DBTV Archives - The Drinks Business

VIDEO: Has Stone VIK created a new wine category?

Michael Huband — Tue, 27 Aug 2024 08:35:47 +0000

Chilean producer VIK believes its 'circular wine' is a world first. db discovers the intimate connection to the terroir behind Stone VIK. Stone VIK, like many innovative projects, began as a challenge. Specifically, it began with the barrels. As a producer of fine red wines, VIK had always recognised the importance of high-quality barrels. Its oak, sourced from a renowned French cooperage, was everything you would expect from a top producer. In short, it fit the archetype of a world-class Chilean producer. Yet the 20-year-old company also puts particular emphasis on its vineyards and terroir. The realisation that VIK was importing flavours from French barrels posed questions about its ageing philosophy. In fact, it became a challenge. How could the winemaking team express even more of VIK’s Cachapoal landscape in the bottle? From that first question evolved a practice that winemaker Cristian Vallejo believes is a world first: ‘circular winemaking’. The challenge, which he defines as an effort to capture “the most pure flavour of this place”, reached its apogee this year with the inaugural release of Stone VIK. The project comprises a number of the winery’s recent efforts, as well as a brand new ageing system.

Efforts to reflect terroir

The first element to be introduced was as a direct result of questioning the oak regimen. Dubbed ‘barroir’ the solution was to toast the French barrels with roble oak from their own trees. Taking trees that had naturally fallen on the estate, the cellar team treated both new and old staves for its barrels. In doing so, the VIK estate contributes its own flavours to the wines as they age. The programme is now in place across the VIK range. The second breakthrough came in the selection of yeasts for winemaking. Although VIK has promoted native yeasts from its foundation, the new programme of ‘fleuroir’ put the landscape at the heart of the process. As suggested by its name, local flowers were integral to the process. VIK owns around 320 hectares of vines, but this represents just 8% of its total holdings. The rest is a haven for biodiversity, and inspired efforts to bring that remaining 92% of land into the winemaking process. To achieve this Vallejo and his winemaking team harvested flowers across the estate, adding them and their yeast colonies to the must for fermentation. The flowers added diverse yeast strains, including three that had never been found on the grape clusters, thus introducing a further connection to the entire landscape. As a third aspect to consider, Vallejo turned to soils. Frequently cited as a key component of terroir, he took an ingenious approach to the local soils by using them to make ageing vessels. Working with a local artisan, VIK dug up clay from the estate and used it to create 675 litre capacity amphorae. Referred to as ‘amphoir’, the vessels put the wine in direct contact with local geology, as well as allowing micro-oxygenation without the flavour derived from oak.

Realising a ‘circular wine’

These projects have been a continual act of bringing nature into the winemaking process, and now form part of its core repertoire. However, the Stone VIK project represents “finally putting everything together in one wine”, according to Vallejo, by literally embedding the wine in nature. The aim of the project was to ‘close the circle’ of natural influences by ageing in nature as well. To achieve this, the VIK team sought a site within the grounds for ageing a new wine. They were captivated by a natural clearing of trees at 1,000 metres altitude, an open circle in mature woodland on the estate. The winemakers brought a team of experts, including a geologist, an astronomer, an astrologist and a shaman, to the site and were impressed by the unanimity of their praise. While the shaman immediately felt its centre as a point of powerful energy, the geologist identified the intersection of a natural fault and a water vein. This special site therefore became the site of ageing Stone VIK. After the harvest in February and March, the must was fermented using yeasts obtained from ‘fleuroir’. It then underwent malolactic fermentation in barrels created through the ‘barroir’ process. The wine was transferred in April to seven ‘amphoir’ vessels, half buried in the clearing, which had been arranged according to astrological principles. The Stone VIK wines matured in that setting for the better part of the year. Each grape variety – the cuvée is Cabernet Franc led, with support from Cabernet Sauvignon and Carmenere – was aged separately within the Stone Henge inspired setting. The wines were racked out immediately following the summer solstice on 21 December, ready to be released in January. Stone VIK is therefore a vintage wine, but also a wine created over the course of just 12 months.

