Tag Archives: Wine Education

The Winds of Wine: The Zonda

  By admin | May 4, 2013 - 3:16 pm |
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TArgentina Vineyard Malbechey call it Huayrapuca, “the witches’ wind.”  It sends birds flying, makes the sun appear brown, and knocks down trees. When they feel it approaching, people complain of sleeplessness, anxiety, a suffocating feeling, and depression. It usually starts up between noon and six pm, can last anywhere from one to 12 hours, and sounds eerily like a human whistling sound.

They also call it the Zonda wind, “viento Zonda.”  Technically, the Zonda wind is a type of foehn wind, that is, a dry, down-slope wind that occurs on the lee (downwind) side of a mountain range. The Zonda is a regional term used for this type of wind as it occurs over those parts of western Argentina tucked into the slopes of the Andes, including the wine regions of Mendoza, La Rioja, and San Juan.  The wind is especially brutal in these areas due to the high altitude of the mountain range it must climb over (and swoosh down.)

The Zonda forms as a result of humid air rising off the Pacific Ocean, where it travels up and over the Chilean side of the Andes.  In the winter it helps the snow build-up in the high elevations of the Andes, which provides the much-needed melt-off (and the possibility of irrigation) to this otherwise arid area. The wind—as long as it stays somewhat moderate—can also help keep the vineyards dry, hygienic, and with a low level of risk from molds and fungi.

Argentina Andes ValleyIn the spring and summer, however, the Zonda can create havoc as it descends down the Argentine side of the mountains.  It loses its moisture, becomes warmer and warmer, and gathers up large clouds of dust.  The Zonda generally rushes off the mountains at 25 miles per hour (40km/h) but can reach speeds of 120 miles per hour (~200 km/h). The Zonda can raise temperatures by as much as 54°F (30°C) in just a couple of hours; and the wind event is often followed by a freezing cold front.  No wonder people go crazy!

While this unique weather phenomenon is a necessary part of the terroir of the region, it can also be disastrous to the vineyards.  A Zonda in the spring can wind-burn a vine’s leaves and shoots or shake them right off the vine. The cold front that often follows the hot, dry wind can bring with it the risk of severe frost damage.  For an interesting, short interview with a winemaker in his vineyard after a Zonda, click here.

The Legend of the Zonda

Legend holds that a Calchaqui Indian named Huampi was an arrogant hunter who spared no creature on his frequent hunting trips.  He killed every creature in his path, from the tiniest wood birds to the majestic llama.  His hunting prowess earned him great respect and he enjoyed being revered and even feared.  However, his hunting was out of control to point that all of the region’s animals were on the brink of extinction.

dust stormOne day, as he was returning from the hunt, Pachamama, the earth goddess, appeared before him in a blinding light and said, “Humapi, villainous child of the earth! Do you intend to kill all the animals? Who will feed you when there is no meat, and who will clothe you when there is no wool?”  And then, in a flash, she was gone.

As Huampi slumped against a tree and tried to calm himself, he heard a strange whistling sound.  He felt his face lashed and burnt by the wind.  All around him, trees crashed to the ground, flowers and fruit swirled over his head, and he was blinded by the stinging dust in his eyes.  Pachamama’s revenge was upon him, and since that day, as the Zonda screeches through the Andean valleys, it cries out with a human voice, causing all in its path to stop and pay respect to the power of mother earth.

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

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

 

 

The Maestro

  By admin | April 22, 2013 - 9:19 pm |
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Andre TTTAndré Tchelistcheff (1901-1994) was so impressive as a winemaker that he earned the lasting nickname “The Maestro.”  Born in Moscow, he fled Russia during the Revolution and studied agricultural technology in Czechoslovakia before landing in France, where he studied microbiology, fermentation, and oenology at the Institut Pasteur.

In 1938, Georges de Latour, the owner and founder of Beaulieu Vineyards in Napa Valley, made a tour of France in search of a new winemaker. He was looking for someone with a sophisticated palate and a scientific background.  He found it in André, who was working at the French National Argronomy Institute at the time.  André had already received numerous offers of work from all over the world, yet he accepted the challenge and, in 1938, moved to Napa to become the Vice President and chief winemaker at BV.

