Phenology Bud Dormancy and Budburst || Understanding grapevine growth || Viticulture and Enology.

Viticulture is the science and practice of grape growing. Among the many intriguing features of this tour, phenology—the study of plant growth stages—takes the spotlight. The shift from bud dormancy to budburst is a critical stage in a grapevine's lifetime, marking the start of active development. This essential transition has an impact not just on harvest quality, but also vineyard management techniques.

In this article, we will dig into the complexities of grapevine phenology, specifically the variables that influence bud dormancy and cause budburst. Whether you're a viticulturist looking for the best yield or an enologist curious about the science behind your favourite vintage, this book will highlight the critical relationship between nature and nurture in viticulture.

In temperate climes, vines are often thought to be dormant during the winter. Although the vine as a whole can be considered dormant when it lacks leaves, the stage of bud dormancy is of greatest interest for vine management.

Bud Dormancy

An individual grapevine bud experiences three stages of dormancy: conditional dormancy, organic dormancy, and enforced hibernation. (It should be noted that these phases have been given different names).

Conditional dormancy refers to the status of freshly developed buds during the spring and summer.

Regardless of good conditions, buds will not burst during organic dormancy, which is most intense in the beginning of autumn. The change from conditional to organic dormancy occurs in January (in the southern hemisphere), when the days begin to shorten, coinciding with periderm formation and a slowdown or cessation of shoot growth.

When buds are in the third phase of enforced dormancy, they do not burst in the field due to insufficient air temperature. A grapevine bud's transition from organic to enforced dormancy requires extremely little freezing (unlike most other woody perennial plants), therefore organic dormancy in each bud lasts just 2 to 3 months. As a result, buds are forced to go into dormancy for the majority of the winter. For enforced dormancy to be lifted and budburst to occur, the air temperature must exceed a specific minimum that varies by variety.

Whole vine winter dormancy

Vine leaves drop off around the conclusion of the growing season in autumn. As the temperature drops more, vines go through a series of activities to prepare for 'shutting down' during the winter months. These changes include:

• decreased water levels in tissues,
• increased soluble proteins in bark,
• enzyme adjustments for temperature variations,
• changes to cell membrane functionality.

Vines prepare themselves with the biological equivalent of 'anti-freeze' to guarantee that live tissue stays for the next spring's growth. When vine tissues freeze, the cells may rupture or damage cell contents or membranes, destroying enzymes and other proteins that control metabolic activity. Freezing damage to buds can have an impact on the vine's future growth and fruitfulness.

Even while dormant, vines remain active. They do not photosynthesise since they lack leaves, but they do respire to perform essential metabolic activities. At this stage, carbohydrates accumulated in the roots, trunk, and cordons from the previous growing season, primarily as starch, serve as their source of energy. Dormant vines must rely on stored leaf fall reserves to survive. For the first month of spring, fresh shoot growth is entirely dependent on these reserves.

Budburst

Dormant buds grow as a result of the start of expansion of internodes, leaves, and other structures created in the previous season, which was initially caused by cell expansion. Later cell division occurs when the apical meristem resumes activity and new nodes emerge.

Once buds are driven into dormancy, they just require sufficiently high temperatures to burst. Note that buds will reach this stage in most temperate areas by early winter, therefore buds may burst prematurely in the event of unseasonably warm weather. However, there is always the risk of low temperature harm to bursting buds and new shoots.

Factors affecting the timing of Budburst

1. Temperature: Temperature has a significant impact on each variety, with a consistent summation beginning in mid-winter. Budburst occurs earlier as temperatures rise in the later part of the winter. The number of buds that burst per day is significantly associated with the day's mean air temperature.
2. Variety: Budburst patterns remain consistent across climates and seasons. For example, Chardonnay always explodes somewhat early, while Cabernet Sauvignon always bursts quite late.
3. Root temperature: Budburst date correlates positively with soil temperature in the root zone. A soil temperature of 25^oC will result in earlier budburst than 12^oC. This relationship affects vineyard site selection and soil management. Well-drained, rocky or calcareous soils warm up faster in spring than wetter, clay soils, therefore they are favoured in cool areas to extend the growth season and enhance the likelihood of ripening.
4. Other factors: Other aspects to consider include rootstock genotype, previous season's cultural practices, timing of winter pruning, and use of growth regulators such hydrogen cyanamide to impact budburst.

Useful references:

• Mullins, M.G., Bouquet, A., Williams, E. 1992. Biology of the grapevine. Cambridge: Cambridge University Press.
• Nicholas, P. 2003. Soil, irrigation and nutrition. Grape Production Series No. 2. Adelaide: Winetitles.
• Gladstones, J. 1992. Viticulture and Environment. Adelaide: Winetitles.
• Coombe, B.G., Dry, P.R. 1992. Viticulture Volume 2, Adelaide: Winetitles.

Product or service information is offered to help the viticulture industry learn about available resources and should not be regarded as a recommendation.

Keywords: Grapevine, Phenology, Dormancy, Bud dormancy, Budburst, Viticulture.

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Wine Economics || An Overview || wine economics

Wine, often described as a cultural artifact and a symbol of sophistication, is much more than a beverage. It represents an intricate interplay of agriculture, commerce, and culture. The field of wine economics examines the production, distribution, and consumption of wine through the lens of economic principles, making it a fascinating subject for students and professionals alike. This overview explores the core aspects of wine economics, highlighting its significance in understanding the global wine industry.

