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Walla Walla • Washington
Walla Walla • Washington MERLOT, BORDEAUX- STYLE RED BLENDS AND CABERNET SAUVIGNON FROM ONECANADA OF WALLA WALLA VALLEY’S FOUNDING WINERIES WALLA WALLA VALLEY HERITAGE COMMITMENT TO SUSTAINABILITY • Winemaker Casey McClellan and his father planted the • Sustainability is an important focus on both a local and Seven Hills Old Blocks in 1980 personal level N • Established in 1988 as the fifth winery in Walla Walla • Currently certified by LIVE (Low Input Viticulture & Valley, Seven Hills Winery shaped the varietal focus of the Enology) & Salmon Safe appellation. 2018 marks the winery’s 30th anniversary FOCUS ON QUALITY OLD WORLD WINE STYLE • An established reputation over the past three decades and SEATTLE • Wines known for varietal typicity a proven record of high scores • Restrained oak and balanced acidity combine to create • Long-standing relationships with the Northwest’s most y structure and gracefulnesse respected vineyards l N l WASHINGTON a V a WINEGROWING PHILOSOPHY i C b o lu m m e b u i g a l R Since 1988, Seven Hills Winery has worked to cultivate n i v o e a r C IDAHO R RED MOUNTAIN long-term relationships with the oldest and most e Ciel du Cheval d a Vineyard respected growers in the Northwest. The winery’s c s WALLA WALLA VALLEY a HORSE HEAVEN HILLS C exceptional vineyard program focuses on Walla Walla Valley McClellan Estate Seven Hills Old Blocks Vineyard and Red Mountain and includes the estate-designated iver ia R lumb Co OREGON Seven Hills Old Blocks. PORTLAND Pacific Ocean CASEY McCLELLAN, WINEMAKER As a founder of Seven Hills Winery, Casey McClellan has served as winemaker since the winery’s inception. -
WSWC Newsletter Template
West Side Wine Club May 2011 President’s Musings ! ! April showers bring…. May showers. Our cool spring continues, although the grapevines have budded, the next stumbling block is blossoming. Once blossoming has occurred, the rate of ripening is has little room for variation. A grape, after all, can only ripen so fast. But there are factors at work that do effect ripening. In a perfect year, we would have 80 degree days all day, never over- but Scheduled Meetings rarely under. January 19, 2011 During this time period, we watch carefully hoping to purchase good grapes. This year has been a Crush Talk struggle so far. Viticulturists in eastern Washington have been hesitant to commit so far. The freeze January 22, 2011 last fall has wine makers running around trying to find out how much they have and if they can Holiday Party/Awards replace any shortfalls. This means that when the growers tells us what’s available, we will need to Gala jump on our orders to insure we can get a variety of grapes. Some grapes will not be a problem. Others will be difficult to purchase. Sammy has been in discussions with growers and will let us know February 16, 2011 when he knows more. Red Bordeaux Tasting But this is also a time to think about purchasing barrels. May15th is the deadline for purchasing February 27, 2011 barrels at Bouchard cooperages at a discount and with no shipping cost. They make Damy, Vicard, Argyle Winery Tour Billon and Cadus barrels. All their barrels are quite good, although each provides different component to a wine. -
Northern Rhone Report the 2009 Vintage
Northern Rhone Report The 2009 Vintage web: jjbuckley.com phone: 888.85.wines (888.859.4637) email: [email protected] twitter: @jjbuckleywines 7305 edgewater drive, suite d | oakland, ca 94621 TABLE OF CONTENTS Top Wine Picks 3 Introduction 4-5 Appellations 6-12 The Grapes 13-14 Vintages 15-16 Negociants 17 Chapoutier 18 Guigal 19 Jaboulet 20 Delas 21 2009 Tasting Notes 22-36 Photographs 37 About This Report 38 2 TOP NORTHERN RHONE PICKS Favorite Wines of the Visit JJ Buckley‟s Top Picks for 2009 Northern Rhone Reds Chapoutier Ermitage “Le Meal” Clusel-Roch Cote Rotie “Les Grandes Place” Alain Graillot Crozes Hermitage (Best Value) Domaine Remizieres Hermitage “Cuvée Emilie” Marc Sorrell