Summer-Stock-Up.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Seasonal Stock up - tasting notes - -- Whites -- AMALAYA, TORRONTÉS/RIESLING, CALCHAQUÍ VALLEY, ARG fresh - fragrant - grapefruit Amalaya translates to ‘hope for a miracle’ in the indigenous language of the now extinct Calchaquí tribe. Amalaya’s claim to fame is having some of the highest vineyards in the world at nearly 1,828 metres above sea level. This blend of signature Argentine grape Torrontes alongside Riesling benefits from those heights with its refreshing acidity alongside these grapes’ signature aromatic and floral flavours. One for the garden. AZEVEDO ‘VINHO VERDE’, LOUREIRO/ALVARINHO, MINHO, POR citrus - nectarine - spritz Vinho Verde is our choice drink for summer! Made in the wet and green part of Northern Portugal - Vinho Verde’s signature style is young and fresh, so young in fact it typically has a spritz left over from fermentation. It’s that spritz alongside its summer nectarine and lime fruit, that make it a super refreshing tipple in the sunshine. One for a picnic in the park. DUQUESA DE VALLADOLID, VERDEJO, RUEDA, ESP pineapple - grass - anise Duquesa de Valladolid showcases Rueda’s star grape Verdejo in all its glory! The grape used to be prone to premature oxidation but by careful handling in the winery, Verdejo is as fresh as it gets! Often likened to a Sauvignon Blanc expect a crisp acidity alongside citrus fruit, pineapple and grass. One for Spring Greens. @agrapenightin | @unwinedsw17 | @unwinedse1 unwinedbars.co.uk -- Rose -- M/S ‘AKLUJ’, SANGIOVESE ROSÉ, MAHĀRĀSHTRA, IND coral - soft - summery This is a joint venture between Piero Masi, a Tuscan winemaker and wine writer, producer and innovator Steven Spurrier. With two BIG names like these making wine then you know you’re in for a treat – even if this is from the lesser explored wine country of India!! See Italy’s Sangiovese grape as you’ve never seen it before in this beautiful rose-petal coloured rose, expect a fresh and dry rose, with a soft palate and berry fruit. One to take with you to the seaside. -- Reds -- MONTES ‘LIMITED SELECTION’, PINOT NOIR, CASABLANCA, CHL strawberries - cherries - vanilla Montes was established in 1988 and were instrumental in revolutionising the then largely poor-quality Chilean wine industry. Using measures such as planting at altitude, sustainable practices in the vineyard, and by planting near the coast - they showed just what Chile was capable of! Today they are an iconic name in Chile and whilst a larger winery, they remain true to their roots. From the cool climate region of Casablanca comes this elegant Pinot Noir, with bags of strawberry and cherry fruit and toasty notes. One to share with a loved one. ‘16 STOPS’, SHIRAZ, SOUTH AUSTRALIA, AUS vibrant - spice - plums 16 Stops wines are made with fruit from across South Australia. A winery that grows top quality fruit and offers amazing value for money! Specialising in Australia’s two signature grapes Chardonnay and Shiraz, we love the accessibility of the latter. This is youthful and vibrant, with dark fruit and spiced plums alongside a super silky texture. One for mid-week drinking! @agrapenightin | @unwinedsw17 | @unwinedse1 unwinedbars.co.uk.

Copy Link

Recommended publications

The Path to Bottling
The Path to Bottling www.laffort.com YOUR ACCESS TO 120 YEARS OF WINEMAKING INNOVATION Save it in your favourites now for 24/7 access to ! PRODUCT INFORMATION SHEETS QUALITY DOCUMENTS ( HACCP & ISO ) PRODUCT SAFETY SHEETS RESEARCH PAPERS DECISION MAKING TOOLS CATALOGUE DOWNLOADS PERSONALISED NUTRITION PUBLISHED ARTICLES CALCULATOR CERTIFICATES OF ANALYSIS ORGANIC CERTIFICATIONS TRAINING VIDEOS LAFFORT® PLANT BASED INNOVATIONS LAFFORT® unrivalled technical resources is delivering the most scientifically advanced oenological solutions from plant derived products. VEGAN FRIENDLY & ORGANIC THEY’RE NOT JUST OPTIONS THEY’RE SUPERIOR SOLUTIONS These symbols are a guide to your LAFFORT® products properties. GANI TAL OR LERGE OR C E IG L N G I A E N V A L E L E S E R UIT ABLE RGEN F F R E E Organic certification bodies have different criteria for certification and products may differ from one certification body to another. Please contact your certifying agent to confirm a products organic certification. PROTECTING YOUR WHITE WINE MANAGEMENT WHITE WINE PROTECTING YOUR WHITE WINE - A TRADITIONAL APPROACH White wines are vulnerable to oxidation and microbial changes post alcoholic fermentation. Microbial and anti-oxidative control of white wines is a first step to getting wines ready for bottling and/or storage. Threats of oxygen on finished white wines; • Proliferation of acetic acid bacteria. • Proliferation of Brettanomyces bruxellensis. • Browning caused by the oxidation of hydroxycinnamic acids and key phenolic acids. • Oxidation of aroma producing thiols rendering them non volatile. To prevent the oxidation of these phenolic compounds, an anti-oxidative mechanism needs to be put in place.
