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Guest Post: The Purpose of Oak Barrels in the Wine Making Process

April 18, 2021 2 comments

Today, I’m offering to you a guest post by Rachel Moore who works as a Marketing Manager at Rocky Mountain Barrel Company. Rocky Mountain Barrel Company provides used wooden barrels for spirits, like bourbon barrels, whiskey barrels, rum barrels, and wine barrels. Rachel Moore loves her combination of nature, wine, and nerdy friends who appreciate her homemade wines.

The long history of wine and oak is worth exploring, mainly because oak barrels are being used in wine aging literally forever. Oak is used as a flavored seasoning to bring aroma and quality to the wine. Whether French, Hungarian, American, or others, Oak contributions leave a lasting impression on the bottled wine.

What Is the Aim of Aging Wines in Oak Barrels?

Before the invention of glass bottles (the 1600s and earlier), most wines were processed and packaged in wooden barrels. In reality, paintings from this era often depict wine barrels strewn about. Although we’ve outgrown the need for barrels to store and ship wine, we’ve developed a taste for it. Oak Wooden Barrels are an essential feature of the modern winemaking process.

What Benefits Do Oak Barrels Have for Wine?

Oak makes three significant contributions to wine:

  • It includes spice compounds such as cocoa, clove, haze, and coconut aromas.
  • It allows for the intake of oxygen, making wine taste a lot more complex.
  • It produces an optimal condition for metabolic processes to occur, which results in creamier-tasting wines.

Let’s see some other advantages of using an oak barrel for the winemaking process.

1. Superior Aging Capability

In general, wines aged in oak barrels have greater aging capacity than those aged in steel tanks (or with alternatives, such as oak chips or oak staves). For example, if you age your red wine in an oak barrel, you are supplying your consumer with a commodity that can mature much more elegantly than red wine processed in a steel tank.

2. Re-Use Used Oak Barrels

First, used oak barrels can be used for the aging and fermentation process of the wine imparting milder flavors compared with brand new oak barrels. Second, oak wooden barrels can be purchased used at a substantial cost. Though bear in mind that the oak can lose the capacity to infuse after a few “cycles,” so pay particular attention to the aroma/flavor profile of your blend to ensure that the oak is strong enough. Moreover, oak barrels can be reused many times, reducing the initial investment.

3. High-End Brands’ Premium Association

It’s a myth that oak barrels are needed for luxury wines; in reality, many high-end wineries are transitioning to steel tanks for white wines and lighter wines intended to be consumed “fresh.”

However, there is no denying that there is a certain cachet synonymous with the use of oak barrels in the wine industry. Wines fermented in steel tanks are frowned upon in some circles. When deciding whether to use oak barrels or steel tanks, remember to think about your audience and how they will respond.

Two oak varieties are used to produce barrels worldwide: White oak from the United States and European oak from Europe. Of course, European oak barrels are not exclusive to European winemakers and vice versa.

Staves, which are broad pieces of oak wood closely fixed along with metal hoops, are used to make wooden barrels. Over a burn, the barrels are toasted to a normal, medium, or dark toast standard. Fresh barrels with a mild toast will have many vanilla and caramel flavors, while a darker toast will have various smokey, charred aromas.

The amount of oak taste transferred to the wine by oak wine barrels is affected by its age and size. Since they make more interaction between the wood and the wine, smaller barrels impart more oak flavor. Oak barrels lose their distinctive flavor compounds with age, necessitating replacement every few vintages.

Fresh oak aging alters the tannin composition of red wines in addition to incorporating oak flavors. Tannins from the wood leach into the wine, giving it a more robust structure. This helps a wine’s age-ability, just how long it lasts in the bottle. The wood also assists in the stabilization of tannins from grape skin, resulting in a silkier finish.

The Various Kinds of Oak Barrels Used in Winemaking

The American oak barrel and the French oak barrel are the two most popular wooden barrels used in winemaking.

As compared to French oak, American oak barrels are less expensive, have a larger grain, and have lower wood tannins. They also have a more substantial impact on the wine’s taste and aromatic ingredients, often imparting vanilla flavors with a much sweeter palate profile than French oak.

On the other hand, French oak is the wine industry’s “gold standard,” with higher wood tannins and tighter wood grains that have a more negligible effect on the aromatics and taste of the wine.

In a Nutshell
Whatever barrel you choose for the winemaking process, be sure it is of high-quality wood, and don’t forget to clean the barrels after use!

These were some of the purposes and uses of using oak barrels in the winemaking process. I hope this article was helpful to you and you select your oak barrels wisely!

Guest Post: Treat Yourself – How to Spend the Best Solo Wine Night

April 11, 2021 Leave a comment

Today, I would like to offer to you a guest post by Raichelle Carpio, retail assistant manager at Txanton Philippines. She obtained her Sommelier license with WSET2 by late 2018 and has been working in the hospitality industry over the past 10 years. Her exceptional skills have driven her to the top and the truth is she has a real passion for premium gastronomy, beverage, and service.

In the past, drinking alone was frowned upon. Somehow, it’s seen as the gateway to substance abuse. After all, everyone agrees that wine, or any other alcoholic beverages, for that matter, is better shared. Drinking wine, for most people, is ideally a social activity.

But that has changed due to the pandemic. To curb the spread of the COVID-19 virus, people had to self-quarantine. No social activities were allowed. As a result, wine-drinking shifted from communal to personal. And no one could be judgy about it. After all, we were all in it together. We were all self-isolating with our precious bottle, constantly reminding ourselves of the health benefits of wine, so we don’t feel guilty about drinking solo.

Still, it’s important to stay level-headed as you push through with your solo wine adventures. Pair it with the activities below, so you do not come off as a potential candidate for alcoholics anonymous.

Experiment with recipes that go well with wine

Even if you’re just a casual wine drinker, surely you know by now that white wine goes with fish or chicken, while red pairs best with red meat. Now, why not take your wine and food pairing knowledge to connoisseur levels?

