N. Callan from Dundalk, County Louth, Ireland asks the following:
What, if any, wines are suitable for diabetics? How can you tell by looking ay the label?
P. Greer from Novato, Marin, USA asks the following:
Where in the mouth are different tannins felt? Grape skin/stem versus oak?
Thanks for your question!
Tannins typically attach down the tongue. For most people, oak tannins attack the first third of the tongue and grape stem tannins attach the back (actually they can constrict the esophagus). As grape tannins become more intense they can also attack the teeth and gums. Grape skin tannins are much 'softer' and typically only attack the back of the tongue.
All tannins are also an astringent, so in addition to showing varying degrees of bitterness they also 'dry' out the mouth. Grape stem tannins are the worst (most astringent), while skin and oak are less astringent and about equal.
Let us know if we can answer anything further,
Tynan Szvetecz, EWS, SWI
N. Callan from Dundalk, County Louth, Ireland asks the following:
I was recently asked about calories in wines. How do you know calorie count in wines? Is there any difference in grape variety, country, red or white? Is there any way of giving a rough estimate judging from origin, grape, alcohol %? I know there is the weight watchers wine range but its the tens of thousands of other wines available that i'm enquiring about.
I'm also wondering is it law now to state that wines contain sulphites? Most labels state this now but didn't in the past. I know they must be added so a wine will last awhile in bottle.
Thanks for sending in your #askIWG question!
Since 1988 (maybe 1987) it has been a Federal law that any product containing a carcinogenic must state the name of the carcinogenic on the lable - hence "contains sulfites."
There are two aspects of the law that are not often talked about. First, there are exceptions to the law, for example, orange juice does not have to state it contains a carcinogenic. In fact, OJ can contain as much as 10 times the amount of sulfites as wine. Second, there is no reference to the quantity of the carcinogenic needed to replicate the cancer problems observed in the test animals (usually rats). A person would have to drink about a 1000 gallons of wine a day for 10 years to replicate the levels of sulfites artifically placed in the test animals. I don't think that is going to happen.
The law states carcinogenic "at any level" must be listed. So, if you get do to parts per billion or parts per trillion it is still "at any level."
There are about 120 calories in a 4 oz glass of wine - red or white doesn't make a difference; there are substantially more calories in a late harvest or dessert wine.
For a complete overview of calculating calories in wine, visit this IWG blog post:
Learn all about these questions and more through the IWG Quick Class Finder:
Thanks again for your question!
I recently returned from a 3 week trip to Hangzhou, China (about 110 miles SW of Shanghai) where we are working with the Hangzhou Wine Culture Center to teach IWG courses and seminars in China. I was there from June 28 through July 18. I posted a daily blog on my trip, which you can still go and read.
I did a 'train-the-trainers" session and certified five new Guild instructors. They are shown in the picture, from left to right, is Joyce Wu, Sara Chen , me, Dr. Marcus Lim, Jane Soon and Heren Huang
They have been very busy and have already taught two Guild Certification Seminars since my return. The green jacket is their uniform as an instructor - Dr. Lim is an avid golfer - the green color matches the Masters jackets.
According to the Wall Street Journal, wondering how to recession proof a career is a concern for many people today. This is a result of the current state of the economy and the high unemployment rate in this country. Waiting for the economy to recover is one option - actively doing something to improve your 'marketability' and job skills is another, arguably more attractive, option. We couldn't agree more.
Enrolling in a continuing education program or course provides the best opportunity to learn the latest trends in a career field, along with improving your current employment skills. This is important regardless of trying to recession proof a job or not. Employers often retain employees who are aware of the latest industry trends, which facilitate increased productivity and improve the bottom line. Continuing education programs, like all of the Certification and CE programs offered by the Guild, that are designed to increase career skills are the path to job security in a recession or even during non-recession periods.
When people hear continuing education, they often immediately think of college. Pursuing a bachelor, master's, or other degree is not always the answer. Consider a certificate program or a single CE course designed to improve employment skills. For example, completing a wine certification program increases your value to an existing or potential employer - a job related certification may make the difference between whether you or another employee is being laid off.
A recessionary time is also a good time to prepare yourself for a career shift or to start a new business. In either case continuing education may open up a whole new set of opportunities for you. A lot of people have learned to use this to their advantage and turned it into an entrepreneurship, having started their own business and experienced more financial freedom than with their last employer.
If wine is a passion or avocation you would like to make your vocation we have technical and business courses to prepare you to change careers or start a new business.
Start winning the game of life. Create your own destiny - we can help.
Now is a good time to pre-register for the Fall Quarter that begins October 3rd, 2010. Intensive study courses begin Octoberv11th. Here are the upcoming Level I, Level II, LevelI II and Continuing Education professional courses.
