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Be a wine label detective
26 May
A true bargain wine hunter will always deconstruct a wine label. It helps you to decide whether a bottle of wine on a shelf is worthy of a purchase. The more you know about a wine, the better chance you have of getting your money’s worth and much more. The very first thing you’ll want to know is who made the wine.
For domestic wine, turn to the back label on the bottle. If it says
“Produced and Bottled by” it means that by law 75% or more of the wine in that bottle must be made by the producer listed.
“Made and Bottled” it means at least 10% of the wine is made by the winery or company listed.
“Vinted and Bottled” it means the winery on the label may have had little to do with the making of this wine. (more…)
Four Popular Green Buzzwords
23 Apr
Sustainable
Sustainable wine is made with three main goals: environmental stewardship, economic profitability and social and economic equity. Sustainable winemakers do this by pursuing healthy and productive vines for current and future generations, taking care of those that work the land and giving back to the community – all while furthering business goals. Once hard to define and certify, organizations like California Sustainable Winegrowing Alliance, Oregon Certified Sustainable Wine and SIP (Sustainability in Practice) are making sure sustainable wineries have guidelines to follow.
Organic
Much like food, organic wine has to be able to check a lot of boxes in order to be certified by the USDA. First of all, it must not contain any added sulfites, which is tricky as most winemakers and wineries add some. While we are on the subject, sulfites are a misunderstood part of the winemaking process, as grapes actually naturally produce sulfites during fermentation, meaning nearly all wines have some sulfites.
As for certifications, the majority of organic wines are either certified by regional organic entities such as California Certified Organic Famers or Oregon Tilth, rather than the USDA, or use the term “made with organically grown grapes” on labels. This means no fungicides or pesticides are used in the vineyards. These processes are replaced by crop rotation, cover crops, compost and biological pest control.
Biodynamic
Creating biodynamic wines is an entirely different animal – quite literally – as the practices are all about treating the vineyard as a self-sustaining organism. Biodynamic wineries use herbs, minerals and manure for sprays and composts. The vine care and harvesting follows the astronomical calendar, and focus is paid on the well-being of all the integral parts that make up the whole of the vineyard. Demeter is the only certifying body for Biodynamic wines.
Natural
Natural is a newer term used in the wine industry with the theory of: nothing added, nothing taken away. A natural wine is typically one made with organic grapes, as well as produced using minimal intervention in the winery. Winemakers use n additives, native yeasts, minimal or no filtration or fining, and as few sulfites as possible.
Packaging and beyond
Some wine producers are thinking beyond the wine making process, and are going green when it comes to packaging. Packaging like kegs, cans and pouches, as well as Tetra Pak cartons (made primarily from paper), which have previously only been associated with other beverages, are making their way into the wine industry. Many wineries are also switching to lighter-weight wine bottles as less glass means less energy, shipping weight and materials to recycle.
Additionally, wineries are turning to green energy sources to power their facilities. Some are investing in solar panels to harness the glorious sun that falls on their vines and use the energy to power the wineries. Kendall-Jackson is the latest to install a rooftop solar cogeneration system at its Kittyhawk winery in Windsor, Calif.
April 23, 2012 | 7:00 AM As The Huffington Post reported for Earth Day – there are many shades of green in the wine industry. Huff Post Columnist Gwendolyn Osborn broke down four popular buzzwords which define what it means to be green: sustainable, organic, biodynamic and natural.
via Wine Business Blog.
SIRAH…Petite Sirah
21 Apr
Petite Sirah, also known as Durif or Petite Syrah, was originally developed in the late 1800s in France, though is probably most known for its wines produced from California grapes.
Petite Sirah (a.k.a. Durif, Petite Syrah, etc) is the intentional cross of Syrah pollen germinating a Peloursin plant. (more…)
What is a Corkage Fee?
9 Apr
A corkage fee is charged by a restaurant to patrons bringing their own wines to a meal. The corkage fee is usually minimal and is considered a convenience charge to the restaurant for opening and serving wines from outside their cellar. The use of a corkage fee is widespread in many parts of the United States, especially heavy wine producers such as Napa County in California. The corkage fee is not designed to be a penalty for the diner and should not be viewed that way. Depending on location and sometimes wine, the corkage fee can vary widely, and it is a good idea to call ahead if you intend to bring your own wine to a restaurant. Some establishments do not allow outside wines, while others are happy to allow them. In some states, it may not be legal for patrons to bring their own wines to a restaurant. (more…)
Chateau de Pez
5 Apr
The little village of Pez, near St Estèphe, is home to a number of cru bourgeois properties, most little-known when compared with the superstars of the same commune, the likes of Montrose, Cos d’Estournel and Calon-Ségur. Perhaps the most widely appreciated is Ormes de Pez, a château which, through the quality of its wines and perhaps also its membership of the Union des Grands Crus de Bordeaux, seems to have a broad and appreciative following. Just next-door, however, is Château de Pez, an estate which, since the takeover by the Rouzaud family of Champagne Louis Roederer in the mid-1990s, is increasingly worthy of our attention. (more…)
Vineyard Plantings Increase on Red Mountain
5 Apr
Benton City, Wash.—While few winegrowers have been planting in California during the past five years, it’s a different story in Washington’s Red Mountain appellation. The American Viticultural Area, arguably Washington’s best known, has numerous vineyards being planted and planned.
At present, about 1,500 acres are planted in the 4,040-acre AVA near Benton City, with about 100 acres being planted this year and around 100 acres next year, according to Jim Holmes from Ciel Du Cheval Vineyard.
The geography Most people wouldn’t call the area a mountain, more like a large hill with elevations from 500 feet to 1,400 feet. The gently sloping, southwestern-facing site also includes flat land near the Yakima River. The sides of the small peak on the north are too steep for most vineyards. The site is the warmest in the area and receives the longest daily sunlight in the Yakima Valley—about 2 hours more than Napa, Calif. It also has very cool nights, which help maintain acidity in the grapes grown there. Almost all the vines planted are red grapes, and the fruit is consistently among the most expensive in the state.
The red color in the name comes from the dark red springtime hue of the drooping brome or “cheatgrass” in the area. (more…)
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