Spain’s Great Match arrived in New York to face an eager group of trade and consumers.

Guests found an assortment of walk around food and wine tastings, like cooking demos, sommelier food and wine pairing challenges, and lots more.

The wine trade (buyers for restaurants, retail stores, journalists) got an early look. This included access to several fabulous Master Sommelier oriented educational classes.

Spanish Wines: Sherry Tasting

Last year, one of my favorite Masterclasses was the Sherry seminar led by Cesar Saldana, the president of Consejo Regulador de las Denominaciones de Origen Jerez-Sexes-Sherry.

It was a pleasure to taste these classic examples of different sherry styles in one sitting. Mr. Saldana revealed the terroir of Jerez (capital of the Sherry region), the wine production, and maturation.

During the session, Mr. Saldana explained Sherry production in a simple, clear way everyone could understand. While they use only a few grape varieties in sherry production, what differentiates the different styles are factors revolving around oxidation and length of maturation.

I knew at that moment I wanted to learn even more. I took steps to become an official Sherry Educator, and just now returned from the Sherry Academy in Jerez.
You can see some of my experiences this past September 2022 here.

Spanish Wines: Pairing with Cheese

Another great seminar paired four diverse Spanish wines with cheese from the region.

Master Sommelier Evan Goldstein introduced Ferran Centelles, who writes for Jancis Robinson’s website. He had been the key sommelier at El Bulli. He had also worked as celebrity chef Ferran Andria’s “wine man.”

Click here for
Wine Resources

The refreshing seminar explained the variety of delicious cheese from the different region, and the wines they pair best with.

Along with the expected white wine (Albarino), a somewhat expected red wine (Monastrell),I was surprised to see a premieum sparkling Cava and a sweet Osborne VORS Amontillado.

Final Thoughts

Later in the evening, guests could also choose from an assortment of sommelier-led mini-wine tasting classes during the day.

The space, the Mercado Restaurant at Hudson Yards, was large and airy. Its colorful design energized the senses.

Overall, the event served as a great love letter to Spanish wine and its delicious cuisine.

Also good to know that 100% of ticket proceeds go to World Central Kitchen, José Andrés’ charity that uses the power of food to nourish communities and strengthen economies  https://wck.org/mission.

The post Spain’s Wine Match appeared first on AWINESTORY.COM.

Are you curious about Carménère from Chile?

What Type of Wine is Carménère From Chile? 

Carménère from Chile is a full-bodied, dry red wine, considered the national wine grape of Chile.

The Aroma and Taste of Carménère From Chile

Pronounced kär-mə-ˈner this dry red wine possesses aromas and flavors of dark raspberry, red and black plum, and floral notes of purple violet.

[socialpug_tweet tweet=” dry red wine possesses aromas and flavors of dark raspberry, red and black plum, and floral notes of purple violet.]

What Wines Are Like Carménère From Chile?

Carménère shares certain similarities in color, aroma, and flavor to Malbec and Merlot.

Until 1994, many winemakers growing Carménère from Chile believed it was Merlot.

Is Carménère From Chile the Same as Merlot?

Carménère and Merlot are different grape varieties.

Yet for more than a century, Chilean Carménère producers believed they were growing Merlot when their vineyards brimmed with the Carménère grape variety.

This mistake sounds incredible today, yet it’s easier to understand when you read the history below.

18th Century Vineyards: Carménère and Merlot Grown as “Field Blends”

[socialpug_tweet tweet=”Chilean Carménère producers believed they were growing Merlot when their vineyards brimmed with the Carménère grape variety.”]

The 1880s in France and Chile

1880s: Wealthy French Families Establish Vineyards in Chile

Wealthy French families in the 18th century established estates in Chile to take advantage of various economic opportunities at the time (banking, mining).

They brought cuttings of Bordeaux grape varieties (Cabernet Sauvignon, Merlot, Malbec, Carménère, Petit Verdot, and Cabernet Franc) to grow in their vineyards.

In that era, the tradition was to plant all the varieties together in what we know as a “field blend.”

For over a century, vineyards passed from one generation to another, and vineyard managers changed.

During this time, Carménère from Chile lost its individual identity. It became mistakenly seen as a clone of Merlot.

[socialpug_tweet tweet=”In that era, the tradition was to plant all the varieties together in what we know as a field blend.”]

1980s: New Emphasis on Single Variety Wines

Click here for Wine Discovery Resources

By the 1980s, Chilean wineries put more emphasis on quality wine production in step with other wine-producing countries.

Looking closely at their vineyards, Chilean Carménère producers now saw they grew “two types” of Merlot. The vines looked similar, but the flavor of the fruit differed slightly, and the grapes ripened at different times.

To solve the mystery of these “two Merlot” types, producers called in the experts.

1994: French Ampelographist Jean Boursiquot Visits Chile

Mr. Boursiquot visited Chile to examine the “Chilean Merlot” vines. His first thought was that the vines didn’t look like any Merlot vine he had seen before.

The color of the shoot tips and related evidence prompted Mr. Boursiquot to speculate that the grape variety was Carménère.

He brought his findings to the Chilean Department of Agriculture, which officially recognized Carménère as a distinct variety in 1998.

The Carménère “Gold Rush”

With Mr. Boursiquot’s discovery, several wine-focused entrepreneurs bought land to produce premium Carménère from Chile.

[socialpug_tweet tweet=”The color of the shoot tips and related evidence prompted Mr. Boursiquot to speculate that the grape variety was Carménère.”]

1993: TerreNoble Winery is Established

Among these entrepreneurs was Jorge Elgueta, a founder of TerreNoble winery in the Maule Valley, Chile’s largest wine-growing region.

Wedged between the Pacific Ocean and Andes Mountains, the terroir is well-suited for growing Carménère.

Wolf von Appen became involved in vineyard operations in 2003, and took leadership in 2006.

The TerreNoble winery focuses its energy on showcasing the different expressions of Carménère from hand-selected vineyards on the coast and in the foothills of the Andes Mountains.

[socialpug_tweet tweet=”Wedged between the Pacific Ocean and Andes Mountains, the terroir is well-suited for growing Carménère.”]

Click here for Wine Discovery Resources

Tasting of TerreNoble Carménère Wines 

Recently I had a discussion with Chief Winemaker Marcelo Garcia who walked me through a tasting of five wines:

• 2016 CA1 (Carménère Andes)
• 2017 CA1 (Carménère Andes)
• 2017 CA2 (Carménère Costa)
• 2017 Gran Reserva Carménère
• 2018 Gran Reserva Carignan

Both CA1 2016 and CA1 2017 came from vineyards on higher elevations in the foothills of the Andes Mountains.

The 2017 CA2 Carménère Costa came from the coast where fog covered the vineyard from morning until early afternoon.

Then the 2017 Gran Reserva Carménère showcased the effects of additional maturation …

…and the  2018 Gran Reserva Carignan, a different grape variety entirely, showed how well Carignan—originally from Southern France—grows in Chile.

[socialpug_tweet tweet=”The 2017 CA2 Carménère Costa came from the coast “]

TerreNoble: Attention to Detail

All the wines reflected winemaker Marcelo Garcia’s careful attention to detail, and the mission of TerreNoble to bring out the best of their terroir.

In our conversation, Mr. Garcia detailed the elaborate maturation process (taking place in concrete egg and large untoasted oak barrels) to ensure the wine reflects its specific terroir.

[socialpug_tweet tweet=”Mr. Garcia detailed the elaborate maturation process taking place in concrete egg and large untoasted oak barrels”]

What Food Pairs with Carménère?

Carménère pairs well with grilled steak, and other grilled and barbequed meat. Spicy stews are splendid matches, as are ethnic dishes like beef curry and chicken mole. Vegetarians will enjoy Carménère with a cheesy lasagna or pizza.

At ABC Cocina (by Jean-Georges Vongerichten) in Manhattan, I always order Carménère to accompany the spicy grilled dishes the restaurant specializes in—even seafood dishes like sizzling shrimp with hot red chili peppers and grilled octopus.

[socialpug_tweet tweet=”I always order Carménère to accompany the spicy grilled dishes the restaurant specializes in”]

Click here for Wine Discovery Resources

Carménère: Bordeaux Origins

For centuries, Bordeaux producers used small amounts of Carménère as the sixth component of the “Bordeaux Blend.”

In Bordeaux’s left bank, for example, producers blend Cabernet Sauvignon with lesser parts of Merlot and Cabernet Franc. Most producers use well below 5% Petit Verdot and Malbec as what they call “seasoning” grapes to add complexity and spice.

Note: In the Napa Valley, my barrel blending experience at ConnCreek shows what a difference this tiny percentage makes in the wine.

[socialpug_tweet tweet=”For centuries, Bordeaux producers used small amounts of Carménère as the sixth component of the “Bordeaux Blend.””]

Carménère: In a Bordeaux Blend?

In 2012, Decanter.com broke the news that Henri Lurton, proprietor of Chateau Brane-Canentac, was reviving the classic “Bordeaux blend” by adding Carménère along with the seasoning grapes of Petite Verdot and Malbec.

“In 2006 our young Chilean intern was shocked that we had no Carménère in our blend, since the grape variety originated in Bordeaux.”

[socialpug_tweet tweet=”This motivated us to perform research and replant this grape variety”]

“This motivated us to perform research and replant this grape variety.”

“We harvested the Carménère three weeks later than our last Cabernet Sauvignon parcels to avoid the vegetal character that it usually displays in Carménère when harvested too early.”

“If one is patient and gives it attention, this varietal can give wines with lots of color, lots of aromas of exotic fruit rather than the usual red or black fruit.

“It also adds an impression of sweetness in the mouth and grainy tannins like corduroy, rather than velvet,” Lurton said.

[socialpug_tweet tweet=”It also adds an impression of sweetness in the mouth and grainy tannins like corduroy, rather than velvet,.”]

Final Thoughts on Carménère

Chief Winemaker Marcelo Garcia thoroughly explained the reasons he plants Carménère in distinct vineyards by the coast and in the foothills of the Andes Mountains.

For this reason, I have enhanced respect for Carménère and applaud the TerreNoble winery for their efforts on putting this delicious grape on so high a pedestal.

[socialpug_tweet tweet=”Respect for Carménère and applaud the TerreNoble winery for their efforts.”]

Click here for Wine Discovery Resources

–       Subscribe to my newsletter to read and hear more about wine packaging trends in the wine world. 

