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Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties -
CSW Work Book 2021 Answer
Answer Key Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2021 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. Bacteria Exercise 2: Wine Faults and Off-Odors: Fill in the Blank/Short Answer 1. -
Champagne À Table: the Gastronomic Position Of
Food & Wine October 2015 International Wine & Food Society Europe & Africa Committee Free to European & African Zone Members - one per address - Issue 124 SAVOIE DECOUVERTE A GOURMET FIVE DAYS IN SAN SEBASTIAN Goldlocki Champagne à Table: The Gastronomic Position of Champagne throughout History CHAIRMAN’S MESSAGE Dear Members I hope you enjoyed all your activities and trips during the last few months, and that your branch has a good forward pro- gramme, to keep you involved and busy. We are now in the cycle where you will receive alternately, every two months, a Food & Wine Online communication by email, and then a printed Food & Wine Magazine. I do hope you enjoyed the Online version we sent out at the end of August. Thanks to those who contributed and to Andrea Warren for putting it together. We stressed how important it is that we have your, up to date, email address, so you receive both the International ‗Grapevine‘ and ‗Food & Wine Online‘, and your home address to receive the magazine. You can check and update your email or home address by log- ging onto the www.iwfs.org website, clicking ‗My Account‘ at the top right hand corner, and then Member Details click (edit) or Primary Address Home click (edit). Don‘t forget to click ‗Save Changes‘ when you have made some! Alterna- tively contact your branch administrator to update your details. Some of you missed the email communication because it went from an unfamiliar address and ended up in your spam/ junk mail. Please check your spam filter settings, or for more certainty add this address ‗ International Secretary ‗ email [email protected] to your contacts or address list as a trusted sender/address. -
IWFS Food & Wine Issue
Magazine for MeMbers of the international Wine & food society europe africa Issue 128 March 2017 EDINBURGH FESTIVAL: A SCOTTISH EXPERIENCE DINNER AT RESTAURANT MARTIN WISHART ANDRÉ SIMON LECTURE NIAGARA-ON-THE-LAKE: A GREAT WEEKEND eaz food & Wine Magazine 2017 Chairman’s message a happy new year to all, and i hope you get to all the meetings and events in the new calendar, both local and international. My wife chris has just completed the major part of her treatment for cancer which occurred last year, and which curtailed all our overseas travelling in 2016. she is looking forward to making up for it this year; thanks to all those who have been supportive and sent good wishes. this is a busy time of year for chris and i, as we are volunteers for other groups such as caMra (campaign for real ale), where we help organise and run several large beer and cider festivals, and plan and participate in walks for several walking groups in the ribble Valley spread over lancashire and yorkshire. With the cold and inclement weather in the uK it was nice to be inside, preparing over 700 beers and ciders for the 15,000 delegates who attended the Manchester central exhibition centre (gMeX) over three days last week. real ale and craft beers are in the ascendency with many discerning customers. Matching speciality beers with food is becoming ever more popular at some top restaurants. member, who has returned to work in Valencia, they already have gathered 25+ members. We will wish them well, and look people have so many choices these days that we have to work forward to future visits. -
Addendum Regarding: the 2021 Certified Specialist of Wine Study Guide, As Published by the Society of Wine Educators
