Grafting vines in Montalcino, Italy

This video was made and first published by The Montalcino Report.

The Renaissance of Tokay

The Renaissance of Tokaji from Wilson Daniels on Vimeo.

a video produced by wilson daniels

Nerds know things you don't: Cornell Wine Studies

I read Cornell's studies because they're brilliant. This is the kind of reading that's worth printing out and sitting down with to really take your time disgesting.

You can get a free membership to Cornell's hospitality school website here.

Wine List Character Associated with Greater Wine Sales

Managing a Wine Cellar Using a Spreadsheet

Oak Wine Barrel Diagram

The Anatomy of a Grape

The Anatomy of a Grape

John Cleese: Wine for the Confused

A fantastic video for the wine beginner or anyone who puts more trust in a narrator with an English accent. Click on the top right box on the screen to see a full screen view of this Cleese masterpiece.

Notice the gods in the beginning of the movie? The final man showed is a new world Pinot Noir maker who makes wines that are benchmark examples of what new world pinot can be. I'll give you another hint, he's a man who doesn't mince words when it comes to sharing his opinion on what it takes to make world class wine.

Any clue who he is?

An interview with Hugh Johnson by Decanter Magazine

Find the original post here.



Johnson and Jancis Robinson's Wine Atlas is a must have book for any wine lover.

Wine Games with Gary Vaynerchuk

Needless to say I'm a huge fan of Winelibrary TV and the whole Gary V empire. Gary continues to keep his feet on the ground with fresh ideas while achieving much deserved success.

Malbec

is a variety of grape used in making red wine. The grapes tend to have an inky dark color and robust tannins. Long known as one of the six grapes allowed in the blend of red Bordeaux wine, the French plantations of Malbec are now found primarily in Cahors in the South West France region. It is increasingly celebrated as an Argentine varietal wine. It is also grown in Chile, cooler regions in California, and in Washington. Mablec is growing rapidly in popularity in the US.

Oregon's Willamette Valley: Featured on Grape Radio

They've done it again! Graperadio.com ,one of the internet's most informative wine resources, has put together a benchmark feature show on the Willamette Valley.

This couldn't be more timely with little boy's and girl currently packing their bags for Oregon Pinot Camp! All I can say is I'll be sportin' my pinot camp jacket next winter!

Greek Grape Varietial Discriptions

White Vitis Vinifera

*please note that variations in spelling and translation are common, with small differences appearing on labels according to the region or producer.

Assyrtiko: High-acid variety native to Santorini and the Aegean islands, considered by many to make Greece's finest whites. Usually used to make dry, racy wines, with strong mineral character.

Lagorthi: A high-acid variety producing crisp, energetic wines with low alcohol, solid structure and pronounced minerality.

Robola: Known as ribolla in Italy. Produces fresh, tangy wines with bright citrus and zesty mineral character.

Roditis: Common in Peloponnese. A late-ripening, vigorous variety that yields light, crisp wines with fresh citrus and herb character.

Savatiano: The most planted grape in Greece. A high-yielding variety that produces low-acid, early maturing wine which are often high in alcohol. This is the most common variety used for retsina and is usually blended with other, higher acid grapes.


Red Vitis Vinifera

Agiorghitiko: Also called Saint George. A widely planted, high-yielding variety producing low-acid, often early-drinking wines, emphasizing red fruits and gentle spice. Often made in an easygoing style and frequently blended with more tannic or high-acid grapes.

Kotsifali: Native to Crete. Produces aromatic, rich, full-bodied wines with low acidity and soft tannins. The wines are never deep in color as this is a thin skinned grape.

Limnio: Common in northern Greece, where it often appears in blends. Tends to make powerful, structured wines with tangy red fruit and fresh herb qualities and moderate to high acidity.

Mandilaria: A thick-skinned variety from Crete. Produces deeply colored, low-acid and full-bodied wines, often with pronounced tannins. Widely used in blends for the color it brings.

Mavrodaphne: Yields full-bodied, dense wines. Most often used to make rich dessert-styled versions, which are among Greece's best-known wines.

