Displaying items by tag: Grape Varieties

Summary: 

Tour through Spain’s greatest red grape varieties and the most important wines they produce. This webinar will present several wines from Spain’s most iconic vineyards, along with their history, terroir, viticulture, vinification and taste profile, and the cultural connection with their regions.

Presenter: Lucas Payà

Lucas Payà currently works as an independent consultant for several quality firms within the wine, beverage, and gastronomy industries.

For five years, Lucas served as sommelier for acclaimed chef Ferran Adrià’s highly esteemed restaurant elBulli, in Catalonia, Spain, with a wine inventory of over $2M. Between 2002 and 2007, he was employed as one
of the restaurant's two sommeliers/wine buyers [working under Juli
Soler's direction] and, one of the core team of fewer than a dozen who stayed on and worked throughout the winter too. During that period of time elBulli's wine list doubled its offerings.

Most recently, he worked as the wine & beverage director for José Andrés ThinkFoodGroup (TFG), where he oversaw the wine and beverage programs for all fifteen TFG restaurants in the U.S. and internationally. His involvement in the design and development of these unique beverage programs also marked the expansion of TFG restaurants outside the DC area.

Prior to working for TFG, he represented and promoted a number of top-tier wineries from Spain in the U.S. wine market, and was a collaborator in
Eric Solomon’s prestigious wine-importing company.

In his early years in the industry, he worked as a sommelier for the Spoon+ concept by chef Alain Ducasse in London. 

Lucas is a member of the respected L’Ordre des Coteaux de Champagne and a Certified Sherry Educator. His expertise on wine and beverages has appeared in multiple publications such as Wines from Spain News, The Boston Globe, El Mundo, Verema, Expansion, LA Times Magazine, Gayot,
Angeleno, Gourmet, The Tasting Panel, The Washington Post, The Wall Street Journal, The Somm Journal, Wine Enthusiast, Wine & Spirits, Food & Wine, Wine Spectator and Punch, among others. Lucas has been invited to take part in numerous international wine events and seminars. He has
visited many wine regions in Spain, France, Italy, Germany, Switzerland, the US, Canada, South Africa, Mexico and others, as a guest taster and buyer.

Learn more about Spanish wines with the Spanish Wine Scholar study & certification program.

Summary: 

Tour through Spain’s greatest white grape varieties and the most important wines they produce. This webinar will present several wines from Spain’s most iconic vineyards, along with their history, terroir, viticulture, vinification and taste profile, and the cultural connection with their regions.

Presenter: Lucas Payà

Lucas Payà currently works as an independent consultant for several quality firms within the wine, beverage, and gastronomy industries.

For five years, Lucas served as sommelier for acclaimed chef Ferran Adrià’s highly esteemed restaurant elBulli, in Catalonia, Spain, with a wine inventory of over $2M. Between 2002 and 2007, he was employed as one
of the restaurant's two sommeliers /wine buyers [working under Juli
Soler's direction] and, one of the core team of fewer than a dozen who stayed on and worked throughout the winter too. During that period of time elBulli's wine list doubled its offerings.

Most recently, he worked as the wine & beverage director for José Andrés ThinkFoodGroup (TFG), where he oversaw the wine and beverage programs for all fifteen TFG restaurants in the U.S. and internationally. His involvement in the design and development of these unique beverage programs also marked the expansion of TFG restaurants outside the DC area.

Prior to working for TFG, he represented and promoted a number of top-tier wineries from Spain in the U.S. wine market, and was a collaborator in
Eric Solomon’s prestigious wine-importing company.

In his early years in the industry, he worked as a sommelier for the Spoon+ concept by chef Alain Ducasse in London. 

Lucas is a member of the respected L’Ordre des Coteaux de Champagne and a Certified Sherry Educator. His expertise on wine and beverages has appeared in multiple publications such as Wines from Spain News, The Boston Globe, El Mundo, Verema, Expansion, LA Times Magazine, Gayot,
Angeleno, Gourmet, The Tasting Panel, The Washington Post, The Wall Street Journal, The Somm Journal, Wine Enthusiast, Wine & Spirits, Food & Wine, Wine Spectator and Punch, among others. Lucas has been invited to take part in numerous international wine events and seminars. He has
visited many wine regions in Spain, France, Italy, Germany, Switzerland, the US, Canada, South Africa, Mexico and others, as a guest taster and buyer.

Learn more about Spanish wines with the Spanish Wine Scholar study & certification program

Summary: 

Get a thorough view of Alsatian Riesling from an expert on Alsace! This grape variety with the highest reputation in Alsace can produce wines with an incredibly wide range of styles, from dry to sweet. This session will also explore the mineral dimensions of all Alsace terroirs. Learn about the supposedly famous and typical petrol aromas, about what is a truly dry Riesling, and discover how a famous producer's Riesling style may be better explained by its distinctive terroir of origin rather than by its winemaking style.

