Tag Archives: Wine Education

Pineau de Charentes…Extreme Fortification?

  By admin | July 11, 2013 - 6:40 pm |
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Vieux Pineau“Fortified Wine Day” in my professional wine studies class is one of my favorite classes to teach.  The incredible array of colors, aromas, and flavors offered by fortified wines amazes the students, and the rich histories of Port, Madeira, and Sherry are full of tales ripe for the telling.

It’s a favorite day for the students as well, although that could be due to the 20% alcohol content of some of the wines.

Yesterday, after tasting Ruby Port, one of my students asked, “dude, what would happen if you just added brandy to grape juice…would it be like extreme fortification?” At least that’s what I think he said.

It’s a good question, albeit in need of some editing. What if we asked it question a bit more properly, as in: “What would happen if a winemaker added grape spirits to wine must, before it even begins to ferment?”

The answer would be “Vin de Liqueur!” Vin de Liqueur is a unique type of fortified wine that is fortified just before or just after fermentation begins, creating a strong, sweet liquid.  Vin de Liqueur is very close in style to Vin Doux Naturel; the main difference being that Vin Doux Naturel is allowed to ferment until the residual sugar reaches around 10%.

Vins de Liqueur are made in many places throughout Europe. They are often referred to as “Mistelle” or “Mistela,” and the style has been copied in the new world as well.  The Italians make good use of the technique, producing a blend of unfermented grape juice and brandy called “Sifone” that is often used, in turn, as a sweetening agent in Marsala.

CharentesThe most famous French Vin de Liqueur is Pineau des Charentes, made in the départements of Charente and Charente-Maritime in Southwestern France.  The region of origin is technically the same as the region of origin for Cognac.  Pineau de Charentes is produced by combining Cognac with freshly pressed grape juice, in a ratio of approximately one part Cognac to three parts must.  The Cognac must be at least one year old, and the mixture is aged for at least 18 months in oak.

Two older varieties are also made, including Vieux Pineau, which is at least 5 years old, and Tres Vieux Pineau, (“Very Old Pineau,” if my high school French hasn’t failed me), which is at least 10 years old. These older versions are rich, complex works of art as compared to the fruity, floral, and crisply acidic young version.

Many of the large Cognac houses make Pineau, and there are several small, artisan producers that focus on Pineau exclusively.  The Cognac house of Normandin-Mercier makes several versions, including white, rosé and “Tres Vieux.”  Almost 90% of the Pineau de Charentes that is produced is consumed locally, with another large percentage going to Belgium.  However, it is available in the United States and seems to have been discovered by the “Craft Cocktail Movement,” so it should be easy to find…just ask your local celebrity mixologist.

Cognac and Pineau de CharentesAs with many fortified wines, Pineau de Charentes has a good back story. This one tells of a wine and brandy making Monk who, in 1589, filled a barrel with freshly pressed grape must, not knowing that the barrel was already partially full of aging Cognac.  Five years later, a bumper crop had him emptying out a series of barrels to use for new wine, and he discovered what he had done five years earlier.  By this time, of course, his Cognac and grape juice “mistake” had evolved into a rich, thick, sweet liquid…and, as they say, the rest is history.

Pineau de Charentes from Nonmandin-Mercier:  http://cognacnm.fr/products-page/pineau-des-charentes/pineau-des-charentes-tres-vieux-blanc-75-cl-17-vol

 

 

 

 

 

Land of Two Seasons: The Mediterranean Climate

  By admin | June 28, 2013 - 12:22 pm | ,
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Olive LeavesThe area around the Mediterranean Sea, home to miles of sun-drenched beaches, mild winters, olive groves and (of course) fabulous wine, has been a cultural crossroads since the dawn of civilization. The beautiful weather, with the four seasons seemingly compressed into two, is surely one of the major reasons why so many people decided to make this region their home.

The comfortable climate typical of the Mediterranean Basin is found in many other areas throughout the world, including California and Baja California, the Central Coast of Chile, Southwest and South Australia, and the Western Cape Region of South Africa.  We serious students of wine will easily recognize these areas as major wine producers, and, of course, areas blessed with a Mediterranean Climate.

