State Accredited Wine School :: Sommelier Course, Wine Classes and Sommelier Training :: Sommelier Certification :: Wine Diploma :: Wine Certification :: Wine Course & Sommelier Course :: Sommelier Classes for Wine Judge Your Cart | Student Login Join our newsletter to keep up to date on upcoming courses and the newest trends in the industry. Sign Up Search The Wine Tasting ScooterSometimes you see something that is worth a...… Ask IWG: The Definition of MeadOscar Monters from Austin asks the following...… Ask IWG: Acidity and Organic PairingsCamini from India asks: How do we calculate...… Browse All Blog Posts » Responsible IT Disposal The Level I Certification Seminar is an introductory course of study designed for individuals who desire to learn about wine... The Level II Advanced Wine Course is designed to prepare you for a management level position as a wine buyer (or F&B), a head sommelier, a buyer for a wine shop or restaurant, or to be a sales person with a distributor or importer.... Intensive Study Wine Courses All of these courses are ideal for anyone who would like an advanced certification but does not live in the Denver area. You do not need to be in the trade to take any of our professional courses.... Mark Censits has his first CoolVines store open in Westfield, NJ and is only weeks away from opening his second store in his home town of Princeton, NY... Viv?c Winery is a fresh and young, edgy and sophisticated New Mexico wine producer... Peter Klann obtained his Advanced Sommelier Level II certification and Advanced Wine & Food certifications to start Little Raven Vineyards Wine Shop... All this personalized service and fast responses is making me giddy! Can't you treat me like a number....you know like most businesses do? -Steve Hughes I have studied wine theory and tasting technique with the International Sommelier Guild, the International Wine Guild, the Court of Master Sommeliers, and the Wine Academy of Spain. While each institution provides a unique perspective on wine, it has been my experience that the IWG provides the most comprehensive course work coupled with the least pretentious attitude. Studying with the Guild is always a pleasure. The basic certification seminar is an introductory course of study designed for individuals who desire to learn about wine. Learn More About Certification » Our robust and thorough Advanced Wine Courses leave no stone unturned. Explore Our Advanced Program » Search our calendar to find the courses you're looking for. View Course Calendar » The Guild offers diverse products for both professionals and wine hobbyists. Shop The Guild » Know someone who would enjoy the gift of wine education? Buy them a course or two from the Guild! Choose Gift Certificates » The International Wine Guild Is One Of The Top Five Professional Wine Schools In The US For Professional Wine Education. + click here for more Follow us! Please wait while my tweets load If you can't wait - check out what I've been twittering Professional programs of the International Wine Guild are approved and regulated by the Colorado Department of Higher Education, Private Occupational School Board. We are a state accredited wine school. Have you ever wanted more from your wine appreciation? Wanted to dig deeper, become more knowledgeable and possibly an expert of wine? Growing into a wine aficionado requires a love of wine and its history, a desire to know more and a true acquired sense of the subtleties of wine tasting. Whether you are a connoisseur or are a beginner, there are wine schools and sommelier courses that can elevate you to the professional status of wine aficionado. Wine classes are just the beginning of a lifetime of appreciation and professional wine study. The International Wine Guild was established to encourage study to develop technical and professional understanding and increased knowledge of wine throughout all areas of the wine and food service industry. Whether you work in a restaurant, hotel, wine shop, liquor store, are a wholesaler or importer, or are an individual with a passion for wine there are wine certification and advanced diploma programs designed specifically for you leading to a Guild Wine Master diploma. In addition, if you are a wine educator, or would like to develop the skills to teach others about wine, there is also a wine certification and advanced program path leading to a Guild Wine Master Educator. The Guild is dedicated to fostering sommelier training at the highest levels and helping both wine professionals and wine enthusiasts increase and expand their knowledge and understanding of wine. To become a Guild member you must successfully complete either the Guild Wine Certification Seminar (one weekend) or the Advanced Wine Sommelier Course. The Guild also teaches numerous classes for the general public. To learn about our professional diploma and wine certification programs go to the Professional Programs Overview page. The Guild offers professional wine certifications from entry level through Master. Looking for a Calendar of upcoming Guild Classes? Here is a link showing upcoming classes. Professional programs of the International Wine Guild are approved and regulated by the Colorado Department of Higher Education, Private Occupational School Board. International Wine Guild This information will be provided when you register for a class. Learn more about the guild Sometimes you see something that is worth a double take and a picture. Oscar A Montes Iga is a very active Guild member, has earned his Executive Sommelier certification, and is a Chef and helper in the kitchen when we do seminars and courses in Texas. He also works for a winery and does tastings for Gusto Tasting Group in Austin and Houston, TX. Oscar does not drive a car - he has a scooter...... click for more Oscar Monters from Austin asks the following: what is the legal definition of mead and its related labeling laws? Great question. Mead (also called honey wine) is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by fermenting a solution of water and honey with grain mash; the mash is strained off immediately after fermentation...... click for more Camini from India asks: How do we calculate acidity in wines as well suggests food paring with Organic wines? Thanks for sending in your questions. There are several common acids found in wine.  