Upon his arrival in California, he stopped the over-sulfuring of wines and put an end to the practice of dumping large amounts of ice into the crusher to combat the searing heat of the Napa Valley in fall.  He pioneered the cold fermentation of whites and rosés, the control of malolactic fermentation in red wines, and the use of small barrel aging.  He spent years replacing rusty cast iron piping and pumps that were causing the wines to have unacceptably high levels of metallic concentration.

Napa AndreAndré also pioneered the study of viticulture and terroir in Napa Valley, implementing frost protection in the vineyards and the prevention of grape diseases. He studied the various sub-regions of Napa, identifying areas where world-class Cabernet Sauvignon could be made, and is credited with coming up with the term “Rutherford dust.” Most importantly, he created Georges de Latour Private Reserve Cabernet Sauvignon, which quickly became the benchmark style for high-quality Napa Valley Cabernet Sauvignon.

During his time with Beaulieu, Tchelistcheff trained many soon-to-be-famous winemakers, including Mike Grgich and Joe Heitz. He remained vice president of Beaulieu Vineyards until he retired in 1973.  In his “retirement” he consulted with dozens of wineries and winemakers in California, Washington State and Oregon. One of his first clients was Mary Ann Graf at Simi Winery, who is now recognized as the first woman winemaker in America. In full circle style, he consulted once again with Beaulieu Vineyards from 1991 until his death in 1994.

Always a gentleman, André was well-known and much beloved for his for his quick wit, sharp intellect, and European charm.  He was considered a master of the language of wine, and once described a Beaujolais as “a young woman, barefoot, the wind blowing in her hair, ruffling her blouse.  She has the look on Andre Tchelistcheffher face of an early peach, a teen-age beauty.”

Considered the most influential California winemaker since the repeal of prohibition, his many honors include being inducted into the Culinary Institute of America’s Vintner’s Hall of Fame in 2007, Wine Spectator’s Distinguished Service Award of 1986, and the 1970 Merit Award of the American Society of Enologists.  He was also recognized internationally, being named both a “Chevalier” and an “Officier du Mérite Agricole” by the French government.

However…to all those countless winemakers, grape growers, wineries and wine drinkers from the early days of the California wine industry and beyond, he will always be “The Maestro.”

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

 

Le Pays Diois

  By admin | April 17, 2013 - 9:41 pm | ,
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According to an old legend, thousands of years ago a Gallic shepherd was placed a bottle of local wine in the cold, winter waters of the Drôme River in order to cool the wine. The shepherd became distracted and forgot about the bottle, only to re-discover it several months later. When he opened the wine, he was met with a delightful spray of spritz; the wine had become lightly carbonated as the waters warmed up in the spring.

Many years later, distant relatives of that first Gallic shepherd can drink the same type of wine, now called Clairette de Die.  The vineyards of Die are located about 30 miles east of the Rhône River, at just about the spot where the Northern and Southern sections of the Rhône Valley meet.  This section of the French département of the Drôme, actually part of the Rhône Valley wine region, is home to four distinct AOCs.

To make authentic Clairette de Die, the grapes are pressed immediately after harvest and placed in vats to ferment at very low temperatures, replicating the process used in ancient times when jugs of wine were kept in the icy waters of the local rivers.  After one or two months of slow fermentation, the sweet, still-fermenting wine is bottled.  The bottles are kept at a constant temperature of about 50°F and the wine is allowed to continue fermenting for another four months.  Fermentation ends naturally when the wine is still slightly sweet.  The wine is usually clarified by being emptied and quickly re-filled (this is the ancient method, after all).  This method of making Clairette de Die, based on the tradition founded 2,000 years ago, was officially recognized as the “ancestral dioise process” in 1941, and considered unique to this area.

Map of the Diois appellations via the INAO

Map of the Diois appellations via the INAO

There are four AOC’s in the Pays Diois:

Clairette de Die AOC, the most famous of the wines, is a low-alcohol (about 8%), semi-sweet, slightly sparkling wine made using the officially recognized “ancestral dioise process.” Clairette de Die is made from the Muscat Blanc à Petits Grains (75% minimum) and Clairette (25% maximum) grape varieties. Look for aromas and flavors of apricot, peach, tropical fruit, citrus, honeysuckle and white rose.

