The Bubbly Professor

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ts a living
FEBRUARY 5, 2010 1 COMMENT

Breakfast of Champions...aka 9:30 am Class
Welcome to the Bubbly Professora new blog about the life of a wine educator.
Wine tastings, wine classes, and wine dinners are part of being a full-time wine educator, but its
a package deal that includes grading finals, reading papers, and schlepping boxes as well. Its a
glamorous job, for sure, if you only count the 5% of the day that includes the flashy fun.
As for me, I have the expected credentials (see street cred ) and the experience: I am a chef
instructor and wine educator for an accredited culinary college in Texas, have taught wine
classes full time for over 15 years, and in my former life served stints as executive chef,
sommelier, and food and beverage director. Known to friends, family, and students as Miss
Jane of Austin, Texas.
Street Cred
FEBRUARY 5, 2010 2 COMMENTS

If I just must, here it is: My name is Jane A.
Nickles and I have been a full-time wine educator/culinary educator/academic director for
culinary colleges for over 15 years. Previously, I was a food and beverage director and
executive chef for a large hotel chain.
I am/have/like to talk about my/am embarassed by my:
M.B.A., Human Resources Development
B.A., University of California at Berkeley
Certified Food and Beverage Executive (American Hotel and Lodging Association)
Certified Wine Educator (Society of Wine Educators)
2012 Banfi Award Winner Society of Wine Educators
2009 Winner Professional Wine Writers Competition WOSA (Wines of South Africa)
Certified Specialist of Spirits (Society of Wine Educators)
Currently the Academic Director for Culinary and Wine Arts at the Art Institute
14 Years Full-time Chef Instructor and Wine Educator at Le Cordon Bleu College Austin
10 Years Executive Chef, 6 Years Food and Beverage Director (Bristol Hotels and Resorts)
Published Author (Textbooks, Journals, Web)
Educator of the Year Career Education Corporation 2007

Educator of the Year - Career Education Corporation -2009
The Ultimate Culinary Educator Food Educators Learning Conference 2009
January 2011- Wine Educator of the Month Socitey of Wine Educators
Number One Rated Conference Speaker 35th Annual Conference of the Society of Wine
Educators (Washington, DC)
Conference Sessions led, Classes given literally too many to count!
Bored Yet?
Time in a Bottle
NOVEMBER 29, 2010 1 COMMENT
Every time I start a new wine class, sometime
during the first day or two, someone will ask, Isnt it true that older wine is better? Or,
How long should I age wine before I drink it? After a bit of debate on the subject,
eventually, someone will ask, What exactly happens to wine as it ages?

I know this scenario well; it is exactly what has happened in every wine class I have ever
taught. Trust my experience on this one: last night I tallied up the number of wine classes I

have taught over the past 11 years as a full-time wine educator. As of today the number is
8,786.

With due respect to the fact that the aging of wine is a huge, debatable topic, I offer you in
almost real-time and as close to verbatim as my fingers can type, the Cliff-Notes
Version of my answers to the often-asked questions of time, as it relates to wine.

Is older better?
Most wine on the market today is designed to be at its best immediately upon its
release. Some statistics say that nearly 95% of the wine we see for sale today is just this
typebest to consume it now, while it is young and fresh. Not surprisingly, this correlates
rather well to another statistic: that 95% of the wine purchased today is consumed within
one week of purchase. If you look at your own wine buying habits, it is likely that when
shopping for wine, you are shopping for something to drink that day, that evening, or that
weekend.


And yet it is true that there are those wines
that benefit from proper bottle aging; able to change and become better over time. For
white wines, the ultimate age might be five to ten years. For hearty red wines, noble dessert
wines and vintage Champagnes, it might be a decade or even more. While popular culture
is rife with tales of hundred-year-old bottles opened with pomp and circumstance at
cloistered affairs, such bottles are rarely if ever- in prime condition. It must be
remembered that all wine will inevitably reach its peak and go over the hill, meaning the
taste, flavor, and aroma will start to fade.

What type of wine is age-worthy?
The type of wines that can support five, ten, or even more years of gentle aging are
generally made from what the French refer to as Noble Grapes. As a matter of fact, the
archaic definition of Noble Grape was a grape that produced a wine that could be aged. I
thoroughly expect maybe even hope to catch flak from wine experts near and far for
what I am about to do, but here goes: I offer you a short list of some of the grapes
considered Noble, now and forever. For red wines, you can count on the basic Bordeaux
varieties of Cabernet Sauvignon and Merlot, Italian Superstars Sangiovese and Nebbiolo,

and Spains Tempranillo, as well as Syrah, Pinot Noir, and many other lesser-known red
grapes. Age-worthy whites include Chardonnay, Sauvignon Blanc, Semillon, and Riesling
among the chosen few.

What exactly happens to wine as it ages?
As red wine ages, the harsh tannins of its youth gradually give way to a softer
mouthfeel. An inky dark color will fade to a light brick red. In processes that began during
fermentation and continue after bottling, certain compounds in the wine will begin to bind
together and aggregate. Eventually these particles reach a certain size where they are too
large to stay suspended in the solution and will sink to the bottom of the bottle and become
visible sediment. The resulting wine, with a reduction of its tannins and pigment, will have
a paler color, softer taste, and less astringency than the wine had in its youth.

In a parallel process known as esterification,
the wines acids combine with some of the wines alcohols in a complex array to form the

chemicals known as esters, introducing a whole new range of possible aromas to the
wine. These complex scents are known as tertiary aromas, or bottle bouquetthe
amazing, multi-layered scent of a mature wine. These aromas might include floral aromas
such as rose petal, lilac, or what I call distant memories of honeysuckle and jasmine. You
may notice exotic spice aromas such as cardamom, star-anise, cinnamon, curry, or Earl
Grey Tea. Earthy aromas such as truffle, wet leaves, mushroom, forest floor and cedar
can emerge.

How do I know if I should drink a wine now, or wait?
I am about to commit the sin of generalizing about winehowever, to answer the question
it must be done. Here goes:

If a bottle of wine costs less than $25.00, drink it now.

If you like the way a wine tastes today, go buy some more and drink it now.

If your wine is made from the noble grapes, vineyard regions, vintages, and via
winemaking techniques that support aging, consider laying it down.

If your wine has high levels of sugar, alcohol, tannin, or acidity, consider laying it down.

If the winemaker told you the wine is age worthy, lay it down!

When in doubt, pour it outinto a glass and down your throat, that is! If youre really not
sure whether to open a bottle or not open it up. Invite a few friends over and turn an
ordinary day into a special occasion. The worst thing that can happen is you drink a great
wine too young and wouldnt you rather drink it too young than never get to drink it at
all?
Top Ten Ros Myths
JANUARY 31, 2011 2 COMMENTS
Top Ten Ros Myths
Im not ashamed to admit that ros is one of my favorite types of wine. Sure, there are
occasions when I reach for Riesling, savor Sauvignon Blanc or crave Cabernet, but on
many a casual evening, lazy afternoon, or drink before dinner, I choose ros! Now, I am
not talking about your Mamas White ZinfandelI mean dry, crisp, serious ros, which
has always been made to perfection in France, Spain, and Italy. New world wine makers
are also perfecting this type of pink wine, much to the delight of wine lovers everywhere.

However.even in this ever-sophisticated world, I still get ugly stares when drinking pink,
so obviously the anti-pink wine bias is still out there. In order to do my part to wipe out
pink prejudice, I offer up Miss Janes Top Ten Ros Myths Debunked!
Myth #1: Ros is just red and white wine mixed together.
Truth: Sosome of us might have tried that particular technique at parties in the distant
pasthowever, quality ros, apart from a few atypical varieties, is made from red grapes. The
juice from the grapes, which is white, is allowed to ferment in contact with the grape skins,
which contains all the red pigments, for a few hours or a few days, until the juice becomes a
delightful pink color. At this point, the juice is pressed off the grape skins, and further fermented
into wine.
Myth #2: All ros is sweet.
Truth: Ross come in all grades of sweetness and dryness theres something to suit all palates
and occasions. But keep in mindwhat I call a serious ros is dry making it a refreshing,
food-loving, and complex wine. You might find flavors of raspberry, strawberry, pink grapefruit
and watermelon but whether the wine is sweet or not depends on the winemaking
techniquenot the color!
Myth #3: Ros is cheap therefore the quality cannot be very high.
Truth: Fair enough, there is plenty of cheap ros out there. Butthere is plenty of cheap red
and white wine as well! Howevertake a visit to Specs, Twin Liquors, or Central Market and
youll find plenty of Ros at the pricier end of the middle range. One of my favorite
RossDomaine Tempier Bandol Rosis on the shelf at Vino Vino for $39.99. I dont know
anyone who would call that cheap!

