Vinarte is one of the few Post-communism
pioneer wineries established in 1998 from
Franco-Italian investments. From the start, the
winery’s goal was to produce quality wines with
careful viticulture practices, a sharp selection of
vine plantings, and meticulous, modern
winemaking techniques.
1999 was the first vintage for Vinarte, in their
magnificent location & unique terroirs sourcing
fruit from three of the best locations: Samburesti,
Starmina, and Zoresti. In Sâmbureşti, Vinarte
owns a domain called Castel Bolonavu with a
total area of 60 hectares. The wine region where
the Castel Bolovanu vineyard is located is one of
the oldest and most beautiful in Romania, and
recent archaeological discoveries lead us to
believe that its history stretches back at least
2000 years.

Vinarte has developed a portfolio
in which the native grapes are
blended with international ones:
Cabernet Sauvignon, Merlot &
Cabernet Franc are the most
planted, but they also highlight the
unique character of Fetească
Neagră, as well as some
experimental grapes created in
the Drăgăşani research facilities
on the Other side of the Olt River,
the unique varietals called Novac
and Negru of Drăgăşani.

New investments from Switzerland, have also brought a
lot of Innovation and structure. Since 2019, the winery is
under the ownership of Tim Brockman, and the winery
took a turn towards a diversification of the portfolio with
the addition of 9 hectares of white varietals, as well as
Wine tourism development and a new market expansion.
Canada, France, Luxembourg, Belgium, Poland, China,
Korea, and Japan already embrace Vinarte products.
This is very innovative as Romanian wines are often
considered a curiosity or an exotic choice on
International markets, but Vinarte is providing proper
communication & education on their products &
Romanian winemaking history.

Soare Cabernet Sauvignon brought the company the recognition as a specialist in red wines
that they still enjoy today. With a 24 month of Barrel aging, about 25% new oak, these wines
are the ultimate expression or Romanian potential. The winery still keeps wines in vinoteca
wines since the very first vintage in 1999. An intense wine, that shows incredible suppleness
& complexity even after 20 years.

Nedeea Cupaj Roșu
NEDEEA label is promoting blends of local grape varietal.
For this red wine, it’s a unique blend of Feteasca Neagră,
Negru de Dragăşani and Novac. Strong in taste with
intense red fruit aromas and a lovely rusticity. It’s a wine that
is easily identifiable as Romanian in style.

Soare Blanc de Noir
One of the new white wines added to the Vinarte portfolio,
this Cabernet Sauvignon-based white Blanc de noirs
shows lovely red fruit aromas of red currant and cherries,
with a texture that reminds white tannins and a strong
freshness. Very original wine.

Prince Mircea
Fetească Neagră – Rezervă
Concentration and rusticity would best describe this wine.
Rich and bold, with deep black fruit aromas and a wild
game nature, it has great complexity. Dark chocolate,
aniseed, black currant & blueberries blend in a rounded
and intense taste.

Q – Ediție Unică Riesling
Produced only once since the opening of the winery, this
sweet and decadent Late-Harvest Riesling is the result of
years of experiments. Sweet & peachy with vibrant acidity,
this is a sweet wine that can compete with world-class levels.
While Romania’s production does include many sweeter,
aromatic style wines, not many are made as proper, complex
dessert wines like this one.

The sparkling wine market is on the rise and at the top of every sales chart, we always find Conegliano Valdobbiadene Prosecco.

The history of Prosecco began in the hills of Conegliano Valdobbiadene, a small area in North-East Italy, a territory difficult to harvest but charming, a breathtaking landscape punctuated by steep vineyards and natural vegetation, rich in history and art, nominated for UNESCO World Heritage Site: a Land where Prosecco is Superiore. This is what Conegliano Valdobbiadene Prosecco is all about: the land. Here, for over three centuries, people have grown the Glera grapes that produce that sparkly goodness, its authenticity, uniqueness, and its exceptional characteristics together with the improvements made by hundreds of years of vine-growing experience, are all reasons behind the worldwide success. It’s a region like no other that’s been recognized for centuries, starting with the founding of Italy’s first School of Winemaking in 1876 in Conegliano and following with the well deserved UNESCO nomination, in 2019. Prosecco Hills of Conegliano Valdobbiadene was awarded UNESCO recognition as a World Heritage Site due to its unique and ancient cultivation and landscape. The hills are a cultural landscape of unique worth, and an expression of traditional and hand-picked harvest. This UNESCO World Heritage designation is a precious milestone for the people of Veneto, who have been producing handcrafted wine in this location for more than 200 years, and an invitation for people all over the world to experience this historical Italian wine region.

