Coronavirus and Its Impact on the Movement & How Natural Wine Has Changed the Wine World

Displaying items by tag: wine 101

Summary: 

Travel through Italy's culture, food and wine scene with some of the most beloved grape varietals from North to South.

The Italian Ministry of Agriculture's list of registered grape varieties lists 494 although many say there are a lot more!

Ciro selected 10 that he believes strongly represent the multi-faceted Italian wine scene and tell their stories in a very unique way. From the Nebbiolo in Piemonte, Val d'Aosta and Valtellina to the Zibibbo of Pantelleria, let the journey begin!

BONUS: CIRO's recommended traditional food pairings for these 10 key grape varieties:

  • NEBBIOLO – Tajarin al sugo di carne (homemade egg pasta with meat sauce) or risotto with truffle
  • SCHIAVA – Risotto ai frutti di Bosco (risotto with fresh wildberries)
  • GLERA – Prosciutto San Daniele or any small bites
  • CORVINA – Brasato di cervo (braised venison with juniper berries)
  • LAMBRUSCO – SALUMI, mortadella, culatello, lardo, salame but also Bolognese and Lasagna with meat sauce
  • SANGIOVESE (it’ll depend on which e.g. Chianti vs Brunello or some else) – for the lighter styles a ribollita soup could do great for the more intense and structured a grilled T-Bone or even Sausage and beans all’uccelletto
  • VERDICCHIO – Brodetto di pesce (seafood stew with a light tomato broth) or crudo (sushi)
  • MONTEPULCIANO – Spaghetti alla chitarra con polpettine (typical square shaped spaghetti with tiny meatballs, tomato sauce and pecorino)
  • AGLIANICO – Grilled sausages, Pork chops with fried potatoes and vinegar peppers
  • ZIBIBBO – Bacio pantesco (most classic dessert of the island) or Cannoli or Cassata Siciliana

If you just Google the names of the dishes you will find the recipes!

Presenter: Ciro Pirone

Ciro Pirone, Director of Italian Wines for Horizon Beverage Company, is a graduate of the Istituto Alberghiero (Hotel and Restaurant Management school) of Salerno, Italy.  Traveling and working in Italy, England and the US, Ciro developed an incredible passion for wine, food and culture. After all, growing up in Italy, wine was always a very important part of his family’s lifestyle and traditions.

In 1999, Ciro moved to the US permanently.  He landed in Boston, where he continued his wine studies at Boston University, the International Sommelier Guild and the London –based Wine & Spirits Educational Trust (WSET). In 2007, Ciro accepted the position of Italian Wine Specialist for Horizon Beverage. After successful growth at HBC, Ciro accepted on a new challenge as the US Brand Manager for the Arnaldo Caprai Winery of Montefalco (Umbria), the top producer of worldwide recognized Sagrantino di Montefalco. In June 2011, Ciro returned to Horizon Beverage with a new position of Director of Italian Wines in support of their expanding presence in the New England marketplace.  Ciro is happy to share his passion for Italian wine and culture in an effort to give the American wine consumer  a better understanding and appreciation for Italian wine!

Learn more about Italian Wines:

Published in Italian Wine 101

Summary: 

The Italian wine landscape is beautiful but treacherously complicated. Alfonso Cevola, who writes the “On the wine trail in Italy” blog since 2005 will (virtually) hand out decoder rings to help navigate the wondrous world of Italian wine in this webinar.

Presenter: Alfonso Cevola

Alfonso is the Corporate Director for Italian Wines for Glazer’s. His blog; On the Wine Trail in Italy, www.alfonsocevola.com, is rated one of the top wine blogs in the world and is the winner of the 2012 Wine Blog Award in the Best Single Subject Category.

In recognition of noteworthy support of the wines of Italy in America, the Italian Trade Commission honored Alfonso with the Distinguished Service Award for a longtime commitment and contribution to the Italian wine industry in 2009.

He is the 2013 recipient of the Vinitaly International Award, given for a lifetime of service with Italian wine.

He received the Nickel & Nickel Fellowship for wine writing at the 2008 Symposium for Professional Wine Writers at Meadowood Napa Valley. He is a Special Contributor to the Dallas Morning News, and has published work in The Art of Eating, The World of Fine Wine and Sommelier Journal.

Alfonso participates in seminars and panels for the Italian Trade Commission, the Texas Sommeliers Conference, Society of Wine Educators and Vinitaly.

Alfonso has been involved in the writing, selling, educating and advancing the cause of Italian wines since 1978.