First attack acids occur upon first drinking the wine.  These acids are malic and tartaric.  Malic acid is much like a granny smith apple, fairly tart.  Tartaric acid is found...... click for more International Wine Guild Wine School 12138 West Brittany Avenue, Littleton, CO 80127-2378 Phone : 303.296.3966 Fax : 303.904.3245 Copyright © 2011 International Wine Guild | Powered by Commerce Kitchen

The Culinary Institute of America Presents CIAProChef.com The Premier Source for Foodservice Insights and Solutions ©2011 The Culinary Institute of America. All Rights Reserved. Privacy Policy | Site Map The Culinary Institute of America offers something for every foodservice professional. Whether you're in search of continuing education or a tailored business solution for your organization, you'll find what you're looking for at CIAprochef.com. Our extraordinary faculty, outstanding facilities and 60 years of educational excellence make us the choice for career advancement and industry success. Each year, more than 6,000 foodservice professionals study at the CIA campuses in Hyde Park, NY; St. Helena, CA; and San Antonio, TX. Students choose from a variety of innovative programs, including conferences, custom courses, and e-learning programs, along with classes in cooking, baking, pastry, management, and wine. The ProChef Certification Program gives professional chefs essential culinary, management, and financial skills at three levels of certification. Professional Wine Studies offer a comprehensive selection of wine courses, as well as two levels of professional wine certification for industry professionals. Call on CIA Consulting for innovative solutions tailored to your business needs. Our team of Certified Master Chefs offers an extensive menu of culinary consulting services in the areas of menu R&D and culinary product innovation, restaurant and foodservice operations strategy and design, custom culinary training, and industry services. For those interested in global flavors, trends, and cooking techniques, the Worlds of Flavor® Conferences and Retreats provide the most current information available.    

Wine Certification Whether you're just starting out in wine, looking to advance your wine knowledge, or seeking professional recognition for the expertise you already have, certification from the world's premier culinary—and wine—college will prepare you for success. Raise your understanding of beverages and wine to a higher degree in our 30-week certificate program. Or earn a professional certification that instantly shows the world your wine expertise. AWBP—Accelerated Wine and Beverage Certificate Program Add a valuable CIA certificate in beverages and wine to your college degree. Ideal for recent graduates, career changers, and career advancers alike, the AWBP prepares you with the skills and knowledge you need for management-level positions in food and beverage operations. During the AWBP, you will expand your knowledge of wines, spirits, and specialty beverages; front-of-the-house operations; beverage service; food and wine pairing; business management; and leadership—all vital skills for today's successful professional. Learn more > CWP—Wine Certification for Professionals Not just for sommeliers, professional wine certification from the CIA is also ideal for any food and beverage professional who wants to gain a credential in wine. So if you are working in—or intend to work in—other segments of the wine business, such as communications, marketing, sales, public relations, or education, consider earning CIA Certified Wine Professional™ status. Offered at two levels—Certified Wine Professional™ (CWP) and Advanced Certified Wine Professional (ACWP)—CIA professional wine certification gives you a valuable addition to your career portfolio that's backed by the influential industry reputation of The Culinary Institute of America. Learn more >

Sommelier Certifications, Classes, Jobs   var addthis_pub = 'jchiff'; MAIN Home Life Entertaining Wine Sommelier What Makes A Master Sommelier? Cameron Douglas of New Zealand, tells about how he became a Master Sommelier. The Court of Master Sommeliers has awarded only 158 Master titles worldwide since its inception in 1969, and only approximately 75 of those are practicing Masters today. The successful Master candidate must have an excellent memory for theory, fact, and taste, and have nerves of steel...   Cameron Douglas of New Zealand, tells about how he became a Master Sommelier. The Court of Master Sommeliers has awarded only 158 Master titles worldwide since its inception in 1969, and only approximately 75 of those are practicing Masters today. The successful Master candidate must have an excellent memory for theory, fact, and taste, and have nerves of steel...   