Burbujas de Oro: Wine Pleasures puntua por encima de 95 puntos todos los 50 Grandes Cavas 2016

50 Great Cavas 2016 Front CoverWine Pleasures ha publicado los resultados del concurso anual 50 Great Cavas y todos los finalistas han obtenido Medalla de Oro.

Por primera vez, la publicación 50 Great Cavas se presenta como una revista de 152 páginas a todo color y reúne todos los cavas que han recibido Medallas de Oro y de Plata con fotos y notas de cata. Además la revista incluye apartados sobre la historia del Cava, explica como se elabora el Cava, aclara los tipos e estilos diferentes del Cava, expone las normas para la elaboración del Cava y hace hincapié en las bodegas con Cavas entre los 50 Greats con un reportaje sobre cada una destacando su historia, filosofía, variedades de uva, ubicación y opciones para practicar enoturismo.

50 Great Cavas 2016 tasting notes 50 Great Cavas 2016 – La Revista está disponible por €10,95 y es una lectura imprescindible para tanto los amantes como los profesionales del vino.

Muchos consumidores del vino en los mercados internacionales probablemente no tienen nunca la posibilidad de catar los 50 Grandes Cavas ya que muchos importadores de vino no hace caso al hecho de que el Cava está arriba con otros países de producción de espumosos como Champagne y Franciacorta. Gracias a una sinergía con la tienda online Decántalo, amantes de las burbujas de oro pueden beneficiarse de recibir uno o varios de los 50 Grandes Cavas 2016 a domicilio.

History of Cava50 Great Cavas y las bodegas con Cavas entre los 50 Grandes serán las protagonistas en el Congreso Internacional de Enoturismo que se celebrará en el Penedès los próximos días 5 – 6 de abril 2016 #IWINETC  www.iwinetc.com  Los asistentes además tendrán la posibilidad de visitar algunas de las bodegas con medallas de Oro dentro del programe pre and post Conference tours. Las siguientes bodegas ya han confirmado sus participación con el patrocinio de una visita para los congresistas IWINETC: Agustí Torelló Mata, Cava Varias, Codorníu y Vallformosa.

50 Great Cavas 2016 – La Revista se ha realizado con la colaboración del  Consejo Regulador del Cava.

  • Adernats XC (2008) y Codorníu Reina Mª Cristina Blanc de Noirs (2012) obtienen Oro con 98 puntos
  • 8 bodegas (Agustí Torelló Mata, Cava Bertha, Gramona, Juvé & Camps, Mas Codina, Pago de Tharys, Sumarroca & Vallformosa) consiguieron Oro con 97 puntos
  • Por otra parte hay un total de 66 Cavas clasificados como “Outstanding” fueron premiados con Medallas de Oro y 33 Cavas clasificados como “Highly Recommended” fueron otrogados con Medallas de Plata. La mayoría de las medallas fueron obtenidas por bodegas ubicadas dentro de la DO Penedès pero también hubo Grandes Cavas premiados en L’ Empordà, La Rioja y Valencia. Cabe destacar el valor-calidad de los Cavas mejor puntuados que oscilan entre € 9 y € 50 (PVP – precio venta público).
  • Los aficionados de los Cavas con crianzas largas (Cava Grand Reserva) no deberían perder de probar los Cavas calificados con sobresaliente: Castell Sant Antoni – Torre de L’ Homenatge (120 meses), PVP €49,95. Juvé & Camps – La Capella (108 meses), PVP € 67,00. Agustí Torelló Mata – Kripta (84 meses) PVP €51,00. Gramona – III Lustros (84 meses), PVP €25,00. Llopart –  Ex Vite (60 meses), PVP €41,00. Sumarroca. – Núria Claverol (60 meses), PVP €35,15. (50 meses).
  • Mas Codina Brut Reserva Rosé, Fermí Bohigas Brut Resrva, Canals Canals Duran Gran Reserva, Caves Mestres – Mestres Coquet & Celler Vell Cuvée Les Solanes han obtenido Medallas de Oro.
  • Pago de Tharys (Requena, Valencia) recibió 3 Medallas de Oro para las referencias Millésime, Millésime Rosé & Brut Nature
  • Mata i Coloma (Sant Sadurní) también conseguió 3 Medallas de Oro para Cava Pere Mata Reserva Familia, Cava Pere Mata L’Ensamblatge, Cava Pere Mata Cuvée Barcelona.
  • Catorce Cavas del “Penedès” obtuvieron Medallas de Oro, incluyendo Avia Lola – Canals I Munné, Brut Nature Reserva Ecológico – Felix Massana, Subirat Parent Brut Nature – Finca Valldosera, Gran Reserva Brut Vintage – Vilarnau, Perles Blanques – Cavas Naveran, Cava Varias Flors i Violes Brut – Cava Varias & Cossetània Gran Reserve – Castell D’Or
  • Cinco Cavas de zonas vitivinIcolas fuera del Penedès conseguieron Medallas de Oro: Celler Trobat (Empordà) – Rosat Brut, UVESTE (Valencia) -Vega Medien Brut Ecologico, Vegalfaro (Valencia) – Caprasia, Bodegas Muga (La Rioja) – Conde de Haro Rosé and Dominio de la Vega (Valencia) – Brut Reserva Especial.
  • Rovellats recibió una Medalla de Oro para Col.lecció y Capità Vidal también recibió Oro para Cava Fuchs de Vidal, Cuvée, Reserva, Brut Nature. Cuscó Berga recibió dos Medallas de Oro para Brut Nature Reserva and Brut Gran Reserva
  • Medallas de Oro también para Olivé Batllori, Pere Venture and Pep Wines.

