SOMMELIER RECOMMENDATION Our Team of Sommeliers Are More Than Happy to Share Their Most Recent Discoveries in the World of Wines
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Publication of a Communication of Approval of a Standard Amendment to a Product Specification for a Name in the Wine Sector Refe
10.2.2020 EN Offi cial Jour nal of the European Union C 44/15 Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33. (2020/C 44/07) This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1). COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT ‘Coteaux de Saumur’ PDO-FR-A0179-AM01 Date of communication: 13 November 2019 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Geographical name ‘Supplementary geographical name’ has been reduced to ‘geographical name’ in Chapter I points II and XII(2)(b). A number of the product specifications for Loire Valley wines allow the use of what is known as the ‘eponymous geographical designation’ — ‘Val de Loire’ — to refer to this wider region. The use of this term on wine labels is subject to specific rules laid down in those product specifications. As the term ‘supplementary geographical name’ is also used in some cases to denote smaller geographical units with more restrictive production conditions, the word ‘supplementary’ has been removed in order to prevent confusion. Point 9 of the Single Document, ‘Further conditions’, has been amended accordingly. 2. Geographical area The passage concerning the geographical area now reads as follows: All stages of production must take place in the geographical area, which spans the territories of the following municipalities, based on the 2018 -
Study on the Market and Perception of Organic Wines in The
‘ORGANIC WINES IN THE NETHERLANDS: TRENDS, EXPECTATIONS AND DEVELOPMENTS' Published in association with Sudvinbio (FR), in the perspective of Millésime Bio fair. Research by Pitch Communicatie & PR Amsterdam, September 2017 2018 Millésime MONDIAL DU VIN BIOLOGIQUE WORLD ORGANIC WINE FAIR 1 29.30.31JANVIER JANUARY MONTPELLIER FRANCE PARC DES EXPOSITIONS EXHIBITION CENTRE www.millesime-bio.com Association Interprofessionnelle RÉSERVÉ AUX PROFESSIONNELS I FOR TRADE ONLY METHODOLOGY This report shows the trends, expectations and developments in the area of organic wines on the Dutch market. In order to be able to assess the image of organic wines in the Netherlands, 409 wine consumers participated in an online survey last summer. Questions ranged from the average amount of money spent to the motivation for purchasing organic wines. In addition, qualitative research was carried out among eight renowned Dutch professionals from the world of wine. They were asked how they believe the consumer perceives organic wines. Pitch PR, a Dutch wine and food marketing agency, carried out this trend research in association with Sudvinbio, the Occitanie professional association of organic wines, and organizer of Millésime Bio. In a short introduction, we look at what is already published about organic wines in the Netherlands. Then quantitative research, in association with WINELIFE Magazine, is carried out among Dutch wine consumers. This means that the questionnaires are completed by people with an above-average interest in wine, not the average Dutch wine consumer. The online survey is disseminated via LinkedIn, Facebook and various lifestyle blogs. With all analyses, the question concerns the opinion of the consumer in retail, not in the out of home industry. -
The Society House Wines Champagne & Sparkling
The Society House Wines 175ml 250ml Bottle glass glass H1 The Royal Burgess Sauvignon 2015 - France 4.50 6.40 19.05 Medium-bodied Sauvignon Blanc with a crisp fruity palate. Easy drinking with good length and a refreshing finish. H2 The Royal Burgess Claret 2014 – France 4.50 6.40 19.05 Claret scents and flavours of ripe bramble, spice and cedar on the nose and a super soft, black-fruited, balanced finish. H3 The Burgess New World Chardonnay 2013 - Chile 4.75 6.80 20.30 A perfect balance of tropical fruits make this a fresh, full wine with a long, pleasant finish. An elegant, complex wine with light notes of toast and vanilla. H4 The Royal Burgess New World Cabernet Sauvignon 4.75 6.80 20.30 2012 - Chile Absolutely jam packed with loads of blackcurrant fruit bursting out - beautifully rich wine. H5 The Royal Burgess Chenin Blanc 2014 – South African Fresh, clean zesty acidity with elegant fruit: melons, lemons and lychees 4.60 6.60 20.30 Champagne & Sparkling 1 Champagne M. Maillart Brut Premier Cru NV - France 40.35 A truly remarkable champagne. The high percentage of Pinot Noir lends elegance and finesse with the Chardonnay contributing to weight, fruit and sheer refinement. 2 Champagne Moet et Chandon Brut NV – France 51.10 Aromas of white-fleshed fruits, citrus fruits, floral nuances and elegant notes. The palate is seductive, richly flavoured and smooth combining generosity and elegance. 3 Pelorus Cloudy Bay Sparkling NV – New Zealand 30.10 Floral notes with fig and subtle toasty aromas. -
Back to Rust Landed in Vienna