A vintage to be proud of

Vallejo believes that Stone VIK is a new frontier for winemaking, but above all he celebrates the quality produced in the first vintage. He describes the red blend as “a beautiful natural wine, with beautiful fruit, acidity that makes you salivate, vibration, movement and dynamism.” Perhaps as the most impressive claim to quality, he compares how VIK’s flagship wine needs 26 months to age in the cellar, whereas Stone VIK reaches his desired quality level in just a year. Yet, despite the excitement around this new innovation, the producer shows no protectionist impulse in the approach. In fact, Vallejo is hopeful that it will lead the way for other producers. “If somebody else comes to do the same thing,” he says, “obviously it will be different because the terroir will be different, but that will be beautiful because I think this is a new concept for everybody in the world.”

Winemaking in Jumilla inspires new jewelry collection

James Evison — Thu, 15 Aug 2024 07:00:57 +0000

Designer Rosana Galián and Michelin-starred restaurant chef Pablo González-Conejero have created Latido, a capsule collection of jewelry, as part of Jumilla's 'Dialogues on Art and Wine' project. The duo are featured in the series’ second part, in which the wine-making process is given centre stage. Pablo González-Conejero, a 2-star Michelin and Repsol 3 Soles chef at the Cabaña-Buenavista in Murcia, and also the ambassador chef for the Jumilla DOP, has continued his journey through wine, taking inspiration from artists in the region as well as from personalities working at different Jumilla DOP wineries. In this second episode of Dialogues on Art & Wine featured on db last year, the focus has now turned to the winemaking process. In the episode, Murcia architect and jewelry designer Rosana Galián from GarraStudio partners with the chef and they delve into the history of the Jumilla DOP vineyard. The duo call-in at several of the region’s wineries to gain first-hand experience of the wine making process, closely observing such processes as grape sorting, de-stemming, vat bleeding, the crushing of the fruit and the alcoholic fermentation. An "array of emotions" are experienced by the pair, the producer stated, as they "observe the different interactions and movements in winemaking" and "admire the resulting textures and colours". The experience is shown through a series of scenes in the video, and the inspiration for the creation of Latido. Sensations evoked are "both sensorial and emotional", depicted in "tones of red and magenta", and using organic materials such as grape skins, it said. Galián said: “The Latido collection conveys the seething movements of the vinification with the oozing of the juices and the bubbling of the must as it ferments. With the solid elements such as the grape stems, skins and lees also being portrayed, we enter into a dynamic, living, breathing entity which, in order to became a superb Jumilla wine, requires the dedicated care and attention of the winemaker." The idea of presenting the collection in video-form came from the duo's wish to perform as a pair to convey their feelings artistically through a series of scenes. In the video, and in a nod to Jumilla winemaking traditions, they play a scene in which the stomping of the grapes is acted out artistically. Rosana plays the role of a grape harvester treading on the grapes. The chef’s head represents the trodden grapes, while the juice oozing from his head "reflects the great efforts needed in wine making and the success of working as a team," the producer said.

Video: Italian Trade Agency hails a successful edition of Borsa Vini

Michael Huband — Mon, 05 Aug 2024 08:10:59 +0000

Producers, buyers, trade officials and Masters of Wine give their verdict on Borsa Vini Italiani London 2024. Borsa Vini Italiani London 2024 made a strong case for Italy’s viticultural diversity, as it offered a snapshot of the country’s wines. Featuring 40 producers from 13 different regions, the event spanned the length of Italy and the breadth of its production. Around 200 wines were available to taste, served by the teams that made them. Through the sheer variety of wines offered, the event made a compelling case to the buyers in attendance. Everything from Franciacorta to rosé to rich reds was available, leaving attendees spoiled for choice. Moreover, many producers offered sustainably made wines, tapping into the increasingly important trend for responsible winemaking. That variety is central to the Italian Trade Agency’s message. Its director, Giovanni Sacchi, commented: “We have the largest variety of different denominations. The fact is that the Italian wine industry is so diversified; we have so many possibilities.” Sacchi, alongside exhibitors and visitors to the event, offered his full thoughts on the significance of Borsa Vini Italiani 2024 in the video below. Expert-led tastings Over the course of the day, three masterclasses also allowed visitors to explore facets of Italian wine in depth. Patrick Schmitt MW opened the tastings at Borsa Vini Italiani London 2024 with an exploration of international grapes in Italy. He explained how the grapes, although grown elsewhere, can express Italian terroir and do, in fact, offer niche appeal when from an unexpected region. John Downes MW then provided a lunchtime tasting of family estates from lesser known regions. The wines included both whites and reds, with family producers from Piemonte to Sicily on offer. The masterclass highlighted the centrality of family estates and winemaking traditions in the Italian wine trade. The final masterclass saw consultant and writer Walter Speller hone in on the wines of southern Italy. Eschewing Sicily, a winemaking hotspot that is already much discussed, he instead surveyed wines from Abruzzo, Campania, Calabria, Puglia and even Sardinia. These ranged from well established appellations like Trebbiano d’Abruzzo to undiscovered gems like Terre di Cosenza.