The post Chilean Carmenere: 7 Superior Ways to Love Fantastic Wine appeared first on AWINESTORY.COM.

Learn Wine with Guild of Sommeliers

More than ever before, wine lovers have dozens of options for learning more about wine. Magazine racks burst with titles like Wine Spectator, while books like Wine Folly and Cork Dork abound.

Then there are the podcasts.

Yet few have thought about seeking out a website geared toward sommeliers.

Fewer still would even realize that a sommelier website exists.

**Click Here for Top Wine Resources**

GuildSomm.com

2009 marks the date when the GuildSomm.com website was created. The idea was to make it an educational resource for people studying for programs offered by the Court of Master Sommeliers (CMS). Geoff Kruth, president of Guildsomm, was one of the founders.

The Guild of Sommeliers website has lots of exciting wine-focused information for sommeliers and regular wine lovers. One of the most popular features is the Guildsomm podcasts. You can find them with Google or another search engine.

[socialpug_tweet tweet=”The Guild of Sommeliers podcasts are notable for quality of the guest speakers and excellent production quality of the podcasts themselves.” display_tweet=””]

The episodes revolve around conversations with winemakers, interviews with the representatives of wine regions, and an in-depth focus on grapes. The Guild of Sommeliers podcasts are notable for quality of the guest speakers and excellent production quality of the podcasts themselves.

Imagine that Riesling is your favorite grape (it’s one of mine!) Would it be great to hear key winemakers from three regions in the world talk about how the Riesling grape grows in that region, and the way they vinify it?

[socialpug_tweet tweet=”Joh. Jos Prüm’s Katharina Prüm is one guest on this Guild of Sommeliers show” display_tweet=””].

oh. Jos Prüm’s Katharina Prüm is one guest on this Guild of Sommeliers show. She is joined by Jean-Frederic Hugel of Family Hugal in Alsace and Oregon’s Chateau Ste Michelle winemaker David Rosenthal in this podcast.

Or maybe you’re looking out the window of your office, wondering what it would be like to be outdoors, living the life of Brenae Royal of Monte Rosso?

If you’re the wine lover who prefers videos to podcasts, Guild of Sommeliers has you covered. Click your mouse on the video section and you can discover the secrets of blind tasting wine. You can even take a vicarious visit to Jerez, where Sherry is made.

**Click Here for Wine Resources**

One key advantage to the Guild of Sommeliers website is that you can watch webinars that were once live. For example, the webinar on how Chardonnay and Pinot Noir are made in Australia is very engaging.

And if you are interested in becoming a sommelier, Guild of Sommeliers has you covered. Deductive tasting is one of the most important skills of a sommelier – and a passionate wine lover.

Though I paid over $300 to take a class from the CMS at an event called TexSomm, they offer the class free on the website with a simple click of your mouse.

As time goes on, you will find many prerecorded webinars on the site. Besides the podcasts, and webinars, you will find many articles on subjects such as prohibition and indigenous grapes.

[socialpug_tweet tweet=”In addition to the podcasts, and webinars, you will find many articles on subjects such as prohibition and indigenous grapes. ” display_tweet=””]

Advantages of GuildSomm Subscription

As a Certified Sommelier, I like being a member of Glasses at Guild of Sommeliers as it serves as a virtual meeting point for our community.  We check in regularly to learn about fresh tasting groups in our area or exchange thoughts about different winemaking procedures.

Then there are the discussions!

Lots of talk about vintages, cork taint, front page wine news,

In enormous cities like Dallas, Chicago, SF or NYC, or even smaller cities, we exchange information about local wine events.

I visit the site several times a week for lots of reasons.[socialpug_tweet tweet=”In the last few years they’ve been focusing more heavily on other wine education certification programs outside the Court of Master Sommeliers” display_tweet=””],

In the last few years they’ve been focusing more heavily on other wine education certification programs outside the Court of Master Sommeliers such as the Wine and Spirits Educational Trust and the Masters of Wine (MW).

The Masters of Wine (link) is a very challenging program, and it is so wonderful to have MW student-focused discussions on the Guildsomm site. Some of these discussions are too technical for most casual wine lovers (conversations about fermentation temperature, anyone?)

Yet passionate wine lovers who really want to learn the difference in both taste, and method of production, of a rich, buttery, oak-rich Chardonnay from the Napa Valley and a lean unoaked Chardonnay from the Cote de Beaune would feel on the Guildsomm website.

Students in the Wine and Spirits Educational Trust program (WSET), particularly Level 3, will find the description of grape varieties on the website most beneficial.

Students who are also members of Guildsomm would ask questions about the exam from members who have passed Level 3 and even achieved the WSET Diploma.

Live Structured Tasting Events

Members of the GuildSomm community will also receive invitations to attend paid events held in major cities around the USA.

The tasting events are a brilliant way to explore a wine region through a seminar about its history, followed by a tasting of its wines. Many times the Napa Vintners host these events, so we have treasured wines from the Napa Valley.

[socialpug_tweet tweet=”Champagne, Cava, and wines of Australia and the Rhone Valley have been recent events.” display_tweet=””]

Then, in a few key cities of the USA, are the holiday parties. These are fabulous events with the opportunity to taste some world class wines.

Guildsomm – Final Thoughts

You might ask that with all the videos and podcasts and webinars, is there any reason to be a Glasses at Guild of Sommeliers member?

Want to see how this article appeared on Forbes.com ?

This is your choice. The subscription (annual) is over $100. Why not check out the resources and see for yourself on the Guildsomm website

Watch Wines of Alsace Video with the Court of Sommeliers

3 Best Podcasts for Wine Lovers

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

The post Learn Wine with Guild of Sommeliers appeared first on AWINESTORY.COM.

Italian Grape Varieties

Love Italian wine? Curious about Italian grape varieties?

You probably already know Italian grape varieties like the white wine Pinot Grigio and the red wine Sangiovese.

Experts count over 1000 Italian grape varieties in Italy.  (You can read about them here).

Many of these Italian grape varieties come from Italian regions unfamiliar to most Americans.  

For my studies with the WSET, Court of Master Sommeliers, Society of Wine Educators,, and Wine Scholar Guild, I had to study the most famous Italian grape varieties.

Not all 1000.

But close!

[socialpug_tweet tweet=”Gambero Rosso Masterclass – enjoy Italian grape varieties. ” display_tweet=””]

Gambero Rosso Masterclass

This explains why I felt overjoyed Gambero Rosso invited me to attend their virtual Masterclass on Italian wine varieties.

Gambero Rosso, the global authority on Italian wines, publishes the annual Vini d’Italia guide. The masterclass was hosted by Marco Sabellico, the guide’s editor-in-chief. 

Click Here to read about the Italian Grape Varieties used in the wines or keep reading and scroll down

Discovering Italian Grape Varieties Through Podcasts

Italy has many wine regions and grape varieties.

For this reason, it is best to begin the discovery process by focusing on a single region or grape.

Once you master one of the Italian grape varieties, you can go on from there.

Why Can A Podcast Help You Learn Italian Grape Varieties?

Italian grape varieties are delicious, but challenging to learn.

[socialpug_tweet tweet=”First, the pronunciation of these Italian grape varieties are better “heard” than read in a book.” display_tweet=””].

Second, the geography of the regions where Italian grape varieties grow are intricate and best heard in a lively discussion.

Though almost all English-language, wine-oriented podcasts have an episode or more touching upon Italian wine, the Italian Wine Podcast focuses solely on Italian wine.

Click here to Access Valuable Wine Resources

Italian Grape Varieties Podcasts

Producer Monty Waldin hosts these episodes with interesting, colorful guests.

In each podcast, listeners hear an assortment of producers and even social media influencers.

One of the Italian Wine Podcast’s most memorable guests Elena Walch.

[socialpug_tweet tweet=”Elena Walch married into one of the oldest winemaking families in the Italian, high-altitude, Alto Adige region.” display_tweet=””].

Then, even though she had a profession of her own, she devoted herself to bringing modern concepts to the traditional family winery.

Now the keys to the winery have passed to Karoline Walch and her sister Julia, now the fifth generation. 

On the Italian Wine podcast, you can also hear Marilisa Allegrini of Allegrini Estates in Valpolicella teach wine expert Steve Kim how to make an elaborate pasta dish. As they cook, they sip wine made from Italian grape varieties.

Podcasts Often Featuring Italian Wine

 Wine For Normal People 

Love Italian grape varieties? So does Elizabeth Schnieder, producer and host of the show.

Elizabeth Schneider has professional wine credentials from the Court of Master Sommeliers. She has also written a book with the same name, Wine for Normal People.

When you check out her list of podcasts, you can find many focusing on classic winemaking regions and Italian grape varieties.

Inside Winemaking

Jim Duane’s podcast focuses on California winemakers, but he occasionally features European producers.

This is an excellent podcast series to understand the basics of winemaking.

I’ll Drink to That with Levi Dalton

Host Levi Dalton interviews some of the most important winemakers in the world.

When you check out his list, try to listen to the ones featuring the Italian grape varieties made by Gaia Gaja 

Where to Take Virtual Classes About Italian Grape Varieties

In 2913, Italian Wine Central, an online wine school, was born.

Its creator, Geralyn Brostrom, worked in several sectors of the wine trade.

She led trips to Italy with the Society of Wine Educators, managed a wine shop where she was also the Italian wine buyer.

Then she served as VP of Education at Winebow for several years. Here she trained the internal staff, developed content for the Winebow website, and gave presentations to distributors.

Italian Wine Central offers an introductory course called Discovering Italian Wine.

The second course, the Italian Wine Professional offers a tightly curated curriculum focusing Italian grape varieties in depth.

400 people, mostly members of the trade but lovers of Italian wine varieties, passed the course.

Now in its 5^th edition, the study guide accompanying the Italian Wine Professional course, Into Italian Wine, is available from Amazon    

Regional Travel to Discover Italian Grape Varieties

Michele Shah serves as the go-to expert for Italian wine regions. She offers tours showcasing Italian wine varieties to journalists and wine lovers.

In terms of learning Italian wine varieties, Ms. Shah suggests consumers start with a simple variety, like Barbera from Piedmont, and move on from there.

She also loves Nerello Mascalese. This is one of the main Italian grape varieties used in volcanic Mount Etna’s Etna Rosso wine.   

Note: Here are some free ways of learning Italian grapes via Forbes (my article on the Guild of Sommeliers and their many resources)

Exploring Italian Grape Varieties with Gambero Rosso

Receiving a case of Italian grape varieties for this Virtual Masterclass was such a joy!