On your solo wine night, don your apron and experiment in the kitchen. Cook something to pair with whatever bottle you have at hand. If you have a bottle of Barbera, it will go down well with a pasta dish like shrimp puttanesca. Ideally, you have gone grocery shopping before your wine date with your lonesome. Otherwise, you might not successfully pull off the dish simply by relying on makeshift ingredients available in your pantry.

Have around-the-world themed dinners

Take your wine and food pairing to the next level with around-the-world themed dinners. Planning to spend the next six Friday nights at home alone? Come up with a scheduled dinner where you take your palate to different countries with exciting culinary cultures. By the end of your quarantine, you will have traveled across six gustatory destinations.

For example, set the first Friday for Indian food. Curried chicken or vegetables will go well with a Riesling and Pinot Grigio. You may include Mexico, Japan, China, Italy, and Greece in your itinerary too.

Join virtual winery tours

Did you know that wineries host virtual tours? And you might find them enjoyable given your passion for wine. These tours will acquaint you with everything there is to learn about winemaking. From how grapes are harvested to how they are processed and stored, you’ll get up close and personal with your favorite beverage.

Look into brands like Martell, Louis M. Martini, Chateau Montelena, Kendall-Jackson, and Matanzas Creek. They are famous for not just their products but also for hosting virtual tours of their vineyards, production facilities, and cellars.

Photo by Matilda Wormwood from Pexels

Learn winemaking

If you got inspired enough by the virtual winery tours you’ve joined, it’s time to take your passion for wine up a notch. Learn winemaking is what we’re saying. No, you do not need a vineyard to pull this off. You can do this straight from home.

You’ll need some equipment, however. Do not worry because it won’t be expensive. Think fermentation containers and straining bags. You can even improvise.

As for ingredients, that’s where you can splurge. You will need lots of wine grapes, filtered water, granulated sugar, and wine yeast. A quick Google search will clue you in about the relatively graspable process of winemaking.

Wine movies marathon

Maybe you’d rather sit back and relax in front of your laptop instead of stressing yourself out cooking a dish in the kitchen or trying out winemaking. That’s OK too. Consider marathoning movies with lots of wine drinking. That way you won’t feel alone. You’ll see people enjoying the same stuff you’re taking pleasure in at the very moment.

Here you cannot go wrong with the film Sideways by award-winning director Alexander Payne, starring Paul Giamatti and Sandra Oh. Basically, the film’s about self-discovery set along California’s vineyards.

Other movies worth checking out include A Good Year, The Secret of Santa Vittoria, and A Walk in the Clouds.

Look into wine investments

Perhaps while nursing a glass of wine, it dawned on you that it’s time to diversify your financial portfolio. That’s an excellent realization to make while drinking solo. Commit to this realization by looking into potential wine investments.

You need to be a connoisseur to invest in wine successfully. If you have yet to fit the bill, do not fret. You have all the time to learn about all things wine. Once you’re confident with the knowledge you’ve acquired, it’s time to put your money in a, well, bottle. If you play it right, that bottle will earn you a massive profit in a decade or two.

You likely already know that drinking wine has health benefits, whether you’re nursing a glass of Spanish wine, Italian wine, or Costco wine. Wine is rich in antioxidants. It regulates your blood sugar and lowers bad cholesterol. It keeps your memory sharp and your heart healthy. These alone should keep guilt at bay whenever you drink wine solo.

Still, it’s worth noting that you must drink responsibly. Anything in excess is never good for anyone. You do not want to give those naysayers the chance to say, “told you so.”

To keep your wine drinking on the safe side, do it alongside other activities. The ones cited above are notable options you have, but they are by no means exhaustive. Get creative.

Pairing Lobster and Wine: What Works Well?

December 3, 2020 Leave a comment

Do you like lobster? Do you know what wine would work best with it? In case you are here to learn, I want to offer you a guest post by Kevin Fagan, who is Content Manager at Lobster Anywhere. Kevin is a bit of a ‘lobster geek’ and likes nothing more than fishing for lobster and (trying to) cook gourmet food at home!

Lobster and wine: this is a food and wine pairing that deserves some serious consideration. Lobster is a delicacy that can be cooked in many different ways and is a popular choice for a special occasion, such as a wedding, anniversary, or a birthday treat. Grilled lobster, lobster mac n’ cheese, Lobster Thermidor, lobster ravioli, lobster salad: there is a food and wine pairing for each recipe. Chardonnay is the obvious choice to serve with lobster, but there are many other wines out there that have plenty to add to your enjoyment of the tasty crustacean.

What is lobster?

Lobster isn’t an everyday dish for many people, so you may be forgiven for wondering exactly what it is and how it is served.

Lobster is a large crustacean famed for its two large pincers and extremely delicate flavored flesh. It is really a type of large prawn; in fact, langoustines and prawns are very similar. The taste of lobster varies according to the cooking method, so you need to think about how the lobster is going to be served before selecting the vintage. Boiled lobster, for example, leads to soft flesh that works well in many dishes. Grilled lobster, on the other hand, has a slightly chewier texture and a more robust flavor. Baking a lobster leads to a meatier consistency. And the accompaniment to the lobster dish also has a part to play in the dish’s overall flavor profile. The seasoning and marinades used to accompany a grilled lobster tail can be paired with a vibrant wine compared to a milder dish such as Lobster Thermidor, where the citrus notes of a Chardonnay are ideally placed to accentuate the delicate flavors.

Champagne, Prosecco, and other sparkling wines

Apart from Chardonnay, Champagne is a good option for serving with lobster; it is a classic choice that works really well, thanks to its buttery and citrus notes. Served chilled, it is perfect for serving with boiled or steamed lobsters with lightly flavored sauces or dips accompanied by flavored butter and dips. Blanc de Blancs champagne is usually recommended, such as the 2006 Pierre Moncuit, which is unsurprising when you consider it is made from 100 percent chardonnay grapes. You might feel adventurous and try a light Rose wine, ideal for serving with a lobster clam bake. Cava and Prosecco are similarly acidic and bubbly, enabling them to complement all types of seafood.

