That's right. This week New England Wine Academy has been approved to offer the WSET Level 1 Award in Sake qualification as an online option. We are very pleased to bring this class to you as there has been a big upswing in interest with sake in recent months, perhaps because of the pandemic and people are simply looking for new things to try, or perhaps because Sake is so good - especially with food.

​The Course Description
A beginner level introduction to sake suitable for those starting a sake career or pursuing an interest in sake.

For individuals new to sake study, this qualification provides a hands-on introduction to the world of sake. You’ll explore the main types and styles of sake through sight, smell, and taste, while also gaining the basic skills to describe sake accurately, and make food and sake pairings. Upon successful completion you will receive a WSET certificate and lapel pin.

What you'll learn

• The basic principles of sake production
• The main types and styles of sake
• How to serve sake
• Factors affecting the flavour of sake
• How to describe sake using the WSET Level 1 Systematic Approach to Tasting Sake® (SAT)

​To see when the next class begins and for full details follow this link to our class descriptions page.

This week, I had the distinct pleasure to speak with Piero Mastroberardino, 10th generation owner of the famed winery Mastroberardino in Campani, Italy. A leader of the region, with a history of preserving the recent and distant past, Piero and his father Antonio have been strong voices in the wine scene of Campania since the 1940s. Working with grapes from the Hellenic and Latin side of the culture in ancient Italy, there is probably no other winery with such a strong connection to the wines and the land of the ancient times as Mastroberardino. We will be publishing some tasting notes ont er current releases in the coming weeks, but these are exciting wines, unlike any other grapes from any other regions. And what is perhaps understated here, is these are grapes that may play an event more important role in vineyards around the world as the temperature in the atmosphere continues to rise due to climate change. 

Check out the winery website here to see all of the wines and learn more about their fantastic production.

This week, I went into the archives and pulled out an old video I made in 2009, while on a trip through Napa and Sonoma. We were visiting a number of wineries, including St Francis Winery in Sonoma, and took a few minutes to stop along the road and shoot this quick video in the Pagani Ranch Vineyard, near Santa Rosa. These vines were planted in the 1890s and early 1900s and have massive trunks almost like trees. Most of the fruit from this vineyard ends up in either the St Francis or the Ridge bottlings, and it has always been a favorite of mine. The Ridge Pagani Ranch wines from the late 1980s and early 1990s were some of my first encounters with wines of this nature. My dad used to buy them and share with me, long before I really knew what fine wine was all about - although I do remember tasting some of those wines and really liking them. Enjoy the video, and please remember to like/subscribe (trying to get to 100 followers so I can update the URL on my YT page - so thanks in advance).

A very interesting article about the use of oak, or rather the non-use of oak, was posted on Jancis Robinson's website this week. I have been through many cellars in recent times where the use of oak was being challenged or at the very least reconsidered in part or in whole. Many wines can benefit from this evolution in winemaking, adding a style and dimension that compliments some oak, or just the beauty of the wine on its own without the use of oak. For me, I often find the result to be a more textural expression in the wine, different that what I get from oak aged wines. Keep in mind that concrete has been used for years as a means of tank construction, and that in ancient times most vessels would have been a form of terracotta. You can read the article here.

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.