Wine 867

Courtesy of SB Winemaker’s House & Spa Suites

When you arrive at the SB Winemaker’s House & Spa Suites located in Mendoza, Argentina, instead of acres of vineyards, or a massive winemaking facility, you are greeted by a luxury hotel steeped in the wine-making tradition. Every element of this property has been meticulously designed with the wine enthusiast in mind. This intimate establishment is the creation of renowned Argentine winemaker Susana Balbo, and her daughter Ana Lovaglio Balbo. It serves as the initial venture in a collection of luxury hotels the family has planned.

Courtesy of SB Winemaker’s House & Spa Suites

This inaugural hotel concept was devised to offer a private and bespoke experience for visitors in a post-pandemic world. Acknowledging the increasing preference for slow travel, the hotel was designed to offer a peaceful and intimate environment, encouraging guests to remain comfortably within the property during their stay. Regardless of the allure of local exploration within Argentina’s diverse wine regions, the tranquility of this property makes it easy to stay put. Furthermore, Ana and her family have made it a point to bring the wine experience to the guests, with offerings like food and wine, an art collection from Susana Balbo’s personal assortment, and even wine-based spa products for relaxation. Each aspect not only offers a sense of calm but also immerses guests in the rich history of wine-making in her family lineage.

“We aimed to distinguish ourselves from other wine hotels. Hence, we developed the idea of a winemaker’s home,” states Lovaglio Balbo. “The key offering here when guests visit is ‘Be My Guest.’ I formerly resided in this place – though not as it currently is but the garden and the main structure were the same. Therefore, we want guests to feel as if this is an enlarged home and like they are somehow our exclusive guest.”

The SB Winemaker’s House & Spa Suites is so called because of the complete spa features included in each of the seven suites. Features such as deep immersion tubs, steam showers, saunas, private terraces, and abundant room for in-room spa services focused on wine-centric accents like grapeseed exfoliants and hydration wraps with red wine and raisin cream are some of the details that make guests completely unwilling to exit their rooms.

Eating at the hotel’s Michelin-advised restaurant, La VidA, is already a delicacy, though the Chef’s table encounter is something that should not be overlooked. Here, diners can relax and savor a breathtaking fourteen-course banquet conceived by the extremely gifted Chef Flavia Amad, which is presented artistically and expertly paired with Susana Balbo’s wines. Of course, in the style of a true wine hotel, guests can also partake in wine blending trials, interactive pairing exercises, and on-site guided tastings.

This type of accommodation has emerged in wine regions globally, where wine has moved from being merely a feature on an extensive wine menu to being the main attraction of an exciting hospitality trend. Like the SB Winemaker’s House & Spa Suites, these hotels aren’t simply offering wine, but are integrating an entire world of wine into every facet of the experience, promising an exploration that is as instructive as it is sensory. As we travel the world in this roundup, we find some of the global top hotels where wine is not merely a beverage, but a destination in itself, offering guests a journey into the heart of the region’s traditions, culture, and winegrowing lifestyle. Similar to a wine that leaves a lasting impression on our memories, these aren’t just places to stopover; they are experiences to be cherished.

Courtesy of Sofitel Rome Villa Borghese

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Set in a meticulously restored 19th-century Roman palazzo, Sofitel Villa Borghese provides an escape that marries classical architecture with modern luxury and stands as the quintessential hub for wine aficionados looking to immerse themselves in Italy’s rich viniculture. At the top of the list is the hotel’s new partnership with Italy4Golf. This dream links-meets-clinks collaboration offers an exclusive five-night luxury golf and wine vacation that includes instruction and play with a member of the 2023 European Ryder Cup championship team, helicopter transport, wine-tastings, and rounds of golf at some of Italy’s most prestigious courses, like Marco Simone Golf Club and Royal Golf La Bagnaia, among other wine-soaked perks.

Beyond the greens, the hotel amps up the wine journey with a diverse lineup of activities, including Master Sommelier-led blind wine tasting sessions and deep-dive tours into the heritage of local vineyards, like the storied Tenuta Di Fiorano. Sofitel also offers extended stay packages with robust and exclusive pre-planned itineraries for those looking to experience the best from Rome to Abruzzo. With its plush comforts and strategic locale, Sofitel Rome Villa Borghese delivers a stylish, wine-focused retreat.

Courtesy of Montage Healdsburg

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Few places boast a more idyllic setting in which to experience the ultimate wine country getaway than the 5-star Montage Healdsburg. Located in the heart of Sonoma, this sanctuary, surrounded by 15.5 acres of estate vineyards and heritage oaks, has wine at the heart of everything it offers. “The vision for Montage Healdsburg has always been to create an authentic wine country experience for our guests, which is why vineyards were woven into the fabric of the property’s design from the very beginning,” says general manager Allen Highfield. “These are working vineyards so guests will see the full lifecycle – from pruning, maintenance, and eventual harvesting of the grapes.”

The hotel has partnered with wine phenom Jesse Katz, founder of California cult-status Aperture Cellars, to create the resort’s own private, estate-bottled wine label produced from fruit grown on the hotel’s vineyards. Named “Surveyor,” the first vintage—a 2021 Cabernet Sauvignon and 2021 Sauvignon Blanc—is available only to Montage Healdsburg’s guests and residents. “The vineyards have long symbolized our dedication to providing visitors with experiences that embody the true spirit of Sonoma’s wine culture, and we’re excited to debut this exclusive wine as a significant milestone in that mission,” adds Highfield.