Back to Rust This blog is about the second study block at the Austrian Wein Academy. If you want to read the story about the first block of 10 days in May send an e-mail to [email protected]. Luckily there is a result of the first exam and that has been passed with merit: Viticulture and vinification is in "the pocket". During this block there are two exams on the program: sparkling wine and fortified wine. Vienna from the air Landed in Vienna Wednesday evening I land at the airport in Vienna and I have already ordered a taxi to go to Rust. It is just over an hour's drive from the airport. Around 21:00 hours I arrive at my apartment, not too far from the Wein Academy. The stork's nest that I can see from the bathroom window is no longer inhabited. During the first block in May it was inhabited by a stork couple who occasionally rattled loudly. And it is already dark and after I have unpacked my suitcase it is time to dive back into the books to prepare the exams of ashes on Monday. Both exams are about making tasting notes of 3 wines and there are also some questions you have to answer about the wines and then there are 3 to 4 theory questions with often sub- questions that you have to write down everything you know. These are all open questions. So you need to know the material well in order to be able to answer the questions correctly. -
GAIN Report Global Agriculture Information Network
Foreign Agricultural Service GAIN Report Global Agriculture Information Network Voluntary Report - public distribution Date: 9/12/2001 GAIN Report #NL1064 The Netherlands Wine The Dutch Wine Market 2001 Approved by: Phil Letarte U.S. Embassy, The Hague Prepared by: Wendalin Kolkman Report Highlights: Demand for European and "New World" wines in The Netherlands and the rest of western Europe is expected to rise, as per capita consumption for lighter alcoholic drinks continue to increase. Includes PSD changes: No Includes Trade Matrix: No Unscheduled Report The Hague [NL1], NL GAIN Report #NL1064 Table of Contents Executive Summary .....................................................1 Consumption ..........................................................2 Trends ..........................................................2 Consumer Profile ..................................................3 Younger Consumers ................................................3 Red Versus White and Rosé .........................................3 New World Wine ..................................................4 Traditional Versus New World Wine Consumption .......................4 Organic Wine .....................................................5 Private Label Wine .................................................5 Distribution ............................................................6 Market Shares ....................................................6 Marketing Tools ...................................................7 Prices ................................................................8 -
250 Years Since the First Rosé Champagne
250 years since the first rosé champagne Ruinart, the first established Champagne House, founded in 1729, has been shipping rosé champagne since 1764. The House’s account book is the proof. On 14 March 1764, it is written that there was a shipment of «a basket of 120 bottles, 60 bottles of which were Oeil de Perdrix». What is the connection between birds of the Gallinaceae family and the early history of the oldest Champagne House? In fact, the term «Oeil de Perdrix» means a colour which could be described as a delicate pink with coppery reflections. There’s no longer any doubt. Ruinart shipped its first bottles of rosé champagne in 1764. 250 years : such a fabulous anniversary in so many ways, an historic date which links Ruinart forever to the history of champagne. The account books, various correspondence and the accounts of the heads of the House have allowed us to discover a multitude of varieties and oenological trials in search of taste, flavour and the ideal colour. What was in all probability a rosé from maceration at the beginning would then evolve to become a blended rosé. Ruinart explored various ways of obtaining a coloured champagne, for example by using the colouring of some elderberries. The palette of colours for these wines was very large. There were a number of terms to define them in French: roset, oeil de perdrix, rozet, paillé (straw), clairet (pale wine) and even cerise (cherry). Towards the end of the 18th century, the expression «Oeil de Perdrix» disappeared in favour of names closer to those we use: rozet and then rosé. -
Wine in Netherlands