[Show full text]
Effect of Oxygen Managment on White Wine Composition
Effect of oxygen management on white wine composition by James Russell Walls Thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Science at Stellenbosch University Department of Viticulture and Oenology, Faculty of AgriSciences Supervisor: Associate Professor Dr. Wessel J. du Toit Co-supervisor: Dr. Carien Coetzee March 2020 Stellenbosch University https://scholar.sun.ac.za Declaration By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: March 2020 Copyright © 2020 Stellenbosch University All rights reserved Stellenbosch University https://scholar.sun.ac.za Summary Premature oxidation in white wine is a constant problem for winemakers. A number of studies have shown that dissolved oxygen and elevated temperatures have a negative effect on wine composition, but these were often done using extreme conditions such as very high temperatures and excessive oxygen additions. During wine oxidation, compounds associated with positive aromas decrease and those linked to aged and oxidized wines increase in concentration. There are numerous ways to combat oxidation using antioxidants and reductive winemaking techniques. However, a recent study has found wines in South Africa to be bottled at a total packaged oxygen level of between 1.5 and 7.5 mg/L. As these levels could reduce antioxidant capacity, understanding how these levels affect wine ageing is paramount.
[Show full text]
Powerlees® Life
LOW S O POWERLEES® LIFE Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve YEAST PRODUCT and refresh wines during ageing. Qualified for the elaboration of products for direct human consumption in the field of the regulated use in oenology. In accordance with the current EU regulation n° 2019/934. SPECIFICATIONS AND OENOLOGICAL APPLICATIONS POWERLEES® LIFE is a formulation based 100% on inactivated yeasts rich in reducing compounds. An R&D programme to study alternatives to SO2 for the protection of wines during ageing allowed validation of a specific formulation for the preservation of wines from premature oxidation phenomena. With its unique composition, POWERLEES® LIFE®: • Protects wines from oxidation during ageing, with or without added sulphites. • Slows down oxygen consumption. • Refreshes the aromatic potential of already oxidised wines. • Prevents premature aging of wines. With its effective action against oxidation, POWERLEES® LIFE contributes to a wine’s ageing potential. EXPERIMENTAL RESULTS • Oxygen consumption kinetics in a white wine without • Sensory profile of a Cabernet Sauvignon wine with and added sulphites exposed to an O2 addition of 8 mg/L without POWERLEES® LIFE® at 10 g/hL after 1 year’s ageing. OLFACTORY PERCEPTION OXYGEN CONSUMPTION KINETICS Oxidation 5 8 4 7 3 6 2 5 1 4 POWERLEES® LIFE + SO Fresh 2 Freshness 0 3 fruit style 2 1 Oxygen consumed (mg/L) 0 246810 12 14 16 18 20 -1 Time (days) POWERLEES® LIFE (30 g/hL - 300 ppm) Ripe fruit style Control (without added SO2) SO (total SO = 35 mg/L) + SO2 (total SO2 = 35 mg/L) 2 2 Control Oxygen consumption kinetics in a white wine without added sulphites exposed to an O2 addi- POWERLEES® LIFE (10 g/hL) tion of 8 mg/L.
