Not just education

  • 0

Not just education

Tags : 

European Court of Justice said Scotland’s plan to impose a blanket minimum price for alcohol goes against EU free-trade laws, as it would restrict the market. More than that, I have to add it is against free-will, and the principles of individual’s freedom.

The Irish version of such non-sense measure might luckily go to the same hole. Supported by Gardaí and the medical professionals, Minister of Health Leo Varadkar really believes that the day after passing the Bill, people will just stop binging and miraculously start drinking sensibly!

The Bill claims to target health measures, as health labelling and marketing regulation, which could be classified as educational measures, but minimum unit pricing is just a selective attempt to restrict who can and who cannot buy the so called cheap alcohol.

Promoting under-cost alcohol and pushing small retailers out of the market

Instead of imposing higher prices to everyone, the government would be doing a bigger favour by tackling those big retailers who sell alcohol – and other goods – at prices even lower than the excise duty. Such practices, which surely attract people into the stores, should not be seen as sales, but more as dumping of goods, as they are. Following the Minister’s logic, they are the real problem of cheap alcohol.

There are strict anti-dumping rules in Ireland for importing goods. The government really should start looking to the domestic market, and try to find the thin line separating sales strategy and dumping of goods.


  • 0

Why education is not an option?

Tags : 

booze

The debate about minimum price for alcohol in Ireland might be dormant, but is far from its end. As soon as the government pushes it through people’s throat, it will bring reactions, and probably consequences. Before any debate, as per European laws, the government must prove that the move is a better option than merely increasing tax on alcohol. This alone, to me, is a hard sell.

It has been tried before. If we recall The Prohibition in the United States, a nationwide constitutional ban on the sale, production, importation, and transportation of alcoholic beverages? From 1920 to 1933, all it did was to boost organized crime, where a profitable, often violent, black market for alcohol flourished.

Keeping the proportion, it might be the same in Ireland, where high prices might well lure criminal elements into the market. There has been a rising trend in counterfeit alcohol in recent years, whereby law-breakers put cheaper drinks into branded bottles – even fine wines – or use potentially dangerous illegally produced beverage. It tends to rise!

It’s just not fair on the “non-problematic” drinkers to pay more for alcohol known to be cheap – and obviously poor in quality.

Irish taxes on alcohol are already among the highest in the world, which has been leading people into cross-border shopping and alcohol cruises to France. Even the government says the additional money will not be passed on to the Revenue, doesn’t make it right. Actually make it even worse, as it will simply hand big sellers of alcohol fatter margins – and probably push small merchants out of the market. It will not generate any funding for alcohol-related problems, as if they cared about it.

To tackle the problem, the government instead should come with something more noble, as educating people, offering quality help for those suffering from alcohol-related health problems. Those who campaign for minimum pricing don’t take addiction in consideration. I don’t think they even understand addiction. Addicts are capable of reducing children’s milk, or commit minor crimes, in order to top-up for booze.

The world is not perfect, we all know, but populist measures will bring no benefit in medium or long term, and the real problem will still be out there, calling for real actions.


  • 0
Drinking Wine Socially

Drinking Wine Socially

Tags : 

Drinking Wine SociallyBy definition, you might say that social drinking is casual drinking in a social setting without an intent to get drunk, but realistically speaking, what really draws the line between social drinking and binge? One might say it is the quantity you drink, other might say it is the frequency, one else that it is the occasion.

Everybody might have its own opinion, but I would dare to say that there is no straight answer, and it might be a combination of all of these. Maybe the occasion comes first, then how often and how much.

The occasion might be a flute of bubbles in the New Year’s eve, or every time you meet your friends, or even alone, in your couch, browsing the TV – what’s the point? Then comes frequency and quantity, from the eventual glass of wine with dinner, to a bottle or more every single day.

I was reading about the 5:2 diet, and came across someone who applied it to the wines! Basically, the person was refraining from wines Monday and Tuesday, and then drinking its wine normally from Wednesday to Sunday.

“Wine is proof that God loves us and wants us to be happy!”

You might agree with me that this 5:2 doesn’t look difficult at all. Actually, sounds reasonable and very doable. More difficult though is to determine what’s is drinking normally during the other 5 days! And then is where common sense has its play!

