The Rhône is France’s second largest producer of AOC wines (after Bordeaux). Its viticultural history dates back to the Romans who sculpted its terraced topography and introduced the vine.
It is in the Rhône where east meets west. The granite and schist of the Massif Central (west) collide with the sedimentary soils of the Alps and its foothills (east)….
So, how well do you know the Rhône?
Each year, the Wine Scholar Guild awards a full scholarship for each of the following programs to three students of the Institute of Masters of Wine: French Wine Scholar, Italian Wine Scholar, and Spanish Wine Scholar study & certification programs.
These scholarships are designed to allow students preparing for the Master of Wine exam to further and strengthen their French, Italian, or Spanish wine knowledge.
Bourgogne has applied some new math to count its AOCs. They have shed their claim to 100 AOCs and reorganized their appellations to fit within a count of 84.
It is almost here. That wonderful day in March that wine lovers all over the world anxiously wait for every year. Thousands gather for jubilant festivities of the wines of Beaujolais. No, my calendar does not need adjusting. November’s annual harvest fete known as Beaujolais Nouveau Day is a distant memory by the time the real stars of this French wine region are allowed to be released to adoring fans. Though you would be correct if you said I was overstating the excitement of the annual release of the crus of Beaujolais (and in actuality most are aged longer than laws dictate), these are wines worth celebrating.
The Crus of Beaujolais are stand-alone AOCs representing the region’s very best vineyard land. These are high-quality wines reflecting individual terroirs and showcasing the great potential of the Gamay grape. Gamay is one the most underrated red grapes and the Crus of Beaujolais provide an incredible value to quality ratio.
There are ten Beaujolais Crus, each named for a village within the growing area. Following in succession, the Crus span approximately 20km/12.5mi of northern Beaujolais. The soils in this part of the region are largely what makes these places so special. Primarily a mixture of ancient granite and schist, the soils of the Cru areas bring out the best in Gamay. Across the board, these are structured, complex wines with spicy aromas and the potential to age well, but each Cru has its distinctive signature. The following excerpts from our French Wine Scholar™ manual describe what makes each Cru special.
A BIT OF WINE CHEMISTRY: Lessons from Champagne
Day one of the Champagne study trip initiated a discussion which continued throughout the week of factors impacting aromas and flavors in champagne. Broadly, aromas can be categorized into the impacts of grape variety, terroir, vinification, and post-production events (influencing individual bottles versus entire “batches”).
This article will focus upon the biochemistry of sulfur, nitrogen, oxygen, and sugars in an acidic environment (esters arising from acidification of alcohol); the intent is not intended to be comprehensive. For purposes of this essay, the use of the word aroma will include the complex notes of aging characterized as “bouquet.”
“Although many efforts have been made to characterize the quality and flavor of the compounds in wine… tasting remains the single universal test used… This is because the taste of a molecule, or blend of molecules, is constructed within the brain of a taster.” F. Brochet and D. Dubourdieu, 2001
While a selection of wonderful wines is a great start, it may not be enough to present a winning session. A keen understanding of andragogy, coupled with the knowledge of helpful tools and how to integrate them into your classes, can take your wine presentations to the next level.
With 20 years of experience in education, Tracy Ellen Kamens marries her passion for teaching with her love of wine.
In addition to teaching both consumer and trade classes through her company, Tracy is a frequent presenter at international conferences. She previously served as the Education and Certification Consultant for the Society of Wine Educators.
Tracy’s wine knowledge includes the Certified Wine Educator credential from the Society of Wine Educators, WSET’s Diploma of Wine & Spirits (with Merit), Certified Wine Judge from AWS and the title of International Bordeaux Instructor from L’Ecole du Vin de Bordeaux. She completed the Napa Valley Vintners’ Wine Educators Academy in 2008 and was accredited by the CIVC and IVDP as a Wine Location Specialist.
A board member of the Wine Media Guild, Tracy has written for both print and online publications. Additionally, she has served as an editorial consultant for Columbia University Press.
Tracy holds a doctorate from the University of Pennsylvania and a B.S. degree from Cornell University.
Visit Tracy's new website at: http://www.tracyellenkamens.com/
Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.
The New Wine Fundamentals program is presented by Master of Wine Tim Hanni. This new approach stresses deepening our understanding of the factors that influence consumer wine preferences, attitudes and behaviors.
His new book, "Why You Like the Wines You Like, changing the way the world thinks about wine" is a revolutionary, myth-busting approach to wine and food enjoyment based on the latest palatal and consumer research, published by author Tim Hanni, Master of Wine. This book introduces the physiological and psychological factors that shape personal wine preferences. It offers empowerment to wine drinkers at all levels. Hanni’s wine and food principles were adopted last year and taught as part of the Advanced Diploma curriculum for the Wine & Spirits Educational Trust. "Wine and food pairing is has become an imaginary and metaphorical exercise with little basis in reality," Hanni says. "I am on a mission to have everyone pair wines with the diner, not the dinner."
The webinar will cover:
Master of Wine, Certified Wine Educator
Author: Why You Like the Wines You Like: Changing the way the world thinks about wine.
Wine Industry Faculty Sonoma State University
www.timhanni.com for more background and information
Tim Hanni is an internationally renowned 'flavor maven.' A professionally-trained chef and author, he is one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine.
He is a Certified Wine Educator accredited by the Society of Wine Educators. He has been involved with wine- and food-related businesses, education and research for over thirty-five years.
Hanni has a unique perspective on food and wine, providing a modern and innovative approach to the subject. Hanni is recognized for introducing the concept of the "umami" taste phenomenon to the wine and food community.
He has lectured in over 27 countries around the world on the topics of flavor balancing, sensory sciences, wine and culinary history.
His principles for promoting pairing wine with the diner, not the dinner, are now adopted and taught by the Wine and Spirits Education Trust worldwide.