Presenter: Thierry Meyer

Thierry Meyer was born and raised in Alsace, France. He began writing about wine in 1999, using the newly-emerging internet wine forums to share tasting notes and insights into the wines of Alsace.

In 2001, Thierry started his signature dinner series, dedicated to pairing Alsace wines with fine food. He founded LOenothque Alsace in 2006 and launched the website oenoalsace.com, one of the most comprehensive websites dedicated to Alsace wines. At the same time, he started to promote a program of structured Alsace wine masterclasses and dinners.

From 2007 to 2011, Thierry was contributing editor of Le Guide Bettane & Desseauve des Vins de France, the influential French wine guide.

In 2014, Thierry started to lead the new Alsace Master-level education program for the Wine Scholar Guild, the leading provider of French wine study and certification programs internationally.

Study Alsace wines in-depth with our Alsace Study Trips. Learn more about French wines with the French Wine Scholar study & certification program.

Summary: 

Do you prefer Rieslings that are floral or fruity? Or do you appreciate an Old World style of Riesling with a petrol character?
Regardless of your preference, the characteristics of the wines you enjoy come from the vineyard. Climate, site, and vineyard management practices directly impact the production of specific flavors and aromas in wine grapes.

In this session you will learn how the unique Riesling qualities you value are produced in the vineyard and how climatic variation impacts those traits.

Presenter: Justine Vanden Heuvel

Justine Vanden Heuvel is an Associate Professor in Cornell Universitys School of Integrative Plant Science. She is actively involved in both research and teaching. She co-teaches the popular Wines & Vines class at Cornell, as well as more advanced courses including Principles and Practices of Growing Grapes and Making Wines.

Dr. Vanden Heuvels research focuses on optimizing flavors and aromas in wine grapes, and improving both the environmental and economic sustainability of wine grape production systems in cool climates. In response to the broad needs of the grape and wine industry, her program has established a strong focus on multi-disciplinary and collaborative approaches.

Dr. Vanden Heuvel is widely published in the field, with some of her most recent work appearing in the American Journal of Enology and Viticulture, Journal of Agricultural and Food Chemistry, HortTechnology and the Australian Journal of Grape and Wine Research. She is currently writing a textbook intended for college-level introductory courses in Viticulture and Enology.

Bibliography

• Reynolds, A.G., I.V. Senchuk, C. van der Reest, C. de Savigny. 2007. Use of GPS and GIS for elucidation of terroir: Spatial variation in an Ontario Riesling vineyard. American Journal of Enology and Viticulture 58: 145-162.
• Fischer, U., D. Roth, and M. Christmann. 1999. The impact of geographic origin, vintage, and wine estate on sensory properties of Vitis vinifera cv. Riesling wines. Food Quality and Preference 10: 281-288.
• Meyers, J.M., G.L. Sacks, and J.E. Vanden Heuvel. 2013. Glycosylated aroma compound responses in Riesling grapes to cluster exposure and vine yield. HortTechnology 23: 581-588.
• Vanden Heuvel, J.E. and T.L. Preszler, 2014. Cluster thinning in Late Harvest Riesling: Does it pay? Wines and Vines Magazine, May issue: 90-97.
• Kwasniewski, M.T., J.E. Vanden Heuvel, B. Pan, and G.L. Sacks. 2010. Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentration of Riesling. Journal of Agricultural and Food Chemistry 58: 6841-6849.
• Reynolds, A.G., D.A. Wardle, M.A. Cliff, and M. King. 2004. Impact of training system and vine spacing on vine performance, berry composition, and wine sensory attributes in Riesling. American Journal of Enology and Viticulture 55: 96-103.
• Preszler, T.L., T.M. Schmit, and J.E. Vanden Heuvel. 2010. A model to establish economically sustainable cluster thinning practices. American Journal of Enology and Viticulture 61: 140-146.
• Preszler, T.L., T.M.Schmit, and J.E. Vanden Heuvel. 2013. Cluster thinning reduces the economic sustainability of Riesling production. American Journal of Enology and Viticulture 64: 333-341.
• Reynolds, A.G. and J.E. Vanden Heuvel. 2009. Influence of grapevine training systems on vine growth and fruit composition: A review. American Journal of Enology and Viticulture 60: 251-268.

Learn more about French wines with the French Wine Scholar study & certification program.

Summary: 

Chenin Blanc is a wonderful grape variety, capable of creating some of the world’s best wines, especially in the Loire Valley. Yet, even here, in the “Kingdom of Chenin,” plantings of Chenin Blanc are limited to very specific areas and appellations. Moreover, the geology of these various appellations significantly influences the resulting style of wine.

This session will explore the characteristics of Chenin grown on slate and limestone soils.

Presenter: Pascaline Lepeltier MS

Blame the Château d’Yquem 1937 for convincing 2010 StarChefs.com Rising Star Sommelier Pascaline Lepeltier to begin her brilliant career in wine. Detouring from a master’s in philosophy and a career as a university teacher, the Loire Valley-born (Angers), Lepeltier began her obsession with wine at the two star Michelin-rated L’Auberge Bretonne under celebrated Chef Jacques Thorel, starting as assistant sommelier and soon presiding over a list of more than 4500 wines.

