Interesting Insight Not many people pay attention to the glass that holds their drinks. And those who do, they know that the shape and size of a glass could bring a lot of difference to taste of the drink. This is especially true in case of wine, says, Celia Cheng. Intelligence of Wine Glass Celia Cheng

As per Chinese wisdom, whenever you want to get something done with the best result, you have to adopt the most effective tool for your target. This is absolutely right to our topic this month – Intelligence of Wine Glass! Actually, most wine lovers and sophisticated drinkers put their focus on wine tasting and great wine selections from the very beginning till they understand and experience wine as time goes by. However, they easily miss out the importance of choosing wine glasses which is a very crucial element for enjoyment of wine.

Remarkable marriage of “elegance, functionality and durability”
It’s a known phenomenon that people are generally interested in colour, bouquet, taste and hardly about wine glasses which is a crucial instrument that conveys message of wine. I got an opportunity to interview Gigi Wong, Catering Division Manager of Inhesion Industrial Company, Limited, the sole Agent & Distributor for China, Hong Kong & Macau. It was fantastic learning about viewpoints, wine glass and professional knowledge indeed.

Gigi shared with me the long standing history behind the world-famous wine glass company “Spiegelau” which was well established since 1521. Moreover, Spiegelau is owned by Riedel Glass Work, the one that is well-known by wine lovers all over the world. Over five centuries of hand craftsmanship and innovative modern glass making technologies, Spiegelau specializes to produce superb glasses for wine lovers. The company is proud of high performance of wine glass production in remarkable marriage of “elegance, functionality and durability”.

Handmade & Machinery Glass:
How many of us are really aware about handmade glass and machinery glass? Gigi said it only takes 45 minutes to produce a brilliant handmade glass by traditional method of “mouth blown” including four to five craftsmen as a team. Professional craftsman have over ten years of skills and techniques in mouth blown. In case of machinery made, 30-40 pieces of glass can be strictly produced at the same time.

Technological innovation and its implementation help produce high quality wine glass. Apart from the handmade glass, the outstanding machinery glasses are also getting more popular among wine and food industries and wine lovers in terms of high performance and competitive prices.

Intelligence of Wine Glass:
It is time to go into the details of wine glass. So what is intelligence of wine glass, how about a relaxing lesson then? First of all, we are talking about the size of wine glass. The size of a glass is very important which affects quality and intensity and aroma of wine. To be direct, this is breathing space for the wine. In simple principle, red wines require large glass, white wine


Shape of a glass influences bouquet and taste of wine. Hence, design of wine glass is actually made to fit character of various types of wines require medium sized glass, champagne emphasizes fruit character, elegance of bubbles rather than purely alcohol so its served in a flute glass.

Secondly, shape of a glass influences bouquet and taste of wine. Hence, design of wine glass is actually made to fit character of various types of wines. Let’s have some typical examples, Burgundy wine glass is generous pear-shaped bowl allows more mature, high quality, low-tannin aromatic wines to breathe openly, allowing the drinker to appreciate the nuanced differences among more complex aromatic red wines. On the other hand, Bordeaux wine glass is ideal for large complex wines; special shape of elegant full-sized bowl reveals rich aromas of full highly tannic red wine. White wine small is great to enjoy fresh and light wine.

Elegant shape is well suited for light and medium bodied white wines and light-bodied red wines. When we talk about sparkling wine, Champagne Flute is definitely designed and functioned to highlight delicate aromas and subtle flavours of champagne. The narrow flute shaped bowl captures the pearl-like bubbles, revealing their delicate notes as they explore wine surface.

Don’t forget great Decanter!
It was interesting to ask Gigi about the number of wine glasses that she has at home, to which, she smiled and said interestingly. “This is a popular question asked by friends always. Well, there are one dozen of wine glasses in kitchen shelf. It is quite common in countries overseas for dining and parties at home. Certainly, a perfect enjoyment to great wine is hidden in the outstanding glass, its shape, transparency, elegance and craftsmanship etc…” While concluding Gigi made a friendly reminder to great decanter! She said, “To decant wines is a sign of respect for old wines and a sign of confidence in young wines.

Decanting young wines, just a few moments before it’s served helps to ensure the wines clarity and brilliance. On the contrary, decanting old wines take several hours to bloom and attain stage of development that normally requires years of aging.” Now, looking at my kitchen cabinet, I think it is time to select some quality wine glasses. What I have to choosehandmade glasses or machinery made, well, that’s still an interesting question. So, what is your intelligent quotient then?

(Special thanks: Gigi Wong, Catering Division Manager, Inhesion Industrial Co., Ltd. Sole Agent & Distributor for China,Hong Kong & Macau)
 

Courtesy:  http://www.ambrosiaindia.com

What do you think about genius or well-educated wine experts? Two years ago, I met an Italian senior Sommelier in Florence, Dr. Francisco, who gave lessons in a famous wine and food school. It was interesting to know that he got the first taste of wine when he was six years old. Of course, it was not encouraging to little child or teenager under eighteen years old to drink wine.

However, with long history of a wine family, he enjoyed aroma of plum and blackberry of wines since he was just a little child. Dr. Francisco made a joke, “My grandpa said that DNA of wine was well built inside my body of this family tree!” Recently I was glad to meet another wine professional, Johnny Leung, who is not just a Sommelier. In fact, he is the first and the only Chinese Winemaker in New Zealand. He is the youngest Chinese winemaker as well. From his interesting story, we might get some idea regarding the relation between inborn talent, interest exploration and wine education. Johnny was born in Hong Kong and migrated with parents to New Zealand when he was twelve years old. He first came in contact with wine during his university education on Hotel Management in Switzerland. After university education Johnny went to Hawke’s Bay for further study and developed wine knowledge. As we all know, Hawke’s Bay is a well-known wine region in New Zealand. He specially put effort to study vineyard plantation, technique adoption and management. His talent and interest was deeply explored and developed!

Just after three months of study at the university, his talent and capability was recognized with a Silver Award in a students’ competition. For sure, this award had made strong encouragement to Johnny’s effort in wine industry. Taking brilliant records of success, Johnny has the first and only Chinese winemaker in New Zealand, Johnny puts progressive footsteps to Hong Kong market and international aspects.

Being the youngest, talented and first Chinese winemaker in New Zealand, Johnny is decisive to make plans of marketing and sales strategies. When I met him first time in Vinexpo in Hong Kong this year, actually this was the first time Twilight Vineyard was exhibiting and promoting its wines in Hong Kong. Given an international insight of Johnny, he places higher priority on potential and international edge of Hong Kong market over competitors in Asia region.