Myth #4: Ros is only a glugging wine it does not merit higher appreciation.
Truth: It is certainly true that Ros makes a good porch sipper. Ros wines do not generally
include the heaviness of red wines nor the acidity of white wines making them a perfect
easy drinker. Howeverthere are plenty of ros wines with complexity, layers of flavor, and
powerful flavorsjust right for serious appreciation.
Myth #5: Ros has a low alcohol content.
Truth: Certain lighter (and many times sweeter) ross contain an average alcohol content of
10% or lower. (See myth #2, above.) However, when fermented to dryness, the alcohol content
of ros wine can be similar to standard red winesup to 14.5%. For these winesproceed with
caution, and always drink in moderation!
Myth #6: Ros should always be consumed young, it does not merit aging.
Truth: This is true of most rosshowever; it is not true of them all. The French regions of
Provence, Languedoc, and Bandol make age-worthy ros. For the ultimate special occasion, lay
down a bottle of Vintage Ros Champagne for a decade or moreyoull be glad you did!
Myth #7: Ros lacks classbrought to a nice dinner party, it would be an embarrassment.
Truth: This misconception arises from the out-dated, old-school idea that all ros is cheap
plonk. Anyone still believing this idea is behind the times! As a matter of fact, due to its

legendary food-friendliness and likeability, ros might just be the perfect wine for your elegant
dinner party, Holiday gathering, or Sunday Brunch no matter who is on the guest list!
Myth #8: Ros is only good in warm weather.
Truth: This myth is in part true. Nothing can quench your thirst on a hot day like a nice
ros. However, this doesnt mean that ros should be avoided in colder weather just put on a
sweater, light a fire, or turn up the heatits always a good day to enjoy a good ros!
Myth #9: All ros is fizzy .
Truth: I call this myth the Mateus Effect. For those of you too young to recall, one of the
first really popular wines in the United States was a sweet, effervescent ros from Portugal called
Mateus Ros. It is a testament to the pervasive influence of Mateus that this impression
persists. Sowhile there are some fabulous ros sparkling wines, some of the best ross in the
world are still wines meaning no bubbles!
Myth #10: Real men dont drink ros.
Truth: In the Basque region of Spain, there is a guys only tradition called Poteo. The male-
bonding ritual of Poteo involves bar-hopping for an extended period of time, while indulging in

glass of ros at each establishment. This is about as rough-and-tumble as it gets for beverages,
and the star in Poteo is ros. Sotheres your proof: Real Men Drink Pink.

FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH I LOVE ROSE', ROSE'
WINE, WINE MYTHS
Miss Janes Top Ten Tips for Wine Lists
One of the most important classes I teach in my professional wine classes is on how to write
a wine list. After a lecture (hopefully not too boring!) on my Top Ten Tips for Wine
Lists, I divide the class into teams, and set them free to construct a wine list featuring a
dozen wines that I provide to t hem. I am always amazed at how good a job they do!

Just in case you ever need to write a wine list of your own, here are my lecture
notes. Enjoy!
Miss Janes Top Ten Tips for Wine Lists!
1. A good wine list should be easy to read and use.
No guest enjoys pulling out reading glasses and squinting in the dark, yet many wine lists
squeeze too information and tiny print much onto each page.

Make certain wine lists can be read in low light. Choose legible fonts and reasonable type
sizes.
Avoid italics, which run letters together.
Resist the temptation to fill negative space. Overly dense pages hurt the eyes and the
brain. Leave enough space between lines for comfort, and start new sections on a new
page.
Provide enough signposts on every page for diners to orient themselves quickly.
Title pages and sections clearly. Guests may be distracted and multitasking when using
the list, so repeat headings and subheadings on every page and identify broad sections in
the headers.
A good wine list should communicate well, make servers and customers comfortable, and
sell a lot of wine!
2. A good wine list assumes no prior wine knowledge.
Wine labels tend to speak of grape and region, but customers care more about flavor and
style. Adding simple style indicators can boost sales and turn the wine list into a training
tool for your service staff.
Whether or not you provide full-blown descriptions on the wine list itself is a matter of
choice. However, indicating the primary grape or grape varieties will help create interest
in and sell proprietary wines, blends and regionally labeled wines.
Indicating if a wine is sweet or dry, full-bodied or light, and other basic information will
be greatly appreciated by the wine-loving novice.
Consider using my 5-word review for a tiny bit of supporting information:

French Pinot Noir Light and Dry.
Off-dry, fruity, great with sushi.
Light, delicate, fruity and crisp.
Pink bubbly, but dont call it sweet.
PLEASEeven if your wine list style of choice is minimalistic, PLEASE provide
detailed wine notes and descriptions to your staff, either in wine class style or in
printed training materials! Nothing defeats the purpose of a perfectly designed
wine list faster than an untrained service staff.
3. A good wine list groups wines by style, weight, or flavor intensityor some other
category that makes sense!
You can follow the tried-and-true progressive wine list philosophy and group your
wines according to taste categories: Light and Delicate Whites, followed by Slightly
Sweet Whites followed by Dry, Full-Bodied Whites. The progressive wine then lists
the wines in each category from lightest to heaviest, driest to sweetest, or some other
easy-to-follow variable.
Consider grouping your wines by food affinities, such as Crisp, Dry Whites for
Seafood followed by Full-bodied Whites for Roast Poultry followed by Big, full-
bodied Reds for Steaksor something like that.
You can get creative and group wines by special interest, such as Organic and
Biodynamic Whites, Exotically Scented European Whites, or (my favorite) Cheap
Thrills. (Just be sure and see item #10, below.)
4. A good wine list avoids concept blur by being appropriately priced.

There are many different versions of the following rule, and many organizations lay
claim to the idea.butit has been proven that wine sales increase if at least 50% of
your wines-by-the-bottle are priced between 1 and 2 times the price of an average entre.
For instance, if your average entre is priced at $20.00, customers will not flinch at a
bottle of wine priced between $20.00 and $40.00. This technique keeps wine and food
prices on an even keelpreventing concept blur. Nobody expects to drink a $200 wine
with a blue cheese burger. And, for that matter, nobody wants to drink Yellowtail Shiraz
with Foie Gras en croute!
As long as some (preferably at least 50%) of your wines fall within the no more than
twice the price of an average entre rule, it makes sense to offer something for person
who really wants to spend more! Customers celebrating a special occasion, trying to
impress (think first dates) or on an expense account have money to burn, so you should
help them burn it! Having two Pinot Noirs on the list one at an entry level price point
and one at a splurge price is a good idea.
For wines by the glass, its a good rule of thumb that one 4- or 5-ounce glass of
wine covers the wholesale cost of the bottle. Any additional glasses poured from
the bottle are pure profit.
For instance, if a bottle of Kim Crawford Sauvignon Blanc has a
wholesale price of $8.00, a good price for a glass isyou guessed it,
$8.00.
5. A good wine list offers customers variety, but not necessarily quantity.
A great wine list doesnt have to be big, nor should it require a translator.

As a matter of fact, a wine list big enough to double as furniture will intimidate and
confuse both servers and customers. Many customers are likely to lose interest after a
page or two.
Confronted with a wine list the size of a phone book, most diners are going to limit their
reading to a particular grape, style, or region. Thus, its possible that simply having a few
interesting, delightful, and well-priced wines in each category will accomplish the same
sales without the intimidation factor.
Balance is the key. A good wine list should have delicious white, red, ros, and sparkling
wine as well as wines that are light and crisp or rich and heady and every style in
between.
A good wine list should have wines that are imported and American and wines at every
appropriate price point. Geography creates style, so a bit of regional diversity ensures a
good balance of wines, from the flavor point of view.
6. A good wine list focuses on wines that enhance the food on the menu.
This sounds like such a no-brainer I almost left it off the list. However, I am more
convinced than ever it needs to be said, especially after my recent visit to a famous sushi
restaurant (that will remain anonymous) that had five Chardonnays, ten Cabernets, and no
Riesling on their wine list. Whats a girl to do when confronted with that choice? Drink
Diet Coke? (Yes.)
So, here goesmake sure every food item on your menu has at least two perfect
pairings among the wines on your list. Make sure that you either denote these on your
list, train your staff to suggest them, or both.

Make sure you enhance your restaurants theme or concept by your choice of
wines. Certainly you can list a variety of wines, and not everything has to be a cut-and-
paste thematic match, but the overall feel of your list should be the same as your overall
concept and food style.
7. A good wine list denotes four things about every wine:
The name of the producer.
The name of the wine itself (including any modifiers such as Reserve).
The region of origin (unless its a regional wine).
The vintage date.
Heres a perfect example: Robert Mondavi Winery Cabernet Sauvignon Reserve, Napa
Valley; 2009
Or Cabernet Sauvignon, Robert Mondavi Winery, Napa Valley, 2009.
It doesnt really matter the order or the format.but to properly identify a wine, you
need to list those four very important pieces of information!
Nothing will send me running for the hills faster than a wine list that just reads Kendall-
Jackson Chardonnay. Diet Coke, please!
8. A good wine list visually distinguishes wine titles from supporting information.
Consider the following entryfrom an actual wine list at an actual self-proclaimed
temple of wine:
Cava Segura Viudas Brut Reserva Heredad, Cataluna, Spain; N/V

Theres nothing wrong with this entry.it follows rule #7 quite well, however,
differentiating the name of the wine itself, followed by cascading hierarchies of
typeface makes scanning the list faster and easier:
CAVA Segura Viudas Brut Reserva Heredad, Cataluna, Spain, N/V
Another good tip when listing your wines is to list the easiest to understand
component of the wine first. For instance:
CHIANTI CLASSICO Ruffino Aziano, Tuscany; 2007 Is easier for
the customer to read and decipher than the following entry:
AZIANO Ruffino Chianti Classico, Tuscany; 2007.
9. A good wine list differentiates your operation from the competition.
A good wine list should offer something different than every other restaurant, grocery
store, and retail wine shop in town.
As a matter of fact, if a customer knows the very popular wine 7 Deadly Zins can be
purchased at the corner liquor store for $10.00, they are highly unlikely to pay $30.00 for
that same wine, even in your fancy restaurant. In the mind of the consumer, its a ten
dollar value!
You can avoid this issue by offering unique wines, presenting them properly on your list,
and training your staff to discuss and describe them.
10. A good wine list should project your brand and a professional image.
Think of your wine list as advertising, and apply the same standards for presentation.