Addendum regarding: The 2021 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators This document outlines the substantive changes to the 2021 Study Guide as compared to the 2020 version of the CSW Study Guide. All page numbers reference the 2020 version. Note: Many of our regional wine maps have been updated. The new maps are available on SWE’s blog, Wine, Wit, and Wisdom, at the following address: http://winewitandwisdomswe.com/wine-spirits- maps/swe-wine-maps-2021/ Page 15: The third paragraph under the heading “TCA” has been updated to read as follows: TCA is highly persistent. If it saturates any part of a winery’s environment (barrels, cardboard boxes, or even the winery’s walls), it can even be transferred into wines that are sealed with screw caps or artificial corks. Thankfully, recent technological breakthroughs have shown promise, and some cork producers are predicting the eradication of cork taint in the next few years. In the meantime, while most industry experts agree that the incidence of cork taint has fallen in recent years, an exact figure has not been agreed upon. Current reports of cork taint vary widely, from a low of 1% to a high of 8% of the bottles produced each year. Page 16: the entry for Geranium fault was updated to read as follows: Geranium fault: An odor resembling crushed geranium leaves (which can be overwhelming); normally caused by the metabolism of sorbic acid (derived from potassium sorbate, a preservative) via lactic acid bacteria (as used for malolactic fermentation) Page 22: the entry under the heading “clone” was updated to read as follows: In commercial viticulture, virtually all grape varieties are reproduced via vegetative propagation. -
Vineyards Genetic Monitoring and Vernaccia Di San Gimignano Wine Molecular Fingerprinting
Advances in Bioscience and Biotechnology, 2014, 5, 142-154 ABB http://dx.doi.org/10.4236/abb.2014.52018 Published Online January 2014 (http://www.scirp.org/journal/abb/) Vineyards genetic monitoring and Vernaccia di San Gimignano wine molecular fingerprinting Monica Scali1, Paolucci Elisa1, Bigliazzi Jacopo2, Cresti Mauro2, Rita Vignani2* 1Department of Life Science, University of Siena, Siena, Italy 2Serge-genomics s. r. l., Department of Life Science, University of Siena, Siena, Italy Email: *[email protected] Received 13 November 2013; revised 22 December 2013; accepted 15 January 2014 Copyright © 2014 Monica Scali et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In accor- dance of the Creative Commons Attribution License all Copyrights © 2014 are reserved for SCIRP and the owner of the intellectual property Monica Scali et al. All Copyright © 2014 are guarded by law and by SCIRP as a guardian. ABSTRACT oldest Italian wines that can boast an international circu- lation and worldwide fame. It is traditionally made with The definition of the genetic profile of Vernaccia di grapes that take the same name grown in a small area of San Gimignano (VSG) in the areas of production is Tuscany between Siena, Pisa and Florence coinciding an essential step for both the implementation of a with the municipality of San Gimignano in a total area of plan of analytical traceability and the evaluation of only 770 hectares. It is therefore a grapevine with limited the biological future potential of the same grape va- circulation. -
Ted Current Wine List
VINS DE TERROIRS All the wines are sourced from small arTisan growers who work sustainably, organically or biodynamically in thE vineyard and with minimal intervention in the winery. Much of the farming is labour-intensive, often done with horses RatheR than tractors and all of the picking and selection is done by hand. Yields, usually from old vines are lOw. Fermentations tend to be with wild yeasts and severals wines are made without addition of sulphur dioxIde and are unfiltered and unfined. Our objective is to present wines that most sympathetically Reflect the place from which they originate, the nature of the vintage and the personality of the grower - In short those wineS that encapsulate the notion of TERROIRS Santé! 1 CONTENTS MAGNUMS 3 CHAMPAGNE AND OTHER BUBBLES 4-5 WHITE 6-14 France Loire 6 Alsace 7 Jura & Savoie 8 Burgundy & Beaujolais 9 Rhône 10 Languedoc-Roussillon 10 Italy Northern Italy 11 Central Italy 11 South Italy and Islands 12 Spain & Portugal 12 Austria, Hungary & Germany 13 Georgia 13 New World 14 SKIN MACERATED WHITE 15 ROSÈ 16 RED 17-27 France Loire & Auvergne 17 Alsace 18 Jura & Savoie 18 Beaujolais 19 Burgundy 20 Rhône & Provence 21 Languedoc-Roussillon 22 Bordeaux & South-West 23 Italy Northern Italy 24 Central Italy 25 South Italy and Islands 25 Spain 26 Austria, Hungary 26 New World 27 SWEET 28 DIGESTIVES 29 2 MAGNUMS /MAGNUMS/ Sparkling 1.5L Dne Le Roc, Famille Ribes, Fronton, France 2015 VDT « Le Roc Ambulle » | Negrette | Pétillant Naturel 62.00 Casa Coste Piane di Loris Follador, Veneto, Italy NV « -
VERDEA Codice Iscrizione Registro Nazionale: Sinonimi Accertati: Colombana Bianca, Colombana Di Peccioli O San Colombana, Bergo, Dorée D’Italie
