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Wine & Beer Tastings with a Difference
British embassies should serve English wine instead of French vintages, Tory MP says
Tory MP says that British embassies are not doing enough to promote English wines.
We at Wine-Works have long championed the exceptional wines produced right here in England and regularly feature them at many of our tasting events. We read the following article in The Telegraph and were somewhat surprised at its contents.
British embassies should "showcase the best of Britain" by serving English wine instead of French vintages, a Tory MP has said.
Tracey Crouch, a member of the Department for Culture, Media and Sport committee, said that embassies should do more to promote Britain.
She recounted a recent trip to Taiwan with other MPs where she was served French wine instead British vintages at an embassy.
Speaking at a culture select committee hearing on tourism, she said: "Certainly myself and the chairman were in a foreign embassy last year and they were serving French wine. You wouldn't go to a French Embassy and expect them to be serving anything other than French wine.
"What kind of conversations are being had to ensure we are showcasing our produce rather than our country as a whole?"
Brigid Simmonds, chief executive of the British Beer and Pub Association, said that the British beer industry has spent years struggling to supply embassies without success.
She told the committee: "We really struggle to get British embassies to serve British beer. During the World Cup I had a very good discussion with the Foreign Office in Brazil, but we do need to do more.
"It's not a problem with us supplying it. We are perfectly able and we do export to a lot of these countries."
It comes amid the growing success of British produce. Exports of English and Welsh wine are set to break the £100 million barrier for the first time this year.
Record levels of beer are also being exported, with more than a billion pints sold abroad for the first time.
France has become so concerned by the success of Anglo-Saxon foodthat it has launched a diplomatic offensive to foil British efforts to "dethrone" it as a global gastronomic capital.
Liz Truss, the Environment Secretary, is today expected to say in a speech to the Oxford Farming Conference that the French are right to be worried.
She will say: "The French have even complained about a supposed Anglo-Saxon food conspiracy. They are absolutely right to be worried. I am confident we can take on all comers.
"We have the entrepreneurs and go-ahead farmers to do it, taking pride in our heritage to forge a future based on innovation, technology and the quality of our great British food."
The Foreign Office said it serves British wine and beer at its posts. A spokesman said: "The FCO promotes British products at functions and business events at more than 260 posts around the world. We do serve British beer and wine, including at our post in Paris, and will continue to do so where appropriate."
Which Countries Produce And Consume The Most Wine?
From Forbes magazine.
France and Italy are still the biggest wine producing countries. But for how long?
Every year France and Italy competes for the top spot among the world’s wine producing countries.
In 2014 France was the world's biggest producer according to the preliminary numbers from the OIV (International Organisation of Vine and Wine), producing almost 47 million hectolitres (=4.5 billion litres). Italy is far behind with just under 45 million hectolitres. The previous year, 2013, it was the other way around. Italy was the biggest producer.
This has been the case more or less “for ever”, as long as wine statistics have existed. France and Italy in the two top spots, followed by Spain, a distant third.
There is another long term trend though. European countries are making less wine and more and more wine is made in other countries, outside Europe. One major reason for this is that the EU has had in place an agricultural policy that has subsides uprooting of vineyards.
Why, one might ask?
Well, there used to be a big wine glut, over-production, of wine in Europe, so uprooting vines was a way to reduce what was called The Wine Lake. This over-production was in turn created by production subsidies (or more precisely, production guarantees). European agriculture is not the most liberal of markets. But that is on the other hand the case in many other countries around the world too (for example in the US). All this is, or is in the process of being dismantled in the EU. Fortunately. But slowly.
Another driving factor behind the decrease in wine production in Europe is the declining consumption. More on this later.
Other countries across the world is making up for Europe’s declining wine production. According to the OIV statistics some of the biggest winners are the USA that now make almost half as much wine as Italy (22.5 Mhl), Argentina (15 Mhl), and South Africa (11 Mhl).
It is not mentioned in the numbers from the OIV but China is also a big producer of wine. In 2012 they were the fifth largest wine producer although some other recent figures indicate that they have slipped down the ranking slightly.
In the early 2000s Europe accounted for 73% of the global wine production. Today it is only just over 60%. If the current trends continue (based on 2000-2012) then Europe will no longer be the world’s biggest wine producer by 2030.
“New” wine drinkers are saving the day
Just like for wine production, wine consumption is also on the decline in Europe. The Old Continent is drinking less and less wine. Although the trends vary widely from country to country the overall trend is downwards. The biggest consumers of wine were, once, the two biggest producers, France and Italy. But they are no more.