The Mediterranean Climate, known as a “dry-summer subtropical” climate under the Köppen climate classification, is generally found between 31 and 40 degrees latitude north and south of the equator, on the western side of continents. The climate can be summarized as “warm, dry summers and mild, rainy winters.” The climate zone can extend Mediterranean Climateeastwards for hundreds of miles if not thwarted by mountains or confronted with moist climates, such as the summer rainfall that occurs in certain regions of Australia and South Africa.  The furthest extension of the Mediterranean Climate inland occurs from the Mediterranean Basin up into western Pakistan.  In contrast, areas of California and Chile are constricted to the east by mountains close to the Pacific Coast.

The oceans and seas bordering the land areas with a Mediterranean climate work their moderating magic and keep the temperatures within a comparatively small range between the winter low and summer high.  Snow is seldom seen and winters are generally frost-free.  In the summer, the temperatures range from mild to very hot, depending on distance from the shore, elevation, and latitude. However, as anyone who has experienced Southern California’s Santa Ana Winds will tell you, strong winds from inland desert regions can bring a burst of dry heat to even the mildest season.

VineyardIn addition to the influence of water, specific atmospheric conditions create the Mediterranean climate. Every area that enjoys a Mediterranean Climate is located near a high pressure cell that hovers over the ocean or sea.  These high pressure cells move towards the poles in summer, pushing storms away from land. In the winter, the Jet Streams shift the cells back towards the equator, drawing stormy weather inland.

The long, dry summers of the Mediterranean Climate zones limit plant growth for much of the year, so the natural vegetation of such areas has adapted into evergreen trees such as Cypress and Oak as well as shrubs such as Bay Laurel and Sagebrush.  Trees with thick, leathery leaves and protective bark such as olive, walnut, citrus, cork oak, and fig are also abundant; and as those early settlers in the Mediterranean Basin figured out—grapevines thrive here as well.

 

 

The Winds of Wine: Le Mistral

  By admin | June 25, 2013 - 6:01 pm | ,
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Van Gogh's "Starry Night"

Van Gogh’s “Starry Night”

Convinced that it comes in multiples of 3 days, residents of Provence will tell you that the Mistral Wind blows for 3, 6, 9 or 12 days. Referred to as “Le Sacre Mistral,” it is blamed for headaches, edginess, and the bad behavior of husbands, pets, and children. They swear it is what drove Vincent Van Gogh to chop off his own ear.

The Mistral is a cold, dry, regional wind that occurs each time there is an area of high pressure in the Bay of Biscay accompanied by an area of low pressure around the Gulf of Genoa.  It occurs mainly during the winter and spring, but it can happen at any time during the year. Its cooling effect is perhaps most welcome in the summer, but during the winter it can chill one to the bones.

Schematic diagram of mistral wind by Piotr Flatau, via Wikimedia Commons

Schematic diagram of mistral wind by Piotr Flatau, via Wikimedia Commons

In the Rhône Valley and Provence, the regularity and force of the mistral causes trees to grow leaning to the south. Vines are often kept low to the ground, their thick and sturdy branches developing a permanent south-facing bow. The rows of Cypress and Poplar trees typical of the region provide shelter from the dry force of the wind.

The Mistral, despite its ferocity, can nevertheless be beneficial to the vineyards in its path. The mistral blows the clouds from the sky and heralds the arrival of sunny weather.

When the Mistral blows during the warm parts of the growing season it cools down the vines, helping the grapes to retain acidity through the hot summers. The dryness of the wind keeps the grapes free from humidity and mold, and has earned it the nickname mange-fange, or “mud-eater.”

The bell tower of the hilltop village of La Cadière-d'Azur is open, which allows the mistral to pass through. Photo via Wikimedia Commons (Public Domain)

The bell tower of the hilltop village of La Cadière-d’Azur is open, which allows the mistral to pass through. Photo via Wikimedia Commons (Public Domain)

The name of the Mistral is traced to the Provencal word for “Masterly” and it certainly has had such an effect on life in Provence.  Old farmhouses were built facing south, with sturdy north walls devoid of windows.  The bell towers of the churches in the region are often topped by open iron frameworks, which allow the wind to pass through.