A sommelier (pronounced some-mel-yea) is a wine professional employed by top eateries around the world. In theory, sommeliers can be kind assistants in choosing the right wines with your meal. In practice, they can also strike fear into the hearts of restaurant wait staff or guests with an almost superhuman expertise. What exactly does an expert sommelier do? In a good restaurant, the sommelier's duties include keeping the wine cellar stocked, and knowing exactly which of the jewels in the racks will make the menu shine. Sommeliers are also experts in the art of serving wine and, in effect, they are professional wine collectors who gets to share the best of the collection with (hopefully) appreciative restaurant patrons. Sommeliers do not just pair wine with food. The primary duty of this professional is to provide each guest with hospitality and service, no matter what price range or beverage they prefer. Real masters must will know about beverage service of any kind, right down to choosing which cigars will complement the after-dinner drinks! The sommelier's job can get complicated. Guests can be both confused and demanding. When these demands override the experience and knowledge of a professional, it may become frustrating for everyone. A good sommelier will listen to what the diner wants, no matter how unclear it may seem, and provide a drink to match the meal and the customer's tastes. Providing the best wines and beverages on a restaurant budget is not easy, and trying to educate the wait staff and customers can also be a strain. It is a specialized profession, but in return, a sommelier does get paid to spend the day tasting fine wines and, occasionally, providing a new wine experience to a very grateful guest. According to 2003 data, from the Court of Master Sommeliers, earnings varied widely—from about $28,000 for a sommelier with limited experience to $80,000 to $160,000 for a Master Sommelier. More about sommeliers around the Web: Court of Master Sommeliers - Separate sites for the UK and the US. Both sites use Flash, which means they take a while to load. The US site loads faster and has US jobs and classes, but the general information applies to any country. The UK site is a wait, even at high speed. Go get a glass of wine to sip if you're accessing the Internet through a dial up modem. If you are considering getting certified in the UK, it's worth the wait. The International Sommelier Guild - Based in Canada, this International group provides training that runs the gamut from the basics to Masters Certification. Sommelier Jobs - Post your resume if you're looking for a position, or search through candidates if you're hiring. With additional tips on searching for employment and directory of sommelier schools and courses in the U.S. Featured Sommeliers - Interviews with many of the top Sommeliers from the United States provide insight into this professional and answer some questions on wine and service. Why I Became a Sommelier - In explaining why and how he became a Sommelier, Mark Storer explains a bit about the knowledge that a person in this position is required to have. The Young Sommelier Competition - The Young Sommelier Competition promotes the expertise of the young wine and spirit professional and encourages mastery of wine and spirit knowledge. The Young Sommelier Competition is conducted and administered by the American Chapter of the Court of Master Sommeliers. Sommelier-Union Deutschland e.V. - Sprechen Sie Deutsch? If so, this site offers information on the profession in Germany with good links and information. Associazione Italiana Sommeliers - The Italian Sommelier's Association with plenty of good information - in Italian. Also see in Wine -> Wine Cellars & Storage | Wine Classes Wine Dictionaries | Wine Forums | Wine Jobs Restaurant Wine Ordering   Sponsored Links   Like this page? E-mail it to a friend: E-mails are not recorded. Read our privacy policy Like this page? E-mail it to a friend: E-mails are not recorded. Read our privacy policy   Privacy  |  Mission Statement  |  Contact us |  Sitemap  |  Advertise with Us All contents copyright ? Chiff.com 1999 - 2011

Wine Certification Program (public) Welcome to the Parker & Zraly Wine Certification Program. Wine education is extremely important to both of us. Through our books, articles, talks, classes, and reviews, we have tried to help and advise wine lovers on this very complex subject. Through the Parker & Zraly Wine Certification Program we hope to provide wine lovers with an enjoyable and informative way to test their wine knowledge while, at the same time, acknowledging and celebrating their expertise. Over the years, many people, both professionals and consumers, have asked both of us how they can test their knowledge of wine. In response to this interest we decided to work together to create an educational testing program. After evaluating the available wine education programs, we concluded that most are too expensive, too difficult, and/or too time consuming. With input from the entire Wine Advocate and eRobertParker.com staff and the over 100 years of wine experience among us, we developed a new way of testing and endorsing the wine expertise of consumers such as yourself. The Parker & Zraly Wine Certification Program comprises eight examinations: France, US, Italy, Spain/Portugal, Bordeaux, Southern Hemisphere, Germany/Austria/Eastern Europe and Burgundy. For more details read the Wine Certification FAQ. To purchase the program click here. Note: This page describes the public version of the program. eRobertParker.com subscribers are eligible for an expanded program and preferred pricing. For details logon to the website.