Crémant de Die AOC, a Traditional Method sparkling wine, historically produced from 100% Clairette, is now made with a Clairette/Aligoté/Muscat blend.  This wine is dry and crisp with aromas and flavors of apple and green fruit.

Coteaux de Die AOC is a still, dry white wine made from 100% Clairette grapes.  The annual production is quite low…only around 1,500 cases, so you’ll most likely have to take a trip to the Diois for a sip!

Châtillon-en-Diois AOC is a still wine made in white, red, and rosé.  The red and rosé versions, produced from Gamay, Pinot Noir, and Syrah, are only made in the vineyards immediately surrounding the village of Châtillon-en-Diois.  The more widely available white version, made from the Aligoté and Chardonnay grapes, is produced throughout the Pays de Diois region.

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It’s a tricky word, to be sure. Those in the area pronounce Diois as “dee-wah”. Say it right, and you’re halfway there.

References/for more information:

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

The Grands Crus de Bordeaux of 2010

  By admin | April 5, 2013 - 8:23 pm | , ,
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Guest Author Paul Wagner takes us along as the Grand Crus de Bordeaux of 2010 travels to San Francisco, New York, Chicago, Washington DC, L.A. and beyond…

san franciscoThe Garden Court at the Palace Hotel in San Francisco began life 140 years ago as an open-air courtyard for horse-drawn carriages. Modeled on the Paris Opera House, the Palace enclosed the courtyard in 1904 and covered it with a glorious expanse of Belle Epoque stained glass. The Garden Court normally serves breakfast and lunch to hotel guests, but on January 18, 2013 the Garden Court is closed for a private event.

Twenty-four hours earlier, more than 110 owners and winemakers of the top chateaux in Bordeaux left their homes to promote the wines of the great 2010 vintage. The tour is a combination of military logistics combined with the grand opera of great wine.

By eight o’clock the next morning the Garden Court is a flurry of activity. Fifty-five tables are draped with sparkling white linen and crystal arranged throughout the room, each to be shared by two of the chateaux. In the center of the Garden Court, a small army of highly trained staff is given a briefing to prepare for their roles in the show.

red wine tasting line up of glassesAt 12:50 the chateau owners begin to arrive at the Garden Court, and the staff takes up its stations. Outside, a crowd of more than 200 importers, distributors, restaurateurs, retailers and media have already registered and are anxiously waiting to get in. The last few chateau owners push their way through the crowd and take their positions at their tables. It’s show time.

The critics are raving about the 2010 vintage.  The Domaine de Chevalier white is described by Gilbert and Gaillard as “Fleshy, polished, very fresh attack with clean, clear-cut aromas. Full, long and ethereal.”

The Wine Spectator describes the Smith-Haut Lafitte red as “Gorgeous, with alluring black tea and warm ganache notes that unfurl slowly, while the core of intense steeped plum, anise, blackberry compote and black currant confiture sits patiently in reserve.”

The buzz in the room is audible. Every chateau seems to have its share of fans and old friends. The chateau owners are now opening more bottles.  Robert Parker says of the Canon La Gaffaliere, “On the palate, the wine is dense and full-bodied, with stunning concentration, purity, texture and length.”  Decanter says that the Pomerol of Petite Village is “Impressive wine this year. The best ever? Dense, complex nose. Explosive fruit on the palate. Velvety texture.”

SauternesNear the end of the tasting, the crowd slows its pace and packs the space in front of the Sauternes tables. A top distributor puts his arm around the shoulders of a famous restaurateur and leans in to share a story. A winemaker from Napa buries his nose in a glass of Suduiraut and then slowly shakes his head in wonderment. His companion chuckles. Exhausted, smiling, with teeth stained black from scores of red wines, the tasters slowly walk out of the Garden Court into the night.

Early the next morning the chateau owners leave for Los Angeles, where they pour at a consumer tasting for more than 2,000 people that afternoon.

The Wine Enthusiast raves about the Cantemerle: “A great success for this southern Médoc chateau, this is fine, elegant and perfumed. It bursts with a black fruit flavor, balanced by smooth tannins and acidity.”