There was even once a law that stated that anyone who claims to have gone mad on account of the Mistral may be pardoned of their crime.  Sacre Mistral!

References/for more information:

  • https://www.weatheronline.co.uk/reports/wind/The-Mistral.htm
  • https://www.britannica.com/science/mistral
  • http://www.languedoc-france.info/110515_mistral.htm

For more information on “the winds of wine,” see our posts on The Zonda and The Roaring 40’s.

Post written by Jane A. Nickles, CWE (your SWE Blog Administrator) bevspecialist@societyofwineeducators.org

 

 

Coro Mendocino

  By admin | June 20, 2013 - 12:19 pm | , ,
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Point Arena Lighthouse, Mendocino, California

Point Arena Lighthouse, Mendocino, California

Mendocino County is known for many things, including its often mentioned “official #1 cash crop,” the Skunk Train, and the Point Arena Lighthouse. We wine lovers also apprciate its 13 AVAs (two more pending), it sparkling wines, and the Café Beaujolais.

But did you know that Mendocino County is also home to the only “Regional-Identity” wine program in the United States? In an approach somewhat similar to that of many European appellations, any wine producer in Mendocino County can produce the wine, known as “Coro Mendocino,” provided they follow the rules.

According to the Coro Mendocino website, “Coro means ‘chorus’ in Italian and Spanish and is reflective of the collaborative spirit of Mendocino County’s winemakers, our distinctive voices heard together in harmony–in accord.”

The rules – and there are many – include basing the wine on the Zinfandel grape variety.  Zinfandel must be between 40% and 70% of the blend, and no other grape variety can take a dominant role.  The other grapes in the blend can include the following varieties, as long as they do not overpower the Zinfandel:  Syrah, Petite Sirah, Carignane, Sangiovese, Grenache, Dolcetto, Charbono, Barbera, and Primitivo. There is also a 10% “free play” provision that states that 10% of the blend may be from any vinifera variety.

Coro Mendocino LabelsAll grapes in the blend must be 100% Mendocino fruit and the wine must be produced at a bonded Mendocino County Winery.  The wine must be aged for one year in barrel, followed by one year in bottle.  Along with a fairly detailed list of production parameters and labeling requirements, the wine must pass the strict review of the Coro Mendocino selection panel and review process.

Coro Mendocino has been produced every year since 2001. The 2010 version, set to be released on June 22, 2013, has a total of ten producers, including Brutocao, Claudia Springs, Fetzer, Golden, Mendocino Vineyards, McFadden, McNab Ridge, Parducci, Philo Ridge, and Ray’s Station. Tickets to the release party are almost sold out…but if you hurry, you might be able to grab a pair.  There will be a lovely dinner, and you know the wine will be great!

For more information:

 

Gimblett Gravels, via Aerial Topdressing

  By admin | June 18, 2013 - 3:33 pm |
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The Auster Agricola

The Auster Agricola

It’s amazing the things the study of wine can lead you to.  Do you know what “aerial topdressing is?” Neither did I, until I set about to research some of the more unique wines of New Zealand for SWE’s “Wines in the Dessert” event last May. It turns out that aerial topdressing is an agricultural application that uses aircraft to spread fertilizers over farmland.  The practice was developed in New Zealand in the 1940’s. A special plane known as “The Auster Agricola” was designed specifically for the new industry, which was quickly adopted elsewhere, although it remains a New Zealand specialty.

It turns out aerial topdressing is the reason that Gimblett Gravels, one of the most unique wine terroirs in the new world, came to be.  You know there’s a story there!

The story begins in 1980, in the Hawke’s Bay Region of New Zealand.  Hawke’s Bay, being at the east end of one of the widest portions of the islands of New Zealand, is one of the warmest sections of the country and for that reason is one of the few places where red grapes (other than Pinot Noir) can fully ripen. Due to its geography, the area gets less rain, and more sun than other areas of the country.

Within the Hawke’s Bay Region, the forgotten area down at the end of Gimblett Road was considered to be the poorest, least productive land in the area; too infertile even to use to graze sheep, so nobody dared plant a thing.  The area instead was given over to warehouses, strip malls, an army firing range, and a concrete company that used the area to mine for gravel.