Use fonts, paper, and graphics consistent with your business identity. Wine lists should
look similar to your other menus and restaurant promos and incorporate logos and
branding.
Please dont let your wine list look like an afterthought or a final resting place for your
white-out collection. With designer computers and fancy printers on every desk, theres
no excuse for a wine list that isnt up-to-date and pristine every night.
Adopt a zero-tolerance policy for typos and errors. Learn where the symbols for umlauts
() and accents () are on your keyboard. While wine names can be utterly confusing,
nothing destroys your credibility faster than menu mistakes.
Proof each and every item against the label not the website, not the invoice, not the
salesman before printing.
FILED UNDER MISS JANE'S WINE CLASS
Winters Gift to Wine Lovers
DECEMBER 14, 2010 LEAVE A COMMENT
Winters Gift to Wine LoversHeres a
riddle: What is hot and cold and new and old? The answer is: Ice Wine! Its hot because
it is newly popular, and its cold because it requires freezing temperatures to produce. Ice

Wine is a new product for many North American Wineries, yet it has been made in
Germany since 1794!
Ice Wine, known as Eiswein in the old country, is an enchanting desert wine first made
in Germany and Austria. In the new world, while many regions are attempting to make Ice
Wine, it seems that the best and most consistent are coming from New York State,
Washington State, and Canada.
Ice wine is a very sweet dessert wine the versions I have tried lately have a residual sugar
content of anywhere from 18% to 24%. When you think that vanilla ice cream, if melted,
would have a sugar content of about 10%, you can see that these wines are sweet indeed
most likely among the sweetest wines you will ever taste.
The secret to a true Ice Wine is that the wine is made from grapes that are frozen solid
when harvested. The grapes for Ice Wine are allowed to remain in the vineyard well into
the winter season, and if they freeze on the vine, they are harvested while frozen often in
the dead of night, and always literally in the freezing cold. The frozen grapes are then
rushed to the winery and pressed while still frozen.
Pressing the grapes while they are still in the frozen state causes much of the water in the
grape to be driven out as shards of ice, which are then discarded. This leaves a highly
concentrated grape juice, very high in acids, sugars, and aromatics. This grape nectar is
then fermented rather slowly for several months. At anywhere from about 13% to 24%
residual sugar, the finished Ice Wine is intensely sweet and flavorful. As with all sweet
wines, the true measure of a quality Ice Wine is its balancing acidity, which gives the sweet
wine a clean, crisp finish.

Ice Wine shows best when it is served chilled and with dessert! While many people may
balk at the idea of serving a sweet wine with a sweet dessert, its an ideal pairing. Believe it
or not, the sweetness in the food diminishes the perception of the sweetness of the wine. Ice
Wine made from white grapes such as Riesling, Semillon, or Vidal pairs very well with
poached pears, nut tarts, apricot or peach desserts, custard desserts, vanilla ice cream, or
shortbread. Give it a try!
Escoffier, Ikeda, Umami
MAY 31, 2011 2 COMMENTS

Dr. Kikunae Ikeda, who is credited (and rightfully so) with the discovery of Umami.
Escoffier, Ikeda, Umami
If you are one of my students (or an avid reader of this blog), you know that I think it is
very important to differentiate between taste and flavor when discussing wine (or
food, for that matter). One of the reasons for this is that I teach future chefs and

sommeliers, and as future professionals I think it is important that my students use the
correct terminology. Another reason is that taste and flavor are two totally different
factors in the discussion of food and wine pairing.
So, one of the first questions I address in my Professional Wine Studies class is What is a
taste, and what is a flavor? It sometimes takes several weeks for my students to use the
two terms in the proper context, so I begin with the simple fact that flavor is a combination
of taste, aroma, and texture, and there are (depending on who you ask) five or six generally
accepted tastes.
A taste is defined as a sensation that can be perceived using only the human tongue, or
the taste buds. Just a few years ago it was generally accepted that there were four basic
tastes, each able to be sensed in all areas of the tongue but for many people perceived most
dramatically in a particular region of the palate. The first taste to be detected, and the one
most universally enjoyed is sweetness. The taste of sweetness evolved as a survival
mechanism to point the way to energy-yielding carbohydrate. The second taste to be
perceived is generally acidity, which is sensed by most people most readily on the sides of
the tongue. Salt, generally senses in the middle of the tongue and bitterness, easily detected
at the back of the tongue are the next two.
The sensation we now call the fifth taste is Umami. Umami was first described in the
early 1900s by Dr. Kikunae Ikeda of Tokyo Imperial University. Dr. Ikeda was
determined to find the source of what the Japanese had long called the deliciousness or
savoriness of food cooked in dashi, which is a sort of stock made from kombu (kelp). Dr.
Ikeda managed to discover the true nature of this flavor enhancer when he succeeded in

extracting an amino acid, glutamate, from kombu. Umami was referred to as
deliciousness, savoriness, or meatiness until 2000, when a taste receptor for glutamate
was discovered and identified as an umami receptor by researchers at the University of
Miami (Florida, United States) School of Medicine, confirming it as the official fifth
taste.

Auguste Escoffierhe may have never used the word, but he was nonetheless a great
proponent of Umami.
Interestingly enough, culinary historians now argue that Auguste Escoffier, the great
French Chef of the early 1900s, is also one of the discoverers of umami, despite the fact
that he did not know or use the word. It seems that Escoffier was one of the first chefs to
utilize reduced veal stock on a wide scale in professional kitchens. Escoffier based many of
his recipes, particularly his sauces, on reduced veal stock. It was easily recognized that
dishes cooked with veal stock were delicious! While Escoffier most likely did not realize
it, this veal stock reduction created a liquid rich in the amino acid glutamate, which lent

that deliciousness, in the form that we now recognize as umami, to many of his
preparations to the delight of his customers; and to the amazement of modern sensory
science.
To make matters even more interesting, scientists have identified a substance named
kokumi that is being touted as the sixth taste. Kokumi has been identified as a unique
taste, complete with an identified sensory receptor in the taste buds, and is thought to be
the taste component of the nutrient calcium. The discovery of kokumi has opened up the
possibility that there may be many more tastes identifiable by the human tongue; perhaps
each nutrient has its own unique taste component. If this is indeed the case, my Basics of
Sensory Evaluation class just got a lot more interesting!

FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH MISS JANE'S WINE
CLASS, SENSORY EVALUATION,UMAMI, WINE TASTING
Mastering the Restaurant Wine Taste Test

Youve ordered your wine, now what? Your server is approaching the table with a bottle in his
hand, and you are entering the zone of the taste test ritual. Now is not the time for high
anxietyit is only a taste test, and you are not the one on trial. Relax and let me demystify this
stage of restaurant wine service for you.
To begin with, a well-trained server will start the proceedings by standing to the right side of the
host (code for whoever placed the wine order), and presenting the wine bottle to him or her, label
side up. Your server should verbalize the producer, wine variety, and vintage. Something along
the lines of, Sir, the 2005 Brookswood Cabernet Sauvignon you ordered would be ideal.
If this is indeed the correct wine, the server will remove the foil capsule from the neck of the
bottle, and place it in his or her apron pocket. After extracting the cork from the bottle, the
server should place it on the table to the right side of the host.
A word to the wise: dont smell the cork! Theres not much to be gained by smelling (or
squeezing, for that matter) the cork. If a server presents the cork to you, glance at it and set it

aside. Some say sniffing the cork or feeling a cork for dryness can indicate whether excessive
amounts of oxygen have crept into the bottle, but youll smell and taste that soon enough.
Next, your server will pour you a 1 ounce taste. Then, the server stands aside and waits for your
approval. Dont despairyou are not expected to come up with a brilliant bon mot or wax
poetic about the wine. All you have to do is determine whether or not the wine is flawed. Thats
rightthis is not a Roger Ebert moment where you get to give a thumbs up/thumbs down
judgment or award gold stars. And trust me; you are probably not going to need to send that
bottle back.
There are really only two ways a wine can be reject-worthy: if it is oxidized, or it is corked. An
oxidized wine will have a spoiled, flat, prune juice-like smell. It may also appear cloudy, have a
chemical-like odor, or taste vinegary. A wine with cork taint will show musty, funky, dirty-
basement, wet-cardboard-like smells. Dont worry if you dont know what oxidized wine or
cork taint smells likethey make themselves known a mile away.
The polite thing to do if you suspect a flaw in your wine is to ask the server to sample the
wine. You might say something along the lines of, Im not sure about this winecould you
take a taste and tell me what you think? This is usually all it takes to have the bottle judged by
the resident expert, and if there is any doubt, the bottle will be replaced.
But lets not get bogged down with what to do with a bad wine. Chances are very high indeed
that the wine will be faultless, and you can offer your nod of approval.
Proper service begins with the guest to the left of the host and proceeds clockwise around the
table. Women should be served first and pouring should continue clockwise until all the women
are served, and then the server should run another lap around the table to pour the men, ending

with the host (male or female.) This gives the host a chance to order more should the bottle be
on the wane.
Now, all you have left to do is relax and enjoy your meal. Notice the star-bright clarity and
gorgeous color of your wine. Swirl your glass and breathe in the aromas, take a sip and savor the
flavor. Note how the wine leaves impressions on your palate long after you have
swallowedthis is the wines finish and aftertaste. But mainly, just enjoy. You have survived
the wine ritual, from wine list to wine glass, and that in itself is worth a celebration.
A New Branch of the Chianti Family Tree?
MARCH 9, 2013 2 COMMENTS
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 youve been following my study guide on the wines of the Veneto (or even if youve 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 12.5% abv
Chianti Classico DOCG:

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 futureyou are correct!