I like to have a glass of wine with my diner… I’d be lying if I say I don’t, but as I’m also watching my weight, it’s becoming mandatory to stop in the first glass… and I’m doing great!

After all, as someone said, “Wine is proof that God loves us and wants us to be happy!”

Let us then be happy,  with a heart for any fate!


  • 0

Italy beats France as wine producer

Tags : 

source: EU Commission

source: EU Commission

Italy has surpassed France to take to crown of world largest wine producer in 2015, according to European Union data. This year’s benign weather conditions have resulted in an abundant grape harvest across the Mediterranean peninsula, as opposed to that reaped on the other side of the Alps.

The figures submitted to the European Commission in mid-September show total output approaching 50 million hectolitres, while in France production declined by one percent. The Burgundy and Beaujolais regions were worst affected, but it’s thought that both areas could see price rises in the coming months.

One reason for the rise in Italian output is simply that the 2014 harvest was particularly bad due to the weather.

Despite this year’s overall good conditions some vineyards were forced to use emergency irrigation in the July heat.

But thanks to a cooler September, the 2015 Italian harvest is set to yield what one producer described as a “pretty good vintage”.

source: euronews


  • 0

Quantity vs. Quality: where is the intersection?

Tags : 

Quantity vs. Quality: where is the intersection?

Quantity vs. Quality: where is the intersection?

I have a particular interest in fine wine. Not those of exorbitant prices, but more the artisan ones, which sometimes might be priced as well.

Artisan wines are those which winemaking tries to avoid automation and machinery to the fullest! Some artisan practices are hand-picked grapes, sorting tables to sort grapes for quality, removing rotten and unsuitable grapes along with leaves and petioles (which doesn’t happen in machinery harvest). Then the grapes might be foot-trodden, and the fermentation begins naturally; mixing grape skins and juice by hand, many times a day, among other very labour intensive processes.

I was reading about such interesting subject, and I came across several articles discussing how it is becoming increasingly harder to find fine wines. Apart from the labour related added-value, it seems that you cannot easily find artisan fine wines at reasonable prices any more. But why?

In contrast to fine wine, the world is awash with an alcoholic beverage made from fermented grape juice in mass market quantities, usually blended from bulk wines from various sources, where questionable winemaking practices are largely used, under the regulatory myopia of governments. Although they are also called “wines”, such beverages end up subverting artisan wine making, altering consumer tastes, and sabotaging the future of fine wine.

But… Does anybody care?

What usually drives regular wine consumers when buying their bottle of wine is price, eventually. Sometimes a pinch of knowledge, for consciousness’ sake, which might be as vague as a grape (“I like my Merlots”) , or a country (“I love Australian wines”).

How to change this tendency, when increasingly brand burning in the supermarkets works favourably to a government willing to tax minimum prices for wine (and alcohol in general) regardless its quality, in a misguided attempt to solve abusive alcohol consumption?

I don’t know the answer. I don’t know a better answer than awareness!

When tax regulation, and industry association policies conspire to eliminate the characteristics of a product with the intention of make them insipid, burden them with punitive costs and undermine the provenance on which their individual brands stand, then we can aggrieve.

So, is there an intersection, or should we just avoid the large chain retailers who treat wine as a loss leading inducement for filling grocery carts, and buy only wines made truly from winemakers’ heart?

I don’t know a better answer than awareness! If this trend continues unabated, in the near future we might have nothing left but an illusion of choices, engulfed in an ever-rising ocean of wine-like beverage, on display in the crowded soulless supermarkets shelves!


  • 0
Grapes

PDO and PGI

Tags : 

Grapes

Protected Designation of Origin (PDO) is defined as the name of a region or a specific place used to describe a wine product which denotes that the grapes have come exclusively from that area and are only of the Vitis vinifera genus, and the production of the wine takes place in the named area.

Protected Geographical Indication (PGI) is slightly less restrictive and is defined as the name of a region, a specific place or a country used to describe a wine product which possesses a specific quality, reputation or other characteristics attributable to the geographical origin, that at least 85% of grapes used for its production have come from that area and are of the Vitis Vinifera genus or a cross of Vitis Vinifera and another genus of Vitis and the production of the wine takes place in the named area.

