It seems a company called House Band Wines is making California Wines to the tag line of “hard workin’ wines to rock your taste buds!”  Cute! They make wine in “regular bottles” in several styles, includling California Chardonnay, California Merlot, and California Cabernet Sauvignon.  They also make a blend called “Red+5,” a blend of Merlot and Syrah, with small amounts of Cabernet Sauvignon, Petite Sirah, and Petite Verdot. Their white blend, “White+3″ is a blend of Chardonnay and Sauvignon Blanc with a touch of Muscat Canelli.

They all looked like fun wines…but I was distracted, delighted, and just a bit afraid of the wine in the 375-liter pouch.  With wine in a 375-ml eco-pouch, designed and ready to hang around my neck, hands-free, from my rock-n-roll lanyard (or, lets be real, my key fob), would I ever have a productive day again?

Alas, my entire professional career I’ve been able to resist the siren song of a fully-stocked wine fridge humming along next to my desk…but this might be different.  

I tried a California Merlot, a good choice, I reasoned, as it would last all day as I scurried from meeting to meeting, grocery store and conference call. It did indeed dangle well on the end of my landyard (key fob), and the wine tasted pretty darn good.  Fresh, ripe dark fruit, a hint of vanilla, just enough zing.  If you get the chance, try some! 

You can learn more about House Band Wines here…and you’ll most likely see them at your next festival/garden party/barbeque. All places that need good wine (on a rope!)

All of these products are Appellation d’Origine Protégée, or AOP-protected products from France. (Formerly known as or Appellation d’Origine Contrôlée, or AOC-protected products, which is still in use, along with the updated, all-EU version AOP .  Got that?)

All of you wine people out there know all about AOC laws, how confusing they can be to wine newbies, how every European Country has it own version (DOC, DO, OPAP and so forth) and how very recently the EU attempted to bring all 27 (soon to be 28) member countries under the same umbrella by creating the all-inclusive umbrella of the AOP.  Or we know just enough to get by!

A recent textbook editing assignment (about 2 months worth) has led me to be a bit more of an AOP/AOC expert than I care to be, but I must admit I have learned an awful lot along the way.  Did you know, for instance, that France currently has 43 AOP Cheeses?  Roquefort, they say, is the stinky cheese that started it all, centuries ago.  It seems that In 1411 King Charles VI (known as “The Beloved” in his youth and “The Mad” as he got older) granted a monopoly for the ripening of the region’s sheep’s milk cheese to the people of Roquefort-sur-Soulzono.  To this day, according to AOP laws, only those cheeses aged in the natural Combalou caves of  Roquefort-sur-Soulzon may bear the name Roquefort.

The AOP Lentils, Lentils-le-Puy-en-Velay, I actually know from my chef days.  Widely referred to as ”French Green Lentils” these AOP lentils are in great demand all over the world due to their high protein content,  unique flavor, and ease of cooking.  All of these qualities derive from the thin soil of the town of Lu-Puy-en-Velay in the south-central France.

About that AOP Hay…Foin de Crau is an AOP designated Hay from the La Crau Region of Provence.  This is special hay due to the diversity of the grasslands where it grows, its rich mineral content, its digestibility and good flavor.  Admit it:  that doesn’t sound that much different from a wine description. If you would like, you can buy some Foin de Crau  here.

The AOP honey, Miel de Sapin de Vosges, sounds amazing.  If ever there was a product produced by buzzing little insects that deserves the protection of the French government, this is it.  “Sapin” is actually a type of fir tree that grow in the Vosges Mountain region of eastern France.  This dark brown, luscious honey is sometimes called ”Silver Fir Honey,” and while there are several AOP honeys, this type is produced only in the Vosges.

My AOC/AOP research revealed some fascinating information on wine, as well.  For starters, there is a database called e-Bacchus that lists the current regulatory status of all the wines in the EU…from PDO to PGI and using traditional terms as well.  According to e-Bacchus, there are exactly 376 PDO wines in France.  Click here for a PDF of List of French AOP from E-Bacchus .  That should keep you busy for a while.

If you would like to research Walnuts from Périgord, Lavender Oil from Haute-Provence, Chickens from Bresse or any of the thousands of other AOP-protected items in the EU, just click here for the database.  Just make sure you have plenty of free time.  This is very interesting stuff.

