Vintage Eve Circa 4/2017: The ‘Cru Bourgeois’ Distinction

March 10, 2020 by evebushman

I attended a wine class organized by the North American Sommelier Association (NASA), of which I am a member, to learn more about ‘Cru Bourgeois’ wines mostly from the Medoc and Haut Medoc region of Bordeaux, France.

Chateau Lestiac, from the Cru Bourgeois official website

Wine appellations in Europe have lots of rules and distinctions. The Cru Bourgeois was different from any other I had learned about before, and the prices – $20 to $50 average – made them accessible to anyone with wine interests.

There were just maybe two dozen of us in the class: sommeliers, wine store owners and wine students. I was surprised to learn that I was one of two people that had been to Bordeaux, but not to the Medoc region.

Some of the reasons why the Bordeaux region is important

All of our winemaking techniques blending, fining, etc. – come from Bordeaux.

One of the longest aging wines in the world, it’s a fact with a proven track record.

Lower alcohol levels than other age-worthy wines.

Bordeaux is divided between the left and right bank of the Gironde river. Left was originally under water before the Dutch drained it, leaving great white gravel pebbles, the “secret to Bordeaux.”

Due to the weather blending became a necessity.

Vintage years are important, and pushed by producers, due to unpredictable weather.

The wines made on the right side of the Gironde river aew Merlot-based. Grows best in colder gravel/soil. Hills and limestone, limestone stays cooler.

Left of the Gironde is Cabernet Sauvignon-based. White pebbles in vineyard increase ripeness.

Haut Medoc and Medoc

Haut Medoc is where the classic Cabernets come from. If you travel the road between Medoc and Haut Medoc, running south to north, the gravel changes from smaller and fine to bigger gravel and more clay. So wines from Haut Medoc are more tannic, potent, powerful and require more aging. As you continue up the wines get bigger. It is widely considered that wines made from grapes closer to the Gironde River are better.

Crus Bourgeois du Medoc

The term, Crus Bourgeois, first became commercial in 19th century. The classification was made official in 1932 with 444 members. By 2003 there were 247 Chateau in the association.

The Crus Bourgeois are considered good wines that weren’t let into Grand Cru classification. This was a way to get national recognition beyond the Grand Crus.

The Crus Bourgeois is a privately controlled certifying organization. At one point one member of the panel was a vintner, it was eventually deemed unfair, and in 2009 a new tasting was held.

The first official selection of Crus Bourgeois was for the 2008 vintage. Every year, two years after harvest, the wines are tasted to see if they will be included as a Crus Bourgeois. The procedure is done annually, to every vintage, and supervised by an outside party, with an audit and a blind tasting. (Grand Crus don’t do this testing)

They have to have a representative random sample, to get an indication of that year’s quality, so they do an annual blind tasting that starts with 80 samples and goes down to 16. This gives a benchmark score of quality and what they are looking for.

More Facts of the Crus Bourgeois

Cru Bourgeois can be identified by QR code on a white label affixed to foil.
3% of Medoc vineyards, 30 million bottles, make the Crus Bourgeois du Medoc.
Average price is $25 a bottle and remain stable.
2013 and 2015 are the highest scanned bottles sold. California, New York and Texas are the states that visit the crus-bourgeois.com website the most.
You can visit 90% of the properties for tours and tastings.
They plan to reintroduce three levels, Crus Bourgeois, Superior Crus Bourgeois and Exceptional Crus Bourgeois categories by 2020.
They also want the review process to be every five years and not for single years.

Presented by NASA

For centuries, BORDEAUX has commanded an almost mythical status in the world of wine, beguiling kings, emperors and dictators alike. While its survival is dependent on the capricious nature of weather, its prosperity has always been tied to the shifting fortunes of global economies. As powerful nations rise and fall, so does the fate of this place.

One of the unique and historical characteristics of this commanding wine region is the quality ‘classification’ of its left bank (Medoc) wineries. Most of us are well aware of the famous 1855 classification that divided the wineries into a ‘Grand Cru’ scale of 1 to 5 and how unreachable the 5 top Chateaux are in price…but how about the wineries that were NOT classified in 1855 ? The ones that were born after, or perhaps never made the cut back then but today make fabulous wines at accessible prices? Welcome the CRU BOURGEOIS. Created in 1962 but with a far longer history, this association of producers stands to protect, classify and promote all the superb wineries that were not classified in 1855 and were in the hands of merchants and not noble families. They represent some of the best and most competitive wines that Bordeaux has to offer. As a result of their selection criteria and positioning in terms of price, the Crus Bourgeois are ideally suited to today’s markets and the requirements of increasingly demanding consumers.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits

New App Makes Holiday Entertaining with Cheese a Breeze

December 14, 2019 by evebushman

NEW YORK (PRWEB) – Cheese. It’s the centerpiece of most holiday gatherings, but how do you decide which cheeses go with what? The latest app from Cheeses of Europe provides inspiration, recipes, a store locator and even some cheese secrets to take the guesswork and confusion out of choosing, buying and serving cheese.

Blair French, author of Party Like a Pro says: “The app provides a foolproof path to becoming an instant cheese connoisseur. You’ll be entertaining in no time with confidence knowing this app is in your back pocket.”

Wine & Beer Parings

In addition to detailed descriptions of the cheeses, their flavor profiles and links to recipes, there is also a pairing guide for each cheese. The handy app offers both wine and beer pairings with fromage. According to the “beer chef” Bruce Paton, “While wine and cheese pairings are spectacular, beer is also a great partner for many reasons. Beer and cheese are cut from the same cloth, both being the end products of fermentation.” He explains why some of the pairings in the app work so well, “Brie and Saison are both flavorful yet mild, so they form an excellent pairing. Fourme d’Ambert and Belgian Tripel, are both boldly flavored with matching intensity, so they make another good choice. Mimolette and Stout, are also highly flavorful, and the roasted flavors of the stout complement the intense nutty flavors of the cheese.”