How to enter the Global Wine Masters competition series

James Evison — Tue, 23 Jul 2024 13:16:11 +0000

The Global Wine Masters blind-tasting competitions, organised by leading industry publication the drinks business, has grown over 12 years to become one of the most respected competition series in the trade. On the occasion of the acclaimed 2024 Master Winemakers Top 100 award ceremony at Wine Paris, chair of judges Patrick Schmitt MW explains in this video what sets the Global Wine Masters apart — and award-winning winemakers tell you why they trust our competitions to elevate their wines. Discover how you can join them and showcase your wines to the world. Find out more at the Global Wine Masters Competitions website. Video courtesy of Matchbox Production

Otronia’s extreme winemaking

James Evison — Thu, 27 Jun 2024 13:28:42 +0000

In Argentinian Patagonia, at parallel 45’33, Bodega Otronia’s head winemaker Juan Pablo Murgia makes premium wines from Chardonnay, Pinot Noir and Malbec mainly. Working in the middle of a cold desert, with no rain, extreme winds and temperature variations, stretches the limits of viticulture and winemaking. It also unlocks the full potential of an incredible terroir.

Watch the video below

You can read more about the winemaker here.

Bodega Argento: The path to zero waste

James Evison — Thu, 25 Jan 2024 10:23:25 +0000

The Drinks Business 2023 Green Personality of the Year and Grupo Avinea’s head of sustainability, Andrés Vallero, explains Bodega Argento’s vision for a zero waste winery. Since 2021, Bodega Argento have been initiating research into alternative waste materials with a positive social impact. This took the form of collaborations with social organisations, developing solutions for materials, and formulating an integrated sustainability plan — regenerating the environments where Bodega Argento’s vineyards, wineries, production, and logistic operations are located. View the video below.

Malartic-Lagravière: unveiling the legacy in every vine

db staff writer — Thu, 18 Jan 2024 09:17:36 +0000

A new movie about Malartic-Lagravière called Tales of Malartic-Lagravière, unveiling the legacy in every vine has been released. It is a story spanning several centuries, where the lines draw the traces of the past, the present, and turn towards the future. A pact between the spontaneity of nature and the intuition of Man. This is about a symbiosis, a unique harmony. It is about a gravelly hill, an exceptional terroir, an endless source of inspiration. It's the story of a gravelly hill, an exceptional terroir, an endless source of inspiration. Since their arrival at Château Malartic-Lagravière, a Grand Cru Classé in Léognan, the Bonnie family has been working with inspiration to sublimate their wines. They commit every day with their teams to manifest their overarching agro-ecological vision, with measured human intervention. Respectful of the living world, horse plowing cares for the soil, and green cover is maintained through pastoralism. Renowned since decades as one of the jewels of the Bordeaux region, the estate is producing finest red and white Classified Growth wines, with depth, precision, balance and great elegance. To capture the essence of their philosophy that gives life to those exceptional wines, we filmed the heart of the Grand Cru Classé for a year, immersing ourselves in the place, feeling its soul, and absorbing its energy. This film was directed by Léo Lamant and Mathieu Augé of Lema Production during the year 2023.

Château Malartic-Lagravière, at a glance

• Located in a superb and old-age gravelly hilltop in Léognan (15 km from Bordeaux city) • Classified Growth of Graves in white and in red • 73 hectares (in which 7 ha of white) • The wines: Château Malartic-Lagravière red and white (Grand Cru Classé, Pessac-Léognan Appellation) and Le Comte de Malartic red and white (second label) • The grape varietals: Cabernet-Sauvignon, Merlot, Cabernet-Franc, Petit-Verdot; Sauvignon, Sémillon • Agro-ecological vine management, horse-drawn ploughing and ecopasture. • The Malartic farm gathers around 70 animals. • Gravity operated process at the vat room, very gentle vinifications • Short cuvaison, early blending, aging in oak barrels during 18 months average • Family Bonnie owner since 1997 • Véronique and Jean-Jacques Bonnie, co-owner since 2019 • Alfred-Alexandre and Michèle Bonnie, founders. • 40 people in the team • Open to wine tourism 6/7 days a week. Gastronomical offers awarded and thematic workshops. • The Bonnie family is also owner of Bodega DiamAndes in Argentina (130 ha in the Uco Valley)