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…missjane@prodigy.net

I also can’t help the fact that – despite my obvious interest in, and bias towards wine, there exist on this earth people who prefer beer to wine.  As of late, some have even snuck their way into my social circle.  So, in the interest of being an all-inclusive, the-more-the-merrier, gather-round-the-table kind of friend, I’ve figured out a few things that make beer taste even better with food.

In general, the same rules apply for pairing beer and food as apply to wine and food.  Keep the basic principles concerning taste, flavor, and texture front-and-center in your mind. 

• Many beers are downright sweet, and pair nicely with desserts.  Other good choices for the sweet course include higher-alcohol beers and very dark beers.
• Most beer is very acidic, which can be a good match for acidic foods and salty foods.
• While the adage that “bitterness in food increases bitterness in your beverage,” holds true for beer, there is hope for “high-hop” beers. I like to say it like this, “If you have bubbles, you’ll have no troubles.”  If a beverage has bubbles (and this holds true for sparkling wine as well), you don’t have to worry as much about all the “rules.”  It seems that bubbles just wash bitterness (true in food, truer in life.)
• Hops can help beer to “cut through” rich foods, making a hoppy beer a good match for rich, meaty foods, much like tannic wine and rich food.
• As with wine, keep in mind the texture, or weight of your beer.  Beer can be classified as light-medium-full bodied in much the same way as wine.  Lighter-bodied styles of beer include German Beers, Wheat Beers, Steam Beers, Light Beers, and Pale Lagers.  Medium-bodied beers include Amber Ales, Pale Ales, Vienna Lager, Cream Ales, and some dark Ales. Full-bodied beers include Bocks, Imperial Stouts, Strong Ales, Barleywine, and Trappist Ale.
• Beer’s amazing diversity and complexity of flavors allow it to pair well with a wide range of dishes, including the fiery-hot and super-spicy…these foods are sometimes tough on wine.

Don’t let anyone turn their nose up are your beer and food pairings.  If you must, remind them of some of these reasons why beer is great with food:

• There are far more styles of beer available than wine. No matter what the food, chances are you can find a beer that goes great with it.
• Beer has bubbles, and if you have bubbles, you’ll have no troubles.
• On average, beer has half the alcohol content of wine, so you don’t have to worry about the alcohol clashing with food.
• Beer, due to its always-cold, always bubbly, low-alcohol, and sometime spicy characteristics, will always be a good choice for hot, spicy ethnic foods, such as Indian, Asian, and Mexican dishes.
• Nothing says “tail-gate” or “beach party” better than beer.
• Beer tends to be more of a socio-economic leveler.  Translation:  it’s cheaper than wine.

The Bubbly Professor, still a wine lover, is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Your first wine pairing guideline is to keep your wine choices centered around white wines, rosés, or lighter styles of red, so as not to clash with the inevitable sweetness on your plate and to avoid overpowering the entrée.  As usual with holiday feasts, the array of side dishes offer up a wide variety of tastes and flavors, so our challenge is to find a wine that doesn’t wrestle with the rest of the meal.  Follow these rules to a great holiday match!

Rule #1 – Keep it Light to Medium Bodied – A meal based on ham will need a light to medium bodied wine in order to not overpower the main course in terms of both weight and flavors.  For best results choose a sparkling wine, a white wine, or a rosé.  If you just must have a red wine, keep to the lighter styles; Beaujolais and Pinot Noir are great choices, but this is not the time to whip out the Earthquake Zinfandel (however much I love it)!

Rule #2 – Choose a Wine with Lots of Fruity Flavors – A dinner based on ham will most likely contain a side dish based on peaches, raisins, or sweet potatoes.  While it is very hard to predict flavor-based reactions in wine and food pairings (as opposed to taste-based, which can be predicted quite accurately), fruity flavors in food will often make your wine seem less fruity.  In order to avoid a fruit-on-fruit wrestling match and ending up with insipid-tasting wine, make sure the wine has fruity flavors to begin with.