Learn more about Italian Wines:

Published in Italian Wine 101
Wednesday, 17 February 2016 05:00

The Key White Grapes of Spain with Lucas Payà

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

Published in Spanish Wine 101

Summary:

Wine is a product of grapes, but it is just as much a product of the environment in which those grapes are grown. In this webinar, we will explore the important factors that ultimately influence what ends up in your glass, inclusive of climate, soil, vine propagation, planting decisions, farming practices and harvest considerations.

Presenter: Tracy Ellen Kamens, Ed.D., DWS, CWE

Tracy Ellen Kamens is a wine educator, writer and consultant who currently serves as Membership Director for the Wine Scholar Guild. In addition to her role as an ambassador for the Napa Valley Vintners and the Alliance des Crus Bourgeois, she is on the Curation Team for Wine Ring.

Tracy has taught at the International Wine Center, New York University, Cornell University and Baruch College and has also worked with the Wine & Spirit Education Trust, Consorzio Chianti Classico, Balzac Communications, Consorzio Prosecco Superiore and Sopexa. Dr Kamens previously spent time at Deutsch Family Wine & Spirits in their public relations department.

Tracy earned her doctorate in higher education and also holds the WSET Diploma of Wine & Spirits and the Society of Wine Educators’ Certified Wine Educator certification.

Published in Viticulture

Summary:

Traditional food and wine pairing recommendations focus on basic wine dimensions such as aromas, acidity, tannins or sweetness.

This is sufficient to create a list of standard grape variety wines to match all kinds of dishes, including pasta and pizza. Yet, heavenly food and wine pairing -- the one plus one = three -- goes well beyond this simple approach.

To achieve the perfect match and creating memorable associations also requires the consideration of a wine's power; the complexity of its aromas and taste; saltiness; and its overall structure. Moreover, the food needs to be decomposed into its main ingredients and cooking method, as well as accompanying side dishes or sauces.

In this webinar, you will discover a method to select the perfect wine or adjust your dish ingredients to be a perfect companion to your selected wine. Thierry will illustrate his approach with the selection of a wine to pair with a shrimp, avocado and pink grapefruit salad. After this webinar, the art and science of food and wine pairing will become an intellectual challenge that you will be ready to meet.

Presenter: Thierry Meyer

Thierry Meyer was born and raised in Alsace. He began writing about wine in 1999 when he started using the newly emerging wine forums to share tasting notes and insights on the 1000 Alsace+ wines he tastes each year.

In 2001, Thierry started his signature dinner series dedicated to Alsace wines. These have quickly become important occasion for wine lovers from all over the world to experience fine Alsace food paired with some of the finest wines in the world.

In 2006, Thierry founded L’Oenothèque Alsace (www.oenoalsace.com), one of the most comprehensive modern resources dedicated to Alsace wines. At the same time, he started to promote a program of structured Alsace wine master classes and dinners, each dedicated to a specific theme and each aimed at discovering the richness and variety of Alsace wines in all categories. These sessions are open to all wine lovers, from absolute beginners to professionals, and aim to help them discover the wines of Alsace or further develop their knowledge and preferences. L’Oenothèque Alsace also organizes visits to local vineyards in order to discover the unique geological complexity of Alsace. L’Oenothèque Alsace does not sell wine, and is not connected to any wine producer or association and therefore offers completely impartial advice, allowing wine lovers to discover the quality and diversity of Alsace wines.

From 2007 to 2011, Thierry was contributing editor for Bettane & Desseauve, the influential French wine guide. In this, he covered the Alsace region, as well as the Jura, Savoie and Bugey regions. Thierry is a member of the Confrérie Saint Etienne d’Alsace, which gives him numerous occasions to taste Alsace wines which are up to 80 years old.

In 2012, Thierry joined the Decanter World Wine Awards jury as Regional Chair for Alsace.

Published in Food and Wine Pairing

Summary: 

As was discussed in Viti 101, wine is a product of many influences, particularly those that happen in the vineyard. However, grape growing is only half the story.

In this webinar, we will explore the various practices and procedures that take place once the grapes arrive at the winery such as sorting, crushing, fermentation, must adjustment, winemaking vessels, post-fermentation options and aging.

Presenter: Tracy Ellen Kamens, Ed.D., DWS, CWE

Tracy Ellen Kamens is a wine educator, writer and consultant who currently serves at Membership Director for the Wine Scholar Guild. In addition to her role as an ambassador for the Napa Valley Vintners and the Alliance des Crus Bourgeois, she is on the Curation Team for Wine Ring.

