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.

  

Sommelier Tries 12 Sparkling Wines around the World || ($17 - $550) || Wine Tasting

Today we'll be sampling 12 different sparkling wines from throughout the world, ranging in price from $17 to over $500. We'll find out if costly champagne is worth it and where you can purchase wonderful sparkling wine on a budget. I believe the most important message with sparkling wine is that it is a party, and I believe that every day, especially during these times, we have something to celebrate, not just with champagne but with sparkling wine from all over the world.

1.    The Chook Sparkling Shiraz

2.    Via de la Plata Cava Brut Nature

3.    True Wine Connoisseurs Prosecco Treviso Brut

4.    Van Winning Riesling Extra Brut Sekt

5.    Château Deluxe “Rock Pop Naturel”

6.    Black Elephant Vintners & Co. MCC Brut

7.    Schramsberg Blanc de Noirs

8.    Champagne Michel Gonet Grand Cru Mesnil sur Oger

9.    Mouzon-Leroux Champagne Grand Cru Extra Brut L'Incandescent Rosé de Saignée

10. Ridgeview Blanc de Blancs

11. Champagne Philipponnat Clos des Gausses Extra-Brut

12. Louis Roederer Cristal Brut Rosé

 

1.   The Chook Sparkling Shiraz ($17)

We have here is the shook from south Australia this is sparkling shiraz. make sure that the pressure from in the bottle doesn't shoot out the cork they tell you not to take your hand off the cage we want to hold the bottle from the bottom firmly grasping the top and you want to twist the bottle back and forth slowly you start to feel the cork come out let it air come out so you can barely hear it. everything in the bottle pouring the wine you start to see the bubbles start to form that's called a mousse the finer the mousse the more refined the wine is.

A little bit blackberry, blueberry a little bit of cocoa nib. It's pretty rich it's round definitely for people who drink red wine and expect that kind of flavors and tannins and lots of tannins in this wine so this wine is carbonated with a traditional method.

·         What is Traditional method?

This is what all that means it's a wine that goes through two fermentations the first fermentation that actually turns the sugars into alcohol to make it what we call a still wine the secondary fermentation actually happens inside the bottle they add a little bit of sugar and yeast and then they put a crown top on it so the bottle's inverted they put in these wooden racks called a riddling rack and each time over the day the wines are turned a quarter of an inch each so that the dead yeast cells actually collect in the neck of the bottle after that point it's a long drawn-out process the necks are frozen the crown tops are open the pressure through the bottle shoots out all the dead e cells and then the wines are topped off with a little bit of sugar to kind of balance the acid in the wine and then a regular cork top is put on top of it.

2.   Via de la Plata Cava Brut Nature ($17)

We have cava this is Spain’s answers to champagne and this particular producer is via do la Plata so this here is a little sticker guaranteeing the authenticity that it is cava most countries have laws covering how wines are made if you use grapes that aren't from that particular area are those great varietals you can't call it so it's kind of guaranteeing the quality of this particular one.

Pale straw color this is beautiful really aromatic lots of straw hay apple just a little bit of quince there's a little bit of like what I call oxidation the wine just kind of tastes old it's almost like a caramel apple like it almost seems like it's kind of roasted slight a slight a bit.

Same brute natural extra boot those kind of things that really refers to the dryness of the wine the drier the wine means it has less sugar in it and those actually happen after the secondary fermentation at this particular point they top off the bottle with a dosage so it's like a liqueur of sugar and finish wine to kind of balance out the wine and to kind of create the style so this particular wine there's no sugar or anything added to the end of the bottle.

3.   True Wine Connoisseurs Prosecco Treviso Brut ($19)

We have prosecco from true wine connoisseurs and this is from Italy, prosecco is cool climate place; cool climate grapes are really great for sparkling wine.

Wine a little bit of grapefruit just a little bit of fig wow white peach slight bit of nutmeg this is great this is refreshing easy to drink I think you do a disservice by adding anything to it prosecco is used by adding orange juice to make a mimosa.