Other Whites to Try

If you plan to serve your lobsters with a rich or spicy sauce, why not consider a Riesling? Riesling is a highly acidic and often misunderstood and overlooked grape that can range from very sweet to very dry. As well as the high acidity, which is desirable when serving with lobster, the sweet and fruity flavors work exceptionally well with seafood. Choose a dry Riesling, such as a Viognier and Gewurztraminer have a rich ginger flavor that works well with lobsters.

A Château Yquem and some lobster, is it possible? The answer is yes, but only in certain circumstances. You can drink Sauterne with lobster as long as it is served as a salad with exotic notes (with mango, for example) or at least sweet notes. So a sauterne with a vanilla lobster is possible. You can also choose a late harvest of Pinot Gris.

Surprise your guests with an unconventional choice

 If you want to surprise your guests, turn to more complex white wines. That being said, be sure to keep an acidic base in the white wine you choose. Patinated wines will be particularly interesting with lobster. Thus, white Rhône wines such as a Châteauneuf du Pape or a Hermitage could be very interesting tests for pairing them. A Bordeaux white wine will be a daring choice but could prove to be very fruitful by turning to a Pessac Léognan, for example. Finally, a white wine from Languedoc Roussillon has every chance to enhance your plate.

Lobster and red wine

 Drinking red wine with lobster is very risky. The saltiness of seafood highlights the bitterness of reds; also, the iodine in lobster doesn’t react well with the tannins in red wine. If you don’t like white wine at all, you can still go for a red wine with lobster. However, care must be taken to choose a red wine with as few tannins as possible. Choose a wine already well-aged from Jura or Burgundy (between 6 and 12 years of aging). Finally, you can choose red wines from other regions as long as these wines are aged and have melted tannins.

Light, sparkling wines are best to serve with lobster and all seafood. Lobster is an expensive delicacy that deserves to be enjoyed with a good wine, but it can also stand up to a little bold experimentation if the mood takes your fancy. Just remember to ensure that the wine is highly acidic.

Winemaking: A Step by Step Guide

June 29, 2020 Leave a comment

Today I would like to offer you a guest post by William Reed, who is a passionate winemaker that continues his family’s the age-old tradition of producing quality homemade wine. With respect to
heritage and classic concepts as well as a zesty touch of the modern, William continues to explore the vast world of winemaking all while sharing his thoughts, ideas, and processes on his own personal website at myhomewine.com.

Winemaking or vinification is the process of making wine, from start to finish, which ends up having a lot of detailed steps you should know, so are you ready to begin this long but incredibly rewarding journey?

Some people say it’s easy to make wine but making good and fruity ones is only for the experts – well that’s not entirely true as we’ll see below. Summed up, the major steps on how to make wine are the selection of grapes, their fermentation to alcohol, and, lastly, the bottling. You can make all types of wine but the most common ones are red wine, white wine, or rosé, and even though they are pretty different between, their process is very similar.

Wine has been produced for thousands of years, being almost considered as an art, having an important role in religion and there is even a science that studies wine and winemaking, called oenology. Generally speaking, wine is an alcoholic drink made from fermented grapes with 5.5 – 15.5% alcohol and is a cultural symbol of the European life, changing from a nutritional supplement to a food complimentary beverage, compatible with a good lifestyle. Drinking isn’t safe for everyone and doing it more than moderate amounts can lead to health problems, however, a study from 2018 proved that wine can have great benefits because it contains antioxidants and it promotes anti-inflammatory and lipid-improving effects.

The classification of this beverage can be done according to its origin, methods, vintage, or variety used. Practices can be different in each country and have varied over time to achieve progress. Wine-growing regions all over the world have been improving their conditions with technological innovations to have better hygiene and control over the production process, contributing to the creation of wines suited to the taste of consumers. In fact, global wine consumption has risen with the purpose to enjoy in moderation, as part of a modern, sustainable, and healthy lifestyle. You can also take a look at the following guide in case you want to learn how to make wine at home.

With that said, I will now present you with the process of winemaking, in a thorough but also easy to understand step by step manner:

1 – Choosing the Perfect Grapes

The first step of all is harvesting! It’s one of the crucial stages in this operation, and it’s really easy to understand why – the better grapes you have, the better the product will be!

The moment the grapes are picked from the vineyard will determine their sweetness, flavour, and acidic and tannin levels – now we know why it’s called science. Some of the tracked conditions are the weather, the time of harvest and even the way you pick them – hand picking or mechanical harvesting. Even though there is a lot to consider and to control when it comes to reaching a nice final product, don’t get too scared, as you’ll only reach perfection through trial and error.

2 – Crush!

Once you have the grapes picked up from the vineyard, it’s time to de-stem them and gently squeeze them to liberate their content. This process, in the past or in traditional smaller scale farms, is done by foot. Nowadays, and in bigger wineries, mechanical presses are used to turn grapes into must (pulp) in a much faster and efficient way. Some say this can affect grapes negatively but it’s a more sanitary crushing step and also helps the quality of the final result. Personally, I’d prefer the machines rather than drinking wine crushed by some random farmer’s feet!

What is tapped from the must depends on the type of wine you are making. If white wine is what you want, then the seeds, solids and skins are removed from the grape juice. On the other hand, if red wine is what you prefer, the seeds, solids and skins should stay along with grape juice to offer it more flavour and that beautiful red colour.

3 – Sugar into Alcohol: Fermentation

It’s true, the third step is fermentation and is quickly defined as a transformation from sugar into alcohol – it seems like magic, am I right? It only seems like it, because here is where this process is the longest and most complicated, as it determines the quality of the final result.

As you already know, the product obtained from crushing will ferment because of the present yeasts that transform the sugar, as an energy source, producing ethanol and carbon dioxide. This explains the primary fermentation, which is called alcoholic fermentation, and will last from 5 to 14 days, requiring a lot of careful control (if the goal is a high premium luxurious wine). The second one is called malolactic fermentation, lasts another 5 to 10 days and it characterizes the pH 3,8 of red wines and 3,55 of white wines. Pure science! Temperature, speed and level of oxygen are also extremely important considerations and must be optimized. This whole process can take weeks or even months.

