Alain Deloire’s Post

The global wine industry has been undergoing a fascinating transformation in viticulture's vast and diverse landscape. As wine enthusiasts seek unique flavors and authentic expressions of terroir, there has been a significant surge in the popularity and recognition of indigenous grape varieties. This shift represents a departure from the dominance of international grape varieties as consumers and winemakers rediscover the charm and distinctiveness of grapes unique to specific regions. Historically, the globalization of the wine industry has led to the widespread cultivation of international grape varieties such as Cabernet Sauvignon, Chardonnay, and Merlot. However, a growing appreciation for diversity and a desire to showcase the unique character of different terroirs have sparked a renewed interest in indigenous and lesser-known grape varieties.

🤔 What is the impact of #terroir and varying weather conditions on the aromatic and sensorial expression of blended red wines? 🍷 Discover the new research #article published on #OENOOne to go through this question: “Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach”. 🍃 Background to the study Several studies have reported a #terroir effect on monovarietal #wines originating from geographically close areas, using both #aromatic and #sensory analyses. However, few studies have evaluated this effect on blended wines, a widespread practice that is recognised as adding great complexity to wines. 🏹 Objective of this research This #study aimed to discriminate blended wines produced in five sub-regions of the #Corbières AOC according to their aromatic and sensory profiles and across two #vintages: 2018 and 2019. The wines’ aromatic profiles were semi-quantified using HS-SPME-GC-MS, and the sensory descriptors enabling the differentiation of the wines were identified by QDA analysis. Although #blending is a frequently used process adapted for the production of homogeneous wines within an #appellation, the sensory and #chemical profiles enabled us to differentiate wines of the Lagrasse and Lézignan sub-regions from those of the Maritime and Durban sub-regions. The variation in intensity of red fruit jam notes may be linked to terroir factors relating to the micro-climatic conditions. Wines from #vineyards in coastal regions or at higher elevations were discriminated by lower intensities of this descriptor. However, other discriminating descriptors, such as amyl, earthy or cooked vegetables, could be related to the #winemaking process. Correlations were found between the tendencies observed regarding the sensory markers (such as red fruit jam, butter/lactic, amylic, cooked vegetable) and those regarding the chemical families of #aroma or specific aroma compounds (such as ethyl esters, higher #alcohols and sulphur compounds), whose production is particularly affected by the winemaking processes. What does it show ❓ This study shows that it is possible to discriminate blended wines from different geographically close regions, and that the terroir factor with the greatest influence on this discrimination seems to be linked to winemaking processes, including the type of #blending carried out. 🔗 Full article #freely available here: https://bit.ly/49WUxRN ✒ Thank you to the authors: alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls and Peggy Rigou for publishing your work in #OpenAccess ! Sciences pour l'Oenologie (SPO) INRAE, Université Montpellier, Institut Agro Montpellier #enology #redwine

How Important is Terroir Really? There has been talk of “terroir”, particularly with wines and more recently with whiskeys, for some time. There are two main camps in this discussion: one group says wines and whiskeys that have a sence of terroir are special and unique, and the other group says the whole concept of terroir is BS and consumers shouldn’t fall for this marketing wizardry. While I’m not a wine expert, I do know my way around whiskey, and I can speak, with some knowledge, to claims of terroir with some brands…I Don’t Care! Terroir, as far as I’m concerned, is but another “tribe” drink snobs can become a member of to brandish their supposed superiority in matters of taste. No matter what your favourite tipple, you can spot these drink snobs a mile (or 1.6 kilometres) away. They are the ones who laude the supremacy of the Bourgondy red, a particular Champaign house, a Speyside single malt Scotch, Scotch in general and a brand of mezcal that uses a worm that is from exact lineage of the very first worm added to bottles, 150 years ago (not actually a worm, but a moth larvae). Again, I don’t care. Instead, all I really care about, is if I like it, not the opinions of a drinks reviewer, not the ratings of a juried competition, not what a rare bottling went for at auction, but my preferences. Not being a wisdom hog, I’d like to share with you now, my foolproof way to determine the best brands for you to drink. Ready? If it’s good, it’s good. And if it’s good to you and it’s inexpensive, you’ve got yourself a winner! As an example, I don’t care about the country, region or locality that a whiskey is from, the grain, or grains used to make it, the type of barrel used to mature the whiskey, the years spent in that barrel, how “special edition” that whiskey is marked as, and most importantly, how expensive the whiskey is to buy. Correction: I do have a marked preference for whiskeys that I like to be LESS expensive. That is not to say, that through personal experience drinking whiskey I haven’t developed a list of characteristics that historically I’ve found most appealing to my senses. I’m just excitedly open to trying samples that break, or shatter those lists because they are even yummier! Just remember, there is no such thing as objectively good, or bad, when it comes to taste (except for wearing dark dress socks with sandels, what are they thinking?). EVERYONE perceives both taste and smell differently, due to our unique genetics. When you add to that the influence of your own personal cultural experiences growing up (the flavours of the foods you were raised on, cooked and seasoned a certain way) the flavours that truly spark your excitement are as unique to you as your fingerprint, if you can filter out the noise of outside opinions. #torontoevents #eventmanagement #eventplanner #eventplanning #eventprofs #eventdesign #teambuilding #whisky #spirits #corporateevents #corporateentertainment #wine #tequila #beer #gin #vodka

