Archive for month: January, 2017

[trx_dropcaps style=”1″ bottom=”0″]Champagne corks are built from several sections and are referred to as agglomerated corks. The mushroom shape that occurs in the transition is a result of the bottom section, which is in contact with the wine, being composed of two stacked discs of pristine cork, cemented to the upper portion which is a conglomerate of ground cork and glue. Prior to insertion, a sparkling wine cork is almost 50% larger than the opening of the bottle. Originally they start as a cylinder and are compressed prior to insertion into the bottle.[/trx_dropcaps]

Over time their compressed shape becomes more permanent and the distinctive “mushroom” shape becomes more apparent. The aging of the Champagne post-disgorgement can to some degree be told by the cork, as the longer it has been in the bottle the less it returns to its original cylinder shape. Champagne is usually served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The Victorian coupe – according to legend, designed using a mould of Marie Antoinette’s left breast as a birthday present to her husband, Louis XVI – tends to disperse the nose and over-oxygenate the wine. Champagne is always served cold; its ideal drinking temperature is 7 to 9 °C (45 to 48 °F). Often the bottle is chilled in a bucket of ice and water before opening, which also ensures the Champagne is less gassy and can be opened without spillage. Champagne buckets are made specifically for this purpose and often have a larger volume than standard wine-cooling buckets to accommodate the larger bottle, and more water and ice.

[trx_columns indent=”yes” columns=”3″]
[trx_column_item]To reduce the spilling or spraying any Champagne, open the Champagne bottle by holding the cork and rotating the bottle at an angle in order to ease out the stopper. This method, as opposed to pulling the cork out, prevents the cork from flying out of the bottle at speed.[/trx_column_item]
[trx_column_item colspan=”2″][trx_dropcaps style=”2″]Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of “mousse”, according to the study On the Losses of Dissolved CO2 during Champagne serving. Colder bottle temperatures also result in reduced loss of gas. The industry is also developing Champagne glasses designed specifically to reduce the amount of gas lost.[/trx_dropcaps][/trx_column_item]
[/trx_columns]

[trx_columns indent=”yes” columns=”3″]
[trx_column_item colspan=”2″][trx_dropcaps style=”3″]On 18 April 2007, the Journal of Agricultural and Food Chemistry published the results of a recent joint study by the University of Reading and University of Cagliari that showed moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer’s disease, and Parkinson’s disease. The research noted that the high amount of the antioxidant polyphenols in sparkling wine can help prevent deterioration of brain cells due to oxidative stress. During the study scientist exposed two groups of mice with blanc de blancs (100% Chardonnay composition) and blanc de noir (Pinot noir and Pinot Meunier based) and a control group with no exposure to Champagne. All groups were then subjected to high levels of neurotoxicity similar to what the human brain experiences during inflammatory conditions.[/trx_dropcaps][/trx_column_item]
[trx_column_item]The study found that the groups pre-treated with exposure to Champagne had a higher level of cell restoration compared to the group that wasn’t. The study’s co-authors noted that it was too early to conclusively say that drinking Champagne is beneficial to brain health but that the study does point researchers to more exploration in this area. [/trx_column_item]
[/trx_columns]

[trx_columns indent=”yes” columns=”3″]
[trx_column_item]Mireille Guiliano, former CEO of Clicquot, Inc and author of the Number 1 best-seller French Women Don’t Get Fat, believes that many of Champagne’s health benefits are due to its trace minerals such as magnesium, potassium, zinc, and lithium (a natural mood regulator). It is a common perception that people become intoxicated more quickly from Champagne.[/trx_column_item]
[trx_column_item colspan=”2″][trx_dropcaps style=”4″]Champagne is primarily a product of vast blending – of different grape varieties, different vintages and different vineyards – with a typical non-vintage blend being composed of grapes from up to 80 different vineyards. However for their prestige cuvee (such as Moët et Chandon’s Dom Pérignon or Louis Roederer’s Cristal) Champagne producers will often limit the grape sources to only Grand cru (and sometimes Premier crus) vineyards. While single vineyard Champagnes are rare, they do exist, such as Krug’s Clos du Mesnil coming from the Grand cru vineyard located near Le Mesnil-sur-Oger. Grower Champagnes, the product of a single producer and vineyard owner, located in Grand cru villages will often label their wines “100% Grand cru” if their wines qualify for the designation. [/trx_dropcaps][/trx_column_item]
[/trx_columns]