4 – Clarification and Stabilization

After fermentation, it’s time for clarification! This is where pulp, proteins, dead yeast, and other unwanted residues, created during the chemical reactions, are removed from the juice that you can almost call wine at this point. Particles that are insoluble and float, can be filtered and the ones that are soluble but still undesirable, can be centrifuged. Both of these methods need to be optimized to obtain a clear, healthy and appropriate wine. Some natural winemakers don’t clarify because they believe that it diminishes the aroma, texture, and color, so they leave the particles and compounds in red wines for aging – I follow this school of thought.

At this point, you already know that wine can be claimed as a complex mixture built upon microorganisms, and that it can be unstable and reactive depending on the environment and the condition submitted. One of the techniques to stabilize it is cold stabilization and it consists of exposing the wine to low temperatures, close to freezing, for two weeks. The complexity of this whole step is amazing because it enables winemakers to deliver their individual appeal to each wine.

5 – Aging and Bottling

This is the final step but one that is very important in winemaking, because it’s the relocation of the wine into oak barrels (my preferred vessel), stainless steel tanks or bottles.

Wine aging can be defined as a group of reactions that changes the properties of wine and allows it to develop unique flavors over time. Premium wines need to pass through this maturation step to acquire some amazing characteristics like aroma, color, flavour, texture and mouthfeel. Other light and fruity wines don’t need aging and reach their quality peak in a shorter time.

The major considerations in bottling are what kind of bottle to use, type of closure (sealing), (maybe cork), and if you want to add gas or not (not recommended at all for beginners). There are also a lot of kits available for you if you want to experiment making wine at home in a small but very educational manner.

Enjoy it – with Moderation!

Here is every important and crucial step in the winemaking process and you can apply them at your own industry or even at home! Yes, you can make this fruity, incredible juice without leaving your house. If you’re not interested in making your own, you can think about this whole procedure when you’re enjoying it, remembering the magic behind and realizing the work put on it.

Winemaking can be difficult because there are a lot of conditions you need to optimize, starting from picking the grape, to the act of bottling the wine, to the temperature you apply and the cleanliness. Now we can agree that this is almost an art and you have to learn a little bit of science too! Don’t forget that drinking wine in moderation has positive benefits linked to some cardiovascular disease due to the amount of antioxidants, isn’t that great? Thank you for reading and let’s have a glass of wine!

Guest Post: Why You Need to Drink Wines From Victoria, Australia, and Where to Try Them

August 3, 2018 4 comments

Today I want to offer you a guest post by Lucia Guadagnuolo who is a tour host and blogger for Wine Compass. When she’s not traveling or indulging in the fried delights of Southern Italian cooking, Lucia enjoys discovering the ever-changing food and wine scene in her hometown of Melbourne, Australia. She’s also recently completed the WSET Level 3 Award in Wines.

Becoming well regarded in the wine world for its cool climate expressions, you’d be forgiven for thinking otherwise of an Australian wine region. Warm sunny beaches and rugged Australian outback is what we’re used to seeing, and big bold Shiraz is probably what you’re used to drinking. While this might be true for the majority of Australia’s wine producing regions, Victoria, which is located in the South-East of the continent, experiences quite a cool to moderate climate. This, of course, is due to its latitudinal position, but also the cooling breeze from the Southern Ocean. So what does all this mean for those of us interested in exploring more of the wines from Australia? It means subtle, but varied expressions of Pinot Noir and Chardonnay. The two most planted varieties in the region, in both Yarra Valley and Mornington Peninsula, where most plantings of these varieties are found.

Australia has somewhat of a more relaxed approach to winemaking than some of the more traditional, old world countries. This means winemakers have the freedom to experiment and create wines from many different varieties that rival those of France, Italy and Spain combined. This same creative nature and desire for something different extends to the cellar door experience. Smaller boutique wineries, producing premium wines, are offering an intimate experience for visitors. You’ll often find the winemakers themselves pouring you a tasting, and giving you first-hand knowledge about the wine in your glass. It really doesn’t get much better than that!

So now you know why you should be drinking wines from Victoria, let’s find out the best places to try them…

Yileena Park – Yarra Valley

Carved into a hillside at the base of the Christmas Hills in the Yarra Valley, Yileena Park offers a unique and homely cellar door experience. They make premium wines that really highlight the great quality fruit being grown in the region today. Most of the wines at Yileena Park are aged for a minimum of four years before release, the reserve range is aged for 6 years, and the reserve Cabernet Sauvignon aged for 8 years before it’s available at the cellar door for purchase and tasting.

While you enjoy your wine, you get to experience endless views of the Steels Creek mountain range and devour a platter of smoked olives, cheeses, nuts and olive oil – all produced using the very barrels that their wines are matured in. Owners Bob and Diane are also always on hand to chat about the current vintage, and those gone by.

Pimpernel Vineyards – Yarra Valley

This quiet little cellar door in the heart of the Yarra Valley, is making a lot of noise in the wine industry, undoubtedly producing some of the best premium wines in Victoria. If you love your Pinot Noir, then you’ll be spoiled for choice with a significant range available and open for tasting. You can even compare different Pinot clones and the different winemaking techniques used to produce wines from each one. They also produce some outstanding Chardonnay, Chenin Blanc, Viognier, Syrah, and Shiraz, as well as some amazing blends.

Quealy Winemakers – Mornington Peninsula

A true testament to the Australian spirit of doing things a little bit differently, Quealy Winemakers on the Mornington Peninsula have set the standards in the region for growing unique varieties. The first to plant Pinot Grigio in the region and sell Friulano commercially, they have a range not often seen on the Peninsula. Pioneer winemaker Kathleen Quealy is often on hand at the cellar door to give you an insight into their winemaking techniques, and is always willing to give guests a private tour of the winery. Also, one of the few producers using terracotta amphora to mature their wines, which you’ll be lucky enough to sneak a peak at when you stop by for a tasting.