When not sampling these fine wines, the resort specializes in organizing custom vineyard tours and tastings with renowned winemakers, and farm-to-table dining at Hazel Hill, the on-site restaurant.

Credit to Quinta do Vallado

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There are few wine experiences that can parallel a stay at Quinta do Vallado in the Douro Valley of Portugal. Constructed in the 18th century as one of the region’s earliest wineries, this boutique hotel, after several substantial expansions and refurbishments over the years, has been hosting guests in its 13 rooms and suites, from traditional to contemporary, since 2005. If the setting, reminiscent of your most vivid AI-created dreams of what accommodation in a wine-producing region could be like, doesn’t instantly captivate you, the in-depth wine experiences surely will.

“We aim to blend centuries-old traditions such as foot-pressing grapes in traditional granite tanks, with modern winemaking techniques,” says head of marketing João Alvares Ribeiro, noting that hotel guests can actually participate in these aspects of winemaking as well. “Our wine tourism experiences allow us to share our history and showcase our quality. We offer our guests harvest experiences where they can pick grapes, crush them by foot, blend their own wine, and enjoy the final product.”

Hotel guests preferring not to get so hands-on with their wine can still feel part of the process. The hotel has introduced virtual reality to wine offerings, inviting wine enthusiasts to experience the harvest without setting foot in a vineyard. Wine is also at the heart of dining and relaxation. “Our guest-exclusive restaurants feature seasonal ingredients paired with our wines,” says Ribeiro. “For the more active guests, we offer vineyard trails, jeep tours, bikes, and kayaks. Those looking to relax can enjoy our swimming pools and private spa.”

Courtesy of El Cielo Resort

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Those who have savored the delightful wine journey in Mexico’s Valle de Guadalupe might be striving to guard its status as a hidden gem for gourmands and oenophiles. The mesmerizing architecture, dynamic food scene, flavorful wines, and hospitable culture renders it impossible not to become enamored with this region. Despite numerous accommodation options in Baja, El Cielo Valle de Guadalupe stands out not just for its extraordinary wines, but also for creating an immersive environment for its visitors to stay and enjoy amid the vineyards.

Every villa and suite is crafted to epitomize luxurious comfort, treating guests with peaceful views of the encompassing vineyards and landscapes. For wine enthusiasts, El Cielo provides an assortment of experiences that delve into the intricacies of winemaking. Visitors can engage in detailed tours of the sprawling vineyards, avant-garde wine manufacturing facilities, and underground wine cellars, or participate in winemaking by blending their own wine guided by El Cielo’s certified sommeliers and winemaking team.

“Our skilled team at El Cielo Valle de Guadalupe crafts some of the most acclaimed wines of the region and we enjoy involving our visitors in the enthralling process of winemaking through our on-site blending experience,” notes El Cielo Winery viticulturist Jesús Rivera. “We cultivate diverse species of grapevines on-site, such as Chardonnay, Sauvignon Blanc, Tempranillo, Sangiovese, Malbec, Merlot, Syrah, Zinfandel, Primitivo, Nebbiolo, Cabernet Sauvignon, Cabernet Franc, Grenache, and Pinot Noir. Assisting visitors to become winemakers for a day and choose their preferred blend based on their palate preferences always turns into a joyous journey that results in some delectable wines.”

Acknowledgment to Majestic Hotel & Spa

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This five-star luxury hotel opened its doors in 1918 and has been an icon of elevated hospitality on Barcelona’s Paseo de Gracia ever since. The Majestic Hotel owns its own winery, Alta Alella, and offers unique opportunities to visit either directly or as part of a cruise originating at Port Bell to the Maresme region, where vines are planted on steep slopes that offer sweeping views of Barcelona and the sea. Guests can taste native grape varieties and learn about the winemaking process for the exclusive Cau d’en Genís Cuvée Majestic, a wine produced specifically for the hotel using environmentally friendly viticulture.

Additionally, the hotel recently introduced a new culinary series, the Majestic Wine Dinners. Every two months, the hotel collaborates with like-minded wineries to craft a menu that complements the aromas, flavors, and textures of hand-selected wines. Departing from conventional dinner settings, each event is a culinary experience rooted in the featured winery’s philosophy, vision, and values.

Among the numerous loosely adhered-to regulations of pairing food and wine, one common saying, “if it grows together, it goes together,” often fails when matching wine with spicy food. This inconsistency primarily arises as most of the world’s hottest chilies and variable highly spiced foods originate from regions close to the equator. These areas’ tropical climates are not conducive for grape cultivation and wine production. Consequently, due to the absence of local wine culture, the regional cuisines of those areas developed and evolved with almost no vinous pairings.

The other difficulty in pairing wine with spicy food stems from the fact that hot or pungent dishes couple best with wines that are low in tannin and have fuller textures. Some of these wines are not frequently encountered in daily wine choices. For instance, strong tannins present in popular wines like Cabernet Sauvignon–can accentuate the sensation of heat in the mouth and may prove unpleasant with spicy dishes. Contrastingly, a wine with a hint of sweetness can pair excellently with foods that score high on the Scoville scale. This pairing proves doubly beneficial as some styles of hot foods (e.g., Thai and American barbecue) may also include sweet components. To prevent your mouth from going up in flames, here are the wine styles that best pair with spicy food from all over the world.