The Scope of Wine Economics

Wine economics encompasses a broad spectrum of topics, from vineyard management and production costs to pricing strategies, trade policies, and consumer behavior. It is an interdisciplinary field that draws on insights from agricultural economics, business, and even environmental studies. Key areas of study include:

1. Production Economics

   • Examining vineyard operations and winemaking processes.
   • Assessing costs, such as labor, land, equipment, and raw materials.
   • Evaluating the impact of weather, climate change, and terroir on yield and quality.

2. Market Dynamics

   • Analyzing supply chains from producers to consumers.
   • Investigating pricing strategies influenced by brand, quality, and region of origin.

3. Consumer Behavior

   • Understanding how factors like culture, income, and education affect wine preferences.
   • Exploring the psychology behind wine branding and labeling.

4. Trade and Policy

   • Studying the effects of international trade agreements, tariffs, and subsidies.
   • Addressing regulatory frameworks like appellation systems (e.g., AOC in France, DOC in Italy).

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The Economics of Wine Production

Wine production is capital-intensive, with significant investment in land, equipment, and skilled labor. The concept of economies of scale is crucial in understanding how large-scale producers, like those in California or Australia, manage costs more effectively than boutique wineries. However, smaller wineries often emphasize quality and exclusivity, commanding higher prices for premium products.

Climate and geography play a pivotal role. Regions like Bordeaux, Napa Valley, and Tuscany owe their reputations to unique terroirs, which combine soil, topography, and climate. However, climate change poses risks such as shifting growing seasons and increased susceptibility to pests and diseases. These challenges compel economists and industry professionals to explore adaptive strategies and sustainable practices.

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Wine Pricing and Value Perception

Pricing in the wine industry is a fascinating blend of economics and perception. While production costs set the baseline, additional factors such as branding, reviews, and awards significantly influence pricing. The concept of price elasticity of demand is evident in wine markets: high-end wines often face inelastic demand, where consumers are willing to pay premium prices for perceived quality or prestige.

Marketing strategies also play a key role. For instance:

• Geographic Indications (GI): Wines labeled by region (e.g., Champagne) often command higher prices.
• Aging Potential: Wines with documented aging potential are viewed as investments, especially in auction markets.

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The Global Wine Market

The global wine market is a dynamic ecosystem shaped by evolving consumer preferences and geopolitical events. Traditional producers like France, Italy, and Spain dominate in volume and reputation. However, New World wine regions—including the United States, Australia, and Chile—have rapidly expanded, challenging Old World dominance by offering innovative styles and competitive pricing.

Key Trends:

1. Sustainability: Rising demand for organic and biodynamic wines reflects growing environmental awareness.
2. Technology Integration: Data analytics, precision agriculture, and online retailing are revolutionizing the industry.
3. Emerging Markets: Countries like China and India are becoming significant consumers, altering global trade dynamics.

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Wine Economics and Consumer Behavior

Understanding why consumers choose certain wines is vital for producers and marketers. Factors influencing consumer behavior include:

• Cultural Influences: Preferences vary by region, with some cultures favoring red wines while others prefer whites or sparkling varieties.
• Economic Factors: Income levels and purchasing power significantly affect choices, with luxury wines serving niche markets.
• Social Trends: Millennials and Gen Z are driving demand for innovative packaging and ethical production practices.

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Challenges and Opportunities

Despite its resilience, the wine industry faces challenges, including:

• Climate Change: Adapting to environmental changes without compromising quality.
• Regulatory Barriers: Navigating complex import/export laws and regional standards.
• Market Saturation: Standing out in a competitive market with thousands of labels.

Opportunities lie in technological advancements, such as AI-driven marketing and blockchain for supply chain transparency. Moreover, the rising popularity of wine tourism offers a unique avenue for revenue diversification.

Conclusion

Wine economics provides invaluable insights into one of the world’s oldest and most dynamic industries. For students, it offers a rich area of study blending theory and practice. For professionals, it equips them with tools to navigate and innovate in a competitive market. As the industry evolves, understanding its economic foundations will remain essential to fostering growth and sustainability.

By examining wine through an economic lens, we not only appreciate its cultural and sensory appeal but also its profound impact on global markets, livelihoods, and the environment.

Wines of India || Indian Wines and Wineries, History || Wine Information

India's Wine Perspective

Wine may have originated in India in the 13th century BCE, according to historical and literary sources, but the modern Indian wine industry dates back to the early 1980s, when two pioneering industrialists and businessmen, Shymarao Chowgule and Kanwal Grover, set out to produce their own wines on Indian soil. Sula Vineyards, India's largest wine producer today, entered the market in 2000, symbolising the optimism of the period. In 2001, Maharashtra became the first state in India to implement a wine policy, resulting in the establishment of numerous new wineries. Three more states implemented wine policies: Madhya Pradesh and Tamil Nadu in 2006, and Karnataka in 2007.

The 2007-2008 financial crisis led numerous wineries to declare bankruptcy, including Chowgule's Chateau Indage, the largest winery at the time and best renowned for its Omar Khayyam sparkling wine. New substantial winery projects began in 2007, including Alpine Wineries, Fratelli Wines, Charosa Winery, Four Seasons, KRSMA Estates, Vallonné Vineyards, and SDU Winery. Pernod Ricard, Diageo, and Moët Hennessy are among the multinational beverage companies that have established a presence in India. Despite the obvious hurdles that the small Indian wine sector faces, financial investors have stepped in. The Indian Grape Processing Board was established in 2009, and India joined the OIV in 2011.