Imagine, the opportunity to taste wines from regions all over Italy.

And discuss them with other wine experts via Zoom.

Structure of the Masterclass

In the Masterclass, we taste twelve wines in total. For convenience, let’s divide them into two parts.

The first part would be the first four white Italian grape varieties. Then we’ll discuss the second set of eight red Italian grape varieties.

The White Italian Grape Varieties

White Wine 1 – Giovanni PANIZZI Vernaccia di S. Gimignano 2019

This wine, produced from one of the classic Italian grape varieties called Vernaccia, grows in the Italian hill town of San Gimignano in Tuscany.  

Flavorful with fresh acidity and aromas of almond flowers and acacia. 

White Wine 2 – BOCCADIGABBIA Colli Maceratesi Ribona Le Grane 2018

Ribona is one of the “secret gems” of Italian grape varieties. It grows near the Adriatic Sea in Civitanova Marche.

This rich, savory wine can pair well with pasta in a white sauce with spring vegetables.

White Wine 3 – FCO Pinot Bianco Myò 2018

Pinot Bianco thrives as one of the most classic grapes of Italy. This 100% Pinot Bianco, very rich, offers an impressive deal of vibrant acidity. Fantastic.

White Wine 4 – Casalfarneto Castelli di Jesi Verdicchio Cl. Crisio Ris. 2016

This excellent example showcases the richness and complexity possible from one of the classic Italian grape varieties, Vernaccia,

It comes from the best vineyards and aged in small wood casks in the classic town of Castelli di Jesi Verdicchio.

Red Italian Grape Varieties

Red Wine 5 VELENOSI  –  Montepulciano d’Abruzzo Prope 2017

This delicious red wine from Abruzzo is  

100% Montepulciano, rich, fruity and vibrant. Pairs great with pasta and different meats

Red Wine 6 – Conte Leopardi Dittajuti Conero Pigmento Ris. 2016

From Marche, this structured full-bodied wine offers ripe fruit and firm tannins. Aged in small oak casks this is an elegant wine suitable for fine dining.     

Red Wine 7 – CONTE EMO CAPODILISTA LA MONTECCHIA Colli Euganei Cabernet Sauvignon Ireneo 2016

It surprises many people that Cabernet Sauvignon grows so well in Italy.

The Giordano Emo Capodilista’s estate sits on the slopes under the warm Mediterranean sun.

This wine ages 12 months in barrique barrels, then 6 months in a bottle. The resulting wine has firm, structured tannins and pairs well with steak.

Red Wine 8 –  Colli di Conegliano Rosso Stefen  2015   

The producer makes this toothsome wine from one of the more unusual Italian grape varieties,  Marzemino, close in flavor and texture to the Lagrein grape. The wine spends 36 months spent aging in barrique, then another 18 months in bottle before release.

Red Wine 9 -Tenuta Monteti Caburnio 2015 

This Bordeaux style wine from Maremma, is made from 50% Cabernet Sauvignon, 25% Merlot, and  25% Alicante Bouschet

The vineyards are in Capalbio, the southern part of Maremma. Aging of the wine takes place in small wood barrels resulting in a clean, rich, appealing wine.

Wine 10 – COPPI Gioia del Colle Primitivo Senatore 2015

This succulent dark wine offers firm tannins that can soften and improve with age. It’s made from 100% Primitivo grape in Puglia, then ages in Slavonian oak barrels for 12 months.

Wine 11 – CÒLPETRONE Montefalco Sagrantino 2012

The producers make this palatable wine from 100% Sagrantino. It ages in French oak barrels for a year, then rests in bottle for 6 months.

Wine 12 – TENUTA SANT’ANTONIO Amarone della Valpolicella Campo dei Gigli 2015

Italian grape varieties include Corvina and Corvinone 70%,  Rondinella 20%,  and Croatina 5%.

The Italian grape varieties, harvested by hand, undergo the appassimento method of partially drying out the grapes for about 100 days. Then the grapes experience slow pressing, fermentation, and aging in cask for 3 years.

The Gambero Rosso Masterclass of Italian Grape Varieties

This was an excellent event to try Italian grape varieties

The post 7 Sensational Secrets to Loving Italian Grape Varieties appeared first on AWINESTORY.COM.

Can Dry Tokaji Win as the “New Sauvignon Blanc?”

Dry Tokaji from the Furmint grape is a delicious white wine from the Tokaj region of Hungary with very crisp acidity. Historically, Furmint and Hárslevelű grapes enjoyed harvest late in the season

[socialpug_tweet tweet=”Historically, Furmint and Hárslevelű grapes enjoyed harvest late in the season. ” display_tweet=””]

This “noble rot” concentrated the sweetness of the grape, allowing for the production of the delicious sweet botrytized wine, sweet Tokaj.

Dry Tokaji and Sauvignon Blanc/Semillon : Shared Royal History

Like Sauvignon Blanc, Dry Tokaji  from the Furmint grape shares a similar royal history. Both grapes literally transformed into the “wine of kings.”

In the classic Bordeaux region of France, botrytized Sauvignon Blanc and Semillon grapes transform into the classic Sauternes, served at palace banquets.

Thousands of miles away in Tokaj, botrytized Furmint and Hárslevelű grapes were made into the classic sweet Tokaj dessert wine, also served at palace dinners.

Dry Tokaji AKA The New Furmint

In recent years, Furmint has uncoiled itself from its pedigreed history as the basis for the classic, expensive dessert wine Tokaj.

Dry and exuberant, Dry Tokaji (the Furmint grape) is characterized by lemon-lime flavors, spiked with a bit of ginger, green apple, and even mild peppercorn, give the impression of Sauvignon Blanc’s spicier cousin.

Dry Tokaji : A Taste of Terroir

Throughout history, [socialpug_tweet tweet=”Hungarians earned recognition for the contribution to and appreciation of the arts, music, literature, and science.” display_tweet=””] Hungarians earned recognition for the contribution to and appreciation of the arts, music, literature, and science. Hungarian personalities, described by historians, are complex.

So is the terroir of Tokaj.

The Tokaj terroir comprises clay / loess soil on volcanic subsoil. Sunny south-facing slopes ripen the grapes. For botrytized sweet styles, the Tisza and Bodrog rivers help the development of Botrytis (Noble Rot).

**Click Here For Wine Resources**

Dry Tokaji aka Furmint : Sauvignon Blanc Style Versatility

New Zealand was among the first country outside of France to take the Sauvignon Grape and give it a fresh, exuberant spin.

That said, you will not see New Zealand Sauvignon Blanc, resting on ice, at many of Paris’s famed bistros. In Paris, it is traditional for dry white wines with high acid, like Sauvignon Blanc, Muscadet, and a few others, to rest on ice and served by the glass with seafood.

[socialpug_tweet tweet=”In Paris, it is traditional for dry white wines with high acid, like Sauvignon Blanc, Muscadet, and a few others, to rest on ice and served by the glass with seafood.” display_tweet=””]

Increasingly, you will see dry Furmint from Hungary at these classic Paris bistros, eagerly consumed by an impressed Parisian crowd.

Why?

Unlike most New Zealand Sauvignon Blanc, Furmint is bone dry. It is also exotic, taking on very subtle notes of spice and flowers that contrast to its searing acidity.

Furmint’s Selling Points

• • Dry Furmint offers great value for the price. It is challenging to find a dry wine under $20 displaying the steely character of a fine unoaked white Burgundy grown on limestone soil.
  • Tokaj’s young winemakers are eager to experiment with furmint in exciting, innovative ways. Some of the best expressions of Furmint ferment in stainless steel, yet experimentation is rampant.
  • Furmint pairs with a wide variety of food. It is delicious as an apéritif. It matches very well with entrees like chicken or fish. Even vegetarian fare.
  • Despite its distinctiveness, Furmint’s versatility can satisfy the most particular of palates. Sommeliers often compare Furmint to Chablis because of its mouth-watering acidity and complexity of flavor.
  • Dry Furmint can express a lean or rich mouthfeel depending on many factors that include the time of picking (early or late), length of aging in a vessel, and malolactic fermentation.

Fun Ways to Discover Dry Tokaji (Furmint)

Begin your discovery process by searching for a dry Furmint in your local or online store. You can find one for less than $20.

Search and purchase a Chablis AOC wine (the basic level) and a Sauvignon Blanc from the Loire region.

Alone or In a Group : Try Dry Tokaji & Other Crisp Wine Styles

By yourself, or in a group with one or more people, try each wine. Note how they are different and how they are the same. You might find more intense lemon flavors in a dry Furmint than Chablis, and more subtle spice.

For example, you might find more intense lemon flavors in a dry Furmint than Chablis, and more subtle spice [socialpug_tweet tweet=”You might find more intense lemon flavors in a dry Furmint than Chablis, and more subtle spice.” display_tweet=””]

Do you feel that Furmint, over the other wines, would pair better with cuisine? If so, what type of cuisine.

Extra credit question:

Which of the three wines–Furmint, Sauvignon Blanc, or Chablis, would pair best with fresh seafood?

Final Thoughts on Furmint aka Dry Tokaji

Furmint is a crisp, dry, vibrant wine that is becoming more widely available in the US market.

Priced competitively with other wines of its style, it thrives as a refreshing change to our usual “dry white wine with fish/chicken” routine.

With its exotic ancestry, Furmint is a wine that belongs on our table tonight.

Like this article?  Discover excellent wine book reviews here.

Please SHARE this article visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

Want to Grab Quick Wine Resources? Click Here 

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

The post Can Dry Tokaji Win as the “New Sauvignon Blanc?” appeared first on AWINESTORY.COM.

Riesling vs Gerwurztraminer

Imagine you’re just learning about wine.

At this stage, you’re getting excited and energized about understanding what makes one grape variety different from another grape variety.

Because both Riesling and Gewurztraminer have a vaguely exotic aroma, they confuse many people.

[socialpug_tweet tweet=”Riesling and Gewurztraminer have a vaguely exotic aroma, they confuse many people.” display_tweet=””]. Others ask if Gewurztraminer is dry or sweet (it can be both, but most often “off-dry” with varying amounts of residual sugar.)

Often, people are curious how to pronounce Gewurztraminer.

Riesling Vs Gewurztraminer : White Aromatic Grape Varieties

One of the most important things you can do when beginning your wine journey is to classify white grapes into two categories.

In short, they are aromatic grape varieties, as compared to grape varieties that are not aromatic.