Ocean Eight – Mornington Peninsula

Set on a beautifully manicured garden landscape, this winery and cellar door really is picture perfect. In fact, the only thing better than the surrounds, are the wines. Not for sale anywhere else in the world outside of this very cellar door, you absolutely must visit Ocean Eight when on the Mornington Peninsula. Their premium range includes Pinot Noir, Chardonnay and Pinot Gris. Not a huge offering, but what they do, they do extremely well. Enjoy a tasting in their underground cellar, you won’t regret it.

Wine Compass are the Victorian wine country specialists and offer private guided tours of both the Yarra Valley and Mornington Peninsula, with bespoke itineraries specifically tailored to you.

 

South Africa’s Top 10 Méthode Cap Classique Wines

October 19, 2017 2 comments

Today I want to bring to your attention a guest post by Brittany Hawkins – for more information about Brittany, please see the bottom of this post.

Source: Wikipedia

Most of us know that real Champagne only comes from Champagne, France.

Some of us also understand that there is a significant difference in the processes used to make Champagne versus many other sparkling wines. But there are other bubbly wines that are made in the tradition of Champagne, which is known as méthode classique.

If you didn’t know this, we will fill you in on the details in a moment, but do know that this little fact is at least one part of the secret behind why South Africa’s MCC (Méthode Cap Classique) wines are so highly sought after?

What Makes MCC So Special?

When you drink a South African MCC, there are at least two key differences between it and the majority of other sparkling wines.

First, as alluded to above, MCCs are made in the traditional Champagne way. This means that the wine is fermented a second time in the bottle (not a tank, like some sparkling wines) using a solution of yeast and sugar. The bottle is left anywhere from 1 ½ to 3 years during the second fermentation. This process is what carbonates the wine.

So, when you open up a bottle of MCC, you are about to enjoy the closest thing on earth to Champagne other than Champagne itself. In fact, South African MCCs are truly rivaling French champagnes due to the quality of their grapes and wine makers.

However, while South African MCC is made méthode classique, it has some unique South African markers. Particularly, as a result of the warmer climate and consistent temperatures of the South African wine country, MCCs tend to be fruitier in character than Champagne and many other sparkling wines, creating unique tasting profile.

Now, let’s give you a run-down of the top 10 MCCs South Africa has to offer.

  1. Simonsig Cuvée Royale Blanc de Blancs 2012

Simonsig Wines in Stellenbosch is home to the very first South Africa Méthode Cap Classique.

It should come as no surprise, then, that we name Simonsig at the top of our list. In the 2017 Cap Classique Challenge, they had two double gold medal winners, as well as other medalists.

We have to agree with the judges of the annual competition in saying that Simonsig’s Cuvée Royale Blanc de Blanc from 2012 is number 1 on the list.

  1. Simonsig Woolworth’s Pinot Noir Rosé 2015

Produced by Simonsig only for Woolworth’s, this MCC Pinot Noir Rosé offers that fruity quality mentioned above, with a crispness sure to deliver a pleasing and refreshing experience.

  1. Domaine des Dieux Claudia Brut 2011

 Tucked away in the foothills of the Hemel-en-Aarde Ridge mountains, Domaine des Dieux is a boutique wine farm with very impressive, award-winning wines. Also a gold medalist in the 2017 Cap Classique, Domaine des Dieux’s Claudia Brut MCC will not disappoint.

Made from a predominantly Chardonnay and Pinot Noir base grown in a cooler climate than average South African wine, this MCC will deliver a bit fuller, more austere flavor.

  1. Boschendal’s Brut Rosé NV

 Boschendal farm, in the heart of the Stellenbosch wine country, is one of the oldest wine farms in the country, founded in 1685. Today, it is committed to biodiversity and sustainability.

Boschendal’s award-winning MCC, the Brute Rosé brings together Pinot Noir, Chardonnay, and Pinotage to create a unique, versatile blend that is as tasty to the tongue as it is pleasing to the eye. All the grapes and wine used to produce it come directly from their farm.

  1. Graham Beck Brut Rosé 2012

 The Graham Beck Robertson estate is situated in the cool Breede River Valley. They specialize in Cap Classique wines and have a cellar devoted purely to its making and are known for producing some of the best Méthode Classique in the world.

They have numerous award-winning MCCs, but their Brute Rosé recently won gold for best of 2017.

  1. J.C. Le Roux Scintilla 2011

J.C. Le Roux is considered to be one of the leading producers of MCC in all of South Africa. Located in the Devon Valley of Stellenbosch, they are considered a house of bubbly, producing top brands of Cap Classique – Scintilla and Desiderius Pongracz. While most of their MCCs are exquisite, we highly recommend you try their Scintilla 2011. 

  1. Babylonstoren Sprankel 2012

Babylonstoren is another wine farm committed to biodiversity, sustainability with many ways for guests to interact with their farm and winery.

Their award winning MCC, their 2012 Sprankel, is composed of Chardonnay grapes which are carefully chosen from various different vineyards with ideal altitudes. They bring these grapes together to create an MCC with a vibrant and crisp fruity flavor with hints of citrus and passion fruit. 

  1. Laborie Brut 2011

Established in the 1700’s, Laborie has been operating as a world class wine farm for some decades now.

Their award-winning Laborie Brut was made with tender loving care, allowed to mature on its lees for 24 solid months before it was disgorged and bottled. 

  1. Stellenbosch Infiniti Brut

A name well established as one of the greats of the South African wine estates, it should come as no surprise that Stellenbosch produces a superb MCC. Their Infiniti Brut will give you a unique MCC experience, with warm nutty flavors with a hint of citrus.    

  1. Bon Courage Jacques Buére de Blancs 2010

Located in the cooler region of Robertson valley, Bon Courage Estate is home to both locally and internationally recognized and acclaimed wines.

Their line of MCC’s, the Jacques Bruér line, all undergo at least 36-48 months of yeast contact before disgorgement. The Blanc de Blanc is especially exquisite.

For more information on South African Wine farm tours and how to visit them when in South Africa Explore Sideways has all the information you will ever need.