Rule #3 – A Wine with a Touch of Sweetness will be a great match, especially if your Ham is Honey-Baked or Brown Sugar-Glazed.  This is important:  sweetness in food makes wine taste less sweet and more acidic.  So…if your ham is coated with a sugary or sweet glaze, this rule cannot be ignored!  Don’t worry about having sweet wines on the dinner table ….the sweetness in the food will make the wine taste dry.  Trust me on this one!  Besides, don’t forget that your open-door policy on holidays most likely means that your guests have a broad range of preferences in wine, and this is one case where the Moscato drinkers and the sweet wine lovers may just have an edge.  Hey, a few bottles of Moscato d’Asti and Brachetto d’Acqui never hurt anybody!

Rule #4 – Choose a Wine with Moderate Amounts of Alcohol – This is a good rule on many levels.  For one, ham usually contains a good deal of salty flavors.  And, the sad fact of the matter is that salty flavors can clash with the taste of alcohol, as well as with high tannin wines, which is the reason behind the moratorium on heavy reds. And don’t forget that high alcohol wines can lead to drunken holiday family feuds, at least in my recent experience.

Rule #5 – If You Like Spicy Foods, Match Spice for Spice – If you like spicy flavors in your holiday ham, you can build a flavor bridge by pairing your dinner with a wine with natural spice flavors.  As mentioned earlier, the result of flavor pairings are hard to predict, but generally spicy flavors in food and wine enhance each other. For a spicy feast, try a Riesling, a Gewürztraminer, or a Rosé made from Sangiovese.

Bubbly Professor Wine Suggestions For Holiday Ham

• Riesling from Alsace, Germany, or Washington State…for the wine adventurer, try finding a single winery that offers wines in varying levels of sweetness.  Tasting them along with the meal will make for an interesting feast!
• Vouvray, either sparkling or still, or any other Chenin Blanc-based wine from the Loire.
• Rosé…just about any Rosé would be lovely, and this might be a time where Rosé d’Anjou with its slight hint of sweetness will absolutely shine.  A rosé made from Sangiovese, which to me always seems to have a charming little hint of baking spice in the flavor would also work.  If you have a rich uncle, tell him to bring Domaine Tempier Bandol Rosé, and save a bottle for me!
• Pinot Gris from Alsace or Oregon – this is an under-appreciated wine if ever there was one.  For less than $20.00 a bottle, grab a bottle of Adelsheim Pinot Gris from Oregon’s Willamette Valley.  For a bit more dough, try just about any Pinot Gris from Alsace – I guarantee you will love it!
• Gewürztraminer…my favorite “love it or hate it” wine will really shine with the flavors of a holiday ham feast.  Germany and Alsace make terrific dry varieties, and some of the versions from California have a slight hint of sweetness.
• Rosé Champagne might just be the perfect choice.  Go for broke and load up the table with Laurent Perrier Brut Rosé, or buy Cristalino Cava Brut Rosé by the case (at around $6.00 a delicious bottle you can afford it.)   Or, buy the Cava for your guests and keep a secret stash of Laurent Perrier in the bedroom mini-fridge just for you and your bestie.
• Prosecco is a good choice, but then it just about always is!
• For the wine adventurous…try a Cabernet-Franc based red wine from the Loire, such as Chinon and Bourgueil.
• Red Burgundy, Cru Beaujolais or Oregon Pinot Noir.  You just can’t go wrong with these food-loving wines.
• Barbera d’Asti, Dolcetto d’Alba, or a nice Chianti. Sure to please the lovers of earthy red wines.
• For the sweet wine aficionados in the crowd, grab a few bottles of Moscato d’Asti and Brachetto d’Acqui.  These sweeties will work for the whole meal from spiced cashews to pecan pie!

Remember to relax and enjoy the holidays, and don’t stress over the wine choices.  Choose something you love and something that your guests will be comfortable with, whether they be wine newbies or wine adventurers!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…

News Flash!

Last month (February 17, 2013 to be exact), the Chianti Classico Consorzio approved the creation of a new top-tier classification of Chianti Classico DOCG wines to be known as “Gran Selezione.”  The term is expected to be approved by the Ministry of Agriculture, and if so, will be a quality level “above” Chianti Classico Riserva. 

