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Guest Post: 7 Sustainability Trends in the Wine Industry
Today, I would like to offer to your attention a guest post by Julia Nikolaus, a content strategist for an LA-based company. She enjoys working with food and drink brands along with pet clients. In her free time, Julia likes to bake new recipes, take dance classes, and spend time outdoors.
Image Source: https://unsplash.com/photos/vGQ49l9I4EE
With climate change and environmental issues steadily increasing, sustainable wine production takes on even greater significance today.
Wine created with future generations in mind ensures the industry’s viability and a healthier planet, community, and business. In this blog post, we will explore how adopting eco-friendly practices from grape to bottle can lead to innovation, cost savings, and new opportunities while making consumers feel better about their choices. So, without further ado, here are seven trends leading us to a greener wine industry.
#1 – Organic and Biodynamic Farming
Organic and biodynamic farming, an agricultural approach steadily gaining popularity, emphasizes natural and sustainable practices. It involves using organic methods such as composting and avoiding pesticides while employing soil supplements prepared according to a biodynamic certification process. This method follows a planting calendar and includes homeopathic fertilizers and crop rotation.
In recent years, there has been a significant increase in the demand for organic and biodynamic farming methods. As a result, wineries now offer certified organic and biodynamic wines that benefit from enhanced soil health, reduced environmental impact, and assurance of all-natural productivity.
However, due to the intricate and comprehensive certification procedure, these benefits come with challenges that wineries must navigate carefully to label their product biodynamic. Examples of organic and biodynamic wineries include Quivira Vineyards, Kings Estate, Cakebread Cellars, and Left Coast Cellars just outside Salem, Oregon.
#2 – Regenerative Agriculture
Regenerative agriculture is a holistic approach grounded in the interconnectedness of farming systems and the environment. Historically, indigenous communities practiced these methods before modern industrial agriculture ever existed.
At the heart of this farming methodology lies an unwavering focus on soil health, the progenitor of resilient, nutritionally-dense crops that thrive in a sustainable and vibrant ecological system.
Some practical methods incorporated by regenerative vineyards such as Wilson Creek Winery and Robert Hall Wineries use sheep to fertilize instead of chemicals, chickens to eliminate pests, and cover crops to bolster soil fertility and prevent erosion.
Carbon sequestration, or reducing the amount of carbon dioxide released into the atmosphere during farming, can now be attained by wineries using holistic methodologies. As a result, regenerative agriculture has the potential to endure into the future and continue to be an instrumental agent in addressing and curbing the climatic impact while protecting the biodiversity found in nature.
#3 – Climate Change Mitigation
Climate change mitigation deals directly with the causes rather than the consequences of greenhouse gas emissions. The wine industry is no exception to these effects, as increasing temperatures and erratic weather patterns continue to affect grape quality and hinder the industry’s growth potential.
Wineries are taking action to combat greenhouse gas by implementing renewable energy sources, optimizing irrigation practices, and minimizing transportation emissions. Carbon offsetting, and certification programs like Carbon Trust and LIVE Certified, can also play an essential role in reducing the wine industry’s carbon footprint.
By adopting these mitigation measures and proactively striving to meet certification requirements, the wine sector can actively contribute to combating climate change and ensuring a more prosperous future for the industry.
#4 – Water Conservation
Water conservation, the practice of using water efficiently to reduce unnecessary usage, is crucial in the wine industry due to droughts and climate change. Wineries face water scarcity and quality challenges, requiring proactive, sustainable irrigation strategies for grape cultivation and wine production.
Effective techniques include drip irrigation for precise water application, rainwater harvesting to store and utilize natural resources, and wastewater treatment to recycle and reuse processed water.
Emphasizing these methods is vital for the sustainability of winemaking, ensuring our continued enjoyment of wines while responsibly managing valuable water resources.
Image Source: https://unsplash.com/photos/UbGYPMbMYP8
#5 – Waste Reduction
Waste reduction in the wine industry is at the top of the list throughout the production process, given its potential impact on the environment and overall sustainability. Various types and sources of waste associated with winemaking include packaging, chemicals, and byproducts generated during wine production.
By addressing these waste concerns, the wine industry can achieve significant benefits such as cost savings, resource efficiency, and a circular economy, thus contributing to a more environmentally-friendly production process.