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Its Alive!
MARCH 6, 2013 LEAVE A COMMENT
The Society of Wine Educators has just
launched an online study course for their Beverage Specialist Certificate program!
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 credentialsbut 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
atbcoffelt@societyofwineeducators.org .
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The Best of the Veneto: The DOCGs

At last count, The Veneto has 15 DOCGs. Read on to learn more about them, then try
a quiz, if you dare!
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. I nteresting 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 regions 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. I nteresting 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, DOCGs 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 regions 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 Italys DOCs 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 DOCGs 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 dArancio: 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
dArancia grape was singled out for elevation to DOCG status. The Fior dArnacia grape
variety, whose name can be translated to orange blossom is known elsewhere are Orange
Muscat or Muscat Fleur dOranger. A sweet, sparkling wine made from Muscatwho
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!
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The Vs of the Veneto

This week at the Bubbly Professor its 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 subjectand later this week well follow up
with a detailed post on the 15 (and counting) DOCGs of this beautiful region. Well finish
up, in true Bubbly Professor Style, with a quiz! Enjoy your studies and try not to dream of
Venicetoo much.
The Vs of the Veneto Wine Region
Tre Venezie: The Veneto and two of Italys 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 Italys 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 DOCs. 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 youre 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 Italys most popular wines. Most of these bubblies are
produced using the tank or Charmat methods, but serious mthod 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 DOCGs, 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 1420s 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

Shakespeares plays are set in Verona: Romeo and Juliet, The Two Gentlemen of Verona,
and The Taming o f the Shrew. The area surrounding Verona
is home to three of the Venetos 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 DOCs. 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 DOCs. Bardolino Superiore was awarded a DOCG in 2001. A ros
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 well continue our Veneto Study Pack with some information on the
DOCGs of the Veneto and a Veneto Mini Quiz!
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So You Want to Be a Sommelier?
DECEMBER 1, 2012 LEAVE A COMMENT

Youve seen that guyfreshly pressed suit, bottle
held high, chatting up the customers and youve wondered to yourself, How do I get that job?
As a 20-year veteran of wine education, its one of the most common questions I get asked. How
do I get certified as a sommelier, how do I break into the wine industry? So, here goessome
thoughts on wine and spirits certification!
To start with, you need to know that the best possible first step to a wine career is to get your
foot in the door. If you are serious about a career in wine, you need to dive in and start working
at a wine bar, winery, wine store, or distributor. In no way is the wine industry full of easy
jobs nor will you make a lot of money right off the bat. While it does have its moments of
glamour, there is a lot of hard labor going on behind the scenes of your latest winemaker
dinner.
Being a sommelier is a lot like being a chefyou need experience, passion, education, and
perhaps, some sort of certification. As for the certification, there are many, really dozens, of
private organizations that offer sommelier certification throughout the United States. They all
have different educational tracks, formats, post-nominals and availability.
Being a sommelier is a lot like being a chef in one other aspectat the top of the heap there
are a few well-known characters who are celebrities in their own right, best-selling authors, or

TV personalities. Then below that there are the millions who make a decent, mid-range
living. And below that, are those that toil their whole lives making just enough to get by. I
know money isnt everything, and Im proud (?) to be a mid-ranger myself, but its best to have
your eyes wide open about the field.
With that being said, the good news is there is a wealth of choices for those brave souls
wanting to pursue wine education, and perhaps a career in wine. Read on for my take on
the subject
The Court of Master Sommeliers is, imho, the top choice for those wanting a profession
working in restaurants, providing top-notch customer service and selling wine directly to the
consumer. The Court comes to most major cities once a year and offers their 2-day, $500.
introductory course on a given weekend. The course ends with a multiple choice exam that is
considered to be a basic, introduction to wine test. If you pass and want to move forward with
certification through the Court, you will need to travel to a hub (such as Las Vegas, Denver, or
Chicago) to take the Certified Sommelier and Advanced Sommelier exams. If you survive this
far (and many dont), and if you are invited to sit for Master Sommelier you may have to travel
even further to take that final MS exam. The MS is considered a lifetime achievement and
currently just over 180 people worldwide have achieved this goal.

The Institute of Masters of Wine is based in
London is equally prestigious and a top choice for those wanting a career in wine writing,
critique, or some other type of wine academia. This choice definitely involves some travel. You
are expected to educate yourself and prove your worthiness to even be accepted into the
program as an aspirant to the MW program. Most people do this by taking courses through the
Wine and Spirits Education Trust, which offers the DWS (Diploma of Wines and Spirits)
title. There are currently around 300 MWs in the world.
The Society of Wine Educators offers three levels of certification: Certified Specialist of Wine
(CSW), Certified Specialist of Spirits (CSS), and Certified Wine Educator (CWE). This is
obviously the best choice for people that want to be teachers and educators (like me!) SWE does
not offer certification classes itself, although wine educators around the country often offer their
own preview courses. They do publish Study Guides for the CSS and CSW which are
available on their website. The CWE is considered a self-study program; in other words, you
need to educate yourself using their suggested reading list, and then show up to have your
knowledge tested. Due to this self-study route, this is one of the least expensive options.
The Wine and Spirits Education Trust (WSET), based in London, is one of the largest wine
certification organizations around. They offer certifications in Level 1, Level 2, and Level 3,

culminating in the aforementioned DWS. Level 1 and 2 Classes are offered at many locations
around the country, including most large and even mid-size cities. Level 3 and Diploma classes
are a bit harder to find, but self-study and online classes are available as well. With the self-
study and online classes, you do have to show up in person to take the tests, but it is still a very
convenient option and I know quite a few people that are pursuing the WSET classes online.
The International Sommelier Guild, based in Canada, offers classes that last several months
and end in a certification exam. They also offer a series of certifications; theirs being Level I,
Level II, and Sommelier Diploma. The top-level, six-month ISG Sommelier Diploma course
is offered several few times a year at many locations throughout the country.
The International Wine Guild is a privately owned school based in Colorado. They also offer
wine certification courses at Levels I IV. Their certifications come with a dizzying array of
titles that you can choose from, including Certified Chef of Wine Arts, Certified Senior Wine
Manager or Certified Spirits Cellar Manager. IWG appears to be offering classes in Colorado,
Arizona, Washington, and Virginia.
Additionally, there is a plethora of smaller organizations offering their own series of
certifications; so many that I cannot even keep track of them. A few examples of these other
organizations include:
The French Wine Society and their French Wine Scholar and Master-Level Programs
in the wines of the individual French Regions.
The North American Sommelier Association and their Italian Wine Specialist.
The Center for Wine Origins and their Wine Location Specialist
The National Wine School and their Diploma Oenotropae

The United States Sommelier Association and their Advanced Sommelier Certificate
The Sommelier Society of America offers a Certificate Course
The Bartenders Association International offers the Certified Wine Expert course
online.
The WISE Academy offers a dozen certificates including Wine Tasting Professional
Really, the list goes on forever.
Full Disclosure: As my personal experience (and certification) comes from SWE, theirs are the
only programs I discuss-down to the details -with confidence. My knowledge of all the other
programs is second hand coming from either knowing people who have gone through the
program or research, so I am sure there are other people who can speak to the content and quality
of these programs much better than I.
With that being said, I hope this helps anyone out there looking for wine certification or some
idea about working in the wine industry. There are a lot of choices out there and it is a long
process. If you decide to move forward, make sure you find the right fit at the beginning of your
journey. And of coursehave fun!!

Cheers,
Jane A. Nickles, CSS, CWE
Bubbly Disclaimer: This is the world of wine certification from my own eyes and
viewpointI dont claim to speak for or on behalf of any organization. As a matter of fact,
I dont even claim to be a sommthe closest I ever came to that was in my previous career
as a food and beverage director (not close at all). As an educator, most of my students are
striving to become chefs or sommeliers, so I try to keep on top of wine and food education
matters.
FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH MISS JANE'S WINE
CLASS, SOMMELIER, SOMMELIER CERTIFICATION, SOMMELIER EXAM, WINE
CAREER, WINE CERTIFICATION, WINE EDUCATION, WINE JOBS
Grape Flashcards!
JUNE 18, 2012 6 COMMENTS

Ive always encouraged my students to make flash cards. When I first started teaching, I
noticed a strong correlation between students that made and used flash cards and those
that were scoring 100s on my tests and quizzes. I often wondered which made the most
difference; was it the fact that the student had the drive to make the cards in the first place,

or was it the actual use of the flashcards themselves? The result, however, was always the
same: students who studied with flashcards performed well on tests.
Of course, nowadays we know that the reason flash cards work is that they lend themselves
seamlessly to a study method known as spaced repetition that encourages effective
memorization. We even know that if a learner incorporates increasing intervals of time
between reviews of previously learned material, the psychological phenomenon known as
the spacing effect will kick in and what was once a late night cramming session can
actually be a meaningful way to increase long-term memory.

To put it in laymans termswhy dont you try using these Bubbly Professor flashcards to
help learn your grape varieties? Try them once, repeating those you got wrong. Try the
whole deck again after a ten or twenty minute interval. Try them again in an hour. Try
them a few hours later, then flip through them again after a good nights sleep. Hopefully
after all this flashing and flipping, youve had a little bit of fun, and youve also increased
your knowledge of grape varieties. If nothing else, youve experimented with
some educational psycholgy. Time for a nice glass of Pinot Noir after all that!