[trx_section align=”right” dedicated=”yes” columns=”1_2″]
[trx_image url=”http://grecko.themerex.net/wp-content/uploads/2014/02/masonry12.jpg”]
[/trx_section]

An unpleasant characteristic often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage sometimes can be found in wine. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. In fact, depending on perception, these concentrations may impart positive characters to the wine. However when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express). Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.

There are many causes for the perception in wine faults including poor hygiene at the winery, [trx_highlight type=”1″] excessive and/or insufficient exposure of the wine to oxygen [/trx_highlight], excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to [trx_highlight type=”1″ color=”#eb413e” backcolor=”#f2f5f8″] excessive heat and temperature fluctuations [/trx_highlight] as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.

[trx_columns columns=”3″]
[trx_column_item]
In wine tasting, there is a distinction made between what is considered a flaw and a fault. Wine flaws are minor attributes that depart from what are perceived as normal wine characteristics. These include excessive sulfur dioxide, volatile acidity, Brettanomyces or “Brett aromas” and diacetyl or buttery aromas. The amount to which these aromas or attributes become excessive is dependent on the particular tastes and recognition threshold of the wine taster. Generally, a wine exhibiting these qualities is still considered drinkable by most people.
[/trx_column_item]
[trx_column_item]
However, some flaws such as volatile acidity and Brettanomyces can be considered a fault when they are in such an excess that they overwhelm other components of the wine. Wine faults are generally major attributes that make a wine undrinkable to most wine tasters. Examples of wine faults include acetaldehyde (except when purposely induced in wines like Sherry and Rancio), ethyl acetate and cork taint.
[/trx_column_item]
[trx_column_item]
The vast majority of wine faults are detected by the nose and the distinctive aromas that they give off. However, the presence of some wine faults can be detected by visual and taste perceptions. For example, [trx_highlight type=”2″]premature oxidation[/trx_highlight] can be noticed by the yellowing and browning of the wine’s color. The sign of gas bubbles in wines that are not meant to be sparkling can be a sign of refermentation or malolactic fermentation happening in the bottle. Unusual breaks in the color of the wine could be a sign of excessive copper, iron or proteins that were not removed during fining or filtering.
[/trx_column_item]
[/trx_columns]

[trx_section align=”right” dedicated=”yes” columns=”1_2″ bottom=”0″ left=”0″]
[trx_image url=”http://wine.themerex.net/wp-content/uploads/2014/02/Depositphotos_9569491_original.jpg” title=”Image title” align=”right” width=”400″ height=”300″]
[/trx_section]

There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines – and is taxed more highly as a result. This dates back to a time when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wines over 15% without fortification, yet German dessert wines can contain half that amount of alcohol. Examples include Sauternes and Tokaji Aszú. In the absence of other techniques, makers of dessert wine have to produce their sugar in the vineyard. Some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce a lot more sugar than others. Environmental conditions have a big effect on ultimate sugar levels – the vigneron can help by leaving the grapes on the vine until they are fully ripe, and by green harvesting and pruning to expose the young grapes to the sun. Green harvesting reduces the number of bunches on a vine early in the summer, so that the sugar production of the leaves is divided between fewer bunches. Unfortunately the vigneron cannot control the sun, but a sunny year can help sugar levels a lot. The semi-sweet Auslese wines in the German wine classification are probably the best example of this approach; most modern winemakers perceive that their customers want either fully dry or ‘properly’ sweet dessert wines, so ‘leave it to nature’ is currently out of fashion. But most of the Muscats of ancient times were probably made this way, including the famous Constantia of South Africa. Honey was added to wine in Roman times, for sweetness and to increase the final strength of the wine. Today sugar is usually added in order to boost the alcohol levels of flabby, unripe wines rather than for sweetness, although a degree of chaptalization is permitted in the wines of many countries. German wines must declare whether they are ‘natural’ or not; in any case, chaptalization is banned from the top tiers of German wines.