[Show full text]
Vinous - Stephen Tanzer – September 2016
Vinous - Stephen Tanzer – September 2016 2014 Domaine/Maison Joseph Drouhin Chassagne-Montrachet (M) - 89 Points - Bright yellow. Fresh, subtle perfume of pear and white flowers. In a restrained style but with lovely mineral lift to its fruit (Frédéric Drouhin described this characteristic as "confined energy"). Very pure and sharp on the back end. A nicely balanced village wine.Drink - 2017 - 2023 -- Stephen Tanzer 2014 Domaine/Maison Joseph Drouhin Puligny-Montrachet (M) - 89+ Points - Bright pale yellow. Ripe peach and a bouquet of flowers on the nose. Boasts a silky mouthfeel, but the flavors of modestly ripe orchard fruits and pungent rocky minerality are still quite young. Firm acidity enhances the wine's minerality but this village wine will be better for a year or two of patience. The tactile finish shows sneaky length. Drink - 2018 - 2024 -- Stephen Tanzer 2014 Domaine/Maison Joseph Drouhin Meursault (M) - 88 Points - Riper but less floral in its peach and nectarine fruit aromas than the village Puligny. Broader and more tactile but without the flavor depth of Drouhin's other two village wines. Shows a touch of sweetness in the middle palate, then turns quite dry on the finish, hinting at some alcoholic warmth. Plenty of body here but I wanted more fruit and precision. This also should benefit from a year or two of cellaring.Drink - 2017 - 2022 -- Stephen Tanzer 2014 Domaine/Maison Joseph Drouhin Chassagne-Montrachet Embrazées 1er Cru (M) - 89 Points - (made from purchased grapes; 2013 was the first vintage for this bottling): Pale yellow. Bright, subtle perfume of pear and white flowers.
[Show full text]
DOMAINE LEFLAIVE 2017 VINTAGE, EN PRIMEUR “My Recommendation Is to Open a Bottle at Dinner and Drink It for Breakfast
DOMAINE LEFLAIVE 2017 VINTAGE, EN PRIMEUR “My recommendation is to open a bottle at dinner and drink it for breakfast... if I am really nice to my friends, I open a bottle in the morning.” Brice de La Morandière On when to drink the Domaine’s wines INTRODUCTION We arrived at Domaine Leflaive’s new barrel cellar in the evening, as dusk was falling on the quiet streets of Puligny- Montrachet. Brice de La Morandière was waiting for us, sitting on a bench in the cellar’s small courtyard, which was a picture of tranquillity. It is rather magical tasting in a deserted, dimly lit cellar. We assembled in a loose semi-circle at the end of a row of barrels: Brice, Régisseur Pierre Vincent, Adam, Will Monroe and I. 4 5 This is Pierre Vincent’s first full vintage at the helm of the Domaine’s winemaking. He is rightly mindful of the weight of history here, but seems refreshingly open to innovation. The Domaine has made some not-insignificant changes over the past few years, including moving to Diam technical corks, as of the 2014 vintage. The challenge here was to put to bed definitively the spectre of so-called premature oxidation that, as Brice quite openly acknowledges, has for a couple of decades now hung over many producers, most visibly, although not exclusively, of white Burgundy. In 2015, a new press and new decanting tanks were purchased. Recent cellar innovations include separate handling of the press juice and totally revised racking and bottling processes. As of the 2014 vintage, all shipments have used e-Provenance® technology to record temperature and humidity during transport.
[Show full text]
White Grape Must Oxygenation: Set up and Sensory Effect, Pag
LAGARDE-PASCAL ET AL., WHITE GRAPE MUST OXYGENATION: SET UP AND SENSORY EFFECT, PAG. 1 WHITE GRAPE MUST OXYGENATION: SET UP AND SENSORY EFFECT Christine LAGARDE-PASCAL et Laurent FARGETON Vivelys SAS, 170 boulevard du Chapitre, 34750 Villeneuve Lès Maguelone Müller-Späth showed in the 1970's that white grape winemaking practices in the presence of oxygen before the alcoholic fermentation were not necessary linked to negative results in the final wine and actually allowed for the wine to be less sensible to oxidation (Müller-Späth, 1977). Before the development of techniques that result in the extraction of a certain amount of polyphenols (mechanical harvest, maceration, sulphite addition during harvesting, inert pressing), several studies were published about treating grape musts with oxygen or «hyper-oxygenation» practices that permit for a reduction in polyphenol concentration in the pre-fermentation phases (Cheynier et al., 1989; Schneider, 1991; Cheynier et al., 1990; Cheynier et al., 1991; Cheynier et al., 1993; Ricardo da Silva et al., 1993). The technique allows for the stabilization of white wines against oxidation (Müller-Späth, 1977; Cheynier et al., 1989; Schneider, 1991; Schneider, 1998; Immelé, 2011; Ribéreau Gayon et al., 1998), in particular for what concerns the colour and also the astringency and bitterness which is reduced (Schneider, 1998). On the other hand, the effect on the wine aromas is more controversial: since there can be a loss of intensity and varietal aromas in some (Singleton et al., 1980; Dubourdieu et al., 1990), no aroma degradation in others (Müller-Späth, 1977; Cheynier et al., 1989) and even increased intensity (Artajona et al., 1990) or aromatic profile changes in others (Schneider, 1998).
