Displaying items by tag: fortified wine

Summary: 

We have finally reached part 3 of our winemaking series with Nova Cadamatre MW.  In this final webinar, Nova will go over the general production methods of Sparkling and Fortified wines including traditional method sparkling, tank sparkling, and different fortification timings and age factors that influence the final style of wine.  It is ideal that either part 1, part 2 or ideally both have been watched before watching this webinar because this will build on the knowledge from the earlier webinars.  

Presenter: Nova Cadamatre MW 

A winemaker with a broad and diverse background, Cadamatre started in wine on the East Coast as a winemaking apprentice with Stargazers Vineyard in 2003. After graduating from Cornell University in 2006 with a Bachelor's in Viticulture, Nova moved to California. During her time in California, she worked with fruit from all over the state, eventually settling in Napa and focusing on Bordeaux and Burgundian varieties from some of the top vineyards in the area, including To Kalon, Vine Hill Ranch, MacDonald, Detert, and Hyde Vineyard.

In 2015, she started her brand Trestle Thirty One, in the Finger Lakes of NY. In 2020, added Snowshell Vineyards for Naked Wines and, in 2022, will be launching Fiadh Ruadh, a 100% Cabernet Sauvignon from Stags Leap AVA in Napa. She currently goes back and forth between Napa and the Finger Lakes to manage both her CA projects and her projects in NY.

In 2017, Nova was the first female winemaker in the US to achieve the title of Master of Wine. In addition, she has been named to Wine Enthusiast's Top 40 under 40 list and has numerous 90+ scoring wines to her credit from both coasts.

Summary:

Fortified wines such as port, sherry or marsala are slipping out of fashion. It’s no different with Madeira, but this highly food-friendly beverage deserves your attention.

Madeira is unique in its exceptional acidity and freshness, and also in its ability to age. No other wine has the ability to start showing its fruit at its best when 100 years old.

We’ll talk about this Portuguese island – where it is, and why the terrain and climate are different compared to the Azores or the Canary islands. How did vines come to be planted here, and what are the conditions for grape growing?

We’ll cover the winemaking, how madeira is made and what you can expect from the various styles and single varietals. Get to grips with 10-year-olds, colheita, frasquiera, garrafeira and more. Understand why Sercial, Verdelho, Bual and Malmsey are so revered, and why Tinta Negra Mole was always regarded as second best. And what about

Learn the difference between madeira’s two key ageing techniques: estufagem and canteiro.

There will also be a brief mention of the developing sector of Madeiran still (unfortified) wines, and how this compares with the traditional and hard-to-find vino seco.

Presenter: Simon J. Woolf

Simon J Woolf is an award-winning English author and wine writer, currently based in The Netherlands.

An acknowledged expert on the developing niche of natural wine, he's written for Decanter magazine, Meininger’s Wine Business International, World of Fine Wine and Noble Rot, and many other publications. Simon is the editor of The Morning Claret, an online wine magazine which specialises in natural, biodynamic, organic and orange wine.

Simon's first book "Amber Revolution - How the world learned to love orange wine" was published in 2018, and won the Roederer Wine book of the year award in 2019. Simon has also won numerous awards for his magazine features and online columns.

Simon travels regularly to countries such as Georgia, Slovenia, Italy and Portugal, where he continues to research the stories and traditions behind artisan winemaking. His second book, Foot Trodden, a collaboration with photographer and wine communicator Ryan Opaz, was published in October 2021. It is described as a journey deep into the soul of Portuguese wine.

Simon is also active as a presenter, editor, wine judge and translator.

WSG members still enjoy a discount on Simon's book "Food Trodden" ! Get your discount HERE

Summary: 

For many years the area around Marsala has been producing a fortified wine that enchanted the English merchants landing on the western coast of Sicily in the XIX century.

This wine was sold around the globe gaining the same reputation as the well-known Port, Sherry and Madeira wines. Unfortunately, its big success and the large-scale production undermined its reputation, converting it into a wine often associated with low quality and price. But thanks to stubborn producers proud of the local traditions, Marsala´s potential to reaffirm itself as one of the great fortified wines in the world has been revealed again.

This WSG Live will guide you through the world of Marsala wines and their history, their production and the factors affecting the different styles, revealing the new wave of producers who are fighting to take "this Great forgotten" back to fame.