These are general European terminology, but each country will have their own words to say more or less the same thing, which basically tries to protect the region and the producers in that region.

In Spain, the categories are Vino de Mesa (table wine), Vino de la Tierra, VT or VdlT(“wine of the country”), Vinos de Calidad con Indicación Geográfica (VCIG or VC), Denominación de Origen, or DO, Denominación de Origen Calificada, or DOC (sometimes referred to as DOCa, or DOQ in Catalunya), Vino de Pago, or VP

Vino de Mesa is the lowest rung on Spain’s wine quality ladder.

VT is like the Vins de Pays for French wines. It doesn’t necessarily mean the wine has no quality, but just that the wine didn’t follow the rules and restrictions (and sometimes the quality level) which a higher qualification rules.

VCIG is the European PGI. It’s like the French Vin Délimité De Qualité Supérieure (VDQS), or the Italians IGT, which is basically a holding place for aspiring a higher qualification.

DO and DOC (DOCa, DOQ) are the highest appelations in Spain, comparable to France’s AOC (Appellation d’Origine Contrôlée). All DOs have regulatory bodies responsible for creating the definition of each DO.

VP is a new concept with an entirely different method of classifying quality. Pago means vineyard, so the simple explanation of what constitutes a DO Pago is that it is a single estate wine.


  • 1

Prosecco Shortage? Bubbles…

Tags : 

Sales of Prosecco have overtaken Champagne for the first time in UK. The sales numbers rose by 72% in the last year, ahead of its French rival. With total sales of £250m, Champagne is trailing behind Prosecco, according to retail analysts IRI. It’s the third year in a row sales growth of the sweeter tasting, cheaper-priced Prosecco have surged ahead of the classic bubbles.

And might not have an easy way to say that, but it sounds like there’s going to be a global shortage of Prosecco this summer! Apparently, last year’s harvest of the Glera grape was “very poor” – down by as much as 50 per cent in some parts of the region.

That’s according to Robert Cremonese, the export manager of Prosecco brand Bisol, there is a very real possibility of a global shortage.

font: http://www.cityam.com


  • 0
A Glossary of Wine Terms

A Glossary of wine terms

Tags : 

by Robert Parker

winewords

acetic: Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell. If there is an excessive amount of acetic acidity, the wine will have a vinegary smell and be a flawed, acetic wine.

acidic: Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.

acidity: The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. Acidity in a wine can preserve the wine’s freshness and keep the wine lively, but too much acidity, which masks the wines flavors and compresses its texture, is a flaw.

aftertaste: As the term suggests, the taste left in the mouth when one swallows is the aftertaste. This word is a synonym for length or finish. The longer the aftertaste lingers in the mouth (assuming it is a pleasant taste), the finer the quality of the wine.

aggressive: Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both.

angular: Angular wines are wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described as being angular.

aroma: Aroma is the smell of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet. The word aroma is commonly used to mean the smell of a relatively young, unevolved wine.

astringent: Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.

austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness and generosity. However, young Rhônes are not as austere as young Bordeaux.

backward: An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release its charms and personality.

balance: One of the most desired traits in a wine is good balance, where the concentration of fruit, level of tannins, and acidity are in total harmony. Balanced wines are symmetrical and tend to age gracefully.

barnyard: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary winemaking facilities.

berrylike: As this descriptive term implies, most red wines have an intense berry fruit character that can suggest blackberries, raspberries, black cherries, mulberries, or even strawberries and cranberries.

big: A big wine is a large-framed, full-bodied wine with an intense and concentrated feel on the palate. Most red Rhône wines are big wines.

blackcurrant: A pronounced smell of blackcurrant fruit is commonly associated with certain Rhône wines. It can vary in intensity from faint to very deep and rich.

body: Body is the weight and fullness of a wine that can be sensed as it crosses the palate. full-bodied wines tend to have a lot of alcohol, concentration, and glycerin.

