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Displaying items by tag: winemaking

Wednesday, 13 June 2018 11:22

Appassimento with Alan Tardi

The technique of allowing grapes to dry out and shrivel up after harvest and before vinification is an ancient one that dates back to the early stages of serious wine making in places like Mesopotamia, Greece and Italy via the Ancient Romans. And nowhere else in the world is this practice as alive and well today as it is in Italy.

In this webinar we’ll investigate the early origins of this practice and the reasons behind it.

Then, pausing for a quick look at the wine called Commandaria from Cyprus that is a very early and still extant example, we’ll flash forward to a survey of wines that continue to be produced by this technique today, both dry and sweet, including Recioto della Valpolicella and Amarone, Sfursat/Sforzato (nebbiolo from the Valtellina, Lombardy), Erbaluce di Caluso, Malanotte del Piave (Raboso), Sciacchetrà (Cinque Terre, Liguria), and/or Vin Santo (Tuscany).

We’ll take a look at the various grape varieties, the origins of the local traditions, the terroir, a representative producer or two, and food pairings. Specific examples chosen for discussion will be the ones deemed most interesting and representative.

Presenter: Alan Tardi

Alan Tardi first became interested in wine through food, working as a cook, chef, and chef-owner in New York City.

As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, and Sommelier Journal.

In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process.

This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.

In 2015, Tardi became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco.

His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.

Published in Italian Wine 101

Rosé winemaking is not as simple as books would have you believe.

In fact, there is a wide range of complex vinification techniques resulting in a wide gamut of wine styles and an even wider range of colors and hues.

After a year’s worth of research while writing a book on rosé, Elizabeth Gabay, MW, has found that defining and perfecting pink is a lot more involved than saignée and direct press! This webinar offers you a chance to get technical and cutting-edge! Join us!

Presenter: Elizabeth Gabay MW

  • Master of Wine specialized in Provence
  • Provence Resident since 2002
  • Speaker at international wine conferences and international wine judge
  • Author of Rose: Understanding the Pink Wine Revolution

About Elizabeth's book: Rosé: Understanding the Pink Wine Revolution

Rose has seen a huge boom in sales over the last twenty-five years. Popular particularly with younger drinkers, its move into the spotlight seems to be part of a fashion for all things pink. The wines are often thought of as fresh and undemanding but while for many that is part of their appeal, here Master of Wine Elizabeth Gabay reveals the other side of rose, discovering wines (some unavailable beyond the winery steps) that are every bit as complex and intriguing as their red and white cellarmates.

After taking us through the history of rose and discussing varieties and winemaking methods, Gabay turns her attention to the regions where rose is made, first introducing us to historic wines such as Tavel, Cigales and Rose d’Anjou. She next journeys to the heart of the revolution, Provence. The region’s pale-hued wines have become the height of fashion, with wineries owned by Hollywood stars and wines such as Garrus commanding premium prices. Unsurprisingly this has led to much emulation, but as Gabay continues her global rose investigations she discovers that pale is not the only interesting form of rose.
Indeed, one challenge for rose producers is persuading drinkers to look beyond the colour, for as Rose demonstrates these wines come in a huge variety of styles. From traditional clairet roses made using the saignee method to vins gris, natural wines and experimental styles, produced as far afield as British Columbia and Marlborough, California and Crimea, Gabay has tried (nearly) all of them. The result is a detailed yet conversational book that will provoke discussion among those in the industry, wine aficionados and students.

 

Published in Vinification

During his presentation, Dr. Kennedy will explore the wonderful world of red wine tannins.  Crafting well balanced, perfectly extracted red wine takes time to master.  Beginning in the vineyard and ending in your wine glass, he will explore this fascinating group of molecules and the factors that influence their perception.

Presenter: James Kennedy

James Kennedy is Professor and Chair of the Department of Viticulture and Enology, and Director for the Viticulture and Enology Research Center at California State University, Fresno. Dr. Kennedy is most widely recognized for his research on improving our understanding of grape and wine tannin chemistry, with the primary goal being the improvement of red wine astringency quality. Dr. Kennedy has published extensively as an author or co-author in peer-reviewed journals, grape and wine industry publications, and proceedings. He has contributed numerous book chapters on grape and wine phenolic chemistry and has co-edited a book on the chemistry of red wine color.

Dr. Kennedy received his Bachelor s degree in Chemistry and his Ph.D. in Agricultural and Environmental Chemistry, both from the University of California, Davis, and has worked in the wine industry (Ridge Vineyards). After receiving his PhD, Dr. Kennedy conducted postdoctoral research on grape and wine phenolic chemistry at the University of Adelaide in South Australia before becoming a faculty member at Oregon State University where he was instrumental in developing the Enology and Viticulture option in their Food Science program. Upon leaving Oregon State University, Dr Kennedy worked at the Australian Wine Research Institute as their Research Manager for Chemistry before becoming Chair and Director at Fresno State. He is a Fulbright Scholarship recipient, conducting research at the University of Bordeaux. In recognition of his research accomplishments, the American Chemical Society-Division of Agricultural and Food Chemistry awarded Dr. Kennedy with its Young Scientist Award in 2008. He serves as an Associate Editor for the American Journal of Enology and Viticulture and is a contributing editor for Practical Winery and Vineyard. Kennedy is a Past-President for the American Society for Enology and Viticulture and currently sits on the Board of Directors for the California Raisin Marketing Board, and the San Joaquin Valley Winegrowers Association.