Hermitage ”Greal” JJ Buckley‟s Top Picks for 2009 Northern Rhone Whites Chapoutier Ermitage Blanc “L‟Ermite” Delas Condrieu “Clos Boucher” Marc Sorrell Hermitage Blanc “Rocoules” 3 NORTHERN RHONE The Mystery Spot The revision of appellation boundaries A revealing indication of the differences has not been without repercussions. between the two sections can be found New vines have been planted as much in Robert Parker's writings. A long-time for ease of growing and harvesting as enthusiast and promoter of Rhone for making wines of quality. Steep hills wines, his articles about the southern and slopes have historically grown the Rhone outnumber northern Rhone texts best fruit, but it is an expensive proposi- 3 to 1. Given Parker's preference for tion to tackle, as is maintaining those plush and luxurious textures, that ratio sites once the vines take root. New vine- makes sense. -
An Exploratory Research of the Potential Strategic Benefits of Specialising in Riesling Grape: a Case Study from the Niagara Wine Region
Advances in Economics and Business 4(10): 515-524, 2016 http://www.hrpub.org DOI: 10.13189/aeb.2016.041001 An Exploratory Research of the Potential Strategic Benefits of Specialising in Riesling Grape: A Case Study from the Niagara Wine Region Federico Topolansky Barbe1,*, Magdalena Gonzalez Triay2, Andrea Fujarczuc1 1School of Business and Entrepreneurship, Royal Agricultural University, UK 2Marketing Department, University of Gloucestershire, UK Copyright©2016 by authors, all rights reserved. Authors agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License Abstract The main purpose of this paper is to evaluate there is no research that has looked at the potential benefits the current business strategy of the Niagara wine region and of specialising in any grape varietal including Riesling. This to explore the potential of the Niagara wine region to research will partially address this gap in knowledge by specialise in Riesling grape variety. Questionnaires were gaining a deeper understanding of the potential benefits from administered to a range of different types of experts with a adopting specialisation in Riesling. This study is relevant specialty in wine. Quantitative data from the Liquor Control because it may help to determine whether the Niagara Board of Ontario supplemented the core interviews. The industry is producing wine with the greatest possible results of this study indicate that differentiation through efficiency. specialisation is the best strategy to develop the Niagara The specific objectives of this study are the following. wine region. However, the structure of the wine industry First, to evaluate the potential of the Niagara wine region to encourages wineries to produce a vast array of grape specialise in Riesling grape. -
Post-Fermentation Clarification: Wine Fining Process
Post-Fermentation Clarification: Wine Fining Process A Major Qualifying Project Submitted to the Faculty of Worcester Polytechnic Institute In partial fulfillments of the requirements for the Chemical Engineering Bachelor of Science Degree Sponsored by: Zoll Cellars 110 Old Mill Rd. Shrewsbury, MA Submitted by: Allison Corriveau _______________________________________ Lindsey Wilson _______________________________________ Date: April 30, 2015 _______________________________________ Professor Stephen J. Kmiotek This report represents the work of WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review. For more information about the projects program at WPI, please see http://www.wpi.edu/academics/ugradstudies/project-learning.html Abstract The sponsor, Zoll Cellars, is seeking to improve their current post-fermentation process. Fining is a post-fermentation process used to clarify wine. This paper discusses several commonly used fining agents including: Bentonite, Chitosan and Kieselsol, and gelatin and Kieselsol. The following tests were conducted to compare the fining agents: visual clarity, mass change due to racking, pH, and gas chromatography-mass spectrometry. Bentonite was an F. Chitosan and Kieselsol were also successful with a wait time before racking of at least 24 hours. Gelatin and Kieselsol are not recommended for use at Zoll Cellars because gelatin easily over stripped the wine of important flavor compounds. i Acknowledgements We would like to thank our advisor, Professor Stephen J. Kmiotek, for his essential guidance and support. This project would not have been a success without you. We really appreciated how readily available you were to help us with any setbacks or problems that arose. -