It is estimated that approximately 7% of the production of Chianti Classico will be eligible for the  designation.  The first wines eligible to display the term on their label will be those from the 2010 vintage.

If you’ve been following my study guide on the wines of the Veneto (or even if you’ve been following Italian wines at all) you know that Italian wines are already surrounded by a jungle of regulatory and legislative classifications.  Luckily, this in no way affects how delicious, delightful, and affordable they can be!

In the interest of “keeping it simple.” here is a quick look at how this new branch of the Chianti family tree fits in with its brothers and sisters:

Chianti Classico Gran Selezione DOCG:

• Must be produced from 100% estate-grown fruit
• Minimum 30 months of aging  
• Is intended to acknowledge vineyard-specific wines
• Will represent approximately 7% of the production of Chianti Classico

Chianti Classico Riserva DOCG:

• Minimum 24 months of aging
• Minimum 12.5% abv

Chianti Classico DOCG:

• Minimum 12 months of aging
• Minimum 12% abv

All versions of Chianti Classico must be a minimum of 80% Sangiovese, produced from grapes grown within the 100-square miles of the designated Chianti Classico region.  Up to 10% Canaiolo may used, along with up to 15% other varieties, of which Cabernet Sauvignon, Syrah, and Merlot are often used.  Yields are limited to 3 tons per acre.

By the way, not everyone is thrilled about this new development.  A quick websearch on “New Chianti Classification” revealed a wide range of opinions up to and including disgust(!), bewilderment(!), and we are not amused(!).  Of course, many people also think it is a great idea, intended to showcase and honor the highest level of production of the region.  We will be watching how this plays out in the future!

My Source (in Italian): http://www.aisitalia.it/chianti-classico-gran-selezione.aspx

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas  – missjane@prodigy.net

If you think there is a Bubbly Professor Tuscany Quiz in your future…you are correct!

This program is ideal for culinary and hospitality food and beverage students, restaurant  and retail staff, beverage sales professionals, or interested consumers. 

The Beverage Specialist Certificate can also be used as an entry-level course for those planning to pursue higher levels of wine, beer, or spirits certification.

The site offers all the information you need to become well versed in a wide range of beverage topics including bottled waters, coffee, tea, beer, sake, spirits and (of course) wine. 

The online course comes complete with flashcard decks, practice quizzes, and an opportunity to take the certification exam online.

To take a test drive of the online course, just click here.

The Society of Wine Educators also offers study guides, advice, and certification exams for the Certified Specialist of Wine, Certified Specialist of Spirits, and Certified Wine Educator credentials…but you know all about that if you are a regular reader of The Bubbly Professor!

You must be a registered user to access the Beverage Specialist Certificate Course Site online materials. If you would like to register, or would like further information on the course, please contact the Society of Wine Educators at bcoffelt@societyofwineeducators.org .

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas – missjane@prodigy.net

Amarone della Valpolicella:  Amarone della Valpolicella received its DOCG in 2009.  Amarone is a well-known version of Valpolicella made using the partially dried grape process known as apassimento.  The grapes used for Amarone must be dried until December 1st following the harvest.  The wine must also be aged for two years from the 1st of January following the vintage.  (Riserva versions must be aged 4 years from November 1st of the vintage year.)  The minimum alcohol percentage of Amarone della Valpolicella is 14%. While technically considered a dry wine, small amounts of residual sugar are allowed; the amount allowed is in proportion to the amount of alcohol with higher alcohol wines allowed slightly larger amounts of R.S. Interesting factoid:  Along with the 2009 DOCG decree, Molinara is no longer a required component of Amarone della Valpolicella, although it may be used in small amounts for blending.  

Recioto della Valpolicella:  Like Amarone, Recioto della Valpolicella received its DOCG in 2009.  Also like Amarone, Recioto is made from well-ripened grapes that are left to dry following the harvest.  The grapes for Recioto must be dried until January 1st following the harvest – one month longer than for Amarone.  Unlike Amarone, which is fermented dry (or near-dry), fermentation is arrested in a Recioto at about 12% alcohol, leaving a good deal of residual sugar.  Recioto della Valpolicella is a rich, highly extracted, sweet wine with a velvety texture.  Only a tiny amount of Recioto della Valpolicella is produced each year; about 2% of the total production of Valpolicella is made into Recioto. 