To try your luck with the Bubbly Professors Flashcard Deck for Grape Varieties, click on
the link below. You dont need a password, but the link is only available here:
http://www.flashcardmachine.com/machine/?read_only=2058653&p=r9w7
By the way, I designed the deck to work best in the definition first mode, but you can use
them either way.

If, after all your hard work you would like to try an exit quiz, click on the link below and
use the password Grapes.
http://www.classroomclipboard.com/470378/Home/Test/3efded94e8074b16b35c21f9ba37ea
39#/InitializeTest.xaml
As with all the Bubbly Professor wine and spirits quizzes, youll be able to see your results
immediately, and if you would like a print out of your graded quiz, just send me an email
at missjane@prodigy.net .
Let me know if you like the flashcards, because I have lots more planned!
The Bubbly Professor is Miss Jane Nickles of Austin, Texas.
FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH BUBBLY PROFESSOR, CSW
EXAM, CSW FLASHCARDS,CSW REVIEW, FLASHCARDS, GRAPE

FLASHCARDS, GRAPES, LONG TERM MEMORY, SPACED REPITITION, THE SPACING
EFFECT, WINE EDUCATION, WINE FLASHCARDS, WINE QUIZ
Textbooks, Jellybeans, and The Great Grape Show!
JUNE 8, 2012 LEAVE A COMMENT

I am finishing up my classes for this semester today, and starting to plan for next
semester. This means lots of 12-hour work days and paperwork followed by a short one
week break, and then its onto yet another incarnation of Miss Janes Professional Wine
Studies Class. This year marks my seventeenth year as a wine educator!
I always like to have everything locked and loaded on my class website well before the
start of the semester, so I have been busy designing some new in-class exercises and
assessments for next block.
Somehow the calendar worked out so that there is an extra class day in my semester next
block, and I have decided to fill it with some in-depth study of grape varieties. I am even
going to bring back the Jelly Belly Wine Bar, for those of you old enough to remember that

bit of genius. On a more serious note, my text book has some excellent materials on the
different grape varieties, and with 4,000 of them out there, its a lot to know. Oh yeah, its
going to be The Great Grape Show.

One of the never-ending challenges of teaching college is trying to motivate your students to
actually read the textbook before class. Students get so much more out of class discussions,
activities, and lectures if they are even just a little bit familiar with the subject before we
begin. Reading the book before class enables a student to engage in active learning while in
class, rather just staying in listen and doodle mode.
Over the years Ive tried many things to try to motivate my students to read the text, and
have heard every excuse in the book. Its boring! really failed to earn my sympathy, and
But I dont need to read the book because you teach it so well at least make me chuckle.
Homework assignments straight from the book are effective, but these days I am trying to
focus on bringing the learning process into the classroom instead of leaving it at home.

Recently, I have had some real success with a pre-class requirement. Not so much a
homework assignment as a sort of entry ticket to class. (Rememberclass holds the
promise of a Jelly Belly Wine Bar.)
To earn this Get Into Class Free Card students are asked to do some reading and take a
short on-line quiz before they are allowed in class. It sounds cruel, but I try to make it
kindthe whole deal should only take about 30 minutes. They even get a reminder email
from me if they havent completed it by the day before class. Students know to come to
class with a print out of the quiz, and I keep the classroom door closed until one minute
before class. We position a bouncer (student worker) to collect the tickets at the door,
and then its showtime!
So far, it has been working..and the Jelly Bellies are a big hit!
If youd like to try the same quiz my students will be taking before the Great Grapes
class, just click on the linkand use the password Grapes. Good Luck!

http://www.classroomclipboard.com/470378/Home/Test/3efded94e8074b16b35c21f9ba37ea
39#/InitializeTest.xaml

The Bubbly Professor is Miss Jane Nickles of Austin, Texas.
FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH CSW REVIEW, FLIP THE
CLASSROOM, GOOD LUCK,GRAPE VARIETIES, MISS JANE'S WINE
CLASS, TEACHING SKILLS, THE GREAT GRAPE SHOW, TRAIN THE TRAINER,WINE
EDUCATION, WINE QUIZ
Finals Week in Wine Class
Its Finals Week!
Final exam week in Miss Janes 12-week professional wine studies class has arrived! To
answer your question, NOthe wine final does not involve binge drinking, glasses clinking
or happy hour. Like most college-level courses in hospitality management or culinary arts,
we have both a practical and a written final exam. Our written final exam is scheduled for
this Friday; a 100 question multiple choice test followed by three essay questions.
Please note that the title of this course is Professional Wine Studies. While many of the
wine classes taught around the world center on tasting, this course is centered on basic

wine knowledge and how to use it within the context of a hospitality career. I focus the
class on learning about basic wine styles (white, red, sparkling, dessertyes, that basic);
how they are made, where they are made, and the worlds best known or most popular
examples. We learn how to taste wine so that we can talk about wine, and spend several
class sessions role-playing the role of the server, sommelier, or salesperson. We use my
mad libs for wine to learn to write meaningful, concise wine descriptions. We learn about
beverage costing as it applies to wines by the bottle and glass. We spend a good deal of time
of food and wine pairing, which makes sense as most of my students see themselves as
future chefs. Finally, we spend a good deal of time discussing how to write a wine list and
market wine in a restaurant or other setting.
So for my final practical exam this semester, I
came up with the idea of an exercise in writing a wine list. I started out by surfing the
internet for nice, clear pictures of wine labels. This took a while as I wanted to use wine
labels from wines we had studied and my students would be familiar with. I also wanted a
good mix of red, white, dessert wines and sparkling wines. I came up with a word file full
of about 30 wine labels that includes Bordeaux, Chianti, Rioja, Napa Meritage, Lodi Zin
and Oregon Pinot for the reds. For the whites I found Fum Blanc, a nice German

Riesling, an Aussie Chardyou get the idea. I had six sparkling wines including a few
from California, a Cava, a Prosecco, and of course Champagne. For the sweet wines I
included Moscato dAsti, Sauternes, Late Harvest Zin, Ruby Port and Muscat-Beaumes-
de-Venise. Remember, these are all wines that we had studied, and in most cases, tasted.
I did a bit of cut and paste and gave every student a stack of 30 wine labels, and created a
faux wholesale price list. Then, I gave the class two hours to write a wine list that was to
include the following details:
Meaningful Categorization
Absolutely perfect listing of each wine to include producer, name of the wine, region
of origin and vintage date (as applicable)
Progressive wine list format
A concise description of each wine (I like to use what I call a five word description
such as light, dry and crisp with fruity and floral flavors.)
Two food pairing suggestions for each wine.
Pricing by the glass and bottle, as well as a spreadsheet detailing each items
potential beverage cost and gross profit.


As they completed the project, I had every student bring their list up to me for a quick
discussion and review. Lots of learning can go in during that review period. I had them
describe how they chose to categorize their wines, how they arranged them in order and
how the details of the list will be useful as a sales tool.
All in all, I have to say I think they all did a great job! I was very impressed with the final
projects, and think that it was a meaningful, active learning experience all around. It was
good exposure to the nuts and bolts of writing and designing a wine list. Most
importantly, we all had a great time and I feel it was a good example of active learning and
a flipped classroom.
If you would like a copy of the materials I created for the class, click here: Bubbly Prof
Wine Labels for Wine List Project

FILED UNDER MISS JANE'S WINE CLASS, TRAIN THE TRAINER TAGGED
WITH ASSESSMENTS, FINAL EXAMS,FINALS WEEK, FLIP THE CLASSROOM, HOW
TO WRITE A WINE LIST, MISS JANE'S WINE CLASS, TEACHING SKILLS,TRAIN THE
TRAINER, WINE LIST, WINE TESTS
Texas Tempranillo
AUGUST 26, 2011 3 COMMENTS

Texas Tempranillo
Heres a riddle for the wanna-be-a-connoisseur crowd: As Cabernet is to France, and
Sangiovese is to Italy, what grape fills the bill for Spain?
The answer, of course, is Tempranillo the grape that puts the grit into the most highly regarded
red wines of the region.
Tempranillo has been revered for centuries as the main grape of Spanish Reds. Tempranillo is
the true hero of Spains legendary Rioja wines and the mainstay of the cultishly popular wines
of Ribera del Duero. This highly tannic, heavy-handed, heat-seeking grape even dares to follow
in Don Quixotes legendary footsteps on the sun-drenched plains of La Mancha.
At its best, Tempranillo produces wines with subtle, beguiling aromas of strawberry, cherry,
vanilla, leather, and spice; tannins that purr like velvet and flavors of ripe fruit laid on a bed of
earth and spice.
Until quite recently, Tempranillo really hadnt been cultivated much outside of Spain. It shows
up in a smattering of vines in the Midi and had a short-lived nice try in the Mendoza region of
Argentina a few decades ago. Until now, the most success the grape has had outside of Spain
has been a long-standing, undercover double-life in Portugal where it goes by the alias Tinta
Roriz and gets rolled, namelessly, into the multi-grape Porto blend. Alas, despite being a
hometown hero, Tempranillo never dreamed of international superstardom.