The thing is Prosecco is often used to describe Italian sparkling wine in general. We shouldn’t forget that the Prosecco world is intricate and complex. Not all Prosecco are born the same. What you want is a quality-focused Prosecco, one that can truly embody the region’s potential and express the style with elegance. The first thing to look for is the DOCG mention. Basically, in Italy, a DOCG ( Denominazione di Origine Controllata e Garantita) is the highest form of recognition an appellation can get. The area of Conegliano Valdobbiadene Prosecco Superiore lies in the countryside situated 50 km from Venice and 100 km from the Dolomites. Here vine-growing has extremely ancient origins. This winemaking region is considered one-of-a-kind because vines are planted on a series of hills with narrow ridges and steep slopes with a hogback appearance. This makes mechanized harvest impossible. All the grapes must be picked by hand and treasured deeply. Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. is parted between thousands of small producers, often families that’ve been growing grapes for generations on their own land. This century-old tradition won’t be lost any time soon. That’s for sure!

Conegliano Valdobbiadene Prosecco Superiore DOCG represents the highest-quality expression of Prosecco; the premium production, but it goes further than that. Some wines will come from specific sites that are recognized and prized as the finest interpretations. There are the site-specific selections known as “Rive”. This term appeared on the labels in 2009, to indicate the most inaccessible, remote, angular vineyards that are so hard to farm, but also that shows unique character, quality and represents the diversity of the terroir.

Also, at the summit of the quality pyramid, there is Superiore di Cartizze DOCG, the “Grand Cru” of Conegliano Valdobbiadene. A small plot of land of 107 hectares in the commune of Valdobbiadene divided by hundreds of growers. They produce only a million bottles per year. It is known as the best expression possible.

WHAT’S NEW!

To pay homage to the origins of Prosecco Superiore, in 2019 a new style was introduced: Sui Lieviti. It means “On the Lees/Yeasts” referring to sparkling wines that have been refermented in bottle. This style pays tribute to a traditional type of product for the zone and to the long history of making sparkling wines in the area. It’s a new brut nature, Bone-Dry style of wines, that are bottle-fermented.

Pour Accéder à la vidéo: https://we.tl/t-d6rdjprRYJ

To mark the 100 years of the SAQ and to thank them for a close continued collaboration, Côtes du Rhône is presenting a video featuring the producers and artisans of Côtes du Rhône and Côtes du Rhône Villages. This initiative is such a great opportunity to reflect on this unique appellation, the producers and the wines that have shaped so many fond memories for consumers.

 

What is Côtes du Rhône? When you see these words on the label, what does it means for you? For me, every time I think about Côtes du Rhône, I think of sun-drenched vineyards, perfectly maturing grapes strongly tempered by winds, easy-to-drink wines that still has quality and distinction. I also think of the rich and varied terroir that has the ability to deliver a vast variety of wines to please every palate. 

Truth is, Côtes du Rhône is among the oldest vineyard regions on the planet. Viticulture as we know it arrived in Southern France with the Greeks in the 4th century BC. But it was the Romans who really established the vineyards and reputation of the area using the Rhône as their highway through France.

Today, the men and women of the Côtes du Rhône, always experimenting with blends and vineyard techniques, are proud to nurture these ancient grapes into your glass. These dedicated artisans have stories to tell so check out the producers while you look for a wine. While you’re probably most familiar with the hearty red wines of the region, there are also wonderful white and rosé wines produced in this area. 

The region spans 171 communes along the Rhône river. There are three main wine categories of the Côtes du Rhône: the basic Côtes du Rhône wines, and a second category called Côtes du Rhône Villages as well as Côtes du Rhône villages with geographic designation. The latter is a special designation established in 1966 that wine producers in the area can apply for. Keep an eye out for labels bearing one of the 22 villages that are allowed to declare their names as they indicate stricter rules such as lower yields and slightly higher alcohol. 

Plan de Dieu | Visan | Vinsobres | Puyméras | Séguret | Saint-Gervais | Suze-la-Rousse | Sainte-Cécile | Valréas | Roaix | Sablet | Sinargues | Rochegude | Chusclan | Rousset-les-Vignes | St-Pantaléon-les-Vignes |    St-Maurice-sur-Eygues | Gadagne | Laudun | Massif d’Uchaux | Vaison la Romaine | Nyons

Authenticity and diversity are the keys. People who like good wine know Côtes du Rhône is simply the best place to source true and original tastes that define quality wines. Côtes du Rhône wine is many people’s go-to, comforting red wine. Perhaps it’s the fruity character of Grenache, the bold spiciness of Syrah or any other charming complementary varietal that makes up Rhône rich blending material such as Cinsault, Carignan, Counoise, Muscardin, Vaccarèse, Terret, Grenache blanc, Roussanne, Marsanne, Bourboulenc, Clairette, Viognier and many more. Perhaps, it’s the arid stony soils that traps in any little bit of heat and warmth. 