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Sichuan and Hunan are two of the hottest styles of Chinese cuisine. The first gets its heat from Sichuan peppers and chili oil, while Hunan uses fresh, dried, and pickled chilies. There is a type of Sichuan which you may see referred to as “numbing” on menus which seems to alter the taste buds and will make your wine and even water taste different temporarily. The best wines we have found with these dishes are Spätlese or Auslese Riesling from Germany or late harvest Hungarian Tokaji, which have enough sweetness and acidity to hold up to the extremely strong spice and maintain a good flavor in the mouth despite changes in taste sensation. We have found that crisp Italian whites such as Vermentino, Greco di Tufo, and Fiano are terrific alongside Hunan stir-fries and braised chicken or seafood.

Indian cuisine varies strongly from region to region. If you’re going with a curry whether it is tomato-based, creamy, or vinegary and tart, it will get its heat from chilies. If you’re enjoying tikka masala, vindaloo, or greens-based saag, dry or slightly off-dry Kabinett-style Riesling from Germany is a good pick, and Gewürztraminer from Germany or from Alsace in France also work very well. Chenin Blanc or Sauvignon Blanc are also strong contenders; look for bottles from South Africa or India and you won’t be disappointed.

Heat in the mouth is not the first thing that comes to mind when considering Italian food, but certain Italian American favorites like spicy rigatoni, linguine fra diavolo, or pizza topped with pepperoni, sausage, or Calabrian chilies are widely available on this side of the ocean. Red wines with softer tannins such as Sangiovese, especially Chianti, work really well with these, as do young Spanish roble or Crianza wine, the styles with a light touch of wood, made with either Tempranillo or Garnacha. In combination, tomatoes and chilies have an affinity for feathery tannins, full mouthfeel, and bold acidity, so consider vintage Champagne with spicy red sauce dishes as well.

Ceviche and Peruvian-style roast chicken receive their kick from aji pepper, which can be fresh, dried, or made into paste. Both also have strong citrus notes, which will be complemented by aromatic whites such as Gewürztraminer from Alsace, France, Alto Adige, Italy, or New York’s Finger Lakes region. Viognier from Condrieu in the Rhône Valley or from Napa are also excellent options. Peruvian fusion sushi is often topped with slightly sweet, spicy mayonnaise, which goes nicely with sweet Moscato d’Asti.

Food from Mexico straddles a wide range of styles, but many U.S.-based Mexican restaurants specialize in tacos, burritos, or quesadillas with a variety of fillings flavored with chipotle or habanero peppers. With spicy beef or pork carnitas, a lower-tannin red such as Garnacha from Spain or Syrah from Northern Rhone appellations such as Hermitage, Crozes-Hermitage, Cornas, or Côte Rôtie will do the trick. Strong acidity and lightweight tannins will keep spice from overpowering the palate; meanwhile bold fruit flavors will stand up to grilled meat. New Zealand or Chilean Sauvignon Blanc are both smart picks with fish or shrimp, especially when citrus and cilantro are in the mix; tropical fruit flavors and vivid acidity are a surefire match with seafood, spice, and chopped green herbs.

Thai cuisine differs greatly by region, but one commonality is a combination of spice, fresh green herbs, and a touch of acidity. Wines with high acid work very well with dishes such as larb, Penang curry, or hot tom yum soup. Consider Sauvignon Blanc from New Zealand, Semillon-Sauvignon Blanc blends from Bordeaux, or Riesling from Alto Adige in Italy. Bracing acidity and citrus, stone fruit, and tropical fruit flavors will hold up to the heat and green herbal notes of many types of Thai food.

The popularity of Korean-style fried chicken in the States has added a whole new level of heat to American mouths. Spicy Korean dishes like donkatsu (pork cutlet), buldak (also called fire chicken) or jokbal (steamed pork) are fired up thanks to a combination of red chili paste and dried chili flakes. Champagne’s full texture, citrus, and apple flavors, and vivid acidity are a terrific match with the spice of Korean food and the brightness of kimchi, the fermented vegetables served on the side of many plates. Pinot Grigio, whether from Italy or California, is a good call too, and a crisp, citrusy Albariño from the north of Spain will also do the trick. Red wine lovers can look to cool climate Grenache, especially from California’s central coast, to pair with Korean barbecue. Its lightweight tannins and soft spice and floral notes will offset the fattiness of grilled meat and hold up to pickled sides.

Spicy American cuisine like Buffalo wings, slow cooked pork or brisket with barbecue sauce, or Tex-Mex food are often made with hot sauce featuring cayenne, Carolina Reaper, Scotch Bonnet, or tabasco peppers. While you may be tempted to reach for an ice-cold beer with all these foods, try a Barossa Shiraz with bold, ripe fruit or South African Pinotage, whose smoky and earthy notes are perfect with a touch of spice. Pop either into the fridge for 30 minutes before serving; the lower temperature will soften the tannic edges and keep the heat tamped down on your tongue. Sweet and high-acid Sauternes is also an excellent pick, especially for meat or chicken doused with barbecue sauce that offers notes of sugar and vinegar.

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In 2023, the global wine production fell by 10% to arrive at 237.3 million hectolitres. Many prominent wine-producing countries faced a considerably hard year. France recaptured its spot as the top wine producer worldwide. Global wine consumption also saw a reduction, reaching 221 million hectolitres in 2023, marking a decrease of 2.6% when compared to 2022. Similarly, the total surface area of the world’s vineyards underwent a slight reduction of 0.5% in 2023, equaling 7.2 million hectares. A drop in both production and consumption has managed to maintain market equilibrium, despite triggering significant inflationary pressures.

