Events

Click here to download a pdf of SWE Virtual Conference 2024 – Taste Along Beverage Suggestions These products may be purchased locally and tasted along with the live webinars. Keep in mind, however, that these webinars will be fun and meaningful whether you choose to taste-along or not.

Friday, April 26 (all times central)

10:00 am (central time): Unknown Rhône, presented by Jane A. Nickles, CSE, CWE, MBA. From the sands of the Camargue to the méthode ancestrale sparkling wines of the Clairette de Die AOC, this session will focus on some of the fascinating obscurities to be found in France’s Rhône Valley. Topics will include wine, food, grapes, places, a bit of history, and a museum of chocolate!

12:00 noon (central time): Franciacorta Unveiled—A Journey through Italy’s Prestigious Sparkling Wine Region. At the heart of Franciacorta lies a commitment to excellence and an unwavering dedication to producing world-class sparkling wines. Join May Matta-Aliah—DipWSET, CWE, and US Educator for Franciacorta—as she takes us on a tour to this hidden gem nestled amidst gentle hills and moderated by lake breezes. Marrying time-honored techniques and modern innovation, winemakers in Franciacorta craft wines of elegance, depth, and complexity. The seminar will explore the diverse styles of Franciacorta, from the refreshing Brut to the silky Satèn, and from the vibrant hues of Rosé to the range of single vintage wines.

2:00 pm (central time): The Art of Blending—A Winemaker’s Touch. Join us for an exclusive exploration into the world of winemaking with Elizabeth Kester, the esteemed Winemaker and Director of Winemaking from Wente Vineyards. In this presentation, Elizabeth will unveil the secrets behind the art of blending, offering insights into the meticulous process that transforms grapes into extraordinary wines. With over 15 years of experience, Elizabeth will share how she balances science and intuition to make award-winning wines. Even if a wine is varietally labeled, most have some amount of blending. Why do winemakers blend, and how do they do it? Learn more during this captivating webinar from the expert herself. Whether you’re a wine connoisseur or an aspiring enthusiast, this event promises an enriching experience, shedding light on the craftsmanship behind some of the world’s finest wines.

4:00 pm (central time): Malbec Argentino, a History of Success. Located in wide valleys and on sloping plains, the wine regions of Argentina form a strip at the foot of the Andes Mountain range that extends from north to south, latitudes 23 ° to 45 °. In recent years, restless producers have pushed the wine frontier—to the west, into the heights, and towards the south and east—looking for the cooler temperatures of the southern latitudes or the influence of the ocean. From the high-altitude vineyards in the North, down through the aridity of Cuyo and the plains of Patagonia, to the new projects on the edge of the Atlantic, Argentine wines offer an endless range of flavors that reflect the identity of each region. Join Veronica Kathuria on a trip through the diversity of Argentina, as each region prints a distinctive character and profile on its grapes… especially as experienced by Malbec.

Saturday, April 27 (all times central)

10:00 am (central time): German Grown—A look at the spirits of Germany, presented by Ben Coffelt, CSS, CSW. While Italian and French products seem to dominate the conversation, Germany also makes some significant contributions to the world of spirits. In this session, we will review some of the bitters, spirits, and apéritifs produced in Germany. While discussing the history, production, and uses of spirits that are German Grown, we’ll get to know Kirschwasser, Himbeergeist, Steinhäger, Underberg, and even the much maligned (but still beloved) Jäegermeister.

12:00 noon (central time): The Four Great Brandies of France. A review of French Eau-de-Vie, Cognac, Armagnac, and Calvados presented by Hoke Harden, CSE

2:00 pm (central time): Tequila Additives—A Big Deal? Presented by Hugh Lander, CSS. Learn why the industry is buzzing about additive-free Tequila. 20 years ago, Tequila began its move into premiumization as 100% Blue Agave brands replaced the lower quality mixto formulations. Today, with over 2,000 brands in the market, Tequila is differentiating itself based on the use of additives. In this presentation you will learn about why some distillers use additives, what additives are allowed, and what the future of Tequila regulation might look like.

4:00 pm (central time): Smoke Signals—Peat and its Influence on Whisky. Presented by Gary Pickard, CSE. This session will dive into the world of smoky flavors. We will break down the mystery behind peat and the flavor compounds contained therein, how it is utilized and measured within whisky production, discuss the long-term environmental effects of peat reliance, and take a look at some products on the market affectionately known as Smoke Monsters.