For me personally, I’m forever indebted to Côtes du Rhône, I owe this particular region and its wines, the very early hatching of a passion that would later reach extreme length and be the start of my blissful career. You see my first love-at-first sight moment was with a White Côtes du Rhône. The eye-opening taste of Viognier and Roussane has managed to show me the potential of the wine world. Never before did I experience the richness, complexity, and warmth than this one special bottle of Côtes du Rhône. It planted a seed of curiosity in me. This region would later be the main character of many memorable moments, tastings, meetings and even the host of my very first wine travel experience. Seeing the bountiful sunshine hit the precious vines, meeting producers in their very own home for the first time, experimenting the generosity and delicious encounters with passionate artisans has only solidified my belief: 

There’s no place like Rhône.

Article in Collaboration with Côtes du Rhône https://www.cotesdurhone.com/

French version will follow

 

 

Un hommage aux Côtes du Rhône

Pour Accéder à la vidéo: https://we.tl/t-d6rdjprRYJ

Pour souligner les 100 ans de la SAQ et les remercier d’une collaboration étroite et continue, Côtes du Rhône présente une vidéo mettant en vedette les producteurs et artisans des Côtes du Rhône et des Côtes du Rhône Villages. Cette initiative est une belle occasion de réfléchir sur cette appellation unique, ses producteurs et ses vins qui ont façonné tant de bons souvenirs pour les consommateurs.

Qu’est-ce que les Côtes du Rhône?  Quand vous voyez ces mots sur l’étiquette, qu’est-ce que cela signifie pour vous ? Pour moi, chaque fois que je pense aux Côtes du Rhône, je pense à des vignobles ensoleillés, à des raisins parfaitement mûrs fortement tempérés par les vents, des vins faciles à boire qui offrent qualité et distinction. Je pense aussi au terroir riche et varié qui ont la capacité de produire une grande diversité de styles de vins pour plaire à tous les palais.

La vérité est que la region viticole de Côtes du Rhône est parmi les plus anciennes de la planète. La viticulture telle que nous la connaissons est arrivée dans le sud de la France avec les Grecs au IVe siècle av. Mais ce sont les Romains qui ont vraiment établi le vignoble et la réputation de la région en utilisant le fleuve Rhône comme autoroute pour atteindre toute la France.

Aujourd’hui, les hommes et les femmes des Côtes du Rhône, toujours expérimentateurs d’assemblages et de techniques viticoles, sont fiers de travailler avec ces cépages séculaires. Ces artisans dévoués ont des histoires à raconter, alors consultez les producteurs pendant que vous cherchez un vin. Alors que vous êtes probablement plus familier avec les vins rouges copieux, il y a aussi de merveilleux vins blancs et rosés produits dans cette région.

La région s’étend sur 171 communes le long du Rhône. Il existe trois grandes catégories de vins des Côtes du Rhône : les vins de base des Côtes du Rhône, et une seconde catégorie appelée Côtes du Rhône Villages et aussi Côtes du Rhône villages avec designation géographique. Cette dernière est une appellation particulière créée en 1966 que les producteurs de vins de la région peuvent demander. Gardez un Å“il sur les étiquettes portant l’un des 22 villages autorisés à déclarer leur nom, car elles indiquent des règles plus strictes telles que des rendements inférieurs et un alcool légèrement plus élevé.

Plan de Dieu | Visan | Vinsobres | Puyméras | Séguret | Saint-Gervais | Suze-la-Rousse | Sainte-Cécile | Valréas | Roaix | Sablet | Sinargues | Rochegude | Chusclan | Rousset-les-Vignes | St-Pantaléon-les-Vignes | St-Maurice-sur-Eygues | Gadagne | Laudun | Massif d’Uchaux | Vaison-la-Romaine | Nyons

Authenticité et diversité sont la clé. Les amateurs de bon vin savent que les Côtes du Rhône sont tout simplement le meilleur endroit pour trouver des goûts vrais et originaux qui définissent les vins de qualité. Le vin des Côtes du Rhône est synonyme de vin rouge réconfortant pour beaucoup de gens. C’est peut-être le caractère fruité du grenache, le piquant audacieux de la Syrah ou le caractère de tout autre cépage complémentaire charmant qui compose la matière d’assemblage riche du Rhône comme le Cinsault, le Carignan, la Counoise, le Muscardin, le Vaccarèse, le Terret, le Grenache blanc, la Roussanne, la Marsanne, le Bourboulenc, la Clairette, le Viognier et bien d’autres. Ce sont peut-être les sols caillouteux arides qui emprisonnent la chaleur et l’humidité pour une maturité optimale.