Published in Viticulture

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
Tuesday, 14 April 2015 05:00

Postmodern Winemaking with Clark Smith

In this intriguing discussion on winemaking in the modern era, Clark Smith will discuss the principles explored in his book, Postmodern Winemaking, named Wine & Spirits Magazine 2013 Book of the Year.  He will share his views on the causes of the rift between wine lovers and winemakers and how it might be healed, and will illustrate application of postmodern principles through the production of Eurocentric wines in California under his own WineSmith label.

Presenter: Clark Smith

Clark Robert Smith is one of California’s most widely respected winemakers.  He has built many successful brands, consults on five continents, judges wines at several competitions, teaches wine technology at CSU Fresno and online Wine Appreciation for Professionals at Florida International University and directs the curriculum of the GrapeCraft Wine Academy.

After attending M.I.T. and graduating as the top student at U. C. Davis, Smith served as the founding winemaker for The R. H. Phillips Vineyard for its first seven years, where he implemented night harvesting and published ground-breaking research on vineyard variables affecting wine quality.

In the 1990s, Smith went on to patent reverse osmosis methods for alcohol removal and volatile acidity correction, founding the world’s largest wine technology provider, Vinovation, and pioneering the implementation in American winemaking of micro-oxygenation, ultrafiltration, tartrate stabilization through electrodialysis, alternatives to sterile filtration, and a host of other wine quality enhancement techniques, serving for a decade with the international body O.I.V’s. Groupe d’Experts sur la Technologie du Vin.  He sold Vinovation in 2008 to concentrate on winemaking, writing, music and exploring the new American wine scene.

In 1993, Smith started WineSmith to explore a range of California terroirs with Cabernet Franc, Cabernet Sauvignon, Chardonnay, Pinot Noir and Roman Syrah made in a European style, emphasizing balance, structural integrity, aromatic integration, profundity and graceful longevity. In 2007, he began making the wines for Diamond Ridge Vineyards, a unique high altitude site in Lake County. He is actively engaged in production consulting for some two dozen wineries on an ongoing basis.

Smith is recognized as a leading authority on the enhancement of wine structure and a vocal proponent of living soil and barrel conservation.  His popular class on Fundamentals of Wine Chemistry has been attended by over 4,000 participants since 1986.  David Darlington’s biography of him in Wine & Spirits magazine won the James Beard award, perhaps a more dubious distinction for the subject than the author.  He directs the Best- of-Appellation wine evaluations for AppellationAmerica.com, and writes a monthly column, “The Postmodern Winemaker,” for Wines and Vines magazine.

In recent years, Smith has become increasingly interested in the study of the relationship of wine and music cognition.  A composer and vocalist, he is currently engaged in the production of a CD of original songs about real life in the Wine Industry.  He resides in Santa Rosa, California.

 

 

 

Published in Vinification

Every wine lover knows that basic, yet critical, equation: Yeast + Sugar = Alcohol (Ethanol) + CO2. Without the Saccharomyces cerevisiae fungi, we’d only have fruit juice. Within this species, hundreds of strains exist. Some evolve naturally; laboratories select and breed others. Different yeasts produce many different results, from how quickly a vessel ferments to the final wine’s flavor expression. Take as one extreme example the film-forming yeast flor. And, of course, the tricky Brettanomyces is also in the yeast family. Join this webinar to explore the vast world of yeast types and how they may improve or spoil wine.

Presenter: Christy CanterburryMW

Christy Canterbury is one of twenty-nine US Masters of Wine. She is a journalist, public speaker and judge based in Manhattan.

Christy’s articles have been published in Decanter, Wine Enthusiast, Food Arts, Sommelier Journal, Beverage Media, TASTED and on Snooth, TimAtkin.com and several other blogs, including her own. Christy is the Consulting Editor of the recently released book, Rock & Vine, and the Italy Editor for the Professional Wine Reference.

Her recent public speaking appearances include VinExpo, the European Wine Bloggers’ Conference, the Hong Kong Interntional Wine & Spirits Fair, the Women in Wine Leadership Symposium and TEXSOM.

Prior to going independent, Christy was the Global Beverage Director for Culinary Concepts by Jean-Georges Vongerichten and the National Wine Director for Smith & Wollensky Restaurant Group. In retail, she sourced wines from within and outside Italy for Italian Wine Merchants.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Vinification

Genetically modified organisms are creating frenzy amongst their potential users and consumers. Europe has outlawed their use, but the USA, Canada and South Africa are open to them. Whether you camp with the “pros” or “cons”, join this webinar to learn how GM vines and yeasts are formed and tested and to listen to the arguments of both sides. You just might change camps…in either direction!

Presenter: Christy Canterburry MW

Christy Canterbury is one of twenty-nine US Masters of Wine. She is a journalist, public speaker and judge based in Manhattan.

Christy’s articles have been published in Decanter, Wine Enthusiast, Food Arts, Sommelier Journal, Beverage Media, TASTED and on Snooth, TimAtkin.com and several other blogs, including her own. Christy is the Consulting Editor of the recently released book, Rock & Vine, and the Italy Editor for the Professional Wine Reference.

Her recent public speaking appearances include VinExpo, the European Wine Bloggers’ Conference, the Hong Kong Interntional Wine & Spirits Fair, the Women in Wine Leadership Symposium and TEXSOM.

Prior to going independent, Christy was the Global Beverage Director for Culinary Concepts by Jean-Georges Vongerichten and the National Wine Director for Smith & Wollensky Restaurant Group. In retail, she sourced wines from within and outside Italy for Italian Wine Merchants.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Vinification
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