Gimblett GravelsChris Pask, a local businessman, owned a few vineyards in the Hawke’s Bay Region but often had difficulty getting his Cabernet Sauvignon to fully ripen.  Coincidentally, Chris’ day job, aerial topdressing, had him flying over the area near the end of Gimblett Road every day.  One day, as he looked down on the dry, dusty wasteland, he had a crazy idea that maybe his grapes would have a chance of ripening if planted there.

In 1981, risking ridicule, he bought nearly 100 acres at the end of Gimblett Road and planted Cabernet Sauvignon.  His first wine from these newly planted vines,  produced with the 1985 vintage, was released to wide acclaim.  Assured that he wasn’t crazy, Pask proceeded to buy more vineyard land and plant more grapes, including Malbec, Syrah, Viognier, and Sauvignon Blanc in addition to Cabernet Sauvignon.

Despite Pask’s initial success, it was no easy task getting the region zoned for viticulture and wine making.  As a matter of fact, it was not until 1992 that all the legal battles were won, enabling wine making facilities and full-scale viticulture to come to the area.  As one can well imagine, a land stampede soon followed as companies such as Babich and Villa Maria set up shop.  Malls gave way to Merlot, warehouses became wineries, and the concrete company at the end of Gimblett Road gave up their gravel dreams and sold their land to a winery. The Gimblett Gravels Winegrowing District now has almost 2,000 acres of vineyards.

Gimlett gravels SoilThe Gimblett Gravels region is strictly determined by its soil.  The unique gravelly soils of the region are the result of a huge flood on the Old Ngaruroro River in the 1860’s.  Due to the heat retention of the gravelly soil, Gimblett Gravels is warmer during the day in summer and autumn than the surrounding areas of Hawke’s Bay. The evenings are also warmer due to the heat retention of the stony ground. It is this extra heat that allows red grapes, including Syrah, Cabernet Sauvignon, and Merlot, to ripen so well here, and puts Gimblett Gravels among the world’s best terroirs for growing fine wine.

For more information:

Post written by Jane A. Nickles, CWE (your SWE Blog Administrator)

Salta: The Highest and the Lowest

  By admin | June 11, 2013 - 2:13 pm | ,
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Salta VineyardsThe Salta wine region, in the far north of Argentina, is a wine region of extremes.  Starting at around 24°S latitude, the area is the same distance from the equator as Baja California, Key West, and Riyadh.  Viticulture in this low latitude is made possible by another extreme, as Salta is home to the highest altitude vineyards in the world.

Interestingly enough, these two extremes seem to work well together, as the heat that would be expected from the low latitude is balanced by the cool temperatures expected in high altitudes.  The combination makes this region uniquely well suited for producing quality wine. The rain shadow of the Andes keeps the region dry while providing meltwater from the snowy peaks for irrigation. The diurnal temperature swing here is also extreme; in the summer, day time temperatures can soar up to 100°F and down to 55°F that same night.  This wide fluctuation allows the grapes to gain sugar ripeness in the day, while holding onto is acidity at night.

Salta currently has less than 5,000 acres under vine, and accordingly produces just a tiny percentage of Argentina’s wine; however, the region has an excellent reputation for high quality.  Two of Salta’s subregions—Cafayate and Molinos—are particularly well-known for their high-altitude vineyards.

Map of SaltaCafayate: The largest subregion, Cafayate, is home to over 70% of the vineyards in Salta.  The vineyards here range in altitude from 5,000 to 7,000 feet above sea level.  Cafayate is well-known for high-quality Torrontés as well as Malbec, and is beginning to be planted to Chardonnay, Tannat, and Cabernet Sauvignon.  Cafayate is located within the scenic Colcchaquí Valley (Valles Calchaquíes), a tourist region well-known for its diverse colors, scenic beauty, and wide range of terrain from high mountain dessert to sub-tropical forests.