Pour moi personnellement, je suis redevable à jamais aux Côtes du Rhône, je dois à cette région particulière et à ses vins, l’éclosion d’une passion qui deviendra plus tard extrême et sera le début de ma belle carrière. Vous voyez, mon premier coup de foudre a été avec un Côtes du Rhône Blanc. Le goût révélateur du Viognier et de la Roussane a réussi à me montrer le potentiel du monde du vin. Jamais auparavant je n’avais connu la richesse, la complexité et la chaleur de cette bouteille spéciale de Côtes du Rhône. Cela a semé en moi une graine de curiosité. Cette région sera plus tard le personnage principal de nombreux moments mémorables, dégustations, rencontres et même l’hôte de ma toute première expérience de voyage Å“nologique. Voir le soleil généreux dorloter les précieuses vignes, rencontrer pour la première fois des producteurs chez eux, expérimenter la générosité et les délicieuses rencontres avec des artisans passionnés n’a fait que solidifier ma conviction:

Il n’y a pas d’endroit comme le Rhône.

Article en collaboration avec Côtes du Rhône. https://www.cotesdurhone.com/

 

Elio Altare is a living legend of the Piedmont region. He is the creator of one of the region’s most renowned estates. A pioneer, he is one of the winegrowers who dared to settle in the Piedmontese hills, despite the difficult location, he forged the reputation of Piedmontese wines.

Originally from the town of Dogliani, the Altare family bought a 5 hectares farm in La Morra back in 1948, has since made history in the region, and became famous for producing wines of finesse and elegance. The vineyard was extended later, in addition to the La Morra hilly vineyards, was purchased or leased the Arborina vineyard at the top of the hill as well as top locations such as Canubi and Cerretta Vigna Bricco. The estate now works with exclusive and dedicated 12 hectares of premium lands, which are cultivated by the family with respect, care, all without the use of chemicals and pesticides.

Elio Altare is a giant amongst the many great winemakers that pepper the hills of Piedmont; his pioneering efforts in changing production methods to gain a more expressive and approachable style of Barolo inspired a generation of producers to follow suit and, it must be said, the results have been a huge positive for the region and its wines in general.

In the summer of 1983, Elio Altare destroyed the old family barrels using a chainsaw. The first gesture to mark the beginning of a new era in Barolo. He was one of the Barolo Boys, a group of young winemakers, Voerzio, Boschis, Altare, and Manzone that started to innovate in the region and that was glamorized in the documentary of the same name by Paolo Casalis and Tiziano Gaia. While Piedmont had always been very traditional, Elio Altare was one of the first to question the wine’s identity and the winemaking techniques normally used. They started to introduce modern cellar techniques, shorter fermentation times and aging in French barriques and were therefore extremely successful. Their goal has always been to make Barolo as elegant and long-lasting as the famous Burgundy wines from which he brought the ideas.

Thanks to his intuition, the winery Elio Altare soon collects the first success in a few years and stood at the top of their field. From green harvesting to reduced yields, to aging his wines in French barriques in lieu of the classic Botti, every tradition was questioned in the spirit of innovation, with the ultimate goal to raise the quality of the region’s wines. With the adoption of many of these new winemaking techniques, Elio Altare quickly became known as the leader of the “modernist” movement. Alongside Angelo Gaja, and followed by many new wave winemakers, they dared to be different and by doing so, helped raise the standard of quality throughout the region. Constant innovation has remained the axiom at the Altare family estate which is now run with the same degree of enthusiasm and innovation by Elio’s daughter, Silvia. Whether it’s doing two completely different types of vinification for the same parcel as in the Barolo “Arborina” and Langhe “Arborina,” or de-stemming bunches by hand for an experimental micro-cuvée, the goal remains to keep pushing forward and raising the bar and to show that tradition and innovation are not mutually exclusive.

The wines of Elio Altare are reputed not only for the quality but also for the concentration and depth that are unmatched. The wines are some of the most successful examples of “modern classic” you will find, preserving and showcasing the vibrancy and provenance of the vineyards while at the same time delivering those characteristics within limpid and supple textures. They are quite rightly regarded as one of the superstars of the Langhe.