Wine: An Interview with Sommelier Doug Frost, Master Sommelier, Master of Wine, of Kansas City, on StarChefs _uacct = "UA-3376389-1"; urchinTracker(); var color1 = "#02669C"; var color2 = "#000000"; var color3 = "#02669C"; var color4 = "#002F62"; var colorScheme = "blue"; search   |  home | feedback | help           Jim Clarke: You’re one of three people in the world to attain both the Master Sommelier and Master of Wine certifications; what are the merits and disadvantages of the two programs? Doug Frost, MW, MS: Both of them are great programs and offer gargantuan amounts of information and understanding to their students. I think the big warning sign I want to place on both is that you do this sort of thing for yourself, not because you think you’re going to get some great job because of them. Frankly, neither title is an automatic entry into an industry or position. Both of them include exhaustive blind tasting segments, but the MS requires flawless table service of wine and all the other tasks that a sommelier could find him or herself doing on a Saturday night. The MW is far more technical and requires that someone write very well-thought-out essays about the wine industry in all its aspects. You have to be good at that. JC: Whom are the two certifications most suited for? DF: I usually tell people that if they’re very comfortable writing clearly and succinctly, then the MW could work for them. And if they’re the sort of people who are very fast on their feet and love the concept of true hospitality, then the MS could work for them. JC: As a wine consultant for United Airlines, what differences are there in selecting in-flight wines versus selecting wines for a restaurant? DF: You can’t filter information to someone sitting in an airplane seat. The wine has to announce itself as tasty from the first sniff. Wines are also a bit subdued by the dry atmosphere and so I need wines that have a big, fruity expression. I tend to select wines that are very cleanly made as well, because you find yourself choosing wines that may not be boarded on a plane for another year or so, so you’d better be sure they’ll taste as good then as they do now. JC: You judge at a number of different wine competitions each year; what does a competition award tell the consumer browsing in a wine shop? DF: If a wine won a gold medal somewhere, then a group of wine judges, usually three or four, really fell in love with that wine. That’s about all it tells you, but that’s a pretty good recommendation. If a wine won a sweepstakes award, or best Cabernet in Show, or some such top award, then it means that all the other judges were pretty excited by that wine too. That usually means that you’ll find that wine fun to drink too. JC: You also direct the America’s Best Wine Lists competition; what makes for a winning wine list? DF: I’m very frustrated by the current perception that a good list is a big list. That’s nonsense. It’s like those old Chinese menus with three hundred entrees; what are you supposed to do? A good wine list communicates ideas about the food to its clientele. The wines should be selected to taste good with the food, to offer value at all price levels, and to appeal to all wine drinkers. In addition the wine list should be easy to read and informative, offering new discoveries alongside better known wines. A bad wine list includes only expensive and/or famous wines that are the favorites of the owner or sommelier. You have to remember that you’re choosing for your guests, not for yourself. JC: You’ve been a featured speaker at many Wines from Spain events; do you have a particular preference for or interest in Spanish wines? DF: I love what’s happening in Spain today; it’s an explosion of new brands, new regions and even rediscovered (so new to some people) grapes. The values coming out of Spain today reflect the ubiquity of old, great vineyards, along with the fact that these are still unknown wines. For red wine, there is no better place to find exciting value. JC: Do you have any interest in making wine yourself? DF: Yes, but I don’t want anybody to know about it. Maybe someday... JC: I understand you own a large collection of punk rock and unusual music; do you have any favorite songs about wine? DF: No, not really, but every now and then Peter Granoff MS and I dream up stupid wine songs, with new words set to existing songs. I remember Paul Westerberg (of the Replacements) sang, “I ain’t no connoisseur cat; more like some kinda sewer rat.” Maybe that applies to your question. JC: You’ve written about wine as well as food, art and film; what is it about wine that keeps you excited about it? DF: There is definitely something hard-wired in me for wine. I’m not saying I’ve got a special palate because I don’t. It’s not that; it’s a brain thing. I am completely fascinated by this smell and taste thing that wine expresses. And we are still in the growth phase; there are new wines seemingly every day, not just every year. New regions, new grapes, new techniques; for a geek like me, it’s endlessly fun. ^ Top of page a.hl_hotlink:Link { color: #999999; text-decoration: none; FONT-WEIGHT: bold; FONT-SIZE: 9px; FONT-FAMILY:Verdana, Arial, Helvetica, sans-serif} a.hl_hotlink:visited { color: #999999; text-decoration: none; FONT-WEIGHT: bold; FONT-SIZE: 9px; FONT-FAMILY: Verdana, Arial, Helvetica, sans-serif} a.hl_hotlink:hover { color: #FFA51D; text-decoration: none; FONT-WEIGHT: bold; FONT-SIZE: 9px; FONT-FAMILY: Verdana, Arial, Helvetica, sans-serif} a.hl_hotlink:active { color: #999999; text-decoration: underline; FONT-WEIGHT: bold; FONT-SIZE: 9px; FONT-FAMILY: Verdana, Arial, Helvetica, sans-serif} .hl_PD3 { padding-right: 3px; padding-left: 3px; } .hl_PDtext { padding-top: 0px; padding-right: 3px; padding-bottom: 10px; padding-left: 3px; } .hl_line { border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: #3399CC; border-right-color: #3399CC; border-bottom-color: #3399CC; border-left-color: #3399CC; } .hl_lineDot { border-bottom-width: 1px; border-bottom-style: dotted; border-top-color: #6699CC; border-right-color: #6699CC; border-bottom-color: #6699CC; border-left-color: #6699CC; } .hl_PDtop { padding: 10px 0px 0px; } .hl_PDtopLeft { padding: 10px 0px 0px 3px; } hl_li { line-height : 13px ; color : 6699CC} Great Chef de Partie Opportunity in Chicago Orange Lentil Spread StarChefs.com will be tasting in Portland and New York this year. Want to nominate someone? Do it here! Uchi: The Cookbook Tyson Cole and Jessica Dupuy January 2011 Umaso Publishing