A groundbreaking study of the co-existing residents of a vineyard

db staff writer — Tue, 14 Nov 2023 10:35:17 +0000

Meet Cecilia Acosta, project-leader of Matriz Viva, a groundbreaking study of the coexisting residents of a vineyard. From herding ants to lowering soil temperature, Matriz Viva harnesses the power of living organisms to create sustainable tools for organic viticulture. Developed by Bodega Argento with Cuyo’s National University and INTA (National Institute of Agricultural Technology) among others, Matrizviva studies plant and flower species. It rates, for example, their ability to know and control naturally insect diversity, ‘predators’, ‘parasitoids’ and ‘pollinators’. Bodega Argento’s Finca Alto Agrelo in Lujan de Cuyo (Mendoza), a 300ha organically farmed plot, is the heart of the experiment. There vines are planted around a central ‘reserve’ – a natural habitat left wild as a place to re-route wildlife. Cover crops planted between the vines provide natural pathways for insects and animals to move freely, making it possible to control the movement of desirable or undesirable species. For example, part of the ant population in the vineyards are leaf cutters and attack the plants. By guiding ants to specific parts of the ecosystem, vines are protected from harm and the insects can continue to contribute to soil aeration and the decomposition of organic matter in the ecosystem. A great benefit for all living organisms and the natural balance of the vineyard.

Sign-up for free training on preventing drinks spiking

db staff writer — Wed, 08 Nov 2023 10:42:53 +0000

Malibu is offering customers free training to Stamp Out Spiking as part of its latest campaign, Malibu B.A.B.E.S, a brand-new spiking safety protocol that empowers friends to watch out for each other on nights out. Fronted by West End star Amber Davies and influencer Munya Chawawa, Malibu is working with anti-spiking charity Stamp Out Spiking to train 2,000 festival, bar, club, convenience staff and consumers on what to do in a spiking situation. The new five step protocol is easy to remember: if a spiking happens to one of your faves, remember B.A.B.E.S: 1. Buddy Up – Stay with your friend 2. Alert Staff – Speak to bar or door staff for assistance 3. Be Chatty – Keep your friend talking 4. Emergency Call – Call 999 5. Switch to Water – Sip water, not alcohol Research conducted by Malibu identified that 73% people don’t know what to do in a spiking situation, 65% of 18–25-year-olds have noticed an increase in spikings since the pandemic, and 70% of victims felt vulnerable on nights out when spikings occurred and didn’t know where to turn for help. Malibu want to change this by partnering with Stamp Out Spiking, a registered charity established to tackle the increasing incidents of spiking, which includes a £20,000 donation and training for 2,000 staff from bars, clubs and convenience stores across the UK. Malibu has also partnered with the drinks business to offer 200 places on the training to Stamp Out Spiking.

Click here to sign-up for the training.

You will need to simply:

Create an account
Fill out the registration form
Receive a welcome email
Enter the enrolment key "Malibu12" to start the course.

Terms and conditions and additional information can be found here.

Why there’s optimism following difficult harvest in Italy

Patrick Schmitt — Tue, 10 Oct 2023 08:44:31 +0000

Italy’s harvest volumes have been drastically reduced due to downy mildew, but it’s not all bad news, explains our Italy correspondent, Filippo Bartolotta, as he provides an exclusive video report on the latest vintage.