Digital Cheese Plate Creator

Charles Duque, Managing Director of CNIEL, Americas points out another great feature of the app which helps with entertaining, the Cheese Plate Creator. “The app suggests four cheeses—one of each: mild, medium, bold and bleu—for your cheese plate. Visual representation of the cheeses helps to ensure a good variety that will be a hit with guests. Use the app to automatically create a selection or create your own, either way the app then enables you to easily share your cheese plate selections with friends and family.”

How do you pronounce fromage?

While most people know how to pronounce cheeses like Brie, Emmental and Feta, other cheeses can be trickier. Gordon Edgar, cheesemonger at Rainbow Grocery and author of several books about cheese has experienced firsthand the how some consumers struggle with pronouncing cheeses at the counter, he says, “It’s easier to serve cheeses when you know how to actually pronounce their names correctly. No one wants to be made fun of for pronouncing Brillat Savarin like ‘brillo pad’ or adding a phantom extra ‘n’ to make Queso Manchego, ‘Queso Manchengo’.” Consumers can use the audio guide in the app in order to learn how to properly pronounce over 60 different cheeses.

About Cheeses of Europe:
The Cheeses of Europe Marketing Campaign, orchestrated by CNIEL (The French Dairy Inter-Branch Organization) and co-funded by the European Union, was designed to create awareness for the variety of European cheeses available in the US market and to suggest ways that American consumers can incorporate those cheeses into their diets, recipes and lifestyles. The campaign’s goal is to increase the appeal of European cheeses and strengthen their competitive position in the growing specialty cheese category.

Attilio Scienza and Serena Imazio’s nonfiction bestseller about the historical and genetic journey of European grapevines – finally published in English

November 9, 2019 by evebushman

VERONA, ITALY (PRWEB) – Attilio Scienza and Serena Imazio’s wine history opus ‘Sangiovese, Lambrusco, and Other Vine Stories’ is finally available in hardback, following its official launch in the European market on Thursday, October 17th, 2019. The publication, which is the English translation of Italian nonfiction bestseller ‘La Stirpe del Vino’ (Sperling & Kupfer, 2018) can now be purchased in Italy and, through Amazon.it, also in Europe; the digital version is also widely available through Amazon Kindle. Focusing on a number of iconic vine varieties (Sangiovese, Lambrusco, Pinot, Chardonnay and others), the book reconstructs the lineage of wine by analyzing stories of migration, conquest, and cross-cultural exchange underpinning wine commerce and viticulture. It is a must-read for wine professionals and enology students, while wine lovers and the general public will be drawn into learning more about the topic by the authors’ accessible prose.

From the website: Silvano Romani Parma

The book focuses on the history and ancestry of vines that are cultivated in Italy (e.g. Sangiovese, Ribolla, Primitivo, Traminer, and the many Moscato, Malvasia, and Lambrusco grapes), but also includes international varieties such as Chardonnay, Merlot, Syrah, and Pinot in the conversation, highlighting cross-currents and contamination: “What is certain is that research into the origin of the vine—as well as man in Europe, by a singular analogy—highlights a plurality of roots and matrices,” write Scienza and Imazio in the Introduction, “This is what happened in Italy […]: the variety of approaches demonstrates and confirms that our wine civilization is the result of a tormented hybridization of cultural contributions from the most diverse origins, ranging from Europe to Africa, from the Middle East to Central Asia. In this sense, the Italian case is archetypal for the whole of Europe: from the research on the identity of the vine in the different regions, emerges a continent without rigid borders, a continuous crossroads of migrations, interactions, hybridizations, contrasts and conflicts between peoples, which has drawn fundamental sap from the diversity of roots, on a cultural and political level.” (XXII)

Authors Scienza and Imazio have worked extensively on vine genetics. Scienza, who is Full Professor at the University of Milan, specializes in genetic improvement of the grapevine; he has published over 350 scientific articles and 15 books aimed at both academic and non-specialist audiences. He has also served on many national and international research committees and participated in the zoning of over 35 viticultural areas throughout Italy. A biologist by training, Imazio was a researcher in vine genetics at the University of Modena and Reggio Emilia and at the Centro di Trasferimento Tecnologico dell’Emilia Romagna; she now works as a science writer for various outlets and has published books and articles on wine history, ampelography, and genetics. Thanks to both authors’ untiring curiosity for all-things vine, the book successfully blends together genetic research on grapes’ DNA, ampelography and botanical studies, anthropology, the history of ancient civilizations, linguistics and literary studies in a monograph which also critically expands on the notion of ‘native’ or ‘indigenous’ grape: “…the word ‘autochthonous’ gradually loses its meaning: the vines are the result of an intense and ancient varietal circulation between areas sometimes even spanning great distances, often without geographical boundaries, so the term no longer refers to a place, but to a time, in which the vine is manifested in an optimal way through its production characteristics. The meaning of autochthonous can also be extended to the place where the vine gives its best, such as Sangiovese which, although of southern origin—as we shall see—expresses its DNA in the best way in Tuscany and Emilia, where it is now considered autochthonous” (Scienza and Imazio, XXV).