The OIV has not yet released details country-by-country, but other sources estimate that today the USA is the world’s biggest wine consumers, followed by France and Italy. In France and Italy health concerns and changing trends and cultures have led to a steady decline in wine consumption. In the US wine is becoming a more and more popular drink. Is that about to change? Some recent numbers say that the growth in US wine consumption has flattened.
But the US is not the only country where wine consumption has been growing. Wine is also gaining ground in, for example, China, Russia, and Australia.
Wine is increasingly an international commodity
Less wine is being drunk “at home”, in the country where it is produced, and in the traditional wine producing countries. More and more wine is finding new markets with new wine drinkers abroad. This means that the international trade in wine is increasing.
Today, some 40% of all wine is exported, i.e. consumed in another country than where it was produced. This is a dramatic increase from the early 2000's when only 25% was exported.Today the global trade in wine is a market worth more than 25 billion euros just about double what it was in 2000.
In the end this must be all good news for the wine drinkers across the world. More diversity in production means more different wines are made and that there will be more consumer choice. More international trade in wine means that you will find more to choose on a shelf near you. If you are lucky enough to have a good wine merchant nearby.
A bottle of wine a day is not bad for you and abstaining is worse than drinking, scientist claims
From an article in the Independent and Wine Guy is so pleased at this news as he has adhered to this lifestyle for years!
The recommended daily allowance for alcohol consumption in Britain may well be around the size of a medium to large glass of wine depending on your gender, but a leading scientist in the field has claimed drinking just over a bottle a day would do no harm to your health.
Former World Health Organisation alcohol expert Dr Kari Poikolainen has analysed decades of research into the effects of alcohol on the human body, The Daily Mail reports.
His conclusion - drinking is only harmful when you consume more than 13 units a day - that’s four to five pints of beer or more than a bottle of wine - which typically contains around 10 units.
He also believes that drinking more than the current recommended daily intake may in fact be healthier than being a teetotaler.
“The weight of the evidence shows moderate drinking is better than abstaining and heavy drinking is worse than abstaining – however the moderate amounts can be higher than the guidelines say,” Dr Poikolainen reportedly told The Mail.
Responding to the comments, Julia Manning from think-tank 2020Health, told the newspaper: “This is an unhelpful contribution to the debate. It makes grand claims which we don’t see evidence for. Alcohol is a toxin, the risks outweigh the benefits.”
Italian bubbly hits record sales in 2014!
Italy's bubbly producers ended the year on a sparkling note as a record number of people opted for Prosecco to toast the New Year.
Italian national farmers' body Coldiretti said last week that it estimated a total of 220 million bottles of Italian fizz will have been popped around the world by the end of the year-end holiday period.
Booming exports are more than compensating for stagnating domestic demand, Coldiretti said.
Definitive figures for the first nine months of 2014 revealed a 24 percent rise in sales of all forms of Italian sparkling wine.
They range from the grapey, low-alcohol Moscato d'Asti to top Prosecco from Valdobbiadene and Franciacorta, which are increasingly seen as a credible rival to Champagne and the top traditional method sparklers from Australia, New Zealand and California.
The growth has been achieved despite the impact of the country's recession on the domestic market, which remained flat compared to 2013 and well below its peak levels of several years ago.
In terms of sales of the successful Prosecco, Italy currently accounts for just 33 percent, with the rest being exported. Of total exports, 60 percent is consumed in the top three markets: the U.K., Germany and the U.S. Export levels to the U.S. have been increasing: up to June 30, 2014, 1.27 million cases were sold to the U.S., an increase of 33.5 percent on the previous year.
Spectacular as that growth is, it pales beside Prosecco's performance in the U.K., where sales of Prosecco grew by 74.6 percent in 2014. The wine has become so popular that it is being served on draft in many bars across the country.
However, retailers and distributors have noted that consumers are generally unaware of the quality differences between the DOC and DOCG wines. The average wine buyer, they report, invariably reaches for the lower-priced bottle. The public is often confused by the DOC and DOCG classifications and are happy to buy something with "Prosecco" on the label, which is hurting the more-expensive DOCG wines.
When it was launched by the Prosecco Growers Consortium in 2009, the Prosecco DOCG was intended to help consumers differentiate between the lower-quality DOC wines produced using fruit grown on the valley floors of Treviso province and the wines made from the hilltop townships of Valdobbiadene, Conegliano, and Asolo.
At the time, the Prosecco DOC was also expanded to include the entire region of Friuli-Venezia Giulia.
