“Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system.”
Rebecca Wood, “Fermented Foods Strengthen Immune System“
A tax on imported French wine and cheese has been delayed until 2021. U.S. President Donald Trump and French President Emmanuel Macron agreed to hold off on potential tariffs until the new year. French products — like Le Creuset Dutch ovens, Hermès handbags, Roquefort cheese and French-made wine — would have been taxed. One wine importer told the news the potential tariffs were the greatest threat to the wine industry since Prohibition. Trump threatened the taxes in retaliation for a tax imposed in France on large American tech firms, such as Facebook and Google.
Read more (Wine Spectator)
Wine Enthusiast breaks down the different variety and sizes of vessels — and why winemakers use them. James Mantone, co-owner and winemaker at Syncline Wine Cellars, says: “It is really amazing to taste wines from different fermentation containers. They don’t even taste like they come from the same vineyards.” The magazine concludes winemakers do not prefer any particular vessel. They enjoy the creativity of changing vessels. Aryn Morell, owner/winemaker at Alleromb and Morell-Peña, and consulting winemaker for numerous wineries, says: “We probably move wine from vessel to vessel more often than people would think. It’s like, ‘Well, I liked the way it was in this egg in January, but in February it’s starting to get a little tense or a little reductive. Let’s move it.’ Now we’ll move it into a large format barrel, open the wine back up or visa versa.”
Read more (Wine Enthusiast)
Carbonic maceration is a high-tech wine-making technique invented in France in the 1930s. And it’s making a comeback today as more consumers crave fresher-tasting wines. From Wine Enthusiast: “Carbonic maceration can completely change a wine’s style and flavor profile. If you’ve ever tried a red wine that bounced brightly out of the glass with an ultra-fruity bubble-gum aroma or crunched lightly with cinnamon, vanilla and earthy, stemmy flavors, it’s likely you’ve encountered carbonic maceration.” In traditional wine making, the crashed grapes are transformed into alcohol by a yeast fermentation. Carbonic maceration involves adding whole, intact grapes and allowing the berries to ferment from the inside in an oxygen-free environment. The whole berries use CO2 added to the sealed vessel to break down sugars and malic acid to produce alcohol.
Read more (Wine Enthusiast)
Josko Gravner of Gravner Wines ferments deeply — he ferments his wine in large amphora, clay vessels that he buries outdoors. Gravner, who helped pioneer the wave of orange wines, runs a family cellar in northeastern Italy. He became “disillusioned with modern enology’s techniques” of conventional wines — like steel tanks in the cellar and chemical fertilizers in the vineyards. Gravner Wines is now an organic farm and very low tech, using a 1950s-era hydraulic basket press and ancient fermenting techniques. The wine is not only buried, it’s made using whole-cluster fermentation with the stems. Gravner finds whole-cluster fermentation in amphorae keeps the grape skins naturally submerged while still aerating the wine without manual punch downs.
Read more (Wine Spectator)
Could a cork-topped wine bottle become a thing of the past? Use of cork closures are down compared to 10 years ago as more brands opt for alternative closures. But bottle closures influence a person’s perception of a wine, according to three separate studies. Natural corks are still the preferred favorite and glass stoppers are considered an adequate replacement for luxury brands. Despite, more wine brands are using screw top closures – they’re on average .95 cents cheaper a bottle compared to cork and, after years in the cellar fermenting, show better than a cork-topped wine.
Read more (Forbes)
Short answer: it depends. Carbs come from the unfermented sugar that’s left over after the alcohol is produced. The amount of carbs will vary by brand, but dry wine has the lowest carb count.
Ilovewine.com shares details behind whether or not a glass of wine is safe for the health-conscious drinker. Wine only has roughly 2-5 carbs per glass, but multiple glasses can become a problem for anyone trying to maintain a healthy diet.
Read more at Ilovewine.com where this article was originally published. (Photo: Foodies Feed)
Spontaneous fermentation is seeing a big surge among breweries. It’s a method beer, cider, wine and liquor makers should consider because spontaneous fermentation is a sign that the brewer is confident in their technique, willing to trust the uncontrolled aspects of the fermentation process and having fun, says Bon Appetit magazine. Also known as hands-off, natural or traditional fermentation, it’s the oldest form of fermentation, used before fermentation could be controlled and regulated.
Read more (Bon Appetit)
New trend in wine production -ANS
A growing trend in the wine industry: fermenting in concrete tanks instead of oak barrels or stainless steel containers. Winemakers find concrete helps produce a wine that is bright and fruity, without the risk of introducing unwanted elements or a sterile taste. Ironically, though concrete tanks are growing in popularity now, Greek and Roman winemakers used to ferment wine in ceramic amphorae 2,000 years ago.
Increasing wine consumption makes China critical to the future of the industry, but trade disputes are hurting U.S. winemakers. China included wine on a list of potential tariffs. Exports represent 5% of US wine sales – 5% of that ($79 million worth) is sent to China.