My Advice – How to Prepare for the CWE Exam

essay questions 2I first posted an advice column on  “How to Study for the CWE Exam” just about a year ago, and as it has been one of my all-time most visited blog posts, I thought I would post an update.

So…if you are a CWE aspriant and have any questions, this post’s for you!!

As always, I am always happy to answer any questions you have, so send me an email if you do!

Good luck with your studies!

The Bubbly Professor’s Advice on How to Prepare for the Certified Wine Educator (CWE) Exam:

1.  Know the CSW Study Guide.  The CWE material obviously goes “above and beyond” the CSW, but it’s a great place to start. (True fact, when I was studying for my CWE it’s the only thing I used for my dedicated CWE study time.)

2. Study at least one other comprehensive wine reference from the CWE Reading List, such as “Exploring Wine”, “The Oxford Companion to Wine”, or “The World Atlas of Wine.” Click here for a copy of the  CWE Recommended Reading List 2014 . If you will be taking the exam in 2015, you can find the CWE Recommended Reading List 2015 here. Sure, I understand that these books are not easy reading, and while I sympathize, I have to say…they are not supposed to be.

3. When I suggest that you “study” a book what I really mean is read it through, cover to cover, and take notes on everything that you find applicable to your study.  Then, clean up those notes and use them as your study material for the last few weeks leading up to your exam.

4. Keep up with as least one website or periodical from the CWE Recommended Reading List. Current topics, particularly changes in wines laws or regulations, are sure to be covered on the mulitiple choice exam, and might show up in essay topics as well. May I suggest “Wine, Wit, and Wisdom,” the official blog of the Society of Wine Educators. (Full disclosure: I’m the blog administrator…hopefully this advice does not seem self-serving. But…I do try to take the topics from the CSW (and CSS) study guides and go “above and beyond” in my posts on the blog – see point #1.)

Day One Week One Wine Class5.  Get a Wine Faults Kit from SWE and practice with the faults.  By “practice” I mean mix them up, label your glasses and analyze the faults.  Really look at them, smell them, and (if you need to) taste them and write down your impressions.  Then go back and try to “test yourself.”  You probably will need to do this more than once!  It might also be fun, and more educational to do this in a group.  (Just be sure and have some good wine for your friends after all those faulty wines…)

6.  Make your own “wine grape cheat sheets” for the major vinifera varietals and know the following information about each one of them: the major regions where they are grown, and the typical viticulture, vinificaiton, and wine styles made from those grapes in each of their major regions.  This is to prepare you for a compare/contrast essay question as well as many possible multiple choice questions.

7.  Study and be prepared to compare/contrast some of the basic wine making techniques and viticultural topics: stainless vs. oak, the various methods of cap management, single varietal vs. blended, warm weather vs. cool climate viticulture, etc.  This is also to prepare for a possible essay question.

writers block8. Be prepared to discuss some of the more recent trends in wine via an essay question, such as enclosures, high-alcohol wines, orange wines (old but new), emerging wine regions in Asia, fraudulent and “fake” wines, global warming, new rules and regulations via the EU, former Soviet Bloc wine regions re-invigorating their wine industries, the 100-point scale debate, etc.

9.  Speaking of essays, if you are not 100% confident in your writing abilities, spend some time researching the basic format of a “five paragraph essay.” (Obviously, disregard those written for fifth graders and find one from the website of a college or university.)  The “Five Paragraph Essay” is the basic format for just about any type of persuasive or informative writing, and if you are unsure of your writing skills it will help you organize your thoughts and statements, especially when you are faced with attempting to answer an essay question in an hour.  For a great overview of what the essay graders are looking for, click here for a copy of the CWE Essay Rubric – 2014 .

 10 To prepare for the wine identification portion of the exam, taste, study and take notes on the basic, well-known wines of the world.  In my opinion, these would include:  German Riesling, Vouvray, Alsatian Gewurztraminer, New World Chard, White Burgundy, White Bordeaux, New Zealand Sauvignon Blanc, Lodi Viognier, Fumé Blanc, Sancerre, Muscadet, Rías Baixas, and Torrontés.  For the reds, I’d study Beaujolais, Red Burgundy, Oregon Pinot, Red Bordeaux, Napa Cab, Napa Meritage, Paso Robles Zinfandel, Rioja, Chianti, G-S-M, Argentine Malbec, Australian Shiraz, Cahors,  one of the Nebbiolo-based wines, and a varietal Grenache.

wine class11.  Get a copy of the SWE Tasting Rationale 2014 Wine sheet and practice using it.

12.  As you make your way to the presentation skills demonstration, take a look at the Tips on Writing a CWE Presentation Skills Outline that will be Approved and the CWE Presentation – Rubric 2014

More information may be found on SWE’s website. 

Bubbly Disclaimer:  This is my own personal advice, based on my own experience and that of my friends.  This is not to be considered “official” advice from any school or organization.  I hope that you enjoy your wine studies and that you are successful in your certification endeavors.  Cheers!