[trx_image url=”http://wine.themerex.net/wp-content/uploads/2014/11/Depositphotos_23539743_original.jpg” align=”center” height=”800″]
The “reserve of sweetness” is a German technique in which unfermented must (grape juice) is added to the wine after fermentation. This increases the sweetness of the final wine, and dilutes the alcohol somewhat—in Germany the final wine can contain no more than 15% Süssreserve by volume. Süssreserve allows winemakers to fully ferment the wine without having to worry about stopping fermentation before all the sugar has gone. Since sulphites are used to stop fermentation, this technique reduces the usage of sulphites. Süssreserve is used by other makers of German-style wines, particularly in New Zealand.

[trx_section align=”right” dedicated=”yes” columns=”1_2″ scroll=”no” dir=”horizontal”]
[trx_line style=”solid” color=”#dddddd” align=”center” width=”20%”]
[trx_line style=”solid” color=”#dddddd” align=”center” width=”40%”]
[trx_line style=”solid” color=”#dddddd” align=”center” width=”60%”]
[trx_line style=”solid” color=”#dddddd” align=”center” width=”40%”]
[trx_line style=”solid” color=”#dddddd” align=”center” width=”20%”]
[/trx_section]

Jerez has been a centre of viniculture since wine-making was introduced to Spain by the Phoenicians in 1100 BC. The practice was carried on by the Romans when they took control of Iberia around 200 BC. The Moors conquered the region in AD 711 and introduced distillation, which led to the development of brandy and fortified wine. During the Moorish period, the town was called Sherish from which both Sherry and Jerez are derived. Wines similar in style to Sherry have traditionally been made in the city of Shiraz in mid-southern Iran, but it is thought that the name derives from there.

[trx_columns indent=”yes” columns=”2″]
[trx_column_item]
[trx_title type=”4″ size=”inherit” icon=”icon-droplet” bottom=”30″]Style[/trx_title]
Solid style. Sherry wine became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587.[trx_line style=”solid”]
Dashed style. Sherry wine became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587.[trx_line style=”dashed”]
Dotted style. Sherry wine became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587.[trx_line style=”dotted”]
[/trx_column_item]

[trx_column_item]
[trx_title type=”4″ size=”inherit” icon=”icon-cog” bottom=”30″]Custom color pick[/trx_title]
Red. Drake helped to popularize Sherry in the British Isles.[trx_line style=”solid” color=”#eb413e” ]

Cyanic. Drake helped to popularize Sherry in the British Isles.[trx_line  style=”dashed” color=”#3ec1b8″]
Green. Drake helped to popularize Sherry in the British Isles.[trx_line style=”dotted” color=”#55694c”]
[/trx_column_item]
[/trx_columns]

Alignment

[trx_line align=”left” width=”30%”]
Align left. Today, Sherry’s official status is further recognized by wider EU legislation. Sherry must come from the triangular area of the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.
[trx_line align=”center” width=”30%”]

Align center. Today, Sherry’s official status is further recognized by wider EU legislation. Sherry must come from the triangular area of the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.

[trx_line align=”right” width=”30%”]

Align right. Today, Sherry’s official status is further recognized by wider EU legislation. Sherry must come from the triangular area of the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.