Guild Certification Seminar - Level I Certification
The basic wine certification seminar is our professional introductory course of study designed for individuals who desire to learn about wine. The focus is to develop a basic knowledge of wine, wine evaluation, wine description and wine and food pairing. September 18-19, Denver CO
1-Week Intensive Study Advanced Wine Course - Level II Certification
Level III Program: Guild Wine Master
All Level III courses are open to anyone who has completed the Level I Seminar or Level II Course. Level III courses being taught during the Fall Quarter of 2010 are:
Level III Intensive Study Courses:
Continuing Education courses are open to anyone who has completed the Level I Certification Seminar. Continuing Education courses being taught during the Fall Quarter of 2010 are:
The most recent data on wine growing, making and consumption has recently been issued. This data is a five-year rolling average; the most recent data is for the 2004-2008 period. Data is released every other year. Most of this data, except where noted, is from the Beverage Institute as well as the Tax and Trade Bureau (TTB) of the US Department of the Treasury.
These wine statistics are carefully scrutinized by many in the trade. Market decisions are made based on this data and national pride is at stake.
Per Capita Consumption Overall, wine consumption is up 3.5% across the globe - from 6.255 billion gallons to 6.472 billion gallons per year. Per capita consumption does not take into account drinking age.
However, per capita consumption by country is always very interesting. Here are the top 10 countries (and their % change since the last report) - be prepared for a few surprises:
Where does the United States fit in? We are number 57, at 2.56 gallons per person (up 14.5%); we were #61. Worldwide average - 1.2 gallons per person (up 3.5%) for 223 reporting countries.
Total Wine Consumption This is the total consumption, per country, in millions of gallons of wine. While per capita consumption provides a clear picture of how much wine is being consumed each year by an individual, this category provides similar data for the entire country. Whereas size of country has no impact on the ranking for per capita consumption - in this category the total population of each country has a major impact. All 223 countries (territories, states, etc.) in the world are tracked.
The top 10 wine consuming countries represent 72% of total wine consumption. . Sometime in the next 5 years the US should become the number 2 consuming country in the world.
The United Kingdom is probably the most fascinating - it is #7 in consumption, yet only #58 in production (1.5 million gallons); that means the Brits import a staggering 99.5% of the wine they consume. (Of course, they have been importing at that level for the last 1000 years.)
Total Wine Production This is the total amount of wine produced by each reporting country, also in millions of gallons. This is the number whereby national pride is at stake.
Although consumption is up 3.5%, total production is down by 2.8%. The top 10 countries represent 82% of world production. Only 60 countries are tracked as wine producing countries.
France and Italy trading places is a surprise to many, and a concern to the French. Obviously, the Italians are happy. France has been the leading wine producing country for at least 50 years.
The European Union (EU), comprised of 27 countries with a population of a little over 550 million people, produces 70% of the worlds wine. The top three wine producers in the EU (Italy, France and Spain) represent 48% of the entire world's production. All of the New World and Nouveaux New World combined produce 30% of the world's wine. However, the top three New World countries (USA, Argentina and Australia) represent 19% of the world's total production.
Total Wine Exported This is a much more difficult set of data to find - I am using International Trade Centre data, in the UK, for 2008. The top 10 countries compromise 88% of total world exports.
Other interesting facts: Moldovia (#12 on the list of wine exporting countries), exports 29.6% of its production - the taxes from the wine exports provide 15% of the income of the country.
France and the United States are the two key net importers of wine, after the UK of course.
France produces 1,207 million gallons and exports 364 million - leaving 843 million gallons consumed in-country. The total consumption for France is 1,360 million gallons; leaving 38% being imported from other countries (mostly EU countries).
The United States produces 641 million gallons and exports 102 million gallons; leaving 539 million gallons of US wine consumed in the US. The total consumption of the United States is 762 million gallons; leaving 29.2% being imported from other countries, worldwide.
Please join the International Wine Guild at the Sixth Annual Denver Food and Wine Classic. The event begins on Friday, September 10th from 6:00 to 9:00 pm with "Art of the Cocktail and a Concert." This includes a concert from a KOSI artist, a cocktail party under the stars featuring the "masters of mixology," the Colorado Bartender Guild, and spirits from Beam Global, Pernod Ricard, Patron Spirits, and Skyy Spirits.
The festivities continue on Saturday, September 11th, from noon to 4:00 pm for the Denver Food and Wine Classic Grand Tasting. Sample more than 600 featured wines and signature spirits, and cuisine from more than thirty of Denver's finest restaurants. The event features a Denver Chef culinary showcase, Bourbon Street Spirits tent, Pernod Ricard's "Perfect Mix" lounge, and a silen wine auction.