Wine Classes at the Wine & Spirit Archive - Portland and Seattle Whether you work in wine or just have a passion for it, we offer the classes you need to take your knowledge and enjoyment of wine to the next level. Find out why we are the Pacific Northwest's premier provider of the WSET wine certification courses, internationally recognized as the gold standard in wine education. Now offering classes in Seattle, Portland, and The Willamette Valley. There are so many great reasons to deepen your knowledge and enjoyment of wine and spirits. Click on our featured alumni above (or the Lucky Question Mark) to find out firsthand how WSA courses enriched their experience, helped advance their careers, or just ramped up their joie de vivre. This school is licensed under Chapter 28C.10 RCW; inquiries or complaints regarding this or any other private vocational school may be made to the: Workforce Training and Education Coordinating Board, 128 Tenth Avenue SW, PO Box 43105, Olympia, WA 98504-3105 (360/753-5662). ©2008 Wine & Spirit Archive. 828 SE Ash Street #204, Portland, OR 97206. All rights reserved.

ACF Approved CEH- Wine Certifications through the International Wine Guild - We Are Chefs We Are Chefs WeAreChefs The International Wine Guild was established to encourage study to develop technical and professional understanding and increased knowledge of wine throughout all areas of the wine and food service industry. Whether you work in a restaurant, hotel, wine shop, liquor store, are a wholesaler or importer, or are an individual with a passion for wine there are certification and advanced diploma programs designed specifically for you leading to a Guild Wine Master diploma. What makes us different in addition to being approved by the ACF is that we are a wine college, not just (or only) a professional certifying organization. We provide the support and education to prepare you for certification, if certification is your goal. For example, our Level II Certification is a 12-week course, or a 7-day intensive study, in which we teach formal Sommelier Service, wine making, event planning, wine service preparation, and wine list design as well as medium-depth discussions on 16 countries and tasting (with formal evaluation) of about 100 wines. At Level III we assign a mentor to each Master Candidate to help ensure their successful completion of this expert level certification. We train professionals, people wanting to make a career change, people wanting to start their own wine related business and serious enthusiast. We understand that there are professionals and enthusiasts with a passion for wine, as well as wine and food. Therefore, we provide professional quality courses and certifications for professionals and serious enthusiasts. All of our instructors have been through a two-year training program to become Senior Wine Instructors. They teach to a curriculum. Because the wine industry changes at such a rapid pace, we have developed all of the full-color materials we use in our professional classes. In addition, we have developed a series of proprietary tools that students receive as part of the materials for each class. (Materials are included in your registration fees.) These materials are updated annually to stay on top of a fast changing industry. We pour premium quality wines in each class. Many people who teach wine classes only use one distributor, or have a goal of selling wine as part of the class. We work with all distributors and do not cut corners by serving mediocre or poor quality wine. We are a wine college and do not sell wine as part of our instruction. We teach in Austin and Houston quarterly. I will post upcoming certification on the calendar section of We Are Chefs, but upcoming dates can also be found at www.GustoTastings.com and on the International Wine Guild website. Our goal is to offer you ?a lifetime of wine education.? Tags: Austin, Houston, Texas, certification, continuing, education, wine Share Twitter Facebook ▶ Reply to This RSS Welcome toWe Are Chefs Sign Up or Sign In Get Badge Around AACC – Week of June 6 - Patch.com Regional President of the Chef's Academy Inducted Into Rotary Club of Raleigh - SBWire (press release) In the kitchen - Montgomery Advertiser From the farm to the table: At HarvesTable dinners with local growers, foods ... - Sioux Falls Argus Leader Chefs to descend on ATU - Russellville Courier Olympic chef Christian Freeman of Ely stirs it Up - Hometown Focus PTC students shine in competition - Arkansas Times 11 hot food trends to try in 2011 - Bellingham Herald What's Cooking: American Culinary Federation chooses Bay County chef - The Bay City Times - MLive.com 56 graduate from Academy of Culinary Arts at Atlantic Cape Community College - Press of Atlantic City ? 2011   Created by ACFChefs. Badges  |  Report an Issue  |  Terms of Service Please check your browser settings or contact your system administrator.