 

Brittany head shotAbout Brittany Hawkins:

Brittany’s passion for food and wine began in her hometown, Napa Valley, California, where she grew up immersed in the wine industry. After receiving a degree from DePauw University, she began her career in Silicon Valley in the advertising and marketing industries. Brittany moved to Cape Town 3 years ago where she launched Explore Sideways and has since been able to marry her interests in food, wine, travel and tech to create transformative experiences around the world.

Guest Post: 5 Wonderful Reasons Why Should Go a Culinary and Wine Vacation for Your Next Travel Getaway

September 7, 2017 2 comments

Today I want to offer to your attention a guest post by Lystia Putranto,  a personal & professional development blogger for BookCulinaryVacations.com. Lystia is a lover of travel, a self-professed foodie, and an amateur cook who admittedly spends way too much time surfing the web.

As the last quarter of the year is around the corner, many of us are taking advantage of this time to plan our next great adventure. If you happen to be a food and wine lover and you’re on the hunt for travel ideas, there’s no better way to indulge in your passions than by going on a culinary and wine focused vacation!

For starters, did you know that by 2015, 77% of leisure travelers can already be classified as culinary travelers? This trend has continued to rise and is predicted to rise even higher in the coming year. So, if you have yet to join in this exciting (and not to mention delectable) bandwagon, it’s about time that you do so.

As a lover of travel, food, and wine, I can personally attest that there’s much to gain and experience through this unique type of holidays. But if you’re not yet convinced, on this post, I’m sharing with you five of the many wonderful reasons why you should sign up for a culinary vacation too:

1.      You’ll Discover New & Exciting Flavors

In order to truly make the most of our travels, keep in mind that we can only grow and enrich our lives by doing something we have yet to try. So instead of setting yourself up for yet another touristy sight-seeing trip, why not try (and taste) something different for a change?

With a new destination comes plenty of delicious local eats & drinks. Through culinary holidays, you’ll get an amazing opportunity to explore a variety of new and exciting flavors through its delicacies and locally produced beverages – and yes, in many sought after destinations such as France, South Africa, Chile, and California, this certainly includes a whole lot of wine!

As you already know, food is almost always much more delicious and authentic when we enjoy it in the country or place of origin. You’d also be interested to know that some local dishes and ingredients are extremely rare and would not be easily found anywhere else in the world so this the time to take full advantage of it.

2.      You’ll Expand Your Knowledge

Looking to deepen your culinary and/or wine knowledge? During a wine vacation, for example, you won’t only be tasting the various wine that the winery produces, you’ll get to learn all about wine far beyond what you would learn in a wine tasting event such as how to harvest grapes as well as the steps of the entire wine production right up to its bottling process.

3.      You’ll Learn How to Prepare Authentic Delicacies

Image credit: Alila Manggis Bali

What makes culinary vacations stand out from the usual “run-of-the-mill” vacations or food tours is that you also get the opportunity to prepare them from scratch yourself! This way, you can learn to recreate them back home. That is the simple yet powerful beauty of a hands-on cooking experience.

As a self-professed foodie, I adore all type of cuisines – but I must admit that Thai food is amongst my top 3 favorites. So, on my last trip to Thailand, I decided to sign up for a cooking class in Bangkok to learn how to prepare authentic Thai dishes such as Tom Yum Goong and Pad Thai.

In the end, not only did I thoroughly enjoyed the experience, thanks to the warm guidance of the school’s professional instructors, I was also genuinely impressed how fun and easy it all was!

As an added bonus, some cooking vacations may include visits to the local markets where you get to purchase the ingredients for your meal or even pick your own fresh produce straight from their own farm. In this case, it’s not uncommon that everything you make is farm-to-table ready, making your holiday that much more special.

4.      You’ll Make New Friends

Image credit: Porto Club Travel Services

Whether you prefer traveling solo, with a partner or in a group, through a cooking vacation, you are bound to meet plenty of new people. This includes both locals as well as other travelers from all corners of the globe. This is your chance to cultivate a better understanding of the diverse culture and languages of the world. Who knows? Perhaps some of the people you meet on your trip may just end up becoming (new) lifelong friends!

5.      You’ll Immerse Yourself in the Local Culture

Image credit: Cris Puscas

They say that travel is the only thing that one can buy that makes us richer. I personally believe this to be true. It allows us to learn more about what our beautiful world has to offer. And there’s no better group of people that will be able to teach us a destination’s local culture than the locals themselves.

Culinary travel allows you to center your trip on cultural immersion – meeting the locals, sampling local cuisines and beverages, and indulging yourself in the local ways of life. It’s an experience that will not only tantalize your taste buds but also one that will open your eyes and mind to a whole new perspective of seeing the world.

Tango Tours – A Pioneer In Wine and Culinary Tourism

April 28, 2017 5 comments

Wine and Travel – aren’t those the best together? Visit new places, try new wines, then more new places and more new wines. I’m sure this is simply a music to the ears of many. Today I want to offer to your attention a guest post by Mark Davis, Managing Partner at Tango Tours – A Luxury Travel Company (www.tango.tours) – the company which can help you realise that dream of having a great time and great wine while travelling the world.  And as we are still in the Malbec Month of April, below you will find the Argentinian wine Infographics, courtesy of Tango Tours. Cheers!

Do wines fascinate you or are you yet to explore about this luxurious drink? Tango Tours will make that happen for you. Whether you are planning a private wine tasting tour or looking to indulge in a world-class and an unforgettable culinary experience, this is the right place for you.

Food And Wine Tour– Tango Tours curates food and wine tour to feature the finest restaurants serving local delicacies.

Exclusive Vineyard Tours– You get to explore some of the exclusive vineyard tours featuring wineries that are publicly inaccessible.

Luxury Wine Tours– Enjoy a guided luxury wine tour and taste some of the most exquisite wines of the world.

Deluxe Accommodation– You will be offered deluxe accommodation during your tour so you can sink into the silky soft beds of a luxury five-star hotel after a long and fulfilling day.

Tango Tours covers the most popular wine destinations around the world and the tours include:

Argentina Wine Tours– The itinerary features tasting the Argentinean Malbec, luxury food and wine adventure across Argentina and a visit to the reputable Argentina vineyards, along with discovering the local cuisine and culture.