Data is not available for the 2014 harvest but, according to last year's numbers, roughly 70 million bottles are produced annually in the DOCG while 230 million are produced in the newly expanded DOC.
Check out one or two of our fabulous Italian sparklers
http://onlinewineshopuk.com/wine-shop/wines/rialto-prosecco-frizzante-doc/
http://onlinewineshopuk.com/wine-shop/wines/rialto-moscato-doc/
Terroir: Fact, fiction or just plain science?
Wine Guy recently read the following article written by James Duren, which conjured up memories of many a heated discussion while undertaking his wine courses. He found it interesting, but felt it failed to adequately answer that age old question of the importance, or even the very existence of terroir.
This past Monday science mag Cosmos published a story which explored the science behind the wine world's beloved – and sometimes besmirched term: terroir.
Artificial tongue used to taste tannins in wine
Researchers from Aarhus University in Denmark have developed an artificial tongue that uses a surface plasmon resonance (SPR) based nanosensor to measure the dryness of wine.
Will this news put Wine Guy on the Dole? I think not.
The research, which has been published in ACS Nano, says that the artificial tongue detects the effects of tannins in the mouth by using proteins found in human saliva. The researchers are looking at how the proteins change when they interact with wine, and then use this to describe the effect of the wine.
According to researchers at the Interdisciplinary Nanoscience Centre of Aarhus University, this marks the first time that a sensor has been produced that not only measures the amount of proteins and molecules in the mouth when wine in consumed, but also measures the effect of wine (or other substances) entering the mouth.
The sensor is said to benefit wine producers greatly as it makes it possible from them to control the development of astringency during wine production right from the beginning of the process. At present, the level of astringency can only be measured once the wine is ready, and only by a professional tasting panel. The sensor however enables producers to work towards the desired level of dryness before the wine is ready.
“We don’t want to replace the wine taster. We just want a tool that is useful in wine production. When you produce wine, you know that the finished product should have a distinct taste with a certain level of astringency. If it doesn’t work, people won’t drink the wine,” says PhD student Joana Guerreiro.
“The sensor expands our understanding of the concept of astringency. The sensation arises because of the interaction between small organic molecules in the wine and proteins in your mouth. This interaction gets the proteins to change their structure and clump together. Until now, the focus has been on the clumping together that takes place fairly late in the process. With the sensor, we’ve developed a method that mimics the binding and change in the structure of the proteins, i.e. the early part of the process. It’s a more sensitive method, and it reproduces the effect of the astringency better.”
Although artificial tongues are not in themselves new, this new sensor differs in that it can measure an effect rather than just a number of molecules.
"Understanding the effect is an important prerequisite for producing better and more targeted medicine. The sensor can be used for diagnostic purposes, so it could possibly be helpful for discovering and even preventing diseases,” says Duncan Sutherland, research director for the study.
Are the French really clueless about wine?
According to a recent survey 7 out of 10 admit to knowing very little about wine.
Perhaps the results of this survey comes as a surprise to most of us, as we have historically viewed France as producing most of the world's finest wines, so logically they must know 'a lot' about the stuff......really?
Wine is much more than just a tipple for the French, it’s officially part of the nations cultural heritage, it’s part of how they perceive themselves and are in turn perceived by the rest of the world and they recently went as far as to bestow national heritage status upon their wines and vines.
But according to a poll by ViaVoice on behalf of the magazine Terre des Vins (Wine Country) 71% of French admitted to not knowing much at all about their national drink.
When asked whether they considered themselves to be knowledgeable about wine 71% of those surveyed said no and of those 43% admitted to knowing nothing at all.
26% of participants said they knew “enough” with only 3% saying they knew “a lot”.
ViaVoice also found a correlation between social class and wine knowledge with white collar workers being far more likely to know something about wine than their blue collar compatriots.
According ViaVoice: “It is primarily the social differences that structure the sense of wine knowledge.”
“Evidence indicates that a very elitist initiation to wine still exists in French society but also that a feeling, real or perceived, for many households with limited purchasing power that they cannot afford to buy quality wines,” said ViaVoice
Terre de Vins said 51% of those surveyed supported an “introduction to wine and moderate consumption” for youths in response to what they see as irresponsible drinking behaviour abroad.
“Faced with the binge-drinking phenomenon and the massive exposure of youngsters to alcohol, wine, which is the mark of civilisation, constitutes a healthier and more cultured alternative,” added the magazine.
Speaking to the Guardian, Rodolphe Wartel, director of Terre de Vin said: “In general French people think the wine world is complicated because behind the taste there is a whole universe, a language, the land they fear expressing an opinion about it.”