California Wine Industry Establishes New Green Certification | News | News & Features | Wine Spectator »Log In Online Membership Online Gift Membership Magazine SubscriptionMagazine Gift Subscription document.write(''); Become a WineSpectator.com member for as little as $7.95! document.write(''); Home > News & Features > News More from topic Environmental Issues More from News Consumers trying to figure out if a winery lives up to its "green" claims now have a little extra help: The new statewide Certified California Sustainable Winegrowing (CCSW) program, introduced Jan. 13. The CCSW program helps define the concept of sustainability, with the goal of giving it much the same weight as organic and biodynamic certification. Third-party auditors will visit participating wineries and growers to verify that they follow a broad range of environmentally friendly practices. The voluntary certification was initiated by major California winery and grower organizations to demonstrate their industry's commitment to environmentally sound, socially ethical and financially viable business practices. The new certification gives wineries and vineyards "a means of credibly sharing their progress with customers," thereby encouraging them to adopt best practices, said Bobby Koch, president and CEO of the Wine Institute, which participated in the program's creation, along with the California Association of Winegrape Growers. Over the past three years, the two groups' nonprofit California Sustainable Winegrowing Alliance worked with consultants to develop a flexible framework that would address sustainability issues facing businesses of all sizes and in all of the state's diverse wine regions. After participating in a pilot program to test the requirements, 17 wine companies ranging from small family farms to the world's biggest wine producers have earned the certification for some or all of their operations. (*See the full list at the end.) "Do we need more regulation as a winery? No, we already have the feds, state and county," said Michael Honig, owner of Honig Vineyard & Winery, one of the pilot participants. "But the average consumer feels better knowing there's some certification, versus people saying they are doing one thing and really doing another." Besides, Honig noted, the new certification allows winegrowers to demonstrate that sustainability isn't just a cop-out that allows them to occasionally use chemicals while saying they are "green;" a truly sustainable business may surpass the requirements of organic certification. "Where organic talks about pesticide use, sustainability goes to the next step and allows us to address things that don?t get addressed in organic [certification]?such as wind power, water conservation, employee benefits, materials handling and providing natural habitat for birds and predators." The CCSW certification grew out of the Sustainable Winegrowing Program, launched in 2002 by the Wine Institute and the California Association of Winegrape Growers to teach their members about best environmental practices and encourage them to assess the need for improvements within their own businesses. So far, 1,566 vineyards and wineries have conducted self-assessments using the extensive Code of Sustainable Winegrowing Practices workbook, which provides the basis for the certification. In all, the assessments account for 46 percent of California's 526,000 vineyard acres and 59 percent of the state's 240 million-case production. Even with the certification, communicating the message of sustainability?which hasn't had as clear an identity as organic in many consumers' minds?may still be a challenge. To start, the U.S. government does not currently permit use of the CCSW logo and related claims on wine bottles. So for now, those may only appear on certified participants' websites, secondary marketing materials and on information displayed in wineries or vineyards. "This is not a consumer-facing program yet; this is not about putting a label on a bottle," said Chris Savage, senior director of global environmental affairs for E. & J. Gallo Winery and current chair of the alliance. "This is to buoy the entire industry's sustainable profile." Second, the certification program is based on a "process of continuous improvement" that can be complex to explain. Rather than requiring that all participants stick to the exact same set of practices, the CCSW program allows participants to concentrate on the goals that best address the specific environmental and community issues faced in their region. A one-size-fits-all model might have excluded many people, said consultant John Heckman, director of FiveWinds International. A winery and a vineyard don't have the same energy needs, for example. And for a producer in the Central Valley, air quality may be the biggest issue, while for one in Northern California, located near a salmon-spawning stream, erosion and water management might be more important. "We have a broad and diverse industry," Heckmen said. "It was a real challenge to maintain that inclusivity but have an objective way to communicate that to the public." Wineries and vineyards start by evaluating their operations against the 227 best practices in the Code of Sustainable Winegrowing Practices Self-Assessment Workbook; for each criteria, they score themselves on a scale of 1 to 4. To be eligible for certification, they must meet 58 prerequisites including criteria related to air and water quality, water conservation, energy efficiency, reduced pesticide use and the preservation of ecosystems and animal habitat. An approved third-party auditor, paid by the company, then must verify the accuracy of the scores and the practices. However, except for five of the prerequisites, the participants don't need to meet a minimum score. For most of the criteria, they can earn a 1, as long as they develop an action plan for improvement; for 14 of those prerequisites, they must improve their score the following year. For the others?which may have major financial costs or require more