At least not until 1998 in a little town named Bend, Texas. It was here that Jim and Karen
Johnson, now the well-known proprietors of Alamosa Wine Cellars, first planted Tempranillo in
Texas. Jim felt that Tempranillo would be well suited to the climate and soil conditions of his
Texas Hill Country Vineyard, and the quality of the very ripe, broodishly dark, and highly tannic
grapes from their first harvest in 1999 proved him correct.
Karen and Jim, with help from Anthony King (now making Pinot Noir at Lemelson Winery
inOregon) made a small batch of the 1999 Tempranillo and laid it down for a nice oak barrel
nap. A few months later, stopping by Alamosa on his way out to study enology at U.C. Davis,
Anthony tasted the rock-solid wine and said to Jim, This is going to be a big handsome
wine! Thus, the name El Guapo was born, meaning a handsome man but with a wink and a
nod to the Steve Martin movie The Three Amigos and its ugly bandito. This handsome-yet-
ugly motif is the charming reason behind the picture of the horned lizard no ones idea of a
natural beauty on the label of wine called El Guapo.

Following the Johnsons trailblazing lead, several other Texas Wineries are now making
Tempranillo. Dan and Rose Mary Gatlin of the Inwood Estates Winery in the Texas High Plains
have been producing Tempranillo Blends (Tempranillo/Cabernet) since 2003. Dan Gatlins
history in the Texas Wine Industry takes him back several generations, including the
establishment of one of the first vineyards in the state in Denton County in 1981. This

experimental vineyard sampled 22 all-vinifera varieties and brought the Gatlins to the same
conclusion: Tempranillo does well in Texas! The Gatlins currently produce an Inwood Estates
Tempranillo/Cabernet Blend that sells out almost before it is released, and a 100% Tempranillo
named Cornelious in honor of Cornelious Neal Newsom who grows the grapes in his
vineyard on the Texas High Plains.
Another fan of Tempranillo in Texas, Gary McKibben of Red Caboose Winery and Vineyards in
Meridian says he first tasted Tempranillo about ten years ago at a Mexican Restaurant in Dallas
and fell instantly in love. Seven years ago, when he started his first vineyard, he planted
Tempranillo as an experiment. Gary found it grew exceptionally well in his rocky vineyard,
producing large clusters of dark, rich, highly tannic grapes. Gary first made a 100% Tempranillo
wine in 2007, and reports his Tempranillo wines are very popular and he will be planting more
vines, and producing more of his Tempranillo-based wine, in the future.
According to Dr. Ed Hellman, Viticulture Specialist with the Texas Cooperative Extension and
the man who might as well be called the authority on all things viticultural inTexas, Tempranillo
is a good fit for the state with its vigorous vines, thick-skins, dark color and good tannins. The
variety, while it doesnt have much history here, has been performing well in three distinct Texas
growing regions Texas Hill Country, Texas High Plains, andNorth Texas. Dr. Hellman says
that Thus far, the variety looks to be a real winner for us. I believe Tempranillo has great
potential to be one of our leading varietals.
Dr. Hellman goes on to state that his only concern about the future of Tempranillo inTexasis
consumer acceptance of an unfamiliar variety. I can relate to this, as I know from experience
that many consumers tend to stick to their Cabernet-Chardonnay-Merlot. So, here is the rallying

cry: Come on, world, try a Tempranillo. The future of this noble grape is in your hands. Visit
your local wine store, and beg for Texas Tempranillo to appear on the shelves.
As of today, the following Texas Wineries are producing wines from Tempranillo: Alamosa
Wine Cellars, Brushy Creek Winery, Haak Winery, Inwood Estates Winery, Lone Oak Winery,
Red Caboose Winery, and San Martino Winery. Hopefully, there will be more in the future. If
you are a winery producing (or even considering producing) Tempranillo, let me know and Ill
help spread the word!
Drink up, world, its Time for Tempranillo!
FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH INTERNATIONAL
TEMPRANILLO DAY, TEMPRANILLO,TEXAS WINE
Wine and Romance
JUNE 20, 2011 LEAVE A COMMENT

Is wine an Aphrodisiac? We certainly hope so!

Its a timeless truth Wine and Romance just seem to go together. No less a sage than Ovid, in
his 17 A.D. treatise entitled The Art of Love wrote:
It warms the blood, adds luster to the eyes, and wine and love have ever been allies.
Ancient Roman poets aside, I wonder, is there really a link between wine and romance?
In support of this moonstruck mandate I offer the following hard science: According to the
online research firmCyberpulse, in a survey of over 500 women, 59% of the ladies would like
their sweethearts to give them wine, rather than chocolates, on Valentines Day. (Sorry,
gentlemen, flowers are de rigueur, even if they must come from the grocery store.) The women
were reported to feel than wine was more adult and romantic than chocolate, and that they
prefer wine because wine signifies sharing and spending time together.
One reason I suspect that wine is linked to successful romance is that people seem more
attractive after a glass or two of wine. In my wine tasting classes, I always admit that after first
sip of Sauvignon Blanc I feel 10 degrees cooler, and other people appear 10% hotter. I am
relieved to have my suspicion, and that of generations of party people, affirmed by no less an
institution than theUniversity of Glasgow in Scotland. According to their research, another
person will appear 25% more attractive after one glass of wine. Unfortunately, thats where the
research endedthey failed to report if that other person appeared 100% more attractive after
four glasses. (I believe this to be true.)
Then there is the subject of pheromones; those pesky little chemical messengers that can cause
havoc in our minds and bodies. Many people believe that pheromones are the reason that some
foods and beverage possess aphrodisiac qualities. Pheromones respond to certain odor stimuli
and pass that information on to the brain, which may affect ones state of mind, emotions, or

mood. Lucky for us, there are some wines that mimic the pheromones that are released by both
men and women when they are, shall we say, interested.
If one were interested in using the reputed aphrodisiac affect of wine to arouse the interest of a
certain woman, one would reach for a glass (or a bottle) of Riesling or Chardonnay. According
to the research of Dr. Max Lake, reported in his book Scents and Sensuality, Chardonnay
produces neck blushing, pupil dilation, and other signs of sexual interest in a woman. The
good doctor believes that Riesling evokes romance on the very first sip. You must admit,
Riesling is somewhat mysterious in its aromas of peach, pear, vanilla, perfume and wild
flowerslike a bottle full of belly dancers waiting to be unleashed upon the unsuspecting world.
Men, according to Dr. Lake, respond in a romantic way to red wine. Your best bet for the wine-
based seduction of a manly man is a hearty red wine that mimics good male colognelook for a
wine with earthy tones of truffle, spice, herbs and licorice. I like to describe such wines as
having a wild, untamed, character. Cabernet Sauvignon, Syrah, and Sangiovese are good
choices.
As in all things, remember to enjoy wine and romance in moderation. Besides the usual reasons
for avoiding excess, such as avoiding public intoxication and not wanting to embarrass yourself,
one would do well to heed the advice of William Shakespeare himself, when Porter, in Act III of
Macbeth proclaims:
Ah, wineit provokes the desire, but it takes away the performance.
How true, Porterhow true.
Just in case you were wondering

Hi Everyone!!
Just in case your were wonderingwell, about just about anything having to do with wine
education, education in general, or maybe even wine in general..
Yours truly, The Bubbly Professor, will be hosting an Ask Me Anything panel over
at Reddit starting later today and going live - Sunday, February 23 at 12 Noon to 2:00 pm
Central Time.
So go aheadmake my day and ask me anything.
Can you tell how nervous I am?
How to Study for the CSW (Or any other Exam)

In the past few weeks, I have received dozens of
emails from people asking How do I study for the CSW? Its a good question, and one that I
thought Id address here on the blog as it seems so universal. By the way, most of the inquiries I
get have to do with the CSW, but having been a professor for decades, I know that these study
techniques will work for any knowledge-based set of materialeven other wine certifications!
I think the problem stems from people confusing reading with studying. Reading is a good
first step, but its only the beginning. Studying is so much more.so heres my advice on how
to really study. By the way, if you are looking for the easy way out, you are NOT going to like
me!
My AdviceHow to Study for the Certified Specialist of Wine (or any other) Exam
Learning, unfortunately, takes time. Unless you have a have photographic memory, learning
requires repetition, active study techniques, and concentration. Here are few simple tips to help
you get the most from your study time.
Read and Take Notes: Reading alone does not do much in terms of long-term learning for most
people. Do you remember that little jingle about people only remember 10% of what they
read? Its actually less than that. If you want your study session to result in long-term memory,
you need to take notes while you study. Read your study guide section by section, taking notes

all the while. Then, clean up those notes and use them as your study material for the last few
months or weeks leading up to your exam.
Study Actively: One of the reasons that taking
notes is so effective for most people is that writing involves more energy and more of the senses
than just reading or listening. The more energy and senses that are involved in studying (or any
activity); the more new material will make it to your brains recording disk. While it might feel
silly, reading out loud or reviewing your notes out loud is one of the best ways involve more of
your senses in your studying. Writing, a kinetic activity, also increases memory. Instead of
staring at maps, draw them. Instead of just reading over your notes, copy them over.
Dont just Memorize Strive for Understanding: There are two ways to memorize: by rote
(mechanically) and by understanding. Telephone numbers and computer passwords are better
learned by rote. However, anything that needs to be understood must have some meaning behind
it. The more association you can elicit for an idea, the more meaning it will have; the more
meaningful the learning, the better one is able to retain it. This is the main reason why travelling
is such a good way to learn wineonce youve driven from Greve to Montalcino, its easy to
remember the distances and directionsyou totally understand it (and will never forget it, most
likely, if you tried to drive yourself)! While you might not be able to travel to every wine region

you are studying, you can try to find the context behind the facts. You can do this by comparing
and contrasting, noting similarities in ideas and concepts, tying new ideas to something you
already know, and trying to put new information in its proper place in a larger system of ideas,
concepts and theories.
Rephrase and explain: Anyone who has ever taught a wine class knows that one way to really
learn something is to teach it. Teaching requires us to organize and explain material, which just
happen to be two of the most important facets of learning. To use this concept in your study
sessions, experiment with stopping every five minutes to try and rephrase and explain the
material. This is also a great way to stop your mind from wandering. Remember, if you cant
explain something quickly and succinctly, you dont really know it well.
Use Spaced Repetition: Memories fade away
rapidly when not reviewed or used. The curve of forgetting is like a playground slide; we forget
most of what we learned within the first 24 hours after studying, from there the curve of
forgetting proceeds much more slowly. To combat the 24-hour brain dump, try to fit in a
study session every day, even if it is just ten minutes (although an hour a day is better). The more
times around the learning circuit, the longer lasting the impression will be.

