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    Blog

    Spain began linking wine to “place” early on. As far back as the beginning of the 20th century, the need for wine regulations became self-evident. The country was experiencing rampant wine fraud; quality wines were being diluted with bulk wine on a regular basis.

    Rioja was a leader in the charge for legislation to guarantee wine origin. In 1902, a Royal Decree defined the origin of its wines by establishing a geographical link between the name of a product and the place where it is produced. Just a little over two decades later, in 1926, the first Consejo Regulador (Regulating Council) was created in Rioja. In the years that followed, Jerez and Málaga also gained regional protection.

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    The wines of Valpolicella dance across the tongue with the same lift and loveliness as the name itself. Ideal with humble pastas as well as lighter red meats and game birds, it is well-suited to the table. As the  more modest bottling of the Valpolicella region, it is largely (and unfairly) overlooked among Italian reds these days.

    Valpolicella is the so-called “everyday” red wine of the eponymous production zone that is situated just north of the city of Verona, and extends west and east of the city. Other reds here include the iconic Amarone della Valpolicella as well as Ripasso, a wine made via a method of refermentation and remaceration, in which a Valpolicella is “repassed” over the skins of grapes used for Amarone.

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    Andrew Jefford, award-winning author and columnist in every issue of Decanter and World of Fine Wine, Co-Chair Decanter World Wine Awards; Vice-Chair Decanter Asia Wine Awards as well as Wine Scholar Guild Academic Advisor, gives us his insight about the 2018 vintage in France.

    As October 2018 got underway, wine-growing France let out an audible collective sigh of relief. After shortages due to repeated hail and frost traumas in recent years, 2018 marked a gratifying return to generosity for French wine growers.

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    Learning Italian wine inside and out can be a thrilling experience, but it can also be confounding. The wrinkles in Italian wine law are numerous, and staying on top of the latest modifications to DOC and DOCG regulations can feel as time consuming as the slow train from Naples to Sorrento.

    Fortunately, we have Maurizio Broggi on our side. As Education Director for the Italian Wine Scholar™ program, he stays in close contact with Italy’s innumerable consorzi to learn about trends in the vineyards and wineries, as well as changes to their regulations — all so he can keep our education materials up-to-date.

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    The best thing about studying wine is the moments that call into question every “truth” you think you know. These are the tiny lightbulbs that impel questions to be asked, that engender reflection and that ultimately serve as the springboard to a deeper understanding of wine. It is often the interaction of wine and food that delivers these teachable moments for me—when I am relaxed, not hurried, and free to ponder at will. This series of blog posts shares my memorable discoveries about what happens when wine meets food.

    This series of blog posts shares my memorable discoveries about what happens when wine meets food. Read part 1 and part 2.

    My husband and I rejected our usually healthy diets the other night to mark a happy occasion. Steak and pan-fried potatoes drizzled in warm butter were on the menu. As I was sipping…

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    The Loire Valley is one of France’s most dynamic wine regions. For every famous, household-name wine (such as Sancerre), there is at least two lesser known wines just waiting to be discovered!

    The Loire has it all: dry and sweet, still and sparkling, white and red. It has so much to offer… Did you know that:

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    The best thing about studying wine is the moments that call into question every “truth” you think you know. These are the tiny lightbulbs that impel questions to be asked, that engender reflection and that ultimately serve as the springboard to a deeper understanding of wine. It is often the interaction of wine and food that delivers these teachable moments for me—when I am relaxed, not hurried, and free to ponder at will. This series of blog posts shares my memorable discoveries about what happens when wine meets food. When my day is finished, my evening ritual is to make a cup of tea. I recently ran out of my favorite pre-made loose-leaf tea blend, and decided I’d stock up on the ingredients and put it together myself.

    This series of blog posts shares my memorable discoveries about what happens when wine meets food. Read part 1 and part 3.

    Read more...

    The best thing about studying wine is the moments that call into question every “truth” you think you know. These are the tiny lightbulbs that impel questions to be asked, that engender reflection and that ultimately serve as the springboard to a deeper understanding of wine. It is often the interaction of wine and food that delivers these teachable moments for me—when I am relaxed, not hurried, and free to ponder at will.

    This series of blog posts shares my memorable discoveries about what happens when wine meets food. Read part 2 and part 3.

    Read more...

    Burgundy is a very dynamic region in a constant state of flux. On one hand it’s a region deeply rooted in tradition. Just take a look at the Fête de la Saint-Vincent tournante – a festival celebrating the patron saint of winemakers – and you clearly see that this is a region with one foot in the past. On the other hand...

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    I returned to Campania recently for the first time in three years and as with most Italian regions, discovered that not much had changed, at least as far as appearances are concerned. I did meet a few producers I hadn’t visited before, with one of them – Petilia – being a great new discovery for me. More on that below, but overall what impressed me most was the consistency of the wines, white and red.

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    Master Sommelier Pascaline Lepeltier is the first and only woman awarded both the Meilleur Ouvrier de France in the sommelier category, and the best sommelier in France. In this episode of the Wine Scholar Guild podcast she talks about the honor of winning MOF competition, Pét-Nats, wine making, blind tasting, the Loire, and much more. She also gives us a preview of the new Loire Master-Level course launching in Fall 2019.

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