In the book’s Preface, Vinitaly International’s Managing Director Stevie Kim, who has been working with Scienza since 2018 on the Vinitaly International Academy project, comments on the educational value of this publication for the international community of professionals working in the beverage sector: “The English translation of ‘La Stirpe del Vino’ (which literally translates ‘the lineage of wine’) is another powerful tool to assist wine professionals in their study of Italian wines. The revised title—Sangiovese, Lambrusco, and Other Vine Stories—aims to give prominence to iconic Italian grapes and wines that are well-known internationally. […] To our Vinitaly International Academy (VIA) community no glass of Italian wine will ever taste the same after reading Attilio and Serena’s ‘Sangiovese, Lambrusco, and Other Vine Stories’: this book […] will bring them closer than they have ever been to the wines that they taste, professionally assess, or drink for pleasure.”

‘Sangiovese, Lambrusco, and Other Vine Stories’ can be purchased on Amazon Italy for €18,90 and on Amazon Kindle for $9,99 (€ 9,02). Publisher Positive Press also provides shipping options. Additional information on the book can be requested by emailing info@italianwineunplugged.com.

Authors’ biographical note:

Attilio Scienza is Full Professor at the University of Milan, where he taught genetic improvement of the grapevine. His research interests include the genetic improvement of grape varieties and rootstocks by crossbreeding and clonal selection, the appraisal of old vines, and the study of interactions between the vine and the environment to enhance wine quality. He also worked on the preservation and enhancement of the Georgian germplasm. He is the author of 350 scientific publications and 15 books—both academic and of wider appeal—on topics related to the description of grape varieties as well as their relationship with the environment and historical origin. He also serves as the Chief Scientist of the Vinitaly International Academy, wine education provider specialized in teaching the diversity of Italian wine to international professionals.
After completing her degree in Biology in 2000, Serena Imazio begins her extraordinary journey into the wine world by pursuing doctoral studies on the origin and genetics of the grapevine. After her doctorate, she worked as a researcher at the University of Modena and Reggio Emilia and at the Centro di Trasferimento Tecnologico dell’Emilia Romagna, where she started to get in touch with the world of communication and scientific dissemination of knowledge to wider audiences. She considers herself very lucky since she managed to turn her unabashed curiosity for all things science and her love for the wine world into a fantastic job.

Praise for the book:

“The unique triumph of Scienza and Imazio’s new book on Italy’s viticultural heritage is how, rather addressing it in isolation, it successfully sets Italy’s story in a larger geographical, historical and scientific context. In so doing, the authors reinforce rather than diminish Italy’s importance, expertly demonstrating how the peninsula and its myriad peoples were often key connectors joining the dots of seemingly disparate traditions. Sweeping in its scope, but retaining the intimacy of a personal anecdote, this book is a must for anyone who would seek to truly know Italian wine.” Sarah Heller MW, Proprietor, Radix
“Wine grapes are the most human fruits. Wherever they are planted, if successful, they not only represent in their wines the societies that took care of their cultivation, but also mark the character of the lands in which they grow. Attilio Scienza and Serena Imazio share a series of most exciting real stories about grapes travelling and transforming landscapes. Their angle—solidly based upon science and knowledge with as much global perspective as depth—is unique. They are like this book’s grapes, well traveled and exceptional. I have not seen many books so soundly structured and so easy to read, books that provide knowledge while stimulating the imagination of the reader. I enjoyed the Italian version first and then its English version masterfully translated by Joy Livingston. Thanks, Serena, Attilio for your contribution to the understanding of the world of fine Italian wine and, most of all, for giving to me (and I think that to many readers too) lovely hours of intellectual enjoyment.” Pedro Ballesteros Torres MW, International Wine Judge
“To speak with Professor Scienza, to read his books, and to listen to him is always a great experience as well as a profound learning journey that we can teach us new notions which at times were overlooked. For decades, Attilio Scienza has stimulated and energized the production sector of the agronomic and enological world. I don’t think we would have reached today’s results without his scientific commitment. Even now, every time I meet him, I always feel the excitement and reverence of a student. Thank you Professor Scienza!” Lamberto Frescobaldi, President, Marchesi Frescobaldi
“Attilio Scienza and Serena Imazio’s scholarly quest to understand the genetics of the vine and their passion to narrate their lineage weaving together anthropology, archaeology, sociology, and linguistics make this book a perfect learning tool for people who work in wine, but also for wine lovers at large.” Stevie Kim, Managing Director, Vinitaly International

About:
Sangiovese, Lambrusco, and Other Vine Stories (Positive Press, 2019) is the English translation of Italian nonfiction bestseller about wine history La Stirpe del Vino (Sperling & Kupfer, 2018). In the book, vine genetics experts Attilio Scienza and Serena Imazio illuminate the interaction between human communities and vines, in a journey which will reveal the lineage of wine through stories of migration, conquest, and cross-cultural exchange. Using DNA analysis, archeology, anthropology, myth, and literary sources, authors discuss the origin and ancestry of vines such as Sangiovese, Ribolla, Primitivo, Traminer and the many Moscato, Malvasia, and Lambrusco grapes. Chapters also cover more widely planted varieties such as Chardonnay, Merlot, Syrah, and Pinot, as well as the impact of the phylloxera epidemic in the nineteenth century. Maps and genealogical charts of vine families also grace the book. Available on Amazon for €18,90 and on Amazon Kindle for $9,99.

Spain’s LeDomaine Resurrects Monk’s Organic Vegetable Garden of 900 Years Ago

October 10, 2019 by evebushman

Sardón de Duero, Spain: Abadía Retuerta LeDomaine is channeling its historic roots ‒ and providing guests with the ultimate locally sourced, organic and flavorful produce in the property’s restaurants ‒ with the creation of a large vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12^th century.

Chef Segarra in Vegetable Garden.

The location between the abbey and the river is not only ideal because of the fertile soil and abundance of water, but is the very spot where the monks had their vegetable garden almost 900 years ago. More than 90 vegetable varieties, including 10 different types of tomato, are currently being grown. This is a test year, studying how crops behave and coexist, that will determine what is planted going forward.