than a year to implement?there is no set timeline to achieve a higher score. Nonetheless, the audits are conducted annually?onsite the first year and then every third year?to ensure that improvement is demonstrated each year, with objective evidence supported by documentation or photographs. While some people may question whether the certification is stringent enough, just going through the 227-point evaluation shows a lot of commitment, says Honig. "It took a lot of time, but it was valuable, because it gave you that broad perspective ? This opened our eyes to 'Hey, we could be doing this better,' or 'Hey, we're doing something really well and other people can learn from this.'" As the program moves forward, CSWA will be measuring and tracking performance across the industry for water and energy efficiency, greenhouse gas emissions and other areas. Once a baseline is set, these metrics will be tied into the certification, so that participants will need to consider industry-wide targets when creating their action plans. The third major challenge in earning acceptance is that there's still no national standard for sustainability, unlike the National Organic Program. California?s wine industry isn't the first to introduce its own sustainability certification, and the approach and details of CCSW vary from others out there?potentially confusing consumers. The Oregon Wine Board, for example, introduced Oregon Certified Sustainable Wine in 2009, but chose to recognize organic, biodynamic, Low Input Viticulture and Enology (LIVE) sustainable and Food Alliance certification under its umbrella, while requiring that 97 percent of the grapes come from certified sources. In addition, wineries and vineyards already certified under regional programs in California?such as Lodi Rules, the Central Coast's Sustainability in Practice and Napa Green?may be reluctant to go to the trouble of getting another certification. To address that, the alliance is working with the regional groups to cost-effectively pursue multiple certifications and avoid duplication of effort where there is overlap between the programs. It's also collaborating with international organizations to ensure there is consistency among global standards. "I feel like this is giving birth after 10 years," said Honig, who chaired the first committee to develop the original sustainability code and still serves on the Wine Institute board. "We've come up with something we can be proud of. It's not perfect, but we'll make it perfect. We're not going to change things overnight, but we're getting people thinking about it. I'm still naive enough to think we can make a difference." * The companies that earned certification for some or all of their winery or vineyard operations are: Clos LaChance Wines Concannon Vineyard/Concannon Winery Constellation Wines U.S. Cooper-Garrod Estate Vineyards Diageo Chateau & Estate Wines Fetzer Vineyards/Bonterra Vineyards E. & J. Gallo Winery Goldeneye Winery The Hess Collection Honig Vineyard & Winery J. Lohr Vineyards & Wines Kunde Family Estate Meridian Vineyards/Taz Vineyards Monterey Pacific, Inc. Roberts Vineyard Services Rodney Strong Wine Estates Vino Farms Christopher Dunn — Hawaii —  February 17, 2010 1:49am ET Great article! I'm going to write to some of these wineries to congratulate them. There were some scientific articles a few years ago demonstrating how environmentally unfriendly the wine industry is. So, it is great to see them turn things around. Want to join or start a discussion? Become a WineSpectator.com member and you can! 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italyMONDO! Blog » Blog Archive » Italian Wine Certification 101 Photo Copyright of “Azoome?” at Flickr Before we begin our upcoming region-by-region Wednesday Wines tour of Italy, I would like to spend a few minutes to talk about the complex quality control certifications that regulate Italian wines As with its other European Union partners, Italy operates a quality control system to protect both the reputation and integrity of certain types of wine as well as the livelihood of the many local producers that make them. As a result, there are a number of stamps on labels that give the prospective purchaser an indication of what can reasonably be expected from the contents within. Generally speaking Italian wines can be divided into two main categories: table wines and ?High Street? wines. Contrary to the United States, where the term “table wine” is often used as a definition to differentiate standard wine from stronger (for example, higher alcohol content) fortified wine or sparkling wine, in the European Union it is meant to designate the lowest quality level of wine produced – one that qualifies for neither an appellation (i.e. designation or title) nor even a broad regional designation. The Italian vini da tavola (table wines) are generally less expensive red or white wines that are produced to be consumed in the easy-going atmosphere of an Italian-style family meal. They are sometimes sold in larger jug-like bottles and are a mainstay of an Italian dinner table. Table wines are often fruit-forward wines, which can lean a touch on the sweeter side. Some are sparkling, but most are light/medium bodied and are very compatible for first time wine drinkers. The Lazio region’s wine production focuses mainly on this type of informal low-cost table wine. The Frascati and Castelli vineyard areas, for example, represent the highest local output. In contradiction to the presumed order however, exceptional table wines are an uncommon but important fact in Europe. Quite ambitious wines may be classified as mere “table wine” if they are made from non-traditional grapes or with unconventional wine making processes. Even wines made with every measure of care (such as low vine yields or hand harvesting) and grown on sites otherwise entitled to a prestigious appellation may be denied status. The best-known examples are the wines called Supertuscans, which are made either with more than allowed quantities of