Indian Wine region and Climate

The Indian subcontinent is a wide expanse of land in South-East Asia with a diverse climate ranging from Jammu and Kashmir in the north to Tamil Nadu and Kerala in the south. The majority of wine production, however, occurs in two south Indian states: Maharashtra and Karnataka. As a result, the majority of Bordeaux's vineyards, which total 2,500 hectares (6,178 acres), are subtropical, with two different seasons: the wet summer months and the cooler dry winter.

Between May and September, the south-westerly monsoon produces the vast majority of the annual precipitation, followed by high temperatures that frequently exceed 30°C and, in some regions, approach 50°C. During the winter, there is usually little rain, and temperatures range from 35°C during the day to 15°C at night, providing much-needed diurnal temperature variety.

This has two ramifications for the vineyard. One is the absence of dormancy in the vines, which resume their growing cycle as soon as they are clipped after harvest. As a result, quality-conscious producers prune twice a year: after harvest in May and immediately following the monsoon, from early August to late September, before the new growing season begins. The other aspect is the reverse cycle of temperatures during the winter period: temperatures fall from the start of the growth season, reaching their lowest point in December, before rising again as the grapes ripen.

However, regional variance can be detected. The distance between the Equator in the south and the Arabian Sea in the west influences rainfall. For example, in Nashik, one of India's eight wine regions and home to the majority of commercially significant producers, the Western Ghats break the monsoon clouds first, dumping 3,500mm of rain in the Igatpuri area while the more inland sub-regions receive only 500mm. Nashik, India's wine capital, is also a wine tourism hotspot due to its convenient location: it is only 190 kilometres, or a 3.5-hour drive, north-east of metropolitan Mumbai and is one of the four centres for the Kumbh Mela, a mass pilgrimage held every twelve years in which Hindus congregate to cleanse themselves of sin in the river.

Altitude influences both average temperatures and the magnitude of diurnal temperature variation. Bangalore and the South, a wine area in Karnataka with an average altitude of 950m, has more temperate summer temperatures than Nashik, which is at 600m. As a result, the temperature difference between day and night decreases slightly, affecting grape ripening.

Indian grape varieties and different Wine styles

Though Bangalore Blue and Bangalore Purple are native Indian grapes, they are V vinifera and V labrusca hybrids with a very foxy flavour, making them only appropriate for sub-entry-level wine.

Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, and Shiraz are the four most widely produced kinds. This could be attributed to the influence of foreign advisors, such as Michel Rolland of Bordeaux, as well as the styles in which they can be manufactured. Chenin Blanc's adaptability in terms of residual sugar suits the Indian palate, as does the fruit-forward character of the Cabernet-Shiraz combination, which is considered India's quintessential red blend with luscious fruits and velvety tannins.

The remaining grapes planted in India are divided into three groups based on their origin: French, Italian, and other kinds. These include Viognier and Malbec, all of which have enormous promise, as well as Chardonnay and Pinot Noir, both of which struggle to produce commercially acceptable volumes, despite the fact that Chardonnay is increasingly being produced with good results. Sangiovese is growing more popular among Italian grape types, as are Riesling and Tempranillo.

There are stylistic differences between Indian and Western wine styles. The former includes constantly off-dry wines, which suit the spicy nature of Indian cuisine; Indian port, which is a problematic category for naming and quality reasons, but quenches the thirst of the low-income consumer for sweetness and alcohol; wine coolers, which are designed to convert beer drinkers; and sub-entry-level wines, which may be technically impeccable but are completely unsuitable for the Western palate.

The Western styles span from dry still wines to pink and effervescent to sweet, late-harvest, vin de passerillage, and santo. Premium wines are frequently barrel aged, with American oak being the most prevalent, while French oak is also used. Bottle-fermented sparkling wine, often made from Chenin Blanc or Shiraz for the rosé, is becoming increasingly popular among Indians. These Western-style wines are receiving an increasing number of plaudits at international wine competitions and should be sought out if you want to sample Indian wines.

How to store your beer perfectly? || Storing, Serving, Faults || Beer

Have you ever pondered why some beers taste fresher, crisper, and overall better than others? It's not only about making beer; it's also about how it's stored and served. From bottles to cans, kegs to glasses, appropriate storage and service make a huge impact. With these fundamental tips, you'll always offer your beer fresh and tasty.

Storing your Beer

Beer starts to change as soon as it is brewed and can be easily ruined if exposed to oxygen, heat, or light. maintain the following tips in mind to maintain your beer in tip-top condition.

Consume your Beer freshly

Although certain beers benefit from maturing, most beers taste best when they are fresh. Hop smells diminish with time, bitterness lessens, and undesirable flavours, like as damp cardboard, can emerge. When purchasing packaged beer, check the 'bottled on' or 'best before' date to verify it is still fresh.

Store your Beer in cold climate

Cool temperatures are most beers' best friend. Keeping beer in a cool, consistent environment ideally refrigerated helps to keep its freshness, flavour, and aroma. Even short-term exposure to warm temperatures can cause beer to get stale faster, resulting in bland flavours and aromas. However, not all beers must be kept extremely cold. While lagers and lighter varieties do well in the fridge, certain ales and stouts can be stored and consumed at slightly higher temps to bring out their full richness. To achieve the greatest results, keep your beer chilled and consistent. 