John Barker, the director general at The International Organisation of Vine and Wine (OIV), unveiled the projections for the wine industry in 2024 today. (All the numbers provided here are preliminary estimates by the OIV.)

The total wine production worldwide saw a steep decline in 2023, with a fall of 10% from 2022, resulting in 237.3 million hectolitres (Mhl). This continues a trend that has been present for two decades. Back in 2004, globally, wine production had reached approximately 295 Mhl. Currently, it is about 20% lower.

The volume in 2023 is the lowest wine production since 1961. The picture varies from country to country, but most big wine producers saw a decline. Some countries experienced very dramatic declines.

France regained its position as the world’s biggest wine producer and actually increased the volume by 4%. However, both Italy and Spain, the number two and three, saw very significant reductions in wine production, minus 23% and 21% respectively.

The decline is mainly due to the extreme climate conditions that several countries experienced, including rains, floods, fires, etc., and the ensuing problems with vineyard diseases.

World wine production 2023

• France
• Italy
• Spain
• USA
• Portugal
• Chile
• Australia
• South Africa
• Argentina
• Germany

Note that the production volume fluctuates annually based on factors like weather, industry trends, and global events. Hence, it’s always good to stay updated on the world’s wine map.

World wine production, top countries, 2023

The world’s total acreage of vineyards saw a slight drop, decrementing by 0.5% to 7.2 million hectares. Although a loss of 0.5% may be seen as insignificant, the decrease in “wine production capacity” is a trend that has been persistent for more than two decades since reaching a peak in 2003. At that time, the global vineyard acreage was just a bit above 7.8 million hectares. Almost 8% has been lost since then.

Spain holds its position as the leading country with almost one million hectares. France follows in the second position while China comes third and Italy holds the fourth position.

Here are the world’s top ten countries with the largest vineyard area:

The EU countries have 45% of the world’s total acreage and five of the top ten countries. The six biggest countries represent 56% of the total.

It should be noted that these numbers include all vineyards, including those producing grapes for other uses than wine, such as raisins and fruit juice.

World vineyard surface area 2023

The world’s wine consumption follows the same negative trend: global wine consumption declined in 2023.

The global consumption of wine was recorded at 221 million hectolitres (Mhl) in 2023. This demonstrates a 2.6% decrease compared to the previous year, 2022. An extended observation reveals a long-standing pattern of reduced intake; the peak consumption was noted in 2007 with around 250 Mhl, indicating that the current consumption is a significant 12% plummet since then.

The International Organisation of Vine and Wine (OIV) surmised this shrink in global wine consumption to the influence of COVID-19 pandemic and the prevailing inflation, causing an upswing in consumer prices.

Global Wine Consumption 2023

In examining wine consumption trends in various countries, most of them have experienced only slight alterations. However, in China, there was a staggering one-fourth decrease in wine consumption. Conversely, in Romania, an increase by one-fifth was observed.

The USA continues to lead the globe as the largest wine consumer, closely trailed by the prominent European wine producers – France, Italy, and Germany. The UK, Spain, and Russia also make up the top wine-consuming nations.

Major countries in world wine consumption, 2023

However, challenges persist for the world wine industry.

In a comparison between 2023 and 2022, wine exports experienced a reduction in both quantity (-6.3%) and value (-4.7%).

The OIV keeps track of an intriguing metric known as “the market internationalisation index”. This index illustrates the proportion of wine consumed outside the country of its production. In other terms, it’s a difference perspective on domestic consumption versus exports, serving as a reflection of wine globalization. This index also serves as a message to wine producers, emphasizing the growing importance of export markets.

In recent years, the market internationalisation index has experienced a significant increase, indicating that a larger volume of wine is being consumed outside its local market. In the year 2000, this index was roughly at 27%, with over two-thirds of wine being consumed on its “home market”. By 2021, this index had climbed to 48%, implying that nearly half of all wine is consumed in a country different from its origin.

However, the index has seen a decline in the last two years, down to 45% in 2023. The reason for this decrease isn’t immediately clear. Factors like smaller harvests or inflation might impact both domestic and international markets, so the explanation likely isn’t found there. The OIV suggests one potential explanation could be destocking, notably in the North American market. It’s possible that US importers, in particular, over-purchased in the initial years of the COVID-19 pandemic (2020 and 2021) and are now releasing this stock into the market, reducing their need to buy from abroad. We’ll see what unfolds in the following years.

The current statistics present a grim scenario for the global wine industry in 2023, yet there are glimmers of hope.

The substantial decrease in wine production in 2023 could have indicated a potential scarcity, however, the simultaneous decline in consumption counteracts this threat. The scales of production and consumption continue to be balanced, with production surpassing consumption by 5-10%. This excess is necessary to meet the demand for different usages such as producing vinegar and distillation.

From the perspective of producers, the evolution of prices has been favorable. The average export price of wine hit an all-time high of 3.62 euros per litre, marking a 2% increase from 2022. Certain countries have performed remarkably well. Both France and the USA have nearly doubled the average export price over a decade. For France, the price currently stands at 9.4 euro/litre, whereas for the USA, it is 5.5 euro/litre. Most of the other major exporters have experienced a similar trend over the past decade, with Canada being the exception.

Obviously, this exemplifies the inflationary tendencies impacting the wine industry. But naturally, this isn’t great news for the consumers.