Presenter: Tommasella Perniciaro, DipWSET

Tommasella Perniciaro was born in Italy, but her professional career took her to Spain and Sweden, where she currently lives. After taking the WSET Diploma in Wine and Spirits in London in 2015 and the French Wine Scholar (FWS) in 2016, she became WSET Certified Educator and founded The Good Wine Habit wine school in Gothenburg, where she runs the WSET Level 1-3 wine courses. Moreover, she teaches the online WSET Diploma in Wine for the WSET London School. Tommasella is a Vinitaly Italian Wine Ambassador (VIA), Vinitaly Certified Italian Wine Educator and Valpolicella Wine Specialist (Consorzio Tutela Vini della Valpolicella) for the Swedish market, where she organizes masterclasses and tastings about Italian wines for the trade and wine lovers. She recently got the Italian Wine Scholar (IWS) qualification with the Highest Honors.

Summary: 

After a first webinar earlier this year on the vins doux naturels of France, Guilherme will focus this time on the fortified wines from the rest of the world with a focus on Italy, Spain, Portugal, Greece and New World (i.e. South Africa, USA, Australia).
 
He will explain them in their historical and geographic context; present to you their terroirs, appellations, vinification methods and aging methods.
 
Finally, he will discuss the gustative and olfactive characteristics of these wines.

Presenter: Guilherme Marques Martins, PhD  

Guilherme Martins holds a PhD from the University of Bordeaux (France) in wine microbiology and biotechnology, and an enologist graduate degree from the University of Vila Real (Portugal). His experience as a winemaker covers such countries as Portugal, France and the US.

He is currently the coordinator of the Master in Vineyard and Winery Management at the Institut de Sciences de la Vigne et du Vin at Bordeaux. His teaching presently focuses on winemaking as well as winery design and equipment.

He collaborates in wine consulting for various academic and commercial projects. He also lectures at various locations around the world, and actively participates in promoting and developing innovations in winemaking research useful for both students and the community at large.

Learn more about French Fortified Wines with the French Wine Scholar study and certification program.

Summary: 

What is fortified wine? Our presenter will answer this question, along with providing a historical and geographic context.

Guilherme will present the winemaking principles associated with fortified wines, with a particular emphasis on French fortified wines, inclusive of their terroir, appellations, vinification methods and ageing method.

Specifically, he will cover Vins Doux Naturels from the Rhne Valley, Corsica, Languedoc and Roussillon as well as Vins de Liqueur (AOP: Pineau des Charentes, Floc de Gascogne, Macvin du Jura and Non-AOP: Ratafia Champagne, Cartagne Languedoc). Finally, he will discuss the gustative and olfactive characteristics of these wines.

Presenter: Guilherme Marques Martins, PhD

Guilherme Martins holds a PhD from the University of Bordeaux (France) in wine microbiology and biotechnology, and an enologist graduate degree from the University of Vila Real (Portugal). His experience as a winemaker covers such countries as Portugal, France and the US.

He is currently the coordinator of the Master in Vineyard and Winery Management at the Institut de Sciences de la Vigne et du Vin at Bordeaux. His teaching presently focuses on winemaking as well as winery design and equipment.

He collaborates in wine consulting for various academic and commercial projects. He also lectures at various locations around the world, and actively participates in promoting and developing innovations in winemaking research useful for both students and the community at large.

Learn more about French Fortified Wines with the French Wine Scholar study and certification program.

Summary: 

What is the proper way to store and serve sparkling wines, fortified wines or dessert wines? Plus, once you have them in the cellar, what is the best way to recommend and sell these wines? Master Sommelier, Matt Stamp, will lead us through the proper serving techniques for these special wines.

Presenter: Matt Stamp MS

Matt Stamp learned the wine and restaurant trade in his hometown of Omaha, Nebraska, where he managed V. Mertz, a local fine-dining institution owned by his family. Matt built the restaurant's award-winning wine list and earned the staff a semifinalist nod for a James Beard Award in Outstanding Wine Service.

Matt has worked as a sommelier at The Farmhouse Inn and Restaurant in California's Russian River Valley and at The French Laundry in Yountville, one of a handful of American restaurants to have earned three Michelin stars. While at The French Laundry, Matt finished first in the inaugural TOP SOMM competition in 2010, earning the title Americas Top Sommelier. He also completed the Master Sommelier exam in 2011, joining the premier ranks of fewer than 180 Masters worldwide.

Matt is the Education Director for the Guild of Sommeliers, a non-profit organization that provides networking, educational, and scholarship opportunities for its members. He hopes to have a great impact on the next generation of sommeliers through education and mentorship.

Learn more about wine with our wine study programs.