Keep your Beer in shade

Light is beer's silent adversary. Exposure to sunlight or even artificial light can cause "light strike," which produces unpleasant odours a defect known as "skunking." Packaging is critical: cans and kegs offer complete protection, whereas dark bottles prevent the majority of harmful light. Green and transparent glass bottles, on the other hand, provide little to no protection and should be stored in sealed boxes or in the dark to maintain the quality of the beer. (For further information on light strike, see the common beer flaws section below.) 

Keep your Beer sealed

Keeping beer sealed not only retains its carbonation but also prevents its exquisite smells from deteriorating. Once a bottle or can has been opened, it is advisable to consume the beer right away to fully enjoy its flavour. Kegged beer has an advantage: it is packaged with carbon dioxide, which keeps oxygen out and keeps it fresher for longer.

Faults in Beer

Bad storage or management can cause unwanted odours and flavours in beer. Some frequent faults to look out for are:

Staling

Most beers undergo Staling over time, which is accelerated by exposure to heat and oxygen. Hop scents and sharpness disappear, and the beer may develop off tastes such as paper or damp cardboard notes.

Skunking

Light strike, also known as skunking, occurs when hop chemicals are exposed to light and emit an unpleasant odour similar to burned hair or cat urine.

Bacterial infection

Bacterial growth in poorly maintained beer lines (hoses that link kegs to taps) is a common cause of bacterial infection, which can result in beer with disagreeable flavours such as vinegar and rancid butter.

How to serve Beer

Glassware

There is a large variety of glassware available, and personal preference, history, and culture are all essential considerations when deciding which glass to serve a beer with. In addition, when selecting a tasting glass, there are a few general features to consider:

• Having a rounded bowl can help swirling
• Inward-sloping walls collect aromas at the top of the glass.
• Narrow glasses can help with head retention (foam stand).

Regardless of the shape, size, or brand of glassware, the glass used to serve beer must be clean. It should be odourless and free of any residues, such as detergent or dishwasher salts, or dirt left by dirty glass-polishing cloths. If you detect bubbles adhering to the side of the glass after pouring the beer, it means the glass isn't totally clean.

Keg beer

Pouring keg beer isn't just for bartenders; whether you're throwing a party or relaxing at home, a great pour can make all the difference. Done correctly, it brings out the finest in your beer by balancing flavour, carbonation, and foam. Here's how to get the best keg pour every time:

• Hold the glass with one hand and place it at a 45-degree angle below the tap or faucet. The tap should not make contact with the alcohol or glass. Avoid touching the top of the glass with your hand. 
• Open the tap completely and pour the beer down the side of the glass until it is approximately 70% filled.
• Move the glass upright and continue to pour the beer directly into the centre to create foam.
• When you've filled the glass to the proper volume, turn off the tap.

Bottled beer: Opening and Pouring

Bottled beer can feel like a ritual, and doing it correctly ensures the most enjoyable drinking experience. Whether it's a crystal-clear lager or a bottle-conditioned brew, these simple procedures will help you pour confidently.

Opening a bottle sealed with a crown cap.

Hold the bottle steady with one hand. With your other hand, use the bottle opener to remove the crown cap in a single stroke.

Pouring Bottled Beer

Some beers, such as bottle-conditioned ales, have yeast sediment on the bottom. While sediment does not hurt the beer, the drinker can choose whether or not to have it in their glass. If you're serving bottle-conditioned beer, pour gently to preserve the liquid pure, and leave the bottle on the table so the drinker can choose whether to swirl and add sediment.

• With one hand, hold the glass at a 45° angle. Avoid touching the top of the glass with your hand.
• With the other hand, slowly pour the beer down the glass's side. 
• When the glass is around 50-70% full, return it to an upright posture and continue pouring the beer into the centre of the liquid, causing foam.
• Pour beer that does not contain sediment until the entire contents of the bottle are in the glass.
• Pour beer with yeast sediment carefully, maintaining it in the pouring position until the sediment is visible at the bottle's neck. At this moment, stop pouring to prevent sediment from entering the glass.
• To eliminate sediment in the glass, a tiny bit of beer is always left in the bottle.

In the case of weissbier and witbier, which are naturally cloudy/hazy, sediment may settle in the bottle or can. It is customary to reintroduce this sediment by gently rolling the bottle or can before opening and pouring the entire contents into the glass.

Optimum temperature to serve Beer

Serving beer at the proper temperature can enhance its flavours and smells, although personal preference is always a factor. While some individuals adore ice-cold lagers, others prefer the depth of a warm stout. If you're unsure, these broad recommendations will help you get the most out of each style:

Beer Characteristics	Beer Style Examples	Suggested Service Temperature
Styles with light to medium aroma, low to medium alcohol	American or international lager, Traditional Czech or German pilsner, Weissbier	Well chilled 3–7°C (37–45°F)
Styles with medium to pronounced aroma, medium to high alcohol	Porter, American pale ale, American IPA	Chilled 7–12°C (45–54°F)
Styles with complex and pronounced aroma, high to very high alcohol	Barley wine, Dubbel	Lightly chilled 12–15°C (54–59°F)

From appropriate storage to the right pour, these tiny procedures have a significant impact on how your beer tastes. Whether you're hosting guests, relaxing at home or running a bar, learning these guidelines will ensure that every beer is served to perfection. Cheers to that!