“We have resurrected the monastic model of working the land at Abadía Retuerta LeDomaine with an organic, sustainable and biodynamic vegetable garden that is in tune with the natural environment of the estate,” said CEO Enrique Valero. “We already have an abundant harvest of lettuces, eggplant, peppers, tomatoes, beets and much more that our chefs are turning into delicious dishes for our guests.”

“The vegetables we grow at LeDomaine, in the ultra-fertile soil by the river, are of the highest quality with rich, deep and mouthwatering flavor,” said Chef Marc Segarra. “Having our own exceptional produce has added a new dimension of taste to our menus, as well as allowed us to be extra creative,” he added. “It’s currently zucchini season, for example, and we are preparing a unique version of Pasta Carbonara with roasted zucchini that is a huge hit with our guests.”

In following the biodynamic monastic model, which seeks to live in harmony with the rhythms of the universe, the vegetables are sowed in conjunction with seasonal patterns, traditional crop calendar principles are applied, and farming tasks are carried out following the phases of the moon and the location of the stars. An efficient drip irrigation system, perfected over time at Abadía Retuerta’s vineyards, saves water in the vegetable garden: One to three hours and just two days a week are enough to water the vegetable garden.

The garden is organized into six different areas, each with one or more rows. The first is dedicated to aromatic and medicinal plants, which were used centuries ago by the monks. They are grown in barrels from the winery cut in half – adding a special charm to the vegetable plot. The second row is for the flowers that are used as centerpieces and bouquets in the hotel and, in a critical function, help to preserve the natural balance of the garden: flowers attract insects that pollinate crops and feed on the bad insects which cause diseases.

Several sections —with five rows— are devoted to vegetables grown in very large raised beds with organic sheep manure. Next are four rows of soil covered with compost, where crops are planted in much greater density and rotated. Lastly, a mixed area combines flowers, fruit trees and crops that need more space such as pumpkins, melons and watermelons. The flavorful produce enhances the menus of all the hotel’s restaurants including the Vinoteca small-plates wine bar, the Cloisters spring and summer courtyard restaurant, and the One-Michelin-Star Refectorio restaurant.

About Abadía Retuerta LeDomaine

Dating from 1146, the Abadía Retuerta estate https://www.abadia-retuerta.com/en/ is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.

Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta Winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.

Santuario LeDomaine Wellness & Spa is a nurturing and innovative sanctuary of holistic healing and wellness featuring ultra-luxurious facilities and a ground-breaking Spa Sommelier concept where the guest’s personalized treatment program is based on a blind tasting of Abadía Retuerta wines.

The Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a One-Michelin-Star sanctuary of haute cuisine. Vinoteca serves dishes, tapas and small plates prepared with the high-quality ingredients of the region, enjoyed with the noble Abadía Retuerta wines. Seasonal dishes from salads to grilled meats are enjoyed al fresco in the spring and summer months in the Cloisters courtyard. Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.

The Abadía Retuerta estate is a two-hour drive or train ride from Madrid. For further information and reservations: www.abadia-retuerta.com/en/; reservations@ledomaine.es; Tel. +34 98 368 0368.

Glion Awards Honorary Doctorate Degree to World’s Best Sommelier Paolo Basso

November 18, 2018 by evebushman

MONTREUX, Switzerland (PRWEB) – Glion Institute of Higher Education, a world-leading hospitality management institution, has granted Swiss-Italian sommelier Mr Paolo Basso the degree of Doctor honoris causa in an awards ceremony held at the institution’s flagship Glion campus on 24 October 2018. The honorary doctorate was awarded in recognition of Mr Basso’s achievements in oenology and the wider field of hospitality, and his transmission of expertise and excellence to future generations.

Photo from Glion Institute of Higher Education Facebook page.

Mr Paolo Basso, award-winning sommelier
A passion for oenology has taken Mr Basso from his native Lombardy, in Italy, to a global career as a renowned sommelier. His persistency and quest for perfection has earned him accolades such as Best Sommelier of Switzerland (1997), Best Sommelier of Europe (2010) and Best Sommelier of the World (2013).

Based in Switzerland, Mr Basso currently delivers the weeklong “Universe of Wine” course at Glion, which forms part of the mandatory practical arts curriculum for all first-semester bachelor’s degree students. Topics covered in the course include wine-making processes, wine tasting and food pairing, understanding the value of wine, and business concepts such as investing in fine and rare wines.

At the worldwide level, Mr Basso also represents Glion as a global brand ambassador. “As an essential part of luxury hospitality, oenology is core to our practical arts curriculum. We are therefore delighted that Mr Basso is able to share his vast knowledge and experience with our students and the next generation of hospitality leaders,” said Georgette Davey, Glion’s Managing Director. “This is a wonderful opportunity for Glion students to benefit from Mr Basso’s expertise and to learn by example. Mr Basso embodies key values that we strive to instil in our students, such as humility, passion and the drive for excellence.”

In addition to teaching students at Glion, Mr Basso hosts a series of gourmet dinners open to the public at Le Bellevue, Glion’s student-operated gastronomic restaurant. Featuring food and wine pairings selected by Mr Basso, the most recent dinner took place on 25 October 2018, with two more scheduled for 2018.

Useful information

Le Bellevue
Glion Institute of Higher Education
1823 Glion-sur-Montreux

Reservation
http://www.glion.edu/restaurants
T: +41 21 966 35 25
E: reservations(dot)bellevue(at)glion(dot)edu

Opening hours
Mon – Fri
12:00 – 14:30
19:00 – 23:30

Glion Institute of Higher Education
Founded in 1962, Glion Institute of Higher Education is a private Swiss institution offering bachelor’s and master’s degrees in hospitality, luxury and event management to an international student body across three campuses in Switzerland and London, UK. Glion also offers a dual-degree MBA and MSc programme in partnership with Grenoble Ecole de Management.