James Suckling says of the Chateau La Lagune, “What a lovely texture to the wine, with super soft and supple tannins and blackberry and currant character.”

new york mapSunday is a travel day to New York, followed by a tasting in the ballroom at the Marriott Marquis in Times Square on Monday, with more than 900 in attendance. It’s time to focus on the Médoc itself, from Margaux to St. Estephe. “Shows serious, well-embedded grip, and the core of fruit is spot on. This has the range, length and cut for the cellar,” the Wine Spectator notes of the Chateau Giscours.

Stephen Tanzer loves the Branaire-Ducru: “Bright ruby-red. Floral aromas of fresh red cherry, redcurrant, violet, gunflint and minerals. Suave on entry, then pliant and sweet, with a plush texture and a smoky quality to the redcurrant, blackberry and floral flavors.”

Jancis Robinson says that the Beychevelle is “Inviting, savoury dark fruit. Wonderfully juicy in the middle of all that tannin structure. Chewy and dense and then a chocolate sweetness at the very end.”

chicago mapIn Chicago, the legendary Drake Hotel sets up the Gold Room the night before in preparation, but a malfunction in the fire sprinkler system soaks one end of the room in the middle of the night. The staff works through the night, and by 11:00 a.m., when a few Bordelais arrive to inspect, the dark red carpet and marble floors are flawless. The grapevine motif in bas relief  glitters on the gold pillars that line the room.

Berry Bros. & Rudd sing an ode to the Pichon Comtesse de Lalande: “Silky, creamy and lush, it has a killer body and a spectacular finish.”

Farr Vintners is enchanted with the Phélan Ségur: “Layered, opulent, ripe and fleshy, this beauty should drink nicely for 10-15 years.”

The group leaves early the next morning to fly to Washington, DC, for their fifth tasting in six days.   While 2010 was a stunning vintage throughout Bordeaux, perhaps the greatest wines are the Sauternes. And like the wines, the reviews are effusive.

dc mapThe Wine Spectator says that the Coutet “Offers a bright inner core of honeysuckle, pineapple, star fruit and white peach flavors, coated for now with heather honey, marzipan and mango notes. Fresh and racy through the finish, this is an elegant beauty, showing terrific cut and precision”

Chateau Suduiraut got the attention of the Wine Enthusiast: “Richly textured, with an opulent feel, concentrated, the fruit buried in the dense flavors. It makes for a big, powerful wine, looking to a long future.”

James Suckling notes the Chateau Guiraud has “Ripe lemon peel and orange. Some honey and vanilla with loads of new wood. Dense and very sweet on the palate with nice pure fruit and firm tannins from the oak that still needs time to soften.”

As they fly home, the Bordelais leave lasting memories of both their wines and themselves. Clyde Beffa of K&L wines notes, “We are told that the 2010s will be long lasting wines. One journalist said that the wines would age for a century… it was another monumental vintage from a magnificent Bordeaux decade.”

Indeed it is. And sixteen days later, one hundred and five chateau owners fly to China. There are other worlds to conquer.

1 paulwagner1 12 11 (3)Paul Wagner is president of Balzac Communications & Marketing and is also an instructor for Napa Valley College’s Viticulture and Enology department and the Culinary Institute of America at Greystone. He is a regular columnist for Vineyards & Winery Management Magazine, and contributes to Allexperts.com in the field of wine and food.

Paul is a founding member of the Academy of Wine Communications, a member of the nominations committee of the Culinary Institute of America’s Vintner’s Hall of Fame, and was inducted into the Spadarini della Castellania di Soave in 2005.

In 2009 he was honored with a “Life Dedicated to Wine” award at the Feria Nacional del Vino (FENAVIN) in Spain. He is also a member of the board of directors of the SWE.

Avvinare…To “Prepare the Glass for Wine”

  By admin | April 3, 2013 - 2:36 pm |
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Guest Author Susannah Gold of Vigneto Communications tells us about the lovely Italian tradition known as Avvinare…

avvinaireMany people are put off by wine jargon and by certain actions that people take when pouring a wine, whether it be decanting a wine or preparing wine glasses. While it is true that some people just like to put on a show, in many cases all of the pomp and circumstance actually has a practical purpose! Most of us would agree, for instance, that decanting a wine allows the wine to breath and can bring out the bouquet of a “closed” wine.