—Per Karlsson

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He crossed the finish wine.

A wine merchant raised the bar for boozers and runners alike after blind tasting 25 glasses of vino during the London marathon — nearly one for each mile. The som-mile-ier’s running performance currently boasts 3.9 million views on TikTok.

“I was totally exhausted, totally cooked, but it was just such a great day,” Tom Gilbey, who runs wine businesses, told the Guardian of his grape accomplishment.

Identified as the “wine guy” on TikTok, this Briton is often seen conducting sundry wine taste tests and providing tips on getting the most bang for your buck with wines.

In a recent act of gutsy determination, this wine connoisseur chose to run the London marathon with the aim of raising $2,487 for Sobell House hospice charity in Oxford that served his mother in her last days. The campaign has already surpassed expectations by amassing more than $16,000.

Embracing an additional dare, this enthusiast decided to taste a glass of wine at the end of each mile, attempting to identify its type, source country and year of production.

“Shiraz, Australia, 2022”, he accurately guessed after sipping from one of the glasses that were handed over to him at regular intervals, similar to water in a marathon run.

Out of the total 25 glasses, it was reported that he correctly identified seven 100%, got four completely incorrect, and for the rest, he was mostly accurate (meaning he may have missed one criterion).

This accomplishment was particularly notable considering the samples varied from gas station selections to costly $50 bottles of Barolo.

It was reported that Gilbey completed the race in four hours and 41 minutes, including the wine breaks, and he toasted his success by enjoying a glass of champagne after crossing the finish line.

Interestingly, the British participant found the wine tastings interspersed throughout the 26-mile-plus race made the journey feel less prolonged.

“It was hilarious because when you’re overtaken by a fridge and double-humped camel, you could get really depressed unless you knew there was a nice wine around the corner with some friendly faces to support you,” he declared.

Despite boozing while cruising, Gilbey claimed that the agony of running made him feel nothing but the “urge to finish,” joking that it was a “great way to stay sober.”

Nonetheless, the grape enthusiast said he purposefully avoided downing all the offerings in order to avoid passing out mid-race, explaining: “If they were good, I might swallow it and if they were bad, they went on the road.”

Needless to say, TikTok viewers were impressed by his literal drinking marathon.

“This man drank 26 different wines & still managed a sub 5 marathon. Let that sink in,” gushed one fan.

Another wrote, “Being a marathon runner AND a sommelier are two of the most pretentious hobbies but I absolutely love this guy.”

“All the back labels said they’d pair wonderfully with some cheese or gentle marathon,” quipped a third.

Ultimately, Gilbey is glad he could get sauced for a good cause.

“It’s just incredible and it’s great because that’s what it’s all about,” he said. “It’s for a great charity and they’re one of many hospices that just work their socks off to make massive differences.”

While the runner claims he’d “100%” never partake in such a challenge again, he encourages “everybody to have a silly idea for a good cause and see what happens.”

Gilbey’s booze run might be impressive, but it pales in comparison to this Chinese grandpa, who ran 26.2 miles in just 3.5 hours while smoking cigarettes.

Jennifer Ouellette

– Apr 23, 2024 10:02 pm UTC

True wine aficionados might turn up their noses, but canned wines are growing in popularity, particularly among younger crowds during the summer months, when style often takes a back seat to convenience. Yet these same wines can go bad rather quickly, taking on distinctly displeasing notes of rotten eggs or dirty socks. Scientists at Cornell University conducted a study of all the relevant compounds and came up with a few helpful tips for frustrated winemakers to keep canned wines from spoiling. The researchers outlined their findings in a recent paper published in the American Journal of Enology and Viticulture.

“The current generation of wine consumers coming of age now, they want a beverage that’s portable and they can bring with them to drink at a concert or take to the pool,” said Gavin Sacks, a food chemist at Cornell. “That doesn’t really describe a cork-finished, glass-packaged wine. However, it describes a can very nicely.”

According to a 2004 article in Wine & Vines magazine, canned beer first appeared in the US in 1935, and three US wineries tried to follow suit for the next three years. Those efforts failed because it proved to be unusually challenging to produce a stable canned wine. One batch was tainted by “Fresno mold“; another batch resulted in cloudy wine within just two months; and the third batch of wine had a disastrous combination of low pH and high oxygen content, causing the wine to eat tiny holes in the cans. Nonetheless, wineries sporadically kept trying to can their product over the ensuing decades, with failed attempts in the 1950s and 1970s. United and Delta Airlines briefly had a short-lived partnership with wineries for canned wine in the early 1980s, but passengers balked at the notion.

The biggest issue was the plastic coating used to line the aluminum cans. You needed the lining because the wine would otherwise chemically react with the aluminum. But the plastic liners degraded quickly, and the wine would soon reek of dirty socks or rotten eggs, thanks to high concentrations of hydrogen sulfide. The canned wines also didn’t have much longevity, with a shelf life of just six months.

Thanks to vastly improved packing processes in the early 2000s, canned wine seems to finally be finding its niche in the market, initially driven by demand in Japan and other Asian markets and expanding after 2014 to Australia, New Zealand, the US, and the UK. In the US alone, projected sales of canned wines are expected to grow from $643 million in 2024 to $3.12 billion in 2034—a compound annual growth rate of 10.5 percent.

Granted, we won’t be seeing a fine Bordeaux in a can anytime soon; most canned wine comes in the form of spritzers, wine coolers, and cheaper rosés, whites, or sparkling wines. The largest US producers are EJ Gallo, which sells Barefoot Refresh Spritzers, and Francis Ford Coppola Winery, which markets the Sofia Mini, Underwood, and Babe brands.