Molinos: Starting at an altitude of 7,000 feet and climbing, the region of Molinos surrounds the town of the same name. It is here that you will find the highest altitude vineyards in the world.  Pre-phylloxera Malbec and Cabernet Sauvignon were brought here from France in 1854 and some of these vines still thrive.

Bodega Colomé, one of the oldest wineries in Argentina, was founded here in 1831. After searching for years for the perfect spot to produce Argentine wine, Donald and Ursula Hess of the Hess Collection purchased the property in 2001.

colome reservaBodega Colomé has four vineyards, all of them fairly close to the sun.  The La Brava Vineyard, located in Cafayate, sits at 5,741 feet.  The Colomé Vineyard, surrounding the winery in Molinos, begins at 7,545 feet.   The El Arenal vineyard, a relatively young vineyard planted to Malbec, begins at an elevation of 8,858 feet.   One of the highest vineyards in the world, Altura Maxima, is here in the Molinos subregion; it sits at an altitude of 10,206 feet.

The winery’s flagship wine, Colomé Reserva Malbec, is produced from the oldest pre-phylloxera vines on the estate.  These vines range from 60 to 150 years old.

If you think you can handle the high altitude, Bodega Colomé welcomes guests to its vineyards at the top of the world, complete with a visitor center, world-class restaurant and art gallery.

References/for further learning:

To be fair:  Bolivia also claims to have the highest vineyards in the world…rest assured we will investigate soon!

Prince Golitsyn’s Award Winning “Crimean Champagne”

  By admin | June 7, 2013 - 1:25 pm |
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76 years before the famous “Judgment of Paris,” at the 1900 Paris World’s Fair, a sparkling wine from Crimea defeated all the French entries to claim the internationally coveted “Grand Prix de Champagne.”  You may need to let that sink in for a few minutes.  In 1900, in France, Sparkling Wine from the Ukraine won the top prize for Champagne.

Prince Lev golitsynThe wine, known as Novy Svet, was made by Prince Lev Sergeievitch Golitsyn, a highly educated member of a royal Family, at his wine estate in Crimea. Crimea is a peninsula of the Ukraine located on the northern shore of the Black Sea.  Lying between  44° and 45° in latitude, the region has an excellent climate for growing high quality grapes.  As a matter of fact, during Soviet times this region was the largest wine supplier in the USSR – which sounds like a good story for another day.

Prince Golitsyn, having studied both law and winemaking in France, established his winery in 1878 on the southern coast of Crimea. He dug a series of wine cellars into Koba-Kaya Mountain (Cave Mountain), much of it below sea level. All in all the tunnels stretched on for over a mile. He planted experimental vineyards of Chardonnay, Riesling, Pinot Noir, Aligote and Pinot Meunier and spent ten years perfecting the art of sparkling wine.  The Prince used a variation of what we would call the Methode Traditionelle, allowing his wines to rest on the lees, in the bottle, for three years in his cellars at a constant, underground temperature of 59 – 60°F.

By the late 1890’s, the Prince was an experienced enologist and was producing a large array of sparkling wines.  In 1896 his wines were served at the coronation of Tsar Nicholas II (who would wind up being the last in a long line of Tsars) and Golitsyn was granted the right to display the family coat of arms on this wines.  Soon thereafter, in 1899, Novy Svet

Novy Svet Winery's "Coronation" Sparkling Wine

Novy Svet Winery’s “Coronation” Sparkling Wine

produced its first large-scale production, making over 60,000 bottles of sparkling wine…one of which won the Grand Prix in Paris.

Legend has it that Prince Golitsyn was was inspired to build an estate in the area during a passionate love affair with Nadezhda Zasetska, an aristocratic young lady who had inherited large land holdings in the Crimea. It is rumored that the Prince bought the land to be near to her and studied enology in order to impress her.  We may never know if the rumors are true, but it does seem that wine and romance often go hand-in-hand.

Prince Golitsyn passed away in 1915 and was buried in a large tomb on his beloved estate.  The Novy Svet winery did not survive the Russian Revolution and the beginnings of the Soviet Union intact, and was plundered and nearly destroyed several times.  Today the restored winery, including the underground tunnels, is government-owned.  Under the leadership of Ms. Yanaina Petrovna Pavlenko, the winery produces a wide range of unique sparkling wines, many of them reflective of the original style and spirit of Prince Golitsyn.