Happy International Cava Day! Facts about Cava: Unique Labeling: Unlike many other sparkling wines, Cava bottles are labeled with a four-pointed star on the cork. This star indicates that the wine is a certified Cava produced in Spain. Versatile Pairing: Cava is highly versatile and pairs well with a wide variety of foods. Its crisp acidity and bubbles make it a great match for seafood, tapas, and even fried foods. It's also a popular choice for festive occasions and celebrations. Environmental Commitment: Many Cava producers are committed to sustainable and organic farming practices. The Cava DO has implemented regulations to promote environmental sustainability, including water conservation and the reduction of carbon footprints. Cava Rosé: Cava is not just white; it also comes in a rosé version. Cava Rosado (rosé Cava) is made by adding red grape varieties like Garnacha, Monastrell, or Trepat to the blend, giving it a beautiful pink hue and a fruity flavor profile. Cava Tourism: The Penedès region, where most Cava is produced, is a popular destination for wine tourism. Visitors can explore the picturesque vineyards, tour the historic wineries, and participate in tastings. The Cava Trail offers an immersive experience into the world of Cava, showcasing its rich heritage and production process.

🍇🌿 Fungi: The Natural Wine Architect… 🍇🌿 Fungi are the unsung heroes behind the distinct aromas and flavours of wine. They interact with grapevines and the surrounding soil, contributing to the unique character of each wine region. Recent research has challenged the theory that nutrients and climate alone are the direct causes of wine aromas, revealing that the unique combination of fungal species in each vineyard region plays a crucial role. These fungi influence the production of volatile organic compounds thereby shaping distinct aromatic profiles and contributing significantly to the region-specific characteristics of wines. Why is this significant? 🍷 This opens the conversation to indoor vine cultivation as this allows wine producers to create the perfect environment for these vital fungi. Indoor cultivation provides a space where we can minimise diseases and pests that threaten grape health while encouraging the beneficial fungi that elevate wine aroma. This innovative approach could help protect grape varieties at risk from climate-related impacts, preserving the diversity of wines we all cherish. In a time of climate uncertainty, indoor growing offers a fresh path forward—ensuring the continued production of excellent wines whilst also hinting at the possibility of the creation of new aromas. Thus the future of the wine production has the possibility to breach into new frontiers, making it an exciting time to be a winemaker.

GERMANY’S WINE INDUSTRY Germany has a long history of winemaking. In 20 AD, the Romans introduced viticulture to Germanic tribes living around the Mosel Valley. There are 100,000 hectares under vines in Germany, the majority of which grow riesling. Through the centuries, lawmakers established 13 wine-growing regions, mostly located in the west and southwest of the country, of which Rheinhessen (Hessia) is the largest. The region is located between Bingen, Alzey, Worms, and Mainz. It is bordered to the north and east by the Rhine River. This region is famous for its excellent riesling wines, which originated in the Rhine region in the 15th century. However, the diversity of soils, microclimates, and grape varieties gives it an infinite variety of wines. The Rhine region is the birthplace of the most famous German wines throughout the 18th, 19th, and 20th centuries. Liebfraumilch originated in the vineyards around Worms and became an international brand in the 18th century. It shaped the image of German wine until the late 1990th and nourished, especially in the US, the common misconception that all German wine is overly sweet. Today, many young and university-educated winemakers are breaking new ground by promoting innovation and practicing sustainable agriculture using less pesticides and cut unripe bunches to concentrate the strength of the vine on the remaining grapes. They introduce a completely new range of styles and plant new varieties. The world’s best riesling wines are produced in Germany, and the country ranks third in pinot noir (here known as spatburgunder) acreage in the world. Pinot noir wines from the Ahr Valley, a contributor to the Rhine River, taste very fine and are sought both in the country by connoisseurs everywhere. Modern labels are works of art and presented in chic wine shops. In Rheinhessen several winemakers try to elevate the profile and popularity of German wine worldwide. The winery Philipp Wittmann is based in Westhofen, a small town in the south of Rheinhessen. While the company’s history dates back to the year 1663, the wine production started in 1921. In 2003 Philipp Wittmann switched to bio-dynamic agriculture extending the organic production methods his parents already started in the 1980s. He is known for being a pioneer in organic winemaking in Germany. He is most passionate about and well-known for his dry Riesling wines that carry the taste of Westhofen and Rheinhessen. The winery Wagner-Stempel has a long tradition of winegrowing. The company has existed since 1845 and Daniel Wagner is the ninth generation to run the winery. Amid a landscape of steep hills of volcanic origin with heathland and pristine streams, he grows the classic grape varieties Silvaner, Pinot Blanc and of course, Riesling. The grape variety that is so typical of Rheinhessen is Daniel’s flagship. Fifty percent of the wine is made of Riesling grapes.