Napa/Sonoma Tours– The luxury wine tour packages of the Napa and Sonoma valley offer you with a unique wine and culinary experience. From the sprawling vineyards of the region to delectable dishes from the finest restaurants, you get to explore everything.

Chile Tours– The highlights of Chile Tours include deluxe tour packages for wine connoisseurs who wish to explore the best of Chile.

Custom Wine Tours– If you have a specific destination in mind, Tango Tours helps you plan the vacation of your dream. Pick a place of your choice and we will make all the arrangements.

Why Choose Tango Tours?

At Tango Tours, we have an extensive knowledge of wines and food from the famous wine regions of the country. We work closely with some of the best winemakers and restaurateurs in the food and wine industry through which you can access private wineries and prestige vineyards across the region.

All ready to enjoy the fruity Merlots of Chile and Napa/Sonoma Valley or the dark, smoky flavors of the highest-quality Argentine Malbec? Just pack your bags and let us plan it for you and give us a chance to take you on a remarkable food and wine adventure.

 

Just in: Another Wine Auction From Invaluable

February 24, 2017 Leave a comment

This is a guest post, or may be rather a last minute guest announcement from Invaluable, the company wich runs wine auctions. This is truly a last minute, as the auction starts tomorrow. But – if you got some spare change, you can use it to get that bottle of Pétrus… 

Invaluable teaming up with Waddington’s, a fine wine auction house in Canada, over the next week to auction off almost 700 exceptional lots from an international collection. Waddington’s experience in auctioning dates back to 1841. There are three different auctions in the upcoming week: Fine & Rare Wine, Fine Spirits, and Fine wine.

These three auctions by Waddington’s take place on February 25 and the 28th. We’ll be auctioning off nearly 700 wine and rare wines and spirits. Saturday’s auction begins at Toronto’s Nota Bene Restaurant where Chef David Lee will prepare an exquisite three-course lunch before we launch into the auction. This auction is followed by two auctions on the 28th; the first offers fine spirits and the second offers fine wines.

Here are a few noteworthy lots from the upcoming events:

Lot 87: CHÂTEAU PÉTRUS 2009

Estimated Price: $19,900 – $23,100

Quantity: 6, Size: 750ml

Notes: This 100% Merlot has a dense plum/purple color and a sweet nose of mulberries, black cherries, some subtle toast and licorice as well as a floral element. A wine of great intensity, a multidimensional mouthfeel and full-bodied, stunning concentration, the 2009 Petrus is everything one would expect of it.

Lot 1: Armagnac Chateau de Laubade

Estimated Price: $1,100 – $1,300

Quantity: 1, Size: 750ml

Notes: Bottled in 1948, in original wooden box

Lot 76: Screaming Eagle Cabernet Sauvignon

Estimated Price: $7,300 – $8,500

Quantity: 1

Notes: The blend of 88% Cabernet Sauvignon, 10% Merlot, and 2% Cabernet Franc was bottled in 1999. It boasts an opaque purple color along with a gorgeously pure nose of creme de cassis, charcoal, and floral characteristics. The wine is opulent, dense, and rich, with exceptional purity, a viscous texture, and impressive underlying tannin that frames its large but elegant personality.

We have a variety of wine and spirits along with collectibles up for auction daily, so stay up to date with Invaluable; you never know what you’ll find.

Desperately Seeking Saperavi

November 2, 2016 16 comments

Saperavi is one of my absolute favorite grapes. It is capable of a wide range of expressions, as well as extended aging, and Saperavi wines often present an unbeatable value compare to any wines in the same or even higher price category. Saperavi is typically associated with the Republic of Georgia, where it is an undisputable star, but it is slowly gaining its enthusiastic following in the other regions. This grape also became a connection point between myself and Rich Rocca, whose passion for the Saperavi is unquestionable, and I’m always looking forward learning from Rich as to what is going on in the world of Saperavi, especially considering his focus on the New World regions. I thought it would be perfectly appropriate to offer pages of this blog for the guest post from Rich, who shares his quest for Saperavi below.

saperavi-grapes-marani

Saperavi Grapes. Source: Marani website

My name is Rich Rocca and I write the wine blog wpawinepirate. I have covered a wide variety of subjects in my posts but the primary objective has always been to provide my readers information about the wineries and vineyards in my home region of Western Pennsylvania. The Finger Lakes Wine Region of New York (FLX) has also been of great interest to me. I have made numerous trips to the FLX and it was during these visits I discovered Saperavi. Anatoli and I became friends after we began exchanging our thoughts concerning the state of Saperavi in America and even Saperavi wine itself. Those years of accessing the progress of this grape eventually lead to Anatoli’s gracious invitation to write a guest post on his blog which I eagerly accepted. Saperavi has always been a “Secret Handshake” type of wine that you either knew about or you didn’t. Here’s your chance to get into the club but unlike in the past don’t keep it to yourself and spread the word about this rising star.

The vintners of the Northeastern United States have long searched for a red wine grape that could be their signature grape. Over the years several have been on the cusp of becoming the iconic red wine grape that would be identified with the region for producing world-class red wine. Vintages of Lemberger and Cabernet Franc have produced stellar wines that can hold their own with other regions but just couldn’t elbow their way through a crowded field of reds for the attention of the wine drinkers of the Eastern U.S. and beyond. The fact that you are reading this post proves that you have a curiosity about something new in a world full of wine that can be overwhelming at times. The following is a summary of information I have gathered over the years about this intriguing grape from the winemakers and vineyard managers who know it best.