Prosecco is a protected name place meaning that there's laws and regulations that gives it a standard of quality that I think is great and expensive and I think it's something that everybody can experience.

Experience this is generally made what we like to call the tank method the white wine is made it's gone through the first fermentation but the secondary fermentation happens in a tank this is one way to bring down the cost of something like prosecco because it's done in very large batches.

4.   Château Deluxe “Rock Pop Naturel” ($28)

Château Deluxe this is all from the Willamette valley in Oregon and this is pet nat which is short for petulant naturale an ancient way of making sparkling wine it does have a crown top finish which you find in most beer bottles.

This is a blend of pinot noir some Riesling gamete and I believe a little bit of chardonnay there's a little bit of funk here you know noir funk I like that bright fresh lots of acid raspberries definitely tastes natural.

This wine doesn't go through a secondary fermentation these are all the bubbles that are trapped during the primary fermentation and what you can generally see on the bottom is you start to see a little bit of this sediment here those are all the dead yeast cells that we talked about before natural wine is all made using natural yeast the interesting part about this using this particular method is that you can't really control the fermentation there's variations between each bottle and for a lot of people who enjoy these type of wines that is that's the beauty of the wine.

5.   Van Winning Riesling Extra Brut Sekt ($29)

This is called sec and this is from von winning in Germany this is a Riesling sparkling wine doing research over the years I discovered that Germans were the largest consumers of sparkling wine first was like oh they drink a lot of champagne and that wasn't it they make their own sparkling wine that they use and consume on an everyday basis called sekts.

Pale yellowish color brioche more caramel apple slightly confectionary just a fun way to say and sweet wow that's pretty fascinating a typical characteristic that you get with Riesling is this petrol kind of quality to it; gasoline is not a favorable note but this is definitely something once you experience.

6.   Black Elephant Vintners & Co. MCC Brut ($32)

This sparkling wine is from south Africa called black elephant vintners so this is a chardonnay and pinot noir so straw pair of color yeasty toasted notes i think the first thing i noticed that is the wine is pretty ripe red apples a little bit of pear.

When we talk a lot about like ripe fruit um that does you know indicate like where it's grown this is south Africa but it does have a diverse climate and what we talk about a lot in wine is you know microclimate so a climate within a climate.

The alcohol in the back of this bottle it's 11 and a half percent so it's somewhat low meaning that they're picking earlier that it comes from a really cool climate this particular wine is called mcc method cap Classique and it's their version of traditional method south Africa does have a robust wine industry you know it's something that they've been doing for years I think they made some really great wines from steam to cabernet.

7.   Schramsberg Blanc de Noirs ($48)

Shromsburg Blanca noir 2017 from California this is really beautiful almost kind of like the salmon pink color golden apple a little bit of apricot brioche some toast notes to it a little bit of like mango pineapple really dry, long finish in a blind tasting we could call this champagne.

The phrase Blanco noir means white for black the way that red wine actually gets any of its color a lot of red wine is through the wines kind of soaking on the skins white wine is made a little bit differently all the grapes are put into a press and then it's pressed the wine is pressed the juice comes out everything that's left over is thrown away it's not used anymore so once you press it it's done there is a little bit of skin contact here hence producing this kind of wonderful beautiful salmon color.

8.   Champagne Michel Gonet Grand Cru Mesnil sur Oger ($57)

It's a cool thing to kind of experience this is Michelle Gonet 2012 and this is champagne this is all chardonnay so Blanc de Blanc.

When we see champagne on a bottle our anticipation is that it will be good you can really taste the difference between this and other sparkling wines from around the world there was a movement in champagne that happened called grower champagne where the people who actually grew the grapes actually made the champagne.