Grape Growing
GRAPE GROWING The Winegrower or Viticulturist The Winegrower’s Craft into wine. Today, one person may fill both • In summer, the winegrower does leaf roles, or frequently a winery will employ a thinning, removing excess foliage to • Decades ago, winegrowers learned their person for each role. expose the flower sets, and green craft from previous generations, and they pruning, taking off extra bunches, to rarely tasted with other winemakers or control the vine’s yields and to ensure explored beyond their village. The Winegrower’s Tasks quality fruit is produced. Winegrowers continue treatments, eliminate weeds and • In winter, the winegrower begins pruning • Today’s winegrowers have advanced trim vines to expose fruit for maximum and this starts the vegetative cycle of the degrees in enology and agricultural ripening. Winegrowers control birds with vine. He or she will take vine cuttings for sciences, and they use knowledge of soil netting and automated cannons. chemistry, geology, climate conditions and indoor grafting onto rootstocks which are plant heredity to grow grapes that best planted as new vines in the spring, a year • In fall, as grapes ripen, sugar levels express their vineyards. later. The winegrower turns the soil to and color increases as acidity drops. aerate the base of the vines. The winegrower checks sugar levels • Many of today’s winegrowers are continuously to determine when to begin influenced by different wines from around • In spring, the winegrower removes the picking, a critical decision for the wine. the world and have worked a stagé (an mounds of earth piled against the base In many areas, the risk of rain, hail or apprenticeship of a few months or a of the vines to protect against frost. -
Auvergne-Rhone-Alpes Wine and Food Sales Manual
AUVERGNE-RHONE-ALPES WINE AND FOOD SALES MANUAL September 2019 Auvergne-Rhone-Alpes Tourisme – Wine and Food Sales Manual – September 2019 Page 1 Contents 1. Introduction to the wine areas of Auvergne-Rhône-Alpes Page 3 Key facts about wine tourism Page 3 Map Page 4 2. Main cellars and sites linked to the wine Page 5 Beaujolais Page 5 The Rhône Valley Page 8 The Savoie Wines Page 13 Vineyards well worth a visit Page 14 In “Bubbles” country Page 16 3. Vignobles & Découvertes quality label Page 17 4. Wine experts and local DMC’s Page 20 5. Transport and transfers Page 24 6. Focus on gastronomy Page 25 Auvergne-Rhône-Alpes, the largest PDO cheeseboard in France Page 25 Top gastronomic sites Page 26 Vallée de la Gastronomie – France /Cité de la Gastronomie Lyon Page 27 A destination for top quality restaurants Page 28 7. Cooking and French pastry classes Page 30 8. Wine and Food main events and festivals Page 32 9. Accommodation in Lyon and the vineyards (see Attachment) Page 37 10. Useful contacts and information Page 37 NB. This Wine & Food Sales manual is a selection of the best wine-cellars, sites linked to wine, wine- experts, gastronomy and cooking classes able to welcome foreign visitors in the region. Auvergne-Rhone-Alpes Tourisme – Wine and Food Sales Manual – September 2019 Page 2 1. Introduction to the wine areas of Auvergne-Rhône-Alpes From the Alps to Provence, the Auvergne-Rhône-Alpes region is a land of exceptional diversity: alpine peaks, lush plateaux, great lakes and fields of lavender are the iconic landscapes which give the region its distinctive character. -
Old World, New World, Third World? Reconceptualising the Worlds of Wine
