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Top 10 Hottest Trends in Wine
Do you want to know what’s hot in the wine world? Here are the top 10 favorites:
1. Rose Wine
2. Grow Champagne
3. Regional Wineries
4. Sky Wines
5. Fruit date, root date…
6. More Wine Drinkers in America
7. Screwcaps & Box Wines
8. Low alcohol consumption
9. Biodynamics & Eco-Friendly wine
10. Dessert Wine, Port & Sherry
1. Rose Wines
Rose wines are all over the shelves in Seattle’s local wine shops but the trend is still growing! I’ll let you in on a secret: rosé wines are perfect for BBQs, lazy afternoon teas, lunches and family gatherings. What makes these wines so great is that they beg to be drunk and enjoyed, rather than brooded over their darker competitors. Here are a few great rosé wines to try:
Barnard Griffin Rose of Sangiovese – omg the color of this wine is amazing with citrus fruit, blood orange, peach and sweet cranberry
Muga Rose – 60% garnacha, 30% Viura and 10% tempranillo wow, this smells very fruity and great, with the background of some more worldly notes than Barnard Griffin, yet zesty and fun.
K Vintners Syrah of Rose – If you are looking for a crazy experience, syrah tastes much meatier than rose wine, I found it smells like strawberries and salumi at the same time, super whacky!
2. Grower Producer Champagne
Grower producer Champagne is actually a bit of a rarity. Most of the grapes from more than 15,000 growers in Champagne go directly to the big Champagne houses such as Moet & Chandon and Veuve Clicquot. Historically, this is due to the cost of the Champagne production method, but with the help of new technology we will see more “recoltant-manipulant (RM)” or planted champagnes in the market! Growers have more energy and motivation to ensure that the grapes they choose for their own wines are of the best possible ripeness. In most cases, you can find producer-made champagne for a better price than comparable big-box brands. If you are interested in cultivation, look for the letters “RM” (recoltants-manipulators) on the label, which shows that he is a planter. You can find CM (co-operative-manipulators) but not NM (don’t know management) or MA (marque d’acheteur). I’ll list some of my favorites below.
Egly-Ouriet Brut Tradition Grand Cru (NV)
Veuve Fourny & Fils Rose Premier Cru Vertus Brut (NV)
2002 Launois Brut Blanc de Blancs Vintage Champagne
Collard-Picard “Cuvee Select” Brut Champagne
3. Regional Wineries
Brooklyn Winery, City Winery (Manhattan) and Crushpad in San Francisco are making a big splash in cities across the country. Metropolitan wineries usually source their grapes from the state they are in, although some grapes travel a long way to be crushed and fermented (California to New York or Bordeaux to California!) . The best thing about the city’s wineries is that it gives the public exposure to the wine-making process. You can make your own wine brand! Want to make wine? Remember that one barrel of wine will produce about 280 bottles of wine which is only about 23 people. the perfect starting size…
4. Sky Wines
The term “natural wine” is a little nebulous, but since the time like whole food, slow food, and eco-sustainability movement, natural wines have gained popularity. A natural wine often has a hands off approach to wine making. When the fruit has been crushed, fermentation occurs with wild yeast and without fines or filters to make the wine. White wine can become cloudy or even have an orange tinge from the lack of antibiotics to remove excess yeast and color. Red wines have sediment on the skin and dead yeast. Of course, there will be no more sulfur in the wine sky. Many French and European wines are made in this “natural” fashion and some are very good, but many have that funky old baby diaper that I like to describe as poogy (half splooge, half poo ). Despite all the pooge out there…there are also natural remedies that will irritate your eyes:
Zind-Humbrecht 2007 “Pinot d’Alsace” (Alsace, France) – Pinot d’Alsace is the catch all name for the wine made in Alsace, France using the white grape juice of pinot noir, pinot munier & pinot gris, it has a honey-gold color and is sweet of honey, tangerine, lemon rind & this truly captivating and intense fresh green crunch that reminds me of biting into a celery stick!
2000 (or 2002!) Lopez de Heredia “Viña Bosconia” Reserva Rioja (Rioja Alta, Spain) – Perhaps the oldest bodega in Rioja that despite a beautiful redesigning of the winery still practices very ancient techniques of winemaking.