In 1978, in honor of the 100th anniversary of the founding of the Novy Svet Winery, the Golitsyn House Museum was opened in the house where the Prince lived for over 37 years.

The Novy Svet Winery in Crimea:  http://nsvet.com.ua/en

Klevener de Heiligenstein and the Alsace Eleven

  By admin | June 4, 2013 - 6:19 pm | ,
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5.10-Klevener-1441-ZvardonThe grape known as Klevener de Heiligenstein is an enigma. It is an allowed grape in the Alsace AOC, but can only be grown in certain places.  It has nothing to do with Klevner, as Pinot Blanc is often called in many places, including Alsace.  Klevener de Heiligenstein should not be confused with Gewurztraminer, although the grapes appear almost identical while on the vine and they are closely related. Got that?

So, now that we are clear on what Klevener de Heiligenstein is NOT, let’s talk about what it is.

Klevener de Heiligenstein is a pink-skinned grape variety that is considered to be a local clone of the grape known as Savagnin Rose or Roter Traminer.  There are currently about 240 acres of Klevener de Heiligenstein planted in Alsace, where it is made into a concentrated wine of good acidity with a characteristic hint of bitterness on the finish.  While not overly aromatic, the wines are often described as similar to Gewurztraminer in terms of a slight spiciness and a rich texture.

It is believed that the grape was originally brought to the town of Heiligenstein in 1742 by the mayor of the town, Erhard Wantz. Klevener 1742Mayor Wantz was a big fan of the grape, and petitioned Le conseil des Echevins de Strasbourg for permission to plant the grape in the region. He won the right to plant his grapes, and soon the wines were well received and even earning higher prices than other wines of the region.

In 1971, the Klevener de Heiligenstein grape was approved for use in Alsace AOC wines.  However, it is the only grape in Alsace that has geographic restrictions placed on it. As such, it is only allowed to be grown for use in AOC wines in specified vineyards located in the village of Heiligenstein and four of its neighbors—Bourgheim, Gertwiller, Goxwiller, and Obernain.  A grandfather clause allows specific vineyards outside of these regions to use the grapes in AOC wines until 2021; however, outside of the 5 approved villages, plantings or re-plantings are no longer allowed.

KlevenerAmpelographer Pierre Galet claims that Klevener de Heiligenstein is a pink-berried mutation of Savagnin that traveled to Alsace, Germany, and other parts of Central Europe.  But here’s where the story gets interesting…Savagnin Rose, aka Traminer, aka Klevener de Heiligenstein, apparently, somewhere along the way, went through a secondary mutation that became Gewurztraminer.  It makes sense, as Gewurz is often thought to be the musqué, or highly aromatic, version of Traminer.

The Alsace 11: The curiosity known as Klevener de Heiligenstein is often referred to as the “phantom” grape of Alsace.    The other 10 grapes of Alsace, as every serious wine student should know, are Riesling, Gewurztraminer, Pinot Gris, Pinot Noir, Pinot Blanc, Sylvaner, Muscat, Chasselas, Auxerrois, and Chardonnay.  Chardonnay is also something of an outlier, as it may only be used in Crémant d’Alsace AOC – the sparkling wines of the region.

German Wine Laws: Revised, Reviewed, and Re-learned

  By admin | May 13, 2013 - 1:23 am | ,
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Germany RiverHave you ever felt that German wine terminology, with its Geisenheimer Rothenberg and its Amtliche Prüfungsnummer is a bit confusing?

If so, hang on, because it just got a bit more interesting. In keeping with the EU wine blueprint, German wine law was recently reformed for the first time since the last set of major revisions in 1971.  These latest changes occurred in 2009, and now wines are divided into three broad categories, with all kinds of loops and squiggles betwixt and between.

Many of these terms will look and sound familiar to serious students of wine.  But if you happen to be studying for a certification (or any other reason) look closely…there are some significant changes, particularly in the names of the categories.