Chardonnay is an excellent example of a grape variety that is not aromatic.

Even though people often smell aromas like butter, popcorn, vanilla, and toast when smelling a Chardonnay wine. But it’s not the Chardonnay grape variety that is aromatic.

It is the way it is vinified in the winery.

**Click for Wine Resources Here**

With Chardonnay (and other grapes as well) this can mean malolactic fermentation (responsible for the buttery aromas) as well as toast and vanilla. These aromas are usually because of aging in French oak barrels, and fermentation in French oak.

**Best Wine Resources**

Riesling Vs Gewurztraminer

As you continue your wine study, you will find many aromatic grape varieties.

This article will focus on Riesling and Gewurztraminer, and how to tell them apart.

… A Story From 2005

Seasoned wine students may find this a curious lesson.

Yet in 2005, during my very first week in the Level 3 Advanced for the Wine and Spirits Educational Trust, I remember spending an afternoon trying to understand the differences.

Looking back now at that distant period, it’s hard for me to imagine why I needed to devote an entire afternoon to this Riesling vs. Gewurztraminer exercise.

This exercise took place over 15 years ago, before years and years of study in the various educational wine programs.

But I do remember that visit to the wine shop, way back – fifteen years ago – in 2005.

I pranced home with my bottle of Gewurztraminer and Riesling.

Both wines shared the same recent vintage, same producer, and same price tag to keep as many factors as possible the same.

For learning about wine, it’s useful to contrast two grape varieties that grow in the same region, and in the same country, together.

So for this exercise, both wines were from Alsace, France

Riesling Vs Gewurztraminer: Alsace, France

Alsace is a charming wine-growing region in France in the shadow of the Vosges Mountains.

The central village, even today, looks like an etching from a book of faerie tales from Hans Christian Anderson.

The people speak both German and French, since over the centuries Alsace had been
“won” in war at different times in history.

Alsace producers often grow both the Gewurztraminer and Riesling grape variety.

These two varieties, along with Pinot Gris and Muscat, make up the “noble grape varieties of Alsace.” An impressive deal of excellent Pinot Blanc grows in Alsace.

Riesling Vs Gewurztraminer : Comparison

In re-enacting the tasting, I choose again two wines from the same Alsace producer from recent vintages. (note: the Riesling is a year older)

The wines:

Pierre Sparr Gewürztraminer Grand Reserve 2017

Pierre Sparr Riesling Grand Reserve 2016

Gewurztraminer : The Color

The Gewurztraminer is more of a deep gold color when compared to the Riesling.

Swirl the glass and you will see evidence of the wine’s viscosity.

Gewurztraminer: Aroma

Gewurz means “spice” in German. [socialpug_tweet tweet=”You will sense a great deal of spice on the nose” display_tweet=””](ginger, cinnamon, allspice). You will also smell exotic, tropical fruit–especially lychee, ripe papaya, and mango. Rosewater is often present.

It’s all here in the Pierre Sparr Gewurztraminer Grand Reserve 2017. I also smell pink grapefruit and honey.

Gewurztraminer: The Palate

The most noticeable element of this wine is the texture or “mouthfeel.” It is very round in the mouth. The sensation is akin to drinking tea with many spoons of honey. Very luscious. All the ripe tropical fruit aromas of the nose are here in the palate.

Gewurztraminer: Sweetness and Mouthfeel

There is 14.4 grams of sugar per liter. Experts consider the wine “off-dry” and not sweet. That said, the ripe fruit is overt and seductive.  Alcohol is 13.5

Riesling: Color

The color is pale, with some gold highlights, and a slight green tinge.

Riesling : Aroma

Meyer lemon, lime, cherry blossom, honey, slightly unripe peach.

Riesling : Palate

More lime zest, unripe peach, and a sense of minerality. There is a great deal of bright, zesty acidity here as opposed to the more luscious mouthfeel of the Gewürztraminer.

Riesling: Sweetness and Mouthfeel

This is a dry wine (3.9 grams per liter of residual sugar). The wine has a more angular mouthfeel and the perceived length of finish is longer. Alcohol of a Riesling is typically less than a Gewurztraminer. This wine is 12% abv.

Gewurztraminer: Contrasting Other Aromatic Grape Varieties

As students learn more about the wines of the world, they might find more trouble identifying Gewürztraminer against other highly aromatic varieties like Muscat, Viognier, and Torrontes.

In the Court of Master Sommeliers, even students studying for the Advanced sommelier diploma must constantly test themselves on identifying the core differences between these aromatic varieties, especially if they contain residual sugar.

Riesling Vs. Gewürztraminer: Is there a Shortcut?

Organizers meant this sample tasting to compare a Riesling and Gewurztraminer from the same producer and vineyard in Alsace.

In this way they hoped it to limit the external effects of terroir, climate, and production methods.

Riesling Vs Gewürztraminer : General Differences 

1. Riesling virtually always have much more acidity than Gewurztraminer. (Zesty acidity vs. flabby acidity.)

Riesling has more structure and definition than Gewurztraminer. Even at a similar high price point, you will feel the “firm” structure of the Riesling grape, and a long finish as it goes down your mouth.

2. In contrast, Gewurztraminer may be luscious and enchanting, yet it does not assert itself in the same way.

3. Riesling often have very ripe floral aromas of jasmine, fresh cut peach, and ripe apples, but the fruit aromas of Gewurztraminer are almost always more luscious and tropical (papaya, mango).

4. As a variety. Riesling almost always has a lime or Meyer lemon character. It is a key identifying factor. Gewurztraminer may have a hint of lime, but lush tropical fruit is more of a marker.

5. When tasting a high-quality Riesling, almost always you will have the perception that it will improve with age.

Even when a Gewurztraminer is from a top vineyard, one has a sensation that its seductive, luscious flavors give immediate pleasure.

Though I’ve tasted long-aged Gewurztraminers and they “hold” the test of time, they are typically not as enjoyable as in their youth.

When to Enjoy Gewurztraminer

I absolutely am a flag-waiving lover of Gewurztraminer. I try to keep a few bottles in my cellar for those moments when I have a craving for a delicious wine with a hint of sweetness.

As much as I love Gewurztraminer, it’s hard for me to have a second glass.

The first glass is so opulent and rich with its luscious fresh fruit and honeyed textures, I crave a wine with more structure and acidity, like a dry Riesling to follow.

That said, here are the best pairing opportunities for Gewurztraminer

1. Pouring Riesling when you are outdoors in the sun and have many people to share that bottle is one of the best moments to drink it. You can enjoy Gewürztraminer as an apéritif, too.
2. The luscious fruit and sweet aromas are a great way to kick off a sumptuous meal.
3. To pair with Asian Food. Asian food—whether it’s takeout or a recipe you made yourself (see the recipe for Spicy Vegetable Tempura that follows) is a great way to enjoy the flavors of Gewurztraminer.
4. To Pair with Salads and other Foods of Summer

People all around the world are enjoying salads year round. A Gewürztraminer is best with a salad with some fruit element. This could be a composed salad, like the traditional “Waldorf” salad that comprises lettuce, along with apples and raisins, to give it a hint of sweetness.

You can also add chicken to make it more of a major meal.

When to Enjoy Riesling

Riesling runs the gamut of many styles, so every moment is the right time for Riesling.

1. As an apéritif. A recent vintage Riesling is a great apéritif wine. It cleans the palate and can pair well with starters.

2. To accompany fish and seafood.  [socialpug_tweet tweet=”Riesling is a superb wine to serve with fish and especially shellfish” display_tweet=””]. With shellfish such as oysters, choose a crisp, dry Riesling. To pair with a dish such as sautéed scallops, you might venture for a slightly sweeter Mosel style (Kabinett) or even an aged Riesling.

3. Dessert. An aged Riesling with 40-60 grams of residual sugar (Kabinett or Spatlese) can pair with a very simple dessert of fresh berries accompanied by cream or meringue.

Other Brands of Gewurztraminer

Though I kept this post limited to the Riesling and Gewurztraminer wines from Pierre Sparr of Alsace, I feel compelled to add a favorite wine to this mix.

It is Domaine Ehrhart Vn D’Alsace Gewürztraminer 2010.

I found the honey and spice flavors of this wine entrancing. Though it had 28 g/L of residual sugar, the wine was not at all sweet.

I was curious. How did it get that sweetness? Some botrytized grapes in the mix? Some late harvest grapes?  I wrote to the domaine to ask more details about it.

Corinne Ehrhart emailed me answers to my technical questions below:

Response from Domaine Ehrhart

Dear Marisa:

Our Gewürztraminer Herrenweg is our driest Gewürztraminer we has but also with a nice minerality

The most important in harvest time for us is the very good ripeness of the grapes and a good acidity – that is very important.

Every morning during the harvest Philippe’s father goes to the vineyard and takes different grapes from different plots and then we analyze which plot to will harvest.

For vinification we press slowly, and then we push down the temperature of the juice. Gewürztraminer goes fast in fermentation.

Our aim is to preserve the fruitiness.

We only use natural yeasts and stainless steel tanks without sulphites. We let the wine stay on their lees until in bottling (mostly July or August). We do lees stirring once or twice a month

The Pierre Sparr Recipe for Vegetable Tempura to Pair with Gewurztraminer

They designed this recipe to pair with the current vintage of Gewürztraminer wine.

Ingredients:

2 small eggs, beaten

1 cup water

¼ cup crushed ice

1 cup all-purpose flour, plus more for dredging

1/8 teaspoon cayenne pepper

½ teaspoon ground chipotle pepper

Sesame or grapeseed oil, for frying

Mixed vegetables: asparagus, sweet potato (sliced), bell pepper (sliced), green beans, etc.

**

Salt and black pepper, TT

Lemon wedges, optional

**

Directions:

Heat oil in a deep pan to between 325 to 350 degrees.

Gently combine the eggs, water, ice, cayenne, chipotle, pepper and flour.

Do not over mix; the batter will be lumpy.

Lightly dredge the vegetables in flour.

Working in batches, dip the vegetables in the batter to lightly coat and immediately put them in the oil. Fry until crispy or lightly golden brown, no more than 1 to 2 minutes.

Drain the tempura on paper towels.

Season to taste with salt and pepper and serve immediately with lemon wedges and your choice of dipping sauce.

**Recipe thanks to M. Sparr

Please SHARE this article visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

Want to Grab Quick Wine Resources? Click Here 

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

The post Riesling Vs Gewurztraminer – 3 Best Ways to Compare appeared first on AWINESTORY.COM.