 

Calabria, located in the South, at the toe of Italy, is one of the smallest wine-producing regions of the country, but it’s rich with unique style and local grape varietals to discover. This peninsula between the Ionian Sea and the Tyrrhenian Sea with also has the Apennines Mountains on its Northern Border. The region has enormous potential and a beautiful picturesque landscape.

The Greeks first began vine cultivation there and for many centuries, viticulture was an important cultural and economic aspect for the region. Calabria has a long and proud history of winemaking. Legend has it that the vineyards which covered the coastal hills of the region inspired the ancient Greeks to mint their coins with the title ‘Oenotria’, the land of wine. It’s also said that Calabrian athletes at the ancient Olympic games toasted their triumphs with Krimisa. This wine is thought to be identical to that found today, making it one of the oldest known wines in Europe. After phylloxera, the region has never quite recovered from the loss of its vineyards and struggled to compete with the international development of wine culture. Nonetheless, Wines from Calabria has managed to preserve their rustic and rural character as well as its Southern rich style.

CALABRIA APPELLATIONS

There’s a handful of DOCs in Calabria, but most of them are put aside in favor of the more flexible IGTs. For now, there’s no DOCG yet in Calabria, but with recent activities and revitalization of the region by younger producers, we might as well expect great things from the region.

CIRÒ: Best known appellation in Calabria, CIRÒ is also known for its rich red wines predominantly from the local Gaglioppo grape variety. It’s considered one of the oldest named wines in the world

MELISSA : A neighbor to the better-known Cirò, MELISSA shares the same potential and similar attributes. Melissa Rosso must be based on a 75-95 percent component of Gaglioppo. The balance must be one or more of the dark-skinned Greco Nero and/or one or more of the white grapes Greco Bianco, Malvasia Bianca and Trebbiano Toscana.

LAMEZIA : in LAMEZIA, you’ll find mostly blends between Sicilian red varieties Nerello Mascalese and Nerello Capuccio, accompanied by local reds such as Gaglioppo, Greco Nero, Nocera and Calabrese.

SAVUTO : Named after the Savuto River, the local name for Gaglioppo here is Arvino and can make up to 45% of its red blends.

BIVOGNI: Introduced in June 1996, it’s the youngest of the region’s DOCs. This is an area defined by coastal hills. Bivongi wines remain relatively unknown in the wine world outside Italy. Most of Bivongi wines are red although white and rosé are also allowed.

GRECO DI BIANCO : Unique and interesting, while most of Calabrian wines are red, GRECO DI BIANCO produces exclusively a deep old gold-colored dessert wine, made using the passito method on Greco Bianco grapes.

SANT ANNA ISOLA CAPO RIZZUTO : Following the coastline, only red and rosés are allowed in this appellation. The red blends here are made up of 40 to 60% Gaglioppo and may be blended with six other varieties including two white (Nocera, Nerello Mascalese, Nerello Cappuccio and Malvasia Nera, Greco Nero and Malvasia Bianca) similarily to Côte-Rotie Custom.

SCAVIGNA: Seldom used, Scavigna is a very small DOC, with strict restriction and many producers prefer using IGT status for flexibility.

TERRE DI COSENZA: Terre di Cosenza is a relatively new addition to the DOCs of Calabria, introduced in 2011. It concentrates on the local dark-skinned grape Magliocco (also known as Arvino and Mantonico Nero)

IGTs : Arghillà, Calabria, Costa Viola, Lipuda, Locride, Palizzi, Pellaro, Scilla, Val di Neto, Valdamato

NATIVE GRAPES

There are hundreds of grape varieties native to Calabria that are preserved and prized. They are part of the unique heritage in Calabria and provide a great sense of place and authenticity to the wines of the region.

GAGLIOPPO: Gaglioppo is Sangiovese’s rad child and Sicily’s Nerello Mascalese ‘s cousin. It achieves world-class results in Cirò. It produces wines typified by a range of crushed berry flavors, often accented by cherry and spicy secondary notes.

CASTIGLIONE: The Castiglione grape is an exclusive variety of Calabria region, found notably in Terre di Cosenza. Castiglione grapes give a ruby red wine, more or less strong, of vinous aroma and slightly tannic structure.

GRECO NERO: Often used in blends, Greco Nero is part of a large family of grape varieties so-called “Greeks”, whose origin and dissemination, although uncertain, is common as they all seem to have derived from grapes imported from the Greek settlers. It can also be known as Grecu Niuru or e Maglioccone (in the area of Bivongi).

MAGLIOCCO: Magliocco is the king of Cosenza. The characteristics of Magliocco Canino are quite distinctive. The taste of this red wine bears an amazing taste of spices and pepper. Along with the intense spicy flavor, this red grape wine also has red – fruity flavor.

