Wine Folly’s Post

MW focus on rosés beyond Provence: 'With so much rosé around the world trying to emulate the Provence-style, by which most producers mean a pale pink dry wine, it can be difficult to evaluate what makes a rosé ‘not from Provence’ a good wine' writes Elizabeth Gabay MW in Decanter. 'Should they be given a pat on the back for achieving a wine which is identical to those of Provence? Or should praise be given to rosés which achieve a sense of individual terroir and varietal identity? 'The vast majority of rosés are made in much the same way: harvested a little earlier than the red wines, chilled, gently pressed and steel tank-fermented. Cooler fermentation temperatures and a particular choice of yeasts determine a fruitier character, while more complexity can arise from warmer fermentation temperatures (18°C and over). 'Bottling is often immediate, but a few months on the lees with varying amounts of batonnage will impart a soft roundness to the wine.' #MWfocus #roséwine #summerwine

🍻 You probably just see another random beer, right? 🍺 But let me tell you, it's so much more than that! It's a celebration of teamwork, innovation, and dedication. 🎉 Think about it: 🌾 The numerous researchers who tirelessly worked on developing the cereal Tritordeum since 1977. 🚜 The farmers in multiple countries who multiplied seeds and produced the grain. 🔬 The Boortmalt Innovation team, micro-malting countless samples to perfect the malting process for our cereal. 🏭 The malt-house that turned the grain into Cádiz-the sweet, the first-ever commercial base malt made of Tritordeum. 🔱The communication team that developed such a cool storytelling on the Atlantis. 📈 The Badass Barley Malt commercial team that championed the new malt in their market. 🍺 The brewers, courageous enough to be pioneers in testing the new Atlantis Series range. 💪 And Alba Martínez Castilla, Wiro Nillesen, and myself, from Vivagran, supporting every step of the way. We are immensely proud of the Boortmalt team, especially Irina Bolat, Cristal Peck, Patrick Hubert, for such an incredible achievement, and we can't wait for more innovative beers using our Tritordeum malts. 🌾🍻 Beer details: Brewer: Pivnica i Pivovara Mlinarica, from Croatia Type: Weisse Bier with 60% Cádiz and Munich Here's to teamwork, dedication, and endless possibilities! 🥂 #TeamWork #Innovation #BeerRevolution #Tritordeumbeer #Tritordeum #BadassBarleyMalt #Boortmalt #AtlantisMaltSeries #CadizTheSweet🚀

the Art of OUZO Production: How are best-seller is made Since 1978, we've perfected the art of OUZO-making, intertwining local culture and tradition to create a spirit unlike any other. 1️⃣ Preparation of the Base Alcohol: Our journey begins with the finest grains, meticulously fermented to craft a high-proof spirit, laying the foundation for OUZO RODOS. 2️⃣ Flavoring with Botanicals:flavors as aniseed, fennel, and a medley of herbs and spices are mixed to create our signature mild anise flavor. 3️⃣ Distillation: Through traditional copper pot stills, we distill our spirit to perfection, capturing the essence of Greece in every drop. 4️⃣ Dilution: our spirit meets pure water, resulting in a delicate balance of strength and smoothness, with 38% alcoholic degrees. 5️⃣ Resting: Time is our ally as OUZO RODOS rests, allowing flavors to harmonize and unfold 6️⃣ Bottling: From our hands to yours, each bottle is a testament to our commitment to quality and tradition, ensuring every sip is a journey through Greek culture. 7️⃣ Quality Control: Guided by Greek law and European standards, OUZO RODOS undergoes rigorous quality checks, guaranteeing a spirit that embodies the essence of Greece. *Drink responsibly #aigaiondistillery #distillery #bestsellerproduct #greekexporter #foodindustry

https:// italianwinecentral. com/chianti-classico-zonation-and-new-blend/ https://lnkd.in/d8DiVkmH Current Rules For several years, Chianti Classico has had its three levels: basic rosso (or annata), Riserva, and Gran Selezione. The rules specify different minimum alcohol levels (12% for Rosso, 12.5% for Riserva, and 13% for GS) and minimum aging times (a year for Rosso, 2 years for Riserva, and 2½ years for GS). The blending requirements are identical: 80% to 100% Sangiovese, with a long list of native and international red grape varieties that can make up any remainder. For Gran Selezione, however, there was the proviso that the grapes had to be harvested only from the winery’s own vineyards

🍇 Did you know that Tempranillo Blanco is a white mutation of the red-skinned Tempranillo grape? 🍇Since 2007 it has been recognized by the Rioja DOCa and included as a permitted variety in the Rioja DOCa classification. 🍇 Mutation is a naturally occurring phenomenon in plants and many other key grape varieties like Pinot Blanc (from Pinot Noir ) and Grenache Blanc (from Grenache/Garnacha ) share a similar story. 🍇The best examples show great concentration of orange peel and stone fruit aromas with great bottle age capability in the best examples.