As you can watch below, where we caught up with Bartolotta in Sicily last week, Italy’s grape growers have suffered an extremely challenging 2023, with a combination of wet and hot weather creating the ideal conditions for downy mildew to thrive – a fungus that shrivels the berries, reducing vineyard yields. As previously reported by db, this has affected certain areas more than others, with some growers in places such as Etna, suffering declines of 90% due to downy mildew, while overall, the volumes of wine set to be made from 2023 are down 12% for Italy. Due to this fall-off, France will make a larger vintage from this year’s crop, making it the biggest wine producer worldwide in 2023, as it leapfrogs Italy. But the impact of downy mildew on Italy’s harvest has not been evenly felt, with Bartolotta making the point that it was worst in southerly areas that are not used to tackling the fungus, as well as those places that have naturally cooler, wetter soils – particularly those high in moisture-retaining clay – and sites with less air circulation and wind exposure that remain damp for longer. Recording that there has been 70% more rain than last year during the first 8 months of 2023 – “particularly south of Florence” – Bartolotta said that humid conditions have meant that “downy mildew has been extremely aggressive”. In certain regions, such as Abruzzo and Molise, along with parts of Sicily, “anything from 50-70% of the harvest was compromised”, he said, before stressing that the fungal infection arrived at the beginning of the growing season, during the flowering process. Nevertheless, he said that hilly and mountainous areas were less badly affected, “because wherever you have wind, downy mildew disappears”, before pointing out that the extreme topography of Sicily in particular benefitted some growers. “Sicily has the largest area of hillside vineyards of anywhere in Italy – 65% of the vineyards are on hillsides – and the second largest area of mountain vineyard,” he began, before commenting that vineyards on Etna can be found at 1,200m above sea level, while central areas of the island, such as Caltanissetta, have vines growing at 900m of altitude. In such places, “the situation is way better,” he recorded, commenting that good drainage and air circulation stopped the downy mildew from affecting the berries. Meanwhile, some parts of Italy appear to be unaffected by the fungus. “Veneto, Piedmont, Valle d’Aosta have been steady – Veneto actually had a 1% increase – so, in the end, the climate was relatively good for these regions,” Bartolotta told db. As for Italy’s most mountainous region, Alto Adige, he said that this area faced the dual problems of rainy and hot weather, and suffered from an early bout of downy mildew, but “managed to treat it pretty well”. “It’s been a hot vintage overall – so the story is that there has been a lot of rain, then a lot of heat, which has meant a lot of challenges across the board,” he said. In terms of vintage quality, however, Bartolotta said that the situation is far from bad. "We are having a beautiful summer right now, and for the next 15 days it is going to be beautiful, so somehow – if you managed to bring in grapes that were healthy – then you are going to have a good harvest." Nevertheless, Bartolotta remarked, “There has been way less production – Italy has gone down from 52m hl to 44m – so France, with 45mhl, has got the gold medal for quantity. Then, concluding, he said, “But my thing, is, who cares about quantity? So, I see that market prices of Italian wines have increased a bit and good-price-range Italian wines are doing well – and that’s what we want; everybody wants better wines.” As db reported last month, the harvest forecasts of the Assoenologi Observatory, ISMEA and the Italian Wine Union, stated that 2023 could be the lightest harvest of the last six years, characterised by the “now chronic effects of climate change” which has created extreme weather patterns, including more than 70% rainy days in the first 8 months of this year. It also recorded a number of differences throughout the country, pointing out that in the north, levels are up slightly though, by 0.8%, while the central, southern and Italian islands could see declines of 20 to 30%. Read more Italy drops below France for wine production as climate change blamed Etna harvest declared ‘a tragedy’ as disease decimates volumes

Bodega Argento’s Fairtrade certification

db staff writer — Fri, 28 Jul 2023 11:31:49 +0000

Bodega Argento’s Fairtrade certification reflects a business centered around its people.

What does Bodega Argento's Fairtrade certification mean in practice? Andres Valero explains how social, environmental, and economical responsibility fosters sustainable development for vineyards, workers, and the wider community.

The post Bodega Argento’s Fairtrade certification appeared first on The Drinks Business.

Discovering Franciacorta

Christian Smith — Tue, 13 Dec 2022 16:21:58 +0000

https://youtube.com/shorts/nHkVXwNbnTA?feature=share

How do you open a bottle of wine with no corkscrew?

Christian Smith — Thu, 25 Aug 2022 10:12:24 +0000

There's all manner of situations that might arise when you've got a lovely bottle of wine ready to dig into, but no corkscrew with which to open it. So just how do you open a bottle of wine with no corkscrew? db put some well-known methods to the test, to find out which ones work best. Yes, you could simply bemoan the fact that you didn't buy a screwcap wine and give it all up as a bad job. But before you sink beneath your despair, there are actually some simple methods out there that really do work if you're trying to open a bottle of wine with no corkscrew. The first thing you can try that may actually yield results is pushing the cork down into the wine using a strong, pointed implement (for example the handle of a wooden spoon). However, as you'll see in the video below, this is potentially treacherous, and frankly we wouldn't recommend it. One method we found did actually work was inserting a screw deep into the cork and then pulling the whole thing out with the teeth of a hammer (if for some reason you have a full toolkit about your person but no corkscrew in sight...) There are many methods out there that sound good in theory but are much harder to pull off in practise. Watch our video to discover what might actually work if you're trying to open a bottle of wine with no corkscrew. Though take our word for it, just invest in a corkscrew and try not to forget it. It will save you a lot of time and aggravation.