The Italian have a lovely tradition called “Avvinare” which is a method of preparing the glasses to receive the wine.  While it may appear to be just another wine tasting ritual, the purpose is to make sure the glass is clean and odorless.  Often wine glasses are washed in chlorinated water or have some dust or other substances on their surface. The process of Avvinare will neutralize any unwanted aromas, clean off any dust particles, and leave you with a perfectly primed glass!

Start the process of Avvinare by pouring a very small amount of wine into your glass and swirl it around a bit. This is done to “season” the glass. In fact, it is almost always done with the wine you are about to drink in that particular glass.  After you are finished, pour the wine into the glass of the person next to you and continue around the table until everyone’s glass is primed and ready to “receive the wine.”

Of course, there is some showmanship that goes into this process, as one would expect with anything that originates in Italy – dramatic flair, creativity, and a thoroughly practical element.  So the next time you take your wine glasses out, see if you too enjoy avvinando (past participle) your glass. It is a practice well worth doing and one that will become second nature to you.

susannahSusannah Gold, CSW, CSS, has been in communications for 18 years. Formerly a journalist for Dow Jones Newswires, Susannah has worked in PR agencies, in-house and on her own. In 2007, Susannah decided to marry her communications and wine interests and the result was Vigneto Communications, a boutique public relations, marketing and educational consulting firm specialized in the food & wine industry. Susannah has worked with numerous wine importers, producers, and institutions such as Vinitaly, Slow Wine, and numerous retail wine stores.

In addition to holding her CSS, CSW, and a Diploma of Wine & Spirits (DWS) from the Wine & Spirits Education Trust, Susannah is one of only a handful of non-Italians in the Associazione Italiana Sommeliers (AIS) and has completed her certification as a Spanish Wine Educator at the Wine Academy of Spain. You can learn more about Susannah and her work at her popular blog, titled quite appropriately, Avvinare.

 

The Story of Brunello di Montalcino

  By admin | March 26, 2013 - 2:40 am |
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Guest Author Don Kinnan, CSS, CWE tells us the story of Brunello di Montalcino

Don - BrunelloThe story of Brunello embodies man’s quest for perfection.  It begins with the discovery of a special grapevine on a steep Montalcino slope in 1842.  That vine’s subsequent propagation by its founder, Clemente Santi, resulted in the creation of the Brunello wine.

Today, Brunello is considered one of Italy’s greatest wines and a supreme example of Sangiovese at its best.  It has also become Italy’s most recognized premium wine, internationally.  With a total production of 750,000 cases (9L), 65% finds its way into the world’s finest restaurants and connoisseur wine cellars.  The United States has become the largest importer of Brunello, embracing 25% of the total production.  Brunello’s international prominence was recognized by the Wine Spectator when it was selected the “Top Wine of the Year” in 2006.

Now, the rest of the story…

The Place:   The Montalcino zone takes its name from the town, which sits high on a hill as a fortified citadel with commanding expansive views in all directions.  The zone encompasses 8,000 acres of vines, 4700 of which are dedicated to Brunello.   The name, Montalcino derives from the Latin, “Mons Ilcinnus”, or mountain of holm oak.  These oak trees grace the commune’s logo.  Vineyards, while extensive, only cover 15% of the land, with forests, pastures, and fields of grain making up the rest.  Indeed, Montalcino is like an elevated island amidst a sea of undulating wheat fields and pastures.  The scenic beauty of the place won it a coveted UNESCO World Heritage Site award in 2004.

Don -Lying some 27 miles south of Siena and 27 miles east of the Tyrrhenian Sea, Montalcino enjoys a much warmer and drier climate than its Chianti Classico neighbor to the north, and Montepulciano to the east.  This, together with diverse soils (including rocky “galestro,” limestone, marl, clay, and sand) make for growing conditions which consistently ripen its finicky Sangiovese grapes earlier the either Chianti Classico or Montepulciano.  In Montalcino, harvest is normally completed by late September, usually before the arrival of the October rains.

The Montalcino Zone resembles a square formed by 3 perimeter rivers: the Ombrone on the north and west, the Asso on the east, and the Orcia on the south.  It rises from the perimeter to a crest at the Poggio Civitella (2168 ft), a short distance south of the town, Montacino.  There are presently four notable wine production areas.