There are plenty of oft-cited advantages to putting wine in cans. It’s super practical for picnics, camping, summer BBQs, or days at the beach, for example, and for the weight-conscious, it helps with portion control, since you don’t have to open an entire bottle. Canned wines are also touted as having a lower carbon footprint compared to glass—although that is a tricky calculation—and the aluminum is 100 percent recyclable.

This latest research originated from a conference session spearheaded by Sacks. The goal was to assist local vineyards in enhancing their understanding of prime ways to maintain the taste, aroma, and longevity of canned wines. Canned wines are still struggling with challenges such as corrosion, seepage, and undesirable flavours, like the notorious rotten egg odor. “They stated, ‘We’re adhering to all the guidelines from the tin manufacturers and we’re still grappling with these issues, can you offer us some guidance?'” expressed Sacks. “The primary emphasis was on identifying the compounds causing the problem, what was leading to corrosion and off smells, and why were these issues prevalent in wines but not in fizzy drinks? Why doesn’t Coca-Cola face this problem?”

Passover starts (or started, depending on when you’re reading this article) at sundown on Monday, April 22.

The annual Jewish holiday commemorating their liberation from slavery continues until the evening of April 30.

During this annual holiday, there are many special, traditional feasts, including Seder on April 22 and April 23.

As part of the Seder, many people drink wine. And for many Jewish people, that means drinking only kosher wine.

There are many rules about what makes a wine kosher. There’s also a fair bit of confusion.

This week, you can learn all about kosher wines, as well as tasting notes for a few suggested kosher wines, many of which cost less than $16 a bottle.

Hope you enjoy.

WHAT IS KOSHER WINE?

First, let’s talk a bit about some of the misconceptions about kosher wine. Contrary to popular belief, making kosher wine does not involve a rabbi. The wine simply needs to be made by people who observe the Jewish Sabbath, the traditional day of rest on Saturday.

Other rules apply to kosher wine, including making sure that all the ingredients in the wine are kosher. This means no animal products added to the wine. Kosher wines should also not come into contact with bread or grain products.

Additional rules apply. Fortunately, you don’t have worry about memorizing these rules. Many wine stores have sections set aside where you can easily find kosher wines. And many winemakers produce wines that have been certified kosher and say so on the label.

WHO PRODUCES KOSHER WINE?

Another myth about kosher wine is that it only comes from certain producers from parts of the world. The truth is winemakers anywhere in the world can make kosher wine. And many winemakers do just that. As a result, there are kosher wines from Israel, Australia, Argentina, California and France, including certain wineries in Bordeaux and Champagne.

TASTING NOTES

2021 Barkan Vineyards Classic Chardonnay ($15.99 at Table & Vine in West Springfield)

Country – Israel

Grape – Chardonnay

Tasting Notes – If you love bone-dry white wines, you will absolutely love this outstanding, understated wine. This subtle white wine has a fascinating blend of soft, understated flavors ranging from peach to sea salt, roasted butter and a slight hint of green apple. Highly recommend.

2021 Barkan Vineyards Classic Pinot Noir Negev Israel ($13.99 at Table & Vine)

Country – Israel

Grape – Pinot Noir

Tasting Notes – Soft, subtle, fruit-forward red wine that really hits its stride the day after you open the wine. The first day, I found the wine a bit too fruity (almost raspberry like) for my taste. The second day, the wine really smooths out and the fruit flavors are less intense and more subtle and cherry like.

2021 Teal Lake Cabernet Merlot ($12.99 Suggested Retail Price)

Country – Australia

Grape – Blend of cabernet sauvignon and merlot

Tasting Notes – This light, refreshing, flinty dry red wine from Australia absolutely blew me away. Flavorful and extremely dry, this wine tastes great straight out of the bottle and the next day as well. With flavors ranging from toasted almonds to dried raspberries, my wife and I adored this wine right from the start. Let me add that the flavors linger long after each sip.

2022 Domaine Bousquet Alavida Malbec ($16.99 at Table & Vine)

Country – Argentina

Grape – 100% malbec

Tasting Notes – For those of you who prefer slightly bigger, earthier wines, this robust yet smooth malbec from Argentina just might be the red wine for you. Bold fruit flavors include hints of plum, cherry and blackberry. There are also slight hints of nuts, particular almonds, on the finish that give this wine a distinct, delightful taste.

2019 Domaines Barons de Rothschild Legende Bordeaux Rouge ($17.99 at Table & Vine)

Country – Bordeaux, France

Grape – 50% cabernet sauvignon, 50% merlot

Tasting Notes – This delightful blended red wine illustrates why France’s Bordeaux region has such as well-earned reputation for making elegant, charming wines. Made with a classic Bordeaux blend of cabernet sauvignon and merlot grapes, the flavors here are soft and subtle with hints of fresh fruit (blackberry and cherry) without being overpowering.

Laurent-Perrier La Cuvee Brut Champagne ($64.99 at Table & Vine)

Country – Champagne, France

Grape – 50% chardonnay, 35% pinot noir, 15%, pinot meunier

Tasting Notes – A classic bone-dry Champagne from one the oldest Champagne houses (founded in 1812) in France’s Champagne region, this delicious sparkling wine hits all the right notes. Its flavors are crisp, dry, slightly nutty (think roasted almonds) and refreshing.

