Because I participate in the annual restaurant poll for Wine & Spirits Magazine, where participants are asked to list their best selling items in order to get a read on what is being listed out their on wine list, I often get a call for some quotes or a read on my take on things. I think this happens a lot because I don't have the standard wines on my lists, so things get noticed when you have slightly different selections. I often say "yes" as well, so that may have something to do with it. Anyway, here is the link to the article if you care to read...

Brian Mitchell with Wine & Spirits Magazine Feb 2021

This past weekend, Thomas and I dove into a couple of topics on Food and Wine, Blind Tasting and some new items / regions / grapes. Check out the videos below and don't forget to hit the like button and even subscribe to the channel to get new videos when they arrive. Cheers!

For anyone taking a higher level of qualifications through WSET, you will run up against the need to write short answer questions if you are to be successful in passing. The approach to gaining the most points when answering these questions is often a little illusive for American students, as the British have a fairly specific way they like to ask, and then have answered, exam questions. Really what it means is understanding how to break down the question, and answer it correctly. Often students will read a question but not focus on the keywords in the question that should guide your answering. Words like State, Identify Explain, Describe and List all considered command verbs, and these verbs are the link to how you should approach your answer formation.

When I write an answer, the first thing I am doing is circling the command verbs and any other key words in the question that will get me the most concise answer. Many students read a question, think they know what is being asked, and then download a lot of info on the topic. This is usually not a good approach. It can waste time in the exam. It also may not touch on the key points that the examiners are looking for to award points. 

Below is an example of the type of question that may appear on a Level 3 Spirits exam, along with a written answer. See if you can figure out how this answer would score (available 10 points), and if it is a successfully written answer or where there are mistakes. I will post next week with the answer to how successful this answer was and the points awarded.

Describe how the two types of condenser used in malt whisky distilleries in Scotland work and explain how the type and/or design of the condenser can affect the style of malt whisky that is produced. (10 marks)
 
In Scotch malt whisky production, there are two types of condensers used to cool vapors back into liquid form: Shell and Tube condensers, and Worm Tube condensers.

In a typical still set-up, each of these condensers are located at the end of the Lyne Arm and take in heated vapors from the pot still at the top of their units, while a coolant, usually cold water, is input at the bottom of the unit and taken out at the top. As the vapor comes into contact with the coolant it condenses back to liquid form and flows down the unit eventually being collected via an output at the bottom. The coolant gains heat from the vapors and is collected from the top of the condenser unit.

The difference between a Shell and Tube and a Worm Tube condenser is how the vapor and the coolant each move through the unit.

In a shell and tube style condenser, the coolant is kept in a series of tubes that circulate through the cavity of the condenser, which is also known as the shell. The vapor is pushed into the cavity and comes into contact with the cool tubes, which are often made of copper. This model is generally preferred as it allows for a high level of surface contact of the vapor / distillate to come into contact with the copper tubes. This creates a more efficient system while also allow for removal of more sulfur compounds, thus producing a lighter, cleaner style whisky. While the worm tube version has a tube (worm) that the vapors are contained within, and this tube is coiled within the body of the condenser. The coolant circulates around the worm and pulls the heat from the distillate. Because there is less contact with cooper in this version, the whisky produced here is often richer and bolder in style.
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Last night I had someone ask me that exact question, and I said those are not clouds, that is actually fat. They were not pleased with my answer. In fact, they are fatty acids that have come together as a result of the spirit getting chilled down to about 32* somewhere along the supply chain flow. This chilling resulted in the fatty acids coming together in the solution - not something that looks very good, but is completely harmless. 

Here is a great article from SevenFifty that describes the whole "non-chill filtered" and the clouds in your Whiskey

I happen to spend a good amount of my time talking about the pros, and occasionally the cons, of wood aging of wines and spirits, and sometimes beer. In general the benefits are to add depth to the flavor and aroma profile of the product in the barrel, a result of being contact with the wood for an extended period of time. It also helps to soften tannins in wine, round out astringency in higher proof spirits, and create a better mouthfeel in both. But, aging an alcoholic beverage can be very expensive - in terms of both dollars invested and in time. This has resulted in some people looking to accelerate the process without having it cost so much on either front.

Check out this article on WIRED to see what one couple has been doing about rum aging

New England Wine Academy is very pleased to announce a new partnership with the Edinburgh Whisky Academy. We are now able to offer the Certificate in Scotch Whisky, which is the only whisky education program approved by the Scottish Qualifications Authority (SQA). 

This program allows you to explore the fascinating world of whisky across eight online modules. It is a fun and accessible  course that will enhance your appreciation of all things aqua vitae.

Working through a series of interactive exercises, videos and pop quizzes, you’ll discover more about the history and business of Scotch before covering the entire production process, from raw materials to distillation, maturation and bottling.

The flexible, self-paced format allows you to learn in your own time and, with quizzes at the end of each module, you can measure all the knowledge you’re distilling as you go.

As well as a certificate of completion, you’ll come away knowing so much more about the golden liquor in your glass. Whether you consider yourself a whisky connoisseur or are simply curious to learn more, you’ll certainly get something out of our award-winning material and industry expertise.

For more information and to enroll in the Certificate course, please click here

This week I had the opportunity to speak with Jake Pippin, who is with Bonterra Winery in Mendocino, California. We discussed the ins and out of organic and biodynamic viticulture and winemaking, as well as the impact of climate on winemaking, today. And aside from the fact that all of the Bonterra wines are produced from organically grown grapes and they use a lot of biodynamic practices in their business model, the wines are incredibly affordable. I will add some full wine notes below as I am doing an event with the wines this week and should be tasting a number of them with some savvy guests.

February is a big month in my household - especially with the first week of the month. We have my daughter's birthday, groundhog day, my birthday and the Super Duper football game all in the same week. Then things quiet down as we wait for March and warmer weather to arrive.

This year, February is starting with a blast of true winter weather and a snow storm that looks like it may be our big one for the year (knock-wood). So while you are hunkered down, sipping some coffee, and looking at a screen for the umpteenth time - here is a little more info to give you some insight to what has been happening around the world of wine, this week...

I see more and more articles about the centenarian who has a shot or two of whiskey everyday and it is this that they attribute to their longevity. I'm not sure this routine may be the secret for all of us, but it probably couldn't hurt. Many studies have shown that a moderate amount of alcohol can have beneficial effects on our system, especially for mental health as it helps to relieve stress, as well as our physical being. I know my dad always recommended a couple of fingers of Irish Whiskey before bed if you were not feeling well. I have done this on a number of occasions, and I have to say - I think it works. So whether you are in need of quick cold relief, or something for the long haul - here is an inspirational article that may guide your thoughts...
The Drink Business - 106 Year Old Covid Survivor

Check out this article that appeared last week detailing the interesting concept of tannins and how they may defend against covid. Even if the defense is not there, you still get to enjoy a bottle of vion and be happy, which is not bad!
The Drinks Business - Tannins in Wine v Covid 19

Yes, you heard right, the premier wine region in Southwest France, known as home-turf to the classic Bordeaux varietals of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec on the red side, and Sauvignon Blanc, Semillon and Muscadelle on the white - has some newly approved grapes - many of which just easily roll off the tongue.

​Check out the article below for full details.
INAO Approves New Grapes for Bordeaux

You can also join me for a deeper dive into the region of Bordeaux via a live webinar on Feb 23.
Click here for the details and to register