Wine Certification Courses

Whether you’re a wine trade professional, a sommelier in a restaurant, or a wine lover eager to learn more, you are probably interested in wine certification courses.

Or maybe you’re just curious about the differences in the various wine education courses and classes in terms of what they teach.

Popularity of Wine Education Courses

In the last decade, wine education programs have become increasingly popular for wine professionals – people who make their living in the wine trade.

And it’s easy to understand why. [socialpug_tweet tweet=”The job of a sommelier or wine professional is respected, ” display_tweet=””]The job of a sommelier or wine professional is respected, has the possibility of career advancement, and nowadays has a certain cache.

Because the best positions are so highly coveted, there is increasing pressure for sommeliers to receive credentials from the Court of Master Sommeliers (CMS) as well as other wine certification courses, such as the UK based Wine & Spirits Educational Trust (WSET).

While it’s understandable that wine trade professionals will seek these titles for career advancement, a new trend is for wine lovers to seek these wine certification courses and credentials out as well for personal satisfaction.

This article will discuss the many programs available to both trade professionals and wine lovers.

Wine Certification Courses For the Trade and Wine Lovers

Today the subject of wine is a very popular one.

And for good reason.

It’s just fun to talk about wine with friends or family over dinner. And when you read an article about wine and taste that same wine from the producer or the region, you feel as if you are physically there.

The film Sideways brought that home to many of us.

Wine Certification Courses for “Regular” Wine Lovers

The Napa Valley is one of the premium wine tourism regions in the world.

And the subject of wine is so trendy that someone in your group of friends possibly thinks he or she is the absolute expert.[socialpug_tweet tweet=” Wine is so trendy that someone in your group of friends possibly thinks he or she is the absolute expert.” display_tweet=””]

Wine lovers have many wine certification courses available to them that are fun to take. They will engage you without bothering you with gritty details like fermentation issues.

Wine Certification Courses: The Society of Wine Educators

Highly engaged “regular” wine lovers will do well to take the courses from the Society of Wine Educators.

I have many of the diplomas from this wine certification course program (the Certified Specialist in Wine and the Certified Wine Educator) as well as the Certified Specialist in Spirits. Many of the top wine experts today have certifications from this wine certification course program [socialpug_tweet tweet=”Many of the top wine experts today have certifications from this wine certification course program” display_tweet=””].

The Society of Wine Educators program is intense, and students must be prepared to study very hard to pass its rigorous demands.

The Society of Wine Educator has a conference every summer – usually in August – filled with excellent seminars and tasting events. You can find out more here.

Wine Certification Courses: Wine Scholar Guild

The Wine Scholar Guild is aptly named.

Study, study, study is the name of the game, and the founders of this wine education program wanted it to be among the most challenging of the wine certification courses available.

Students delve deep into specific regions, such as Burgundy, Champagne, Bordeaux, and more.

The classes take place online in the form of webinars that can be accessed several times, as well as other educational materials such as interactive website programs and physical printed out books and other material.

The exams have a reputation for being very challenging[socialpug_tweet tweet=”The exams have a reputation for being very challenging” display_tweet=””], which underscores the high value on receiving one of the Wine Scholar Guild diplomas.

Many people in the wine trade the courses in addition to regular wine lovers. You can read an “insider’s view” of the Wine Scholar Guild program here.

Wine Certification Courses for Professionals Working in the Wine Trade

Court of Master Sommeliers

Chances are you’ve visited a fine restaurant for a special event and a sommelier came to your table to help you select the wine. This could have been a Master Sommelier, a Certified Sommelier, or maybe just a good waiter with a lot of wine knowledge.

Though the Court of Master Sommeliers is mostly geared to the trade, at the introductory level highly engaged wine lovers who are considering a career as a sommelier may be able to take part in the program. You can discover the details here.

**Curious About the Best Learning Resources?**

Institute of Masters of Wine

What is a “Master of Wine” you might wonder- and how is it different than a “Master Sommelier?”

You will find many distinct differences, but the key difference is that the Master Sommelier – or a person studying for one of the 4 certification levels with the Court of Master Sommeliers – is primarily interested in working for a restaurant or restaurant group as a sommelier or wine buyer. This includes a person who works in hospitality.

A Master of Wine can fit the above description, but more often this individual works in the wine trade as a buyer, a journalist, or has his or her own company involved in the wine trade. Find out more here. 

Wine and Spirits Educational Trust

The WSET is a very popular wine certification course today. Wine lovers and people in the trade are pursuing it all over the world. Today more than 10,000 have achieved the Diploma. You can read about the requirements and the prerequisites you need here on the WSET page. 

Please SHARE this article visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

Want to Grab Quick Wine Resources? Click Here 

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

Here’s a WSET Video Link to YouTube

The post Wine Certification Courses appeared first on AWINESTORY.COM.

Imagine yourself at a popular cocktail bar. The bartender smiles and asks you what you’d like to drink.“Dry rosé wine” you say. You want a good rose wine.

The bartender smiles. “Yes. But what kind of dry rosé wine?”

If you’re like most people, you probably didn’t think that dry rosé wine had a type, kind, or style. It is just pink wine, right?

[socialpug_tweet tweet=”And especially so delicious in spring and summer.” display_tweet=””]

And especially so delicious in spring and summer.

Yet according to Jennifer Simonetti-Bryan, Master of Wine there are four key styles under the generic Rosé Wine category.

**Discover Wine Resources Here**

Dry Rosé Wine: Your Taste Preferences

Simonetti-Bryan is so enamored with Rosé Wine that she wrote a book on the subject, called Rosé Wine: The Guide to Drinking Pink.

In this book, Jennifer Simonetti-Bryan explains the four styles of dry rosé wine.

(Well, one style is almost dry).

These wine styles include the blush style, the fruity style, the rich style, and the crisp style.

The Blush Style of Dry Rosé Wine

If you love rosé wine with a touch of sweetness, join the crowd.

This is a delicious wine style that sells millions of bottles a year. Though it is great to sip during meals, it works even better as an apéritif.

An accident invented the blush style–in California, at least. In the 1970s a winemaker left the winery and returned later to find what we call a “stuck fermentation.”

**Click Here to Read the Original Guide to Your Personality Style on Forbes.com Here**

Are You Blushing Yet?

This means that after being put into a tank of crushed grapes, the yeasts did not eat all the sugar in the fruit. If the yeast finished their job, the sugar would be metabolized and the wine would be dry.

Instead, the yeast quit their job early, leaving some residual sugar in the wine. This isn’t quite a dry rosé wine.

They bottled the wine.

[socialpug_tweet tweet=”The sweet blush style became a runaway success.” display_tweet=””]

The sweet blush style became a runaway success.

California’s Sutter Home White Zinfandel started the trend. This wine was made from the red Zinfandel grape, but vinified in a “white wine method” so that the grape skins do not color the resulting wine red.

You may have heard about Mateus. This wine was popular in the 1970s and remains so today. It’s orangish, and the brand is famous for its squat shaped bottle. The grapes are indigenous to Portugal and include a majority of the Baga grape.

**Have You Read Jennifer’s other book, The One Minute WIne Manager?**

The Fruity Style of Dry Rosé Wine

Next to the blush style, many consumers enjoy a fruity rosé wine. You will taste a lot  of ripe fruit in this wine–it’s like smelling a package of fresh picked strawberries or cherries.

You can find good examples of this style with El Coto Rioja rosé, a blend of Tempranillo and Grenache. Or if you prefer French wine, try the Chateau de Sours La Fleur d’Amelie from Bordeaux. Cabernet Franc, Cabernet Sauvignon, and Merlot are used to make this wine.

The Rich Style of Dry Rosé Wine

As you can imagine, a rich wine is usually one that needs to be presented with food – it’s a bit too substantial to be enjoyed on its own as an aperitif.

A rich style has more color, more alcohol, and more intense flavors than the other styles of wine.

In the famous French region of Tavel, in the Southern Rhone, Grenache is used to make rosé wine that can be as substantial, full bodied and as high in alcohol as a red wine.

An example of a good Tavel Rosé Wine  is Le Chant du Soleil.

If you prefer a more exotic example, you can try Crios Rosé, made from the Malbec grape from  Susana Balbo in Mendoza, Argentina.

The Crisp Style of Dry Rosé Wine

If you love to dream about life in the French Riviera, you will want to become familiar with the crisp style of rosé wine.

This style of rosé wine is made all over the world, but earned its fame in the region of Provence, France.

[socialpug_tweet tweet=”The descriptive word “crisp” shows a wine with fresh acidity. ” display_tweet=””]

The descriptive word “crisp” shows a wine with fresh acidity.

We can find a good example in AIX, from Provence. Like most Provence rosé wine ,they make it from a mix of red and even white grapes like Bourboulenc.

Can Dry Rosé Wine “Tell” Your Personality?

I would venture to say that the style of rosé wine one chooses is often not just a result of pairing it with the right food–it is a matter of personality as well.

For example, think of a good friend who has an assertive personality.

[socialpug_tweet tweet=”If you presented him (or her) with an assortment of rosé wines, which one to choose?” display_tweet=””]

If you presented him (or her) with an assortment of rosé wines, which one to choose?

I would speculate that based on the vibrant color alone, the friend with the assertive personality would choose the strongly colored and flavored rich wine.

Or maybe you have a sweet friend who also loves her (or his) tea with lots of sugar and even cream. This person loves sweet things! If you had your friend smell and taste each glass of the four styles, do you think this person would choose the blush or sweet style of rosé wine?

This is just a fun aspect of “wine and personality” pairing to consider.

The section below explains how to pair rosé wine  with food.

Dry Rosé Wine as an Apéritif

Before we venture off to wine and food pairing, let’s just say that certain styles of rosé wine do not need food at all.

This is a key reason they are so popular.

In fashionable resort areas like St. Tropez, people pop the cork on rosé wine  as early as 10am and keep the corks popping all day.

[socialpug_tweet tweet=”In the Hamptons, Rose Wine is called ‘summer water.'” display_tweet=””]

The crisp style of Rosé Wine is not low in alcohol and can range up to 13.0 % abv in alcohol. But during the carefree, warm weather of summer, people “want” to think of it as a H20 equivalent.

Food Pairing with Dry Rosé Wine

In spring and summer, the lighter bodied style of Rosé Wine  seems to go with everything served during daylight hours–late brunch items like omelets, eggs benedict,

And also popular lunch entrees like salads topped with salmon or grilled vegetables.