  • Just southeast of the town, the highest vineyards in the zone are located on steep terrain at an elevation of 1,300-1,600 feet.  The site’s cool conditions favor slow ripening, producing wines that are more austerely structured, but are very age-worthy.  Biond Santi’s “Il Greppo” estate is located here.
  • Northeast of the town, on lower slopes, near Montosoli and Canalicchio, the terroir allows the wines to show fuller, riper qualities to complement their structure.
  • Don - Brunello MapFurther north, toward the perimeter of the zone and at slightly lower elevations, the soil contains mainly clay with deposits of marl and sandy limestone.  Areas such as Altesino and Catiglione del Bosco produce a more forward style of Brunello in this area.
  • Recent plantings in the southwest corner of the zone, near Sant’Angelo in Colle, Argiano, Pian della Mura, and Camigliano, have produced impressive wines with balance and structure.  Here, sandy clay soils are often mixed with limestone and “galestro” at the higher sites.  This area is closest to the sea and has a warmer microclimate.

The Grape: The name Brunello, meaning “the brown one,” came from the description of the Sangiovese Grosso grapes at harvest time – a dark colored, dusky brown berry.  Brunello was the local name given to this type of Sangiovese Grosso, originally identified in 1842 by Clemente Santi.  Today, the term is officially reserved for the name of the wine.  Sangiovese grown in Montalcino has comparatively thicker skins, compared with grapes grown in other regions, and excellent anthocyanins. Both of these factors contribute to Brunello’s deep tannic structure and rich hue.

Sangiovese is Italy’s most planted single grape variety.  It comprises 67% of the Tuscan vineyard acreage and is the main grape in 25 DOC(G)’s of Toscana. Sangiovese is an ancient grape, believed to have resulted from a spontaneous crossing during the Etruscan period.  Recent DNA evidence reflects its parentage as a crossing between Ciliegiolo and Calabrese di Montenuovo.

However, there is significant diversity within the grape variety.  Sangiovese tends to be genetically unstable and very adaptable; thus, many clones exist.  Banfi Vineyards has documented over 600 versions of Sangiovese on their estate alone!  Currently, as a result of extensive clonal research trials, the best clones are being propagated.  Most estates are using multiple clones in order to add better balance and more complexity to their wines.

Don - SangioveseThe Wine:   Brunello di Montalcino projects an image of majesty and mystery that heightens its allure.  This aura was cultivated by the Biondi Santi family.  For 100 years, they were the only producers of the wine.  The Biondi Santi estate “Il Greppo,” where Brunello was born, has been called Italy’s first “grand cru”.

However, the wine remained somewhat of an Italian secret until the 1960’s, when word began to spread about the tastings of the extraordinary Biondi Santi vintages of 1888 and 1891.  Soon, the wine world turned its attention to this special place and its remarkable wine.  The Biondi Santi family, led by Franco and his son Jacopo, carry the flag and continue to produce age-worthy Brunello at the family estate.

A growers’ consortium was established in 1967, and has become one of Italy’s most effective with 98% of today’s 208 producers being members.  The consortium has guided a smooth growth in production, while advancing quality standards.

There is, however, growing internal controversy.  Some “modernist” producers would like to shorten the 4-year aging requirement prior to release of the wine.  Some also argue for the right to use small amounts of non-Sangiovese grapes.  These changes are opposed by the “traditionalist” producers who have successfully, thus far, resisted these changes; aside from agreeing to reduce the required time in oak from 4 years to two years.

The Future: The path to wine stardom for Brunello has been like a “shooting star.”  The influx of quality investment over the past 50 years continues and serves to accelerate and reinforce its meteoric rise to prominence.  There are no “industrial” producers among its wine estates.  Although there have been a few bumps in the road, the prospect for continued success is excellent.

Click here for the study aid:  Brunello Fast Facts

Don KinnanDonald P. Kinnan, CSS, CWE has been in the fine wine trade for over 30 years.  In 1985, after a successful military career, he joined Kobrand Corporation as a sales manager and, in 1992 was promoted to Director of Education.  As such he was responsible for Kobrand’s wine and spirits education programs nationwide for over 20 years.   Don is a long-time member of the Board of Directors of the Society of Wine Educators and currently serves on the organization’s Executive Committee.

A frequent top-rated presenter at the Annual SWE Conference, he will be co-presenting “Barolo vs Brunello – A Clash of the Titans” on Friday, August 2nd at this year’s Conference in Orlando.