Soave Superiore: The Soave Superiore DOCG was created in 2002 to differentiate some of the large, productive region’s highest quality wines.  As in a typical Soave, the Soave Superiore blend is based on 70% Garganega. Other white varieties, including Pinot Bianco, Chardonnay, Verdicchio, Friulano, Cortese, Riesling Italico and Serprina (aka Glera) are allowed in varying degrees to fill up the remaining 30%.  Soave Superiore must have a minimum alcohol level of at least 11.5% as opposed to 10.5% for “regular” Soave DOC wines; yields are stricter as well.

The geographic area of the new Soave Superiore DOCG includes the vineyards that were previously the Soave Classico zone as well as some hillside vineyards beyond the original Classico zone.  The wines grown in this new part of the zone may be labeled as Soave Colli Scaligeri Superiore DOCG, a name referring to the Scaligieri family, Lords of Verona, who were once owners of the region.

Recioto di Soave:  Recioto di Soave received its DOCG in 1998.  This is a sweet white wine from the typical Soave blend based on Garganega, produced in the passito style.  

Recioto di Gambellara:  Gambellara is well known for its dry white wines made from Garganega, Pinot Bianco, Chardonnay and Verdicchio.  Located about 8 miles east of Soave, comparisons are inevitable; Gambellara is often thought of the “poor cousin” to Soave. However, the passito-produced, sweet version known as Recioto di Gambellara is highly regarded and received DOCG status in 2008.  Alas, Recioto di Gambellara is produced in very small quantities and is rarely seen in America.  Interesting factoid:  The region also produces Vin Santo di Gambellara. It seems a trip in is order.  

Colli Asolani (aka Asolo Prosecco):  In 2009 and 2010, along with the change of the name of the Prosecco grape variety to Glera and an expansion of the boundaries of the Prosecco zone, DOCG’s were awarded to two sub-regions within the Prosecco DOC.  The Colli Asolani region extends for about five miles along a ridge of gently rolling hills between the towns of Cornuda and Asolo.  The finest vineyards in the Colli Asolani are planted on the southern slopes of the hills, which provide maximum sun exposure, a gentle sloping grade, loose soils, and excellent drainage. 

Prosecco di Conegliano Valdobbiadene:  If you are a Prosecco lover (and they are legion), you are undoubtedly already familiar with the communes of Conegliano and Valdobbiadance, long considered the finest areas within the Prosecco DOC.  In 2009, along with the expansion of the Prosecco DOC and several other changes, the authorities made it “official” by awarding the Communes (and 13 other towns and villages) a DOCG under the umbrella of “Conegliano Valdobbiadene.”  Similar to labeling pracitices before the DOCG was granted,  a wine can use either commune name (or both) on the label.  Wines that are produced from the vineyards within the San Pietro di Barbossa area (east of the commune of Valdobbiadene) can also add the term “Superiore di Cartizze” on the label. 

Colli di Conegliano: While Conegliano is best known for Prosecco, the region does produce still wines as well.  A small area west of the town itself, known as Colli di Conegliano DOC since 1993, has a tradition of producing still wines, including red, white, and passito versions.

As of 2011, some of the region’s best wines were elevated to the status of Colli di Conegliano DOCG.  Red DOCG wines can be made from the Cabernet Sauvignon, Merlot, Cabernet Franc, Marzemino, Refosco dal Peduncolo Rosso, and Incrocio Manzoni grape varieties.  Reds must be aged in wood for at least six months, one year for the riserva version.  White wines with Colli di Conegliano DOCG status must be made from 33% Incrocio Manzoni and a balance of either Chardonnay or Pinot Bianco.  Sauvignon Blanc and Riesing are allowed, in a combined maximum of 10%. There is no aging requirement for the white wines, except that the earliest allowed release date is May 1^st following the harvest.  

Montello Rosso: The Montello wine region,  towards the Northern portion of the Veneto, covers an 8-mile swath from Cornuda to Castelcucco, and includes at least 16 villages in between.  This area was inducted into the world of Italy’s DOC’s in 2011 and Montello Rosso was immediately elevated to DOCG status. Montello Rosso wines are made from a Bordeaux-inspired blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Carmenere.