50 Great Cavas – El Libro>>

International Wine Tourism Conference, Exhibition & Workshop 2016>>

Le Vin du Diable

IWINETC La ChampagneChampagnes’ place in the popular culture originates in the cellars of the Hautvillers’ Benedictine Abbey. Fermentation of wine produced there would stop prematurely due to exposure to low temperatures common to northern France harsh colder seasons. As the spring approached the dormant yeasts enclosed in the seasoning bottles would start consuming sugars again with carbon dioxide as a side effect. Pressure inside the containers would raise eventually leading to severe explosions shattering vast stocks of wine, giving this primitive sparkling wine the nickname: “le vin du diable“.

Cave - JF. MalletHere is where the famous Dom Perignon enters the stage. Widely known as modern champagne’s first propagator he was in fact hired by Hautvillers’ abbot to find a solution to the devastating bubbles problem. Successful as he was in this field hadn’t it been for the English, his name would be forever lost in the tides of history. And perhaps so would be the effervescence which makes champagne an object of universal praise today. English upper-classes – very fond of French wine – would witness the same process of unintended double fermentation as their southern neighbours, but what was seen as an obvious flaw they had forged into a much desired merit.

Champagne Mumm - Reims©CCB-Coll.CDT Marne (3)In 17th century technological advances in Britain enabled production of durable glass bottles in coal-driven ovens. Together with implementation of cork stoppers and scientific approach to fermentation process, the way was open for champagne to take its place in the world of viticulture. In 1662 an English scientist, Christopher Merret, presented his work on wine production describing what today is known as méthode champenoise, the most sophisticated method used in sparkling wine production. But it would be a century more until champagne’s inevitable conquest of European tastes had been complete.

vignoble_2556The champagne spread from the palaces of 18th century aristocrats to engulf most of the continent. As production slowly but constantly shifted to sparkles in north-eastern France the Champagne Houses were founded. With developments of the Industrial Revolution those soon-to-be giants of the wine industry were able storm the holds of the emerging middle-class. Susceptible to Europe’s varying tastes (sweetness levels dropped reasonably for example) champagne has changed a lot. The fashion, upheld by the strict production control forced with introduction of the appellation in early 20th century, drove sales to unprecedented levels. Today, champagne still retains its position as a symbol of things select and exquisite in the popular culture.

Find out more about champage at the International Wine Tourism Conference (IWINETC) by clicking on the Conference programme below:

IWINETC 2015 Conference Front Cover

Of Champagne & Oak…

Oak barrels – surprisingly – used to be a must in champagne production not a long time ago. Oaky flavours not commonly associated with sparkling wine today must have dominated over the elegant flavours and so the introduction of stainless steel tanks in mid 20th century was a welcome development for the producers. Not only did the full control of the fermentation process allow for a taste that matched the effervescence as never before but made possible to even the quality of every single batch.

IWINETC 2015 Champagne 2015 4Some producers though have never abandoned the traditional way of treating base wine and this way of sorting things out is slowly gaining more and more attention in the world of viticulture. Today both the producers and consumers are far from reaching consent on which method should prevail. Admirers of modern champagne would never admit what their opponent point out – that its production had switched to the aforementioned tanks mainly due to financial and sanitary reasons.