Saperavi is an ancient grape that can trace its origin to the Kakheti Region of Georgia and the surrounding regions as far back as 6000 B.C. Saperavi is a teinturier-type grape, which means it has a dark skin and a pink-tinted flesh. A teinturier variety of grape will produce an intensely colored juice when crushed because both the skin and flesh contain the water-soluble pigment anthocyanin which is responsible for giving fruits and vegetables their red, blue and purple color. Saperavi is a very adaptable loose bunch, late-ripening, cool climate grape variety that can produce large yields without sacrificing much in the quality of the fruit. These vines are able to thrive in cool climate regions even at high altitudes because they have above average resistance to cold temperatures. A more cold/frost tolerant hybrid called Saperavi Severny has been developed by incorporating genes from the hardy Severny grape. Traditionally Saperavi wine has been blended with lesser wines but recently it has been gaining popularity as a varietal bottling. A common translation of Saperavi is “dye” because it makes an extremely dark colored wine. Saperavi wine is known for having good acidity and firm but not overwhelming tannins. It is these attributes that make it a wine that takes well to aging with some examples being found to have aged nicely for fifty years. Georgia recently has had political problems with its neighbors over the export of wine, notably Saperavi, but that is a blessing in disguise because it is diverting more wine to the world market.

When talking about Saperavi I can’t contain my excitement and expectations for the wine being grown and made in the United States. I have coined the term “New World Saperavi” for the wine being grown and made by three wineries in the Finger Lakes Wine Region of New York and one in Central Pennsylvania. In the FLX Saperavi is being grown and made at Dr. Konstantin Frank Vinifera Wine Cellar by Fredrick (Fred) Frank, the son of Willy Frank and grandson of Dr. Konstantin Frank, two legendary winemakers. Saperavi winemaking is well established at Standing Stone Vineyards thanks to Martha (Marti) Macinski (owner/winemaker). She is one of the pioneers of Saperavi in the FLX and is making her wine using grapes from her ever expanding Saperavi vineyard, arguably the largest in North America. Anyone familiar with FLX Saperavi knows John McGregor at McGregor Vineyards the maker of McGregor Black Russian Red. This wine is often referred to as “THE” cult wine of the FLX. McGregor Black Russian Red is a unique blend of Saperavi and Sereksiya Charni and is only produced at John’s Keuka Lake winery. The only other producer of Saperavi outside of the FLX is Fero Vineyards and Winery in Lewisburg, Pennsylvania. Chuck Zaleski is the owner/winemaker at Fero and as his award-winning Saperavi vines mature he has been experimenting with different wine making techniques and styles to capitalize on the distinct characteristics this grape exhibits.

Fero isn’t the only winery exploring the possibilities of Saperavi, all three of its counterparts in New York continue to hone in on their particular vision of what Saperavi can be and what styles it can be made into. Their success isn’t going unnoticed as more vineyard managers are planting Saperavi but the addition of newly planted acreage is slow. There are several factors that have hindered the spread of Saperavi not the least of which is the scarcity of the vines themselves. Two eastern wineries that have young Saperavi vineyards are Knapp Winery in the FLX and White Barrel Winery (formerly Attimo) in Christianburg, Virginia. Anyone considering adding Saperavi to their property can start their search at Grafted Grapevine Nursery Clifton Springs, New York, a longtime supplier of Saperavi and other varieties to the wine industry.

“New World Saperavi” can be difficult to find because of the small number of producers and the limited yields from vineyards that are expanding but cannot meet the increasing demand. If you are interested in learning more about the Saperavi producers in the United States I have written an in-depth post about them. The post can be viewed at wpawinepirate.wordpress.com/2015/09/22/new-world-saperavi-report/

The next stop on our search for “New World Saperavi” is Australia. South Australia to be more exact, home to Dan Traucki, wine industry consultant, Director of Wine Assist Pty Ltd, freelance writer and my newest friend in the search for Saperavi wherever it may take me. Through his articles and our correspondences, Dan has given me an insider’s perspective of the current state of Saperavi and other lesser known wines being made in Australia. Australian wine production from its approximately 4000 wineries is dominated by Shiraz and Chardonnay making competition for market share acutely competitive. Fourteen ground-breaking vineyard managers have taken the speculative position of planting Saperavi in their vineyards. The majority of these plantings are in the warm climate of the Barossa Valley and McLaren Vale Regions. Saperavi can also be found in the cool climate of the Alpine Valley Region of Victoria. The cool climate Saperavi produces a slender wine with an angular taste profile while the warm climate renders a wine of muscular body and vivid taste.

I am interested in how Saperavi’s innate ability to express its terroir plays out when it is being planted in such a diverse assortment of locations around the globe. Even though these vineyards are planted in vastly different regions of the world there is a high probability that over the course of time the DNA of other wine grapes has found its way into the DNA of Saperavi as it has with all other “pure” strains of wine grapes. The vines for Australian Saperavi were sourced from the Archival Saperavi of Roseworthy Agricultural College. This noteworthy collection of vines has been amassed from vineyards worldwide over the past 100 years. With this thought in mind, I am sure that Saperavi produced anywhere will display the unmistakable qualities that we associate with it but will also manifest certain location-specific characteristics that will be inevitable because of its genetic tendency to adapt the growing environment.

The history of the “Old World Saperavi” has been well chronicled over the centuries dating back to ancient times. Much of the craftsmanship used to make this wine has change little over time from the way it is fermented and stored in large egg-shaped earthenware vessels called Qvevri to the traditions of the Georgian communities that are as intertwined with this grape as are the Saperavi vines themselves. The story of “New World Saperavi” is still in its early chapters but luckily for us it is being written by skilled winemakers that are fearless visionaries when it comes to the future they see for their wineries. The possibilities surrounding this wine are fascinating and evolving with each new harvest. I am a curious person by nature and have always enjoyed learning about something new and exciting. I invite you to join me on this journey in the pursuit of an ageless red wine grape reinvented in vineyards a world away from its ancestral home by dreamers and risk-takers as full of life as Saperavi itself. I urge you to indulge your inquisitive side and try Saperavi from anywhere in the world. I think you will be surprised and glad you got to taste something a little different.

Thank you to Anatoli for the invitation to be a guest on his blog and the opportunity it provides me to reach so many new readers/friends. I am always interested in news of Saperavi growers and producers anywhere. If you know of any please contact me at email: wpainepirate@gmail.com or follow me on my blog: wpawinepirate.wordpress.com

Twitter: @wpawinepirate
Instagram: rich_wpawinepirate_
Website: wpawinepirate.wixsite.com/wpawinepirateevents/

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