Bardolino Superiore:  Bardolino Superiore was granted DOCG status in 2001, and unlike some of the new DOCG’s with rather complicated regulations, still refers to a typcial Bardolino, which must be made in the dry style, and with the added requirement of at least one year of aging.

Friularo di Bagnoli:  The Friularo di Bagnoli DOCG, another new addition to the DOCG world, is located in the southern half of the Padua province. The DOCG covers red wines made from the indigenous Friularo variety, also known as Raboso. The Raboso grape ripens late and thrives in the cold weather that creeps into the area around November.  The term “Friularo” might even have come from the latin term for cold, “Frigus” (in Venetian “Frigoearo”).  The Friularo di Bagnoli DOCG makes dry red wines, riserva wines, late harvest (vendemmia tardiva) wines harvested after Novmber 11, and wines in the passito style. 

Piave Malanotte (aka Malanotte del Piave):   The entire Piave zone, first granted DOC status in 1963,  is the largest viticultural region in the Veneto, covering more than 50 communes in the area between Treviso and Vincenza.

The Piave Malanotte DOCG was granted a separate DOC and immediately elevated to DOCG in 2011.  Piave Malanotte dares to produce red wines in this region dominated by white wines and bubbly. Piave Malanotte must be made from at least 95% Raboso, although this may be divided between Raboso Piave (considered the superior version) and Raboso Veronese, which may account for no more than 30% of the finished blend.  This DOCG has some very strict standards.  Any wine bearing the Piave Malanotte DOCG label must be aged for at least three years before release, and 15- 30% of the grapes must under go the appassimento drying process until at least December 8th following the vintage.  For these reasons, Piave Malanotte is among the most expensive wines of the Veneto.

Lison:  Lison is a new DOCG for white wines made from the Tai (formerly Tocai) grape variety.  Lison was, until recently, part of the Lison-Pramaggiore DOC.  The Lison-Pramaggiore DOC produces a variety of wines including varietals, rosso blends, bianco blends, and sparkling wines based on both indigenous grapes and international varieties.  In 2010 the region of Lison was split off from the Lison-Pramaggiore DOC,  and was elevated to DOCG status for white wines only.

The geographical boundaries of the Lison DOCG actually cross over from the eastern Veneto into the western portion of Fruili-Veneiza Guilia, making it the only DOCG in Italy to be shared by more than one political region.  

Colli Euganei Fior d’Arancio:  The Colli Euganei hills, located just south of the town of Padua, are named for the semi-mythical Euganei people who lived in the area before the arrival of the Veneti and the Roman Empire.  The hills themselves are of volcanic origin making the soil uniquely rich in minerals. The Colli Euganei DOC was established in 1969 and makes (at last count) at least 12 different wines, including red blends, white blends, varietals and sparkling wines. Merlot, Chardonnay, Pinot Bianco, Cabernet Franc, and Tai are widely grown here, as is the Glera grape variety, which goes by the local name of Serprina.

But enough about the DOC.  In 2011, a sweet, sparkling wine made from the Fior d’Arancia grape was singled out for elevation to DOCG status. The Fior d’Arnacia grape variety, whose name can be translated to “orange blossom” is known elsewhere are Orange Muscat or Muscat Fleur d’Oranger.  A sweet, sparkling wine made from Muscat…who would have thought?  

Note:  This post is part of a “Bubbly Professor Study Pack” that includes three posts and a quiz. 

To see the rest of the materials, click here.

Good Luck with your studies!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas missjane@prodigy.net 

This week at the Bubbly Professor it’s all about the Veneto!  A few days ago in our “Fast Fact Fridays” post we introduced the Veneto.  Today we are delving deeper into the subject…and later this week we’ll follow up with a detailed post on the 15 (and counting) DOCG’s of this beautiful region.  We’ll finish up, in true Bubbly Professor Style, with a quiz!  Enjoy your studies and try not to dream of Venice…too much.

The V’s of the Veneto Wine Region

Tre Venezie:   The Veneto and two of Italy’s other wine regions, Trentino-Alto Adige and Friuli-Venezia Giulia, are often collectively referred to as the Tre Venezie — the Three Venices.  Known for producing much of Italy’s outstanding Pinot Grigio as well as a mind-boggling array of other quality wines, these three regions were once a part of the Venetian Empire.