There are several waste reduction strategies that wine industries can implement, which include reuse, recycling, and upcycling. For example, waste materials like grape pomace, a byproduct of winemaking, can be upcycled into valuable products such as bioenergy or food supplements. And packaging materials such as eco-friendly, reusable wine shipping boxes and inserts are easy to recycle to help wineries meet company initiatives.
#6 – Biodiversity and Ecosystem Services
The health and productivity of vineyards rely heavily on biodiversity and ecosystem services.
Biodiversity within vineyards encompasses the range of genetic, species, and ecosystem-level diversity among animals, plants, and microorganisms. Ecosystem services like pollination, decomposition, water purification, erosion and flood control, carbon storage, and climate regulation contribute to a flourishing and robust vineyard environment.
A diverse ecosystem is essential for sustaining robust vineyard health and productivity. However, threats to biodiversity, such as monoculture, invasive species, and habitat loss, disrupt ecosystem services and negatively impact vineyard health. For instance, monoculture practices can diminish natural habitats for beneficial organisms, thus reducing pollination services and pest control.
In the pursuit to preserve vineyard biodiversity and ecosystems, several initiatives focus on promoting sustainable practices. A few of those are soil health enhancements, conserving soil moisture, and attracting beneficial insects by planting cover crops.
In addition, setting up hedgerows support pollinators and pest controllers’ habitats. And agroforestry systems encourage diverse land use patterns, supporting multiple species of floras and faunas.
#7 – Social Responsibility
In the wine industry, social responsibility programs focus on promoting moderate consumption, environmental conservation and protection, and engagement with communities and social policy organizations to ensure the safety and well-being of employees and consumers.
Addressing ethical and social challenges such as labor rights, health and safety, and community engagement is crucial to a sustainable wine industry. Opportunities for social responsibility include adopting fair trade practices, embracing diversity and inclusion, and supporting philanthropic endeavors.
A few examples of social responsibility initiatives include employee training, local sourcing of materials, and organizing charity events for the community. Ultimately, the wine industry’s commitment to social responsibility demonstrates its dedication to ethical business practices and positive societal contributions.
Wrapping Up
In conclusion, the wine industry is experiencing a transformation through sustainability trends such as organic and biodynamic farming, regenerative agriculture, climate change mitigation, water conservation, waste reduction, biodiversity & ecosystem services, and social responsibility.
Wineries, consumers, and policymakers must embrace these practices and collaborate to chart a sustainable future. Let’s all raise a glass and commit to supporting a greener, more responsible wine industry for future generations.
Guest Post: How to Enjoy a Glass of Wine By Yourself
Today, I’m offering you a guest post by Darshan Somashekar, a serial entrepreneur. He previously founded Drop.io, which was sold to Facebook, and Imagine Easy Solutions which was sold to Chegg. He recently started Solitaired, to connect brain training to classic games.
Having drinks with your friends is great! But have you ever enjoyed a glass of wine by yourself?
People often see drinking alone as a cry for help or a way to escape life. Honestly, that’s the case most of the time.
But it doesn’t have to be – especially if the drink is sophisticated, like a bottle of wine. Wine is one of those things you can enjoy on your own without feeling weird about it – if you know what you’re doing.
Feeling inspired? Read on to learn some tips for enjoying wine by yourself like a pro.
1. Enjoy your glass of wine with some music
Source: Pixabay
The type of music I’m referring to here is not that record you’ve listened to over a thousand times. Find a playlist that speaks to you and play it in the background while you enjoy a glass of your favorite red or white varietals.
For example, while enjoying a Château Subercaseaux Bordeaux Rouge 2014, I’d play a classic like “The days of wine and roses” by Bobby Darin. Enjoying a glass of Casillero del Diablo Rosé? Then you’d listen to “Summer Wine” by Nancy Sinatra & Lee Hazelwood. “How does the wine taste” by Barbra Streisand is perfect for enjoying a Casillero del Diablo Cabernet Sauvignon.
As you sip, feel the music and the flavors come together harmoniously, allowing the two to engulf your senses. You’d be surprised how doing this can improve the taste of the wine.