Exploring the journeys of Pinot Noir and Cono Sur

db staff writer — Fri, 13 May 2022 11:52:13 +0000

Patrick Schmitt MW talks us through the intertwined histories of Pinot Noir and Cono Sur winery.

Why you should discover the wines of Navarra

db staff writer — Mon, 25 Apr 2022 13:27:22 +0000

Patrick Schmitt MW reveals why the wines of Navarra should be on your radar.

Planeta winery: Tasting fine Nero D’Avola from Noto

db staff writer — Thu, 24 Feb 2022 13:06:03 +0000

Patrick Schmitt MW discusses and tastes Planeta's Nero D'Avola plantings in Noto, Sicily.

Charting Planeta winery’s modern history through Menfi

db staff writer — Thu, 24 Feb 2022 13:02:41 +0000

Planeta Winery has planted vines and built cellars in all of the five key territories in Sicily. But it all began in Menfi.

How Planeta winery is becoming one of the largest organic wine estates in the world

db staff writer — Thu, 24 Feb 2022 12:59:07 +0000

Patrick Schmitt MW explores Sicily's Planeta Winery's approach to sustainable wine production, and discusses how it is fast becoming one of the largest organic wine estates in the world.

The post How Planeta winery is becoming one of the largest organic wine estates in the world appeared first on The Drinks Business.

Exploring the pioneering history of the Sicilian winery Planeta

db staff writer — Thu, 24 Feb 2022 12:55:24 +0000

Patrick Schmitt MW explores the pioneering history of the Sicilian winery Planeta, charting its course back to its ground-breaking Chardonnay.

Does vodka work as a stain remover?

Christian Smith — Thu, 02 Dec 2021 11:59:40 +0000

You've spilled something that water and soap simply won't budge. You don't have an industrial-strength stain remover to hand. Well, don't sink beneath your despair, because we're about to answer the question: does vodka work as a stain remover?

What’s the quickest way to chill a bottle of wine?

Christian Smith — Tue, 09 Nov 2021 11:01:40 +0000

We put five methods of chilling a bottle of wine to the test, to help you out if you ever find yourself with a warm bottle of rosé and guests to entertain. What's the quickest way to chill a bottle of wine? Here's how you can perfectly chill a bottle of wine in just five minutes. If you've ever found yourself asking the age old question: What's the quickest way to chill a bottle of wine? Then our handy video is bound to help you out of a bind. The first thing to say is that, whatever method you use, if it contains an ice bath, then you'll want to add a generous amount of salt. Why? Salt lowers the freezing point of ice, which is also to say it lowers the temperature at which ice cubes will melt. In the video, we put several interesting methods to the test, including a rather time and effort-consuming method that involves turning the bottle of wine constantly in its ice bath over the course of of five minutes. Read More: It’s the age old myth: white wine can help to get rid of a red wine stain on your clothes or carpet. But does it actually work? We put the theory to the test…Does white wine really remove a red wine stain?

Does white wine really remove a red wine stain?

Christian Smith — Thu, 28 Oct 2021 14:43:20 +0000

It's the age old myth: white wine can help to get rid of a red wine stain on your clothes or carpet. But does it actually work? We put the theory to the test...

Five alcoholic drinks that have been banned from public consumption

Christian Smith — Thu, 19 Aug 2021 15:37:01 +0000

Ever wondered if an alcoholic drinks brand has been too polarising for public consumption? We count down five brands that were banned for a variety of dramatic reasons...

The post Five alcoholic drinks that have been banned from public consumption appeared first on The Drinks Business.

We try five hacks for opening a bottle of wine without a corkscrew

Christian Smith — Thu, 29 Jul 2021 12:14:30 +0000

Ever wondered what to do if you have a lovely bottle of wine but no corkscrew to open it with? Well we have to, so we found five hacks on the internet and tried them out, so you don't have to...

The post We try five hacks for opening a bottle of wine without a corkscrew appeared first on The Drinks Business.