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

Deconstructing Llicorella

PrioratThis morning I set about to research the wine region of Priorat for a blog post.  I already knew the basics of the region, such as the fact that it is one of Spain’s two DOCa wines, the main grape variety is Garnacha Tinta, and the area came to international attention in the 1990s.

Wikipedia (I know, not the best reference but in this case, just a starting point) also had this to say, “The area is characterized by its unique terroir of black slate and quartz soil known locally as Llicorella.” I already knew that the soil in Priorat is mainly Llicorella…at least I knew the word, and could have guessed it correctly on a multiple choice test.  But being in a Monday sort of contemplative mood, I wondered if I really understood Llicorella.  Of course, I didn’t. So I set about to deconstruct Llicorella.

First of all…just what exactly is slate? Slate is a fine-grained, foliated, homogeneous metamorphic rock derived from sedimentary rock composed of clay or volcanic ash. It is the finest grained foliated metamorphic rock.

Slate...a Metamorphic Rock

Slate…a Metamorphic Rock

Metamorphic Rock? Metamorphic rocks are created from the transformation of existing rock types.  Metamorphism means “change in form.” Rocks under the earth’s surface change form by being subjected to heat, generally temperatures from 300° – 400°F, which can cause both physical and chemical changes in the rock itself.

Sedimentary Rock? Sedimentary rocks are formed by the solution of mineral and organic particles within bodies of water. Sedimentation is the name for several different processes that cause mineral particles and organic particles to settle and accumulate first into a dissolved solution and later into sediment.  Sediment is then transported to dry land by water, wind, or glaciers, or is left behind when the bodies of water dry up.  With time, the slushy sediment hardens into rock. Sandstone is probably the most well-known sedimentary rock.

Clay? Clay is a very fine-grained soil type made up of very fine minerals such as aluminium phyllosilicates, iron, magnesium, and a bunch of other chemicals I have never heard of. The minerals that make up clay soil are the result of weathering…the breakdown of rocks, soils, and minerals through contact with air, water, and living creatures.

Licorella

Llicorella

Volcanic Ash? Volcanic ash is made up of pieces of pulverized rock, minerals, and volcanic glass that are created during volcanic eruptions. Pieces of ash must be less than 2 mm in diameter – larger fragments are referred to as cinders or blocks. At least this one I can understand!

Foliated? There are two types of metamorphic rocks:  foliated rocks and non-foliated rocks.  Foliated metamorphic rocks, such as schist and slate, have a “layered” appearance that has been produced by exposure to heat and directed pressure.  Non-foliated metamorphic rocks such as marble and quartz do not have the “layered” appearance.

And what is quartz? Quartz is the second most abundant mineral in the Earth’s continental crust, after feldspar. There are many different varieties of quartz, several of which are semi-precious gemstones. Quartz is the most common element of sand and sandstone and is used in glassmaking.  Quartz is almost immune to weathering and is a component of granite and other igneous rocks.

Aha- that’s why sand is coarse (quartz doesn’t “weather”) and clay is fine (its made up of materials that do weather or “breakdown”).

I think I’ll stop there. But for those of you who are curious, igneous rocks are rocks that are formed by the cooling and solidification of lava or magma. Granite and obsidian are igneous rocks.

So now, when someone says, “Llicorella is a unique soil made up of black slate and quartz,” what do you know?

Vineyard in PrioratSources (in addition to http://en.wikipedia.org/wiki/Priorat_(DOQ)):

http://geology.com/

http://www.quartzpage.de/index.html

http://www.mineralszone.com/

http://www.turismepriorat.org/en

http://www.in-spain.info/top20/spanish-white-wine-priorat.htm

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

Old World, New World – The “Secret Weapon” of Blind Tasting

Beaujolais...Totally Old World

Beaujolais…Totally Old World

Whew!!  Preparing this CWE Preview is really taking over my life…but it has led to some interesting blog posts as well (or so I’d like to believe…)

Today while starting to write my study tips and design my presentation about the Varietal/Appellation Identification portion (aka the “Blind Tasting,” which is actually a semi-blind tasting) of the CWE Exam, I began to consolidate all of my notes about what constitutes the “Old World” style as opposed to the “New World” style.

While it almost pains me to make sure generalities about wine (really, what in what other field could we get away with spouting such obvious prejudice?), I thought I’d share my notes with you, in the hopes that either you can benefit from it – or, if you totally disagree – could enjoy letting me know why I’m wrong! Here goes:

Old World, New World – The “Secret Weapon” of Blind Tasting

This technique helps you identifty a wine’s place of origin – or at least narrow it down – based on some basic style parameters.

In a nutshell:  the prevailing style of “Old World” wines is subtle, while the prevailing style of “New World” wines is bold. The root causes of these stylistic differences include vine growing conditions, including climate and soil quality; old world tradition vs. new world innovation; the styles of the local cuisines; and the concept of old world terrior-driven wines vs. new world fruit-driven wines.