international varieties (grapes not indigenous to Italy such as Merlot, Syrah or Cabernet Sauvignon) or without the once mandated inclusion of small proportions of local Cannaiolo, Malvasia and Trebbiano per the relevant Tuscan designation. In 1992, Italy created the Indicazione Geografica Tipica (IGT), specifically to permit Supertuscans to leave the “table wine” classification and become quality wine. Still, wherever legitimacy in a given designation is stipulated by something more than a geographic boundary, one may find righteous producers willing to ignore limitations in pursuit of quality. In short, Italy’s classification system has four classes of wine, with two falling under the European Union regulatory category “Quality Wine Produced in a Specific Region” (VQPRD) and two falling under the category of “Table Wine.” The four classes in ascending order are: Table Wine: Denotes table wine from Italy. It is not always synonymous with other countries’ legal definitions of table wine. The denomination indicates either an inferior quaffing wine, or one that does not follow current wine law. Some high quality wines do however carry this designation. Vino da Tavola (VdT) Literally ?Table Wine,? this designation denotes table wine from Italy. Not always synonymous with other countries’ legal definitions of table wine. VdT indicates either an inferior quaffing wine, or one that does not follow current wine law. Some high quality wines do however carry this designation. Ambitious wines may be classified as mere “table wine” if they are made from non-traditional grapes or with unconventional wine making processes, but can still be complex, delightful wines regardless. Indicazione Geografica Tipica (IGT) Literally ?Typical Geographic Origin,? IGT wines are labeled with the locality of their creation, but do not meet the requirements of the stricter DOC or DOCG designations – generally intended to protect traditional wine formulations such as Chianti or Barolo. In wine terms, it is considered the rough Italian equivalent of the French vin de pays designation. IGT denotes wine from a more specific region within Italy. This designation was created in 1992 for the ?new? wines of Italy, those that have broken the strict, old wine laws yet are still wines of great quality. Before the IGT was created, quality Supertuscan wines such as Tignanello and Sassicaia were ironically labeled Vino da Tavola. VQPRD: (Vino di Qualit? Prodotto in Regioni Determinate) Quality Wines Produced in Specified Regions, strict regulatory council-approved wines, made exclusively with local grapes. Denominazione di Origine Controllata (DOC) Literally ?Controlled Origin Denomination,? the DOC designation refer to zones and regulations which are much more specific than the IGT designation. DOC wines are produced in specific well-defined regions, according to specific rules designed to preserve the traditional wine making procedures of the individual areas. Each region generally has at least one DOC wine, for example, Puglia has 25 DOC wines while its neighbor Bascilicata has only one. A given DOC defines the permissible grape or grape varieties as well as numerous details about the grape growing and wine making procedures. About one fifth of Italian wine is classified DOC or better. Denominazione di Origine Controllata e Garantita (DOCG) This top-of-the-line official status literally translates to ?Controlled and Guaranteed Origin Denomination.? The DOCG designation is much like its DOC counterpart, but more stringent. DOCG wines, in fact, must be created under even stricter standards and legal requirements as well as pass a blind test evaluation by a tasting committee before they can be bottled. For example, the rules for making Barolo (in photo) differ noticeably from those for making Chianti Classico. Allowable yields are generally lower, and the permitted grapes are also more specifically defined. In addition, the winery can declare the vineyard that the grapes came from, but cannot name the wine after a grape type, because doing so would cause confusion. Next week’s Wednesday Wines appointment will take us on a tour of the vineyards of Southern Italy, where we will be exploring the wonderful wines of Il Mezzogiorno. Until then– salute! Would you like to taste some authentic IGT, DOC and DOCG wines in Italy and even have the chance to uncover your family still living there in the process? Contact us and find out how italyMONDO! can help you research your Italian family tree or create a vacation of a lifetime for you and your family! Name * Email * (will not be published) Website It almost makes me want to break my vow of abstinence.. You make what could be too complicated to bother quite easy to comprehend. Thanks, PB Quite an education here! Great job, Eleonora! Thank you friends for stopping by for a drink of vino with us here at italyMONDO! This was a complex subject matter to deal with, it however needed to be included in order to make the Italian wine experience more understanable. I’m glad you found it easily readable, informative, comprehensive and detailed. Salute and come back next week for more! I ALWAYS enjoy reading your food and travel articles, Ele! They are well-written and so informative and especially enjoyable since they’re on topics in which I’m interested. You bring Italy to life for those of us who have never been there or haven’t had the opportunity to travel there in many years. Thank you for sharing and keep up the great work! Wonderful article on Italian designations! You laid out some complicated information in very readable fashion! Our friend, Petrea Burchard, gave me your link. I’m glad she did. I’ll be a regular reader. This is very informative! I thank you for the info~~ http://chefchuckscucina.blogspot.com/ Wow, you have written an enclyclopedia of great info here! Detailed and perfect as usual Eleonora (said by an Italian wine’s lover) Good morning, so glad to find this wine blog. I’ll be a frequent visitor. Thank you! 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