Wine Life Radio Sharing with the Angels
Keith and Kimberly welcome Catherine Davidson of Kentucky Select Properties… “The Angel Share” Please visit Catherine at www.kyselectproperties.com
During the process of making wine or whiskey, producers often use oak barrels to store their drink products; when alcohol is stored at 60 percent humidity or higher, for long periods of time, some of it will evaporate out of the barrel. The evaporating alcohol is called the angel’s share, alluding to the belief that guardian angels watch over the product as it ages. The beverage’s alcoholic level can be determined in part by how much alcohol evaporates out of the oak barrels. The angel’s share is also the name of a popular bar in New York City and an ale made by a company called the Lost Abbey, based in California; both of these uses of the name are derived from the process of evaporating alcohol.
How the Angel’s Share Occurs
Many distilled spirits and wines are virtually undrinkable after their sugar content has fermented into alcohol. In the case of distilled spirits, the alcoholic content of a “fresh” batch may be nearly 190 proof or better, and the flavor of the beverage would not be very appealing. To reduce the percentage of alcohol and to intensify the subtle flavors of the wine or distilled spirit, producers often store their products in oak barrels. In the case of distilled spirits, such as whiskey, the staves of the oak barrels are often heavily charred before assembly to give the drink a distinct taste.
Please visit www.kyselectproperties.com
Wine Life Radio and The Wine Professional, Paul
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Fascinating, relevant, and approachable, Today’s Wine Professional offers wineries an impressive educational opportunity they can use in-house, via online learning (recorded lecture) to tasting room, cellar, and sales staff. Easy to use and affordable! After training, staff will be knowledgeable of tasting room etiquette, wine and grape characteristics, cellar operations, food and wine pairing, and speak with greater confidence about your winery’s wine. No winery should be without this important training program. Visit www.thewineprofessional.com for many more classes !!!
Transform a “sales pitch” into an “educational conversation”
Welcome to Wine! $35
New for 2013
Designed for employees with minimal wine experience, but who require a rapid introduction to the industry. This program is not part of the Accredited Tasting Room Steward qualification. The program requires 5-10 hours to complete and introduces the topics of:
1) Making Wine
2) Describing Wine
3) Wine with Food
4) Wine Sales
5) Wine Service
Visit www.thewineprofessional.com for many more classes !!!
Wine Life Radio and Wine Education
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Keith and Kimberly welcome Todd Roessler ( www.excelsiorwines.com ) to the show all the way from Orlando, Florida or Pool-side as we call it!! He is attending the annual conference of Society of Food and Wine Educators.
Wine Life Radio and Martin Cody
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Cellar Angels was created by a compassionate group of wine loving friends intent on changing the world. Our mission is simple: connect small and family run wineries to a larger audience, expose wine lovers to incredible purchase opportunities offered exclusively to Cellar Angels members from partnering vineyards, and provide assistance to a select group of charities.
We love wine. We love introducing others to great wine and we love helping others. Cellar Angels provides an opportunity to accomplish all three.
Wine Life Radio and Chris Benziger
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Benziger Winery Grower Resources
DISTINCTIVE QUALITY POINT ASSESSMENT INTRODUCTION:
It is Benziger Family Winery’s belief that wine quality is improved through the reduction of artificial inputs in a vineyard and by using natural farming practices. Healthier soils and a healthier environment grow healthier vines that produce distinctive quality grapes and ultimately, wines.
Farming for Flavors™ is a unique and customized quality assurance program that challenges all Benziger growers to cultivate grapes with more character, distinctive flavors and aromas through environmentally sound methods. The program empowers growers to capture individuality in their vineyards through reducing inputs and using natural farming practices. Farming for Flavors™ , by its nature, promotes a healthier environment for the vineyard.
The purpose of the Distinct Quality Point Assessment (DQPA) is to provide a scorecard for each grower’s performance in farming their vineyards in a sustainable manner. Points are given for performing basic farming techniques.
Growers will evaluate themselves annually. Each grower must score at least 1000 points for the 2012 growing season to be Certified Sustainable in Farming for Flavors™ . The Farming for Flavors™ Distinctive Quality Assurance Program will be verified by Stellar Certification Services, Inc., a third party certifying agency. The overall goal of the program is for improvement in distinct wine quality, while increasing the general health in and around the lands you farm. Ultimately, as the grower improves in sustainability through the Farming for Flavors™ Distinctive Quality Assurance Program, the point total for each year will be increased. Learn More at www.benziger.com