Botrytis cinerea: The fungus that attacks the grape skins under specific climatic conditions (usually alternating periods of moisture and sunny weather). It causes the grape to become superconcentrated because it causes a natural dehydration. Botrytis cinerea is essential for the great sweet white wines of Barsac and Sauternes. It rarely occurs in the Rhône Valley because of the dry, constant sunshine and gusty winds.

bouquet: As a wine’s aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is hopefully more than just the smell of the grape.

brawny: A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine.

briery: I think of California Zinfandel when the term briery comes into play, denoting that the wine is aggressive and rather spicy.

brilliant: Brilliant relates to the color of the wine. A brilliant wine is one that s clear, with no haze or cloudiness to the color.

browning: As red wines age, their color changes from ruby/purple to dark ruby, to medium ruby, to ruby with an amber edge, to ruby with a brown edge. When a wine is browning it is usually fully mature and not likely to get better.

carbonic maceration: This vinification method is used to make soft, fruity, very accessible wines. Whole clusters of grapes are put into a vat that is then filled with carbonic gas. This system is used when fruit is to be emphasized in the final wine in contrast to structure and tannin.

cedar: Rhône reds can have a bouquet that suggests either faintly or overtly the smell of cedarwood. It is a complex aspect of the bouquet.

chewy: If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.

closed: The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade.

complex: One of the most subjective descriptive terms used, a complex wine is a wine that the taster never gets bored with and finds interesting to drink. Complex wines tend to have a variety of subtle scents and flavors that hold one’s interest in the wine.

concentrated: Fine wines, whether they are light-, medium-, or full-bodied, should have concentrated flavors. Concentrated denotes that the wine has a depth and richness of fruit that gives it appeal and interest. Deep is a synonym for concentrated.

corked: A corked wine is a flawed wine that has taken on the smell of cork as a result of an unclean or faulty cork. It is perceptible in a bouquet that shows no fruit, only the smell of musty cork, which reminds me of wet cardboard.

cuvée: Many producers in the Rhône Valley produce special, deluxe lots of wine or a lot of wine from a specific grape variety that they bottle separately. These lots are often referred to as cuvées.

decadent: If you are an ice cream and chocolate lover, you know the feeling of eating a huge sundae of rich vanilla ice cream lavished with hot fudge and real whipped cream. If you are a wine enthusiast, a wine loaded with opulent, even unctuous layers of fruit, with a huge bouquet, and a plump, luxurious texture can be said to be decadent.

deep: Essentially the same as concentrated, expressing the fact that the wine is rich, full of extract, and mouth filling.

delicate: As this word implies, delicate wines are light, subtle, understated wines that are prized for their shyness rather than for an extroverted, robust character. White wines are usually more delicate than red wines. Few Rhône red wines can correctly be called delicate.

demi-muid: 650-liter Burgundy barrels which are essentially the equivalent of three regular barrels.

diffuse: Wines that smell and taste unstructured and unfocused are said to be diffuse. When red wines are served at too warm a temperature they often become diffuse.

double decanting: This is done by first decanting the wine into a decanter and then rinsing the original bottle out with non-chlorinated water and then immediately repouring the wine from the decanter back into the bottle. It varies with the wine as to how long you cork it.

dumb: A dumb wine is also a closed wine, but the term dumb is used more pejoratively. Closed wines may need only time to reveal their richness and intensity. Dumb wines may never get any better.

earthy: May be used in both a negative and a positive sense; however, I prefer to use earthy to denote a positive aroma of fresh, rich, clean soil. Earthy is a more intense smell than woody or truffle scents.

elegant: Although more white wines than red are described as being elegant, lighter-styled, graceful, balance red wines can be elegant.

extract: This is everything in a wine besides water, sugar, alcohol, and acidity.

exuberant: Like extroverted, somewhat hyper people, wines too can be gushing with fruit and seem nervous and intensely vigorous.

fat: When the Rhône has an exceptionally hot year for its crop and the wines attain a super sort of maturity, they are often quite rich and concentrated, with low to average acidity. Often such wines are said to be fat, which is a prized commodity. If they become too fat, that is a flaw and they are then called flabby.

flabby: A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste.

fleshy: Fleshy is a synonym for chewy, meaty, or beefy. It denotes that the wine has a lot of body, alcohol, and extract, and usually a high glycerin content. Châteauneuf-du-Pape and Hermitage are particularly fleshy wines.