Valpolicella: The Valpolicella DOC region is located between Bardolino and Soave, just north of Verona. Valpolicella is a red wine made primarily from Corvina, Rondinella, and Molinara.  Corvina is considered the superior grape and usually makes up a majority of the blend.  Other minor grapes used in Valpolicella include Rossignola, Negrara, Barbera, and Sangiovese, which can comprise up to 15% of the blend.  Some producers are experimenting with the indigeneous Oseleta grape variety as well.

Some of the best Valpolicella wines come from the steeply terraced vineyard area designated as the Classico zone.  Valpolicella, Valpolicella Classico, and Valpolicella Superiore are all DOC’s.  The very popular Amarone della Valpolicella, a rich, dry (usually) version made in the passito style, as well a sweet version known as Recioto della Valpolicella, were both awarded DOCG status in 2010.

Valpantena:  Valpantena refers to the Pantena Valley region, a region-within-a-region in located in Valpolicella.  Wine made from grapes grown in the Valpantena region is produced under the Valpolicella DOC and may be labeled as “Valpolicella-Valpantena.”

Valdobbiadene:  If you’re going to know the Veneto, you have to know Prosecco! This beloved spumante (or sometimes frizzante or even still) is made from the Glera grape variety.  If you “thought you knew” that the grape variety was also named Prosecco, you were correct up until just a while ago.  In 2009 the EU decided that the term “Prosecco” should just apply to the geographical region of Prosecco, and changed the name of the grape variety to Glera, an old synonym of Prosecco-the-grape.

Prosecco is undoubtedly one of Italy’s most popular wines.  Most of these bubblies are produced using the tank or Charmat methods, but “serious” méthod traditionelle Prosecco, even some bottled with the lees, is produced as well. Prosecco may be blended up to 15% with Bianchetta, Perera, Chardonnay, and Glera Lunga; as well as other minor grapes, all of which have been grown in the area for centuries.

Valdobbiadene, one of the main Prosecco-producing towns, is located about 40 miles northwest of Venice.   The other town well-known for quality Prosecco is Conegliano; the best versions of Prosecco are generally sold with either the name of Valdobbiadene or Conegliano (or Valdobbiadene-Conegliano) attached.  The entire Prosecco region, recently expanded, is a DOC.  Two DOCG’s,  Colli Asolani (aka Asolo Prosecco), and Conegliano Valdobbiadene Prosecco Superiore, were awarded in 2009.

Vicenza:  Located about 30 miles to the west of Verona, Vicenza is a thriving and cosmopolitan city, despite its small (115,000) population.  The city surrounds the Bacchiglion River and sits at the base of Monte Berico. It is said that the Blessed Virgin appeared twice on this hill in the 1420’s and promised that if the people of Vicenza built a church on the top of the hill she would rid them of the plague. The people kept their side of the promise and the Basilica di Santa Maria di Monte Berico was built in 3 months.

Verona:  Verona is a small city that straddles the Adige River. Home to about 265,000 inhabitants, it is a major tourist attraction due to its artistic heritage, annual fairs, and lyrical opera performances in an ancient amphitheater built by the Romans.  Three of Shakespeare’s plays are set in Verona: Romeo and Juliet, The Two Gentlemen of Verona, and The Taming of the Shrew.   The area surrounding Verona is home to three of the Veneto’s most well-known wines:  Soave, Bardolino, and Valpolicella.

The Soave DOC is located about 10 miles to the east of Verona.  Soave is a dry white wine produced from 70% Garganega grapes with Pinot Bianco, Trebbiano di Soave (Verdicchio), and Chardonnay making up most of the remaining 30%.  The grape varieties Tai, Cortese, Riesling Italico, Vespaiolo and Serprina are also allowed and used in small percentages. Most Soave is a dry, still wine; however, a small amount of sparkling wine is made as well. Soave and Soave Classico are both DOC’s.  Recioto di Soave, a sweet wine made in the passito style, received a DOCG in 1998; Soave Superiore received a DOCG in 2001.