Journal of Wine Research, 2010, Vol. 21, No. 1, pp. 57–75 Old World, New World, Third World? Reconceptualising the Worlds of Wine GLENN BANKS and JOHN OVERTON Original manuscript received, 08 April 2009 Revised manuscript received, 18 November 2009 ABSTRACT This paper argues that existing categories defining the geography of the world’s wine industry, principally the Old World/New World dichotomy, are flawed. Not only do they fail to represent adequately the complexity of production and marketing in those two broad regions but also, crucially, they do not acknowledge the significant and rapidly expanding production and consumption of wine in ‘Third World’ developing countries. Rather than argue for the addition of a ‘Third World’ category, we instead use the lens of recent work on globalisation to argue that such production requires us to re-examine the dichotomous Old/New distinction which structures much of the thinking around the global wine industry. It also requires us to more closely link changes in patterns of global wine consumption with developments in global production. Changing geographies of wine production have been driven, to a large extent, by the rapid expansion of both local wealthy elites and burgeoning middle classes in countries such as China and India. This has resulted in the development of local wineries, large and small, throughout the developing world. It has also seen new flows of investment both from established wine regions to these new sites of production and from companies and individuals in the developing world who have invested in established wine regions, whether in France or Australia. -
Sommeliers Selection
A discretionary service charge of 12.5 % will be added to your bill VAT payable at prevailing rates Please note that all wines are subject to availability. Should any wines be unavailable, an alternative will be suggested . Page 0 of 59 Please note that all wines are subject to availability. Should any wines be unavailable, an alternative will be suggested . Page 1 of 59 CONTENTS Wine by the glass 3-4 Half Bottles 5-6 Large Formats 7-8 Sparkling Wine, Champagne Non Vintage & Vintage 9-10 Champagne Rosé 10 Austria,Germany 11-12 German & Austrian Sweet Wines 13 Alsace 14 Loire Valley 15-16 Burgundy White 17-20 Burgundy Red 21-23 Beaujolais 24 Jura & Rhône 25-26 Provence, Languedoc 27 Corsica, South West 28 Bordeaux 29-33 Italy White 34 Italy Red 35-37 Spain& Portugal White 38 Spain & Portugal Red 39-40 Cyprus & Lebanon 41 North America 42 North America Red 43-45 South America White & Red 45-46 Australia White 47 Australia Red 48-49 New-Zealand White & Red 50-52 South Africa White & Red 53-54 Sweet Wines 54-55 Port & Fortified wines 56 Wines offering great value 57-58 All wines are subject to availability. Should any wines be unavailable, an alternative will be offered. A discretionary service charge of 12.5 % will be added to you bill VAT payable at prevailing rates *Please be aware that, in order to maintain all our fine red wines in the best conditions, they are being kept in our temperature-controlled Eurocaves set at around 14°C. -
MAKING WINE in a CHANGING CLIMATE in Which a Given Crop Can Be Grown, to Influencing Annual Yields and the Quality of the Crop
Gregory Jones limate is a pervasive factor in near- ly all forms of agriculture — from C determining the geographical area MAKING WINE IN A CHANGING CLIMATE in which a given crop can be grown, to influencing annual yields and the quality of the crop. With such strong ties to agri- culture, climate also influences cultural issues, such as economics, regional identi- ties, and migration and settlement. These connections are never more evident than with the growing of grapes and the pro- duction of wine. A BRIEF HISTORY OF WINEMAKING The grapevine is one of the oldest cultivat- ed plants that, along with the process of making wine, has resulted in a rich geo- graphical and cultural history. The cultiva- tion of grapevines (viticulture) predates written history. Archaeological