 

Heaven and Earth

  By admin | March 17, 2013 - 1:06 pm |
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Hermanus HarborIf you are ever lucky enough to make a trip to South Africa, as a wine lover you will most likely tour dozens of the gorgeous wineries of Stellenbosch, make an excursion to Groot Constantia, take the cable car up to the top of Table Mountain, and spend a few nights on the Victoria and Alfred Waterfront in Cape Town.  That would make for a wonderful trip!

But if you could extend your trip for just one more day, you might find yourself in a place that deservedly calls itself “Heaven and Earth.”  Here’s how to get there:  Rent a car and drive 70 miles southeast of Cape Town.  Stop in the town of Hermanus, a former fishing village built alongside Walker Bay that rivals the beauty of any beach-front riviera in the world, complete with umbrella-tabled wine bars lining the sand.

Hermanus Whale CrierHermanus has many a claim to fame, including the fact that it employs the only full-time whale crier in the world.  The town’s centerpiece, Walker Bay, is a breeding ground for the Southern Right Whale. In 2001, the bay was declared a whale sanctuary—meaning no boats or watercraft of any kind are allowed in the water from July until November.  During season, the whales can be seen from the cliffs along the shore, and when the whale crier sounds his kelp horn people pour out of their homes to watch the show.

On your drive from Cape Town, just a few miles before you reach Hermanus you’ll find the turn-off to the Hemel-en-Aarde Valley.  This is a valley of indescribable beauty—the name, after all, is Afrikaans for “Heaven and Earth.”  Hemel-en-Aarde is home to some of the southernmost vineyards in South Africa and—due to its proximity to Walker Bay and the South Atlantic Ocean—some of the coolest as well.

Part of the Walker Bay Wine District, there are three wine-producing wards in Hemel-en-Aarde.  Hemel-en-Aarde Valley begins less than a mile from the shore.  A few miles inland, along the scenic Hemel-en-Aarde Road (R320), resides the second ward, Upper Hemel-en-Aarde Valley.  Extending 11 miles into the valley formed by the majestic Overberg Mountains, Hemel-en-Aarde Ridge is the furthest inland.

hermanus vineyardThere are currently just over a dozen wineries in Hemel-en-Aarde.  The pioneer in the area’s wine history is undoubtedly Tim Hamilton Russell, the founder of the Hamilton-Russell Estate.  Tim purchased his 170 hectare property in 1975 after a ten-year search for the ideal spot in which to plant cool climate grapes in South Africa.  Soon thereafter, the estate began producing world-class wines; one of which won the 2003 International Wine Challenge as the best Pinot Noir in the world.  This success paved the way for other wineries in the region.

Another Hemel-en-Aarde Winery that might sound familiar is Bouchard Finlayson. Established in 1989, Bouchard Finlayson is a boutique winery located on a 125-hectare property with just over 22 hectares under vine.  The remainder of the property remains a conservatory dedicated to the pristine, indigenous “fynbos” flora of the Western Cape.  The leading wine of Bouchard Finlayson is Galpin Peak Pinot Noir, grown in the Bokkeveld Shale and clay-based soils of Galpin Peak Mountain, at an elevation of 2,000 feet.

hermanus vineyards bouchardOther outstanding wineries of Hemel-en-Aarde include Creation Estate, Southern Right, Newton Johnson, and Jakob’s Vineyard, but, alas, they are hard to find outside of South Africa.  You’ll just have to make that trip…

For more information:

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

 

Extreme AVA’s

  By admin | March 14, 2013 - 3:04 pm | ,
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vernaccia san gimignanoAccording to the website for the TTB (the Alcohol and Tobacco Tax and Trade Bureau), an AVA is defined as “a delimited grape-growing region having distinguishing features, a name, and a delineated boundary.”  The website goes on to state that “these designations allow vintners and consumers to attribute a given quality, reputation, or other characteristic of a wine made from grapes grown in an area to its geographic origin.”