Part of Sommet Education, Glion is accredited by the New England Commission of Higher Education (formerly the Commission on Institutions of Higher Education of the New England Association of Schools and Colleges, Inc.). Glion is ranked number five of the world’s top institutions for hospitality and leisure management and number one worldwide for employer reputation (QS World University Rankings by Subject 2018).

For more information, visit http://www.glion.edu

Senate Passes Bipartisan Resolution Recognizing Contributions of American Viticultural Areas

October 24, 2018 by evebushman

WASHINGTON – The Wine Origins Alliance (WOA) recently praised the passage of a bipartisan congressional resolution, S. Res. 649, that recognizes the uniqueness and value of American Viticultural Areas (AVAs). The Senate resolution, introduced by Senators Roy Blunt (R-MO) and Jeff Merkley (D-OR), acknowledges the distinctiveness of American wine regions and the contributions they provide to the U.S. and global economy.

From Wine Origins Alliance Facebook page.

“Missouri has a rich history in winemaking dating back to German settlers in the mid-1800s,” said Blunt. “Today, the wine industry contributes more than $3.2 billion annually to the state’s economy. Missouri is also fortunate to have the very first federally-designated American Viticultural Area in the country, which is located in Augusta, Missouri. I am pleased that my colleagues joined Senator Merkley and me in supporting our nation’s wines, wineries, and wine-growing regions across the country.”

“Oregon wine country is one of the most beautiful and productive regions of our state,” said Merkley. “Our delicious pinots, Rieslings and more create jobs and fuel our tourist economy. I am happy to recognize the wine industry’s incredible contributions to Oregon and the United States, and will continue to be a strong ally and customer!”

The WOA is a unified global force in the winemaking industry dedicated to raising awareness about the importance of location to winemaking and protecting the integrity of wine region names worldwide. Its members include 24 winery and grape-growing organizations in nine countries spanning North America, Europe and Australia. In March, the Alliance released a consumer survey that found 94 percent of American wine drinkers support laws that would protect consumers from misleading wine labels. The group also released a short film featuring winemakers explaining how the complete environment of a wine region’s location makes their wines unique.

“Every wine region around the world produces wine that is impossible to duplicate anywhere else, and I want to thank Senators Blunt and Merkley for their leadership in introducing and securing the passage of this resolution to recognize that special places make unique wines,” said Harry Peterson-Nedry, representative for the Oregon Winegrowers Association and Willamette Valley Wineries Association.

“We appreciate the efforts of Senators Blunt and Merkley to pass this resolution,” added Dr. Peter Hofherr, Chairman of the Missouri Wine and Grape Board and Chairman and CEO of St. James Winery. “In doing so, the Senate has demonstrated its commitment to the U.S. wine industry and the quality regions that produce unique wines.”

The global wine market is currently worth an estimated $342.43 billion and expected to grow 5.1 percent by 2023. In the United States, the wine industry directly employs more than one million people and supports nearly 300,000 jobs. Additionally, U.S. wine regions host more than 43 million tourists each year, supporting 375,000 jobs and generating nearly $18 billion in tourism expenditures.

“The introduction of these resolutions demonstrates the increased attention paid by the U.S. Congress – and the American consumers they represent – to the value of wine regions and their great impact on a nation’s economy,” said Maxime Toubart, winegrower and co-president of the Comité Champagne. “We are proud to work with U.S. wine regions and others from Europe, Canada, and Australia, to ensure that our wine region names are protected for the benefit of consumers and not abused.”

The resolution builds upon a companion resolution, H. Res. 766, introduced in the House of Representatives by Reps. Earl Blumenauer (D-OR-3) and Lee Zeldin (R-NY-1). Other members of Congress have since signed on in support of H. Res. 766, including Reps. Suzanne Bonamici (D-OR-1), Tony Cardenas (D-CA-29), Peter DeFazio (D-OR-4), Brian Fitzpatrick (R-PA-8), John Katko (R-NY-24) Peter King (R-NY-2), Jared Huffman (D-CA-2), Jimmy Panetta (D-CA-20), Tom Reed (R-NY-23), Ed Royce (R-CA-39), Kurt Schrader (D-OR-5), Mike Thompson (D-CA-5) and David Valadao (R-CA-21).

For more information about the Alliance’s activities, visit origins.wine.

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About Wine Origins Alliance

The Wine Origins Alliance, previously known as the Joint Declaration to Protect Wine Place & Origin, works to ensure wine region names are protected and not abused or miscommunicated to consumers worldwide. Members represent the regions of Barossa, Bordeaux, Bourgogne/Chablis, British Columbia, Champagne, Chianti Classico, Jerez-Xérès-Sherry, Long Island, McLaren Vale, Missouri, Napa Valley, Oregon, Paso Robles, Porto, Rioja, Santa Barbara County, Sonoma County, Texas, Tokaj, Victoria, Walla Walla Valley, Washington state, Willamette Valley and Western Australia. For more information, visit origins.wine or follow the Alliance on Twitter and Facebook.

Jimmy’s Taverna at The Sierra Nevada Resort Named a Top Mountain Retreat by Wine Spectator

June 20, 2018 by evebushman

MAMMOTH LAKES, Calif. (PRWEB) – Wine Spectator has recognized the Sierra Nevada Resort & Spa’s on-site restaurant Jimmy’s Taverna in Mammoth Lakes, California, as one of “15 Mountain Retreats Taking Wine to New Heights.” Listed among mountain resorts from Tennessee to California, the article celebrates the restaurant for its diverse 475-bottle wine list, and its “fresh approach to mountain-resort dining.”

