There’s little doubt this disruptive reinvention of the beverage category will impact wine and beverage alcohol consumption for a host of reasons. Among them is alcohol moderation or abstinence by younger consumers whose lifestyles already include frequent consumption of functional products. While beer and spirits producers have already found purchase in the category through brand extensions and acquisitions, wine producers don’t seem in any hurry to participate.
Although we understand the physiology of the olfactory epithelium, the organ where volatile aroma compounds are converted in to the electrochemical signals that we perceive as aromas, smell or olfaction is still largely a mystery. For example, we have 400 types of olfactory receptors but we don’t know which volatile aroma compounds activate the majority of them.
When winegrowers in Burgundy found kindred spirits among the winegrowers of Central Otago the resulting collaboration now in its twelfth year has everyone who loves Pinot Noir cheering.
The three-day 2019 Pinot Noir Celebration held in Queenstown, Central Otago delivered on Chairman Paul Pujol’s welcome promise of examining the region, its producers and their wines with a perspective as fresh as a stiff breeze off Queenstown Bay.
The flight of 16 vintage ports produced by the Symington Family Estates, The Fladgate Partnership and Quinta do Noval were presented to the trade during the tasting hosted on May 9th at the Nikko Hotel.
Gone are the days when wine tasting was synonymous with standing at a bar. Wineries are now offering tasting experiences that include such activities as hiking with your dog, appreciating a world-class sculpture garden and breathing through a yoga class. If you think a standard wine tasting at a bar sounds more like drudgery than a dream day, these four non-traditional wine tasting experiences are for you.
Best known by Americans for its iconic food products—namely prosciutto di Parma, Parmigiano Reggiano cheese, Balsamic vinegar, and its effervescent Lambrusco wines—there’s far more to Emilia-Romagna than these familiar tastes.
The recuperation of New Mexico’s wine industry began in earnest when Italian, German, and French viticulturists brought their expertise to the state in the 1980s. Winegrowing in New Mexico continues to be influenced by these modern-day founding fathers, their families and a host of young winegrowers who are quickly elevating the quality and style of the region’s wines.
The odor of wet dog isn’t exactly something we want to detect in wine, but
experiencing this scent after a communal hike at Kunde Family Winery in Sonoma Valley could actually prove enjoyable.
Young winemakers in New Mexico are leveraging the wisdom of the region’s winegrowing founding fathers and creating some buzz for the state’s expanding industry. One of whom is Ruidoso native Jasper Riddle whose Noisy Water Wine Co. sources fruit from no less than eight different vineyards and often more from sites focused in the northern regions of the state. “We champion the fruit of local growers,” he said and in doing so he’s found a ready local market for his wines. Riddle is a fifth-generation farmer and winemaker who bought Noisy Water Winery in Ruidoso in 2010. He credits his Italian heritage and early exposure to wine culture by his sommelier father for helping him dial in his passion for wine. “2018 was good for us with new vineyards coming online. However, we did see a late freeze after bud break in the Las Cruces area and that reduced yields there by 70 percent at some sites.” Riddle who finished his tenth harvest in 2018 said he crushed about 200 tons of fruit in 2018. A …