[Show full text]
5.5 Mb PDF File
BOARD MEMBERS THE COMPANY The AWRI’s laboratories and offices are housed in the Wine Innovation Central Building of the Mr P.J. Dawson, BSc, BAppSc(Wine Science) The Australian Wine Research Institute Ltd was Wine Innovation Cluster (WIC). The WIC is located Chairman–Elected a member under Clause incorporated on 27 April 1955. It is a company lim- within an internationally renowned research 25.2(c) of the Constitution ited by guarantee that does not have a share capital. cluster on the Waite Precinct at Urrbrae in the Adelaide foothills, on land leased from The Mr J.C. Angove, BSc The Constitution of The Australian Wine Research University of Adelaide. Collocated in the Wine Elected a member under Clauses 25.2(c) and 27.1 Institute Ltd (AWRI) sets out in broad terms the Innovation Central Building with the AWRI are of the Constitution aims of the AWRI. In 2006, the AWRI implemented grape and wine scientists from The University of its ten-year business plan Towards 2015, and stated Adelaide and the South Australian Research and Mr J.F. Brayne, BAppSc(Wine Science) its purpose, vision, mission and values: Development Institute. The WIC includes three Elected a member under Clause 25.2(c) buildings: WIC East, WIC Central and WIC West. of the Constitution Purpose WIC West accommodates the other member of To contribute substantially in a measurable way to the WIC concept: CSIRO Plant Industry. Mr P.D. Conroy, LLB(Hons), BCom the ongoing success of the Australian grape and Elected a member under Clause 25.2(b) wine sector Along with the WIC parties mentioned, the AWRI of the Constitution is clustered on the Waite Precinct with the fol- Vision lowing research and teaching organisations: Mr G.R.
[Show full text]
Grand Blanc Brut Grand Blanc Brut
Champagne Philipponnat Champagne Philipponnat Grand Blanc Brut Grand Blanc Brut 100% Chardonnay from grand cru Le- 100% Chardonnay from grand cru Le- Mesnil-sur-Oger, premier cru 'Clos Mesnil-sur-Oger, premier cru 'Clos des Goisses' in Mareuil-sur-Ay, des Goisses' in Mareuil-sur-Ay, premier cru Trépail. First press juice is premier cru Trépail. First press juice is vinified using traditional methods to vinified using traditional methods to avoid premature oxidation. Partial avoid premature oxidation. Partial malolactic fermentation for the wines malolactic fermentation for the wines in vats and vinification without in vats and vinification without malolactic fermentation for the wines malolactic fermentation for the wines in wooden barrels. Aged for eight in wooden barrels. Aged for eight years to develop maximum complexity years to develop maximum complexity and to highlight the secondary and and to highlight the secondary and tertiary aromas which are the hallmark tertiary aromas which are the hallmark of extended aging on lees. of extended aging on lees. Grape varieties 100% Grape varieties 100% Chardonnay Chardonnay Altitude 100-150m ASL Altitude 100-150m ASL Soil Chalk Soil Chalk Alcohol 12% Alcohol 12% Tasting notes Tasting notes A delicate nose combining notes of butter and hazelnut. Notes of white- A delicate nose combining notes of butter and hazelnut. Notes of white- fleshed fruit such as peach and pear develop. Elegant, with great delicacy, fleshed fruit such as peach and pear develop. Elegant, with great delicacy, and notes of fruit and hazelnut. An excellent accompaniment to fish and and notes of fruit and hazelnut. An excellent accompaniment to fish and shellfish (prawns and lobster, whether poached or served with white butter shellfish (prawns and lobster, whether poached or served with white butter sauce).
[Show full text]
Arrogant Frog – Ribet Rouge Rural Organic
Arrogant Frog – Ribet Rouge Rural Organic Within a couple of years, Arrogant Frog has made itself the mascot of our Estates. The humble winemaker shows that with creativity, know-how and a sense of humour, one can make Southern French wines shine around the world and give pure pleasure, at a reasonable price! Arrogant Frog represents our South of France “Art de Vivre”. Château Arrogant Frog is made out of 20 hectares (50 acres) in the Limoux grand cru. The Arrogant Frog cuvées are Château Arrogant Frog, Arrogant Frog reserve, as well as single varietal or blends. • Appellation : IGP Pays d’Oc • Grape Variety : 55% Cabernet Sauvignon, 45% Merlot Tasting notes • Colour:Deep purple garnet red with ruby and garnet red tints • Nose: Blueberry flavours, red pepper and spicy flavours • Palate: Well-balanced and rich with smooth tannins. Long finish on plum notes. • Food pairing: Best served at 17 ° C with pastas, barbecues, poultry, game, terrines and medium to strong cheeses; this wine will go very well with chocolate desserts too. The Vineyard The vineyard has been farmed organically for the past 10 years. Age: 16 to 31 year-old Cabernet and 14 to 33 year-old Merlot. Soil type: Clay, limestone and gravels for the Cabernet Sauvignon. Deep clayed and limestone for the Merlot Harvest: Mechanical at night in order to avoid premature oxidation Average yield: 52 hl/ha Wine Making Destemming of the grape, each grape variety is vinified separately. Skin contact at 10 °C for 3 days prior to a 6-day fermentation at 24/26°C with daily pumping over, followed by 15-day maceration for the Cabernet and 12 days for the Merlot.