Cheers!

Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.

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Pebble Beach Food & Wine made a fantastic return after a four-year break in the first week of April. The event was under the purview of a new management team and featured a renewed format including, for the first time, wineries like Rhys Vineyards from the Santa Cruz Mountains and Frank Family Vineyards from Napa.

If you take pleasure in a competitive wine and food pairing contest, don’t miss “The Perfect Pair” at Cabrillo College, scheduled for Saturday, April 27. The inclusive $140 ticket offers a sensory evaluation class, a walk-around tasting of Santa Cruz Mountains wines, along with an exciting food and wine pairing competition featuring creations by the Cabrillo College Culinary program students. https://winesofthesantacruzmountains.com/events/the-perfect-pair

Another notable event on April 27 is an open house at Vidovich Winery on Monte Bello Road in the Cupertino hills, from noon till 4:30 p.m. It’s a chance to meet their new winemaker, Barry Timmins, originally from New Zealand, who brings a fresh approach to the brand.

And it’s not just about Mint Juleps anymore! Kendall-Jackson has launched two limited-edition, commemorative wines for the 150th Run for the Roses on Kentucky Derby Day. The attractive labels showcase Rachel Alexandra, a retired American Thoroughbred racehorse from Stonestreet Stables, owned by the Jackson family in Lexington, KY. Rachel Alexandra has impressive victories at Churchill Downs, Belmont Park, and Saratoga Racecourse. Celebrate your Derby spirit with the 2022 “150th Running” Chardonnay (Mendocino, $14.99) and 2021 “150th Running” Cabernet (Sonoma, $24.99).

Considering a Derby-themed soiree paired with local vintages and appetizing morsels for a worthy cause? The Morgan Hill Community Foundation collaborates with the Wineries of Santa Clara Valley for the yearly Santa Clara Valley Wine Auction on May 4 at Clos LaChance Winery. The VIP room opens at 5 p.m.; general entrance is from 6-9 p.m. A live auction commences at 8 p.m. featuring fabulous prizes such as a VIP suite at a Sharks match, amazing holiday home stays and a robust meat parcel from Rocca’s market. Don your finest Kentucky Derby garb, as you’ll be in good company. Parking services provided. https://visitmorganhill.org/santaclaravalleywineauction

The Santa Cruz Mountains Wines’ “Taste Of Terroir” Dinner Series ignites with “Vineyards in the Sky,” on Friday, May 10, at Wrights Station Winery, highlighting modern Italian fare curated by Chef Nick Sherman of Trestles & Cavaletta, coupled with vintages from Big Basin Vineyards, Charmant Vineyards, Cooper-Garrod Vineyards, David Bruce Winery, Muns Vineyard, Silver Mountain Vineyards and Wrights Station. https://winesofthesantacruzmountains.com/2024-tot-dinner-series

Effervescence is essential for Mother’s Day and Mumm Napa has recently introduced new assortments of upscale domestic sparkling wines: Mumm Sparkling ($23.99) and Mumm Napa ($32.99). Both portfolios contain three cuvées, including a rosé option, and the latter features a Mumm Napa Blanc de Blancs.

For those wishing to sip lower-alcohol wines without compromising on taste, give the 2021 CRU Low Calorie Unoaked Chardonnay (Arroyo Seco), priced at $20 and 12.1 percent alcohol a try. CRU has a tasting facility in Soledad.

“Sunny With a Chance of Flowers” rosé, presented by Scheid, offers another low-alcohol option you can find easily in grocery stores. This rosé was a popular choice at the anticipated Pebble Beach Food & Wine event.

Ever thought of hosting an unforgettable party, memorial, or bridal shower in a winery? Alamitos Vineyards, located near San Jose’s Almaden Reservoir, welcomes such events. Their private chef provides delectable wine-paired gourmet offerings, from charcuterie spreads to comprehensive seven-course wine-tasting dinners. This winery can comfortably cater to private celebrations ranging from 20 to 250 guests, extending dates for both weekdays and weekends. For more details, please reach out at info@alamitosvineyards.com.

Homebrewing is currently all the rage on TikTok, and shockingly, one trend involves turning soda into wine. While it’s true that you can ferment just about anything with a high sugar content, the soda-to-wine pipeline is questionable (and an even worse idea than putting wine in a SodaStream). Despite this, the concept of fermenting something in a jar like a science experiment is enticing some to give it a go. Brave TikTokers have succeeded with flavors like Mountain Dew and Dr. Pepper, but many question whether the result is even worth it.

Home wine making can be risky for the unskilled. If you miscalculate the quantity of yeast, you might experience significant bloating and gastrointestinal pain. Moreover, your wine could get contaminated by bacteria. Although the bacteria produced during the fermentation process via TikTok’s method might not make you sick, it certainly won’t enhance the taste. Many seasoned winemakers will add sulfur dioxide to their wine to fend off such growths.

One hazard of trying to make pruno-style soda wine, like one Reddit user suggested, is the potential for exposure to a lethal toxin produced by harmful bacteria. Fermenting fruit juice, sugar, and other pruno ingredients like honey can result in botulism, which can be deadly. To avoid this, never put fresh fruit or honey in your soda wine; sterilization is essential. Clean all your gear with no-rinse sanitizer or rubbing alcohol, and consult an expert fermentation guide before you venture into this on your own.