Oak barrel aging in spirits. || Barrel Aging || Spirits

Barrel ageing is an important stage in producing high-quality spirits. Oak barrels can actively change liquid, resulting in the complex tastes and textures associated with premium spirits. Let's look at some of the crucial details regarding how oak works its magic.

Oak adds flavour

Oak is the preferred wood for maturing because to its unique natural qualities. Compounds like as vanillin (which produces vanilla notes), lactones (which contribute coconut and creamy tastes), and tannins (which add spice and texture) are gradually extracted into the spirit. These components not only improve flavour, but also contribute to texture. The process of toasting or charring barrels caramelises the natural sugars in the wood, adding layers of richness and complexity to the finished product.

Aromas and Texture introduced by Oxidation

Barrels are not airtight, so minute amounts of oxygen can enter and interact with the spirit. This controlled exposure lowers the strong alcohol aromas, yielding a softer drink. Oxidation also causes chemical processes that produce new taste molecules, such as those found in nutty or dried fruit scents. This slow development of complexity is critical for generating superior spirits with a balanced flavour.

Climate effect on spirit maturation

Where a spirit matures has a significant impact on its taste character. Warmer climates, such as Kentucky, can hasten the interaction between spirit and wood, producing in powerful, robust tastes in a shorter period. Cooler climates, such as Scotland, allow for slower maturation, resulting in more subtle and nuanced qualities. Even within a single warehouse, temperature variations and humidity affect how the spirit matures. For example, barrels on higher shelves in multi-story warehouses undergo more extreme temperature changes, which accelerates the ageing process.

Barrel aging enhances colour of the spirits

Clear, freshly distilled spirits gradually change colour as they contact with wood barrels. The liquid seeps into the wood and then flows back out, releasing chemicals that hue the spirit. Over time, the spirit might change from pale gold to deep amber or brown. The intensity of the hue is determined by the type of oak, the level of heat treatment, and the time of ageing. Charring the interior of a barrel speeds up the process, allowing for more pigment extraction.

Impact of barrel aging on flavour of spirits

The condition and history of a barrel have a tremendous impact on the spirit. New barrels provide the strongest flavour, with intense vanilla, spice, and tannic aromas. Reused barrels, on the other hand, provide subtler influences, allowing the spirit's natural attributes to shine. Furthermore, barrels formerly used to age sherry, port, or other wines can impart distinct secondary tastes like as dried fruit, nuts, or sweet spices, giving layers of complexity.

Beyond the barrel maturation

Barrel ageing requires a precise blend of science and intuition. Every ingredient, from the type of oak to the size of the barrel and the ageing climate, has a dramatic impact on the spirit. Whether it's a smokey whisky, a rich rum, or a smooth Cognac, the wood barrel has an undeniable influence. 

 

What is Beaujolais Nouveau? || Wine Information || Wine Region

For decades, wine lovers have marked the third Thursday of November on their calendars as the day le Beaujolais Nouveau est arrivé! This young, vivacious red wine, once a global phenomenon, went out of style after its dazzling glory. However, it is making a subtle reappearance. Beaujolais Nouveau is gaining popularity again, thanks to a revived respect for wines that speak to their roots. But what's sparked this fresh interest? And how does a wine so steeped in tradition remain appealing to modern drinkers?

What is Beaujolais Nouveau?

Beaujolais Nouveau originated in the early twentieth century amid the undulating hills of eastern France's Beaujolais region. Traditionally, winemakers would ferment Gamay grapes shortly after harvest to produce a light, fresh wine. This early bottling, termed as "vin de primeur," commemorated the conclusion of grape-picking season. The wine was not meant to be aged; instead, it was drank locally by labourers and residents of the surrounding villages, providing a first taste of the harvest season.

In the 1950s, French legislation officially permitted the early distribution of these wines, and by the 1970s, the third Thursday in November had become a standardised date for their release. This timing, just before the holiday season, made it a festive tradition throughout France and beyond.

Beaujolais Nouveau became a global phenomenon in the 1970s and 1980s, largely to the marketing talent of Georges Duboeuf, one of the region's most recognised growers. His extravagant advertising, which used the classic tagline "Le Beaujolais Nouveau est arrivé!" ("The Beaujolais Nouveau has arrived!"), drew international notice. Cities such as London, New York, and Tokyo enthusiastically welcomed the wine, holding vibrant festivities, parades, and even races to deliver the first bottles to crucial markets. However, by the early 2000s, oversaturation and a preference for quantity over quality had reduced its appeal.

Why United Kingdom loves Beajolais Nouveau?

The UK has historically played an important role in the Beaujolais Nouveau tale. During its heyday in the 1980s, Nouveau fever spread across Britain, with wine enthusiasts anxiously anticipating the first bottles. London became a focal point for festivities, with pubs and restaurants holding themed parties to commemorate the wine's launch.

One of the most unusual traditions was the "Beaujolais Run," a race to convey the first bottles of Nouveau from France to the United Kingdom. Participants would race from Beaujolais to different sites in England, frequently driving antique vehicles or motorbikes. This unofficial tournament caught the wine's spirit: lively, swift, and light-hearted. However, when oversaturation and poor quality became problems in the 1990s, excitement dwindled. For a time, it appeared like the celebration would slip into obscurity.