Dinner presents new challenges. The reason is that the dishes are usually more substantial, so the wine must be too.

For grilled chicken, swordfish, and even lamb you might look to the rich style of Rosé Wine .

Gossip About Dry Rose Wine

At a wine tasting in Manhattan, I heard the personal story of an English gentleman who was so attracted to the Provence lifestyle he gave up his exciting city life in London.

Yes, that’s right.

He and his wife sold everything and moved to Provence because of their love of dry rosé wine.

The first thing they did was buy a house.

Then … they set about meeting their neighbors …

… to buy their “juice.”

They packaged it with an attractive label, launched a social media campaign, and today their wine sells in the top restaurants in NYC.

Read it here via Forbes

Final Thoughts on Dry Rosé Wine

The best way to learn more about rosé wine is to visit your wine store and ask the clerk to give you examples of these four styles.

If possible, buy all four and at your next gathering of friends or family, pop open all four bottles and serve with different food served in a buffet fashion.

This way you can be the judge of what rosé wine and rosé wine brands pairs best with what food.

A lot of people ask about what you should do if you want to preserve wine. There are two things.

1. You can begin right now to save smaller old glass jars, wash them well, and pour the unused wine into this smaller container. This will prevent as much oxygen as possible from getting into your wine.

2. You can spend ten dollars and buy a device to seal your bottle and prevent oxygen from entering as shown here. 

**Note: An earlier version of this article appeared on Forbes.com**

Like this article? Check out these excellent wine book reviews here.

Please SHARE this article, visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

Resources? Click Here 

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

Video on Rose Wine Via Wine Folly

The post Dry Rosé Wine appeared first on AWINESTORY.COM.

Master of Wine – 3 Secrets

As an American wine lover, chances are you may be familiar with sommeliers at your favorite restaurant who are studying for their exams with the Court of Master Sommeliers (MS).

[socialpug_tweet tweet=”But what is a “Master of Wine” (MW) and how is this different from a Master Sommelier? ” display_tweet=””]

But what is a “Master of Wine” (MW) and how is this different from a Master Sommelier?

Though the two distinct educational programs have the word “Master” in their names, they are completely different educational programs. Adding to any confusion is that both had their origins in the UK.

1953 marks the day of the first MW examination in London . Of the 21 men (only men at that time) who took the exam, 6 gentlemen passed. These 6 men founded the Institute of Masters of Wine in 1955.

Differences Between the Master of Wine Program and Court of Master Sommeliers

Perhaps the best way to summarize the difference is that a person who seeks the title “Master Sommelier” is 100% involved in the restaurant and hospitality industry.

These are the ladies and gentlemen who may divide their time between “working the floor” and helping guests, or may have an office job where their job is to purchase wine for their restaurant, hotel, or restaurant/hotel group.

Though it’s possible for a MW to work in the restaurant and hospitality arena–and many do–this is not a requirement.

They gear the Masters of Wine program toward professionals working in the wine trade.

**Want to Learn to Taste Wine like a Master of Wine? Click Here for the Forbes.com Article and Advice**

This includes people such as winemakers, wine journalists, wine salespeople, and occasionally a sommelier.

At this moment prospective students are required to have at least 3 years of experience in the wine trade. The Wine and Spirits Educational Trust (WSET)  is required.

Master of Wine: A Structured Program

Both the Court of Master Sommeliers and the Master of Wine programs are highly structured.

[socialpug_tweet tweet=”Students in the Masters of Wine program are advised to complete the program in 3 years.” display_tweet=””]

Students in the Masters of Wine program are advised to complete the program in 3 years.

After a successful application, MW students spend a first year studying in what is called “Stage One.”

After taking and successfully passing the First Year exam, they are officially in the “State Two” part of the program.

The State Two level of the program is intense. At the end of that year, students will take the first part of the MW exam.

[socialpug_tweet tweet=”These include a set of blind tasting exams, called “practical exams” and also a set of theory-oriented exams.” display_tweet=””]

These include a set of blind tasting exams, called “practical exams” and also a set of theory-oriented exams.

**Click Here for Wine Resources**

Master of Wine: The Research Paper Component

Then after the successful passing of all exams, students in the MW program will begin writing their research paper (RP)

Only upon the successful passing of the research paper, can a student graduate the program and call themselves a Master of Wine.

Master of Wine : What are the Exams Like?

Exams last nearly five full days.

Every day of the examination week, MW candidates take on several essay questions. The examinations are taken in a closed-book fashion and must be completed within a bracket of time.

Master of Wine : Instructor Taught or Self Study?

Though the Institute of Masters of Wine provides many resources in the form of a study guide, a mentor, and a residential seminar week where students can hone their tasting skills and sharpen their essay writing, it is a self-study program.

**Click Here to See Details of the Program in the Original Forbes Story**

Master of Wine : Is the Program Expensive?

The annual tuition fee is under $5000, which covers the various application fee, course fee, and cost of the residential seminars Then there is the additional fee when it comes time to sit the exams. For USA students and all students traveling to the various residential seminars, travel costs must be added.

Yet in addition to the above basic costs are the substantial costs of buying wine, traveling to wine regions, and related activities

Master of Wine Program: Can It Advance My Career

The Master of Wine program has many advantages. In the UK, for example, the MW title  is necessary if one wishes to become the buyer of wines in a supermarket. Though the MW title may not be “required” at Berry Bros., a fine wine institution in London, a significant majority of its staff have obtained the title.

Elsewhere in the world the Master of Wine post nominal can open doors, as virtually all trade professionals realize the value of employees who have undertaken and passed this diploma.

Not only will they have studied everything from vineyard management to scientific wine analyses, but they will have traveled to key wine regions of the world.

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Update Febrary 26, 2021

The Institute of Masters of Wine has announced 10 new MWs.

Based in five countries, the new IMW members – including the first MW based in Italy – are James Doidge MW (UK), Gabriele Gorelli MW (Italy), Susan Lin MW (US), Moritz Nikolaus Lueke MW (Germany), Sophie Parker-Thomson MW (New Zealand), Álvaro Ribalta Millán MW (UK), Melissa Saunders MW (US), Kryss Speegle MW (US), Tze Sam MW (UK) and Clare Tooley MW (US).

There are now 418 MWs globally – 149 women and 269 men living or working in 32 countries. Since the first exam in 1953, 493 people have become an MW.

The MWs have proved their understanding of all aspects of wine by passing the Master of Wine exam, recognised worldwide for its rigour and high standards.
The MW exam consists of three distinct parts: the theory and practical exams taken at the end of stage two and the research paper submitted at the end of stage three. The RP is an in-depth study on a wine-related topic from any area of the sciences, arts, humanities, or social sciences.

In addition to passing the exam, and before new members have the right to use the title Master of Wine or initials MW, they must sign the IMW’s code of conduct. By signing the code of conduct, MWs agree to act with honesty, integrity and use every opportunity to share their understanding of wine with others.

The top countries where MWs are based around the world are Australia (28), Canada (10), France (18), New Zealand (15), the UK (210) and the US (56).

Meet the new Masters of Wine

James Doidge MW (UK)
James is the buyer and managing director at specialist importer, the Wine Treasury in London, where over the last 20 years, he has developed a particular speciality in the wines of North America. He graduated in French and German at Durham University but believes his childhood holidays spent in the Beaujolais and the south of France did more for his wine career than the study of 17th-century French tragedy or German Expressionist theatre. In contrast, his introduction to the Napa Valley in his early days as a West-End casino wine buyer was career-changing. He lives in Hampshire, where he is often to be found somewhere on a road bike.

Research paper: The evolution of Grenache Noir in California: trends in production and opportunities for the future.

Gabriele Gorelli MW (Italy)
Gabriele is a wine expert, designer and brand builder born and raised in Montalcino, Tuscany. Gabriele can trace his wine roots back to his grandfather, the smallest renowned producer of Brunello di Montalcino. With a degree in foreign languages and a strong passion for marketing, in 2004, he founded Brookshaw&Gorelli, a design agency specialising in fine wine visual communication. In 2015, he founded a separate wine sales and marketing consultancy company, KH Wines, with clients ranging from wineries to importers and fine dining restaurants. He regularly attends national and international wine competitions as a presenter and judge. Gabriele speaks Italian, English and French with basic proficiency in German. Gabriele is an avid traveller and likes to disconnect and recharge his batteries with trail running and practising Ashtanga yoga.

Research paper: Quercetin precipitation in Brunello di Montalcino. What are the organic fining options to prevent this phenomenon occurring in bottle?

Susan Lin MW (US)
Susan is the head of wine expertise for online fine wine retailer Belmont Wine Exchange in the San Francisco Bay Area, serving customers worldwide. As a consultant, she curates wine collections, designs wine programmes, and specialises in wine and spirits music pairings and events. Susan completed the WSET Diploma while working as a programme manager in the high-tech industry, during which she lived and travelled extensively in East Asia. A lifelong devotee of music, Susan is a classical pianist and holds a Master of Fine Arts in classical piano performance and musicology. She has performed internationally as a Chinese classical and folk dancer. Susan also works with performing arts organisations to grow their audiences through innovative programming and events, integrating wine whenever possible. Her joy is to create memorable experiences through wine and the performing arts.

Research paper: Influences of classical music on the perception of a Brut non-vintage Champagne.

Moritz Nikolaus Lueke MW (Germany)
Moritz grew up in Berlin and left the city for his first wine experience and harvest at Georg Breuer winery in 2001. During his oenology studies at Geisenheim University, where he graduated in 2006, he gained experience working for wineries in the Yarra Valley, the Nahe, Rheingau, in Pouilly Fume and on Crete. In the early stages of web 2.0, he worked as an account manager and editor at Wein-Plus, followed by six years as category manager for wines and spirits with the international franchise chain VOM FASS. This was followed by five years with Schlumberger and Segnitz, where he worked as a buyer and brand manager specialising in fine wine from Italy, France, Germany, and the new world. In April 2021, he will join the Wein-Wolf group as managing director for German wines. Outside of work, he enjoys a wide array of music, food and socialising with friends.

Research paper: Arrived with COVID-19, here to stay? Experiences of German wineries with online wine tastings.