Simulate the Required Behavior: When studying for an examination, the most effective
approach is to closely simulate the behavior youll ultimately be required to perform. What this
means is that one way to effectively study for a multiple choice test is to take multiple choice
practice tests. Luckily, there are lots of these available. Howeverwhats even more effective
is writing your own test questions. Writing test questions after studying a section of material is
also a great way to keep from getting bored or losing your concentration.
I hope these these study techniques even if you only use one or two, will help you in your
studies. If you have any questions or comments, let me know!! Good luck with your studies!!
FILED UNDER HOW TO PASS THE CSW, MISS JANE'S WINE CLASS TAGGED
WITH BUBBLY PROFESSOR,CERTIFIED SPECIALIST OF WINE, CSW, HOW TO
STUDY, STUDY TIPS
The Pisco Wars
NOVEMBER 11, 2013 LEAVE A COMMENT
Ive spent the better part of the last month researching the iconic South
American brandy known as Pisco. Unfortunately, most of my work has revolved around books
and the internet instead of a shot glass. Suffice it to say, there is a lot of conflicting
information and historical turf wars going on surrounding Pisco. But, Ive discovered the
official government websites and culled information from dozens of producers, so here is my
article on Pisco!!

Pisco has been produced in South America since at least as early
as the 1700s, and is thought to have originated with Spanish settlers who brought their
technology and traditions of wine production to the New World.
Brandy is widely produced in South America, although Chile and Peru are the only two countries
permitted to use the term Pisco. As of May 16, 2013, the TTB (Trade and Tax Bureau) of the
United States recognized Pisco Per as a distinctive product of Peru, and Pisco Chileno as a
distinctive product of Chile.
The birthplace of Pisco, the origin of the name Pisco, and even the right to use the term as the
name of a beverage is a subject that has long been, and continues to be, hotly debated between
Peru and Chile.
While the debate rages on, one thing both countries seem to agree on is that an excellent way to
drink Pisco is in the popular cocktail known as the Pisco Sour. The Pisco Sour is considered the
national drink of both Chile and Peru, and each country even has a national holiday with which
to celebrate it. However, both countries claim to be the birthplace of the cocktail, and, like Pisco
itself, both have their own version. The Peruvian Pisco Sour is made by mixing Peruvian Pisco

with lime juice, simple syrup, and egg white, shaken and served over ice, and garnished with a
dash of Angostura bitters. The Chilean version is made with Chilean Pisco, the juice of Pica
Limes (similar to a Key Lime or Mexican Lime), and sugar, shaken and served over with ice.
Chilean Pisco: Chilean Pisco is produced in the
Atacama and Coquimbo regions, two official D.O. (Denomination of Origin) wine-producing
regions established in 1931. The Elqui Valley subregion of Coquimbo has emerged as the
premier Pisco zone. The government-based Pisco Chile trade group was formed in 2009 and has
set new standards for Chilean Pisco.
The main grapes used for making Chilean Pisco include Pink Muscat, Muscat of Alexandria,
Pedro Jimnez, and Torontl. While Chilean Pisco is traditionally a pomace brandy,
some versions are produced using wine. Chilean Pisco is generally double-distilled via pot stills
to a maximum strength of 73% alcohol by volume. All Chilean Pisco must rest for a minimum of
60 days before bottling, however, unlike Peruvian Pisco, Chilean Pisco is sometimes aged in
wood.
Chilean Pisco is sometimes diluted with water, or cut with neutral spirits to alter the final alcohol
content by volume. The products are categorized, based on its minimum alcohol strength by

volume, as Pisco Corriente or Tradicional (30%), Pisco Especial (35%), Pisco Reservado (40%),
or Gran Pisco (43%). The minimum alcohol by volume is 40% for those products exported to
the United States.
Chilean Pisco, including some of those exported to the United States, is often labeled with the
term Transparent Pisco. These products are aged for required sixty days, generally in glass,
stainless steel, ceramic, or inactive wood. The following styles of wood-aged Pisco are also
produced in Chile:
Pisco de Guarda: Aged in active French or American oak for a minimum of 180 days.
Pisco Envejecido (Aged Pisco): Aged in active French or American oak for one year,
though most producers age for two or more.
Peruvian Pisco: According to the Denominacin
de Origen, Pisco may be produced in the Peruvian departments of Lima, Ica, Arequipa, and
Moquegua, as well as the valleys of Locumba, Sama, and Caplina in the Department of Tacna.
There are eight grape varieties authorized for use, categorized as aromatic and non-aromatic.
The aromatic varieties are Italia, Moscatel, Albilla and Torontl; and the non-aromatic varieties
include Quebranta, Negra Criolla, and Mollar.

Peruvian Pisco is produced via pot still distillation. Peruvian Pisco is unique in that it must be
bottled at the same level of alcohol as when it was produced: additives of any kind including
water and neutral spirits are prohibited, so the distillation must be precise. Per the regulations
of the governing body, the Comisin Nacional del Pisco of Per, the alcohol percentage must be
between 38 and 48 percent.
Peruvian Pisco is not aged in wood, but is required to be aged for a minimum of three months in
vessels made of copper, glass, stainless steel, clay, or other inert material. There are three official
styles of Peruvian Piscos:
Pisco Puro (Pure Pisco): A Pisco made from a single grape variety.
Pisco Acholado (Blended Pisco): A Pisco produced with more than one grape variety,
generally referring to a blend of aromatic and non-aromatic varieties, or product made
with several different types of Pisco blended together.
Pisco Mosto Verde (Green Must Pisco): Produced via the distillation of partially
fermented grape musts before the fermentation is complete.
FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH CHILE, PERU, PISCO, PISCO
CHILENO, PISCO PERU,PISCO SOUR
RIP Charlie Trotter
NOVEMBER 6, 2013 5 COMMENTS

Rest in peace, Chef Trotter.
Having a dinner (complete with wine pairings) at Charlie Trotters place in Chicago was one of
my earliest adventures in fine dining. It must have been 15 years agoI lucked into a short
business trip to Chicago and by some miracle was able to get a late-night reservation for 2 at
Trotters.
I didnt know anyone in Chicago (or on the trip with me) so one of my best friends drove over
300 miles just to have that dinner with me (he drove home that same night, while I headed to the
airport). You know who you areand thanks! True to Chef Trotters form, it was an amazing
dinner (well worth the money) and was followed up by a tour of the kitchen, a chance to meet the
Chef and his staff, and a walk through the wine cellar! I am not sure, but it seemed to me at the
time that all customers were given the same end-of-meal treatment. True hospitality.
By the way, for years, I played the full half-hour-long video version of Charlie Trotters Keynote
address to the 2008 Conference of the American Culinary Federation for my LCB Supervision
Class. Just try to listen to that speech without being inspired (and ending up crying.)
http://www.youtube.com/watch?v=20e4RYNwKR4&feature=player_embedded
He also taught me the right way to pronounce brigade.
Thanks for the inspiration, Charlie Trotter

The Electric Kool-Aid Acid Test*
JULY 12, 2013 3 COMMENTS
A lot of the students in my introductory wine classes have a hard time coming to terms with
acidity in wine. Its like the word acidity reminds them of battery acid, stomach acid, or
Jerry Garcias long strange trip.
While its easy to understand how acidity does
not sound appealing, its a very important flavor component in wine; perhaps even the most
important. I can usually bring the class over to my way of thinking by comparing acidity
in wine to acidity in food. Everyone understands that a boring burger can benefit from a
few slices of pickle or tomato, both of which add a wallop of acid. Even the ketchup on that
burger is highly acidic, although our tongues are much too interested in its sweetness to
notice the zing.
Chemically speaking, acid is present in minute quantities in wine; it generally makes up
only about 0.5% to 0.7% of the overall volume of a wine. However, its presence is one of
the main flavor differences between fine wine and unfermented grape juice. Acidity gives a
wine liveliness or bite. Without sufficient acidity, a wine would taste flat, neutral,
boring, and bland. Who needs that?