“Our job is to show them that it is, in fact, quite simple.” Said Wartel.
“What surprised us most is that 51% of people thought youngsters should learn about wine through tastings at the age of 17 to combat binge-drinking.”
“As the legal age to drink [alcohol] is 18 this breaks something of a taboo.”
ViaVoice surveyed 1,015 adults between May 28 and 30 for the poll that was published in the Terre de Vins magazine on Tuesday.
Grape expectations: Fife vineyard to produce wine
We commen ted on this previously and really didn't expect them to produce anything this year, or ever for that matter.
Check out details of this remarkable story. One wonders if Alex Salmond will sample the final product??
http://www.scotsman.com/news/environment/grape-expectations-fife-vineyard-to-produce-wine-1-3474872
Women are better tasters than men.
It’s official: women are naturally better tasters than men according to Dr Deborah Parker, beer sommelier and associate director at UK sensory research specialists Marketing Sciences.
Speaking to last week at the company’s Sensory Science Testing and Research Centre in Kent, Parker said that the firm’s team of sensory panellists were all women.
The people chosen to assess food and drink products at Marketing Sciences are selected after an initial test, which sees whether they can differentiate between five basic tastes: sweet, sour, bitter, salty and umami.
Parker recorded, “Only 10%-15% of the population have the sensory acuity to be a sensory taste panelist… and when we give consumers a sensory test, women always do better.”
However, she added that after both sexes have been through Marketing Sciences sensory training programme, “men and women perform the same”.
When asked why women might have a superior natural ability to differentiate between the basic tastes, Parker suggested it could be connected to mothering.
“Women are better discriminators, and that’s perhaps because mothers are always smelling and testing things before giving them to their children, they have an inherent ability to screen food and drink,” she said.
Nevertheless, she stressed that when it comes to the work at Marketing Sciences, it was the “training that is key, rather than the gender of the panellists.”
Interestingly, in a different exercise at the research centre, it was shown that artificial sweeteners are more bitter than the natural sucrose they are designed to replicate.
After a blind tasting of different sweetened waters, it was apparent that the liquid containing natural sugar had more sweetness and depth than the one containing Aspartame, Stevia or Saccharin, which appeared to have a thinner and more bitter character.
Furthermore, Stevia, which is natural sugar substitute extracted from the leaves of the Stevia plant, had the most “artificial” taste, with a character like marshmallow or cream soda.
Commenting on this finding, Parker said, “Stevia is seen as more favourable because it is from natural sources, but our panellists say it tastes the most artificial.”
For the future, Parker said that Marketing Sciences was developing the neuroscientific element of sensory analysis to assess which flavours bring “an emotional response”.
“Neuroscience is used in advertising to see how people react to visual images, but now we are using it to look at how people react to food and drink.”
Considering drinks trends, Marketing Sciences director Laura Ablett told db that the company was seeing more blended drinks.
Taking an example from fruit juices in particular, she said that companies are launching “dual mixes”, with names such as “fusions”, which tend to combine well-known fruits with others, such as acai, or goji, which are becoming famous for their health benefits, but few consumers know what they taste like.
Such an approach has been traditionally employed by the wine industry when encouraging consumers to try lesser-known or native grapes by selling them blended with international varieties.
Ablett also recorded the proliferation of fruit ciders which, she said, are becoming more like flavoured alcoholic beverages (FABs) from 10 years ago, “when they were so fruity you almost couldn’t tell that they contained alcohol.”
Looking ahead, she forecasted an increased emphasis on beers for women. “Female beers are the next big thing – beers that are more subtle in flavour, and which are seen to be more suitable for ladies.”
The US overtakes France as the World’s largest wine consumer.
The United States has stolen France’s crown as the world’s top wine consumer in the face of a global decline in consumption, the International Organization of Wine and Vine (OIV) said.
Global consumption dipped by a little more than 1 percent last year to 238.7 million hectoliters (mhl) of wine in a global market worth 25.7 billion euros ($35.2 billion).
The U.S. was the biggest consumer for the first time, slurping 29mhl of wine in 2013, with domestic production accounting for four-fifths of total consumption, said Jean-Marie Aurand, the head of the intergovernmental organization that compiles global statistics for the industry.
U.S. consumption rose by 0.5 percent, while French consumption fell by 7 percent.
"In countries such as France, Italy and Spain, people used to drink a lot of wine, but consumption habits are changing," Aurand explained. "In the U.S., it is different and they are starting from a lower level per capita, so they have a tendency to consume more and more, notably quality wine.”