Sophie Parker-Thomson MW (New Zealand)
Sophie is a wine producer and wine industry consultant based in Marlborough. Raised in the New Zealand wine regions of Gisborne and Central Otago, winemaking and hospitality were endemic to Sophie’s upbringing. While gaining a law degree and admission to the bar, she felt the inevitable pull back to the wine industry, moving to Marlborough for the 2011 harvest where she met her now-husband, Matt. Together they founded their premium wine venture, Blank Canvas, in 2013, crafting small-batch wines from exceptional single vineyard sites in Marlborough, Central Otago and the Gimblett Gravels®, Hawkes Bay. Their recently launched consultancy business, Lock, Stock & Barrel, provides comprehensive wine industry consulting services spanning vine to bottle. Sophie ordinarily travels multiple times a year to Europe for work, including for vintage. A zealous advocate of the quality and sub-regional diversity of New Zealand and particularly Marlborough wines, Sophie has also been a New Zealand consultant to the World Atlas of Wine (8th ed.). She also enjoys writing, wine educating and judging.

Research paper: What is the relationship between the use of sulphur dioxide and biogenic amine levels in wine?

Álvaro Ribalta Millán MW (UK)
Originally from Barcelona, Álvaro moved to London in 2006 after completing his undergraduate degree in mechanical engineering. His wine passion developed over several years, working in restaurants and wine bars in the UK capital. Over the years that followed, Álvaro studied all WSET qualifications, finishing his Diploma in 2014, for which he won the Lustau and Derouet Jameson Scholarships. In 2011, Álvaro completed a master’s degree in engineering management and carried out the final thesis in a wine bottling plant in Veneto, Italy. He has been working for Indigo Wine since 2014, currently as business development director, and has done harvest work in Bierzo, Douro, Jerez, and Uco Valley. Álvaro speaks four languages, and outside of wine, he enjoys running, playing football, cooking, travelling, and spending time with his young family.

Research paper: An analysis of the different labelling options for traditional method sparkling wines in the region of Penedès.

Tze Sam MW (UK)
Born and raised in Singapore, Tze completed her undergraduate degree in English literature at Oxford, followed by a master’s in management at the London Business School. Since then, Tze has been carving her path in advertising, advising leading global brands on their digital marketing strategies. This has included several businesses in the wine, beer, and spirits sectors. After stints at Fetch Media and within the Dentsu Aegis Network, Tze is currently client services director at Jellyfish, where she heads up the mobile and app marketing team. Her interest in wine started early in Singapore, where she was a frequent interloper at tastings and dinners at various wine societies. This fascination with wine continued to develop at university and beyond. She weaves alongside work her role as president of the Oxford and Cambridge Alumni Wine Society, running a calendar of producer-led tastings in London while also consulting on wine buying and food pairing for select restaurants.

Research paper: ‘A bottle of good solid edifying Port… (and) this plaguy French Claret’: investigating the political, economic, and social significance of wine drinking and intoxication in eighteenth-century English literature.

Melissa Saunders MW (US)
A native New Yorker, Melissa obtained a degree in English literature from the University of Colorado at Boulder. Post-grad, she moved to Italy, where she caught the food and wine bug. Law school landed Melissa back in New York, where she enrolled in WSET Diploma classes, ate, and drank well whenever possible. Melissa’s first introduction to the wine business was practising law with a firm specialised in alcohol beverage regulation. In 2009, she started Communal Brands, a wine import and distribution company. The portfolio consists of small growers committed to environmentally responsible practices in the vineyard and winery. Expanding on a commitment to sustainability, she recently started up Wine Queen, a consulting business that focuses on environmentally responsible wine packaging. When she is not being a mum of two or working, you will find her running long distances. Despite a demanding schedule, she always finds time for good Champagne.

Research paper: Could the environmental impact of wine packaging affect purchasing decisions of retail wine buyers in New York City?

Kryss Speegle MW (US)
Kryss is a US-based winemaker, educator, and sales professional. She has an MS in food science/oenology from U.C. Davis and a WSET Diploma. Her winemaking experience includes harvests in Napa Valley, Germany and New Zealand and extensive work in California’s coastal and interior regions. Since 2011 Kryss has worked with O’Neill Vintners and Distillers, one of California’s leading and fastest-growing wine and spirits producers. She has held leadership roles in winemaking, sales, and business development. She also teaches at the Napa Valley Wine Academy, where her classes include the WSET curriculum and custom-designed programmes for private clients. Kryss lives in the San Francisco Bay Area with her husband and daughter.

Research paper: What factors impacted the presence of American wines on US wine lists during the period 1900-1950?

Clare Tooley MW (US)
Clare lives in California with her husband and two sons. She is the director of wine development for Lionstone International sourcing for national wine clubs, including the Wall Street Journal, Laithwaites, Virgin, TCM, NPR and National Geographic. She began her wine life in London with John Armit Wines after completing a French and Spanish degree and choral scholarship at Clare College, Cambridge University. Joining Direct Wines Ltd as a buyer in 2000, she moved to France in 2006. She lived near Bordeaux for eight years, managing the group’s winery and travelling extensively in North America, Europe, and Asia. Clare is a Champagne Academician (class of 2004) and has been inducted as a Chevalier of Burgundy, Bordeaux, and Champagne.

Research paper: An investigation into the impact of cannabis production on viticulture in Sonoma County.

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here.

Want to Grab Quick Wine Resources Click Here

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

Here’s a video that helps explain the difference between the Master of Wine and Master Sommelier programs

The post Master of Wine – 3 Secrets appeared first on AWINESTORY.COM.

Learn Wine with Guild of Sommeliers

More than ever before, wine lovers have dozens of options when it comes to learning more about wine. Magazine racks burst with titles like Wine Spectator, while books like Wine Folly  and Cork Dork abound.

Then of course there are the podcasts.

Yet few have thought about seeking out a website totally geared toward sommeliers.

Fewer still would even realize that a sommelier website exists.

GuildSomm.com

2009 marks the date when the GuildSomm.com website was created. The idea was to make it an educational resource for people studying for programs offered by the Court of Master Sommeliers (CMS). Geoff Kruth, president of Guildsomm, was one of the founders.

The Guild of Sommeliers website  has lots of exciting wine-focused information for sommeliers and regular wine lovers. One of the most popular features are the Guildsomm podcasts. You can find them with Google or another search engine.

The Guild of Sommeliers podcasts are notable for quality of the guest speakers as well as excellent production quality of the podcasts themselves. The shows revolve around conversations with winemakers, interviews with the representatives of wine regions, and an in-depth focus on grapes.

Imagine that Riesling is your favorite grape (it’s one of mine!) Would it be great to hear key winemakers from three regions in the world talk about how the Riesling grape grows in that region, and the way they vinify it?

Joh. Jos Prüm’s Katharina Prüm is one of the guests on this Guild of Sommeliers show. She is joined by Jean-Frederic Hugel of Family Hugal in Alsace and Oregon’s Chateau Ste Michelle winemaker David Rosenthal in this podcast.

Or maybe you’re looking out the window of your office, wondering what it would be like to be outdoors, living the life of Brenae Royal of Monte Rosso?

If you’re the type of wine lover who prefers videos to podcasts, Guild of Sommeliers has you covered. Click your mouse on the video section and you can discover the secrets of blind tasting wine. You can even take a vicarious visit to Jerez, where Sherry is made.

One key advantage to the Guild of Sommeliers website is that you can watch webinars that were once live. For example, the webinar on how Chardonnay and Pinot Noir are made in Australia is very engaging.

And if you are interested in becoming a sommelier, Guild of Sommeliers has you covered. Deductive tasting is one of the most important skills of a sommelier – and a passionate wine lover as well. Though I paid over $300 to take a class from the CMS at an event called TexSomm, the class is offered free on the web site with a simple click of your mouse.

As time goes on, you will find many prerecorded webinars on the site.

In addition to the podcasts, and webinars, you will find many articles on subjects such as prohibition and indigenous grapes.

Advantages of GuildSomm Subscription

As a Certified Sommelier, I like being a member of Glasses at Guild of Sommeliers as it serves as a sort of virtual meeting point for our community.  We check in regularly to learn about new tasting groups in our area or exchange thoughts about different winemaking procedures.

Then of course there are the discussions!

Lots of talk about vintages, cork taint, front page wine news,
In large cities like Dallas, Chicago, SF or NYC, or even smaller cities, we exchange information about local wine events.

I personally visit the site several times a week for lots of reasons. In the last few years they’ve been focusing more heavily on other wine education certification programs outside the Court of Master Sommeliers, such as the Wine and Spirits Educational Trust and the Masters of Wine (MW).

The Masters of Wine (link) is a very challenging program, and it is so wonderful to have MW student-focused discussions on the Guildsomm site. Some of these discussions are too technical for most casual wine lovers (conversations about fermentation temperature, anyone?)

Yet passionate wine lovers who really want to learn the difference in both taste, and method of production, of a rich, buttery, oak-rich Chardonnay from the Napa Valley and a lean unoaked Chardonnay from the Cote de Beaune would feel on the Guildsomm website.

Students in the Wine and Spirits Educational Trust program (WSET), particularly Level 3, will find the description of grape varieties on the website most beneficial. Students who are also members of Guildsomm would have the opportunity to ask questions about the exam from members who have passed Level 3 and even achieved the WSET Diploma.

Live Structured Tasting Events

Members of the GuildSomm community will also receive invitations to attend paid events held in major cities around the USA.

The tasting events are a great way to explore a wine region through a seminar about its history, followed by a tastings of its wines. Many times the Napa Vintners host these events, so we have treasured wines from the Napa Valley.

Champagne, Cava, and wines of Australia and the Rhone Valley have been recent events.

Then, in a few key cities of the USA, are the holiday parties. These are fabulous events with the opportunity to taste some world class wines.

Guildsomm – Final Thoughts

You might ask that with all the videos and podcasts and webinars, is there any reason to be a Glasses at Guild of Sommeliers member?

This is your choice. The subscription (annual) is over $100. Why not check out the resources and see for yourself on the Guildsomm website

Watch Wines of Alsace Video with the Court of Sommeliers

3 Best Podcasts for Wine Lovers

Like this article? Check out these excellent wine book reviews here.

Please SHARE this article visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

Want to Grab Quick Wine Resources

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

The post Learn Wine with Guild of Sommeliers appeared first on AWINESTORY.COM.

3 Dynamic Podcasts for Wine Lovers

If you love wine, you will want to learn about these three podcasts for wine lovers.

[socialpug_tweet tweet=”Podcasts are a great way to learn about wine without the expense of enrolling in a formal class.” display_tweet=””]

Podcasts are a great way to learn about wine without the expense of enrolling in a formal class.