Chip Ermish, wine director at both Jimmy’s Taverna and Rafters, another on-site restaurant at the Sierra Nevada Resort & Spa, says the Wine Spectator article is an honor, noting that both restaurants also appear on the magazine’s awards list at the highly selective two-wineglass “Best of” level. Given to destinations for “serious wine lovers,” according to Wine Spectator, the “Best of Award of Excellence” level is reserved for wine lists typically offering 350 or more selections that “display excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation.”

“We have worked hard to build one of the best wine lists in the Sierras and we are proud to have demonstrated the deep commitment to wine required to receive Wine Spectator’s two-wineglass ‘Best of’ award,” Chip says, adding that, “our status in the wine world would not be possible without the support of owner Jim Demetriades in allowing us the freedom to grow the list in new and creative ways.”

Chip designed the Jimmy’s Taverna wine list to pair with the fresh flavors found within the restaurant’s Mediterranean and seafood-focused menu. With attractively priced bottles from Greece, Lebanon, Syria and other unexpected areas, he says the list encourages guests to taste outside their comfort zone: “We’re exposing people to more than just the standard European wines. We’ve really gone global and have chosen wines to match up with our Mediterranean cuisine.”

The list also features a wide variety of California wines, and Chip was featured in Market Watch for introducing guests often already well-versed in California selections to an impressive array of quality offerings from Washington state, which he has called, “wine’s next frontier.”

Ranging from $30 to $2,000 per bottle, the wine list at Jimmy’s Taverna offers world-class wines for any budget. Chip makes a conscious effort to expose guests to new wines without breaking the bank.

“The last thing I want is for our guests to come in and stop breathing once they see the prices on my wine list,” he says. “I go out of my way to make them comfortable and try new wines, and they’re thrilled that they’re getting world class wine at a fair price.”

About Sierra Nevada Resort & Spa:
Located in the heart of Mammoth Lakes, California, near Mammoth Mountain, the 149-room rustic-luxe Sierra Nevada Resort & Spa includes 15 fireplace suites and six three-bedroom chalets. Pampering amenities at the hotel include heated bathroom floors and toilet seats, soaking tubs, large waterfall showers, kitchenettes, fireplaces, and real leather lounge chairs as well as an on-property full-service spa. Three distinctive restaurants are located on the resort’s six-acre property, including The Red Lantern, with Asian fusion dining; Rafters Restaurant and Lounge; and Jimmy’s Taverna, specializing in wood-fired seafood and traditional Greek cuisine. For additional information, visit thesierranevadaresort.com.

What is ice cider? – and the start of a standard for ice cider in Europe

May 16, 2018 by evebushman

Craft cider is growing in strength in Europe. In the past five or ten years craft cider has gone from being a fringe phenomena to being a beverage gaining in status and in care taken to represent terroir among the many new quality driven producers that are cropping up.

In that context we also see a wider variety of ciders being produced and marketed across the continent. The concept of what we used to regard as cider is being challenged. Cider used to be either bottle conditioned french traditional cider, traditional English cider or a mixed product, artificially back sweetened, flavoured using all manner of weird flavourings and heavily carbonated to fit a customer who wanted an easy drinking alternative to commercial beer. As the craft cider wave increases and amplifies producers are showing that cider, a wine produced from apples instead of grapes, can be that much more honest and true to its raw material and still be enjoyable.

In that new group sweet still ciders concentrated by using freezing is a growing category. When Brännland Cider started producing ice cider six years ago there were perhaps one or two producers producing still sweet cider. Now we see at least 10-15 producers around Europe who includes a dessert wine like cider into their lines.

So we thought it might be time to talk about what ice cider is and where it comes from.

Ice cider has its origins in Canada and is a fairly young product in a tradition that has a history of 2000 years or so. And it is interesting that a technique to make a sweet wine with its roots in mainland Europe has travelled to the new world, applied to a new raw material and then travelled back in its new form to Europe.

The first written records of ice wine making in modern Europe have their origins in Germany in late 18th and early 19th century. The pressing of grapes that have been allowed to stay on the vine until freezing to concentrate the juice to a higher sugar level has since become one of the three or four standard methods (depending on climate prerequisites and location of the producer) to make a wine with residual sugar. In the 1970:s this method travelled to North America and most notably to Canada that could consistently produce a climate where ice wine could be made (ie, warm summers, and low enough temperatures in winter).

Since its debut in 1978 Canada has become the number one producer of ice wine in the western hemisphere and perhaps in the world. As the climate has changed and winters in continental Europe have become warmer, very little ice wine is now being produced in Europe.

It is in that cross road of a culture and tradition travelling from the old world to the new that ice cider was born.

In the early 1990s, ice wine producer Christian Barthomeuf of Quebec estate Clos Saragnat had the thought to trial the same technique on apples from his orchard as he was using on his grapes, to press them frozen. He found that apples can produce an ice wine equally interesting and sophisticated as one made from grapes using this technique.

In 1994, at Hemmingford in Monteregie, Barthomeuf worked with Francois Pouliot at La Face Cachee de la Pomme to refine and develop ice cider. The very first bottle sold under the official designation ice cider appeared in 1999.

To differentiate it from an ice wine made from grapes, a Vin De Glace, it was called a Cidre De Glace, the word Cidre being the differentiating word to clearly denote a wine made from apples.

The category has since grown exponentially with many producers specialised in ice cider coming into existence in Canada as well as the US.

In steps a definition and then an international appellation has been formulated and published outlining rules of production for ice cider. On of it’s main rules is that that two methods of concentration of the apple juice is allowed to produce ice cider. Cryo-extraction, where the producers lets apples stay on the tree until the weather is cold enough when they’re pressed to extract a concentrated juice. Cryo-concentration where the apples are pressed and the juice frozen to concentrate it.