 

Anyone, including a winemaker, landowner, or interested party may file a petition for the recognition of an AVA.  The petition must include:

  • Evidence that the proposed name of the AVA is “directly related to the location” and that the name is locally or nationally known to refer to the region.
  • USGS maps with the boundaries of the proposed region clearly marked.
  • An explanation as to why the geographic boundaries are drawn where they are as well as a description of the distinguishing features such as climate, geology, elevation, or soils that differentiate growing conditions from the area outside the proposed AVA’s borders.
  • While there are no size restrictions, proof must be provided that either total acreage or a broad distribution of viticultural activity across the region is enough to constitute both a “grape growing region” and “an area in which viticulture exists.”

Cabernet TopOnce an AVA is established, at least 85% of the grapes used to make a wine must be grown in the specified area if an AVA is referenced on its label.

While of course I agree with the official governing body, I also like to think of The American Viticultural Areas like a big, unruly political family.  Someone, it seems, is always trying to take the helm or grab all the attention as the biggest, the newest, or the always-and-forever reigning patriarch. I’ve been trying to keep up with it all since the AVA system since it began back in 1980.

As of today (March 13, 2013), here are the contenders:

Oldest AVA:  Augusta – Located near the town of Augusta, Missouri, the Augusta AVA was approved on June 20, 1980.

Smallest AVA:  Cole Ranch – Located in Mendocino, California, the Cole Ranch AVA spans just 62 acres.  That’s less than one quarter of a square mile.

Largest AVA:  The Upper Mississippi Valley – The Upper Mississippi Valley AVA, approved on July 22, 2009, covers 29,914 square miles and includes parts of Iowa, Illinois, Minnesota and Wisconsin.

077Runners Up:  Coming in at #2, The Ohio River Valley AVA covers 26,000 square miles.  Third place goes to The Columbia Valley at 26,000 square miles.

Happiest AVA Names (Just for Fun):  Fair Play, Happy Canyon, Horse Heaven Hills, High Valley, and Rocky Knob.

Best Use of an Abbreviation:  Sta. Rita Hills

Most Mysterious Names:  Linganore, Lime Kiln, and Jahant (Comment below if you know what they mean!)

 

For more information:

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

Chianti’s New Cousin

  By admin | March 14, 2013 - 2:59 pm | , ,
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red grapesChianti’s New Cousin:  Gran Selezione

 

Last month, the Chianti Classico Consorzio approved the creation of a new top-tier classification of Chianti Classico DOCG wines to be known as “Gran Selezione.”  The term is expected to be approved by the Ministry of Agriculture, and if so, will represent a group of wines “a quality level above” Chianti Classico Riserva.

The first wines eligible to display the term on their label will be those from the 2010 vintage.

In the interest of “keeping it simple.” here is a quick look at how this new branch of the Chianti family tree fits in with its brothers and sisters:

 

Chianti Classico Gran Selezione DOCG:

  • Must be produced from 100% estate-grown fruit
  • Minimum 30 months of aging
  • Is intended to acknowledge vineyard-specific wines
  • Will represent approximately 7% of the production of Chianti Classico

Tuscany for ChiantiChianti Classico Riserva DOCG:

  • Minimum 24 months of aging
  • Minimum 12.5% abv

Chianti Classico DOCG:

  • Minimum 12 months of aging
  • May be released October 1 of the year following harvest
  • Minimum 12% abv

All versions of Chianti Classico must be a minimum of 80% Sangiovese, produced from grapes grown within the 100-square miles of the designated Chianti Classico region.  Up to 10% Canaiolo may be included, along with up to 15% other red varieties.  Of these “other” varieties, Cabernet Sauvignon and Merlot are often used.

Chianti DOCG

  • Aged for at least 7 months.  Most Chianti DOCG is allowed to be released March 1 following the vintage year; the sub-zones of Colli Fiorentini, Montespertoli and Rufina require a further three months and not released until 1 June.
  • Chianti Superiore DOCG may be released September 1st of the year following harvest.
  • May be made from grapes grown anywhere in the Chianti DOCG zone, with the exception of the Chianti Classico DOCG area.
  • Minimum 11.5% Alcohol.
  • Minimum of 70% Sangiovese, may include “other suitable red grapes”.
  • Sangiovese in TuscanyMay include up to 6% white grapes; namely Trebbiano and Malvasia
  • Yield limited to 4 tons per acre

As any serious wine student should know, there are seven subzones of the Chianti DOCG, in addition to Chianti Classico.  Do you know what they are???

For more information::

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