Matas Sriubiskis’ Post

To de-stem or not de-stem? That is the question... 🤔 Prior to World War 2, almost all wine was made using whole-bunch, or whole-cluster, fermentation which (as the name suggests!) involves adding intact bunches or clusters of grapes to the fermenter. Shortly thereafter, commercial de-stemmers became widely available and winemaking methods throughout the world changed markedly forever.  At harvest time, whole grape bunches are picked from the vineyard, then brought to the winery where they will begin their transformation from fruit to wine. The vast majority of wine today is made using destemmer-crusher machines that gently separate the individual grapes from their stems and slightly crush them before they are added to the fermentation vat. Why leave in the stems?: 🍇 Slower, cooler ferments. The resulting wines are fresher with increased aromatics. 🍇 More complex wines, with added floral, spicy, herbal notes. 🍇 Subtler tannins and a more elegant structure. 🍇 Something ‘extra’ that can’t be quantified … a ‘sense of place’ that’s so important in terroir-driven, artisanal wines. Seeking out this style of wine can be a challenge. Although a few wineries will choose to note ‘Whole Cluster’ on their front or back label, it is not that common. We’d suggest asking your local bottle shop or LCBO Product Consultant about whole-cluster wines - they should have some terrific examples for you to try! Check out our blog to read more: https://lnkd.in/gsCnyvdb

Come be a winemaker and taste with Todd, Owner / Winemaker of Anderson's Conn Valley Vineyards. Visit and participate in an Aurum wine experience, taste barrels and learn about the development of wine in the barrel. Better yet, become a club member. https://lnkd.in/gcAFu-88 As wine ages in a barrel, several reactions occur, influencing the wine’s flavor profile. The barrel, typically made of oak, introduces: Oxygen: Small amounts of oxygen seep into the barrel, interacting with the wine. This micro-oxygenation helps to soften tannins, reduce astringency, and enhance the wine’s overall complexity. Tannins: Oak barrels contain tannins, which are extracted into the wine during aging. Tannins contribute to the wine’s structure, astringency, and bitterness. Red wines, in particular, benefit from oak tannins, which complement their natural tannins. Phenolic compounds: Oak barrels contain phenolic compounds, such as vanillins and lignins, which are gradually extracted into the wine. These compounds contribute to the development of flavors and aromas, including vanilla, caramel, and toasted notes. Flavor compounds: The oak barrel imparts its own flavor compounds, such as esters, aldehydes, and terpenes, to the wine. These compounds can contribute to flavors like citrus, fruit, and spices. Sediment formation: Over time, phenolic compounds and other particles settle at the bottom of the barrel, forming sediment. This sediment can be removed before bottling, leaving a clearer wine.

Two delicious dishes, a Hatch Chile Verde Pork Stew and a Tortellini Soup were both paired with a new wine in my portfolio: The 2023 Miolo Cuvee Giuseppe Chardonnay. And what a great match it was with these two dishes. "This is the first super premium white wine created by Miolo, made with Chardonnay grapes from vineyards of Miolo family in Vale dos Vinhedos. This wine is an authentic example of a barrel aged and fermented Chardonnay. The vilification is explained by the winery: "Grape brunches are sorted in a sorting table. Total destemming, no crushing process; Light pellicular maceration for 5 hours in pneumatic press; Quick press in pneumatic press.; Cold static clarification of the free-run must; Alcoholic fermentation in oak barrels at controlled temperature of 15°C; After alcoholic fermentation, the wine aged for 12 months in bâtonnage in oak; Cold tartaric fermentation, filtration and bottling. The result is a very impressive expression of Chardonnay from this path making Brazilian winery. "Great aromatic intensity, with hints of oak and fruits such as peach, pear, apricot, honey and pineapple with balanced acidity and long aftertaste." At a suggested $24.00 retail this is an outstanding value to seek out.

Positive Growth in the Idaho Wine Industry: Exploring New Opportunities and Trends. Dr. Liz Thach, MW, Ashlee Struble, Eric Degerman, Earl Sullivan, #IdahoWine #WineIndustry #MarketGrowth #WineOpportunities #VineyardNews #WineTrends #BusinessInsights #WineLovers #IndustryGrowth #MarketTrends

VIN JAUNE (YELLOW WINE) Most connoisseurs of wine believe that only the Jerez de la Frontera region in southwestern Spain, responsible for sherry wines, has the phenomenon called the wine “veil”. This powdery film that floats to the surface of dry wines is nothing but dead yeast cells that float to the top rather than to the bottom of the barrel or tank. In France, vin jaune, produced in Jura’s appellation, has exactly the same characteristics. The regions are - Chateau Chalon, Menetou-le-vignoble, Domblaus, and Nevy-sur-Seille. All appellations are specifically selected based on strict soil criteria and appropriate south and east exposure. All appellations measure 85 hectares, 75 of which are planted, and 65 of those to savagnin grapes. The soil criteria are grey blue lias marl, cliff erosion that help retain heat, which in turn at night give off the heat thus ripening grapes better. The harvest occurs late (October to November). Grapes are de-stemmed, pressed, and fermented. Subsequently the wine goes through malolactic fermentation, whereby half of the tart malic acid is converted to mellow lactic acid. Then the winemaker racks the wine into seasoned (old) casks that are filled to the brim to prevent oxidation. The barrels remain undisturbed for six years during which the “veil” forms, covering the surface of wine, thus protecting it from oxidation. Dry cellars reputedly yield floral wines. Vin jaune is bottled in 620 ml bottlers called clavelin. This amount represents the yield of one kilogram of grapes. Vin jaune very much resembles dry sherry, but is fruitier leaning to floral, and less alcoholic since it is not fortified. It can be enjoyed as an aperitif, in cooking, or with biscotti for snacks.