Read more: Popular Vodka Brands Ranked From Worst To Best

Sans pruno technique, Golden Hive Mead on TikTok demonstrates the soda wine process with a liter of Dr. Pepper and a gallon-sized jar. They eliminate as many gas bubbles as possible because carbonation destroys yeast — the necessary fermenting agent. A gradual pour with vigorous stirs helps decrease some of the osmotic pressure, but ultimately, what you’re concocting is yeasty, flat soda (which does not sound tasty). Besides, an acidic pH doesn’t support healthy yeast. Adding baking soda to balance the acid is one solution, but there are still preservatives in soda, like sodium benzoate, that will prevent the yeast from reaching its full potential.

Soda also lacks the natural tannins that make wine deliciously bitter. Sure, you can add yeast and nutrients, but there’s really no way to add the amino acids, aromatic compounds, and phenolic compounds that support yeast populations in actual wine. So be warned, fermented soda will not have the same body and flavor as your favorite wine. According to Golden Hive Mead, you could end up with a sweet flavor, but they note that it’s not the greatest-tasting wine. While it attains a decent alcohol percentage after a few weeks, the taste won’t be comparable to mixing grape soda with a glass of red wine. You might as well skip the hassle and make a risk-free wine-and-cola cocktail instead.

Read the original article on Mashed

Take a tour of the 11th arrondissement.

The crowd at Giclette.

Photographer: Elin McCoy

On a chilly Saturday afternoon in Paris three weeks ago, I was drinking a deliciously zingy Loire Valley pét-nat, Vins Hodgson Chalan Polan chenin blanc, alongside a scoop of housemade ice cream poached in olive oil.

I don’t recommend pairing wine and ice cream, but, hey, it’s de rigueur at natural wine bar Folderol, which opened in December 2020 and quickly jumped to fame on TikTok. So much so that the owners, American chef couple Jessica Yang and Robert Compagnon, had to put up a sign outside: No TikTok.

The founder of the respected winery passed away; his family has also announced a new partnership with the Tommasi family of Valpolicella

Marco Felluga, who made exquisite white wines that helped put the Collio area of Italy’s Friuli-Venezia-Giulia region on the global wine map, died April 3. He was 96.

“Friuli and the Collio region have suffered a great loss,” said fellow winemaker Silvio Jermann of Jermann winery. Jermann says that Felluga, along with fellow vintners Count Douglas Attems and Mario Schiopetto, led the drive to elevate wine quality in the Collio region, to advocate for the appellation’s promotion to DOC status and to create a regional consortium of wine producers. “Together they created the modern Collio, [and] they brought international recognition to the Friuli region. He was a great wine producer and a great man, and his loss will be felt keenly.”

Marco’s passing came shortly before his family formalized a new partnership with the Tommasi family of Valpolicella. The Tommasis have purchased a majority stake in the Felluga family’s winery and two estates—Marco Felluga and Russiz Superiore. Marco’s granddaughter Ilaria will remain at the helm of the wineries, however.

The Felluga family has been involved in the Italian wine industry since the 1800s. Following World War II, they settled in the Collio region of Friuli, where Marco and his brother Livio set up new wineries. In 1956, Marco established his namesake estate in Gradisca d’Isonzo, a town approximately 80 miles northeast of Venice and located near the Italian-Slovenian border. Both Marco and Livio believed their region held significant potential for high-quality wine, especially its white variants. In 1968, along with other forward-thinking producers, they helped to introduce the Collio DOC.

Marco was considered a trendsetter for his early decision to reduce yields, retrain vines and incorporate other methods not commonly practiced in the region. However, his vision of creating white wines that could age remains the most resonating to this day. Marco bucked the trend of producing light, easily-consumable Pinot Grigios — something Northern Italy is famous for — and instead crafted the Pinot Grigio Collio Mongris Riserva cuvée, which is aged on lees for two years before bottling.

In 1967, Felluga expanded his investment in the Collio region by purchasing the Russiz Superiore estate in Capriva del Friuli, which came with 125 acres of vineyards. Instead of increasing production for Marco Felluga’s lineup of wines, he set up Russiz Superiore as a distinct brand. Nonetheless, he applied the same philosophy of aging prior to release for the creation of long-lasting wines. The Collio Russiz Superiore Col Disôre is aged for a year in French oak barrels and another year in the bottle, while the Pinot Bianco Collio Russiz Superiore Riserva ages for three years in oak and a year in the bottle.

Brian Larky, founder and CEO of Dalla Terra Winery Direct, Felluga’s U.S. importer since the 1990s, remarked, “[For Marco,] America was always a key objective. Establishing Friuli, Collio, and Marco Felluga were priorities. Marco was always inseparable from his beloved region.”

Ilaria, the granddaughter of Marco and daughter of Roberto, who previously managed the wine estate together, unfortunately passed away due to cancer in 2021. Since then, Ilaria has stepped in to oversee the wineries with financial support from the Tomassi family. Ilaria reassures, “I will carry on leading the companies, alongside our team. The Tommasi Family will aid me in funding for expansion and progression. Our underlying principles will continue to be those that my grandfather Marco and my father Roberto chose to ground their efforts and perspective towards the wine industry.”

Massimo Zorzettig, a co-owner of the adjacent Friuli Colli Orientali appellation’s winery Tunella, admires Marco for his “foresight in his devotion and obligation towards a first-rate regional viticulture. He made significant contributions towards enhancing the territory and the quality wine of Friuli-Venezia-Giulia. [He was] one of the forefathers of Friulian wine.”

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