The common point to be able to call a product an Ice Cider, a Cidre De Glace, is that the producer use naturally occurring cold to concentrate the juice. The rule on using natural cold follows to some extent the general rule of how an ice wine must be produced for the producer to be able to call it ice wine, that the weather drops below a certain temperature at harvest and pressing.

When we found the ice cider six years ago it was like being struck by divine intervention. Not only did we have the recurring cold weather that was necessary to consistently produce an ice cider according to the Canadian rules, Swedish apples were also more suited to naturally sweet cider, not being traditional cider apples but rather high acidity dessert apples that were not as ideal in a dry cider.

In our second year of production, because we were the only producer in Europe to use natural cold year on year to make ice cider and lacking a common European definition of ice cider, we published our own definition of quality to clarify to the consumer what we felt was the correct method to produce ice cider.

The definition is not as of yet official, but serves to signal to consumers and prospective ice cider makers alike what rules we adhere to when producing our Ice Cider, as well as how we feel Ice Cider should be produced in Europe in the future.

The definition has its origin and follows, with a few exceptions, the definition developed and published in dialogue between producers and authorities in Quebec.

Brännland Cider denomination of quality for ice cider

Ice Cider is a sweet wine produced through the fermentation of apple juice that holds a sugar content of at least 30° brix before fermentation. Concentration of sugar is to be done using naturally occurring cold.

Alcohol content in the finished product must be between 7 and 13 percent by volume and residual sugar must be at least 130gr/L.

IN ADDITION

Starting juice must be constituted of 100%, unconcentrated natural apple juice from Swedish grown apples.
No addition of preservatives.
No addition of flavors or coloring.
No addition of alcohol.
Chaptalization is not allowed.

/Andreas Sundgren Graniti, Brännland Cider

USA and China drive the world’s wine market, along with a global love of bubbles

March 25, 2018 by evebushman

Bordeaux – The upturn in the value of world wine consumption is set for a record global market value of $224.5 billion by 2021, forecasts Vinexpo/IWSR in its annual forecasts for the wine and spirits sectors.

photo credit: Michel Jolyot

A comparison of the ten years from 2011 to 2021 shows that the value of the world wine market will grow 40% to reach volume sales of 2.66 billion 9-litre cases. Driving the recovery are the USA and China, the world’s two most powerful economies, whose joint growth in wine consumption offsets declines elsewhere, notably in Europe.

Over the next five years, China will become the world’s second largest market for grape wine behind world leader, the USA. Chinese consumption is expected to rise by over one third to $23 billion over the next five years when it will reach volume of 192 million cases. By comparison, in 2016 a volume leap of 8 million cases pushed the value of the Chinese wine market to $15.24 billion (growth driven almost exclusively by still wine).

The USA, the world’s most valuable wine market worth more than $36 billion in 2017, is poised to grow over 25% in the run up to 2021, reaching more than $45 billion.

A number of other factors for growth range from a global love of sparkling wine, a clear global trend towards premium brands, and strong sales of whiskey.

Sparkling wine is forecast to grow by an average 2% year-on-year to 2021, driven predominantly by North America, but also showing strong growth in the UK and Asia-Pacific countries such as Australia, Japan. Those two countries helped to push sparkling wine in Asia-Pacific to a total value of $2.79 billion in 2016 for 9 million cases. By 2012 that figure is forecast to rise to $3.73 billion (15.8 million cases).

Prosecco will outstrip other major categories such as Champagne and Cava by 2021 when world Prosecco consumption is set to reach 40 million cases. In the UK, the world’s largest sparkling wine importer, Prosecco is an outstanding success. Nonetheless, the USA is expected to show the most growth in consumption of Prosecco by 2021, while remaining number two behind the UK.

Champagne’s shift in focus from Europe to emerging markets looks set to accelerate. Europe’s share of global Champagne volume is forecast to have decreased by 4 percentage-points by 2021, from 80% recorded in 2016.

In keeping with the trend to “drink less but better” premium wines are forecast to drive global still wine consumption. The premium segment – wines selling for between $10 and $20 – is forecast to grow by over 60 million cases during this period. Standard brands ($5-$9.99) will grow just short of 32m cases, and super-premium-plus just short of 5 million cases. The biggest losses will fall below $5, where the global category is expected to lose 75 million cases.

In spirits, too, premium price points are generally performing better than value, with mainstream standard brands developing at a healthy rate.

Whisky is expected to perform particularly well, especially Scotch and US whiskey, and to a lesser degree gin and tequila. This development broadly reflects the premiumisation trend with premium-and-above segments growing the fastest. The US and China will drive global growth of premium-and-above spirits. Combined, they are expected to add 30 million cases in these price segments, compared to a net gain of 46 million cases globally.

Meanwhile, the power of the Asia-Pacific region and the role of Hong Kong as a major business hub is highlighted by projected regional growth over the next five years from $29 billion in 2016 to $40.8 billion by 2021.

Guillaume Deglise, CEO of Vinexpo commented, “Since Vinexpo began tracking world data so many years ago we have witnessed the remarkable rise of the Asia Pacific region and its massive contribution to growth of the wine and spirits sectors. Being in Hong Kong since 1998 is a winning strategic choice that Vinexpo offers to its clients”.

The 20^th anniversary of Vinexpo Hong Kong exhibition will take place from May 29 to 31, where 1300 exhibitors from 28 countries will showcase their products to an expected 18000 visitors.