findings in the Caucasian Mountains, near the town of Shiraz in ancient Persia, indicate that viti- culture existed as far back as 3500 B.C. Vitis vinifera (the "wine-grape bearing" vine and one of about 60 species of the Vitis genus that is principally used for winemaking) was first domesticated in this region and soon spread to Assyria, Babylon and the Climatologist Gregory Jones uses GPS to fix shores of the Black Sea. The Assyrians the coordinates of a vineyard for further brought the art and knowledge of wine- analysis. Research is showing a correlation making to Palestine and Egypt, and from between changes in climate and wine grape there, the Phoenicians carried the vine and quality. its secrets around the Mediterranean and east toward Morocco and Portugal. The the trading of wine. -
Liste Des Produits
AMPHORA VINS FINS ET SPIRITUEUX Tél.: 450-919-3020 poste 101 Fax: 450-919-1820 [email protected] LISTE DE PRIX PRIX SUJETS À CHANGEMENT SANS PRÉAVIS AOÛT 2021 ÉTATS-UNIS TYPE CODE SAQ PRODUIT FORMAT BOUT/CS MILLÉSIME PRIX SAQ PRIX LICENCIÉ DUCKHORN - CALIFORNIE ET WASHINGTON https://www.duckhorn.com/ SA Rouge 14563701 Decoy Cabernet Sauvignon, AVA California 750 12 2019 31,75 $ 28,84 $ SL Blanc 14133891 Decoy Sauvignon Blanc 750 12 2018 30,00 $ 26,07 $ SL Blanc 13554563 Decoy Chardonnay Sonoma, AVA 750 12 2018 31,25 $ 27,14 $ SL Blanc 13574492 Duckhorn Chardonnay Napa Valley, AVA 750 6 2016 48,50 $ 42,18 $ SL Rouge 12486597 Decoy Pinot Noir Sonoma, AVA 750 12 2019 33,50 $ 29,05 $ SL Rouge 13554344 Decoy Merlot Sonoma, AVA 750 12 2018 36,00 $ 31,21 $ SL Rouge 13554580 Decoy Zinfandel Sonoma, AVA 750 12 2019 36,25 $ 31,43 $ SL Rouge 14400101 Greenwing Columbia Valley Cabernet Sauvignon, AVA 750 12 2017 39,75 $ 34,38 $ SL Rouge 14543920 Postmark Cabernet-Sauvignon Napa Valley, AVA 750 12 2018 40,75 $ 35,31 $ SL Rouge 14004133 Migration Pinot Noir Sonoma Coast 750 12 2017 53,50 $ 46,50 $ SL Rouge 13683947 Canvasback Red Mountain Washington State, AVA (Cabernet-Sauvignon, 750 12 2016 56,75 $ 49,28 $ Merlot, Malbec, Cabernet franc) SL Rouge 10251444 Duckhorn Merlot Napa Valley, AVA 750 12 2017 67,75 $ 58,89 $ SL Rouge 11603544 Duckhorn Cabernet Sauvignon Napa Valley, AVA 750 12 2017 89,75 $ 77,97 $ SL Rouge 14378688 Goldeneyes Gowan Creek Pinot Noir, AVA 750 6 2016 103,50 $ 91,32 $ SL Rouge 13999124 Three Palms Merlot Napa Valley, AVA 750 -
Aldiploma Module Seven
Aldiploma Module Seven New World Wines & Upcoming Classics Module 7 New World Wines & Upcoming Classics New World Classics and Up & Coming Classics The previous six modules of the Aldiploma provided all the groundwork you need to make shopping for your wines easier and more enjoyable than ever. We covered off the basics of different wine types and styles, grape varieties, white and red winemaking, classic wines and also other types of wine. Now that you know what is in your glass and why you like it, we’re going to explore New World wines. We’re also going to take a little look at some up-and-coming wine regions – those less well-known areas that are producing some outstanding wines at incredible value, if you just step off the beaten track… New World Wines The classic winegrowing regions of Europe and the Middle East are often referred to as the ‘Old world’. Essentially anything grown outside of this area is referred to in the wine world as the ‘New world’. New World wines include (but are not limited to) wines from the USA, as well as a lot of countries in the Southern Hemisphere, including Australia, New Zealand, South Africa, Argentina and Chile. When they first appeared on the international wine scene, these wines were a breath of fresh air. Firstly, the often sunny, warm climates meant the wines were soft, round, approachable and easy-to-drink but secondly, the labels were easier to understand. These new winemakers chose to label their wines by variety, meaning the grape variety is stated quite clearly on the label whereas for the majority of classic ‘Old World’ wines, they are labelled by region.