One of those wines that is responsible for that very small bubbles you can start to see that here just in the middle of the glass almost like neon green with a little bit of yellow tinge, brioche, white flowers, apple a little bit of boss pear, kind of get that caramelization that means that the wine doesn't bottle maturity; mineral, flint.

That's good champagne is really complicated there's lots of rules and regulations just in order to be able to put champagne on the label the first and most important is that it actually has to be made from the champagne region of France.

French talk about champagne you know the soil like you it can't be replicated there's lots of fossils there there's lots of chalky soil there and that alone adds complexity to wines that you wouldn't find anywhere else there's certain number of grapes that you can use you can only hand harvest you can only hand riddle these are all things that make this wine labor intensive hence therefore the price.

9.   Mouzon-Leroux Champagne Grand Cru Extra Brut L'Incandescent Rosé de Saignée ($90)

The color here rose so it does have some skin contact. if we look in the center of the glass very small stream of really small bubbles this is what you really pay for when you talk about champagne and this is a sign of quality absolutely it makes for a better drinking experience.

On pallet it gets like the elements of like a forest floor, there's leaves, damp earth also smells like meat tenderizer. it smells like kind of more of a candied apple, not sweet a little bit of white peach, nectarine slightly grassy.

This is called rose de saignee and saignee means blood it's bleed off so this is like just basically a light pressing and as the juice runs over the skins it picks up a light color. it makes sense for me that this wine is $90; actually, think that it could be a little bit more expensive this one is grand cru so these come from the top vineyards within the champagne region.

So, in champagne you have champagne and then it's broken down into several different regions and with that the vineyards are ranked from premiere crew to grand cru; grand cru being the best this comes from a particular vineyard that's deemed grand cru so much like real estate it's about location and with that comes the price.

10.                Ridgeview Blanc de Blancs ($116)

Ridgeview, this is from England this is 100% chardonnay so in that term that we use in France bonkers.

Lovely mousse, yellow straw color here, brioche, caramelized apples, very dry, really great acid and then some minerality that follows you think of a place like England that's so far north very cold you wouldn't expect them to make something like this.

Colder it is the problem that you have is that you're getting the grapes to ripen whatever you want to say global warming climate change the earth is just a lot warmer place than it used to be.

It's made in the traditional method; everything's hand harvested, hand-picked and those are all things that lead to a higher quality which ultimately results in a higher price. This wine is the first choice for Buckingham palace, it's one of the most celebrated wines in in that country.

11.                Champagne Philipponnat Clos des Gousses Extra-Brut ($375)

This is 100% pinot noir and this will come in at a 375-dollar price tag.

The color a little bit golden straw, starting to darken that means that the wine has some bottle maturity to it white wine as they start to age they become darker in color it's the opposite for red wine this is pretty beautiful marzipan, quite yeasty really refined almost smoky on the palette and interesting about this particular wine that it will evolve you know over the next 20 to 30 minutes it will change you start to taste more or something and less of something else.

This is a beautiful expression of champagne and that is why people drink old champagne as you can see like there's still really tiny bubbles coming out of the bottom, but as the wine ages you know the bubbles become less and less.

12.                Louis Roederer Cristal Brut Rosé ($550)

Small bubbles, really toasty, tart apple, some strawberries, lots of yeasty, kind of bready kind of qualities pretty long finish, pretty ripe.

Tete de cuvees; their top wines they're only made in the best vintages, if there's the best vintage tete de cuvee will be made, it's not a great vintage they will not make tete de cuvees; so, it is the best of the best.

This champagne house has been around for hundreds of years you know it's been associated with monarchies and kingdoms and the fact that we've might have been introduced to it through popular culture or whatever you might have it. These wines have long-standing traditions as being some of the best in the world.

Louis Riederer was established in 1776. Cristal was first produces at the request of Tsar Alexander II of Russia in 1876.

We should be drinking sparkling wine every day. Let's pop the top and let's get the party started after all it is called the roaring 20s isn't it!!! Drink more of this you guys should drink this you should fight over this all of you.