Why Beaujolais Nouveau making comeback?

Beaujolais Nouveau is currently experiencing a rebirth, owing to changes in consumer tastes and a broader trend that values authenticity, craftsmanship, and a return to origins. Key elements include:

• Craftsmanship over commercialisation: Many producers have reduced bulk production in favour of smaller quantities that accentuate the Gamay grape's inherent flavour and the region's terroir.
• A taste for tradition: In an era of artisanal everything, Beaujolais Nouveau's decades-long history and seasonal release feel more relevant than ever.
• Social media buzz: Beaujolais Nouveau's brilliant hues and joyful spirit are ideal for social sharing, enticing newer generations of wine enthusiasts.
• Food and wine pairing trends: Its low tannins, sharp acidity, and red berry overtones make it an excellent partner with everything from charcuterie boards to heavy fall foods.

What about the greater Beaujolais region? 

While Nouveau may be the region's main draw in November, the Beaujolais crus are gaining popularity year-round. These eleven towns, which include Morgon, Fleurie, and Moulin-à-Vent, create wines ranging from delicate and flowery to powerful and earthy, with several having the character to age well.

How will you celebrate Beaujolais Nouveau today?

Whether you're returning to an old tradition or experiencing it for the first time, here's how to make the most of Beaujolais Nouveau Day:

• Raise a glass on release day: On November's third Thursday, join the global celebration by drinking a glass of Nouveau. Many wine bars and restaurants hold special events, so look into what's happening around you. 
• Serve it correctly: Beaujolais Nouveau is often served slightly chilled (about 12-14°C) to showcase its lively, fruity flavour.  
• Pair it with seasonal foods: Its light body and fresh acidity make it an excellent complement to roasted turkey, creamy cheeses, and pumpkin-based recipes. 
• Discover The Crus: Go beyond Nouveau to discover the region's more structured and age-worthy wines. 

FAQs about Serving and Decanting Wine. || Wine Information || FAQs Wine Basics

Wine is both an art and a science, and for lovers, the rituals of serving and decanting may be daunting. Here are answers to some of the most often asked questions about wine, aimed at dispelling common misunderstandings.

• How many glasses of wine can a standard bottle serve?

1. A conventional 750ml wine bottle yields around five serves, assuming a standard pour of 150ml (5 fl. oz). Restaurant serving sizes vary by area.
2. In the United Kingdom, typical sizes include 125ml, 175ml, and 250ml.
3. In the United States, pours are typically 150ml (5 fl. oz).
4. In France, 125ml or 150ml is common.

• What Is the Typical Sparkling Wine Serving Size?

    To maintain the fizz, sparkling wines are typically poured in smaller portions of 125ml (4 fl. oz). Usually, a single bottle yields six servings.

• How Do You Serve Fortified Wines?

    Smaller amounts of fortified wines, such as Sherry and Port, are served:

1. 100ml portions of dry sherry are frequently provided.
2. Sweeter varieties: Usually served in 75ml portions.
3. The increased alcohol level and deeper, more powerful flavours of fortified wines are reflected in these smaller measurements.

• Does Wine Need to Agree?

    The great majority of wines available are made to be consumed soon after purchase, frequently within a year or two. The typical retail wine is ready to drink immediately—no cellar needed—but some good wines benefit from ageing to create nuanced flavours.

• Is It Time to Decant Red Wine?

    Decanting can improve some wines, although it's not always required:

1. Sediment Removal: Vintage Ports and unfiltered red wines, as well as wines aged in bottles, are susceptible to sedimentation. Decanting ensures a smoother drinking experience by separating the liquid from these residues.
2. Aeration: Decanting certain good or older red wines may help "open up" their flavours. Opinions vary, though, as excessive air exposure can weaken a wine's essence.
3. Decanting is not required for the majority of common reds. Enough aeration is usually achieved by swirling the wine in a glass.

• How Should Red Wine Be Decanting?

    To properly decant:

1. Treat with Care: Take caution when moving the bottle to prevent upsetting the sediment.
2. Carefully Open: Holding the bottle firm, carefully remove the foil and cork.
3. Pour Under Light: To keep an eye on silt, use a light source. When the sediment reaches the bottle's neck, stop pouring.

• Does White Wine Need to Be Decant?

    Since white wines usually don't create sediment, decanting is rarely necessary. On the other hand, some bottles may contain innocuous tartrate crystals. These can be separated from the wine with the use of decanting.

    Although it is rarely necessary, fine or mature white wines may also benefit from a quick decant to intensify their scents.

• The Aeration Debate

    Experts disagree on the conventional procedure of decanting for aeration. While some contend that excessive oxygen exposure can impair scents, others think it enriches flavours in older wines. Younger wines often only require a fast spin in the glass, so it's important to explore with your tastes.

    Wine is as much a matter of taste as it is of technique and tradition. These suggestions can improve your wine experience, whether you're serving or decanting, and allow for exploration and experimentation.

How to Find Vegan Wine and What It Is? || Vegan Lifestyle || Viticulture and Enology

Given that grapes are used to make wine, many wine enthusiasts might believe that all wines are suitable for vegans. However, non-vegan ingredients are frequently added throughout the winemaking process. The subtleties of vegan wine, the reasons why some wines aren't vegan, the changing methods in vegan winemaking, and helpful advice on identifying vegan-friendly bottles are all covered here.