[trx_section align=”right” dedicated=”yes” columns=”1_2″ bottom=”0″]
[trx_skills type=”bar” dir=”vertical” layout=”columns” count=”4″ maximum=”1000″]
[trx_skills_item level=”753″ title=”Bouquet”]
[trx_skills_item level=”980″ title=”Chocolaty”]
[trx_skills_item level=”660″ title=”Acidity”]
[trx_skills_item level=”870″ title=”Alcohol”]
[/trx_skills]
[/trx_section]

Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone, as in the Loire’s Chinon. In addition to being used in blends and produced as a varietal in Canada and the United States, it is made into ice wine in those regions. Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets. Records of Cabernet Franc in Bordeaux go back to the end of the 18th century, although it was planted in Loire long before that time. DNA analysis indicates that Cabernet Franc is one of two parents of Cabernet Sauvignon, a cross between it and Sauvignon blanc.

[trx_line style=”solid”]

[trx_skills maximum=”100″ type=”bar” dir=”horizontal” layout=”columns” count=”5″]
[trx_skills_item title=”Bouquet” level=”98%”]
[trx_skills_item title=”Sweetness” level=”66%”]
[trx_skills_item title=”Chocolaty” level=”87%”]
[trx_skills_item title=”Acidity” level=”82%”]
[trx_skills_item title=”Alcohol” level=”76%”]
[/trx_skills]

Cabernet Franc is believed to have been established in the Libournais region of southwest France sometime in the 17th century, when Cardinal Richelieu transported cuttings of the vine to the Loire Valley. They were planted at the Abbey of Bourgueil under the care of an abbot named Breton, whose name became associated with the grape. By the 18th century, plantings of Cabernet Franc (known as Bouchet) were found throughout Fronsac, Pomerol and St-Emilion, making quality wines. As Cabernet Sauvignon grew more popular in the 18th and 19th centuries, the close similarity of the two grapes was observed and theories emerged as to the extent of their relationship. In 1997, DNA evidence emerged to show that Cabernet Franc had crossed with Sauvignon blanc to produce Cabernet Sauvignon. In general, Cabernet Franc is very similar to Cabernet Sauvignon, but buds and ripens at least a week earlier. This trait allows the vine to thrive in slightly cooler climates than Cabernet Sauvignon, such as the Loire Valley.

[trx_section align=”right” columns=”2_3″ bottom=”0″]

[trx_title type=”4″ position=”left” icon=”icon-gauge” bottom=”0″]Property bar (layout “Rows”)[/trx_title]
[trx_skills maximum=”100″ type=”bar” dir=”horizontal” layout=”rows” count=”5″]
[trx_skills_item title=”Bouquet” level=”98%”]
[trx_skills_item title=”Sweetness” level=”66%”]
[trx_skills_item title=”Chocolaty” level=”87%”]
[trx_skills_item title=”Acidity” level=”82%”]
[trx_skills_item title=”Alcohol” level=”76%”]
[/trx_skills]

[/trx_section]

In Bordeaux, plantings of Cabernet Franc are treated as an “insurance policy” against inclement weather close to harvest that may damage plantings of Cabernet Sauvignon. Its early budding does pose the viticultural hazard of coulure early in the growing season. The vine is vigorous and upright, with dark-green, 5-lobed leaves. The winged bunches are elongate and small-medium in size. The berries are quite small and blue-black in color, with fairly thin skins. The Cabernet Franc grapevine is more prone to mutation than Cabernet Sauvignon, less so than Pinot noir. Cabernet Franc can adapt to a wide variety of vineyard soil types but seems to thrive in sandy, chalk soils, producing heavier, more full bodied wines there. In the Loire Valley, terroir based differences can be perceived between wines made from grapes grown in gravel terraces versus tuffeau slopes. The grape is highly yield sensitive, with over-cropping producing wines with more green, vegetal notes. Across the world Cabernet Franc is one of the twenty most widely planted grape varieties. Plantings are found throughout Europe, in the New World, China and Kazakhstan. In many regions, it is planted as a component of a Bordeaux-style blend such as Meritage, playing secondary role to Cabernet Sauvignon and Merlot. In parts of northeast Italy, Anjou-Saumur, Touraine and the right bank region of Bordeaux, Cabernet Franc both plays a more prominent role in blends and is vinted as a varietal.