux’s Right Bank.” – Nick Passmore, May 2013

May 13^th, 2015, was a very special day for all of us here at Duckhorn Wine Company. After 37 years of making wine from its coveted grapes, we proudly announced that we acquired the 83-acre Three Palms Vineyard from our longtime friends, and renowned winegrowers, Sloan and John Upton. As someone who has been with Duckhorn Wine Company for 20 years, both personally and professionally, it is incredibly gratifying that the vineyard that has always been synonymous with Duckhorn Vineyards finally took its rightful place as the crown jewel of our estate program.

Three Palms Vineyard is deservedly legendary. By almost any estimation, it is one of a handful of Napa Valley’s greatest vineyards, and is, without question, the most important Merlot vineyard in North America. Our history with Three Palms goes back to our inaugural Three Palms Vineyard Merlot in 1978. We released that inaugural vintage at the then high price of $12.50, because we wanted people to understand that it was a Merlot of exceptional quality. This iconic wine helped pioneer luxury Merlot in California, and played a pivotal role in establishing it as one of North America’s great premium varietals.

“As recently as 1978, Merlot was rarely bottled in California as a varietal wine. Duckhorn changed that. Their single-vineyard bottling from northern Napa Valley’s Three Palms Vineyard showed the heights that this grape, in the right hands, could achieve.” – Michael Apstein, April 2014

San Francisco’s Coit Tower

For those familiar with San Francisco and its famed Coit Tower, Three Palms has a history that predates its renown as a winegrowing site. In the late 1800s, the land that is now home to the vineyard was a residence for famed San Francisco socialite Lillie Hitchcock Coit. She called her home Larkmead, and it was there that she hosted legendary parties and numerous celebrities of the time. She left her mark on San Francisco in the form of Coit Tower. She also left her mark in Napa Valley in the form of three lone palm trees, which were all that remained from her estate after the house fell into disuse after Lillie died in 1929, at the age of 86.

In 1967, the 83-acre property was acquired by brothers Sloan and John Upton. The following year, they began planting it to Pinot Noir, Merlot, Cabernet Sauvignon, and Chenin Blanc. The site, which is located on the northeast side of Napa Valley, is in an alluvial fan created by the outwash of Selby Creek where it spills out of Dutch Henry Canyon. As a result, Three Palms is covered with volcanic stones washed down from the canyon over the centuries. The soil—what there is of it—is rocky and well drained, causing the vines to send their roots far, wide and deep to find the necessary nutrients and water. The stones in the vineyard aid the vines by absorbing the sun’s heat during the day and radiating it back to the plants during the night. This protects the vines during frost season, and helps to ripen the fruit. “People thought we were nuts,” recalls Sloan. “City slickers planting a vineyard amongst the rocks!” Time and a great deal of very hard work proved these people wrong.

“It has long defied the conventional wisdom that Merlot thrives in cooler climes but comes off dull and flabby in warmer areas. Three Palms is at the warm end of the valley, yet it consistently produces remarkable Merlot that combines firm structure with power and grace.” – Robert Whitley, October 2014

Over the years, as the Uptons grew to understand the site’s almost otherworldly ability to make profound Merlot and Bordeaux-varietal red wines, the Pinot Noir and Chenin Blanc were T-budded to more Merlot, as well as Cabernet Franc, Malbec, and Petit Verdot. Like any great vineyard, Three Palms has suffered a few setbacks and losses. In 1990, the vineyard began to show the serious effects of Phylloxera, so the long and arduous task of replanting began—the final phase of which was completed in 1999. And in 1992, the vineyard suffered the loss of one of its 105-year-old palm trees. The Upton brothers hosted a brief ceremony in which a 40-foot Washington palm was planted in its place, and since then, many of us have affectionately nicknamed the vineyard 2-1/2 Palms.

But mostly the story of Three Palms has been a testament to the phenomenal nature of this famed vineyard, and its ability to produce wines as remarkable for their structure and complexity, as for their vibrant and alluring red fruit. There are many things that contribute to the greatness of the vineyard: the meticulous farming, the Spartan bale loam soils that send the roots down as much as 18 feet in search of nutrients, the unique warm up-valley location, and more.

