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Posts Tagged ‘guest post’

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.

 

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
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Website: wpawinepirate.wixsite.com/wpawinepirateevents/

Towards More Sustainable Viticulture

August 13, 2015 Leave a comment

grapesToday 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.

endless_vineyards_1The 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.

Mountain vineyards view (Ridge)

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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