I have been traveling heavily for the last couple of years to reacquaint myself with important wine regions and their producers.  Today, I am in Tupungato! It feels like the city in the sky perched here in the high desert of Mendoza’s Uco Valle.  Tomorrow, I am visiting Bodega Catena Zapata, one of the producers featured prominently by my wine program at the Red Oak Steak House.   I am a big fan of their style, but what keeps me interested is their persistent habit of building value into their wine offerings. We pour their Paraje Altamira Malbec by the glass -and with great success!  Guest love the style and recognize the quality and value.    I had the pleasure of meeting Dr. Laura Catena last summer at the Master’s of Wine Symposium in Wiesbaden. She presented a 20-year-old Malbec, the 2004 Zuccardi Q Malbec (Mendoza). Which was still youthful and full of life. But the conference was less about old wine and more focused on ‘new skins’…   Primary topics includes industry diversity, regenerative agriculture, and eco-responsible practices (such as bottle weights). On all topics it seemed like Dr. Catena had a lot of offer in terms of insight and enthusiasm… in fact, enthusiasm was the thing that you remember most about her. Enthusiasm tied to boundless energy! Topics I have loaded to investigate for this trip: 1.     High altitude viticulture – I am really looking forward to learning more about mitigation of weather issues at high altitude – and why altitude is so important here. (This topic is tied in a bundle of climate related questions I have). 2.     Organic/Biodynamic/Regenerative Viticulture- as recently as 2020, there were 250 organic growers -according to Tim Atkins’ recent report, that number is already up to over 300.  What are the drivers for this growth and what are the market impacts? What are the work arounds for this arid landscape? 3.     In Atkins’ report, he also touches on new styles of wine emerging from the region along with improved quality. This has been my experience as well. New grapes, new price points, quality up to near perfection.  I tasted the Quimera Blanco recently by Achaval Ferrer (Gustavo Rearte Gil, winemaker). This was a unique barrel-fermented blend of Chardonnay, Semillon, and Viognier. Just another example of a new voice coming from these mountain valleys!  A lot to see this week, but I hope to get to as many of the independent producers as possible -  Any suggestions?   I am only here for 10 days… then on to Salta. #AchavalFerrer #CatenaZapata

THE CZECH WINE INDUSTRY The Czech Republic is better known for beer than for wine, but wine has been a part of Czech culture for millennia. The most interesting development, apart from its extraordinary boon in the Middle Ages, has been occurring over the last 30 years. With the disintegration of the U S S R, the whole industry escaped the despair of the state-controlled economy and experienced exceptional development in a short time. Winemakers had to buy new equipment for controlled fermentation, and had to learn how to use them. The Czech Republic is split into two quite distinct wine regions: Bohemia, stretching along the 50th parallel with pockets of vineyards that together account for only about 4 percent of the total area under vine, and Moravia, an area located in the south-eastern part of the country. With the 49th parallel as its backbone – roughly akin to the Champagne region - the majority of local viticulture spans some 18,000 hectares producing some 600,000 hectolitres annually. The climate, as a Central European country, is continental. Most summer months bring higher temperatures than normally seen at similar latitudes, a trend that has become more pronounced with climate change in recent years. This has a positive effect on shortening the vegetation and paves the way for relatively reliable cultivation of late-ripening varieties. This is substantially reflected in the aromas of white wines in particular, which also retain a pleasant acidity and bouquet. Their expression is further supported by the composition of the soil, which historically was formed on marine and freshwater sediments and loess. Together with the rugged topography of the landscape and the influence of the rivers, the soil and climatic conditions give rise to unique wines with great diversity. Dry white wines dominate production. Reds have also been gaining ground; thanks to modern processing technologies, they are full-bodied and distinctive, yet also soft and velvety, with a pleasant fruity aroma. For the future, rosé wines are the trend, attractive not only for their colour but also for their youthful character, freshness and exceptional floral and fruity aromas. The most common white varieties are grüner veltliner, Müller Thurgau, iesling, welschriesling and pinot gris. These five varieties, however, only represent just over 50 ecent of white acreage, which reveals just how diverse the varietal range here is. The most widely grown red varieties are blaufränkisch, St. Laurent, zweigeltrebe, pinot noir and blauer portugieser, which total almost 80 percent of vineyard area planted to reds, leaving other red varieties in a distinct minority. However, there are also more and more wineries managing vineyards to even stricter ecological standards, i.e. producing organic and biodynamic wines. Czech wines have reached maturity and are on their way into the world. The industry undoubtedly reached a solid level in terms of wine, but it is far from over.

