Organic wine really does taste better, study of 74,000 bottles shows


Organic wine has divided experts for decades, with some claiming the natural process damages taste while others argue grapes contain so many natural pesticides that it makes a mockery of the label.
But a new study shows it really is worth going natural.
Researchers from the University of California trawled through the expert reviews for more than 74,000 wines which appeared in the three of the world’s best wine-rating magazines.
They discovered that organic wines – which are labelled as ‘ecocertified’ in the US – scored an average of 4.1 points higher than their non-organic counterparts, our of a score of 100.

An article from The Telegraph by Sarah Knapton


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The Tequila Regulatory Council (TRC) is threatening to sue Dutch brewer Heineken over its use of the word ‘Tequila’ in its Tequila-flavoured Desperados beer brand.

The TRC, a trade group of Mexican Tequila producers, claim that the beer is in violation of its DO rules, which state that to use the word ‘Tequila’ a beverage must contain a significant quantity of the spirit.
Desperados is a beer flavoured with Tequila and lemon and aged in Tequila barrels, however the TRC claim tests carried out in Madrid prove that it doesn’t actually contain any Tequila and therefore does not qualify to claim use of the name.
The council has been preparing a case against Heineken’s Desperados brand for the past 10 year but haven’t had the funds to pursue it, until now.
“We cannot permit someone unscrupulously to affect Tequila’s prestige,” Ramón González, CRT director-general said speaking to the Financial Times. “Either they take the word Tequila off it, or they put some Tequila in.” If they refuse, “we’ll have no choice but to fight this [in court]”.
It comes shortly after the sale of George Clooney’s Tequila brand Casamigos to Diageo for $1 billion, signalling the category’s continued move upmarket. Further highlighting its growing success, in February José Cuervo, the world’s biggest Tequila producer, raised more than $900m through an IPO.

An article from The Drinks Business by Lauren Eads



American grocery store chain Trader Joe’s has sold out of its canned wine range, Simpler Wines, after unprecedented demand for the $3.99 four-packs.

Housed in six-ounce aluminum cans, the lightly sparkling Italian wines come in a white and rosé variant, with a four-pack equating to a 75cl bottle of wine.According to Trader Joe’s, the white offers “notes of honeydew and fresh cut herbs”, while the rosé displays “mineral notes and red fruit flavours”.Both styles sold out almost immediately after going on sale at various Trader Joe’s stores across the US in April.Back by popular demand, the cans have hit the shelves again in time for 4th July celebrations, and are being sold on a first come first served basis.Canned wine sales in the US have shot up in recent years, with value sales of $15 million last year, though the category still only accounts for less than 1% of the market.Wine in cans is growing in popularity, particularly among millennials, as they come in useful at picnics, concerts, barbecues and other outdoor events.

An article from The Drinks Business by Lucy Shaw

Review of Orange wines from France (in French)

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Leurs robes troubles et leurs violentes notes racinaires choqueront nos lecteurs les plus orthodoxes. Mais les vins oranges sont en train de devenir un phénomène de mode. Il fallait essayer !
L’idée du vin orange est d’une simplicité confondante : il s’agit de vinifier des raisins blancs comme des rouges, avec un contact plus ou moins prolongé entre le moût en fermentation et les parties solides, peaux et parfois rafles. On parle alors de macération. Ici, c’est la peau des raisins qui apporte de la couleur. Du “noir de blanc” en quelque sorte…
Le principe est simple, mais sur le terrain, les modalités d’application de la théorie influencent le style du vin. La durée de macération modifie évidemment le goût du vin, comme sa couleur. Et puis la nature des échanges physico-chimiques évolue au fil de la macération, ce qui n’est pas sans conséquence. On peut d’ailleurs élever le vin orange dans toutes sortes de contenants : cuves, barriques ou jarres de terre cuite (particulièrement développées, en écho à la tradition millénaire géorgienne, lire La RVF n° 556, novembre 2011).
L’idée du vin orange est d’une simplicité confondante : il s’agit de vinifier des raisins blancs comme des rouges, avec un contact plus ou moins prolongé entre le moût en fermentation et les parties solides, peaux et parfois rafles. On parle alors de macération. Ici, c’est la peau des raisins qui apporte de la couleur.

From La Revue du Vin by Pierre Citerne,vin-orange-wines-rhone-languedoc-roussillon-jura-alsace-jarres-georgie-vins,4427699.asp

Amber warning light flashes for China’s wine imports in 2017

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New figures from Chinese customs officials show that wine import growth has slowed in the first few months of 2017, prompting caution in a market that has seen ups and downs in the past few years.
Over-stocking has been blamed for a slowdown in wine imports in China in the first three months of 2017.
Imports of bottled wine still increased by 5.6% in volume for the quarter to the end of March, versus the same period of last year. But, the value of imports dropped by 3.6%, according to fresh figures released by Chinese customs and reported by sister site, DecanterChina.
Its new figures serve as a warning sign that China is still susceptible to over-heating, despite having a new generation of middle-class consumers that outnumber the entire population of the UK.
China’s wine import figures had been showing rapid growth in both volume and value since 2015. The first three months of 2016 saw a significant 31.1% increase in volume and a 47.3% increase in value year on year.
The latest figures for 2017 may suggest a potential lag between wine sales and wine imports in the Chinese market, said trade professionals.

From Decanter by Sylvia Wu (吴嘉溦)

Rosé Makes a Peachy Base for Summer Cocktails

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For years, an easy summer alternative to a traditional cocktail has been the rosé spritzer, a splash of wine and a dose of seltzer that pairs nicely with a plate of crudo, a salad or a bowl of cold soup.
But now the rosé mania has hit, and bartenders are turning to the wine as a base for more complex, sophisticated new drinks.
They are a vast improvement over last year’s popular concoction: the frosé, a fairly sweet rosé wine slushie made with puréed strawberries and simple syrup, more dessert than cocktail. This year, it’s a featured drink, spiked with vodka, at Dallas BBQ restaurants.
At Ralph Lauren’s Polo Bar in Manhattan, Darnell Dodson, the beverage director, has devised the Rosé Royale, which he calls “summer in a glass.” It is the restaurant’s best-selling summer cocktail and is also served at Mr. Lauren’s restaurants in Paris, London and Chicago.

From The New York Times by FLORENCE FABRICANT

Francis Ford Coppola Winery Unveils New Sofia Brut Rosé


Francis Ford Coppola Winery Unveils New Sofia Brut Rosé And Brut Rosé Minis Just In Time For Summer
The Sofia Brand, Which Revolutionized Wine-in-a-Can, Releases Another Mini in Brut Rosé

This summer everything will be coming up rosé with the newest addition to Francis Ford Coppola Winery’s wildly popular Sofia label. The second sparkling wine in the winery’s illustrious collection and crafted in the style of French Crémant, Sofia Brut Rosé’s light effervescence and fruity floral notes are a refreshing reminder of rosé’s supremacy as a signature of summer.

“This 2016 Sofia Brut Rosé is styled after my favorite sparkling Rosés of Loire and Alsace in France,” says Sofia Coppola. “I spend a lot of time in France and have always loved sparkling rosé so am happy to add this to the line.”

From Food & Beverage Magazine