“Over the years, we’ve listened to the quiet voice of the vineyard, and learned what works. Part of that is about farming Three Palms for the right reasons, for love of the land, not ego. That’s a vision we have always shared with the people of Duckhorn.” -Sloan Upton

In 2011, we inked a deal for the exclusive rights to the grapes from Three Palms Vineyard, and three years later, we took over the farming. When Sloan and John decided it was time to sell, purchasing the vineyard was the natural next step. Not only has the Duckhorn Vineyards story always been tied to the story of Three Palms, our long friendship with Sloan and John has been one of the wine industry’s most successful and enduring partnerships. We are honored that they are entrusting us to carry on their life’s work, and to carry their great legacy forward.

“The iconic flagship wine that began Duckhorn’s success in 1978 is the Merlot Three Palms Vineyard, one of the first single-vineyard Merlots produced, and no doubt an inspiration for the Merlot boom in the 1980s. This has always been one of the benchmark wines for this varietal.” – Robert Parker, October 2013

While this blog has focused on the history and significance of Three Palms Vineyard, in my August 13^th “Four Decades of Three Palms” conference session, I look forward to sharing more about our relationship with this vineyard, and its evolution. As we taste through some of our finest vintages spanning four decades, this will include details about changes in terms of vineyard practices, rootstock, use of oak in our winemaking, and the varying degrees of alcohol and acid in the wines—all of which have changed dramatically in the last 35 years. I am also looking forward to talking about the evolution of our marketing and sales strategies for this great vineyard and its wines, as these too have evolved dramatically over the years.

I hope to see you there!

Pete’s Session – “Four Decades of Three Palms” will be held on Thursday, August 13^th, at 8:45 am as part of the Society of Wine Educators’ 39^th Annual Conference, to be held in New Orleans.

Conference Preview: The Spectrum of Wine Flavors

By admin | May 16, 2015 - 10:22 pm | Uncategorized

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

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

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

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

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

About the speakers:

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

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

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

Guest Post: A Trip to Mendoza

By admin | May 7, 2015 - 11:52 am | A Sense of Place, Guest Blogger

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Photo credit: Justin Gilman

Today we have a guest post from Justin Gilman, CSW who went on the wine-travel “bucket list” trip of a lifetime to Mendoza, Argentina. Read on to hear about this high-altitude wine region, from the ground up!

I traveled to Mendoza on April 13th as a guest of the “Familia Zuccardi” family winery. I had been introduced to this family winery years ago, carried numerous labels and all along the way, discovered more about their quality wines. I’ve attended the “Mendoza Masters” seminars in Denver led by winemaker Sebastain Zuccardi and importer Winesellers LTD. I was excited and anxious to meet the family, become familiar with Mendoza, and experience these great wines at the source.

The trip began in Denver, and onto Miami. An 8-hour long flight down to Santiago, Chile was the grunt of the trip. All along I had anticipated the notable flight over the Andes Mountains. Anyone who has made wine their carrier knows about the Andes and the important role they play to Argentina wine. As simple as it sounds, you don’t realize just how real the mountains are until you experience it for yourself.

Our plane landed in Santiago around 7am. The sun wasn’t up yet, and it was pitch black outside the window. The pilot announced he would land with autopilot because of the dense fog prohibiting any sort of vision to the runway. Shortly after we landed, standing at the gate, the sun came out and exposed a marine layer of which we couldn’t see 50 feet outside the airport window. This had caused our connecting flight to be slightly delayed to Mendoza.

The flight over the Andes brought a new perspective on time and distance. Literally climbing, then diving down over the mountains on a 45 min flight. The Andes below were vast. Mountain tops sharp and jagged at the highest points. Winds blow the peaks clean and the wind chill easily froze any existing moisture the weather provided. You can easily see where glaciers melt and the runoff slowly descends down the mountain. Small lakes form in craters and some parts of the mountain looked smooth from the distance – most likely shaped by extreme winds over time.