About Vinexpo
Vinexpo organises wine and spirits events for industry professionals acting as the sector’s international partner since its establishment, in 1981, on the initiative of Bordeaux Gironde’s Chamber of Commerce and Industry. Through its 35 years B2B experience the Group has developed an in-depth understanding of the market, as well as establishing strong relationships with key distributors across the world. It runs exhibitions in five set locations (Bordeaux, Hong Kong, Tokyo, New York and soon Paris), and one touring show (Vinexpo Explorer). Vinexpo thus covers the three continents with the highest consumption rates, and continues to be the market leader for wine and spirits events as the go-to forum for producers and buyers. The Group is expanding with two new exhibitions in New York (2018) and Paris (2020) and with Vinexpo Explorer (held in Austria in 2017) scheduled to take place in California in September 2018. Vinexpo’s successful expansion strategy is marked this year by the 20th anniversary celebration of its pioneering establishment in Hong Kong, in 1998, of the first ever wine and spirits exhibition in the region.

Caliza Winery Celebrates 10 Years with a Look to the Future

March 8, 2018 by evebushman

Paso Robles, Calif. – Celebrating 10-years of crafting estate-grown, sustainably-farmed Rhone wines, and already looking to the next 10-years is Caliza Winery. Situated in the heart of Paso Robles wine country, the small, family-owned and operated winery has big dreams for what the future holds. Including new vineyard plantings, hospitality space and a winery on their estate property just off Highway 46 West.

Nestled into the rolling hills of the Paso Robles’ AVA Willow Creek District, Caliza has become known for crafting wine with a purpose and control from vine to glass. Hands on from day one, husband and wife team, Carl and Pam Bowker don’t plan to change that aspect one bit. In fact, they look forward to bringing on new staff who, alongside the Bowkers, will welcome guests to share the wines, history and vision of Caliza Winery.

“Learning about the viticulture and winemaking process had become a passion of mine through the years and it became extra serious after a trip to Europe,” said Carl Bowker, co-owner/winemaker of Caliza Winery. “When we discovered the diverse soils, vast microclimates, and most of all the welcoming community of Paso Robles, we knew this was the place where we would start our next adventure and ultimately Caliza.”

Pam and Carl Bowker happened upon Paso Robles in 2002 as they traveled down Highway 101 towards San Diego. After a night’s rest followed by breakfast at the charming circular counter of the Paso Inn the couple was hooked. After much research, many more trips to Paso Robles, the Bowker’s purchased their first property in December of 2003. Followed by a 2004 purchase of land that is now home to the current 20-acre vineyard and tasting room site. Then, in 2006 things started to become very real as they planted their vineyard. Two years later, in late November of 2008, the doors to the Caliza tasting room opened.

Looking to the next 10 years, one main goal and vision the Bowkers have is to build. The process has begun with drafted plans that include building a new hospitality space for enhanced wine tasting and guest experiences along with construction of a winery adjacent to the current and future tasting room. Additionally, the plans include a chef’s kitchen that will allow the Bowkers to host wine dinners, provide food and wine pairing opportunities and a space to host a variety of wine club gatherings.

“We feel that being able to show guests the whole process, from vine to glass, allows them to truly understand the passion we have for crafting wines here in Paso Robles,” notes Pam Bowker, co-owner of Caliza Winery. “It has been our dream to have both of these buildings on our estate-property from day one, and we truly see this vision coming to life in the near future.”

Crafting wine in a new on-site building is only one goal the Bowkers plan to achieve within the next 10 years. The duo is also anticipating the expansion of their current 20-acre vineyard planting and possibly even add new acreage down the line. The new plantings will allow Caliza to grow their current wine production in order to meet a growing demand for current and future customers. Plus, when they plant, the Bowkers plan to add different wine grape varieties and clones (other than what is already planted) that will allow Carl to make new wines and unique blends to compliment the current Caliza portfolio.

“We are blessed with the ability to have our own property to experiment with new plantings, clones and trellising designs,” says Carl Bowker, co-owner/winemaker of Caliza Winery. “Plus, that is sort of what this whole winemaking thing is about; experimenting, taking a risk and enjoying the process along the way.”

In celebration of Caliza’s 10-year milestone, the Paso Robles winery will host a variety of events at the tasting room, the winery and even on the road throughout California. For a complete list of exciting events and celebrations head to calizawinery.com.

To get to know the small family-owned winery team and wines, visit Caliza Winery at their Tasting Room located off Anderson Road within the Willow Creek District of Paso Robles wine country Friday through Sunday from 11:00 a.m. to 4:00 p.m. Guests looking for a private tasting or a focused wine experience may do so by booking in advance.

“To hit this milestone and to say we are thrilled is an understatement,” mentioned Carl Bowker, co-owner/winemaker of Caliza Winery. “We are filled with much gratitude for the support from the Paso Robles community, our loyal wine club members and anyone who buys Caliza wines.”

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About Caliza Winery

Sharing a love for both wine and the Paso Robles wine region, husband and wife team, Pam and Carl Bowker, invite you to visit Caliza to taste a true dedication to estate-grown, sustainably-farmed Rhone wines and unique blends. Celebrating 10 years in 2018, Caliza’s 20-acre estate vineyard lies within the rolling hills of the Paso Robles AVA Willow Creek District. The Bowkers oversee all aspects of viticulture allowing them to meticulously control the winemaking process from vine to glass. Their small-lot wines are beautiful representations of the Paso Robles AVA – bold, expressive, elegant. Open Friday – Sunday, Caliza also offers focused tastings and appointments with advance reservations. To learn more visit calizawinery.com

Visit the Tasting Room

2570 Anderson Road

Paso Robles, CA 93446

Tasting Room Hours

Friday – Sunday: 11:00 a.m. to 4:30 p.m.

Monday – Thursday: by appointment

Get Social With Caliza

facebook.com/calizawinery

instagram.com/calizawinery

10-Year Hashtag: #CALIZA10