5. Fruit Day, Flower Day, Plant Day & Leaf Day
Have you ever tried a delicious bottle and then drank the same wine only to find it didn’t taste as good? Apparently, the moon affects the taste of wine! Observing the moon cycle is a biodynamic farming technique that indicates the best time for planting, pruning and harvesting. Each day of the month can affect fruit day, root day, leaf day or flower day. For example, a root day is a good day to prune plants or cut your hair. In the UK supermarkets have tested this theory by collaborating on their fruit or date wine. So I tried to test this theory for the last 6 months and the wine is better on fruit day and flower day! Don’t take my word for it, try it yourself!
6. More Wine Drinkers in America
Alcohol and wine consumption is on the rise in the United States! According to Trade Data & Analysis (TDA) Americans are pulling out their corkscrews and drinking more alcohol around. Since 2004 wine consumption in America has increased by 15%. Although the consumption is low at 10 liters per person (only 12 bottles per person per year), we cannot deny that with a population of 300 million, that is nearly 4 billion bottles of wine a year. Compared to the UK (which drinks almost 20 liters per person per year) they are still only around 1.5 billion bottles every year. we are alcoholics…woot!
7. Screwcaps and Box Wine
Screwcap wines try more. We Americans are fickle, we associate screwcaps with low prices, however, this may not be true! In Australia, most brands have completely switched to screwcaps, including one of my favorite high-end barossa wines: Elderton. I have to admit that it is a little shocking to pay $90 for a wine with a screw cap, but I usually forget about these small details when I smell the wonderful aromas poured out of the cup. One saving grace about screwcaps: you don’t get corked bottles! (which is known to affect about 10-15% of corked wines) Here are a few no-joke screwcap wines that are so dangerous they’ll make your face hurt:
Plumpjack 2007 Reserve Cabernet Sauvignon – McWillians Oakville, CA serving now through 2019
Kay Brothers Block 6 2005 Shiraz – McClaren Vale, South Australia drinking now until 2025
8. Lower alcohol content
Randy Dunn of California cult wine Dunn Vineyards has been a proponent of low alcohol content (nothing above 14%) since he started his Howell Hills estate above Napa. The rest of the world’s new winemakers are starting to go that way when we know that the complexity in wine is often affected by the burning of the wine. California cult wine makers like Helen Turley, Sine Que Non and Washington state, Quilceda Creek, have the world in a tizzy over wine wine in the early 2000s. Doctors immediately responded by warning that the amount of alcohol that the alcohol would “trick” the wine reviewers with their overly oily feelings based on the alcohol viscosity. We will see lower alcohol prices as new world producers move into the equation.
2002 Dunn Vineyards Cab Above Howell Mountain
9. Biodynamic and Eco-Friendly Wines
The turn to biodynamic agriculture began as a protest against large-scale commercial agriculture in the 1950s. The concept of biodynamics is simple, but in practice can be involved and even that’s a little strange. Basically, the idea is to observe the natural conditions of the vineyard; land, vine and microclimate. With these observations then the keeper of the vineyard can decide to apply or remove the natural workers to produce a good crop. Natural agents can be anything from choosing to plant grass in the middle of the vineyard rows or sending a herd of goats into the vineyard to remove weeds. In a situation where the soil needs to be disturbed, composts and organic matter (the most common is animal bones) will be added to the topsoil to affect the pH balance of the soil. or salinity. Recently the Wine Association of the United States has implemented a third-party certification that certifies the quality of the wine. The history of the program has been based on self-assessment, but now, with the approval of others, there will be more certainty to give the label “sustainable” to wines.
10. Dessert Wine, Port & Sherry – STICKIES!
Port, sherry and dessert wines have come a long way since our mothers and grandmothers sipped their sherry. In Portugal, Port houses have re-engineered their winemaking and production facilities to produce better and age-appropriate vintages. In 1994 and 2007 we saw the two best published vintages that will be future Ports of the century. Producers in Australia and California do best at the end of the ripeness that makes them the best candidates for sweet wine (drink) production worldwide. Since strong wines like Sherry and Port keep open for up to a month, they make a good nightcap. Here is my list of ports, sherries and sweet-n-tasty wines:
Smith & Woodhouse 1994 Vintage Port
Toro Albala 1979 Gran Reserva PX
Hidalgo Napoleon Amontillado Sherry
RL Buller Tawny
RL Buller Fine Muscat
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