We are the very proud recipients of Star Wine List's Gold Star award in the Sustainable Wine List category! As with each dish, we take special care when choosing our wines. We work with growers who prioritise biodiversity and soil regeneration in their respective regions, and let the grapes speak for their terroir, with as few additions and subtractions as possible. We would describe every every wine as natural, all to varying degrees be that zero zero or with small sulphite additions as we recognise it may be needed in certain scenarios. We make alterations to our wine list very frequently - effectively daily as regards our By The Glass offering - not only to keep guests’ experience fresh and exciting, but also to improve our own knowledge and understanding of our list. The list is subdivided into various categories, perhaps most relevantly, on our whites section we have “Wild and Interesting”, and on the reds we have “Native and Natural”. These are sections which might be regarded as ‘funky’, but as the list is subdivided like so, it means that people who are interested in trying something a bit different are equipped to do so. A recent addition to our list is the ABV section - “Anything But Vitis”. The aim of this section is to champion drinks based on fruit or grain other than grapes, in order to prove that Vitis Vinifera is not necessarily king, and show that serious drinks can be made from apples, pears, rice, plums, just to name a few. Master Sommelier Piotr Pietras said, ”Apricity follow best sustainable practices: they prioritise biodiversity and indigenous grape varieties, work with conscious, organic producers only and also list local, British wines. No paper is used, just a digital wine list. Proper wine wastage and carbon footprint management (ie. Bag in Box wines, refillable bottles, etc.).”

The Rhône Valley is one of France’s most esteemed wine regions, divided into two main sub-regions: the Northern Rhône and the Southern Rhône. Geography: The Rhône Valley is located in southeastern France, stretching from Lyon in the north to Avignon in the south. The valley follows the course of the Rhône River, which divides the region into the Northern Rhône and the Southern Rhône. Northern Rhône: - Climate: The Northern Rhône has a continental climate with significant temperature variations. It is cooler compared to the Southern Rhône, with milder summers and harsh winters. - Terroir: The region's steep, terraced vineyards are situated on the slopes of the Massif Central. The granite soils in appellations like Côte-Rôtie and Hermitage contribute to the distinctive character of the wines. - Grape Varieties: Syrah is the dominant red grape variety, producing intense, age-worthy wines. White wines are made from Viognier, Marsanne, and Roussanne grapes, offering aromatic complexity and richness. - Appellations: Notable appellations include Côte-Rôtie, Hermitage, Cornas, Saint-Joseph, and Condrieu. Southern Rhône: - Climate: The Southern Rhône has a Mediterranean climate characterized by hot, dry summers and mild winters. The Mistral, a strong wind, can have a significant impact on vineyards. - Terroir: The region boasts a diverse range of soils, including limestone, clay, and sandstone. Vineyards are often planted on flat plains, hillsides, and plateaus. - Grape Varieties: Grenache is the primary red grape variety in blends, providing richness and fruitiness. Syrah and Mourvèdre are also important components, adding structure and complexity. White blends typically feature Grenache Blanc, Clairette, and Roussanne. - Appellations: Châteauneuf-du-Pape is the most renowned appellation in the Southern Rhône, known for its complex blends. Other notable appellations include Gigondas, Vacqueyras, and Rasteau. Winemaking Practices: - Many producers in the Rhône Valley practice sustainable, organic, or biodynamic viticulture to preserve the region's terroir and biodiversity. - Traditional winemaking techniques, such as aging in oak barrels and minimal intervention, are often employed to highlight the characteristics of the grapes and terroir. Wine Styles: - Northern Rhône red wines are known for their elegance, complexity, and longevity, with flavors ranging from dark fruit to savory notes like smoked meat and olive tapenade. - Southern Rhône red blends offer richness, depth, and spice, with ripe fruit flavors and herbal nuances. These wines are often approachable in their youth but can also age gracefully. - White wines from both sub-regions exhibit floral aromas, stone fruit flavors, and refreshing acidity, showcasing the diversity of the Rhône Valley's terroir. Overall, the Rhône Valley is celebrated for its distinctive wines, steeped in tradition and reflective of the region's unique geography and climate. #sommelier #wine #frenchwine #rhone #wset