The Bardolino region is about 30 miles west of Verona, close to Lake Garda. Bardolino is a light red wine made primarily from a blend of Corvina, Rondinella, and Molinara grape varieties (the same grapes as Valpolicella). Barbera, Sangiovese, Marzemino, Merlot and Cabernet Sauvignon are allowed in small amounts as well.  Bardolino and Bardolino Classico are both DOC’s.  Bardolino Superiore was awarded a DOCG in 2001.  A rosé version, Bardolino Chiaretto, is produced in both still and sparkling versions. A light, early-release version, Bardolino Novello, must be bottled and released prior to the end of the vintage year.

Venice:  Known as “La Serenissima,” the serene one, Venice is also called City of Masks, City of Water, City of Bridges and The Floating City. Venice is renowned for its beauty, its heritage, and its fragility. Venice was once described by Luigi Barzini in the New York Times as “undoubtedly the most beautiful city built by man.”  Need I say more?

In the next few days we’ll continue our “Veneto Study Pack” with some information on the DOCG’s of the Veneto and a Veneto Mini Quiz!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Every so often on a Friday here at The Bubbly Professor I like to post some quick-and-dirty study sheets that I call “Fast Facts Friday.”  Today’s edition covers some quick sips about the wines of the Veneto.  Check back in the next couple of days for some further study info on the Veneto, and a Veneto Mini Quiz as well.

Happy Friday!!

The Veneto Rules: Of the 20 Italian administrative regions, the Veneto produces the most wine – almost 19% of all the wine produced in Italy hails from the Veneto. 

The Veneto has 15 DOCG’s at last count:  Amarone della Valpolicella, Recioto della Valpolicella, Soave Superiore, Recioto di Soave, Bardolino Superiore, Recioto di Gambellara, Colli Asolani (aka Asolo Prosecco), Prosecco di Conegliano Valdobbiadene, Colli di Conegliano, Montello Rosso, Friularo di Bagnoli, Piave Malanotte (aka Malanotte del Piave), Lison, and Colli Euganei Fior d’Arancio.  

From Tocai to Tai:  One of the signature white grapes of the Veneto, Tocai (also well known in Friuli) is now officially known as “Tai” in order to avoid confusion with the famous Hungarian sweet wine known as Tokaji.

The Split of Lison-Pramaggiore:  The new (2010) DOCG region of Lison is known for crisp white wines made from the Tai grape variety.  These white wines used to be grouped in with the blended red wines of the region under the Lison-Pramaggiore DOC. Since the split, the Lison-Pramaggiore DOC has expanded its wine offerings to include white wines, red blends, several varietals, sparkling wines, novella wines, and reservas.

The “V’s” of The Veneto:  The dynamic diversity of the wine region makes generalizations impossible…but some people like to aid their memory concerning the places and wines of the Veneto by talking about the “V’s of the Veneto.”  The Veneto names to know include Verona, Valpolicella, Vicenza, Venezie, Valpantena, Valdobbiadene, and of course…La Serenissima…Venice. 

In the new few days, we’ll post some more detailed information and news of the wines of the Veneto, as well as a Veneto Mini-Quiz.

Good luck with your studies!!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas - missjane@prodigy.net

Whew!! My series of “Mini Wine Quizzes” have proven to be – by far – the most popular quiz series I have here on The Bubbly Professor.  Every day, it seems I get a clamor for “More!”  So, by popular demand (I always wanted to say that) I have just posted a few more Wine Mini’s to my quiz page, and will try to post a new one every week – that’s a promise!!

Click here: to try the new Mini Wine Quiz.  These mini quizzes are all based on the CSW Study Guide, but also  work well for anyone studying for an entry-level wine certification whether it be ISG, ASA, WSET, etc. etc. etc 

Click here: if you dare to try the new Advanced Wine Mini.  These are really tough, and perfect for people studying for the CS or CWE or other more advanced wine certifications.

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas – missjane@prodigy.net

Bubbly Disclaimer:  These quizzes, and all the quizzes here on The Bubbly Professor are my own creation and should not be considered as “official” test questions or advice from any school or organization. I hope the materials here on The Bubbly Prof help you out with your wine studies, and that you are successful in your certification endeavors.  Cheers!