These 3 podcasts for wine lovers are excellent training for students And for in wine certification programs. The reason is that listening to wine focused podcasts are a great way to color in the gaps of your wine knowledge.

While some more mainstream wine podcasts for wine lovers feature hosts who banter together about wine are entertaining, the best wine podcasts take an in-depth look at a producer, a grape, or method of wine production.

[socialpug_tweet tweet=”That said, wine-oriented podcasts focus too narrowly on the technical process of wine for a typical wine lover.” display_tweet=””]

That said, wine-oriented podcasts focus too narrowly on the technical process of wine for a typical wine lover.

**Click Here For the Best Wine Resources**

I listen to many wine podcasts for wine lovers when I’m walking in Central Park, walking to work or between appointments, or performing mindless activities (organizing, filing) at home or in my office.

In this article I will be highlighting three of the podcasts for wine lovers I listen to on a more or less regular fashion.

Inside Winemaking 

Jim Duane, a winemaker based in Northern California, hosts this podcast. This is a great example of a podcast that explains some of the more technical elements of winemaking in an easy-to-understand fashion. Much of this is due to the laid-back, friendly voice of host Jim Duane himself.

The majority of guests on this show are winemakers, many based in neighboring California regions. In addition to winemakers, Jim Duane interviews vineyard managers as well.

[socialpug_tweet tweet=”In tuning into these podcasts, listeners can get access to information that would be very difficult to read in most mainstream wine magazines or books.” display_tweet=””]

In tuning into these podcasts, listeners can get access to information that would be very difficult to read in most mainstream wine magazines or books.

Inside Winemaking episodes vary widely in format and focus. In the episode featuring German winemaking legend Ernst Loosen, for example, the two men discuss the Riesling grape variety in a jocular fashion. Yet underpinning the casual banter are important winemaking techniques every wine student must know – techniques that are of benefit for regular wine lovers to comprehend as well.

While it may be true that most casual wine lovers do not want to hear too much about the subject of filtration, guest  Maria Peterson from Scott Labs makes it interesting with her lively personality.

Then a key advantage of the Inside Winemaking podcasts for wine lovers series is that every episode has a web page, which listeners can read for more details. Videos are also often available on these companion pages so listeners can get more detail about these complex winemaking techniques.

As a student in the various wine certification programs I often listen to Jim Duane’s podcasts more than once, and took detailed notes.

[socialpug_tweet tweet=”Then again, the techniques described in the episodes are of extreme importance for wine certification students.” display_tweet=””]

Then again, the techniques described in the episodes are of extreme importance for wine certification students.

Wine for Normal People  

As the name implies, this is an appropriate podcast for “normal people” who love wine. Yet this does not mean that Elizabeth Schneider, the host and producer, shortchanges listeners in terms of substance about the winemaking process.

As a Certified Sommelier from the Court of Master Sommeliers, she knows more than most people about wine.

If you’ve read the book Cork Dork by Bianca Bosker you can visualize the intensity of this exam. In addition to the podcast, Elizabeth Schneider  has also written a book called Wine for Normal People.

[socialpug_tweet tweet=”Most often, I listen to some podcasts from this series when I am walking to various appointments on the streets of Manhattan.” display_tweet=””]

Most often, I listen to some podcasts from this series when I am walking to various appointments on the streets of Manhattan.

It’s always interesting to reinforce knowledge about regions (the Sherry producing region of Jerez, Spain is an excellent episode) or grapes (i.e. the Carignan, which is also called Mazuelo). The podcasts also cover topical subjects such as climate change.

I’ll Drink to That with Levi Dalton 

In 2012, Levi Dalton, who worked as a sommelier for many top restaurants, created this excellent podcast for wine lovers. Because he was employed in so many high-end restaurants he became familiar with the top wine producers of Bordeaux, Burgundy, and Piedmont – home of the rare, and very expensive Barolo wine.

So for this reason the guests are winemakers such Aubert de Villaine, a highly respected owner of Romanee-Conti (Burgundy, France).  Dynamic Christian Moueix, who attended UC Davis yet is originally from Bordeaux, was also a guest on the show. He owns Château Trotanoy in Pomerol (Bordeaux, France).  Dominus Estate is also one of his properties in the Napa Valley region of California.

[socialpug_tweet tweet=”A hallmark of this series is the way Levi Dalton is the asks intimate questions of the winemakers” display_tweet=””]

A hallmark of this series is the way Levi Dalton is the asks intimate questions of the winemakers.

The winemakers reveal their personalities in their answers.

In more than a few episodes, winemakers with famous names share their memories of the first day their fathers literally “gave them the key” to the family winery. We learn about how some wives of these “famous names” helped them build their business, as well as the winemakers’ hopes of having their children carry on management of their estates.

Perhaps more than other podcasts for wine lovers, [socialpug_tweet tweet=”Levi Dalton shares stories of the winemakers, not just stories about the wine.” display_tweet=””]

Levi Dalton shares stories of the winemakers, not just stories about the wine.

Of course, hundreds of wine themed podcasts exist on the Internet. The above three are just some of my favorites.

Like this article? Chcck out these excellent wine book reviews here.

Please SHARE this article visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

Want to Grab Quick Wine Res

Resources? Click Here 

About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

Here’s a video of “Bud Suckering’ from Jim Duane of Inside Winemaking

The post 3 Dynamic Podcasts for Wine Lovers appeared first on AWINESTORY.COM.

Learn Italian Wine

When it comes to buying wine for tonight’s dinner, what country comes to mind?

If it’s Italy, you are keeping in step with most wine consumers in the USA.  Most Americans look to Italy for wine, and the country is one of the most popular of all the European countries for wine imports.

For this reason alone, it’s important to learn Italian wine so you know what to order in restaurants when you are out with friends, clients, or family.

Or maybe you just want to know the key styles of wine around Italy, and this is your reason to learn Italian wine.

Why? Think about the refreshing, bright flavors of Pinot Grigio for white wine lovers and the delicious berry flavors of the red Chianti Classico wine from the Sangiovese grape variety.

Here is the thing – you will find hundreds of grape varieties in Italy, most of them unknown to Americans.

You can learn Italian wine from just searching in wine shops and talking to clerks.

**Discover Key Wine Resources**

Learn Italian Wine: Discovering Italian Wine Regions and Wine: Podcasts

Today podcasts are the exciting new method of discovering wine. You can begin your journey by focusing on an individual grape or region, and work your way up from there.

Virtually all English-language, wine-oriented podcasts have an episode focused on Italian wine. Yet the Italian Wine Podcast makes Italian wine its focus.

Monty Waldin produces and hosts these episodes that help you learn Italian wine by focusing on Italian regions, Italian wines, and Italian winemakers.

One of my favorite podcasts is told from the point of view of Karoline Walch. The last name might be familiar to you. Her mother, Elena Walch,  founded the iconic Elena Walch wine estate in Alto Adige.

**See the Original Forbes.com Article Here**

This is one of many podcasts that helped me learn Italian wine via the story of how strong-willed Elena Walch. She was raised in fashionable Milan, Italy, and then studied architecture Venice. Eventually she launched a successful architectural practice in Bolzano, the capital of Northern Italy’s Alto Adige.

Then she married a gentleman whose family owned one of the most classic wineries in Alto Adige. Enchanted by the world of wine and the possibilities for the estate, she modernized the family winery and became its winemaker.

Now the keys to the winery have passed to Karoline Walch – as well as her sister Julia.

In the episode, Karoline Walch tells us the dramatic story of this family estate – through it we vicariously experience it.

Another excellent podcast features  Marilisa Allegrini of Allegrini Estates in Valpolicella.

Have you ever had a delicious Amarone wine? Chances are that it was made by the Allegrini family. The wine is exported heavily to the USA.

In this fun podcast, Marilisa helps you learn Italian wine via pasta — yes, Marilisa helps wine expert Stevie Kim all about pasta.

**Discover Key Wine Resources**

Take an Italian Wine Online Class 

When most Americans think about Italy, they imagine its shape (yes, including the “boot” we learned about in 4^th grade). They might also think about “pasta” and “gelato” besides “wine.”

For Geralyn Brostrom, Italy is all about wine. A highly credentialed Italian wine specialist, Geralyn organized voyages to Italy with the Society of Wine Educators, then became the Italian wine buyer for a wine shop.

Winebow recognized her skills and hired her as the VP of Education. Her daily life revolved around training staff and distributors about Italian wine.

Then in 2013 Geralyn and her husband launched Italian Wine Central in 2013.

This is an excellent resource for wine education. You can choose between two online programs. One is an introductory course called Discovering Italian Wine. The other is a certification course called the Italian Wine Professional.

Discovering Italian Wine is the best choice for a consumer starting to learn Italian wine.

One can take the course at their own pace. Students can taste the recommended wines from the suggestions of the Italian Wine Central.

Learn Italian Wine: Italian Wine Professional

This online class is very intense, and focuses on every exporting company in Italy.

The majority of the students are from the wine trade, from shops and companies focused on Italian wines.

Yet the class also attracts highly engaged wine consumers.

Though it was not absolutely necessary for me to take the class, given my profession as a fine wine writer, I wanted to learn more about high-end Italian wines.

And since a 3-day “live” class was being offered a day before I read about it, I took the plunge.

This was a rather unique class, in that these 3 days were centered on tasting the wines of all the Italian regions. The “book learning” would happen over the next few months online.

In my group of about 12 participants most were in the wine trade, but a few were passionate collectors of Italian wine who wanted formal training in the wines of Italy.

The book learning that came later was very rigorous. The exam was quite challenging. Yet I passed – and so did 400 others.

If you love Italian wine, and really want to learn about all the different regions, this is a great course.  You can also check out the comprehensive book accompanying the Italian Wine Professional course, Into Italian Wine, on Amazon.

Learn Italian Wine: Michele Shah The Travel Expert

For helping journalists and others learn Italian wine, many Italian wine regions consider Michele Shah as their “go to” expert.

Michele Shah has some advise helping just regular wine lovers learn Italian wine.

“Start with a region, and go from there,” says Michele, a big fan of Piedmont and Barolo. She loves the Barbera grape from that region for being fresh and fruity, along with being affordably priced. Michele is also a fan of Nerello Mascalese used to produce Etna Rosso, the volcanic red wine from Sicily.
translucent color and bright, refreshing acidity.

With online classes and free podcasts, what a great time to study Italian wine.

**Start Here to Learn About Wine**

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If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

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About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

Here’s a video showing some classic Italian regions to learn Italian wine

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