Nascetta is considered a semi-aromatic grape. When young, it shares some similarities with Sauvignon Blanc in terms of fruitiness but with more minerality. What's unique after aging is that it can develop petrol notes reminiscent of Riesling. I believe that if someone blind tasted Cogno's 2016 Anas-Cetta, they would likely guess it to be Riesling, especially if they're somewhat experienced but not overly skilled tasters (like myself 😅). Besides the petrol notes and the honeyed finish, the wine's full-bodied richness might even give you the illusion of residual sugar. Langhe Nascetta and Nascetta del Comune di Novello are not quite the same. The former can be blended, while the latter requires 100% Nascetta. #nascetta #piemonte

DID YOU KNOW THAT … Ukraine has a rich winemaking history. Crimea was particularly well-known for its wine production. Odessa - another historical region - boasts two premier wineries – Shabo and Kolonist – both of which produce some excellent wines (which regularly appeared on my dinner table). Transcarpathia (Zakarpattia) also has a long tradition. For example, the Sass K Winery produces wines reminiscent of Hungarian Aszú.   And now Ukraine is looking to further develop its winemaking sector by seeking investors for an agricultural company with rare wine cellars in Transcarpathia. 🍇🍷 The Leanka enterprise is being prepared for privatization through the Prozorro.Sales auction. This initiative, led by the State Property Fund’s head, Vitaliy Koval, aims to propel the enterprise towards new heights of success.   Thanks to Ukraine Business News for the interesting news about this opportunity. #InvestmentOpportunity #Winemaking #Ukraine #Transcarpathia #WineCellars #ProzorroSales

Choosing the Kaleido Roasters Sniper M1 can offer several benefits that cater to both novice and professional coffee roasters. Here are some key reasons why one might opt for a Kaleido roaster:

In today's Lodi Wine post on "What is Lodi terroir?"(https://lnkd.in/g35-zu3f), we dive into the primary soils and topographies differentiating each of Lodi's seven nested appellations (i.e., officially recognized American Viticultural Areas). #lodiwine #lodiwinecountry #terroir #loditerroir

The Cuishe agave, known for its distinctive mineral, green, and herbal aromas and flavors, holds a revered status among agave enthusiasts and mezcal aficionados alike. Originating from the mountainous regions of Mexico, particularly in Oaxaca, the Cuishe agave, scientifically classified as Agave Karwinskii, thrives in the rugged terrain, where its robust character is forged by the harsh conditions of its environment. This resilient plant, with its long, slender leaves and towering stature, yields a spirit that encapsulates the essence of its terroir, capturing the essence of the land in every sip. The unique flavor profile of Cuishe mezcal emerges from its extended maturation period ( at MezcalTrascendente more less 15-18 years of maturation for the cuishe in the Ensamble bottle), during which the agave plant accumulates a rich spectrum of minerals from the soil and absorbs the essence of its surroundings. This distinctiveness is further accentuated by the traditional production methods employed by mezcaleros, whom give the special touch ( Sazón in Spanish) The result is a mezcal that captivates the senses with its complex interplay of flavors, ranging from earthy and vegetal notes to hints of citrus and spice, all underscored by a pronounced minerality that lingers on the palate. In the world of artisanal spirits, Cuishe mezcal stands as a testament to the craftsmanship and reverence for tradition that define the mezcal industry. Each batch is a labor of excelence, crafted by skilled hands using age-old techniques passed down through 4 generations at MezcalTrascendente . From the cultivation of the agave plants to the meticulous process of fermentation and distillation, every step is guided by a deep respect for the land and its bounty. With its unparalleled depth of flavor and unmistakable sense of place, Cuishe mezcal offers the true essence of the mineral land of Mexico's. MezcalTrascendente #mezcaltrascendente #mezcal #cuishe #beverages #agave #agavespirits #spirits #liquorindustry #industry #distillation #mexico #aroma #taste #mezcalero #karwinskii #ilovemezcal