CBI Competition: Wine in the Netherlands CBI | Market Intelligence Product Factsheet Cloves in Germany | 1 Introduction Due to concentration in the Dutch market, large retail chains have a strong position. Combining low prices with suitable qualities for the target segment is their prime objective, especially in the low and middle price segment. Nevertheless, the growing interest of the consumer in new varieties and unknown wine countries increases the export opportunities for developing country producers. Market entry Listing fees remain high It can be very costly to buy yourself into the Dutch market due to listing fees charged by supermarkets. In addition, most Dutch supermarkets do not want to see “their” brands in other channels. Tips: If you are a new entrant, do not supply supermarkets or retailers directly; rather supply wine to importers. Importers can generally mitigate the risks of directly trading with supermarkets. Importers can also help you spread risks by supplying your wine to multiple market channels under different brands. Small companies with a supply capacity of 10 thousand to 30 thousand bottles annually of each wine can find smaller importers in the EU who prefer to buy exclusive wines for which they are the only importer and distributor. Exclusivity motivates importers to work with you. Suppliers better prepared for market entry The bargaining position of producers and importers can be further improved by developing the regional market. It can serve as a good stepping stone for entering the European market as producers/exporters usually have better knowledge of these markets, allowing them to improve their quality and services. -
Radio Guest List
iWineRadio℗ Wine-Centric Connection since 1999 Wine, Food, Travel, Business Talk Hosted and Produced by Lynn Krielow Chamberlain, oral historian iWineRadio is the first internet radio broadcast dedicated to wine iWineRadio—Guest Links Listen to iWineRadio on iTunes Internet Radio News/Talk FaceBook @iWineRadio on Twitter iWineRadio on TuneIn Contact Via Email View My Profile on LinkedIn Guest List Updated February 20, 2017 © 1999 - 2017 lynn krielow chamberlain Amy Reiley, Master of Gastronomy, Author, Fork Me, Spoon Me & Romancing the Stove, on the Aphrodisiac Food & Wine Pairing Class at Dutton-Goldfield Winery, Sebastopol. iWineRadio 1088 Nancy Light, Wine Institute, September is California Wine Month & 2015 Market Study. iWineRadio1087 David Bova, General Manager and Vice President, Millbrook Vineyards & Winery, Hudson River Region, New York. iWineRadio1086 Jeff Mangahas, Winemaker, Williams Selyem, Healdsburg. iWineRadio1085a John Terlato, “Exploring Burgundy” for Clever Root Summer 2016. iWineRadio1085b John Dyson, Proprietor: Williams Selyem Winery, Millbrook Vineyards and Winery, and Villa Pillo. iWineRadio1084 Ernst Loosen, Celebrated Riesling Producer from the Mosel Valley and Pfalz with Dr. Loosen Estate, Dr. L. Family of Rieslings, and Villa Wolf. iWineRadio1083 Goldeneye Winery's Inaugural Anderson Valley 2012 Brut Rose Sparkling Wine, Michael Fay, Winemaker. iWineRadio1082a Douglas Stewart Lichen Estate Grower-Produced Sparkling Wines, Anderson Valley. iWineRadio1082b Signal Ridge 2012 Anderson Valley Brut Sparkling Wine, Stephanie Rivin. iWineRadio1082c Schulze Vineyards & Winery, Buffalo, NY, Niagara Falls Wine Trail; Ann Schulze. iWineRadio1082d Ruche di Castagnole Monferrato Red Wine of Piemonte, Italy, reporting, Becky Sue Epstein. iWineRadio1082e Hugh Davies on Schramsberg Brut Anderson Valley 2010 and Schramsberg Reserve 2007. iWineRadio1082f Kristy Charles, Co-Founder, Foursight Wines, 4th generation Anderson Valley. -
The Beverage from France That Conquered the World
The beverage from France that conquered the world Without doubt, the history of champagne and sparkling wine is tied to France, and its origins to the northern French region of Champagne. England, however, was producing bottles strong enough to contain carbonated wines as early as the 17th century. In the interest of preserving trees, the use of wood in the process of making glass had been prohibited, and the glass resulting from the use of coal rendered dark, thick-walled bottles which naturally withstood greater internal pressure. Yet the starting point remains France, where the wine was most likely brought from and Champagne, from where it was later purposely ordered. Records remain of English-French wine trade. According to one plausible theory, the high sugar-contact wine was sealed and stored, after a noisy fermentation, in strong wooden barrels. When several years later the cork was removed, a sparkling, pleasantly-fragranced beverage was discovered. There is another legend, according to which the discovery of sparkling wine is connected with the late harvesting of the grapes. In the region near Johannesburg, a church belonging to, but located approximately 150 km from the archbishopric, had to wait for the bishop’s permission before harvesting. Riding on horseback, the messenger arrived three weeks late with the permission, but in the meantime, the grapes had over-ripened. Contrary to custom, the grapes were harvested anyway, producing a wonderful, bubbly wine-consumed as a magic elixir. It is likely that France has been storing and fermenting wine in barrels or bottles since the 16th century. -
Au Courant —Spring 2018