NATIVE WHITES

ADDORACA: This extremely rare variety is found in the province of Cosenza where it is used in the production of the dessert wine Moscato di Saracena.

GRECO BIANCO: Greco Bianco can make excellent wines from dry through to fully sweet.

PECORELLO: Pecorello is a minor grape of the Calabria region, present mainly in the province of Cosenza. It gives a pale yellow wine with an intense aroma and a delicate but refreshing palate.

MANTONICO: Mantonico is an impressive white grape variety that was historically used for passito, but has achieved compelling results as a dry wine.

 

TRY SOME WINES FROM CALABRIA

Ippolito 1845 I Mori Calabria 2017

SAQ: 14460577

This wine is a blend of the classic and historical Gaglioppo varietal and the more international Cabernet Sauvignon.  Its aromas are definitely rich and thick of ripe fruit, prunes, and dried fruits with a smoky character. It shows signs of ripening under the strong southern Italian sunshine and offers smooth tannins and mouthfeel.

 

 

La pizzuta del Principe Molarella Val di Neto 2019

SAQ: 14462871

This 100% Pecorello really showcases this varietal potential as a highly refreshing, fragrant dry and mineral white wine.  Pecorello is still unknown to most, but is part of the Calabria viticulture heritage. Ripe yellow apples and floral aromas take up the most place, but there’s also hint of crushed rock and a saline finish.

 

 

Serracavallo Besidiae Calabria 2019

SAQ: 14515460

A blend of 40% Pecorello, 30% Chardonnay, and 30% Riesling. This pale straw-colored wine is soft overall, with delicate notes of pear and apple, plus a distinct note of lime. The palate shows a fresh approach with a chiseled textured and a citric touch

 

Serracavallo Sette Chiese Calabria 2019

SAQ: 14515494

This blend of Magliocco (60 %), and Cabernet Sauvignon (40 %) has an interesting smoky character doubled with vanilla, plum, blackberries, and green tomato leaf. It’s light in color with purple reflections, but rich in taste with a consistent, soft palate.

Serracavallo Quattro Lustri Terre di Consenza 2019

SAQ: 14515435

Terre di Cosenza is a relatively new addition to the DOCs of Calabria, introduced in 2011. It concentrates on the local dark-skinned grape Magliocco (also known as Arvino and Mantonico Nero) and so is the Quattro Lustri which is 100% Magliocco. On the nose, it opens with aromas of dense wild berries, macerated plum, vanilla, and scrubland. It’s very juicy and bright, with a slight perception of sweetness that gives it a smooth and delicious finish.

 

Becoming a Champagne expert is now possible for you!

Do you get excited every time you hear the name Champagne? Chances are if you’re reading this, you may already have some knowledge and love for the uniqueness and beauty of the sparkling wine only from Champagne, France. What if I told you that you can further your learning and get the latest, most inclusive and complete course available right now? Enlightened wine lovers have an advantage as the complexity and true personality of Champagne wines and regions are enhanced by greater understanding.

The Champagne Massive Open Online Course (MOOC) was introduced by the Comité de Champagne, the official representative for all the 360 houses and 16,100 growers in the region, this year as an interactive and fun approach that is accessible to all. The aim is to offer a true experience and enable learners to achieve in-depth knowledge and become a Champagne expert all from the comfort of their home.

Guided by Master of Wine Jérémy Cukierman, learners will be able to build their knowledge by following a fun course comprising four modules, making for a total of more than 40 short videos. Topics range from a complete understanding of the vines cycle and different varietal specificity, to vinification processes and ageing, understanding of the role of vins clairs, terroir and recent sustainable approaches as well as the rich history of the region.

I’ve had the chance to complete the course myself and was extremely impressed by the depth and variety of information and knowledge presented. It’s an incredible educational tool  for any professional or wine lover, whether you’re a wine merchant, sommelier, student or any kind of enthusiast! It’s a great opportunity to improve your skills to put together a good selection in your wine cellar, to advise clients about food-wine pairings, to broaden your knowledge and have a comprehensive overview of the Champagne market as well as get all the fundamentals to taste and discover Champagne with a new, expertly instructed approach.

The four Champagne MOOC modules are:

 

Diversity & Tasting

Discover the sheer diversity of Champagne wines, and the secrets to serving and tasting them.

 

 

The Champagne-making process

Explore the vines and cellars and learn about the different stages of the Champagne wine-making process.

 

 

Champagne terroir

Gain an understanding of why the Champagne wine-growing region is the only one of its kind in the world, and learn about its characteristics.