When leading my students through their very first tasting, I have them direct their
attention to the sides of their tongues where (despite the frequent bashings of the puedo-
science of the tongue map) we have a unique set almost gill-like taste buds that are highly
sensitive to acidity.
Directing them to pay attention to the level of zing and not any associated aromas or
flavors, we try to agree on one of the following descriptors to apply to the level of acidity in
our wine:
Flat: If the wine has no noticable zing, we call it flat. I tell
the students to compare the level of zing in the wine to the taste of butter. Of course, butter
has almost no acid; it tastes flat. Thats the point. Also, I would never serve my students a
flat wine, but at this point in the class they dont know that yet! A wine that is flat lacks
acidity has no depth or complexity. A flat wine is missing one of the basic building
blocks of flavor.
Soft: I ask my students if the wine has just a touch of aciditylike cream of tomato soup or
blackberries. A soft wine has low acidity compared to many wines, but is still well-

balanced, mellow, fruity, and pleasant. A wine with soft acidity is generally easy to
drink. You may sense just a touch of acidity, and have a slight physiological reaction to a
soft wine. (Fyi, both cream of tomato soup and blackberries clock in at about 3.9 pH.just
about where the softest wines should land.)
Fresh or Refreshing: A fresh, or refreshing, wine has enough acidity to balance the
fruitiness and make the wine interesting and your mouth feel clean. The main impression a
fresh or refreshing wine leaves on your palate is one of refreshing the palate. The term is
used for a pleasant white wine that is perhaps not too complex think Moscato dAsti,
Australian Viognier or warm-weather Chardonnay. This term is also well-used for many
red wines such as ripe Zinfandel or Mendoza Malbec, although beginning tasters generally
dont understand the difference between acidity and bitterness. Thats a lesson for another
day.
Crisp: Imagine biting into a ripe green
apple. The sides of your mouth pucker up, and yet it tastes greatgood flavor
accompanied by balanced acidity and fruit. But maybe a bit too tart for those who would
prefer a red apple or a nectarine. A crisp wines acidity is easily recognizable but does not
overwhelm the flavor of the wine. You will feel a slight prickly sensation on the sides of

your tongue. You can taste the acidity, but the other flavors come shining through as well.
Pinot Noir, Beaujolais, Chablis, White Bordeaux, many Italian White Wines, and other
warm-weather white wines have a good chance of being well-described as crisp.
Lively: Think of the vibrant acidity accompanied by a whoosh of flavor that you
experience from a green apple Jolly Rancher candy. A lively wine that has a perfect
balance of acidity, and is bursting with flavor. This term is used for wines that have fuller
flavor than wines described as crisp, such as many sparkling wines (the bubbles
emphasize the acidity), California Sauvignon Blanc, or any other white wine that has
avoided malo-lactic fermentation or was the result of a cool climate or year.
Tart: Four words: New Zealand Sauvignon
Blanc. One more word: grapefruit. A tart wine is noticeably acidic. If you are a ceviche-
loving type of person who would rather have a dill pickle than a cookie for a snack, this
might be your favorite type of wine. (It is mine, but then my mother once had to explain to
me that peeled lemons were not an appropriate snack.) This is a high-acid wine that leaves
sharp, almost hard impression on your tongue. This wine will cause a physiological
reaction in your salivary glands, but is not overwhelmingly acidic and not yet sour.

Sour: If the wine reminds you just a bit too much of biting down on a freshly sliced lemon
(or, worse yet, lime wedge), you have a wine that is out of balance with too much harsh
acidity. This is generally a negative term a might represent a defect in the wine (as would a
flat wine). A sour wine will remind you more of vinegar and may imply that the wine
has spoiled. If you were served this wine in a restaurant, return it. If you were served this
wine at someones house, you might just have to sit there and cry.
Other terms I have used to describe acidity include: sharp, vibrant, snappy, snap-crackle-
pop, electric, intense, bright, precise, daggar-like, zing, tongue-curling, acidic spark, or a
flavor such as cherry-like acidity or a squirt of lemon. Or my personal
favoritescandalous.
Whats your favorite?
The Bubbly Professor isMiss Jane Nickles of Austin, Texas.missjane@prodigy.net
*Kudos to any readers who caught the reference to Tom Wolfes famous book about Ken
Kesey, The Electric Kool-Aid Acid Test. If you got the reference, you are probably my age
(congrats on making it past your 40s). If you didnt, you might recognize the brillant, white-suit
wearing Mr. Wolfe as the author of The Bonfire of the Vanities and The Right Stuff.
FILED UNDER MISS JANE'S WINE CLASS, TRAIN THE TRAINER TAGGED
WITH ACIDITY, TASTING NOTES, WINE,WINE DESCRIPTION, WINE NOTES, WINE
SPEAK, WINE TASTING
Wine Geology: Escarpment, and Bench
JULY 4, 2013 3 COMMENTS

Just yesterday, following a lovely trip to Toronto and the Ontario
Wine Country, I was doing a bit of research in order to write up a blog post about the four sub-
appellations of the Niagara-on-the-Lake VQA. For the record, they are: Niagara River, Niagara
Lakeshore, Four Mile Creek and St. Davids Bench. According to the website for the Wineries of
Niagara-on-the-Lake, these four areas are differentiated by soil types, weather, elevation and
proximity to three unique geographical features: the Niagara Escarpment, Lake Ontario and the
Niagara River.
I have to stop right there and promise to write the blog post on the sub-appellations (they are
quite lovely) at a later date, because I just realized that in that one short paragraph I spouted off
two words that I have no earthly idea how to really define. And you, dear wine student, if
you honest with yourself, must admit that you have done the same thing; you use the words all
the time (chatting about wine is so-much-fun) but can you tell me, in your own words, just
what exactly is an escarpment and what, geologically speaking, is a bench?

Well, neither could I. So, I did some early morning research and am going to try to define those
geological terms in simple, regular persons language, with just a teeny bit of wine geek thrown
in.
Escarpment: An escarpment is basically an area of the Earth where the elevation changes
suddenly. An escarpment is often found along the ocean shore, such as the Devils Slide area of
California Highway 1. An escarpment can also refer to an area on dry land that separates two
level land surfaces, such as Africas Great Rift Valley and the Niagara Escarpment (only a small
portion of which hosts the famous falls.)

A tiny piece of the Niagara Escarpment
An escarpment usually indicates two different types of land, such as the area of a beach
where tall cliffs surround a lower area of sand. Escarpments between two areas of level land are
usually composed of different types of rock or rocks from different geologic eras, one of which
erodes much faster than the other. Escarpments can also be formed by seismic action; such as
when a fault displaces the ground surface so that one side is higher than the other (scary).
Significant Wine-Related Escarpments include the Niagara Escarpment, the Cte dOr, the
Balcones Fault in Central Texas, and the Darling Scarp in Western Australia. The term scarp

technically refers to just the the cliff-face of an escarpment, but the two terms are generally
interchangable.
Bench: Admit it, youve talked in hushed tones about the amazing flavor of Cabernet Sauvignon
from the Rutherford Bench.but do you know what is meant, geologically, by the term
bench? Neither did I. Tchnically, a bench or a benchland is a long, narrow strip of relatively
level land that is bounded by distinctly steeper slopes above and below it. Benches can be
formed by many different geological processes, such as a river (as in a rivers flood plain, or an
abandoned river bed), waves (if alongside an ocean), or the varying levels of erosion of
different types of rock.

Cross Section of Different Types of Benches
Thanks to Wikimedia Commons for the diagram of Bench Structure. The diagram shows the
different ways benches can form, such as structural benches formed by the erosion of shale beds
overlying limestone beds and the more common river terraces.
The famous Rutherford Bench is a stretch of the Napa Valley, about three miles long, starting
in Oakville and heading north to Rutherford. The bench sits in the middle of the valley floor,
surrounded on two sides by small hills. The famous soil of the Rutherford Bench consists of
gravel, loam, and sand, much of which was deposited there by earlier advances and retreats of
San Pablo Bay.

The term bench appears in the discussion of wine regions (though not necessarily AVAs or
appellations) frequently: Rutherford Bench, Oakville Bench, and Kelsey Bench (in Lake
County) are all wine growing areas in California that have at one time or another considered for
AVAs of their own, but to date have not been designated as such.
The Wineries of Niagara-on-the-Lake: http://wineriesofniagaraonthelake.com/
National Geographic
Geology: http://education.nationalgeographic.com/education/encyclopedia/
FILED UNDER MISS JANE'S WINE CLASS, TRAIN THE TRAINER, TRAVELS IN WINE
WORLD TAGGED WITHBENCH, ESCARPMENT, GEOLOGY, GORGE, NIAGARA
ESCARPMENT, RUTHERFORD BENCH, WINE EDUCATION
Deconstructing Llicorella
JULY 1, 2013 LEAVE A COMMENT
This 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 Spains 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 Llicorellaat
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
didnt. So I set about to deconstruct Llicorella.
First of alljust 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.

Slatea Metamorphic Rock
Metamorphic Rock? Metamorphic rocks are created from the transformation of existing rock
types. Metamorphism means change in form. Rocks under the earths surface change form by
being subjected to heat, generally temperatures from 300 400F, 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 weatheringthe breakdown of rocks, soils, and
minerals through contact with air, water, and living creatures.

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 Earths 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- thats why sand is coarse (quartz doesnt weather) and clay is fine (its made up of
materials that doweather or breakdown).
I think Ill 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?
Sources (in addition
tohttp://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
FILED UNDER MISS JANE'S WINE CLASS TAGGED WITH LLICORELLA, MISS JANE'S
WINE CLASS, PRIORAT,TRAIN THE TRAINER, WINE EDUCATION
Old World, New World The Secret Weapon of Blind Tasting

BeaujolaisTotally Old World
Whew!! Preparing this CWE Preview is really taking over my lifebut it has led to some
interesting blog posts as well (or so Id 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) 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 Id 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 Im wrong! Here goes:
Old World, New World The Secret Weapon of Blind Tasting
This technique helps you identifty a wines 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 Europes 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
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 (were 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 winemakers unique style.
Have been accused of being splashy in order to garner market attention (how else can
you explain Cats Pee on a Gooseberry Bush?)

The Bubbly Professor

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