Xinomavro: Considered Greece's greatest red variety and responsible for its most serious reds. Notoriously fickle to grow, it is a late-ripening variety, producing powerful, structured, richly flavored wines with hard tannins. The wines made from Xinomavro are seldom dark and are often compared to nebbiolo or Pinot Noir. The picture below displays the pine cone like shape of the xinomavro cluster.

Proper Temperature for Serving Wine

If you're not already reading Eric Asimov regularly you should start. His commentary is always balanced and extremely informative. Here is a recent post about serving wine at the proper temperature and how paramount it is to the wine's expression.

Eric, as we say in the south, "go on brotha, if lovin wine at the proper temperature is wrong, I don't want to be right."

Organic Wines defined with links

"What Is the Real Definition of Organic?

Organic products in the United States are regulated by the U.S. Department of Agriculture (USDA) in accordance with the Organic Food and Production Act (OFPA) passed in 1990 (7 C.F.R. pt. 205). Products labeled as "organic" must be certified according to standards for ingredients and production set by the National Organic Standards Board (NOSB) and administered by the National Organic Program (NOP) within the USDA. Organic foods and beverages are produced without using the following: most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.

The NOSB defines organic agriculture as "an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity." Certainly the goal of organic agriculture—and the wine industry in particular—is to address larger issues, such as soil erosion water quality, loss of biodiversity, chemical dependence, and ecological impacts, such as resistance to natural predators.

Organically Grown Grapes vs. Organic Wine

Organic wines are currently in a state of limbo because many traditional winemaking ingredients are not currently approved for organic labeling by the NOSB. The term "organic wine" can be used only when 100 percent of the grapes are certified organic and where no sulfites are added. For example, a wine that contains only organic grapes but also uses sulphur dioxide (SO2), yeasts, bentonite or egg white gases (e.g., N2, CO2) in the winemaking process is not considered an "organic wine." Instead, these wines are commonly labeled "made from organically grown grapes."

There is continued discussion between the NOSB and the California Organic Advisory Board to recommend revised standards that would allow the use of sulphur dioxide; however, comments from the initial Federal Register notice last year resulted in withdrawal of the regulation for revision. Revised regulations could be adopted in the upcoming year.

Although the labeling limitation has been a disincentive for some winemakers to obtain organic certification, many grape growers are moving forward with their efforts to obtain organic certification (a three-year process) in anticipation of a resolution of the ingredient issue. In addition, many growers are finding that their winemaking partners want to use or purchase organic grapes—even without the labeling advantage. Because chemical sprays can enter the vat through grape skin residues or from pulp from the plant itself, growers and winemakers have an independent desire to eliminate trace pesticides and other chemical residue from their content. Winemakers have found that organically grown grapes have a unique, if not better, crush, providing additional flavor options.

During a grower's three-year transition to obtain organic certification, production costs can increase as much as 5 to 10 percent. "After the first three years, most producers agree, organic growing costs become equal or less than conventional growing costs as money is no longer being spent on synthetic chemicals." (OTA, Marketwatch) The biggest difference for growers of organic grapes is adopting growing practices that maintain biologically active soil. The use of cover crops and natural fertilizers, and the planting of companion crops, such as echinacea to attract natural predators, are common. In addition, weed management is integrative, allowing a cycle of growth, mowing and composting wherein the biomass is used as fertilizer instead of chemical sprays.

In the meantime, wine labels containing the phrase "grown with organically grown grapes" seem to be increasing as the certified acreage increases, and the inclusion of this information on labels is used by some as a marketing distinction along with appellation or variety."

More information along with links can be found at Winebusiness.com or at the Organic Trade Association site.

Can you taste the difference?

The ABC glossary of wine: Swapping parker for Dr Vino

"Albariño. Signature white wine from Spain -- sunny, peachy, floral and mouthwatering. Spanish wines -- red, white, rosé and its sparkling Cava -- tend to be excellent values these days."

Everything in Between

"Zweigelt- Austria's most widely planted red grape, sometimes seen as a rosé. The red is fun, charming and a little peppery."


Things must and always do change, as seen in the classic case of MJ! Don't try and find parker in this glossary!

Wine Tasting Aroma Wheels

sourced from www.ccaws.net



This was sourced from tastingnoteaid.com