 

 

History & Economy of Champagne

Gain a grasp of the mysteries of Champagne, from its origins to current trends.

 

 

Fun Fact: The Hillsides, Houses & Cellars of Champagne (Coteaux, Maisons et Caves de Champagne) are recognized as a UNESCO World Heritage Site since 2015. The chalk cellars are so expansive that when a survey was commissioned to prepare for the UNESCO application, the task could not be completed due to the extensive distance required to map the limestone tunnels.

Let’s play a little game, shall we? Can you answer these questions? These are just a few examples of what you can learn in the Champagne MOOC.

Approximately how many bubbles can be formed in a single glass of Champagne?

What is the Réseau MATU and what are its objectives?

Which Champagne sub-region stands on a plateau area 300m above sea level?

What innovative breakthrough happened in 1837?

What nickname did the French poet Henri d’Andeli gave to Champagne in the 13^th century?

What was the AOC concept introduced in 1935?

On which varietal is the Vallée de la Marne pruning method allowed?

 

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Color is the first thing we see when we pick up a bottle of wine. Color may indicate where the varietal comes from and how it was made. Pigmentation, extraction, and color can affect anything from a wine’s appearance down to how it ages. Every variety of wine has a story that defines it and the color is but one indication of what a specific wine is truly about.

The Story Behind Wine’s Coloring

When it comes to the grapevine, the hue of the respective berry is an indicator of the vine’s ability to survive, its growth, and the evolution of its surroundings.

Usually, in red wine, the hue is a way to determine the age-ability of the product and how it might feel in terms of texture on the tongue. It’s also a way for producers to make decisions that impact the stability and longevity of the plant.

How Does Wine Use Its Color?

Plants use color in many fascinating ways. With grapevines, the younger and bright red leaves use their pigment to fight off herbivores. The red leaves act as a shield against the piercing rays of the sun. As they mature, the greener hue represents that they’ve grown less vulnerable.

The grape berries use their pigments to attract animals to eat them. This helps the plant seeds to be dispersed across a much larger territory than the vine itself would be capable of. When it comes to white grapes, they’re only seen in two distinct mutations.

Their lack of pigment makes it harder for them to be dispersed and puts them at a definite evolutionary disadvantage. In order to expand their reach, these grapes will require the help of humans.

Factors That Influence Grape Color

As a plant grows, a variety of pigments will come into play to help the coloration process. This includes carotenoids, chlorophyll, and betalains. The versatile anthocyanin is the pigment that dominates the process.

What is anthocyanin? It’s a phenolic compound that is, to an extent, structurally similar to tannins. There are 20 different types prevalent among vinifera grapes.

This pigment presents itself in different hues. This hue depends on the type of grape and the pH levels of the grape’s surrounding tissue. In essence, the lower the pH levels are, the more you’ll find the color to shift toward the redder end of the visible light spectrum. The higher the pH levels are, the bluer the hues will shift.

What Happens To The Color Of Grapes During Fermentation?

As the winemaking process speeds up, the pigment is extracted as soon as the crushing of the grape takes place. The pigment is usually soluble, but only at lower temperatures. Five to eight days into the maceration process, color extraction reaches its greatest point in concentration. This is referred to as the ‘ceiling’. There will almost always be a bit of a decline after this level of concentration has been reached.

The color’s concentration can be tweaked with the help of techniques that increase co-pigmentation. Co-factors like monomeric phenolic compounds (quercetin and gallic acid) will bind with anthocyanin during extraction, leaving them stagnant until needed for later polymerization.

What Else Does Anthocyanin Affect In A Grape

Greater reductive strength can only be achieved with the help of shorter and more abundant tannin and color polymers. Reductive strength and the capacity of antioxidants (or the ability to absorb oxygen without oxidizing) is what truly shapes the longevity of the wine.

Tannins will grow and polymerize until they’ve reached their full capacity. At this point, they’ll be capped on each end by a color molecule.

This phenomenon occurs when a higher ratio of color to tannin leads to much shorter polymers and perhaps, a greater reductive strength.

This ultimately means that there’s an ability to absorb oxygen over time without any oxidation taking place.

Simply put, the hues that we see in wines are preserved and retained by bonding with tannins, and vice versa. When it comes to the mouthfeel, a softer experience will mean that shorter anthocyanin-tannin polymers are prevalent.

On the other hand, higher astringency results from longer tanning chains that are shaped by a low ratio of anthocyanin to tannins. In other words, this is when polymerization occurs in the absence of oxygen.

Conclusion

Winemakers can use the science of color to tweak their wine to best suit their brand or taste goals. In some cases, color can even be utilized to help extend the lifespan of a specific wine.

