All posts filed under: Portugal

Amorim's Dr. Paulo Lopes.

The Myth Buster: Dr. Paulo Lopes dispels long-held beliefs about cork

When it comes to wine storage, old habits are hard to break. But Dr. Paulo Lopes, Research and Development Manager at Amorim Cork, advises that if temperature and humidity are maintained at the correct levels, wine can be stored upright with no ill effects. In fact, sparkling wine should always be stored upright: a little-known fact that seems lost on many wine experts. During the course of his groundbreaking research, Lopes has seen no difference in the amount of oxygen found in wines that have been stored horizontally or vertically. Using science to debunk the myths that persist within wine culture is liberating largely because the facts can be even more compelling than the misleading maxims. In his recent presentation at the San Francisco Wine School on the reductive and oxidative nature of wine, Lopes made it abundantly clear that, after bottling, the main source of oxygen in wine comes from the cork itself. Atmospheric oxygen doesn’t make its way through the cork (neither does mold, for that matter); rather, the air trapped in cork’s …

Red blends: Greater than the sum of their parts

While researching the current popularity of blended wines in preparation for a talk at the 2017 International Bulk Wine and Spirits Show about blends that begin life as bulk wine, I discovered white blends emerged as the exception rather than the rule. Consumer preferences for monovarietal white wines—Sauvignon Blanc is currently the fastest-growing white variety—are the likely drivers there, but that doesn’t stop winemakers from creating successful proprietary blends. In 2014, blended wines accounted for more than 40 percent of new entries to the U.S. market, with the lion’s share going to reds (29.3 percent) and whites accounting for just 1.9 percent. When surveyed, domestic consumers said they liked blended wines because they are experimental, interesting and trendy with better value. But it’s not the classic blends from regions like Bordeaux, the Southern Rhône, Valpolicella and Rioja they’re referring to; it’s the under-$25 blends that are marketed as nothing more than just that—blends. One striking example of success with modern blends is Dave Phinney’s Locations Wine portfolio, which goes even further by eliminating vintage and relying …

Q & A with CEO Sid Patel, The International Bulk Wine and Spirits Show

San Francisco continues to be one of the world’s most important destinations for leading players in the wine industry, so it’s no surprise that a major conference dedicated to the private label and bulk trade is making its way to the city on July 26-27.

Your glass is half full

Minerality — Without question the most controversial and elusive of wine descriptors.   This comes as no surprise given that the exact definition of what minerals themselves are is still under debate and has been expanded as an element or compound formed through “biogeochemical” processes.  Nutrient or dietary minerals—single elements like manganese, potassium, magnesium, iron, phosphorus, calcium, copper and zinc—are minor components of red wine. White wines have small amounts of iron, calcium, potassium, phosphorus and zinc. A serving of wine can also contain several milligrams of halite, the mineral salt (sodium chloride is the chemical name for salt), and we can accurately describe its taste in wine as saline minerality. Knowing that wine contains minerals, why is describing minerality so problematic?  Largely because aside from halite, nutrient minerals are essentially tasteless. Only when they’re in a highly concentrated liquid form, for example as a dietary supplement, do they taste offensively bitter. But the elusive flavors we describe as “mineral” in some wines can be readily attributed to specific compounds. The two of the most common …