Photo credit: Justin Gilman

On the Eastern side of the mountains descending, we didn’t see ocean fog, but cumulous nimbus clouds contoured into every nook of the mountain. This was a picturesque definition of “Rain Shadow”. The Andes are measured at 310 miles wide at its farthest points and 4,300 miles long. The average height is 4,000 feet. This mountain range is longer than the U.S. is wide (excluding Hawaii and Alaska). Cumulus clouds max out at around 3,300 feet. These clouds never cross over these massive peaks. This experience has allowed me to completely understand the effect of the Cascade Mountains in Washington and the role they play to that wine region as well. Living in Denver, I’m used to flying over the Rockies going to and from the West Coast. Somehow, the jagged peaks of the Andes seemed much more dominant.

The “Santa Julia Winery” in Maipu was our first stop. This is the family’s large production facility that has sustainable and organically farmed grapes. The Zuccardi family is one of the largest producers in Argentina, meanwhile keeping a humble, small family mentality. They are 2nd in sparkling wine production, making both charmat and traditional method styles. The honesty and transparency to their wines, along with commitment to sustainability and organics were quickly displayed. Producing entry-level wines with native yeasts and labeling wines honorably with their family name was refreshing. The location has two “farm to table” restaurants on site, “Casa Visatante” and “Pan & Oliva”, both catering different styles of culinary genius. They produce olive oil and have a spirit still for brandy. They are well under way with Solera aging for their Port style wines.

The Santa Rosa Vineyard is among the family’s largest acreage. It has been in the family and helped the Zuccardi’s learn and become who they are today. The family knows where they’ve been, where they are, and clearly has a vision for the future. The Santa Rosa Vineyard dedicates 1 hectare to numerous plantings of experimental or as they say “Innovacion” grapes. Nero D’Avola, Albarino and even Mersalan (a cross between Cabernet Sauvignon/Grenache) are planted, along with many more. Each year, the two best are bottled and sold in the tasting room. These grapes are monitored and progress is considered for the Valle de Uco vineyards.

Photo via http://www.zuccardiwines.com/145/Fotos/

The Maipu winery has clearly been the anchor for the family since the 1960’s with each new generation benefiting from the last. It’s reaching production capacity and the family is aligning its future behind the addition of the new Valle de Uco winery set for completion in September 2015.

The week progressed like the perfect storyline. Starting with family history and their bulk facility on the first day, then escalated to the new winery and top tiers over night. I had seen, tasted and carried these quality wines, but visiting the new winery on this day was mind blowing. In my 15 years in the industry, I’ve never witnessed such attention to detail and commitment to terroir on such a large scale.

The next day we drove almost an hour to the “Altamira Vineyard” site. The elevation for this vineyard area is 3,412-3,772 feet. Uco Valley is one of the world’s highest wine growing regions, with over 80,000 hectares planted between 3,000-3,900 feet and plenty of sunlight.

We started the day with the winery geologist “Martin”, and it was clear that his mission first and foremost was to explain in detail, the terroir of the Uco Valley, as well as introducing us to the philosophy going forward. Martin had aerial terrain maps and technology graphs to explain why the vineyard was planted the way it was. Blocks and rows were planted after using electric mapping in the soil to determine soil density, help determine erosion and gather more info as to which varietals were best suited on particular blocks. Blue colors were less dense with red being extremely dense.

The highlight of this visit was his explanation of alluvial rocks scattered throughout the vineyard. Glaciers melt atop of the Andes and the runoff carries down the soil and nutrients to the valley floor. The point at the base of the mountain, in which the soil spreads out is known as an “alluvial fan” or “alluvial zone”. Topographical maps clearly show green, thriving soil and moisture at the end of these zones and much less moisture at the beginning of these patterns.