floral: Wines made from the Muscat or Viognier grape have a flowery component, and occasionally a red wine will have a floral scent.

focused: Both a fine wine’s bouquet and flavor should be focused. Focused simply means that the scents, aromas, and flavors are precise and clearly delineated. If they are not, the wine is like an out-of-focus picture-diffuse, hazy, and possibly problematic.

forward: An adjective used to describe wines that are (1) delicious, evolved, and close to maturity, (2) wines that border on being flamboyant or ostentatious, or (3) unusually evolved and/or quickly maturing wines.

foudre: Large oak barrels that vary enormously in size but are significantly larger than the normal oak barrel used in Bordeaux or the piece used in Burgundy. They are widely used in the Rhône Valley.

fresh: Freshness in both young and old wines is a welcome and pleasing component. A wine is said to be fresh when it is lively and cleanly made. The opposite of fresh is stale. fruity: A very good wine should have enough concentration of fruit so that it can be said to be fruity. Fortunately, the best wines will have more than just a fruity personality.

full-bodied: Wines rich in extract, alcohol, and glycerin are full-bodied wines. Most Rhône wines are full-bodied.

garrigue: In the southern Rhône Valley and Provence, this is the landscape of small slopes and plateaus. This Provençal word applies to these windswept hilltops/slopes inhabited by scrub-brush and Provençal herb outcroppings. The smell of garrigue is often attributed to southern Rhône Valley wines. Suggesting more than the smell of herbes de Provence, it encompasses an earthy/herbal concoction of varying degrees of intensity.

green: Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone, although vintages such as 1977 were characterized by a lack of ripening.

hard: Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh.

harsh: If a wine is too hard it is said to be harsh. Harshness in a wine, young or old, is a flaw.

hedonistic: Certain styles of wine are meant to be inspected; they are introspective and intellectual wines. Others are designed to provide sheer delight, joy, and euphoria. Hedonistic wines can be criticized because in one sense they provide so much ecstasy that they can be called obvious, but in essence, they are totally gratifying wines meant to fascinate and enthrall-pleasure at its best.

herbaceous: Many wines have a distinctive herbal smell that is generally said to be herbaceous. Specific herbal smells can be of thyme, lavender, rosemary, oregano, fennel, or basil and are common in Rhône wines.

herbes de Provence: Provence is known for the wild herbs that grow prolifically through- out the region. These include lavender, thyme, sage, rosemary, and oregano. It is not just an olfactory fancy to smell many of these herbs in Rhône Valley wines, particularly those made in the south.

hollow: Also known as shallow, hollow wines are diluted and lack depth and concentration.

honeyed: A common personality trait of specific white Rhône wines, a honeyed wine is one that has the smell and taste of bee’s honey.

hot: Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed. Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.

inox vats: This is the French term for stainless steel vats that are used for both fermentation and storage of wine.

intensity: Intensity is one of the most desirable traits of a high-quality wine. Wines of great intensity must also have balance. They should never be heavy or cloying. Intensely concentrated great wines are alive, vibrant, aromatic, layered, and texturally compelling. Their intensity adds to their character, rather than detracting from it.

jammy: When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is a very concentrated, flavorful wine with superb extract. In great vintages such as 1961, 1978, 1985, 1989, 1990, and 1995, some of the wines are so concentrated that they are said to be jammy.

Kisselguhr filtration system: This is a filtration system using diatomaceous earth as the filtering material, rather than cellulose, or in the past, before it was banned, asbestos.

leafy: A leafy character in a wine is similar to a herbaceous character only in that it refers to the smell of leaves rather than herbs. A wine that is too leafy is a vegetal or green wine.

lean: Lean wines are slim, rather streamlined wines that lack generosity and fatness but can still be enjoyable and pleasant.

lively: A synonym for fresh or exuberant, a lively wine is usually young wine with good acidity and a thirst-quenching personality.

long: A very desirable trait in any fine wine is that it be long in the mouth. Long (or length) relates to a wine’s finish, meaning that after you swallow the wine, you sense its presence for a long time. (Thirty seconds to several minutes is great length.) In a young wine, the difference between something good and something great is the length of the wine.