VITE Famiglia: Vitaceae Genere: Vitis Specie: Vitis vinifera L. Nome comune: VERDEA Codice iscrizione Registro nazionale: Sinonimi accertati: Colombana bianca, Colombana di Peccioli o San Colombana, Bergo, Dorée d’Italie. L’accessione denominata Cellino rilevata in località Predappio alta (FC), l’accessione denominata Angela romagnola presente nella Collezione 1975 di Tebano di Faenza (RA), alcune accessioni denominate Uva della Madonna presenti in Romagna. Sinonimie errate: Denominazioni dialettali locali (indicare la località): Rischio di erosione: Data inserimento nel repertorio: Ultimo aggiornamento scheda: N. piante Anno Accessioni valutate presenti d’impianto 1) Azienda Pelagatti, Fontevivo di Ponte Taro –PR 5 1980 circa Alcune piante franche di piede riprodotte da materiale di famiglia 2) 3) Luoghi di conservazione ex situ: Collezione 1975 Tebano di Faenza (Materiale proveniente ). Collezione 2007 Tebano di Faenza – RA (Materiale replicato dalla collezione 1975; accessione Verdea Pelagatti proveniente da Fontevivo di Ponte Taro – PR). Vivaista incaricato della moltiplicazione: Apice del germoglio alla fioritura Schema della foglia media Foglia Grappolo CENNI STORICI, ORIGINE, DIFFUSIONE Si tratta probabilmente di un’uva molto antica, che a seconda delle località ha assunto denominazioni diverse, pertanto esistono diverse sinonimie ormai accertate e altre probabilmente ancora da verificare. L’antichità del vitigno, col nome di San Colombana, è documentata dalla novella CLXXII di Franco Sacchetti (1390): il piovano dell’Antella di Firenze sente che messer Vieri de’ Bardi fa venire magliuoli di Vernaccia da Corniglia (uva di gran pregio) e trova il modo di sostituire, nottetempo, queste talee con materiali prelevati in “certe sue pergole d’uve angiole e verdoline e sancolombane e altri vitigni”. -
Davis Jones Said the Driv- Numerous Partners for the Bess” in 1935
LOCAL Firefighter of the Quarter award begins in Sumter TUESDAY, AUGUST 7, 2018 | Serving South Carolina since October 15, 1894 75 cents A2 ‘We tried so hard to get Committee them all out of there.’ says Shaffer should get his job back After grievance hearing, group recommends fired Manning police chief’s reinstatement BY SHARRON HALEY meeting, Shaffer was sur- Special to The Sumter Item rounded by his family and friends, many of whom have MANNING — Manning’s been present throughout the Grievance Committee sided various public meetings lead- with Blair Shaffer on Monday ing up to Monday’s decision. afternoon by recommending “I’m extremely happy with his job as the city’s police their decision,” Shaffer said chief be reinstated, going immediately following the against the mayor and two committee’s ruling. “The city council members who members of the committee make up the Pub- are city employees. They’re lic Safety Com- my peers. They recognized mittee that voted that what was done to me was last month to fire wrong. Now, I would just hope him. that the members of council “Due to the lack will see that, too.” of notice of defi- Montgomery said the com- SHAFFER ciencies to Mr. mittee considered the Aug. 2 Shaffer prior to oral presentations from Shaf- termination, it is the recom- fer and Manning City Admin- mendation of this committee istrator Scott Tanner and the that Mr. Shaffer be reinstated 113 pages of related docu- to his position retroactively, ments in rendering its deci- which reinstatement should sion. include all compensation and As the Grievance Commit- benefits as provided prior to tee serves as a recommending the termination, subject to a body, the decision on whether two-week suspension without Shaffer gets his old job back pay,” Committee Chairman remains in the hands of Man- Jason Montgomery said in the ning City Council. -
Existing Wine Names - Technical File
