Issue link: http://www.e-digitaleditions.com/i/759645
4 { THE SOMM JOURNAL } DECEMBER/JANUARY 2016/2017 AS WE WRAP UP A DOOZY OF A 2016, it's time to slow down, have a glass of wine (make mine a Sonoma Coast Pinot) and take account of what's changed since the erstwhile Sommelier Journal morphed into The Somm Journal three short years ago. In the intervening time, we've turned doz- ens of you into boots-in-the-vineyard terro- irists via our frequent Somm Camps, includ- ing our first international border-crossing into British Columbia (the Canadians are still counting the stemware) and a fabulous Somm Glamp in at The Vintages Trailer Resort in Oregon's Willamette Valley. Wine Editor Jessie Birschbach, a Midcentury Modern maven, was in Eames heaven over Trailer Number 5, a snazzy, wood-paneled 1954 Anderson 315-TB. Obscure varietals have become the depletions of the day, from Brooklyn to Berkeley. But while you're seeking out that prissy Poulsard for your sharkskin-covered list, we also hope that more accessible Grenache from Cariñena and Verdejo from Rueda have found a place among your wine offerings for their value, varietal typicity and utter lack of pretension. From elsewhere in Iberia, we've discovered for ourselves and turned our readers on to Arínzano, one of Spain's great Pago estates. Yes, Spain is awe - some (as if Hemingway could be wrong). Somehow, without even consulting us, a group of French vignerons in berets decided to change the English name of their region—and their wine—from Burgundy to Bourgogne. As one of our illustrious col - umnists mused in an email: "Do they really expect American consumers to go into a store and ask for a bottle of Bourgogne?" (Yes, Steven, that's exactement what they expect.) For more on hidden gems from the new, resurgent Bourgogne, turn to page 51. Sparkling wines from all over have kept things bubbly over the past few years. Austria has just classified its foamy Sekt into three quality levels—Klassik, Reserve and Grosse Reserve—now with the protected designation of origin "Sekt geschützte Ursprungsbezeichnung." (Gezundheit!) Just refer to it as Sekt g. U. for short. Likewise, rosé has become a de rigueur café quaff; watching two lumbersexuals share a bottle of Whispering Angel over a kale Niçoise is enough to bring a tear to even the most jaundiced eye. And who can be unaware that California's Central Coast—from Monterey to San Luis Obispo—is on an unstoppable roll? Earlier this year, in our very pages, plucky Paso Robles proved its mettle against Napa Valley bruisers in a Cab-versus-Cab show - down. On the import front, we like to think we've made Hungarian varietal dry Furmint a household name; it may not become the next Pinot Gris, but hey, it's easier to pro - nounce than Hárslevelu" . See page 46 for Allyson Gorsuch's recent foray into Tokaj. As we head into 2017, we like to think each issue of The Somm Journal will offer something both tempting and trend-setting. What? You haven't heard of Côtes de Bordeaux? Turn immediately to page 92! —David Gadd Taking Account THE SOMM JOURNAL The CRU ARTISAN COLLEGE is an ambitious three-city tour of Italian winemakers and educators; each city offers a full day's learning experience focusing on the intricate aspects of Italian wine regions. Plugging into the past three years of success, in 2017 Cru Artisan College will join forces with the Wine Scholar Guild to amplify this already extraordinary, immersive curriculum. Maurizio Broggi, DWS, FWS and Wine Scholar Guild's Director of Education for Italy will serve as headmaster for the entire tour's fourth year. This intimate, unique education will also include tasting through an array of Italian wines, culinary pairings, and even cash prizes for volunteered competitive blind tastings, to merge a well-rounded adventure for wine and gastro geeks. APRIL 30 WASHINGTON, DC MAY 1 CHICAGO MAY 3 SAN FRANCISCO FOR AN IMMERSION INTO ITALIAN WINE AND FOOD Save the Dates Contact Events Director Becky Tsadik to reserve your spot, and/or for more information at becky@tastingpanelmag.com. $50 tuition fee. Scholarships available. { from the executive editor }