Photo via: http://www.zuccardiwines.com/145/Fotos/

Martin took us into the vineyard and removed alluvial rocks from holes dug within 50yds of one another. He mentioned roughly 400 holes had been dug over a few years’ time to completely understand what was taking place along the surface of the vineyard block. Explaining that there was a film of calcium deposit on the rocks, he rubbed his palm on a medium size rock and clearly the white coating from the rock transferred to his palm, leaving a bare spot on the rock. He then asked for participants to do the same and lick our palms. We did. The taste was clearly salty. He had explained to us earlier that this was a reaction to elements in the soil and limestone coating the rock. Calcium deposits in water drift to the bottom of the ocean through pressure. Over time, the layers of deposits consolidate and create a hard mass. He explained that the fossilized rocks in his office were proof that rocks traveling down from the top of the Andes to the valley floor were evidence that the top of the Andes Mountains were once underwater. These are the things you hear, but of course have a stronger realization when you’re there looking at fossils.

After the vineyard tour we were lead to the new winery building. It has been in use for two years, though still under construction. In fact its first harvest began without the roof on the building. The new winery is made from the same rocks scraped from under the foundation. Binding clay and sediment soils from the nearby Rio Negro River used with alluvial rocks to make the walls of the building. No two walls are the same. It was explained that from a distance, the profile of the winery roof blends into the Andes Mountain behind it and that the path from the front door will mimic the “alluvial fan” of the mountain base. It will not be landscaped, but left to develop with the terroir. Weeds, erosion, grass and flowers will occur naturally.

We ventured into this amazing structure. Plans were discussed for an open kitchen with a concrete oven, and a huge 6ft rock they discovered while digging into the plans for a 10,000-bottle wine cellar would remain in place. Concrete eggs a long time ago were decided to be the fermenters of choice. More stable fermentation temps and the fact that stainless steel fermenters discharge a slight electric current influencing the wine just were two reasons behind the change. State of the art made with what nature has given, we were all astounded.

Photo via: http://www.zuccardiwines.com/145/Fotos/

We tasted four different samples of 2014 Malbecs. Samples were chosen to display extreme differences in terroir. From soft and grapey in clay soil, to minerally/chalky in alluvial rock. The Altamira showing a slight ‘forest floor’ and moist dirt on the nose and in the glass, similar to Oregon Pinot Noir, but with Malbec. One of the samples came from the “Gualtallary Vineyard”. Very much a point of focus in the future, this region seems to be up and coming and on their radar. Located Southwest of Tupungato, Gualtallary is even higher elevation of 3,937-4,921 feet and different soil compositions of course, meaning extreme “terroir-ists” can remain excited about possibilities for time to come. We sampled both 2014 and 2015 wines displaying these extreme differences in terroir.

Sebastian and his family are passionate about terroir, and determined enough to break the mold stylistically of what we see every day with Malbec, Torrontés and Cabernet Sauvignon coming from Argentina. The mass exodus of Malbec over the years to America seems to have thinned out quality and damaged Argentina’s reputation in some circumstances. This trip was truly insightful and has given me an extreme appreciation of terroir and diversity of varietals grown in Argentina, not to mention seeing the potential first hand. The family has tremendous integrity and dedication to organic practice. I look forward to returning to the new winery after its completion and possibly visiting other wineries both big and small, to help further my knowledge of this region that is much, much more than just Malbec.

Justin Gilman, CSW is the Store Manager/Buyer for Jordan Wine & Spirits, a leading retailer in Parker, Colorado, located in Denver’s South Metro area. With over 15 years in alcohol beverage retail, in the major markets of Orange Co., and Los Angeles California, he now resides in Denver Colorado, where his skill set as an operator and buyer are utilized for both retail and as a consultant in the industry.

For more information on the Familia Zuccardi and their wines, visit their website here.

Flash Détente: Making Red Wine Redder

By admin | March 20, 2015 - 7:09 pm | A Sense of Place, Grapes and Grains, Guest Blogger

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Today we have a guest post from Brenda Audino, CWE. Brenda tells us about her brush with Flash Détente – very interesting!