TECHNICAL FILE 1 /12 File number: PDO-DE-A1272 Existing wine names - Technical file I. NAME(S) TO BE REGISTERED Pfalz (de) II. APPLICANT DETAILS Applicant name and title Rhineland-Palatinate Ministry of the Environment, Agriculture, Food, Viticulture and Forestry Legal status, size and Regional authority under public law composition (in the case of legal persons) Nationality Germany Address 1 Kaiser-Friedrich-Str. 55116 Mainz Germany Tel.: 0049-06131 - 16 - 0 Fax: 0049-06131 - 16 - 4646 E-mail(s): [email protected] III. PRODUCT SPECIFICATION Status: Enclosed File name gU Pfalz_111219.pdf IV. NATIONAL DECISION OF APPROVAL Legal basis The national decision of approval for ‘Pfalz’ was issued under the Wine Legislation Reform Act of 8 July 1994 (BGBl I, p. 1467). V. SINGLE DOCUMENT Name(s) to be registered Pfalz (de) Equivalent term(s): TECHNICAL FILE 2 /12 File number: PDO-DE-A1272 Traditionally used name: No Legal basis for the Article 118s of Regulation (EC) No 1234/2007 transmission: The present technical file includes amendments(s) adopted according to: Geographical indication PDO - Protected Designation of Origin type: 1. CATEGORIES OF GRAPEVINE PRODUCTS 1. Wine 5. Quality sparkling wine 8. Semi-sparkling wine 2. DESCRIPTION OF THE WINE(S) Analytical characteristics: Description of the wine(s) 2.1. Analytical The analysis values listed below, which must be determined by means of a physical and chemical analysis in accordance with Article 26 of Regulation (EC) No 607/2009, are binding minimum values which must be present in the given wine varieties for use of the designation to be allowed: • Not less than 5.5 % actual alcoholic strength by volume for Beerenauslese etc., or 7 % actual alcoholic strength by volume for quality wine. -
German Wine Institute Contents
GERMAN WINE MANUAL PUBLISHER: GERMAN WINE INSTITUTE CONTENTS THE FINE WHERE GERMAN FROM VINE TO DIFFERENCE WINES GROW BOTTLE 5 Soil 52 The Regions 85 Work in the Vineyard 6 Climate and Weather 90 Work in the Cellar 8 Grape Varieties 4 52 84 ANNEX RECOGNIZING QUALITY 98 Quality Category 103 Types of Wine 104 Styles of Wine 105 The Wine Label 108 Official Quality Control Testing 110 Awards, Quality Profiles and Classifications 114 Organic Wine and Organic 154 Wine-growers 96 GSLOS ARY DEALING WITH GERMAN WINE SPARKLING 125 Sales-oriented Product Ranges A SPARKLING 126 The Hospitality Trade WINE PLEASURE 129 The Retail Business 117 The Sparkling Wine Market 131 Well-chosen Words 117 Production 133 Pairing Wine and Food 120 Sparkling Quality 137 Water and Wine 138 Enhancing Potential Pleasure 142 141 The Right Glas124s 116 1 Foreword Foreword Today, German Riesling is an integral part of the wine At this writing, the USA is by far the most important export market for German lists of the finest restaurants wordwide. At the same wine. Nearly 100 million euros, equal to nearly 30% of all export earnings, are time, interest in other German grapes, such as Pinots achieved in this market alone, followed by Great Britain and the Netherlands. (Spätburgunder, Grauburgunder, Weissburgunder), Scandinavian countries show increasing growth. Asian markets, particularly Silvaner, and Gewürztraminer, is growing. High time to China, Japan, and India, are promising markets for the future, not least due to publish this handbook to help wine enthusiasts learn the “perfect pairing” of Asian cuisines with the cool climate wines of Germany, more about our wines – from their beginnings 2,000 white and red. -
Global Wine Trends Weekly Update
communications without intelligence is noise Global Wine Trends Weekly Update created: 11.09.2009 Critical Publics | EDOAO Global Wine Trends 11/09/2009 Weekly Update Table of Contents Table of Contents .................................................................................. 2 Global Market Watch ............................................................................ 4 As Champagne Fizzles, Makers Squash Supply .............................................. 4 Pernod warns of "stagnating" wine and spirits market ................................. 5 Leading article: Don't demonise drink ............................................................ 5 Findings of wine contest study hard for critics to swallow ............................ 6 Barista to sell wine in coffee shops. Questions remain .................................. 6 Wine Enthusiast's Wine Star Awards Nominees Announced! ......................... 7 Wine auction: Tough economy leaves glasses half empty ............................. 8 Vineyard toasts Prime Minister with award-winning Recession Red ............. 9 French wine: there's plenty of life in the old dog yet ..................................... 9 The wine market ........................................................................................... 10 How women in their 40s are drinking more than ever ................................. 10 Much-denigrated Petite Sirah gets more respect ......................................... 11 International Food & Drink Expo India 2009 ..............................................