2. Savour the flavors
Source: Pixabay
This time, without the music, take tiny sips from your glass to really taste each flavor as it hits your taste buds. Don’t drink the wine out of the bottle before it’s had a chance to open up. Then, bring your glass to your nose and take a whiff, breathing in the smells that waft up from the glass. What aromas are you getting? Do you smell fruit? Earth? Citrus? Tropical Fruit? The smell can tell you a lot about what you’ll taste next. Now you’re ready to drink!
3. A special delicacy
Is there a recipe you’ve always wanted to try? Perhaps there is a dish that has been on your menu list, but you’ve been putting off ordering it.
A lovely time to satisfy your cravings for that special meal would be while sipping a glass of wine on your own – it’s the perfect way to treat yourself. Some awesome classic wine and food combos include champagne and Oysters, Cabernet Sauvignon & Steak, Sauternes & Foie Gras, Provence Rosé & Niçoise Salad, Chianti & Lasagna Bolognese.
Plus, a glass of wine can take away any unappetizing tastes that the dish may have left in your mouth. Yeah, a wine glass can really come in handy.
4. Play a game
I am definitely not talking about a drinking game like quarters on a pool table. Come on, a glass of wine is too sophisticated for that. Think chess, checkers, or even a classic game of cards like the Solitaire game, and now they even come with a customized deck featuring wine selections. How fun is that!
These games are entertaining and can occupy your mind while you sip a nice glass of red wine or a full-bodied white varietal.
5. Spend time in nature
Source: Pixabay
Imagine this…..you are on your patio in your backyard or at a park bench, sipping your favorite white wine and enjoying the sound of the birds chirping around you.
Everything is quiet except for the soft murmur of conversation from other people in the park nearby or the rustling of the leaves in the trees above you. You can’t beat that ambiance.
6. Giving yourself some TLC ( Tender Loving Care)
Source: Pixabay
Another brilliant idea for enjoying a glass of wine by yourself is to treat yourself to a period or two of self-love. Run a bath, light some candles, and pour yourself a glass of wine. Slip into the tub and feel yourself relax as the warm bubbles envelope your body.
Sip your wine as you soak in your bath. The wine will make you warm and fuzzy, while the bath will make you feel melty and soft.
Then, you can doze off to sleep after the bath cleanses your body of toxins and release all your stress. Enjoy!
7. Watch Netflix and Chill
Can you tell we love Netflix? We watch it all the time – with wine, of course! You get a certain satisfaction from watching a good TV series while sipping a glass of your favorite white or red wine. Why not do that – with yourself? We strongly suggest you watch episodes of Master of None or Aziz Ansari’s stand-up specials while sipping a glass of Pinot Gris or Pinot Noir!
One more tip for you: change the routine now and then! Drinking wine alone can get stale if you keep doing the same thing over and over.
So, switch it up! Add a new flavor to the mix, step into nature, listen to new music, play a game, or change venues. There is no end to the possibilities – enjoy!
Guest Post: Treat Yourself – How to Spend the Best Solo Wine Night
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?
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.
Tango Tours – A Pioneer In Wine and Culinary Tourism
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.
Desperately Seeking Saperavi
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. 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
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Towards More Sustainable Viticulture
Today I’m offering to your attention a guest post which is a bit unusual for this blog – it is a lot more technical then we usually get here, on the pages of Talk-a-Vino. This blog post is written by Urška Krajnc (email: urska@eviti.co), Business developer of eVineyard, a vineyard management solution (and an App), helping viticulturists to grow better grapes. Hope you will find it interesting. Your comments and questions are definitely encouraged. Enjoy!
Agricultural production is one of the most important economic activities on Earth. The majority of human food originates from land, which must perform over time in a consistent manner and produce huge quantities of output. To meet the demands of the world’s growing population, farmers have to increase crop production and availability of food. This is nowadays achieved through the standardization of crops, genetic changes of plants, growth hormones and excessive use of pesticides. Many argue that changes in agricultural production are not going into the right direction. Therefore initiatives for more economical, environmentally and socially sustainable agriculture have emerged.