I recently tasted a modest (read inexpensive) wine that had a bright purple hue and Jolly Rancher fruit aromas. I enquired whether the wine had undergone Carbonic Maceration as it seemed to fit that profile. It was explained to me that although the results are similar, this particular wine was produced using Flash Détente technology. Being ever curious, I wondered what is Flash Détente; when, why and how is it used in the wine production.

To explain Flash Détente, we need to understand that one of the principal goals in producing red wine is the extraction of color and flavor from the skins. This extraction is usually achieved by a combination of maceration and fermentation. Here is a review of three popular means for extraction including the new (to me) Flash Détente.

Classic maceration is achieved at low temperatures of 24-32°C (75-90°F) requiring extended contact between the juice and grape skins. The fermentation process, while producing alcohol, also extracts the polyphenols from the skins. One of the byproducts of fermentation is the release of CO₂ which raises the skins to the surface forming a floating cap. This floating cap is subject to acetic bacteria as well as other contaminates and, if left exposed to the air, can turn the entire batch into vinegar. A floating cap also does nothing to extract further color and flavors into the juice. It is therefore necessary to mix the skins back into the juice by one of many processes (punch down, pump over, rack and return, etc.)

Thermo-vinification uses heat to extract color and flavors from the skins. The crushed grapes are heated to 60-75°C (140-167°F) for 20 to 30 minutes. The must is then cooled down to fermentation temperature. This process gives intensely colored must because the heat weakens the cell walls of the grape skins enabling the anthocyanins to be easily extracted. This process can result in the wine having a rather “cooked” flavor.

While I was researching these technologies, I recalled a previous visit to Château de Beaucastel where I learned that make their iconic wine using a modified process of Thermo-vinification. At Château de Beaucastel, the grapes are de-stemmed and the uncrushed grapes are passed rapidly through a heat exchanger at 90°C (194°F) which only heats the surface of the grapes, not the juice. The heat is sufficient to weaken the cell wall of the grape skins enabling for easier extraction of anthocyanins, since the juice is kept cool the wine is less likely to have any cooked flavors due to this modified process.

Flash Détente is essentially an evolution of the traditional thermo-vinification method. The process involves a combination of heating the grapes to about 82°C (180°F) and then sending them into a huge vacuum chamber where they are cooled. During this cooling process the cells of the grape skins burst from the inside making a distinct popping noise. Similar to traditional thermo-vinification, this process enables better extraction of anthocyanins and flavor compounds.

The Flash Détente process creates a steam that is diverted to a condenser. This steam is loaded with aromatic compounds including pyrazines (vegetal, green pepper and asparagus). Because vapor is removed, the sugar level increases in the remaining must. The winemaker can choose to work with the higher sugar levels or dilute back down by adding water. Most winemakers discard the condensation or “Flash Water” as the aromatics are usually highly disagreeable. The winemaker now has multiple choices. The flashed grapes can be pressed and fermented similar to white wine, the must can be fermented with the skins in the more traditional red wine production manner, or the flashed grapes can be added to non-flashed must that underwent classic maceration and then co-fermented.

Flash technology differs from traditional thermo-vinification because the traditional method does not involve a vacuum and there is no flash water waste produced. Winemakers who are familiar with both methods have noted that the tannin extraction with thermo-vinification is less than Flash Détente. Winemakers also note that Flash technology is better for removing pyrazine aromas.

In Europe during the early years of flash technology, it was mainly used for lower quality grapes or difficult vintages that had problems needing fixed. Now the use of this technology is expanding its application to all quality levels of the wine industry.

According to Linda Bisson, a professor of viticulture and enology at UC Davis and one of the researchers working on the project, enologists are looking at what characteristics are lost or retained per grape variety. They are also looking at the character and structure of tannins in flashed wines. Bisson states that turning flashed grapes into a standalone wine is possible, but most winemakers see it as a tool for creating blends. “It’s something on your spice rack to blend back in.”

The use of Flash Détente can be surmised as “It’s an addition to traditional winemaking, not a replacement.”

What are your thoughts on technology in the wine industry? Does technology improve the wine or make it more homogenous?