What he introduced signature wines to customer in Vinexpo and evaluated encouraging feedback afterwards. He is more confident to concentrate resources and effort on Hong Kong as a progressive starting point. On the one hand, Johnny liaised with New Zealand Trade Association of Hong Kong for wine tasting event and consignment sales to reach wine lovers directly. In additions to media exposure of the first Chinese winemaker return from New Zealand, he negotiates with potential importers to Twilight signature wines such as 2005 Sunset Red, Diamonds and Pearls Sparkling Muscat, 2005-2007 Pinot Gris etc. On the other hand, Johnny is innovative to write up free and regular newsletter in Chinese and English versions to wine lovers who register to their customer base. In the first issue of newsletter, Johnny briefly introduced his short but sparkling background being a professional winemaker within several years, explained plantation process and grapes of Twilight Vineyards in details.

Not only to frontline marketing and sales strategies, Johnny understands importance of wine quality than any of marketing or public relations programs. He stresses on development in next stage and quality assurance of Twilight Vineyards after operation by Bruce and Joy. Johnny investigates best way of grape plantation, harvest and production of fantastic wines. He deeply believes responsibility and difference among great winemakers from others. Rather than original footprint, Johnny has a worldwide dream, after Twilight Vineyards, to invest Kauri Peninsula as new and great land to premium grapes. In consideration of three sides of ocean climate and steeply land, beautiful view and fertile soil are advantages to conditions of premium grapes. Johnny has dream of competing with first grade of international wines by producing outstanding wines in New Zealand. Nevertheless, dream of Kauri Peninsula have to be kept along with continuous commitment until the first bottle in market after five years as minimum of investment.

It was a delightful moment to learn wine philosophy from the youngest, first and only Chinese winemaker in New Zealand. Though we could not tell whether Johnny is inborn great winemaker, however, interest exploration, knowledge, learning and experience development are attributes of a successful winemaker. Also, worldwide insight is even more crucial to a brilliant winemaker indeed!

Courtesy:  http://www.ambrosiaindia.com
 

Having been publishing the Thailand Wine Gazette for the past 5 years, I felt compelled to embark on a similar project for the Indian wine industry. With 6 varietals from Chateau Indage, I approach their importer CanPac Beverage to see if they were interested in sponsoring an article about their wines, have get them onboard I approached Eric Hallin, GM of the Remrandt Bangkok to host a dinner to pair the Indian wines with the dishes he serves in his award winning Rang Mahal Restaurant.

Here is what we experienced With culinary regards Laurence Civil

Managing Editor & Gourmet Lifestyle Writer
IndianWine Gazette
Your Resource on the Indian Wine Industry
Issue 1 . June 2009



India is currently the most productive wine producing country in South and Southeast Asia. Indage Vintners Ltd (formerly known as Champagne Indage Ltd) started their production in 1982 and are pioneers of authentic wine making in India. Their vineyards in the Sahyadri Valley in the State of Maharashtra are on the outskirts of Pune, 160 km’s southeast of Mumbai at an altitude of between 700-800 meters above sea level. Due to its lime rich and chalky soil combined with a controlled microclimate it was seen as ideal for cultivating grapes free from diseases to make extremely high quality wines. Their vineyards are spread over 2, 500 hectares with 20 different grape varieties, both international and domestic grown for wine production and 137 in experimental lots. The state of the art winery in Narayangaon has a production capacity for 15 million liters of wine and a bottling capacity of 15, 000 bottles an hour.


CanPac Beverages Ltd are currently importing six of their wines into Thailand; under the Ivy label they are Brut (Méthode Champanoise), Sauvignon Blanc-Semillion and Shiraz and under the Chantilli label Chardonnay, Cabernet Sauvignon and Merlot. “I decided to import wines from India for two reasons,” says Ekachai Mahaguna. “Firstly, no one else was importing these wines and secondly we have seen a rise in interest in popular Indian culture and food. The timing just seemed right to me.”


To see how these wines paired with Indian food a dinner hosted by Eric Hallin, General Manager of Rembrandt Bangkok at their award winning Rang Mahal Restaurant. The restaurant up on the 26th floor has a spectacular view of the city and is named after the part of a Mahraja’s palace that he and his court would relax and enjoy the finest Indian cuisine and music, the perfect setting for our tasting. All of the wines were from vineyards in the Deccan plateau of Sahayadri Valley 800 metres above sea level.


Ivy Brut Chateau Indage paired with Tandoori Prawns 2006


The wine is a blend of Chardonnay and Chenin Blanc grapes The wine is first aged in stainless steel tanks then battle aged methode champenoise, the same way Champagne is made in France. In the glass the wine has a clear straw colour with a strong peralage of bubbles; on the nose there is a delicious aroma of apples and pears with a whiff of milk chocolate; then in the mouth the taste is rich and creamy with a full bodied flavour and a long clear finish. Before the meal we had enjoyed it as an aperitif downstairs in the lobby bar and then with Jumbo prawns marinated in a charcoal oven. There was a nice match with the acidity of the wine in balance with spices in the prawn dish.
 

Chantilli Chateau Indage 2006 Chardonnay with Murgh Malai Kebab

Made from Chardonnay grapes of which 40% were aged in oak barrels and the remaining 40% in stainless steel tanks. A golden yellow colour in the glass this is a rich fruit wine just a hint of peaches in the taste. The winemaker chose to age 40% of the fruit in French oak to extract elegance and complexity with woody overtones. The pairing was a delicate combination of chicken and cream cheese and again the wines and spices balanced nicely. There was comment from the table that the wine was flat, not quite reaching their expectation. As a comparison when going back to the brut and taking a second sip of the brut several felt this dish worked better with the first wine rather than the chardonnay, but taste is subjective.


 

Ivy Chateau Indage 2006 Shiraz with Burra Kebab

The wine is 100% aged in oak barrels. In the glass the wine has a very deep purple colour; on the nose gradual evolving aroma of mulberry fruits and a touch of vanilla extract from the new French oak. In the mouth flavours of red berry fruit with a spicy overtone, it’s very full bodied with an over the top pungency of camphour, eucalyptus with some black and white pepper. There is a subtle spicy edge with a long almondy finish. This was paired with mutton that had been delicately flavoured and finished in the clay oven. The wine went nicely as expected with the lamb but tasted a little too young and would benefit if left to age for a year of two.









Ivy Chateau Indage 2006 Savignon Blanc-Semillion with Mahi Masala

A blend of Sauvignon Blanc and Semillion aged stainless steel tanks. This light dry fruity white wine has a distinctive bouquet of lemon, peach and gooseberry with a clean smooth finish. The taste is close to that of an Austrian wine. It was paired with boneless fish that had been tempered with onions tomatoes served with creamed spinach and basmati rice flavoured with saffron. A slight sour taste could be detected with the fish that worked well with this wine. With multiple food taste elements the wine seemed to be comfortable with all of them.


 

Chantilli Chateau Indage 2006 Cabernet Sauvignon with Murgh Khada Masala

A dry red Cabernet Sauvignon matured 80% in French Oak barrels and 20% in stainless steel tanks. A full bodied wine has just hint of blackcurrant. Its get it’s rich and complex finish from the element of the wine that enjoyed oak maturation. The pairing was chicken tempered with onions, tomatoes and spices, chicken with red wine may have been a surprise to some but heavy wine such as this needed such a heavy curry sauce, the meat itself wasn’t the deciding factor. Having said that when going back to the previous wine the Sauvignon Blanc Semillion, several at the table thought this match also worked well.

 

Chantilli Chateau Indage 2006, Merlot with Raan-E-Khyber


100% Merlot fruit aged in French oak for 6 months produces a round and opulent merlot with a warm red colour in the glass; on the nose intense aromas of cherry backed by the warm alcohol structure which at 14% is the highest of the six wines. The tannins are soft and silky becoming more expressive with hints of blackcurrant and black pepper at the finish. The pairing was

one of Rang Mahal’s signature dishes a leg of lamb that has been marinated overnight in rum and spices cooked in the Tandoor served with Tandoori Roti. The food and wine mach was perfect and dhall and roti also made a good combination. This was the table’s wine of the night.

Kulfi and fresh mango was served for dessert with masala tea.

In addition to Rang Mahal Chateau Indage Wines are available at the following Indian restaurants in Bangkok;


1. Masala Art
88, Eight Thonglor Complex, 2nd Floor,
Unit-L 205,
Sukhumvit Soi -55
Thonglor Soi 8,
Bangkok – 10110
Tel 02-713 8357 - 8


2. Himalai Cha – Cha
Branches in Soi Convent,
Charoengkrung Road
Sukhumvit Soi 31
Tel 02-2596677, 02-259-6900

3. Indus
71 Sukhumvit Soi 26
Bangkok 10110
Tel 02-258-4900

Retail

Chantilli label at branches of Tesco Lotus Ivy label at branches of Villa Supermarket.

Published by Gourmet Media
Kimbers Farm, Wimble Hill, Farnham Surrey
GU10 5HL United Kingdom
E-mail : Laurence@csloxinfo.com

 What does one expect from a wine label? It must communicate. A label that fails to tell us what is inside the bottle fails in practicality and instigates no confidence in the consumer. But is it enough to purely convey the obligatory information about the wine? Once a label has done its duty by telling consumers who made the wine, where the wine is from, and what grape variety it contains, is there a need for more information?

In an age where even the smaller wine shops in every nook and cranny of the world offer hundreds, even thousands of choices in wine, it’s hard to blame wine marketers for coming up with tricks to make their wine stand out.  The extraordinary diversity in wine labels, from their colours to styles and even shapes can make an excursion down the supermarket wine aisle seem like your walking through an expressive art gallery!

With the emergence of an export-dependent quality industry, increased (wine) production, international competition and increase in retail power have all lead to greater importance on marketing and branding of wine. All around the world radical trade liberlisation policies have forced local wine companies to compete directly with imported wines and legislations of supermarket sales which normalized wine culture has stirred a huge rise in wine demand. This increased demand had lead to innovations in viticulture and oenology and thus greater emphasis on wine quality. This competitive nature accentuated by the normalization of wine culture and greater wine demand points out the challenges facing the folks in marketing.

With increasing retail power a greater importance is being placed on marketing and branding. The brand has become an image, the symbolism used by consumers. But all consumers are not the same, Lockshin, Rasmussen and Clearly (2000) distinguished four groups of wine consumers.

• The Connoisseurs (wine knowledgeable)

• Aspirational drinkers (wine pretentious)

• Beverage wine consumers

• The new wine drinkers.

Wine branding will play a noticeably different role within each of these consumer groups. Wine consumption is also found to be situational based (Belk, 1975) and consumption choices, influenced by occasion ad other contexts (Pettigrew, 2003). As the fine folks in wine marketing know, one size does not fit all.

This takes me back to the original question: Once a label has told you who made the wine, where it is from and what grape variety it is, does it need to tell you more?

Possibly not, take for example any old world producer where the label is the bare basics but it speaks volumes in history and story.  (Right: Chateau Hawt Batialley, France)

But with the fun nature of wine and the hundreds and thousands of wines available at a little wine shop every now and than, the folks from marketing will inaugurate a wine with a witty idiom in the anticipation that it will make the product jump off the shelf and into your shopping cart.

Take for example some real world fun wine labels, these labels offer consumers an added layer to their drinking experience – if you’re up for something fruity that is….

(Wine Lables sourced from May 2006)

The wine market is characterized by extensive product differentiation where marketing folks help to distinguish their wines through colour, label size, shape and style. A fun label tells an interesting story and attracts wines consumers from all four segments.

There has never been a better time to drink wine. Even the cheapest of wines are often well made and drinkable. Weird labels and funny names do not camouflage bad wines, rather if a winery makes an effort with their label than it is likely they have done the same with their wine.

So open a bottle, pour yourself a glass and toast to innovative wineries for producing delightful wines and those folk in marketing for the entertaining labels.

 Salute.

 for indianwine.com Sonal Maharaj

Ref

Belk, R. (1975). "Situational Variables and Consumer Behaviour." Journal of Consumer Research: 157-164.

Lockshin, L. S., M. Rasmussen, et al. (2000). "The Nature and role of a Wine Brand." Australia and New Zealand Wine Industry Journal 14(3): 77.

May, P. F. (2005). Marilyn Merlot and the Naked Grape; odd wines from around the world. Philadelphia, Quirk Books.

Pettugrew, S. (2003). "Wine Consumption Contexts." International Journal of Wine Marketing 15(2): 37.

Availability of good imported beverages has been consistently improving, not just in hotels and restaurants but even our  ine shops. Yet, certain delights of the segment are taking far longer than expected to arrive here. Importers blame the F&B professionals who do not stock these.

Those in the power to place orders  with importers say good imported wines do not move well enough and keeping a consistent supply chain is difficult. The consumer – those who are aware of the goods being denied just bring in their own, somehow; and others are not aware of what they are missing.

No Taste for Sweet Wines
Often that is the refrain one gets to hear. And another often repeated one is that it is difficult to pair Indian food with sweeter wines. However, in my personal experience, when a bottle of good sweet wine is opened among even moderate wine drinkers it is gone before you have a chance to even appreciate its pairing ability with food.

For those who have traveled around the world and tried different options, learning to appreciate and differentiate between excellent or good, mediocre or rubbish,
it is easy to know their palate in the wine segment. Rest of us have to learn it right here, even though wines are expensive in India. Maybe the various wine clubs and  societies have to do more in this field.

Indian palate is more tuned to the sweetness and we appreciate quality as well, but lack of appreciation cannot be blamed for non availability of a particular segment. And as for pairing ability of sweet wines with food – it’s not everyday that we consume a bottle of wine on a table of four with butter chicken, seekh kebab, daal and raita! But we do think of a wine while ordering salads, entrée, main course  consisting of duck, pork, cheeses, lamb and all kinds of antipasti.

Styles of Sweet Wines In rapid fire rounds where one is expected to respond to a question without taking time to consider their response, if an informed wine lover is asked to identify ‘Sweet Wines’ chances are they would say: Sauternes, Tokaj, Ice Wine and the German style (TBA) or Trockenbeerenauslese from Austria.

Premium grade dessert wines are often sold in smaller 375 ml bottles but Sauternes and Tokaj are available in the usual sizes because they are often enjoyed as an aperitif and or paired with dessert too. While each wine maker may add their individualistic touch to the way they make the wines, (a Tokaji may range from dry to intensely sweet dessert style); the aromas and complexity of these wines comes from not just the grapes but the style followed. Ageing ability of some of these wines is unbelievable, making a good vintage worthy of being kept at the right temperature for decades.

The beauty lies not just in their colour, aroma and texture but the freshness they retain despite being at times (not always) almost viscous with sugar content. The lighter versions of even late harvests of aromatic grapes like Chenin Blanc, Semillon or Sauvignon Blanc are easier to enjoy with more manageable sugar content.

Technical Bare Essentials
Irrespective of the grape used, the sweet wines need higher levels of sugar and alcohol and this is done by former leading to the latter. Removal of water from the grape to intensify the sugar and flavours is done by air drying the grapes when the climate is warmer, freezing out the water in cooler climates of in damp conditions using noble rot to desiccate the grapes. Essentially the sugar content of the grape is decided in the vineyard.

Addition of sugar or alcohol does not happen in better qualities and standard wines. Most appellations declare the various doctoring if undertaken by addition of sugar for fermentation or addition of brandy.

A Sommelier
One of the best selections of sweet wines in Delhi is with the Imperial hotel. It is not just a coincidence that the resident Head Sommelier, Stéphane Soret, is French. With over a dozen options, it is heart warming to note the list has a fair balance between the very exclusive, expensive and a more affordable range.

A 1982 vintage of Château d’Yquem Lur-Saluces is priced at an impressive 23,500 rupees but they also do a ‘by the glass’ option of the more affordable but impressive Château Jolys Petit Manseng Jurançon. And they offer the affordable version in a measure of 75 or a 150 ml. As Stéphane emphasises ‘this is an excellent Sauternes-style wine at a fraction of the cost of a Sauternes with delicious be getting the ‘second cousin’ treatment,  being almost add on for a comprehensive look. Even Brindco has five labels in their otherwise rather large wine list. Importers with smaller portfolios also tend to include at least one or two sweet wines but promoting them is another matter.

Mumbai based company, FineWinesnMore, has my personal favourite Ben Rye from the house of Donnafugata in Sicily. It is one of the five they have in their portfolio and Dharti Desai, CEO & Founder, is in agreement that given the exposure to dessert wines, Indians will understand and desire sweet wines more as, ‘our palate when it comes to spirits is conditioned towards the sweeter taste, that is why we prefer to add coke, other soft beverages or juice to our spirits.’ a wine glass with strawberries and then poured his wonderful Rosetta Malvasia! The experience and the ceremony will forever remain etched on my mind,’ she  concluded.

I too remember the Vin Santo I enjoyed in Chianti with almond biscotti. And a Gewürztraminer tasted in France, though it had no dramatic ceremony but the quality was exceptional. And another one was the 1942 vintage of Chateau Belingard Monbazillac (80% Semillon with Sauvignon and Muscadelle) again in France at the winemaker’s home after a gracious dinner.

There are others including offerings from South Africa and Ice Wine from Israel, enjoyed and remembered. Their arrival and availability in India is awaited.
 

Ameeta Sharma

Courtesy:  http://www.ambrosiaindia.com

 Languedoc-Roussillon – one of the fastest growing regions for Quality wines today

Some of the top wine critics have tipped Languedoc-Roussillon in South of France as the next region, to soon reach the wine quality of nothing less than Bordeaux and Burgundy - at a much attractive price. Today, Coteaux du Languedoc is one of the most sought-after appellations in France and this should continue to be the trend in the coming years. The five best known appellations in the Languedoc include Coteaux du Languedoc, Corbières, Faugères, Minervois, and Saint-Chinian.

Not so long ago, Languedoc- Roussillon region was considered to be an area which was producing lot of wines with not too much focus on premium quality. Most of the other wine regions in France and other parts of the world would buy bulk wines from here with great price value ratio. The popular category of “Vin de Table” and “Vin de Pays” covered majority of the production. Hence, needless to say, Rest of France and the International market perceived this region as a region for just every day wines.

Recently, I got an opportunity to visit France again, where, beside traveling to Bordeaux, I also visited some of the key Appellation d’origine contrôlée (AOC) regions of Western Languedoc-Roussillon including Coteaux du Languedoc, Minervois, Corbieres, Saint Chinian, Limoux and the region of Carcassonne. After tasting over 500 odd wines from these regions, I was pleasantly surprised to learn that these regions

have been producing some of the finest wines for ages. In the last few years, winemakers have made significant efforts to move focus to the quality of the wine rather than quantity production. Today, this region has a lot to offer to the wine lovers of the world.

Coteaux du Languedoc is a vast wine region located between Narbonne and Nimes. It mostly has limestone soil. “Coteaux” means a hill covered by vines. Coteaux du Languedoc region has a very long history. As per historical facts, the Greeks planted their first vine in France in this region in 500 years B.C. Post this Romans dramatically improved the wine making process themselves. Coteaux du Languedoc appellation was created in 1985 and has been evolving very well since than. At present there are several terroirs, crus and sub regions but it is becoming clear with time which regions have true potential. Many believe that the day is not very far when Coteaux du Languedoc will develop into a clearer and leveled classification system like Burgundy or Bordeaux. It is known for full body red wine; light rosé and light dry white. The key grapes in this region include Grenache, Syrah, Mourvèdre, Carignan and Cinsault in Red and Grenache Blanc, Bourboulenc, Clairette, Picpoul, Roussanne, Marsanne and Rolle in White.

"AOC in Languedoc-Roussillon and also among the largest wine appellation in France. The region is known for a variety of soil types and microclimates. The wines from the region tend to be just as varied as the terroir. To be specific, Corbières can be divided into 11 terroirs such as Boutenac, Sigean, Lézignan"

La Clape is one of the most famous Cru in AOC Coteaux du Languedoc today and it has already won lot of appreciation for its well structured and full bodied reds and tangy herbal whites.

Corbières is the largest AOC in Languedoc-Roussillon and also among the largest wine appellation in France. The region is known for a variety of soil types and microclimates. The wines from the region tend to be just as varied as the terroir. To be specific, Corbières can be divided into 11 terroirs such as Boutenac, Sigean, Lézignan. Majority of soil is limestone, marl and sandstone. This region is again famous for red wines. About 50% of the grape variety is Carignan. More and more wine are being made in oak barrels which clearly demonstrate the path taken Corbières is the largest

Courtesy:  http://www.ambrosiaindia.com

Close to my house is a ‘wine shop’ at least that is what its name suggests but in reality it is a liquor shop because they sell more of brown, white liquor and beer than wine, having said that, the situation has improved in the last two years that I have been visiting the shop, initially wine was reserved to a corner of the shop but now a days wine occupies more space and they are willing to run the schemes on wine during Christmas and New year, with these ‘wine shops’ I have a problem, most of the time these ‘wine shops’ keep wines of the first generation wine manufacturers of India and it is very difficult to get wines of the new generation and they sell the wine like they are selling any commodity, wines are offered by the colour ‘red’ and ‘white’ most of the times there is no mention of the grape that makes the wine.

In Maharashtra we have the ‘beer shoppe’ that have come up at many places in the cities where they sell beer and wines only and no brown/white liquor. This is a good opportunity for distribution of wines for the lesser known wine manufacturers.They can use these outlets to inform the market about themselves , their grapes and wines and conduct wine tasting or any other events at these outlets. This will help the ‘beer shoppe’ owners by increasing the traffic to his outlet and also help the wine manufacturer to establish his brand, improve his reach and most importantly to educate the customer on wine and methods of evaluating the wine. The wine industry can only grow in India by increasing the numbers of wine drinkers and this can happen only through educating the customer and these beer shoppes are a good opportunity for the wine manufacturers towards that end, I wonder how many of them are making use of this opportunity. Also selling to a beer shoppe owner will be ‘service’ driven and not ‘scheme’ driven as it happens in a traditional ‘wine shop’

I wanted to taste some wines of the new wine manufacturers so I went to one of the beer shoppe and I found that this outlet was no different than the ‘wine shops’ the look and the feel is the same and the same level of ignorance about wine, so any beer shoppe owner or any wine manufacturer takes steps to educate the counter staff of these shoppes will score some points over their competitors. I had to do shop hopping to get the wines I wanted to try they are the Reviolo, Chateau d’ori’s merlot and Vinsura’s sparkling white. So, here are my experiences with these wines

Reviolo syrah 2006 : The colour was ruby red and at an angle it was opaque and with no variation and violet at the rim. The aroma was of berries, medium bodies with soft fruitiness ,fizzy, lively, mildly tannic and acidic, I could taste some salt, medium to long finish complemented the pasta and the kababs we were having . I enjoyed the wine.

Chateau d’ori Merlot 2007 the colour of the wine was ruby and at an angle opaque and no variations. The rim had tinges of brown. The aroma was of berries, vegetal medium bodied, light, slightly tannic and acidic, after some breathing it was refreshing and complemented the chiken tandoori and the tikkas . we had a nice time with the wine and food.

Vinsura Brut sparkling white : The bottle looked good and the label impressive, the colour pale straw with somegreen tinge, aroma was fruity, green apples, green mango, fizzy, astringent, crisp. The bubbles were small and were continuos. This sparkling white can be recommended.

For indianwine.com

Nitin Rao
 

Pisco (from Quechua: pisqu, little bird) is a liquor distilled from grapes (a brandy) made in wine-producing regions of Peru. It is the most widely consumed spirit in Bolivia, Chile and Peru.

Pisco is a special liquor that can be drank straight or mixed to create many known drinks as well as exotic new cocktail combinations; mixers can include, but are not limited to: Cola, Sour Mix, Tonic, Fruit Juices and Margarita Mix.

Pisco Montesierpe is a front runner in hot and fashionable Latin American inspired cocktails and cuisine. The following are the cocktails presented by Pisco Montesierpe.

	THE BAY !
	MANGO SOUR !
	PASSION FRUIT
	STAR FRUIT SOUR !
	Passion
	EVOLUTION
	MONTE
	LYCHEE
	SUNRISE
	LOCO
	PISCOTONIC
	PRICKLY
	WATERMELON
	PISCO SOUR
	MANGO PISCOTINI
	Cranpisco !
	LOVE AT FIRST
	MOJITO !

Evidence from a large sample of blind tastings indicates that individuals who are unaware of the price do not derive more enjoyment from more expensive wines and that both the prices of wines and wine recommendations by experts may be poor guides for non-expert wine consumers, reports Subhash Arora



In a study conducted by Robin Goldstein, Johan Almenberg, Anna Dreber, Alexis Herschkowitsch, and Jacob Katz a sample of more than 6,000 blind tastings was taken. The results were part of the Working Paper read out on April 16 at the annual meeting of American Association of Wine Economists at Portland.

Individuals who are unaware of the price do not derive more enjoyment from more expensive wine. In a sample of 6,175 blind tastings, authors found that the correlation between price and overall rating was small and negative, suggesting that individuals on average enjoy more expensive wines slightly less.

For individuals with wine training, however, they find indications of a positive, or at any rate non-negative, correlation. The results indicate that both the prices of wines and wine recommendations by experts may be poor guides for non-expert wine consumers.

In terms of a 100 point scale (used by Robert Parker and Wine Spectator), the extended model further predicts that for a wine that costs ten times more than another wine, non- experts will on average assign an overall rating that is about four points lower, whereas experts will assign an overall rating that is about seven points higher.

The data set contains 6,175 observations from 17 blind tastings organized by wine critic, Robin Goldstein, which took place in the US between April 2007 and February 2008. A total of 506 participants tasted wine flights composed from 523 different wines. The wines were presented in a double-blind manner, so that neither the person serving the wine nor the person tasting the wine knew the identity or price of the wine.

The results indicate another reason why the average wine drinker may not benefit from expert wine ratings: he or she simply doesn't like the same types of wines as experts. This is consistent with earlier studies by Weil in 2001and 2005, where he found that even among the subset of tasters who can distinguish between good and bad vintages, or reserve or regular bottlings, they are as likely to prefer the "better" one as "worse"

These findings raise an interesting question: Is the difference between the ratings of experts and non-experts due to an acquired taste or due to an innate ability, which is correlated with self-selection into wine training? Investigating this further would be a fruitful avenue for future research, says the report.

In sum, in a large sample of blind tastings, 'we find that the correlation between price and overall rating is small and negative. Unless they are experts, individuals on average enjoy more expensive wines slightly less. The results suggest that both price tags and expert recommendations may be poor guides for non-expert wine consumers who care about the intrinsic qualities of the wine,' conclude the authors.

The study is relevant for the wine importers and consumers in India. Still in the nascent stage, most consumers fall in the former category. Going by the results of the study, the cheaper wines would be a better value, at least for the next few years. As our palates improve and we move to the second category, the taxes may also come down making higher priced wines cheaper and more affordable.

Subhash Arora

Courtesy: http://www.indianwineacademy.com
 

Well, we all know that the popularity of wine is growing rapidly in India though it has not indicated a significant increase in its consumption figure. But it has resulted in a lot of confusion among the beginners who are just learning about the varieties of wine, how to appreciate them and which region produces good wines etc.

The so called ‘experts’ are trained abroad and know a lot about the foreign wines. So, we really do not have experts who can tell us much about our own Indian wines, even if we have some good wines being produced in the domestic front, which are available at affordable prices in the market.

So, the only solution lies in experimenting on our own but after acquiring some basic knowledge about drinking wine.

Let’s start with the basic notion of drinking red wine without storing it in the fridge. The red wine has to be served at room temperature, which in Europe would many degrees lower then the room temperature in India, however it should always be a little chilled red wine.

Wine, in comparison to other spirits is always a great companion while partying with friends. So, may be a wine tasting session with friends could be of great fun.

So, how do you buy a bottle of wine!

In India, liquor being a state subject has varied prices as per taxes and its availability also widely varies from state to state. Same goes with the wine prices. However, due to the increasing pressure the government is considering several proposals to bring down the prices too. Many shops in Mumbai, price their wine cheaper than the printed price. In case, you find wine bottles at a good deal, it is better to buy few bottles and store them in storage racks, temperature-controlled wine cabinets away from the direct sunlight.

Winemakers have traditionally used corks because they closed effectively, while allowing just enough of the oxygen through for the wine to develop in the bottle. But most wines in the market today are meant to be drunk now, and not to be kept, so there’s less reason to use cork – and positive reasons not to, given the way cork can sometimes go bad and taint the wine’s taste. This is why more manufacturers are moving towards high tech (and expensive) screwcaps, but paradoxically, consumers are so used to corks they think these are inferior. Some Indian manufacturers, like Sula and Grovers, are pushing screwcaps, so don’t disdain them, but invest in a good corkscrew for those still using corks.

Sipping Notes:

White wine and roses should be drunk chilled.

Red wine can be slightly chilled, but what really helps, especially with most Indian reds, is opening them for a while before drinking. Take a sip when you open and then an hour later, and you’ll taste the difference. Oxygen softens the often harsh tannins in red wines, making them mellower and easier on the mouth. This is also why one swirls red wine in the glass, to let the air open it up.


 Courtesy:  http://www.ambrosiaindia.com

In case you are wondering, a wine “varietal” is a wine made primarily from one variety of grape like Cabernet Sauvignon, Merlot or Chardonnay. Many people don’t realize that wine can be made out of many kinds of fruit – blueberries, peaches, strawberries- anything that ferments. However, grapes are the most traditional base for wine. Since there are literally thousands of varietal wines, here is a helpful list of the most common:

Chardonnay – Chardonnay is one of the most popular white grape varieties in India, as well as the white grape of the Burgundy region of France. This wine is very easy to enjoy thanks to its full, round body and buttery, apple-y flavors which are often laced with toastiness (the latter comes from the oak barrels used in making most Chardonnays).

Pinot Gris/Grigio –Like Pinot Blanc, one of the white grapes of the Pinot family, and like Riesling, Pinot Grigio loves cold climates. The most renowned Pinot Grigios come from the northernmost regions of Italy, especially those regions that border the Alps, as well as Alsace, where it is known as Pinot Gris. In the U.S., Oregon is emerging as the top state for producing delicious, lively Pinot Gris with light almond, lemon and vanilla flavors.

Sauvignon Blanc – The famous white grape of the Sancerre region of France as well as New Zealand. Sauvignon Blanc also grows in Bordeaux (where it is usually blended with Semillon), South Africa, and in California and Washington state. Its wonderfully wild, untamed flavors are often reminiscent of grass, herbs, green tea and limes, often overlaid with a smokiness. In California, Sauvignon Blanc can also take on green fig and white melon flavors.

Riesling – Riesling is the renowned white grape of Germany, Austria and the Alsace region of France, though it is also popular in Washington state, New York state, and certain parts of California and Australia. This grape loves to grow in cold climates and when it does, it can exhibit exquisite delicacy and elegance with light peach and slightly mineral flavors.

Cabernet Sauvignon – Often called the "king" of red grapes, Cabernet Sauvignon is, along with Merlot, the famous grape of Bordeaux. It is also grown in other renowned wine regions throughout the world including California, Washington state, Italy, Australia, and Chile. Cabernet Sauvignon possesses what can be an impressive structure along with deep, rich cassis flavors.

Merlot – The most widely planted grape in Bordeaux, the red grape Merlot is also grown in most of the same places as Cabernet Sauvignon. In fact, the two are often blended. Because Merlot in general has somewhat less tannin than Cabernet Sauvignon, it often feels softer on the palate. Its flavors often run to mocha and boysenberry.

Syrah/ Shiraz – Shiraz is the leading grape of Australia and the classic red grape of the northern Rhone Valley of France (where it is known as Syrah). It is also grown throughout southern France. In the late 1980s and 1990s, California vintners also became increasingly fascinated by the grape. The wine often has an unmistakable whiff of white pepper along with wild gamey, boysenberry flavors.

Pinot Noir – One of the most renowned red grapes in the world, Pinot Noir is known for its supple silky texture and mesmerizing earthy flavors. Pinot Noir, like Riesling, requires a cold climate and its ancestral home is the cool Burgundy region of France. The grape, which is very difficult to grow and make into wine, is also grown in Oregon and California but rarely elsewhere.

Zinfandel – The much loved red grape of California, Zinfandel is grown in few areas of the world. In fact, its history has been mysterious. Zinfandel has recently been established as being identical to the Italian grape Primitivo. Zinfandel has a mouth-filling, thick berryness that is sometimes described as being jammy or chewy. White zinfandel (not a separate grape variety) is made when zinfandel grapes are fermented without their dark purple skins.

Now that you’ve had a brief introduction to a few basic varietal wines, you will have a better idea of where to focus your attention on the wine list. But most importantly, remember that there’s nothing to be afraid of when it comes to wine – especially when trying new types of wine. Discovering and learning about wine with your date can be a great way for you to be adventurous together.
 

Courtesy of Wine Market Council. For more information, visit www.wineanswers.com

"If there is anywhere a place that encompasses the perfect match of climate, soil, costs, human resources, and, above all, freedom for creativity and minimal bureaucracy to hinder the genuine development of a new and exceptional viticulture, that place is undoubtedly Argentina... Argentina's potential for wine making is amazing and the diversity of its future prospects is dramatic."

--- Michael Rolland, Wines of Argentina (published 2003)

 Located in the South American continent, Argentina stretches in area of around 2.7 million sq km and is one of the biggest ecological reserves in the world. The land of Tango  and a country  obsessed with passionate culture, Argentina is today one of the biggest tourist spots in the world especially for travelers form Europe and US.

 Most of the inhabitants of Argentina are mainly Europeans who settled after the Spanish colonization in 1860s, majority of which are from Spain, Italy, Germany and France. These people brought with them, the exceptional wine making techniques, which today is one of the key emerging industries in Argentina .

Argentina makes 55% more wines than sixth biggest producer of wines, South Africa, most of which is consumed within Argentina itself .

 According to one review by USA today, March 24, 2000

"Argentina has long been among the world's top five wine producers. But until recently, most of it was consumed within the country...Given the recent extensive vineyards plantings near the eastern slope of Andes and the Latin American food trend in the USA, the time is ripe for wines from Argentina"

Recently, Argentina has increased the trend towards exporting its wines to different parts of the world, most of which are mainly exported to US and Europe.

Stephen Tanzer, owner of Internationalwinecellar.com,on a comparison between Chilean wines and Argentine wines writes:

"Chile is a great disappointment to me. They've lost an opportunity. Fifteen years ago, people were discovering these great, cheap $5 Chilean bottles. Now, the makers have pushed all the good fruit up into their prestige bottling. But it's hard for them to compete at that level against France and California. Meanwhile, they've drained the more modestly priced level of production of the good fruit. I prefer Argentinean Wines. They're more expensive-- $20 to $30 per bottle--but the Argentinean Cabernets and Malbecs are more concentrated than the Chilean wines, ripe and slightly rustic. They're real wines, with more character than the more commercial Chilean Bottles. "   
               

---Excerpt from a winebusiness.com interview with Stephen Tanzer, 2002

A wide range of wines grow under the Argentine skies, majority  of which grows in Mendoza, which lies at the foothills  of Andes mountain ranges .Mendoza  has 141,080 hectares of land devoted to grape production. This region is situated at 2,500 feet above sea level. At these high elevations, there is better exposure to Ultra violet rays, and higher contrasts between day and night temperatures ideal for grape production. Such a great combination of climate, soil, light, temperature and low humidity are the key favorable factors for wine production in Mendoza.

  In the valleys leading down from the Andes, currents of air make for greater differentials. Because of the dryness of the climate, diseases such as mildew and botrytis are rare and most grapes ungrafted. The vineyards in Mendoza, Argentina are inhospitable to Grape Phylloxera, a serious pest of commercial grapevines worldwide which once destroyed 2 million hectares of vineyards in France in late 19^th century. This notorious pest also attacked Californian vineyards, threatening a loss of 20,000 hectares by the end of the century. Argentine wines are the some of the most "natural" wines of the world- the grape in France is normally treated 12-18 times a year (by pesticides). In Argentina the grape only requires only 2-4 treatments hence offering a range of Organic wine varieties.


THE REDS

MALBEC

It is a red variety coming from the southwest of France and is one of the best varieties that has adapted well to the Argentine soil. Initially known as "the French grape" in Argentina, it is now grown in the province of Mendoza, in the regions of Lujan de Cuyo and Maipu as these areas have a wide day-night temperature difference. In Argentina, over 50,000 hectares of land is devoted to this grape variety.

With very intense concentrated purple color and pleasant taste, it ranks amongst the top wines in the world. It has velvet texture and long soft flavor, and consists of aromas of berry fruits, plums, cherries and honey. As it is poured in glass, it gives secondary scents of coffee, wood and vanilla. 

CABERNET SAUVIGNON

This wine is historically associated with grand Bordeaux wines from France and is also the most widely recognized red variety in the world due to its adaptation to different regions without losing its typicality and essence (hence called king of red wines). In Argentina it is grown from Salta to Rio Negro regions. Almost 13,000 hectares of land is devoted to this grape , in Argentina.

The potential and challenge for world class quality from Argentina's finest vineyards continues to be more and more evident with each new vintage, not only with Malbec, but also with Cabernet Sauvignon, Merlot, and Chardonnay, all noble varietals."

---Robert Parker; Wines of Argentina (published 2003)  

This red wine is tinged with deep purple and navy blue notes and gives an aroma of red fruit, cocoa, dried fruits, pepper and raspberries. It is a wine rich in tannin and blends well with less tannic wines like merlot and cabernet franc. It requires careful processing as when it grows old; its bouquet increases while its natural astringency diminishes. After a brief stay in wood, followed by a year in bottle, it achieves elegant complexity.

SYRAH

This wine of French origin is one of the great blended wines. It is found in Valley de Uco of Mendoza. It is the most renowned wine after Bordeaux and burgundy from France. In the Cuyo region this wine is also known as balsamina or balsamine and in Argentina, this grape variety covers 7939 hectares of land.

This wine is aged in wooden casks and then in the bottle to give a solid wine, rich in tannin, vigorous and long conversation. To the eye, it has purple tinges with aromas of berries, spices and leather. It is a velvety wine, captivating the palate with its reminiscence of close and dry figs. It is a grape of late maturation and produces wine of soft great quality, apt for aging.

CABERNET FRANC

This red wine variety is genetically recognized as the parent of the famous Cabernet Sauvignon however the major difference lies in the way these grapes are grown and fermented. 

The wine is thinner skinned, earlier ripening grapes and lower in overall acidity. It ripens earlier than Cabernet Sauvignon.  It can survive colder winters but is very susceptible to damages by spring frosts. It exhibits fruitier and sometimes, vegetable or herbal flavor and is usually a lighter wine in both color and tannins. It has an aroma of spices, often reminiscent of plums and especially violet. It is a very common variety to be used as a secondary element in blended wines like Bordeaux or Meritage instead as a stand-alone wine.

TEMPRANILLO

This Spanish origin variety is grown in the valley of Cuyo. Argentina is the second country with the largest surface planted with Tempranillo vines in the world. The grape of this variety called tempranillo, still remains the same, maintaining its originality.

This wine possesses aroma of berries, and is blends well with cabernet sauvignon and graciano. Initially in Argentina, this variety was used to make low-cost, mass-produced wines; however now the trend is changing to production of high quality tempranillo wines.

THE WHITES

CHARDONNAY

This wine originates from Burgundy France, with synonyms like Aubaine (Côte d' Or), Auvernat Blanc (Orlénais), Beaunois (Chablis). These wines are spread in 4,600 hectares of area in Mendoza, in the colder regions, which allow for slow maturation and good acidity.

It is one of the best sparkling wines in the world that is light, delicate and fruity. The wine also can be structured, oily, lactic wine, rich in vanilla aromas. This is a very fine wine variety with yellow to greenish yellow tones and blends aromas of ripe banana, melon, peach or red grapefruit.  However in colder weather, fruit notes such as apple and pineapple predominate. Chardonnay is a medium-productive white variety with compact clusters that has small, spherical berries that are yellow-amber at maturity. Over-ripeness of the grape result in honey flavors. Fermentation in oak results in aromas of vanilla, butter and honey.

Of course, "you can't dismiss Chardonnay. It's the driving force for American wine consumption," says George Rose of Allied Domecq, the international beverage conglomerate that owns Balbi. "Chardonnay is incredible in Argentina,” says Catena." Altitude is the key. At different altitudes you get different characters. For example, more acidity from higher altitudes, more tropical flavors from lower altitudes. When you blend them together you get a more interesting wine with a lot of layers of flavor."

CHENIN BLANC

Coming from Anjou, Center-west of France, this wine clone variety has excellent productivity and oenological characteristics. In Mendoza it is grown in the valley of Cuyo, in area of 3566 hectares.

This wine is characterized with medium-sized, full and compact clusters with yellow-gold, ellipsoidal berries and has accentuated perfume. Because of its tight clusters it is susceptible to rot.

RIESLING

It is a classical German grape variety and spread in many parts of the world and can be dry, sweet, light or full-bodied. In Argentina it is not yet fully developed; however in other parts of the world it predominates especially in Australia, New Zealand and California.