Tracy has taught at the International Wine Center, New York University, Cornell University and Baruch College and has also worked with the Wine & Spirit Education Trust, Consorzio Chianti Classico, Balzac Communications, Consorzio Prosecco Superiore and Sopexa. Dr. Kamens previously spent time at Deutsch Family Wine & Spirits in their public relations department.

Tracy earned her doctorate in higher education and also holds the WSET Diploma of Wine & Spirits and the Society of Wine Educators Certified Wine Educator certification.

Published in Wine 101
Friday, 30 September 2011 05:00

Ultimate Intro to Wine with Jessica Bell, DWS, FWS

Summary: 

To conclude our introductory webinar series, the FWS welcomes Jessica Bell from the My Wine School!

Jessica has designed a course to help you navigate the world of wine with confidence…and all in less than an hour.  The class begins with an introduction to wine and winemaking, then reveals the secrets to tasting and talking about wine like a pro.  Jessica will also unveil the mystery behind pairing wine with food.

Join us! This wrap-up webinar will give you the fundamental background you need to explore the world of wine on your own from a position of strength.

Presenter: 

Having taught thousands of wine aficionados and professionals over the last decade, Jessica Bell feels most comfortable with a glass of wine in hand. In recent years, however, she began to notice a glass of wine at non-glass venues, like stadiums and concerts, was not an option.

 
A relentless closet inventor, Jessica set out to invent a wine glass that would be the smart and fun solution to non-glass wine consumption. With a Beta launch in the summer 2016, HaloVino®, the world’s first shatterproof, stackable, stemless wine glass, can now be found at MLB ballparks, NBA stadiums, major festivals, grocery stores and backyard shindigs.

Jessica admits her professional trajectory post-NYC-investment-banking days has been a thinly veiled attempt to legitimize her love of wine-ing and dining. Upon leaving Goldman Sachs, she worked at a winery in Spain, then as a sommelier in New York City and, finally, as wine school owner in Milwaukee and Chicago. An internationally respected wine educator, Jessica served as France’s Armagnac Ambassador, USAID’s wine education liaison to the Republic of Georgia and Napa Valley Vintner’s prestigious scholarship recipient. She is also an approved educator of several regions including Burgundy, Rhone and Spain, and holds a Diploma in Wine & Spirits from the WSET®, and a certificate in Viticulture & Vinification from the American Sommelier Association.

Jessica can be found on radio and TV as a regular wine contributor, and host of the Emmy award-winning food show, Wisconsin Foodie. As a mom to two young children and a hustling startup founder, Jessica currently has no hobbies outside drinking wine, eating out, travelling and spending time with her family… and wouldn't want it any other way! Cheers!

Published in Wine 101
Tagged under

Summary: 

While any presentation on wine will focus on regional differences, wine is a product of culture, more than it is of geology.

Exploring the world of French wine through the lenses of history, culture, and sociology, Paul Wagner traces the role that they have played in creating the Wines of France we know today and provides participants with a creative and entertaining way to teach about French wine.

Presenter: Paul Wagner

Paul Wagner formed Balzac Communications & Marketing on April Fools’ Day, and for good reason. He wanted to have fun in the wine business. And while his clients include a broad range of national and international companies and organizations, he’s never lost sight of the fun.

He’s an instructor for Napa Valley College and the Culinary Institute of America, and is a guest lecturer at universities famous throughout the world—known both for his lectures on wine and wine marketing and his enormous repertoire of bad jokes. But he does know a thing or two about wine and marketing.

He co-authored a book: Wine Marketing & Sales, Strategies for a Saturated Market that won the Gourmand International Award in 2008 for the best wine book of the year for professionals. And it sold out in three years, so they released a second edition in 2011. So there.

Paull is also hosting a podcast on wine with Rick Kushman of Capital Public Radio: BOTTLE TALK WITH RICK & PAUL

Paul is a founding member of the Academy of Wine Communications, a member of the nominations committee of the Culinary Institute of America’s Vintner’s Hall of Fame, and was inducted into the Spadarini della Castellania di Soave in 2005. And in 2009 he was honored with a “Life Dedicated to Wine” award at the Feria Nacional del Vino (FENAVIN) in Spain. While he was still alive. Go figure.

Learn about the complex and fascinating wine regions of France with the French Wine Scholar study and certification program.

Published in French Wine 101
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