How to Purchase Your Tickets:
Purchase your tickets for one event or both from either your Southern Wine and Spirits representative, Nicole Robbins (cash or check made out to "Denver Food and Wine Classic" prior to the
day of the event) at NRobbins@southernwine.com
On-line before August 31, 2010. Online tickets are also available at www.denverfoodandwine.com. Please indicate on your sales sheet that Nicole Robbins is your Southern Wine and Spirits Representative.
Please bring a valid photo I.D. to the event; no one under 21 is permitted. We look forward to seeing you there.
I am cooking at a fundraiser for the American Culinary Federation's Colorado Chapter.
For this event, chefs and colorado growers are paired together. I will be preparing a Corn Salad with lime, red peppers, garlic, jalapenos, parsley, green onions, and the Guild's house smoked bacon topped with a lime and Haystack Mountain Goat cheese drizzle.
Other chefs are preparing colorado lamb, beef, and chicken. Several of the wineries will be at the event along with a few beer producers.
We would love it if Guild members join us for this really fun event at Chatfield Botanic Gardens. The proceeds go to help support young culinary students who are in the apprenticeship program and also helps Denver Botanic Gardens maintain it's Chatfield programs.
Everyone can stop by the corn booth and talk to the grower, sample the Guild's corn salad and say HI!
See you there!
Hangzhou is famous for it’s silk market – it is over 1000 years old. Marco Polo bought silk there to send back to Venice to be sold throughout Medieval Italy.
The silk market is not much to look at, really. In fact, if you didn’t know what it was you could easily drive right past it. Picture 1 shows the entrance. It has the classic triple opening gate – with one wide center opening and a smaller opening on either side.
Once you pass through the gate you can see that the street, which is fairly wide for an old street, has small shops on either side of the street for 4 blocks. See picture 2. If you look at the picture the small rectangle of white light that the street is headed towards is the end of the market. The silk market is only one block wide. So this one street is the entire silk market.
The street is blocked to automobiles, but scooters, regular bicycles, and the classic three-wheel bicycle have access. The street was crowded with people going in and out of the shops looking for something silk – from material to every conceivable form of clothing (pajamas, dresses, suits, scarves, blouses, shirts, everything).
The red bicycle on the right hand side of picture two is one of the 10s of thousands of bicycles identical to this one provided by the City of Hangzhou for people to rent and ride. It costs 8 yuen (roughly - $1.15) a day to rent. There are stalls all over the city and you can rent it for the day or by the hour (first hour is free if you rent it for 2 or more hours), you just take to any of the city stalls to return it.
You see them everywhere. People use them for their daily transportation, or rent them in the parks, like West Lake, to drive around the park.
Each shop puts out manikins every day (the market is open from 8am to 10pm, seven days a week) showing what they have to sell. Picture 3 shows several shops. The shops are about 20’ x 20’ and some, but not most, are air-conditioned. However, the AC doesn’t help because the doors to every shop were open.
The manikins were ‘western’ not oriental. However, that day I was the only ‘westerner’ in the market.
I asked Dr. Lim if it was a Chinese tradition to have the entry door open to a business (even the hotel leaves it’s entry doors open all day long) and he said it was not a tradition, but if the doors were shut the shop would not be very ‘inviting’ and people might suspect it was closed.
I was amazed just how similar each store was, and was curious as to how they could all remain in business. Dr. Lim told me that they all do a huge internet business, all over the world, and that several shops, each showing different products, spread out in different parts of the market were often owned by one extended family. These families had owned a silk market concession for generations.
Picture 4 shows more shops, the one closest in this picture specializing in children’s clothes. Apparently you learned to judge which shop to go into by the manikins out front. There is a second space immediately behind each ‘showroom’, with access from a door in the in the showroom (often hidden from sight) where they store products to replenish their stock when someone buys something. Ms. Soon, the HWCC GM is in the foreground of this slide, on the right. I do not have any pictures standing directly in front of a shop because they did not want their shops photographed.
Note that the manikins are all about 4”-6” taller than the customers – and there are not very many blond Chinese. Even allowing for what their hair stylist could do.
In the last picture, picture 5, is a stature, in the middle of the market, showing two women hanging out silk to dry as they would have 500+ years ago. Immediately behind the statue is a shop selling bolts of cloth – except their bolts are round whereas US bolts are 1’ foot long so you can unroll cloth one foot at a time.
Although there were a great number of people in the silk market it was fairly quite – no merchants hawking their products, not like other markets.
More Questions? Visit our Frequently Asked Questions page.
Copy the code below and paste into your website or blog:
Copy the code below and paste into your website or blog: