Reasonable WineSparkling Wine

Wine Making History and Processes

Admin — Sun, 22 Nov 2009 12:39:19 +0000

Winemaking history started way back 6000 BC. It became popular in ancient Greece, Rome, and Egypt. There are two general categories in making wine-the still wine production and the sparkling wine production.

Wine making started thousands of years ago during the early Bronze Age. It was proven by archaeologists that the earliest wine production came from the sites of Georgia and Iran in early 6000 to 5000 BC. Another evidence of wine making is found in Macedonia, a part of Eastern Europe. Remnants of crushed grapes are discovered there. In Egypt, wine became a part of their recorded history and played a remarkable role in their ancient ceremonial life. Wine was common in the classical era of Greece and Rome, too. The Roman Empire improved the cultivation techniques in making wine by establishing plantations as well as storage and by shipping wine all over Western Europe and other countries.

Wine consumption became popularized from the 15th century onwards, surpassing the devastating phylloxera louse of the 1870s. Many religious groups such as the Christian Church and medieval Islamic hindered the production of wines because they believed that it was forbidden. However, the Muslim chemists and Geber started the idea of distillation of wine for medicinal purposes.

Today, wine making requires a deep scientific knowledge and profound understanding known as oenology. Oenology is the science of wine making. Laboratory tests increasingly supplemented and replaced traditional methods. They offer comprehensive information about the process by studying and practicing oenology.

There are two general categories in making wine. First is the still wine production which entails no carbonation. The second is the sparkling wine production which involves carbonation. The most widespread and recognized example of a sparkling wine is the champagne. In other regions, a sparkling wine is called Asti in Italy, Cava in Spain, and Cap Classique in South Africa.

Process of wine making

Once harvested, grapes are flattened. Depending on what kind of wine is being made, fermentation usually takes between one to two weeks. Yeast changes nearly all of the sugar content in the grape sap into crisp ethanol or alcohol. Following the first fermentation, the juice is moved to containers in preparation for the next stage. It is in this stage that grape sugar is gradually changed into alcohol and the wine becomes transparent. Some wines are set aside to age in oak barrels prior to bottling giving it the additional savor. Still other wines are bottled right away.

Pressing

Pressing is a process of separating juice from the grapes and their skin. Grapes are gradually mashed out. Then the total amount of juice is immediately separated and ready for vinification. Vinification covers all the phases between the coming of grapes in the chai and the transfer of wine into oak barrels. This day, a lot of winemakers apply pressure to increase and determine the amount of tannin extracted from the juice. Pressed juices or wines are generally lower in acid compared to the free-run juice.

Pigeage

This refers to a local French term for traditional process or stomping grapes in an open area or fermentation tanks. Grapes are crushed to the surface and carbon dioxide gases are released. Layer of skins and other solids from grapes are called caps. Caps are the best source of tannins. Traditionally, the caps are mixed into the juice each day by stomping it through the vat.

During the first fermentation, yeast cells are mixed with sugar and they multiply. They produce carbon dioxide also known as alcohol. The percentage of sugar is well calculated. Its density is able to obtain the desired alcohol percentage. After fermenting the alcohol, malolactic fermentation takes place. This is a process in which particular strains of bacteria converts malic acid into milder lactic acid. This kind of fermentation is generally done to immunize desired bacteria thus ensuring wine with softer taste and superior complexity.

Cold and heat stabilization

It is a process used in reducing tartrate crystals, commonly known as potassium bitartrate typically seen in wines. Tartrate crystals are similar to clear sand or grains or wine crystals. Cold and heat stabilization is next in wine making process. Unstable proteins are removed and tartrate crystals (or potassium bitartrate) frequently found in wine is reduced. After the stabilization process, secondary fermentation and bulk aging come next. This is then continued by laboratory tests as well as blending and fining. Preservatives application, filtration, and bottling process come last.

Sparkling Wine or Champagne: What Are the Differences?

Admin — Sun, 22 Nov 2009 00:05:01 +0000

There is much misunderstanding about the difference between sparkling wine and champagne. When you taste them, you probably will not notice a great deal of difference and there is a good reason for that. The real truth behind sparkling wine and champagne is that they are basically the same thing. Due to technicalities, though, they get different names.

Sorting out what is in a Name

Technically speaking, champagne is always sparkling wine, but sparkling wine isn’t always champagne. The reason for this is that the only wine that can be labeled as champagne is that which is made in France’s Champagne region.

True champagne from France is considered the most famous type of sparkling wine. However, sparkling wine from regions around the world are selling quickly, too. Many have a taste that is quite comparable with champagne and are frequently sold at lower prices, which makes them more desirable to many people.

Making Sparkling Wine or Champagne

Sparkling wine and Champagne are made the same way. The only difference is where the grapes come from, with those being used in Champagne coming only from vineyards in France.

To make sparkling wine or champagne the process starts out the same way as any other type of wine. The grapes are harvested and the juice is collected. It is then blended, as needed and the wine sits to ferment.

At this point making sparkling wine or champagne starts to differ from other wines. The wine goes into bottles and a mixture is added of sugar and yeast. This helps to produce the bubbles. The wine is then fermented for a second time.

The bottle is capped to trap the carbon dioxide in the bottle. The carbon dioxide is what makes the bubbles. This is the traditional process of making champagne that comes from French champagne makers.

Once the yeast eats up all the sugar, the second fermentation process is finished. A residue is left behind in the bottle. It then goes on to age.

After aging, the bottled wine is shaken as it sits on the racks. This process helps the residue go to the neck of the bottle. The process is called riddling. It is usually done by a machine.

From here the bottles are frozen, the cap removed and the residue pops out. This process is called disgorgement. The bottles are then filled with a dosage that adds sweetness to the wine. The bottle is corked, labeled, and boxed for shipping.

Most sparkling wine and champagne is made in this manner. Cheaper sparkling wines may not go through fermentation in bottles but rather in a large tub and then get bottled afterwards.

As you can see, when you want to choose between sparkling wine and champagne there is not real difference. Many people prefer sparkling wine just due to the fact that it is often more readily available and less expensive. Those with distinguished tastes, though, may find champagne has a more refined flavor and prefer it. For the average wine drinker, though, either variety will work for whatever special occasion they are celebrating.

Delicious Meals for Delicious Wines Part 2: From Rim Rock Ranch

Admin — Sun, 15 Nov 2009 03:41:58 +0000

Blanc de Blanc

Mild & strong cheese, appetizers, seafood, Asian food, poultry, dessert/ fruit

Sparkling wine is one of the few types of wine that Asian food will compliment well. With a Blanc de Blanc we suggest an Asian themed meal including small sushi rolls for an appetizer, and a chicken dish such as chicken skewers with dukkah crust for the main course. Not only are they fairly simple to make, but they’re cute too! When it comes to dessert, you can stick with your Asian theme and make your own fortune cookies!

Serve Blanc de Blanc in a champagne flute, chilled between 43 and 48 degrees Fahrenheit.

Sample Recipe:

Chicken Skewers with Dukkah Crust

Dukkah makes everything better. This spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah, then is accompanied by a sweet-sour sauce of honey and balsamic vinegar.

If you have the time, you can make your own dukkah. Otherwise you can look for it at gourmet grocery stores, or online at stores like Spice Bazaar.

Ingredients:

2/3 cup balsamic vinegar

1/3 cup honey

2 tablespoons Dijon mustard

1/4 cup olive oil

24 chicken tenders, also called chicken tenderloins

1 cup Dukkah

1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)

24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)

Directions:

Heat the oven to 350°F and arrange the rack in the middle.

Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 minutes. Set aside to cool.

Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.

Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.

Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.

Extra Dry Sparkling Wine

Mild & strong cheese, appetizers, Asian food, poultry, dessert/ fruit

With extra dry sparkling wine keep it simple with an easy, yet delicious layout. Start with appetizers of crackers, cheese, and sweet fruit. Then, for dinner we suggest baked pesto Parmesan chicken with a salad. For desert go back to the sweets with fruit and chocolate, and another round of wine.

Serve the sparkling wine in a champagne flute, chilled between 43 and 48 degrees Fahrenheit.

Sample Recipe:

Baked Pesto Parmesan Chicken

Ingredients:

1 chicken, about 4 pounds, quartered, or other chicken parts

4 tablespoons prepared pesto

4 large cloves garlic, finely chopped

Juice of 1 lemon, about 2 tablespoons

1 tablespoon olive oil

1/4 cup shredded Parmesan cheese

Directions:

Line a 13×9-inch pan with foil and lightly grease the foil.

Wash chicken and pat dry. Trim excess fat and remove skin, if desired. Sprinkle lightly with salt and pepper and place in the prepared pan.

Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces. Cover tightly with foil and refrigerate for 1 to 2 hours.

Drizzle the chicken breasts lightly with olive oil. Bake at 375° for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.

Serves 4.

Explore the fizzy sparkling wines

Admin — Thu, 12 Nov 2009 22:52:21 +0000

Sparkling wines and champagnes are exciting drinks to explore; particularly the fizz formed due to high concentration of carbon dioxide makes them popular and very exciting to explore in the wine tasting events in Napa valley, California and France. Sparkling wines are fizzy due to the presence of carbon dioxide that is either injected or forms by the natural fermentation process. One of the most popular sparkling wine is champagne, however in some parts of the globe champagne or spumante are used synonymously for sparkling wines. As said earlier the people have wonderful experience in exploring the innate taste and variances of the different types of sparkling wines either manufactured by specialized sparkling wine producers or any other wine house in Napa valley. Majority of the tourists in California choose this popular destination because of its scenic beauty and ultimate wine experiences.

Sparkling wines traditionally are considered as one of the most appropriate festive wines. Further their unique features of food pairing with almost any cuisine and lesser alcohol content makes them suitable for almost any sparkling wine. Modern wine production techniques have brought good news for the wine lovers as they can access the whole range of sparkling wines at affordable prices along sheer impeccable taste.

It is interesting to know that bubbles in wine were formed naturally during fermentation but the vintners could not retain this phenomenon till they bottled wine. Vintners were aware that carbon dioxide is a natural byproduct of wine and on release it causes the liquid to sparkle. In Northern climatic regions, the climate tends to be cold before the grapes are harvested, thus leading to partial consumption of sugar and again during warm season the sugar starts fermentation. The British realized this and they developed a liking for the fizzy wines, thus came into light the fizzy, tingle and enjoyable sparkling wines. Champagne, one of the earliest hit of sparkling wines has made a significant mark that quite often Champagne is used popularly to connote sparkling wine. However this popular drink is manufactured adhering to some of the highest quality standards in all aspects right from growing grapes to labeling the wine. There are security aspects still maintained by the British particularly, for instance a year ago Belgians destroyed 270 cases of sparkling wine because of its false labeling as Champagne. However there are some countries that continue to deceit their popular wines under the name of champagnes. Champagne are popularly referred as king of sparkling wines, hence it is important that you select the appropriate drink that deserves to be titled under the prestigious name. Check the label if it is manufactured in France.

Napa valley has whole range of exquisite wines that are produced in wine country and even the world’s finest imported wines. Napa valley is just thirty miles long and few miles wide but it is undoubtedly the home of the some of the finest wineries. Napa valley has remained as the home ground of the elegant Chardonnay and Cabernet Sauvignon. In addition to this, the grapes required for sparkling wines also thrive extremely well in its valued soil. As California is a well renowned tourist attraction, wine country tours offer you the ultimate experience of visiting wineries, tasting wines, enjoying the scenic beauty and the superb tourist spots of California.

Beginners Guide to the Numerous Types of Wines

Admin — Tue, 10 Nov 2009 09:47:54 +0000

Throughout history wine has been very popular. In many different places throughout the world there have been many types of wines created over the years. Some of the most well liked wines are the white wine, red wine, the table wine, as well as the sparkling wine and the cooking wine.

Within these various wine groups there are also are sub types to them. Nevertheless, because these different elements are so numerous and varied to mention and may simply confuse the beginner; we will go into the four most popular kinds of wines.

The White and Red Wines

In terms of the popularity of wines, the red wine as well as the white wine are constantly on the top of the rankings. Numerous individuals throughout the world enjoy drinking these kinds of wines during as well as after having dinner. In the majority of European nations, it is very common for the people there to drink red and white wines. As a matter of fact, numerous Europeans would not think of their meal as complete if they don’t have a glass of wine.

The question often arises of; what determines a wines color? The answer is quite simple; the absence or the presence of the skin on the grapes determines a wines color. To produce white wine the skin of the grape is removed prior to extracting the juice.

On the other hand, the production of red wine happens by allowing the red skin or the grapes to come into contact with the juice while the fermentation process is happening. Because the majority of the flavor is concentrated on it’s skin, it is typical for red wine to have a stronger flavor in comparison to white wine.

Because white wine has a flavor that is light it usually goes well with meals that are subtly flavored as well as meals that are light. In contrast red wine is more ideally suited for meals with a stronger flavor.

The Sparkling Wine

An additional type of wine that is popular is the sparkling wine. Sparkling wines have a higher level of carbon dioxide which is manifested in it’s bubbly consistency. There are some wines that have much lesser amounts of carbon dioxide which is in direct contrast to sparkling wines that are purposely injected with carbon dioxide during the process of fermentation to give it a fizzing effect when consumed.

Numerous people refer to the sparkling wine as champagne style wines. Because this kind of wine fizzle is very much like there champagne counterpart, numerous people choose to use this kind of wine in place of champagne during times of celebrations.

The Table Wine

Another kind of wine is the table wine which has become very popular over the years. In this type of wine there is a greater content of alcohol compared to other kinds of wines. In the USA, the level of alcohol content of table wine if just within the 8.5% and the 14.5% content range. However, in the regions of Europe, table wines typically contain more than 14% alcohol.

When There are Quality Monthly Wine Clubs, are You Missing Out?

Admin — Mon, 09 Nov 2009 21:05:25 +0000

Monthly wine clubs introduce you to the world of wine in a unique way that is appreciated by both novices looking to their first introduction as well as experienced wine connoisseurs. Quality wine clubs are a great way to learn about wine and sample the best wines from around the world every month. A quality online wine club offers something for every level of appreciation.

As a member of a quality wine club, you enjoy the benefits of having your own personal enologist and wine merchant to take you on a journey of wine discovery. The world of wine is brought right to your door at terrific prices. You experience great wines to which you otherwise would not have access.

Loire Valley And Wine

Admin — Mon, 09 Nov 2009 13:13:41 +0000

When you think about wine the place that your mind first strays to is France and French wine. Often seen as the King of winemaking French wine has lots of history and prestige associated with it. There are many regions of France that produce wine – and of course it doesn’t stop at wine either. France also produces Cognacs which has recently become one of the coolest drinks to be seen with. In fact France produces all of the wines that people see as sophisticated, Champagne, Bordeaux, Burgundy, and Chablis being the top of the list. However she also produces many other wines from equally as good grapes.

In this article we will be looking at a particular region of France, the Loire Valley. The Loire valley is known as the Garden of France and the Cradle of the French Language. It has fine Chateaus or castles all around it and it is also noteworthy for the quality of its architectural heritage. In fact the Loire valley is not only a hub for French wine it is also the home of many historic towns such as Amboise, Chinon, Nantes, Orleans, and Tours.

The central part of the Loire River valley, between Maine and Sully-sur-Loire, is on the list of UNESCO World Heritage Sites, making it a very special place to visit.

When it comes to wine, the Loire Valley is also of considerable significance. The valley is divided into three sections: The Upper Loire; The Middle Loire; and the Lower Loire. There are two generic types of wine that come from the region. The Cremant de Loire which refers to any sparkling wine which has been made according to the traditional champagne method of producing sparkling wine and the Vin de Pays du Jardin de la France.

The Upper Loire is dominated by the regions of Sancerre and Pouilly Fume. Here Sauvignon Blanc is the main grape cultivated for white wine with Pinot Noir dominating the reds.

The Middle Loire is dominated by the region of Anjou and Saumur. Anjou is known for its rose wines – Rose d’Anjou and Cabernet d’Anjou, whereas Saumur is better known for its sparkling wines. The sparkling wine to come out of the Saumur region is made from the Chenin blanc grape.

The Lower Loire which is at the river mouth goes through the region of

Muscadet and is of course responsible for the Muscadet wine.

A characteristic of many Loire valley wines is the high acidity of the drink. This is something that highlights the fresh, crisp flavours of a young wine. Most of the wines from this region are better drank young or left for a few years before drinking.

When looking for French wines to buy it is a good first step to browse a range of wines from an online wine retailer. This allows you to see what is on offer before you decide what to buy.

Ukrainian Wines, a Trip and Taste for Life

Admin — Mon, 09 Nov 2009 08:00:39 +0000

Musty humidity fills my lungs as I stand in the Noviy Svit champagne cellar in Crimea. My eyes begin to adjust to the blackness cellar and I can begin to eye some of the surroundings.

I hold a single candle as my only source of light, I can see row after row of bottles filled with ageing champagne emerge in front of me.

The guide tells me with a stoic voice that the russian Czar Nicholas II wandered these halls, as we walked through long corridors. “Noviy Svit was Lev Golitsyn’s legacy and love to Ukraine.

Now, over 125 years after it was founded, Crimea’s Noviy Svit winery remains one of the former Soviet Union’s premier champagne-producing vineyards. The winery is located north of the peninsula’s famed South Coast, Noviy Svit maintains much of its old world charm, with a turn-of-the-century villa that overlooks the Black Sea coast and white, squat brick houses that dot the countryside around it.

After a long wait to visit some of Ukraine’s wineries, having caught the interest of wines several years ago after visiting some French and German wineries and enjoying this elixir several years.

You can choose lots of vineyards in Ukraine, but eventually you have to do it the old fashioned way, taste yourself through the selections available in the market today. Nothing else can tell you whether the wines suites your taste or not. I can recommend five places to visit; the Odessa Sparkling Wine Company, Noviy Svit, Inkerman, Koktebel and the famed Massandra.

Although I have never been a fan of the type of dessert wines Massandra specializes in, I feel that a trip excluding Ukraine’s oldest and most famous winery would be incomplete and not make justifications to Ukraine wine selection.

Other noteworthy Ukrainian wineries includes Crimea’s Zolota Balka, Oktiabyrska and Odessa’s Niva.

Readying for Roederer

The first stop is Odessa. First enjoy a breakfast accompanied with a cappuccino, eggs and mashed potatoes at a restaurant on the cozy Derebasivska Street, before making my way to the Odessa Sparkling Wine Company, which is about a 10 minute drive from the central train station on Frantsuzkiy Boulevard.

Today, much of the company’s production takes place in the same opulent building in which it was founded in 1896 by the French company Henri Roederer, which produced wines using the classic champanization method.

Little is known of Roerderer’s fate. The man himself seems to have just disappeared from Czarist Russia’s winemaking scene. What is known, however, is that the company became one of the leading producers of champagne in the Russian Empire.

In 1952, Odessa switched to producing sparkling wine using locally developed technology, which speeds up the champanization process. Although the company can produce 15 million bottles per year, it operates at only at half capacity because of Ukraine’s unstable economic situation. Odessa does, however, still export abroad, to Russia, Germany, Poland, the Czech Republic, Great Britain and the U.S., among others.

With 140 awards under its belt, Odessa is planning to release an elite line of sparkling wines under the historic Roerderer label in an attempt to capture more of the high-end market, whose patrons can afford $70 a bottle and up.

Visitors may sample Odessa’s different sparkling wines during arranged wine-tastings. When getting a sample of their sparkling wine, technician’s turns on a tap on the large vat where champanization occurs, and let the foaming liquid flow freely into a plastic jug. That jug turned into another and yet another as co-workers gathered around a table and offered me chocolate and their life stories well into the afternoon.

The delicate Massandra

The next stop is the Massandra winery, located four kilometers from Yalta on Crimea’s Southern Coast. The area’s semi-arid/subtropical climate infuses the grapes used in Massandra’s wines with a truly unique taste.

Massandra is majestic. Set against a mountain backdrop, the complex was built in the shape of a tetragon in 1894-1897 by Golitsyn, the founder of Noviy Svit and a man considered by some as the father of wine-making in Czarist Russia.

The winery has long tunnels that run deep into the granite of the mountains, thus ensuring the perfect low temperature necessary for wine as it ages in oak casks and vats.

For 40 Gryvnas (the local currency, eqvivalent to around 5 USD), a visitor can tour the Massandra complex, and see its vast wine collection of approximately one million bottles, and also enjoy a superb wine tasting. The oldest bottle in the Massandra collection is a 1775 Sherry from Spain; one bottle of Andalusian Sherry de le Frontera was recently sold at a Sotheby’s auction for $50,000. Previous Ukrainian President Leonid Kuchma had to personally approve the sale, it is told.

The tour of Massandra is well worth it, if only to see the collection, which is covered in dust and cobwebs, each bottle with its own history. It was fascinating to view up close the Russian imperial stamp on some of the uniquely shaped, hand-blown bottles.

The wine tasting is conducted in a bright room with a majestic view of the mountains, gives you a lesson not only in the art of how to taste wine, but in Massandra’s most famous liquids.

The tasting consisted of nine wines, highlighted by samples of the only dry wine Massandra produces – its red table wine – made of the Cabernet Savignon, Saperavi and Morastel grapes grown east along the coast near Alushta. Then there’s the Livadia Red Port, Massandra’s oldest wine, first produced in 1891.

But the crowning jewel is the White Muscat of Red Stone. After trying it once during the Soviet era, it is said that for several years Britain’s Queen Elizabeth II regularly ordered this dessert wine, which was secretly shipped to her by boat.

Welcome to the New World

Noviy Svit is a three-hour ride by marshrutka which is the buses used here, from Yalta along the kind of bucolic road that takes one’s breath away. The road runs along the coast, with the Black Sea on one side and the peninsula’s jagged mountain range on the other.

The bus stops in Sudak, where one can get a good view of Sudakska Krepost, the city’s Genoese fortress. Noviy Svit is located about eight kilometers from Sudak in a picturesque inlet.

During the summer, tourists can walk to the winery, which offers tasting year-round, whereas in the off-season, most find it best to take a cab from Sudak and have the driver either wait or return with them.

Walking around Noviy Svit, it is no wonder why Golitsyn made this the place his home; it simply boosts of beauty. Golitsyn, however, was interested in more than beauty.

He picked the location because it provided a good climate for the kind of grapes needed to make champagne. The wine-maker’s heart and soul went into Noviy Svit. Walking through the vaults, which like those at Massandra, lead into the mountain.Here in these mountains Golitsyn applied his wine-making knowledge, from viticulture to simply making the best champagne he possibly could.

Inkling for a good taste

Another 40 kilometers north of Noviy Svit lies Koktebel which is worth a visit for everyone. Back to the west coast we find the Inkerman winery, located near the bustling port of Sevastopol.

The region here consists of little but vineyards, so what sets Inkerman apart is that unlike many Ukrainian wineries, it still ages its wines in large oak barrels stored in abandoned rock quarries.

Inkerman takes its tradition from the nearby ancient Greek settlement of Chersonesus, where wine-making on the territory of modern-day Ukraine first began in the 4th century B.C.

This winery is a link with our past, and when you taste one of many Inkerman’s wines, dry and sweet alike makes you feel it in your throat as the wine makes its way through your body. There is a long tradition of winemaking here and you can literary feel it when you are present at this location. In its own way, the very wine itself recalls a part of Ukrainian history.

I wish you the best of luck if you try to visit this region and its facinating history and wines. You will not regret this visit i assure you. However, please do your homework first, taste some of the Ukrainian selection and make your own route for your next visit.

The English Sparkling Wines

Admin — Sat, 07 Nov 2009 06:09:56 +0000

Until recently, English wines, especially sparkling, were just known and consumed in Britain. It begins to change! Everyone is speaking about the climate change… The Champagne Climate arriving to the South of England with rumours of Champagne houses buying or looking for vinelands in the Sussex.

English wines (still or sparkling) really improved over the past few years. English sparkling are now competing with Champagne. The most recent blind tasting took place the 10th March 2008 (so few days ago!) organised by Decanter.

The tasters were Stephen Skelton MW, wine expert, Tom Stevenson, Champagne specialist, Oz Clarke, Benoit Gouez, Chef de Caves at Moet & Chandon, Waitrose’s Dee Blackstock MW, Andrew Jefford, award-winning wine writer and Decanter columnist and Steven Spurrier, Decanter’s contributing editor.

Over 60 sparkling wines from England, Wales and the Channel Islands, 3 Champagnes and one sparkling wine from Napa Valley in California were tasted. The Top 3 Sparkling wines were Theale Vineyard Founder’s Reserve 2003. Meopham Valley rose and Plumpton Estate’s The Dean.

The first Champagne, Duval-Leroy, ranked seventh. It was beaten by UK offerings from Camel Valley, Ridgeview, Nytimber, Denbies and Balfour Vineyards.

The tasters agreed on some aspects:

-The elite of English sparkling can face in blind tasting Champagnes without blushing

-Except with exceptional vintage, English sparkling have some problems with acidity even (too present even for the best producers) ‘Acidity was always a problem with English sparkling wines and I don’t see that improving,’ said Skelton. ‘That was the real problem with the good wines.’ Others agreed, citing winemaking faults and a lack of elegance in some wines.

-Traditional grapes of Champagne (Chardonnay, Pinot Noir and Pinot Meunier) give better results than autochthones grapes as Seyval Blanc or Huxelrebe, to reserve for still wines. ‘Some from the non-champagne varieties would have been better without the bubbles,’ said Stevenson.

-Pink sparkling category showed ‘certainly some horrors’, despite a rose wine coming second.

‘I was hoping we’d got over this,’ said Jefford. ‘There were some quite good wines,’ he added. ‘We should keep trying. If we had done this 10 years ago, it would have be a lot worse.’

A new phenomenon

UK supermarket chain Waitrose has announced they will plant vines to make their own sparkling wine. They hope to plant 4 or 5 hectares of Champagne grapes, Chardonnay and Pinot Noir on their 1,600ha farm in Hampshire in Southern England this year.

We know that chalk hills and clay loam soils are the best to grow Chardonnay, Pinot Noir and Pinot Meunier as in Champagne or Chablis. That’s on that kind of soil Waitrose will plant their vines.

The Waitrose sparkling will be ready for sell in 2014.

The United Kingdom has currently 300 vineyards and produces around 3.3 million bottles per year, but both planting and production are set to increase in coming years to an exemption from the European Union vine planting ban.

According to a Decanter’s journalist,’Land in southern England, especially Sussex, Dorset and Hampshire, is considered ideal for growing grapes for sparkling wine. French producers including Duval Leroy and Boisset are known to be – or to have been – actively looking for vineland in the region. ‘

Still according to Decanter, ’Other producers as diverse as Chateau Pape Clement proprietor Bernard Magrez, and Randall Grahm, owner of Bonny Doon in Santa Cruz, have expressed varying degrees of interest in southern England, which has the great advantage of costing a fraction of continental vineland.’

Some of the Best Ways to Preserve Wine

Admin — Thu, 05 Nov 2009 10:21:35 +0000

With the increasing popularity of wine, more people are becoming amateur wine collectors. The more you collect, the more you need to be careful about how to store it property. When we talk about wine storing, the very first thing come in to view is wine cellar, however it could be out of question for many people, although it is the perfect way to store wine. On the other hand, as you build up the collection there are few tips that can actually help storing wine and maintain its superb flavor with out wine cellar. The very first thing is to consider the kind of wine you need to store. Sparkling wine, for instance is the most susceptible to change when uncovered to sun and light. It is fine to maintain the wine bottle of sparkling wine out for some days, till it remained corked. If you are planning to wait few days before serving it, then better store these sparkling wines into variety of refrigerator. Remember, white wine is another more susceptible to changes from light or sun heat, so white wine must be stocked up either in a closed cool cupboard, or in the refrigerator. If you have fresh and good wines it is significant not to serve them at too chill of the temperature as this could actually spoil the flavor. The most favored temperature for severing white and sparkling varieties is 45° F. If you wish to store wine variety such as Merlots or Zinfandels in the refrigerator, it must be given a day for warm up to room temperature just before serving. Most of you may know that it is a common rule of not serving red wine chilled if wants to maintain the flavor. In case you intends to store wine in small wine rack, then store sparkling ones on the lowest rack then while ones and red ones above the white. This advice for storing wines is due to the fact that heat rises. Thus a wine needs the lowest temperature to remain fresh longer.If you select to store wine in a cabinet, there must be a good amount of air flow, since this could further stop mold from shaping, particularly on red wines. Be careful of old woods, which could cause the cap to rot. Any possible closet must as well cleared, and not smell stale or shows dry decay. Most wine fans also suggest that one store wine on its side wise, other than standing position. This maintains the wine in contact with the cap that stops air from getting into wine. Finally, one must never store wine along with other foods, which are able of fermenting. Fruit, green vegetables and cheese, which rot near a wine, could in fact cause the wine to start to die too, and these rotten flavors might enter the wine all the way through the cork.