This wine variety has a small cluster with small, spherical, yellow-gold berries. It has a characteristic delicate perfume. It is a vigorous variety with medium productivity although it is susceptible to rot. In the market the Riesling varieties are distinguishes by citric and herbal aromas, their light body and a well-marked acidity.

SEMILLON

Coming from south west of France, this variety is found in Valle de Uco in Mendoza and at present about 1300 hectares of land is devoted to this wine type. Semillon has different synonyms depending on the region where it is found. It constitutes a well-defined entity in the Cuyo, known only by this name. In Mendoza it is mainly found in Alto Valle de Rio Negro and Valle de Uco.

This variety has the great virtue of getting rotten and under certain conditions of heat and humidity, a fungus (Botrytis cinerea) softens the grape skin allowing it to dehydrate and the sugar contained by the grain to concentrate, to produce a sweet creamy wine. Characteristically this wine is light yellow, with aromas of wet straw, bland and possesses fruity flavors. Pale, frank yellow Semillon is used in the production of sparkling wines.

 VIOGNIER

This wine originates from South of Gaul, and is grown in province of San Juan and Mendoza.
 

To the nose it is a fresh and fruity wine with floral touches. To the mouth it is complex with secondary flavor of oak.

TORRONTES

This native Argentine wine is predominantly grown in the La Roja province in Mendoza and Salta. In the province, almost 12000 hectares of cultivated area is dedicated to this variety. This excellent fine Argentine grape dates back to the times when viticulture had just started in Argentina.

It is a light, young, fresh and easy to drink wine with golden color,  reminisces flowers, green herbs, rose and beeswax. It grows with Latin passion in the mouth. When well elaborated, it is a bright, clean, greenish yellow wine with memories of rose, honey, orange peel and ripe tropical fruits.

There are two varieties of torrontes developed in Argentina.

Torrontes Mendocino has medium-sized clusters with yellow-gold, spheroid, somewhat perfumed berries and its economic importance is growing.


Torrontes Riojano has large, loose clusters with white-yellow-gold, perfumed berries. This variety is widespread in the Argentine northwest, principally in the provinces of La Roja and Catamarca, where it produces highly desirable wines and liquors. It is very important in San Juan where it is known as Malvasia.

SAUVIGNON BLANC

This white wine grape variety originates from Bordeaux and the la Loira Valley, in France. In Argentina, it is grown in valleys of Mendoza and has gained a significant place among the fine white wine varieties. This variety in Argentina gets no oak treatment and according to Johnson from samcooks.com "Sauvignon blanc has a better future than Chardonnay because it loves heat." 

With citric and herbal aromas, these wines sometimes are one of the most complex and thickest wines.

Article written by:

PRIMROSE GANDHI

In the most basic sense, wine making is a natural process. There are five basic steps in wine making: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling.

Out of these, clarification is further a two step process, Filtration and  Fining. Filtration removes larger sediments. 'Fining’, on the other hand, removes smaller sediments, unwanted color, haze, bitterness, excessive astringency, off-flavors, unpleasant odors, dead yeasts. Fining uses proteins obtained from animal products. These proteins when put in wines, coagulates with the particles, and settles on the base as sediment which are then filtered out.

Most commonly used fining agents are Isinglass, Egg white and Gelatin. These compounds are obtained from animals and normally bought by winemakers from meat industry. Following is a description of these proteins.

Isinglass: Isinglass is a compound obtained from swim bladder of fishes. It is also called gelatin in the winemaking industry.

Egg White: Egg white is a pure protein and acts as coagulating agent.

Gelatin: Gelatin is obtained from bones, cartilage, and skin of animals. Gelatin is prepared by partial hydrolysis of the collagen extracted from skin, bones, cartilage, ligaments, etc. Most of the gelatin used in the wine industry comes from Leather or meat industry. 

Casein: It is a protein obtained from milk.

Chitosan:  It is a protein derived from shells of crustaceans.

If you are a strict vegetarian (like me!), you certainly would want to go for other options. One such option is to drink wines that use “Bentonite”. Bentonite is a kind of clay, chemically it is aluminium phyllosilicate which solves the purpose of fining in wines.

Today due to awareness for vegetarian and organic products, there are plenty of such wines available in the market.

Article written by:

Primrose Gandhi

No more is the idea of “organic products” limited to fruits and veggies, it has also found its place in wine industry .Today, more and more wines connoisseurs and environmental friendly people are inclined to buying organic wines. Looking at these demands, the number of organic wines producers has increased sharply worldwide.

However, there still remains a big confusion about organic wines. What actually are “organic wines”? What are “organic grapes”? Is there any difference between these two? Are “organic wines” made from “organic grapes”?

Legally "organic wines" and "organic grapes" hold different definitions. 

Organic grapes are the grapes which make no use of any sort of chemicals like germicides or pesticides etc. during their production. 

Organic wine is that it is made from organic grapes and also, during the making of these wines, no chemicals were used at all.

Generally grapes are sprayed with sulfur to prevent them from mildew. Powdery mildew, also known as Oidium is caused by the fungus Uncinula necator and popular wine grape varieties vary in susceptibility to powdery mildew. “Bordeaux mixture” is another commonly used chemical to prevent mildew. Its chemical name is “copper sulfate”. All the wines that we drink have sulfur or some similar chemical in them. The use of sulphites in wines is as an antioxidant.

Other chemicals which may be present in wines are Bentonite or Kiesolsol. These two are used as fining agents during the winemaking.

Making wines, without any of the chemicals is somewhat difficult to achieve. The reason may be emergencies like a pest attack or grapes plants catch a disease, or under normal conditions also, processes like “fining” involves the use of chemicals

According to the international law, the wines which are made from “organic grapes” are still considered “organic wines” and these are the wines which we see in the market today, with “organic” certification on them. Wines with less than 10mg/L sulfites are considered organic and they are permitted under the regulations stated by organic wines certification body.

ADVANGATES: There are lots of reasons why people choose these wines. It has its own advantages, firstly it’s free of chemical residues found in other wines and so these residues will not enter your body. Secondly these wines contain higher levels of anti-oxidants that can lower cholesterol and prevent cell-oxidation which may cause cancer

 TASTE: Some people believe that organic wines taste better. I cannot comment on it. I am sure some people do find it tastier. However generally, there is no difference in taste at all. Have you ever noted any difference in the taste between organic and non-organic fruits and vegetable? If you have, then you might be inclined to think that the organic wines taste better!

BUYING: If you are buying organic wines, there are a few things you need to check the label carefully. Even those wines that write "organic wines” may still be non-organic. Usually a wine with sulphites less than 10mg/L is considered organic wines as explained before. If you are very strict about the use of organic wines, then always check the certification before buying one. Also if you are allergic to any of these compounds like sulphites etc, then be wary!

Ever wondered what sorts of “animal products” are used in wine making. Familiar with compounds like Gelatin, isinglass, egg white etc. in Wines? No? Wait for my next article: VEGETARIAN WINES which highlights the “use of animal products in wines making”.

Article written by:

Primrose Gandhi