As a member of the trade/media, I do get a lot of press releases. And I’ve promised in the past to only share the ones that are relevant to you. This one totally is. Now, I know in the “age of COVID” (oh geez, let that not become how children study us…) there are a lot of virtual this-thats. But I’m here to tell you that these educational webinars from Emeritus are legit. I’ve already sat in on three, diving deep into the Russian River Vally AVA sub-zones, how soil type and climate affect vine development, the attributes of different Pinot Noir clones.
Viewers get a triple threat perspective from Emeritus Winemaker David Lattin, Vineyard Manager Kirk Lokka, and Emeritus’s second-generation President Mari Jones. They each have their own area of expertise they lend to each topic. What I particularly love about these webinars is that they are actually interactive. Viewers are encouraged to type in their questions and, I can say from experience, they answer them in a personal way, making you feel like you’re having an intelligent one-on-one conversation.
I want to make another note here: although the title suggests this is for wine professionals, I want to encourage anyone who’s seriously interested in wine (like on a nerd level) or is studying wine in any capacity (be it your degree in viticulture, advanced sommelier credential, WSET, etc) to tune in. You won’t regret it. I also encourage other wineries/wine brands who are interested in creating a webinar series to take a look at how these are conducted—professional, but fun and engaging. This is how to attract media attention from both industry pros and consumers alike.
Ok, I think I’ve waxed on poetically for long enough. Below is the formal press release. Cheers.
Really bad title, I know. But the thing is that, for WSET Level 3, we don’t really study Hungary as a wine producing region outside of the Tokaj region and the production of Tokaji. So, that will be the focus of this post. (more…)
Greece is one of those wine regions that fascinates me, simply because the tradition of winemaking is so old. I’m one of those people that gets joy out of studying wine because it takes me into different cultures and different cultures’ histories. I kind of wish this section was a bit bigger in the WSET text book. But, I guess that gives me more room to dive deeper either on my own time or, dare I say it, in pursuit of my WSET Diploma??
Interestingly, I was listening to a podcast interviewing a winemaker from Greece, and he said that around 2008 or 2009, the Greek wine industry collectively decided to market three key grape growing regions that each have a specific wine grape associated with them. This, they thought, would be easier for consumers to digest, instead of bombarding them with the 200 grape varieties native to the country—not to mention the scattered plantings of international varieties as well.
When we talk about South Africa’s wine regions, we’re mostly talking about the Western Cape. It is here that the overall hot-climate country receives cooling influences from both the Southern Ocean—namely from the cold Benguela Current that comes up from the Antarctic—as well as the Cape Doctors, south-easterly summer winds that can reduce the temperatures of the more inland areas as they funnel through the region’s mountains and hillsides. Those mountains and hillsides also mean that grape growers can plant their vines at different aspects, altitudes, and in varying soil types. As a tactic, many growers will plant their vines on the south-facing portion of the slopes, away from the hemisphere and limiting the intensity of the daily sunlight and/or utilizing some of those mountains and hills as shade.
We should also touch on South African Wine Laws, as they use a bit of a different language than I’m sure many of us are used to. The South African GI system is the Wine of Origin Scheme, or W.O.
The term geographical unit is the phrase used to indicate that grapes from several regions or districts were used in the production of the wine. Again, the most important of these geographical units is the Western Cape. About 90% of all the wine produced in South Africa comes from the Western Cape. The other 10% come from Orange River, located in the Northern Cape—this is an extremely hot region that utilizes irrigation to produce high volume, inexpensive white wines that, for the most part, do not leave the country.
Next level in, after geographical unit, is regions—large areas within the unit that have common geological features. The regions of the Western Cape to know: Coastal Region, Breede River Valley, and South Cape Coast. Regions are then further split into districts. The last, smallest unit is wards.
Wines that are labeled as Estate Wines come from a single estate from which all the grapes are grown and produced (including bottling).
Last note about labeling: South Africa has a voluntary sustainable agricultural scheme called Integrated Production of Wine, or IPW. Certified producers can display that credential as part of their W.O. label.
Alright, let’s take a dive into some of those regions within the Western Cape.