Within a year, Pascaline accomplished the remarkable feat of being named both Best Loire Valley Young Sommelier and Best Brittany Sommelier. While working as Beverage Director at Rouge Tomate in Brussels, she decided to intern at the George V in Paris under the direction of Best European Sommelier Eric Beaumard to train for the 2008 Best French Sommelier competition which paid off with a second-runner-up finish: the best result ever achieved by a woman. She again placed as the second-runner-up in 2010 and 2012. Currently Beverage Director of Rouge Tomate NYC, she was named one of the five best new US sommeliers of 2011 by Wine & Spirits magazine, one of the "New Wine Prophets" by Time Out NY and one of the “40 under 40” beverage influencers by Wine Enthusiast.

Lepeltier makes sure she is as knowledgeable about winemaking as she is about tasting, spending much time in vineyards and working harvests. It was through such visits that she discovered the world of natural wine. Called the “Natural Wine Evangelist” by Ray Isle in Food & Wine, Lepeltier’s strong advocacy of this authentic and pure approach is reflected in the large number of organic or biodynamic wines on her Rouge Tomate wine list, awarded in 2013 by the NY Times as one of the best in NYC, and 3 stars in 2014 by the World of Fine Wine. It is not surprising that she has written for various prominent wine guides and books in France -- including Art of Eating and Wine & Spirits- and was featured in numerous food and wine publications -- NY Times, Wall Street Journal, Wine Spectator, Decanter, Wine & Spirits, Food & Wine, Saveur, The World of Fine Wines, La Revue des Vins de France, etc.

In May of 2014, Lepeltier passed the rigorous series of the Master Sommelier exams and joined an elite group of Master Sommeliers worldwide, becoming the 21sr woman to achieve the title since the examinations were first set in 1986 for the American Chapter of the CMS.

Now, with her exams behind her, Pascaline is sharing her knowledge with her colleagues, currently teaching wine for the Court of Master Sommeliers and the ICC.

Lepeltier also holds two Masters in Hospitality Management and “Management des Arts de la France” from Angers University – I.M.I.S.-Esthua.

Learn more about the Loire Valley with the French Wine Scholar study and certification program and Loire Master-Level program. 

Summary: 

Carignan is much maligned and seldom celebrated. Mediocre, rustic and dilute or concentrated, layered and charming ? Would the real Carignan please stand up ?

It is true that Carignan would probably not feature in most people's Top 10 list of favourite grape varieties, but is that justified ? Why are some of the best estates in the Languedoc-Roussillon so keen on Carignan? What is the history and what are the characteristics of this often ridiculed grape variety?

Ditch your preconceptions, forget what you may have read and come prepared with an open mind. It's time to reappraise this red wine stalwart of the Midi.

Presenter: Matthew Stubbs MW

Matthew began his career in the UK Wine Trade in 1987 after graduating from University with a language and business degree. He joined Seagram UK, part of one of the worlds largest drinks companies, worked for 2 years in Retail (Oddbins), and later picked up experience in marketing and sales through independent specialist wine merchants, prestige hotels and restaurants and national retailers. He received his MW in 1996.

In January 2001 he left Seagram to head up the Wine Department of Safeway, the UKs third largest wine retailer. He was responsible for a range of over 900 wines, 500 stores, annual sales of 84 million bottles with a 340m annual turnover. During this time, the company was recognised for having one of the most quality-led and eclectic wine ranges on the UK high street.

He left Safeway in June 2004 to set up his own wine brokering and consultancy company based in the Languedoc. In July 2008 he founded Vinecole, a wine school based near Carcassonne. It was a chance to realize a dream of living not only in France but also working in the most exciting wine region in the world.

Summary: 

Ask the average wine consumer about Grenache and you will probably get a blank stare; yet it is one the greatest, most important wine grapes in the world today. Join Jay Youmans CWE, MW as he explains why Grenache often plays a role in a blend, rather than as a single varietal wine. We will look at the history and origins of this curious grape, and discuss the challenges it presents in both the vineyard and winery. We will examine the characteristics that Grenache adds to wines such as Rioja, Priorat, Montstant, GSM’s from Australia, Gigondas, and Chateauneuf-du-Pape.

Presenter: Jay Youmans MW

Jay has been involved in the wine industry for nearly 30 years.  He owns Rock Creek Wine Merchants LLC. and The Capital Wine School, www.capitalwineschool.com. He is a Certified Burgundy Wine Educator, an Advanced Level Sommelier, a Certified Wine Educator, and a Master of Wine.

Jay is the 21st American to pass the MW exam, considered the most difficult of its kind in the world. His dissertation was on cool climate viticulture. He also won the Vina Errazuriz award for an outstanding paper on the business of wine.