Wine or Champagne is no longer limited to imbibing; hotels and wineries around the world are giving their guests the chance to customise their own blends. Artéis & Co., a vintage Champagne brand in France, for example, offers disgorging of a half-dozen bottles. Visitors work with the winemaker, Jean-Philippe Diot, to remove the yeast from the bottles, add a reserved wine that has been sweetened to their liking, and design a custom label.
After the successful launch of a drink made from kiwi fruits grown in Arunachal Pradesh, experts have suggested that the state government venture into making fruit wine from the various fruits which are abundant in the northeastern state. Arunachal, which enjoys the distinction of being the largest kiwi producing state in the country, annually produces an average of 30,945.2 MT of apples, 4,720.5 MT of kiwi, 1,76,707 MT citrus and 67,580 MT of pineapples.
Wine Communicators Australia is hosting an Australian rosé tasting and panel discussion in Sydney on Thursday, 21 May. The event will explore the appeal of Australian rosé including the breadth of style, regional variation, consumer preferences and will aim to shed some light on potential for growth, not just in summer but throughout the year. As the popularity of rosé increases around the world, what opportunities are there for Australian rosé both domestically and abroad?
A new free trade agreement with Korea and “global renewed interest” in its fine wines has made Australia hit the headlines of late. But what are the names to look out for? In In a recent Wine Classification seminar in Hong Kong by Langton’s, founder Andrew Caillard guided members of the trade through the highest-rated wines as considered by Langton’s, based on auction demands and track records since its establishment in 1989.
Twenty-five vineyards in the Adelaide Hills, with grapes that have tested positive to smoke taint, are unlikely to receive compensation. Smoke-affected grapes have been a concern for wineries following the Sampson Flat bushfire, which burnt through thousands of hectares in January. Adelaide Hills Wine Region president Tom Keelan said growers had not been able to receive financial assistance.
“Nothing other then the government-assisted packages that were worked up for all the fire-affected victims, so nothing specific for our industry” he said.
Australian wine producers are being called to head to the United Kingdom to promote their produce.
Australia continues to be the market leader in the UK but Wine Australia said there could be more done to increase sales and sure up Australian exports in the country. Regional Director for Wine Australia for the UK and Europe, Laura Jewell, said Australian wine is the focus of tastings in January and the presence of Australian wine producers and grape growers at these events would help to get the story behind the wine to the British public.
Looking to grow your distribution? Get involved with AuTT. Exhibitors who book by MAY 31 will get special benefits including early bird pricing of $1400 (Melbourne or Sydney), brand awareness for your brand via BTN and AuTT Channels and to be included in our marketing, blogs and various other channels where we will promote the event including branding on the trade tasting floor itself.
A SPANISH winery is hitting the bottle hard with a €40 million (A$56m) expansion. After the investment, Felix Solis Avantis will be in the world’s top three wineries. Famous for its Vina Albali, the company’s annual production will grow from 200m to 300m litres (that’s 400 million bottles) by the end of 2016. The investment will go mostly boost technologies, automation and capacity to start a new range of sparkling wines. Solis Ramos, the firm’s international director said: “The first new brands of sparkling wine will be called Provetto and Penasol made from the Viura and Airen grapes.
They don’t stand on snobbishness when it comes to making wine at Washington State University.
For the past six years, every wine made by a Washington State oenology student or researcher has come with a screw cap. Cork used to be the only method for sealing a wine bottle. But that has changed, as aluminium screw caps have become more popular. Screw caps help winemakers avoid cork taint, which can wreck as many as seven bottles of wine out of a hundred. Cork taint leaves a mouldy, musty, off-putting smell inside a bottle.
It was an ”intense” wine harvest for Central Otago vineyards this year but fruit quality is ”exceptionally good”. That is the word from Central Otago Winegrowers Association president James Dicey who said harvesting was all but finished for the region. ”We are overjoyed with the quality and quantity with what we have got,” he said. Grapes going through fermentation were very aromatic with concentrated, intense colours, Dicey said.