The new levels of the classification hierarchy for all wines, in ascending order of quality are: 

  • Wein:  This category, previously referred to as tafelwein or table wine, is used for basic wine. There are very few guarantees of quality at this level and most wein is made for the domestic market. These wines may be enriched or chaptalized to increase the final alcohol level of the wine. Some of the wine available at this level is imported bulk wine, mostly from Italy. In order to use the term “Deutscher Wein” the wine must be 100 percent German in origin.
  • ggA – Geschützte Geographische Angabe:  This category contains what used to be referred to as “landwein” or “country wine.” These wines correspond to the PGI category in the overall EU scheme and are a step up from the basic wein category.  At this level, the grapes must be slightly riper than those for wein (half a percent more potential alcohol); Germanyhowever, chaptalization is still permitted. A minimum of 85% of the grapes must be grown in Germany in one of the designated landwein regions, with the particular region specified on the label.
  • gU – Geschützte Ursprungsbezeichnung:  This new designation has two sub-categories, and  includes those wines previously covered by the  Qualitätswein bestimmter Anbaugebiete (QbA) and  Qualitätswein mit Prädikat (QmP) categories. All of these wines are PDO wines. They must carry a place name on the label, with 100% of the grapes from the named region.  The terms Qualitätswein (QbA) and Prädikatswein (QmP) will continue to be used.

The subcategories of gU (Geschützte Ursprungsbezeichnung) are as follows:  

  •  Qualitätswein is the lower level of the two gU categories. These wines are defined as “quality wine from a designated region.”  These wines represent the largest proportion of German wine output. Qualitätswein wine must come from one of thirteen Anbaugebiete (specified winegrowing regions), be made with one of the approved grape varieties, and reach sufficient ripeness for recognition as a quality wine. Chaptalization is, however, permitted for this category.
  • Germany Steep VineyardsPrädikatswein is the highest quality level designation.  These wines may be defined as “quality wine with attributes.”  Prädikatswein must be produced from grapes grown within the same thirteen Anbaugebiete as the Qualitätswein. These wines may NOT be chaptalized.

To make matters just a bit more complicated, wines at the Prädikatswein level, have another element in their name which indicates the level of the ripeness of the grapes at harvest.  Luckily, these terms have not changed, but just as a refresher, here they are:

  • Kabinett: light- to medium-bodied wines made from grapes with the lowest ripeness level of the prädikate. These wines average 7 to 10 percent alcohol.
  • Spätlese (“late harvest”): wines of additional ripeness made from grapes harvested after a designated picking date. With the extra ripening time, the grapes develop more intense flavors and aromas than Kabinett.
  • Auslese (“selected harvest”): wines made from grapes that have stayed on the vine long enough to have a required level of sugar. The wines can be intense in bouquet and taste, and they have a potential alcohol level in excess of 14 percent.
  • Beerenauslese (BA; “selected berries”): rich, sweet dessert wines made from individually harvested berries, which are sweeter than Auslese and which may also be affected by the honeyed influence of botrytis, known in German as Edelfäule.
  • Eiswein (“ice wine”): wines made from frozen grapes harvested at a BA level of ripeness or higher. Having already become overripe from staying on the vine as late as January, these grapes are harvested after they freeze in the vineyard. They are crushed immediately, and much of the water in the berries is discarded as ice, leaving grape must with a very high sugar level (see chapter 5).
  • Trockenbeerenauslese (TBA; “selected dried berries”): wines from individually picked berries that are overripe to the point of being raisins and are often further shriveled by botrytis. TBAs are considered to be among the world’s greatest dessert wines.

It’s all about the sugar:  In the post-1971 wine regulations, historically renowned vineyards and other aspects of terroir have been largely ignored in favor of classifying wines by grape ripeness.  This priority makes a good deal of sense in the cool-climate vineyards of Germany, where ripeness is never guaranteed, and when it is achieved, it is given the honor it is due.