On a per capita basis, France remained the largest consumer, despite the fall-off in consumption. French drinkers consume almost six times as much wine per head as their American counterparts.
France was in second place on the consumption table at 28mhl, followed by Germany, Italy and China.
While China has experienced impressive growth in recent years, the OIV reported that "the rapid growth in consumption in recent years appears to have come to a sudden end in China." The Chinese imbibed 16.8mhl of wine, representing a decline of 3.8 percent compared with 2012.
Wine consumption also fell in European countries such as Italy, Spain and Britain, said the OIV.
Aurand noted the overall decline in consumption may have been due to rising prices, as global production levels were small in 2012.
Wine production in 2013 returned to levels not seen since 2006, reaching 278.7mhl.
Ridley Scott Wine Label to Launch in the UK
The wine comes from a domaine called Mas des Infermières within the Oppède commune in the Luberon AOP, which itself is situated in the Provence region of southeast France.
Made from Grenache and Syrah, the first bottle of wine produced under Ridley Scott’s own label was from the 2009 vintage, after the nearby winemaking facility, Caves de Lumieres, agreed to vinify grapes from the film director’s domaine separately.
The full name of the wine is Mas des Infirmières “Source”, inspired by the natural springs which have been fed for centuries by the nearby Luberon mountains.
Ridley Scott was born in 1937 in north east England and gained global recognition as a film director and producer after the success of Alien in 1979, although he is also renowned for Blade Runner, Thelma & Louise and Gladiator, among other high profile films.
He is not the only celebrity to be making wine in Provence after Angelina Jolie and Brad Pitt bought the €44 million Chateau de Miraval with 30ha of organically run vineyards.
How many bubbles are there in your glass of fizz?
So just how many bubbles are there in your glass of Champagne? We know that the average number in an open bottle varies wildly from 49 million to an astonishing 250 million! That;s some variation.
We read the following article in a recent issue of Science News.
The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated -- it contributes to the complete sensory experience of a glass, or flute, of fine bubbly. A scientist has now closely examined the factors that affect these bubbles, and he has come up with an estimate of just how many are in each glass. The report appears in ACS' The Journal of Physical Chemistry B. Gérard Liger-Belair notes that effervescence plays an important role in the look, taste, aroma and mouth feel of champagne and other sparkling wines. Wine journalists and bloggers often cite 15 million as the average number of bubbles fizzing in a single glass of champagne, based on some simple mathematics. Sounds impressive, but Liger-Belair suspected that the formula leading to this estimate oversimplified the matter. It didn't take into account the fact that some of the dissolved carbon dioxide escapes from a glass without forming bubbles. Also, the size of the bubbles changes over time, and this could affect the final number. Liger-Belair wanted to set the record straight.
Taking into consideration temperature, bubble dynamics and the tilt of a flute, Liger-Belair came up with a new way to calculate the number of bubbles in a glass of champagne. And the result is far lower than what has been cited. "One million bubbles seems to be a reasonable approximation for the whole number of bubbles likely to form if you resist drinking champagne from your flute," he concludes. He also found that if you prefer more fizz in your bubbly, serve it warmer than you normally would and be sure to tilt the flute when pouring.
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"I cook with wine, sometimes I even add it to the food."
"I should say upfront that I have never been in a cellar in my life. In fact, I can see no reason why anyone should ever go into a cellar unless there is wine involved."
"Beer is made by men, wine by God."
"Wine gladdens the heart of man."
"Wine is the most healthful and most hygienic of beverages."
"In wine, there's truth."
"High and fine literature is wine, and mine is only water; but everybody likes water."
"This is one of the disadvantages of wine, it makes a man mistake words for thoughts."
"If we sip the wine, we find dreams coming upon us out of the imminent night"
"Give me wine to wash me clean of the weather stains of cares"
"Wine can of their wits the wise beguile, Make the sage frolic, and the serious smile"
"Wine enters through the mouth, Love, the eyes. I raise the glass to my mouth, I look at you,I sigh."
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"Wine is like the incarnation--it is both divine and human"
"Wine makes all things possible."
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"The first kiss and the first glass of wine are the best."
"A bottle of wine begs to be shared; I have never met a miserly wine lover"
"I prefer my water in wine form."
"White wine is like electricity. Red wine looks and tastes like a liquified beefsteak."
"Great wine works wonders and is itself one"
"To take wine into our mouths is to savour a droplet of the river of human history"
"Wine gives one 'ideas,' whereas champagne gives one 'strategies."
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"Most days I juggle everything quite well, on the other days there's always red wine."
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"Wine is like the incarnation-it is both divine and human."
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