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

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So many wine books, so little time…

By admin | March 6, 2015 - 3:13 pm | Exam Prep, Guest Blogger

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Today we have a guest blog from Certified Wine Educator, Brenda Audino. Brenda shares with us a topic that is dear to the hearts of wine lovers the world over….books about wine!

In the pursuit of greater wine knowledge I have found the greatest expense to be in the wine. It takes a lot of wine bottles to truly “understand” the nuances of each wine region both great and small. The second largest expense for me have been the wine books. There are an endless amount of books covering everything from encyclopedic to specifics; from terroir to marketing. I have found though that even with an extensive wine library there are a handful of books that are my “go to” selection in starting any wine related research.

I have categorized my wine library into three main categories; general reference, specific area (viticulture, vinification, and wine region) and wine themed pleasure books. This categorization enables me to quickly gather the books I need.

Of course, the list of my favorite wine books includes the CSW Study Guide – but I assume that is that same for all of you as well!

So, here are a few of my favorite books and why they are always next to me at my desk:

The Oxford Companion to Wine – 3rd Edition, Jancis Robinson: This is definitely encyclopedic and not one I would recommend to read from cover to cover. Excellent resource in digging deeper into a subject. Fair warning though, in each entry there will be reference to other sections and these refer to even more sections that can keep you flipping pages for hours.

The World Atlas of Wine – 7^th Edition, Hugh Johnson & Jancis Robinson: This book is quite large, but not overly daunting to read through a chapter or two a week. The info graphs are clear and assist in the understanding of the corresponding text. While there is beautiful photography throughout, my favorite part of this book must be the maps! They have a high level of detail, but are also easy to review.

How to Pronounce French, German, and Italian Wine Names; Diana Bellucci: Although I dislike butchering foreign wine names in the privacy of my own brain, when it comes to speaking them out loud it is extremely important to get the pronunciation correct. As a wine educator it is critical! I have quickly come to realize that my two years of French in high school did little to prepare me in my wine career. This book with its easy to understand techniques helps me get as close to the true pronunciation without having to be fluent in all of these languages.

Understanding Wine Technology; David Bird, MW: I am not a winemaker and even though I have visited many wineries nothing can be said for the hands-on experience working day in day out guiding a wine from vine to bottle. This book, though, for me, gives the information needed to gain a glimpse into the science behind the wine. This book covers a broad range from the mysteries of the vineyard, the components of grapes, producing and adjusting the juice (must), complexities of fermentation and the winemaking process, quality control and assurance.

Wine Grapes, Jances Robinson, Julia Harding, & José Vouillamoz: This is my newest “wine geek” book. Detailed origins, viticultural characteristics, where it’s grown and what its wine taste like on every grape imaginable along with many more that I never heard of. This is a tomb of a book, but completely satisfying to heave out for research on individual grapes. Jancis Robinson has released several pocket guides on wine varieties and this book feels like the culmination of all of these works with details of over 1300 different varieties. The Pinot pedigree diagram is more complete than my own family tree! The pictures of grape varieties look like pieces of frame-worthy art. This is a book I can (and do) get lost in.

Wine & War, Don & Petie Kladstrup: The story of how wine played a role in France’s fight during World War II. The narrative follows five winemaking families from France’s key wine-producing regions of Burgundy, Alsace, Loire Valley, Bordeaux, and Champagne and their struggles to save the heart and soul of France. I found this an enjoyable and lively read after a day of studying.

I now realize that I can and will have a lifelong mission to study and learn more about wine. I am also interested in what others find useful in their pursuit of knowledge. What are some of your favorite “go to” books that you use in your education journey?

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From Napa to Massachusetts…Wine!

Crush Wine Festival

2015 SWE Scholarship Winners!

Guest Post: On the Wines of Colorado

Big Controversy over Little Rocks at the TTB

Conference Preview: Is there a Doctor in the House?

Conference Preview 2015: Four Decades of Three Palms

Conference Preview: The Spectrum of Wine Flavors

Guest Post: A Trip to Mendoza

Flash Détente: Making Red Wine Redder

So many wine books, so little time…

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