But terroir is not to be forgotten: Some top-notch wine producers in Germany draw attention to their unique and diverse terroir through the efforts of the VDP.  The VDP, “Verband Deutscher Prädikatsweingűter” was founded in 1910 as the Association of German “Naturweinversteigerer” (natural, meaning non-chaptalized) wines.  Today, the VDP has member estates from all 13 Anbaugebiete with the goals of preserving Germany’s traditional viticultural heritage, encouraging excellent wine production, and designating top vineyards sites in each region. The VDP classification system of top vineyard sites was revised in 2012 and now has four levels of classification. These are listed below, in order from listed from highest to lowest:

  • VDPVDP Grosse Lage: The highest level vineyards of the estate, translated as “great site.” (The term Erstes Gewächs (“first growth”) is used in the Rheingau, and there are other regional variations as well.)
  • VDP Erste Lage: The second highest level vineyards of the estate, translated as “first site.”
  • VDP Ortswein: Translates as “classified site wine.”
  • VDP Gutswein:  Represents good, entry-level wines, translated as “estate wine.” The wines originate from an estate’s holdings within a region, and meet the stringent standards prescribed by the VDP.

Whew! I know that was pretty tough to read, but wasn’t it worth it to consider yourself up to date – at least for now – on the German wine classifications?

Let’s hope so!

 

 

 

Protection for Prošek?

  By admin | May 7, 2013 - 2:25 am | ,
1 Comment

Diocletian Palace in SplitProšek is a traditional wine made in the region of Dalmatia on the eastern coast of  Croatia.  The history of the wine in this region has been traced back as far as 305 AD, when the area was still part of the Roman Empire.  In that year the Emperor Diocletian, weary and ill, became the only Roman Emperor to ever voluntary leave the position.  He abdicated his throne and went to live in Dalmatia in the city of Split, where his ancient palace still stands.  Written records tell us that Emperor Diocletian was a big fan of the sweet local wine, Prošek.

Prošek is still made throughout Dalmatia, both in the coastal areas and on many of the hundreds of islands that make up the region. The wine holds a traditional place in the family life of many Croatians, who make a batch of the wine when a child is born, and put the bottles away to be opened on the child’s wedding day.

Primosten Vineyards in CroatiaProšek is a sweet wine made in the passito method.  After harvest, the ripe grapes are spread out on straw mats and allowed to dry for several days to a few weeks, concentrating their sugar and flavors.  The wine generally has 12% sugar and 15% alcohol.  While there is no set formula for the wine, which is loosely regulated as a “specijalno vino” or specialty wine, typical grapes include the varieties Bogdanuša, Maraština, Grk, and Vugava, which are all native Croatian white grapes. Some versions, especially those considered to be the highest quality, use Plavac Mali in the blend. Due to its high sugar content and long aging tradition, the wine is often loosely compared to Vin Santo or Sherry.

Croatia, after some tumultuous times in recent history, gained its independence in 1991 and is scheduled to become the 28th member of the European Union on July 1, 2013.  While this certainly is considered progress in the positive sense, EU membership brings with it a host of regulations.  Croatia currently has a system of regulating its wines, and classifies its wines as Vrhunsko Vino (premium quality wine), Kvalitetno Vino (quality wine), and Stolno Vino (table wine).  These categories surely will undergo changes soon, as have the wine regulations of most EU members.

prosekOne facet of entry into the EU that might be a bit harder to love is the current EU quibble with the term “Prošek.”  Being a wine enthusiast, one of the first things that most likely came to your mind upon reading this article was the similarity between the name “Prošek” and that of Italy’s popular bubbly, Prosecco.

The name “Prosecco” has protected designation of origin (PDO) status and can only be used for wines from the desginated Prosecco region, so much so that the name of the main grape recently had to be changed from “Prosecco” to “Glera.”

While Prošek and Prosecco-the wines themselves-have little in common, one being a light, dry bubbly from Italy and the other being a sweet, passito, still wine from Croatia; the two words sound too close for comfort for the EU authorities, who have ruled that after July 1, the Croatian wine cannot be labeled using the term Prošek.

Croatia’s Ministry of Agriculture filed an application to protect the term Prošek, but the European Commission requested that it be withdrawn.  For the time being, it is up to Croatia to get the ban lifted. Perhaps they can find a way to protect Prošek before it is too late. Best wishes to all involved…

 Post written by Jane A. Nickles, CWE (your SWE Blog Administrator) bevspecialist@societyofwineeducators.org