AU COURANT —Spring 2018 Special Edition Château de Carneville Grants & Preservation Trends 2018 Grants | Young Owners Rise to the Challenge | Dîner des Mécènes Stéphane Bern & Jean d’Haussonville | French Literary Award | Education —Message from the Chairman Vive l’amitié franco-américaine ! I was thrilled to be at the Welcome Ceremony for President Thanks to Yann Coantalem, Board Member of French Heritage Emmanuel Macron of France on the White House South Lawn on Society, who submitted my name to the French Embassy for atten- April 24th, 2018. It is not every day that one gets an invitation to the dance at this welcome to President Macron, I was honored to attend White House! This was the first official state visit of a foreign dig- this impressive ceremony as your Chairman of French Heritage nitary to the White House in President Donald Trump’s presidency. Society. It was full of pomp and circumstance and the inspiring music No matter what each nation’s political agenda is, this warm welcome of our military bands. Yann and I stood on the side of the lawn with was an admirable display of Franco-American friendship. I was proud the French Embassy attendees. I was so happy to have been adopted to be there holding miniature flags of each country as proof of our by France for this special day. Vive l’amitié Franco-Américaine! countries’ mutual affection. From the time of the American Revolution to the Battle of Normandy, France and America have been allies. French Heritage Society cel- ebrates this friendship. FHS not only restores bricks and stones in both France and throughout the USA in French inspired buildings, but we equally support student exchange between our two countries. -
The Liquor Industry 345
THE LIQUOR INDUSTRY 345 TABLE 38. WINE EXPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1925, INCLUSIVE 346 STATISTICS OF THE LIQUOR INDUSTRY TABLE 39, WINE IMPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1931, INCLUSIVE THE LIQUOR INDUSTRY 347 TABLE 40. APPARENT CONSUMPTION OF WINE IN THE UNITED STATES, FISCAL YEARS 1912 TO 1932, INCLUSIVE TABLE 41. INTERNATIONAL TRADE IN WINES 1930 (In thousands of gallons) * Estimated. f Less than 1,000 gallons. Source: International Yearbook of Agricultural Statistics. SELECTED BIBLIOGRAPHIES * YEASTS AND FERMENTATION AHRENS. Das Gahrungs-Problem. In Sammlung Chemischer & Technischer Vortraege. Vol. II. Stuttgart, 1902. ALLEN, PAUL W. Industrial Fermentation. New York, 1926. BITTING, K. G. Yeasts and Their Properties. (Purdue Uni- versity Monograph Series, No. 5.) BUCHNER, E. H., and M. HAHN. Die Zymase Gahrung. Miinchen, 1903. EFFRONT. Biochemical Catalysts. New York, 1917. GREEN-WINDISCH. Die Enzyme. Berlin, 1901. GUILLIERMOND, A. The Yeasts. New York, 1920. HANSEN, E. CHR. Practical Studies in Fermentation. London, 1896. HARDEN, ARTHUR. Alcoholic Fermentation. London, 1923. HENRICI, A. T. Molds, Yeasts, and Actinomycetes. New York, 1930. JORGENSEN. Micro-Organisms of Fermentation. London, 1900. KLOECHER. Fermentation Organisms. London, New York, 1903. LAFAR. Technical Mycology. London, 1910. MAERCKER. Handbuch der Spiritusfabrikation. Berlin, 1908. MATTHEWS, CHAS. G. Manual of Alcoholic Fermentation. London, 1901. OPPENHEIMER. Dis Fermente. Leipzig, 1913-29. RIDEAL, SAMUEL. The Carbohydrates and Alcohol. London, 1920. *The student will find directions to further bibliographies on all of the topics included here, except whiskey, in: West and Berolzheimer. -
A Case of Champagne: a Study of Geographical Indications Tim Jay Bond University, Tim [email protected]
Bond University ePublications@bond Corporate Governance eJournal Faculty of Law 7-15-2013 A case of champagne: a study of geographical indications Tim Jay Bond University, [email protected] Madeline Taylor Follow this and additional works at: http://epublications.bond.edu.au/cgej Part of the Food and Drug Law Commons Recommended Citation Jay, Tim and Taylor, Madeline, "A case of champagne: a study of geographical indications" (2013). Corporate Governance eJournal. Paper 29. http://epublications.bond.edu.au/cgej/29 This Special Issue is brought to you by the Faculty of Law at ePublications@bond. It has been accepted for inclusion in Corporate Governance eJournal by an authorized administrator of ePublications@bond. For more information, please contact Bond University's Repository Coordinator. A case of champagne: a study of geographical indications Abstract SPECIAL ISSUE: FOOD LAW & GOVERNANCE The urgency of securing food supply has increased dramatically in a period when the GFC, environmental degradation, global warming and the rapid increase in industrialised food production has revealed the fragility of the world’s food production systems. In July 2012, Australia published its first Green Paper on food security. noting; ‘in the next 30 years the world will have to produce 70% more food to feed the world’s growing population’.[1] In the same month, the US Congress commenced a legislative debate about policy directions and public funding through taxation for farm subsidies to American primary producers. In May 2012, The aC nadian government introduced the first National Food Strategy, to manage failures of the social security system to provide adequate and nourishing food to around 800,000 Canadians.