[Show full text]
Laffort® C a Talog 2021
LAFFORT® CATALOG 2021 CATALOG 2021 Dear winemakers, For more than 120 years, LAFFORT® has been working in favour of precision oenology, relying on an innovative Research & Development centre and partnerships with the most prestigious wine research institutes, inspired by nature, and respectful of the character of each grape variety and the authenticity of terroirs. In this 2021 edition, you will discover changes to our ranges and innovative developments in natural and preventive oenology, focused in particular on BIOProtection and the reduction of SO2 in wines. We have projects in store for 2021, the first being to get closer to our customers by providing them with innovative and high-quality products, time after time. We also aim to obtain ISO 26000 certification in June 2021, reflecting the implementation of our CSR approach, a collaborative project that will allow sustainable development of our company while operating in an economy that is more respectful of our planet. Based on our values, which you will find at the end of this catalogue, we are committed as of now to adopting responsible behaviour and doing everything possible to ensure that our activities address the issues that we have defined as a priority, namely the environment, social equity and economic viability. We thank you for the trust you have placed in LAFFORT® and all its teams and wish you all the best for this 2021 vintage. Philippe GUILLOMET General manager ZYMAFLORE® XORIGIN Saccharomyces cerevisiae yeast selected for well-balanced and complex wines, respecting the typical character of grape varieties and terroirs. ZYMAFLORE® XORIGIN adds smoothness and aromatic finesse.
[Show full text]
Guide to White Wine Making
Goal of this Manual: To make Great wine at home in your first try! It is highly recommended that this paper be read through completely before you start to make your wine. Wine-making is made up of a series of consecutive steps which build on and directly affect each other from the very beginning to the very end. In order to make the best wine possible you will need to make the best decisions possible at each of these steps, and in order to do that, you will need to have a general understanding of the overall process as a whole. Table of Contents Introduction Page 4 Chapter 1: Preparation & Preplanning Page 6 Chapter 2: Prepare the juice for fermentation Page 8 2.1) Prepare to Fill the Press: Crush and De-Stem the Grapes, or Whole Clusters 2.2) Let’s Clean the Slate – Adding SO2 During Processising 2.3) Fill the Press: Now or Later 2.4) Press the Grapes! 2.5) Pressing 2.6) Refining our Pressed Juice: Settling Out the Solids 2.7) Preemptive Fining 2.8) Test and Adjust the Juice Chapter 3: Add the Yeast and Begin Fermentation Page 25 3.1) Choose Your Yeast 3.2) Hydrate with Go-Ferm 3.3) "Co-Inoculation" (advanced technique) Chapter 4: Monitor Fermentation Page 28 4.1) Stir Daily 4.2) Yeast Nutrition During Fermentation 4.3) Fermentation Temperature 4.4) Monitoring your Sugars, Timing the End of Fermentation Chapter 5: Malolactic Fermentation (“MLF”) Page 34 5.1) Malolactic Fermentation Copyright 2009 MoreFlavor!, Inc Page | 2 5.2) Prepare and add the ML bacterial culture into the wine 5.3) Manageing the MLF 5.4) After 2-3 weeks, begin checking
[Show full text]
Wine Fermentation
Wine Fermentation Edited by Harald Claus Printed Edition of the Special Issue Published in Fermentation www.mdpi.com/journal/fermentation Wine Fermentation Wine Fermentation Special Issue Editor Harald Claus MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editor Harald Claus Johannes Gutenberg-University of Mainz Germany Editorial Ofﬁce MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Fermentation (ISSN 2311-5637) from 2018 to 2019 (available at: https://www.mdpi.com/journal/ fermentation/special issues/wine fermentation) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03897-674-5 (Pbk) ISBN 978-3-03897-675-2 (PDF) Cover image courtesy of Harald Claus. c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editor ...................................... vii Harald Claus Wine Fermentation Reprinted from: Fermentation 2019, 5, 19, doi:10.3390/fermentation5010019 ............. 1 Farhana R Pinu Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches Reprinted from: Fermentation 2018, 4, 92, doi:10.3390/fermentation4040092 ............
[Show full text]