How Come All Wine Isn't Vegan?
Although wine seems to be made from plants, the manufacturing method reveals otherwise. The majority of wines go through a process called fining, which eliminates undesirable tannins, harsh flavours, and haziness. By adding a binding agent to the wine, fining makes it easier to filter out these particles since it sticks to them.

The conventional fining chemicals that are employed present a hurdle.

1. Red wines frequently use egg whites (Albumin) to lessen harsh tannins and astringency.
2. White wines are stabilised and clarified by the use of casein, a milk protein.
3. Isinglass: Often found in beer and some wines, isinglass is extracted from fish bladders.
4. Animal bones and skins are the source of gelatin, which is used to clarify wines.

Although these compounds are eliminated prior to bottling, their presence during the process renders the wine ineligible for vegan certification. For vegans, this distinction is significant because their worldview encompasses manufacturing techniques in addition to ingredients.

The Transition to Vegan-Friendly Methods:
Winemakers are investigating synthetic or plant-based fining substitutes in response to the increasing demand for vegan goods. These choices are more in line with moral and ecological principles and are just as successful:

1. Bentonite clay is a popular natural fining agent that draws impurities without lowering the quality of the wine.
2. Activated charcoal is a versatile and vegan-friendly solution that is well-known for its filtration properties.
3. Unfined and Unfiltered Wines: Some winemakers choose not to fin their wines at all, letting them stabilise and clarify on their own over time. Vegan customers can easily identify these wines because they are frequently labelled as such.

Although there are synthetic alternatives like PVPP, many environmentally conscious companies prefer natural agents like bentonite. These changes show how the industry is becoming more in line with vegan principles.

Does Wine Taste Different for Vegans?
You may be confident that vegan wine does not sacrifice flavour. Wine's flavour is influenced by:

• Grape Variety: The most important factor influencing flavour is the variety of grape utilised.
• Terroir: The wine's profile is shaped by the soil, climate, and vineyard circumstances.
• Winemaking Techniques: Additional factors that affect flavour include fermentation and oak ageing.

Because natural stabilisation techniques or vegan fining chemicals don't affect flavour, winemakers can preserve consistency and quality.

How to Spot Vegetarian Wines?

Since wine labels are exempt from disclosing production techniques, it might be difficult to identify vegan wines. To be sure your decision is in line with vegan principles, use these helpful steps:

• Check for Certification: Some wines have certificates that indicate they are vegan, like the BeVeg mark or other insignia. These certifications ensure that no items produced from animals were utilised in the manufacturing process.
• Examine online directories: A comprehensive database of vegan wines, beers, and spirits can be found on websites such as Barnivore. Customers can check the vegan status of their favourite beverages by searching by producer or brand.
• Request Transparency from Producers: On their labels or websites, several wineries provide details about their production processes. If you require clarification, don't be afraid to get in touch with them personally.

Are Sustainable and Organic Wines Vegan?
There is a widespread misperception that sustainable or organic wines are inherently vegan. The use of animal-based fining agents is not regulated by these certifications, despite their emphasis on chemical-free and ecologically friendly agricultural methods. A wine must specifically specify that it is organic or employ alternate fining techniques in order to be considered both vegan and organic.

Comprehending Wine Descriptions.
Vegan customers may become confused by terms like "leather," "honey," or "meat" in tasting remarks. These adjectives refer to complex flavour profiles created by fermentation, ageing, or particular grape properties rather than the usage of animal ingredients.

The Significance of Vegan Wine.
The increasing popularity of vegan wine is a reflection of larger trends towards sustainable and ethical consumption. By selecting vegan wines, customers help:

• Animal welfare is the process of removing products made from animals from production.
• Sustainability: Promoting actions that have the least negative effects on the environment.
• Transparency: Encouraging winemakers to communicate and label their products more clearly.

The wine industry's shift to vegan-friendly products as plant-based diets become more popular shows its dedication to satisfying consumer demands without sacrificing quality.

Where to Buy Vegan Wines?
Finding vegan-friendly wines has never been simpler because to the growing popularity of veganism. This is where to begin:

• Specialised Stores: There are now a lot of wineries and internet merchants with vegan-only sections.
• Supermarkets: Vegan-friendly options are frequently marked on shelf labels.
• Online directories: Websites such as Barnivore provide easy-to-use resources for finding vegan producers and brands.
• Wine apps: Vivino and other similar tools let users look for wines based on customer feedback or vegan certifications.

You can choose vegan wines that are consistent with your ideals with confidence if you use these tactics.

Vegan wine is more than just a fad; it's a necessary component of sustainable and moral wine consumption. Wine enthusiasts may now make well-informed decisions that align with their beliefs without compromising on quality or flavour because to increased awareness and resource availability. Thus, there are many tasty and varied possibilities for vegan wines, whether you're looking for them for moral reasons or just out of curiosity. Let's hope that every glass can be filled with grapes and guilt-free in the future!

Feet First: The Art of Grape Crushing on Foot || Traditional Method || Wine Making

In a world dominated by new winemaking machinery, the old technique of crushing grapes with bare feet persists. Many artisanal winemakers support this custom, which is generally viewed as a lovely vestige of the past. They enjoy its physical advantages and cultural significance.

Crushing grapes is an important step in winemaking since the objective is to extract juice without destroying the seeds, which might release unpleasant chemicals. The delicate, steady pressure of human feet makes them excellent for this activity, resulting in refined flavours and controlled tannins.