Does keeping the wine bottles vertically in the fridge chill it faster than wrapping it in a wet towel? What’s the best way to chill bottles from your favorite red wine club? What about adding wine cubes to the wine?

Reaching the right temperature is vital for the best wine drinking experience. Read on to explore the importance of best temperatures and methods for chilling wine.

Finding The Right Temperature

When it comes to wines, chilling properly is crucial for revealing the tannins, body, and tasting notes of the wine without muting them. However, reaching the ideal drinking temperature varies widely between different types. For instance, biodynamic and organic wines from organic wine clubs and vegan wine clubs should be served more lightly chilled than their sparkling wine contemporaries.

1. The Right Temperature for Reds

From the tannins that seep out from the skin and seeds of the grapes to meticulous aging, red wines are processed differently from whites and other popular varieties. You need to figure out the body and dryness of the wine to properly cool it for serving.

Here’s the ideal temperature for serving red wines:

• Light-bodied reds should be kept in the fridge for 1.5 hours at 55⁰F.
• Medium-bodied reds should be kept in the fridge for over one hour at 60⁰F.
• Full-bodied reds should be kept in the fridge for 45 minutes at 65⁰F.

Too much warmth in red wine can make it feel soupy whereas freezing-cold red wines might taste duller and bland without any pronounced flavors. Moreover, red wines are best served after one hour of uncorking to allow them to breathe.

2. The Right Temperature For Whites

Although best served cold, white wines shouldn’t be icy-cold. The cold temperature accentuates the acidity and body of the wine to reveal subtler notes. If your white is too cold, it can often seem sharp, just like warm white wines taste acidic.

• Light-bodied-whites are best served at 45⁰F to 50⁰F with up to two hours in the refrigerator.
• Medium-bodied-whites gain the best notes at 50⁰F to 55⁰F with light chilling.
• Full-bodied-whites express the best tastes at 50⁰F to 60⁰F.

Keep in mind that mature whites are best stored in the cellar than in the refrigerator.

3. The Right Temperature For Fortified Wines

Dessert wines and fortified wines require careful cooling because of the sweetness and sugar contained within. If you chill it too long, aroma and the flavor can become edgy whereas warm fortified wines may taste like syrup.

• Vintage Port service is recommended at a temperature of 66Ëš⁰F.
• NV/ Tawny Port is best consumed at 57⁰F.
• Dry fortified wines get the best notes at 50⁰F.
• Medium-bodied fortified wines can be chilled up to 53⁰F.
• Sweet fortified wines require standard cooling at 65⁰F before serving.

Typically, fruity fortified wines are served chilled, unlike mature ones often served warm.

4. The Right Temperature For Rosés and Sparkling Wines

When it comes to Rosé wines, uncorking and letting the bottle sweat for a few minutes before serving reveals its flavors and aromas better than full-chilling. However, sparkling wines and champagnes need chilling to enhance the carbonation if you like the bubbles. Find out which is the right temperature for both.

Rosé wines: 

• Dry Rosé is considered flavorsome at 46⁰F to 57⁰F.
• Medium Rosé is recommended to be chilled at 55⁰F to 60⁰F.
• Sweet Rosé should be cooled to 50⁰F to 60⁰F prior to serving.

Champagnes and Sparkling wines:

• Sparkling wines are best enjoyed at 40⁰F to 45⁰F.
• Champagnes and premium bubblies should be served at white wine temperature or 38⁰F to 45⁰F.

How To Reach The Right Temperature

Besides planning in advance, fermented drinks must be handled with care when chilling. Before you mimic all the methods advised on the internet for cooling wines quickly, check out which ones actually work.

Best Wine Chilling Methods That Work

• Icy brine bath: Fill a bucket with ice, water, and salt to chill wines in less than 15 minutes.
• Ice cubes: While ice cubes melt and change the tastes, they are the best in wine cocktails.
• Bucket cubes: You can also fill up a bucket with ice cubes.
• Reusable ice cubes: The stone-chilled cubes keep the wine cold for sufficient time without changing the flavors.
• Grape cubes: Best ways to chill the wine moderately without diluting it.
• By the glass: Place a glass or two of wine in the fridge instead of the bottle.

Best Wine Chilling Methods That Don’t Work

• A Chilled wine glass with a thin stem isn’t cooling enough for wines.
• Sticking a bottle into the freezer isn’t a good idea given the liquid inside can expand, put pressure on the cork, and explore in the fridge or outside.

Bottom Line

When it comes to wine, every case is unique and every bottle special. That’s why it’s important to keep the best chilling practices for different types of wines in your mind at all times.