lush: Lush wines are velvety, soft, richly fruity wines that are both concentrated and fat. A lush wine can never be an astringent or hard wine.

massive: In great vintages where there is a high degree of ripeness and superb concentration, some wines can turn out to be so big, full-bodied, and rich that they are called massive. A great wine such as the 1961 or 1990 Hermitage La Chapelle is a textbook example of a massive wine.

meaty: A chewy, fleshy wine is also said to be meaty.

monocepage: This term describes a wine made totally of one specific varietal.

monopole: Used to denote a vineyard owned exclusively by one proprietor, the word monopole appears on the label of a wine made from such a vineyard.

morsellated: Many vineyards are fragmented, with multiple growers owning a portion of the same vineyard. Such a vineyard is often referred to as a morsellated vineyard.

mouth-filling: Big, rich, concentrated wines that are filled with fruit extract and are high in alcohol and glycerin are wines that tend to texturally fill the mouth. A mouth-filling wine is also a chewy, fleshy, fat wine.

musty: Wines aged in dirty barrels or unkept cellars or exposed to a bad cork take on a damp, musty character that is a flaw.

nose: The general smell and aroma of a wine as sensed through one’s nose and olfactory senses is often called the wine’s nose.

oaky: Many red Rhône wines are aged from 6 months to 30 months in various sizes of oak barrels. At some properties, a percentage of the oak barrels may be new, and these barrels impart a toasty, vanillin flavor and smell to the wine. If the wine is not rich and concentrated, the barrels can overwhelm the wine, making it taste overly oaky. Where the wine is rich and concentrated and the winemaker has made a judicious use of barrels, however, the results are a wonderful marriage of fruit and oak.

off: If a wine is not showing its true character, or is flawed or spoiled in some way, it is said to be “off.”

overripe: An undesirable characteristic; grapes left too long on the vine become too ripe, lose their acidity, and produce wines that are heavy and balance. This can happen frequently in the hot viticultural areas of the Rhône Valley if the growers harvest too late.

oxidized: If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.

peppery: A peppery quality to a wine is usually noticeable in many Rhône wines that have an aroma of black or white pepper and a pungent flavor.

perfumed: This term usually is more applicable to fragrant, aromatic white wines than to red wines. However, some of the dry white wines (particularly Condrieu) and sweet white wines can have a strong perfumed smell.

pigéage: A winemaking technique of punching down the cap of grape skins that forms during the beginning of the wine’s fermentation. This is done several times a day, occasionally more frequently, to extract color, flavor, and tannin from the fermenting juice.

plummy: Rich, concentrated wines can often have the smell and taste of ripe plums. When they do, the term plummy is applicable.

ponderous: Ponderous is often used as a synonym for massive, but in my usage a massive wine is simply a big, rich, very concentrated wine with balance, whereas a ponderous wine is a wine that has become heavy and tiring to drink.

precocious: Wines that mature quickly are precocious. However the term also applies to wines that may last and evolve gracefully over a long period of time, but taste as if they are aging quickly because of their tastiness and soft, early charms.

pruney: Wines produced from grapes that are overripe take on the character of prunes. Pruney wines are flawed wines.

raisiny: Late-harvest wines that are meant to be drunk at the end of a meal can often be slightly raisiny, which in some ports and sherries is desirable. However, a raisiny quality is a major flaw in a dinner wine.

rich: Wines that are high in extract, flavor, and intensity of fruit.

ripe: A wine is ripe when its grapes have reached the optimum level of maturity. Less than fully mature grapes produce wines that are underripe, and overly mature grapes produce wines that are overripe.

round: A very desirable character of wines, roundness occurs in fully mature wines that have lost their youthful, astringent tannins, and also in young wines that have soft tannins and low acidity.

savory: A general descriptive term that denotes that the wine is round, flavorful, and interesting to drink.

shallow: A weak, feeble, watery or diluted wine lacking concentration is said to be shallow.

sharp: An undesirable trait, sharp wines are bitter and unpleasant with hard, pointed edges.

silky: A synonym for velvety or lush, silky wines are soft, sometimes fat, but never hard or angular.