The Douro Valley in Portugal is a prime example of this method's legacy. For generations, foot treading in shallow granite troughs known as lagares has been synonymous with quality Port wine production. While modern machinery has superseded traditional procedures in most situations, several high-end producers continue to use foot treading for their best batches.

Boutique vineyards across the world embrace the process, especially for small-batch production. These winemakers believe that foot treading gives them more control over fermentation, which improves the wine's texture and flavour. Furthermore, the practice strengthens their bond with their craft, making each batch a labour of love.

The romantic charm of foot treading is more than simply utilitarian; it also tells a captivating tale that appeals to current wine connoisseurs. Wines manufactured using this traditional process entice consumers looking for authenticity and legacy. Some wineries use this narrative as a marketing tool, distinguishing their bottles in an increasingly automated business.

Those concerned about cleanliness should rest easy: winemaking techniques assure safety. Wine's alcohol concentration naturally neutralises most viruses, making foot-treaded wine just as safe as machine-produced wine. Some wineries maintain hygiene by wearing sterilised boots, but bare feet remain iconic.

Foot treading, while not popular, represents the balance of tradition and skill. The next time you drink a glass of wine, consider the centuries-old process that may have contributed to its creation—a reminder of the artistry behind each bottle.

The things you should know about Bernkastel || Vineyards Overview || German Wine Region

The vineyards in Germany's middle Mosel are among the most stunning in the world. If you stand on the Bernkastel bridge and stare northwest, you'll notice what looks to be a 200m-high wall of vines on your right, spanning down the river as far as the eye can see. If you glance towards the most famous vineyard of them all, the Bernkasteler Doktor, it appears to hang over the town itself. The quality of the Riesling wine produced by this and neighbouring vineyards is widely recognised.

What so special about Bernkastel site?

To begin, it has a south-facing slope in the northern hemisphere, which ensures maximum radiation interception, especially when paired with the steep slope. Slopes are particularly useful for radiation interception at high latitudes more than 47⁰ and when temperature is limited: at about 50⁰N and a typical July temperature of roughly 18⁰C, the middle Mosel met both conditions.

Second, the vines stretched from mid-slope to the crest of the hill, providing ideal thermal qualities. Furthermore, good air drainage considerably lowers the risk of frost. The best vineyards in Germany are next to rivers because the sides of the twisting river valleys give steep slopes with optimum thermal qualities; nevertheless, the temperature moderating impact of the water and the reflection of light from the river are likely to be the only benefits.

Another notable feature of the location is the soil, which has a huge amount of slate on the surface. The soil is well-drained, so it heats up quickly in the spring. Surface stone is especially important since it reduces the likelihood of erosion. The stones absorb heat throughout the day and re-radiate at night, resulting in less temperature change. Surface stones can function as mulch, resulting in less water loss. Stony soils often have low to moderate fertility, which improves the chances of vine balance. Perhaps the proximity to the town itself provides some thermal benefit.

‘Imaginative tasters detect the smoke from bernkastel’s chimneys in the flavor of the Docktor.’

-          Hugh Johnson.

While this sounds wonderful there is a downside. The expense of running these vineyards is considerable, as everything must be done by hand. The sole mechanized process is the aerial spraying of fungicides, which is normally done with a helicopter. However, it seems possible that this activity will have to be halted because the residents of the town are opposed to its usage. It's difficult to believe that pesticides were sprayed on vineyards and, mistakenly, the town below until recently. The very existence of traditional vineyards on steep slopes, with their high input of labour, is under jeopardy as labour prices rise and more limitations are imposed on aerial spraying, pesticides, herbicides, and fertiliser use. The German government, with the backing of the people, is particularly concerned about environmental concerns.

Vines have been planted in this region since Roman times, and the remnants of a Roman winery were recently discovered not far from Bernkastel. In 1989, Mosel-Saar-Ruwer's area was 55% Riesling, 22% Muller-Thurgau, and 9% Elbling. The average yield for the entire region in the 1980s was 20 tonnes per hectare. Riesling is grown on the better locations, while Muller-Thurgau on the poorest.

In classic middle Mosel vineyards, vines are planted 1.3m*1.3m and grown on single stakes up to 2.7m tall. Pruning is done on 2 to 4 canes with up to 12 nodes each; the canes are arched and tried to the base of the trunk. Selected shoots (as few as four per vine) are trained and staked, while surplus shoots are eliminated. Standard techniques include removing leaves from surrounding bunches and tripping shoots. The steepness of the slope prevented most mechanical activities. A high majority of small producers (less than one hectare) cultivate their vineyards part-time.

According to Dr. Wolf Englert of the Institute for Plant Protection in Bernkastel-Kues, there is minimal phylloxera in this location. The soil appears to be unsuitable, and most vines are produced from their own roots. The most often utilised rootstocks are 3309, SO4, and 5BB.

New vineyards have been planted in recent years on mild slopes or level land, and they are trellised with rows 2.0m to 2.7m wide. The vertically shoot-oriented trellis is similar to those seen in other regions of Germany, with two pairs of adjustable leaf wires. These vineyards can be mechanically harvested and maybe pruned, though the latter is very uncommon in Germany at the moment.

Reference:

DR PETER DRY is a senior lecturer in the Department of Horticulture. Viticulture and Oenology, The University of Adelaide and is based at the Waite Campus.