Five of the lowest calorie wines in the world

Christian Smith — Tue, 06 Jul 2021 13:30:53 +0000

Discover five of the lowest calorie wines on the market today, as we count down the wines that can help those who are looking to watch their weight or simply enjoy a lighter glass of an evening. https://www.youtube.com/watch?v=v-X8cproO0Q&t=2s Is the calorie content of your plonk important to you? Let us know in the comments.

Five of the oldest pubs in the world

Christian Smith — Tue, 15 Jun 2021 15:08:50 +0000

Discover five of the oldest pubs in the world that are still serving customers to this day, in our rundown of these age-old venues.

The post Five of the oldest pubs in the world appeared first on The Drinks Business.

Wines of Rueda

Lewis O'Sullivan — Tue, 30 Mar 2021 14:36:01 +0000

Master of Wine, Patrick Schmitt, explores wines from the Rueda wine region in Spain.

For more information on the region: https://www.dorueda.com/en/rueda-wines/

Virtual Pays d’Oc Masterclass

Lewis O'Sullivan — Tue, 30 Mar 2021 14:33:19 +0000

1. Varietal and Commercial

2. Organic and Sustainable

3. Native and Novel

Distill Ventures launches New World whisky series

Isabelle Gray — Tue, 12 Jan 2021 18:59:30 +0000

Distill Ventures has launched a free film series dedicated to shedding light on the New World Whisky category and the trends driving interest towards this lesser known but rapidly growing space.

The four-part series offers unique insights from leading industry experts such as global whisky expert, Becky Paskin, Andy Gemmell, Owner of The Gate in Glasgow, Dr Ivan Saldana, Founder of Abasolo in Mexico and Dawn Davies, Head Buyer at the Whisky Exchange.

It explores the wider potential of this exciting category, which is being fuelled by curious, digitally-savvy consumers and a new generation of blenders, founders and disruptive distilleries.

Episode 1 - The Drinker

The first episode focuses on the drinker, and an exploration of the New World whiskies that are on offer to quench the avid whisky drinkers’ curiosity for something new.

Episode 2 - The Creators

The second interviews whisky makers from around the world about what inspired them to break free from traditional expectations of whisky by experimenting with new ingredients and production methods.

Episode 3 - The Sellers

The third episode explores the innovative style of the category through its focus on digitisation through online shows, tastings and subscription-based offerings.

Episode 4 - Flavour & Discovery

The series concludes with insights from various industry experts including global whisky expert, Becky Paskin, as well as Andy Gemmell, owner of The Gate in Glasgow, Dr Ivan Saldana, founder of Abasolo in Mexico and Dawn Davies, head buyer at The Whisky Exchange. Frank Lampen, co-founder and CEO at Distill Ventures said: “New World Whisky is a category that we've long believed in. Since we founded DV in 2013, over half of our committed investment has gone to growing and scaling the next generation of global whisky brands. “Eager to play our part in contributing to the industry, we always aim to share the knowledge and experience of our founders, partners and team so that we can collectively work together to develop the category. “We hope our new series provides viewers with a glimpse into what we believe is one of the most exciting, dynamic spaces in the industry." Further Reading: Download Distill Ventures' Trend Report: The New World of New World Whisky

Watch Patrick Schmitt MW taste £100 Chilean wine from Vik

Patrick Schmitt — Fri, 31 Jul 2020 09:50:02 +0000

Patrick Schmitt MW gives his verdict on the wines of Vik – a remarkable newcomer to Chile’s fine wine scene founded by Norwegian entrepreneur Alexander Vik.

Having spent many years assessing the great Cabernet Sauvignons of the Maipo valley – the likes of Almaviva, Don Melchor, Casa Real and Vinedo Chadwick – last year I got to know the top red wine blends of the Cachapoal valley, and I was impressed.

Where their Maipo equivalents have masses of intense blackcurrant flavours and firm tannins, the ones from Cachapoal have more red berry aromatics, and softer tannins on the finish.

But that’s a general conclusion from the region. So, in the video below I look at three wines from the Vik vineyards, which are based in Cachapoal, but within a specific and distinctive area called Millahue – meaning ‘place of gold’.

Chosen by Vik for its potential to make reds to rival the finest in the world, these are serious drops - and the top one, costing £100, is priced on a par with great Cabernets from Bordeaux, Tuscany or California.

Watch the video below for my thoughts on the range, and a brief history of the Vik winery in Cachapoal.

https://youtu.be/6RgShJWDrrA