In an even smaller nutshell, the “Old World” of wine is Europe and includes France, Italy, Germany, Spain, Portugal, Greece, Hungary, Croatia, Austria, Bulgaria, and Romania.  The “New World” of wine includes The United States, Canada, Australia, Chile, Argentina, New Zealand, and South Africa.

Old World Wines:

  • Are subtle, elegant, and refined.
  • Are earthy, and terrior-driven, and crafted to reflect the character of the vineyard.
  • Are so expressive of the character of the “place” that they are frequently named after the area of origin, as opposed to the grape variety.
  • Are crafted to support and complement the local cuisine.
  • Are accepted as a part of daily life to be enjoyed with every meal, and therefore tend to be lighter in body and alcohol.
  • Are protected and regulated by Europe’s vast system of wine regulations.
  • Are based on the trial-and-error experience of countless generations that developed the ideal combination of grapes, viticultural practices, and wine making techniques that yield a particular wine style.
  • Have established reputations and market recognition.

 

Artesa Winery - Totally Gorgeous

Artesa Winery – Totally Gorgeous

New World Wines:

  • Are bold, lush, and opulent.
  • Are fruit-driven, fruit-forward, and often named after the grape variety.
  • Are crafted to complement the bold flavors of New World Cuisines.
  • Are driven by research, experimentation, and innovation.
  • Have very little regulatory limitations compared to the Old World (we’re the wild wild west…)
  • Have little in the way of tradition to dictate styles.
  • Are still struggling with the concept of what grapes grow best in which areas.
  • Often make the choice of grape variety based on market-driven as opposed to terrior-driven forces.
  • Are often expressions of the winemaker’s unique style.
  • Have been accused of being  “splashy” in order to garner market attention (how else can you explain “Cat’s Pee on a Gooseberry Bush?”)

When it comes to Asia, while grape-based winemaking is certainly a new industry in many part of Asia, the roots, while rather obscure, go back a long way. The wine world can’t really decide how to label this up-and-coming wine powerhouse. Some are calling Asia the “New New World,” some are calling it the “Third Wine World,” and some think we should just stick to  calling it “Asia.”

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

What do Lentils, Honey, and Hay have in Common?

Hay BalesSo…what do lentils, honey, and hay have in common?  How about we throw in chicken, lavender oil, and walnuts?  Any ideas?  Ok…lets add 43 types of Cheese and 376 styles of wine.  Now you get it, right???

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 Lentils-le-puy-en-velayhe 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.

Wine Bottles on SideMy 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

A New Branch of the Chianti Family Tree?

Tree Use for ChiantiNews 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 gallo neroChianti 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.

Sangiovese in TuscanyBy 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!

 

The Best of the Veneto: The DOCG’s

At last count, The Veneto has 14 DOCG’s.  Read on to learn more about them! 

Drying grapes for AmaroneAmarone 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. 

Veneto WinerySoave 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.  

MontelviniColli 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 1st 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.

BardolinoBardolino 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?  

Good Luck with your studies!

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

How to Pass the CSW: How Well do You Know France?

map france citiesI love maps, because they make me dream of travel!  Someone once said “maps are the foreplay to travel.”  I don’t know where I heard that, so I can’t credit the source, but it’s a great line and I wish I had said it first!

Being a wine person, maps also make me dream of wine – or have nightmares about the study of wine.  

I think we would all agree that understanding a region’s geography sets the groundwork for really understanding their wines. Note that I said “really understanding” and not just memorizing lists of rivers, towns, and grapes.  If you are a regular reader of The Bubbly Professor you know that in my classes, I try to  emphasize learning – emphasizing understanding, context, and meaning – as opposed to just “memorizing factoids” or “trying to pass a test.”

In an attempt to help those of you who are studying – and hopefully, really learning – about wine for the CSW Exam or other wine certification, I’ve put together a set of map exercises.  I’ll give you a blank map and you get to fill in the rest! 

This first exercise might just be the hardest, as I’ve chosen to head straight to “ground zero” for wine study and head to France! If you take some time to do this exercise, trust me, doing some research and referencing a good map will go a long way to your understanding of the geography of France.  However, the act of actually drawing in the towns, rivers, mountain ranges and wine regions on the map takes this activity from passive learning (looking at someone else’s work) to active (drawing it yourself) and turns it into a “whole brain learning” experience.  Trust me, this exercise will increase your retention and understanding of the geography of France, laying the groundwork for understanding the geography of the wines produced there. Note that I did not say it would be fast or easy, but I guarantee it will be a worthwhile way to spend an evening.  (Perhaps a good swap for a night of watching re-runs of Mad Men???)

BeaujolaisIf you dare, click here to download the So You Think You Know France ExerciseEnjoy the study session, and let’s see just how much we know – or have yet to learn – about the geography of France!

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

Bubbly Disclaimer:  This is my own personal advice and should not be considered as “official” 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!