smoky: Some wines, either because of the soil or because of the barrels used to age the wine, have a distinctive smoky character. Côte Rôtie and Hermitage often have a roasted or smoky quality.

soft: A soft wine is one that is round and fruity, low in acidity, and has an absence of aggressive, hard tannins.

spicy: Wines often smell quite spicy with aromas of pepper, cinnamon, and other well-known spices. These pungent aromas are usually lumped together and called spicy.

stale: Dull, heavy wines that are oxidized or lack balancing acidity for freshness are called stale.

stalky: A synonym for vegetal, but used more frequently to denote that the wine has probably had too much contact with the stems, resulting in a green, vegetal, or stalky character to the wine.

supple: A supple wine is one that is soft, lush, velvety, and very attractively round and tasty. It is a highly desirable characteristic because it suggests that the wine is harmonious.

tannic: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine’s acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to drink.

tart: Sharp, acidic, lean, unripe wines are called tart. In general, a wine that is tart is not pleasurable.

thick: Rich, ripe, concentrated wines that are low in acidity are often said to be thick.

thin: A synonym for shallow; it is an undesirable characteristic for a wine to be thin, meaning that it is watery, lacking in body, and just diluted.

tightly knit: Young wines that have good acidity levels, good tannin levels, and are well made are called tightly knit, meaning they have yet to open up and develop.

toasty: A smell of grilled toast can often be found in wines because the barrels the wines are aged in are charred or toasted on the inside.

tobacco: Some red wines have the scent of fresh tobacco. It is a distinctive and wonderful smell in wine.

troncais oak: This type of oak comes from the forest of Troncais in central France.

unctuous: Rich, lush, intense wines with layers of concentrated, soft, velvety fruit are said to be unctuous.

vegetal: An undesirable characteristic, wines that smell and taste vegetal are usually made from unripe grapes. In some wines, a subtle vegetable garden smell is pleasant and adds complexity, but if it is the predominant character, it is a major flaw.

velvety: A textural description and synonym for lush or silky, a velvety wine is a rich, soft, smooth wine to taste. It is a very desirable characteristic.

viscous: Viscous wines tend to be relatively concentrated, fat, almost thick wines with a great density of fruit extract, plenty of glycerin, and high alcohol content. If they have balancing acidity, they can be tremendously flavorful and exciting wines. If they lack acidity, they are often flabby and heavy.

volatile: A volatile wine is one that smells of vinegar as a result of an excessive amount of acetic bacteria present. It is a seriously flawed wine.

woody: When a wine is overly oaky it is often said to be woody. Oakiness in a wine’s bouquet and taste is good up to a point. Once past that point, the wine is woody and its fruity qualities are masked by excessive oak aging.


  • 0

Barbazul 2010

Tags : 

Made from Syrah, Cabernet Sauvignon, Merlot and the outstanding Tintilla de Rota, a recovered local variety, this wine is fermented in stainless steel tanks and rests in French oak barrels for 5 months.

Very bright and deep cherry colour with purple reflections and an explosion of aromas, black berries, jammy fruit, spicy, with a creamy touch, chocolate, toffee, liquorice and some toasted aromas. Subtle herbal and mineral aromas. Very tasty in the palate with  notes of fruit and creamy feeling with nice balsamic and toasted aromas in the background. Good and long finish, very pleasant and tasty.


  • 0

Priorat Wine Fair

Tags : 

The 20a. Fira del Vi – Falset (el Priorat), happening now, 2 and 3 of May 2015, is the tasting show for Montsant and DOQ Priorat wines held in Falset, an extraordinary event which brings together the very best producers in the region, a program rich and diverse, full of surprises, with joy and good wines and oils that are part of a landscape that is pure culture.

The fair itself takes place on 2 and 3 May, in which attendees can enjoy an excellent representation of the wines of the region, along with region’s olive oil and artisan cheeses of Catalonia.

On May 2 at 10:00 the twentieth edition of the “Falset Wine Fair” opened its doors to the public with a timetable and ongoing attention that lasted until 20:00. This year marks the 20th edition of the Fair, and as such, needs new and important events that underlie its importance and prominence.

This is a HUGE opporyunity to find new business!


Archives

Search