An important problem of the agriculture production are pesticides, which have negative impact on human health and environmental pollution. While inappropriate use of pesticides is literally directly threatening human lives in certain (usually less developed) areas of the world, it also counts for many indirect harmful effects on human health, ecosystem changes, etc. Pesticide spraying, for example, has a huge impact on the bee population in the country-side, while bees are the main pollinators of certain species of plants. In certain areas, the bee population has reduced by as impressive amounts as 30%. All this is leading to large environmental imbalances – as the pollination reduces, the flora will not flourish as it should anymore, and soon fauna will follow. And we’re a very part of that, even though we may not see it.
Similar story exists with water organisms, which are being killed by the over-usage of pesticides, drifted from the spray targets to the water flows. Pesticides affect human health also through the residues left in food, that can be toxic to humans. Grapes are believed to be among fruits with the highest level of pesticide residues. Not only in table grapes, but also in wine, several pesticides can be found, especially when the conventional production methods of wine are followed. Therefore in certain regions of the world, more sustainable and environmentally friendly agricultural production methods have developed to a larger extent. Alternative methods for large-scale growing are becoming feasible through the latest technology. The fact is that the food production needs optimization, and research has shown that an optimization can be only achieved if the resources that farmers use, are applied in a knowledgeable way.
Some of the countries are already taking steps towards the reduction of pesticides usage. France, for example, decided to reduce the amount of pesticide spraying by 50% in the time between 2008 and 2018. But even though there are national directives, and common sense leading more and more people to move away from pesticides, there are still situations where spraying is seen as necessary – and maybe in some cases it actually is, in order to avoid larger pollution later on, and to sustain the production that feeds our world today. However, a French winegrower from Burgundy probably wouldn’t agree, and would rather go to jail for a few weeks than to spray his grapevines with a pesticide that would consequently poison his soil for the generations to come. Even more, the first real cases against the corporations providing pesticides, are starting, as some people die of cancer which was clearly the consequence of long-term pesticide usage.
The fact is that some of the pesticides are originating from military chemicals and the vast majority of them includes synthetically originated chemical compounds, developed to kill certain pests. Even here, the things are changing through the development of the natural fungicides, which don’t harm non-target pests, but work on fungus. Big steps were done also by science in predicting the disease outbreaks according to the environmental conditions, and using those predictions to spray selectively in order to prevent the diseases at the optimal time, instead of routine spraying. This scientific research is nowadays manifesting in practice through cost-effective solutions, based on sensors and data about the weather, and is targeted at the crops which are classically produced with large amounts of pesticides, like grapes.
Several wine producing countries – France, Spain and Italy under the EU agricultural policy, as well as Australia and United States of America, are systematically reducing the use of pesticides on grapevines for the last 15 years. The practical measures are taken to reduce pesticide residues and environmental pollution via usage restrictions of several dangerous pesticides and introduction of Integrated Pest Management approach. This approach has proven to reduce pesticides residues not only in wine, but also in the other agricultural products. Australian winegrowers have reduced the usage of pesticides through the use of technological solutions for strategic spray timing and through the use of more naturally produced pesticides. In the United States of America, the reduction of pollution is achieved through banning of several harmful pesticides and through the introduction of sustainable wine-growing practices, supported with the sensors and information technology, used to optimize other processes, such as irrigation. Similar practices are used throughout the Europe, which has seen a big increase in pesticide use in post World War II time, which is now decreasing.
In many European countries, the “Denomination of Origin” policies don’t allow irrigation and some other kinds of terroir manipulation in order to get the “DO” sign. But systems for smarter plant protection are always welcome and are already in place in most of the countries by big growers, with the adoption of technology now being done by smaller growers as well. Some winegrowers around the world went even a step further and applied organic wine production principals, due to the changes in market demands, led by the conscious consumers. In EU, 6.6% of the grape-growing area is treated as organic, from which one third of organic grape-growing area is in Spain. Unfortunately, on the other side of the world, in China, with rapidly growing grape production, a production and usage of pesticides is increasing.
A lot of solutions exist – we can spray very selectively by using sensors and computers that take into account the existent knowledge. We can completely avoid spraying in some cases, and in the other cases, we may use the natural fungicides that don’t harm the organisms, which were not targeted as harmful, like bees. It will take some time for all those solutions to become mainstream, but some parts of the world are already moving in that direction. It’s our, humanity’s, turn, to make healthy and sustainable future a reality. We’re not left with many other options anyway.
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