🍇 GRAPE TALK; EPISODE 20: Sweet Wines of Austria.🍷 Today, let's talk about the world of Austrian sweet wines! Here are 3 key facts to know about the subject: ☝️But first, save this post for your studies and hit that follow button so as not to miss the next episode! 1️⃣ The Prädikatswein system is the essence of Austrian sweet wine making, categorizing wines based on grape ripeness. From Spätlese to Trockenbeerenauslese, each style has its distinct aromatic character and flavor profile. 2️⃣ Austrian sweet wines are crafted from classic grape varieties such as Grüner Veltliner, Riesling of course, and Welschriesling amongst others. These grapes are the most suitable to express the richness and complexity of these delightful wines. 3️⃣ Neusiedlersee is Austria's hidden gem for sweet wines, where grapes flourish in the unique microclimate near the lake. Here, the lake gives the perfect conditions to noble rot to thrive, producing high quality wines. To learn more about the subject, take a look on my article: https://lnkd.in/eCeMaMA 🍷 Have you tried Austrian sweet wines before?🍇Let me know in the comments! 🍇 Love my content? Wineries and wine brands, let's collaborate! Reach out for partnership opportunities. #WineEducation #AustrianWines #SweetWines #GrapeTalk #wineknowledge #wineeducator #winewriter #wineblog #sommelier #grape #wineglass #wine #winebusiness #wineindustry #winemarketing

One of our greatest obsessions at False Bay Vineyards & Waterkloof is to make wines that offer exceptional value at all price-levels. At one end we have our new flagship red Waterkloof BOREAS 2020, which has received a raft of critical acclaim since its release, most recently a wonderful review and score of 96 points from WINEMAG.CO.ZA (https://lnkd.in/detxSdvi) Meanwhile at the other end, we have the ever-dependable False Bay Slow Chenin Blanc – one of the first wines we made in South Africa when Paul Boutinot started False Bay Vineyards back in 1994. Still with old vine fruit, still slowly fermented with wild yeast and judging by this great review and 92 points from world famous wine magazine DECANTER, now tasting even better than ever. “Youthful pear, quince and guava fruits with a hint of smoke. Oily textured palate lifted by crisp acidity with a flinty finish.” 92/100 Decanter World Wine Awards ‘We’ve always had the view that the most important wine that any company sells is the house wine, and that you should put as much effort into that as all the other wines put together. The grapes that we source for our False Bay wines are fantastic grapes. The effort we put into that level is almost excessive, but I’ve always believed that any business is founded on its base.’ Paul Boutinot (Custodian of False Bay Vineyards and Waterkloof)

Sophie Bertin Sauvignon Blanc was included in VinePair's "The 30 Best Sauvignon Blancs for 2024" by Hannah Staab. "This wine is a collaboration between Sancerre-based wine-grower and merchant Eric Louis and winemaker Sophie Bertin. Sourced from just outside Sancerre, this is another great value Sauvignon Blanc, especially for those who seek out the more mineral-driven side of the grape. The palate has soft notes of grapefruit, lime, and green apple with chalky minerality and a chiseled acidity." https://lnkd.in/duh5rq8a

Fine wine can be a great alternative investment option if you're looking to diversify your portfolio. There are, however, a few things you have to consider before picking out the best wine: 🍷 Vintages - examples are 1949, 1953 or 1955 🍷 Producer- ensure your producer is reputable, such as Sassicaia or Domaine Armand Rousseau. 🍷 Grape type - go for wine produced from sought-after varieties like Pinot Noir or Merlot Find more fine wine investment tips here: https://heyor.ca/gchdG1 #FineWineInvestment #DiversifyYourPortfolio #WineVintages #WineInvestmentTips

🍷 Elevating Your Wine Knowledge: The Key to Appreciation 🍇 Understanding the world of wine goes beyond savoring a glass; it involves delving into the rich tapestry of grape varieties and their unique characteristics. 🔍 Explore Grape Varieties: Each grape variety offers distinct flavors and profiles. From the robust Cabernet Sauvignon to the delicate Pinot Noir, learning about these differences enriches your tasting experience. 🌍 Know the Regions: Wine regions around the world contribute to the complexity and uniqueness of each bottle. Discovering how climate and soil influence flavors can deepen your appreciation. 📚 Embrace the Stories: Every wine has a story—from vineyard practices to winemaking techniques. These narratives add depth to your wine journey. By expanding your knowledge of grapes and wines, you enhance not just your tasting skills but also your overall enjoyment and understanding of this fascinating world. #WineKnowledge #GrapeVarieties #WineRegions #TastingExperience #WineEducation #Champagne #wset