IWINETC 2015 Champagne 3In fact oak has always been present in this way or another throughout the history of wine production. Some champagne houses conduct fermentation in barrels praising the effect of micro-oxygenation (possible thanks to the wooden permeable walls) which enriches the champagne’s structure as well as making it less prone to oxidation while others blend small dozes of oak-aged wine in their cuvées to add complexity to the final product. These two methods, both resulting in a desirable outcome, carry the risk of diminishing those valors that champagne lovers find so attractive in their favourite beverage.

IWINETC 2015 La ChampagneInstances of oak dominating over subtle wine flavours are increasing in numbers as the market for such champagnes grows. As of today it is common for producers to make their wines overtly oaky. For champagne which hardly has the necessary richness and body to benefit from prolonged exposure to wooden barrels it may be detrimental even if undoubtedly the fermentation or ageing in oak results in a smoother, richer wine ensuring that oak and fruit flavours are more balanced. The question is whether these features are welcome and expected in modern champagne. As more and more oaky bubbles hit the shelves lately the matter will surely be much discussed and hopefully resolved in the next decade.

Introducing La Champagne IWINETC 2015Which is better? Well come along to the International Wine Tourism Conference in La Chamagne and find out for yourself.

The 7th annual International Wine Tourism Conference, Exhibition and Workshop  2015 (IWINETC) will be held in the city of Reims. The Champagne-Marne Tourism Board, Comité Départemental du Tourisme de la Marne will be the premium sponsor for the event.

La Champagne to host iwinetc 2015


IWINETC is the leading global event for the wine and culinary tourism industry. IWINETC 2015 will provide, once again a unique opportunity to build essential contacts, discover a new destination and services key to the future of your business, expand your industry knowledge and maximise your return on time.

There are so many ways to participate at IWINETC 2015:

Keep up to date with the latest news from IWINETC on Twitter #iwinetc #champagne, Facebook and Linkedin

Golden Rules for Successful Winery Visits

Golden rules for winery visits - avoid showing stainless steel tanksWhat I told Georgia and what I learned from Georgia. Talk delivered by Tim Clarke at the International Wine Tourism Conference, 2014 Georgia (IWINETC) 

Tim’s Golden Rules for Successful Wine Visits 

  • Be open when people want to visit! (This may mean Sunday).
  • For goodness sake, give them some wine quickly! Don’t talk for ages, with empty glasses!
  • Make the visit different, interesting or fun. This does not detract from experience or the “seriousness” of your wine.
  • Think through your group size & visitor numbers policy carefully. Can your installation cope with large groups? Equally importantly, do you really want a constant stream of individuals?
  • Golden rules for wiinery visits - give them a glass of wineConsider what your visitors have been doing before they come to see you. Offer them water when they arrive and don’t tell them exactly the same as they may have already have been told elsewhere.Find out, in advance what the rest of itinerary is, and tailor your visit accordingly.
  • Do not add people off the street onto specialist groups (add a visiting winemaker, perhaps). Generally, don’t mix up different types of clients (primary, secondary, tertiary).
  • Don’t talk at great length about your super-premium wine, and then offer something cheap.
  • Use videos with care, in fact visitors often dread them. Don’t show the video to everyone.
  • Golden rules for winery visits - don't be installation drivenMatch stuff to customers. Bring out the winemaker or the owner for important visitors.
  • If you can’t afford an expensive visitor centre, don’t panic. Tourist facilities do not make the successful visit; the host, the wine, the experience and the message does this.
  • Don’t be driven by installations. You are not giving a tour to explain how every bit of equipment works. You are giving a tour of what you, your wines, your winery and your region are about.
  • A great deal of time is often spent discussing what wine tours should be told, but remarkably little time is spent discussing what they should be asked. Perhaps find out:

– What impressions the wines have made?
– Is the purpose of their visit to the country primarily to taste wine? If not what is it?
– How regularly they drink wine? At what value?
– Where does the wine come from?
– What is their age? Country & State that they live in? & Their Email?

Golden rules for winery visitsYou can see immediately how useful this information would be for gaining an understanding of how wine tourism is working for the winery and the country and for follow-up direct sales.
So ask questions, don’t just tell people things.

  • Remember, you are not just promoting yourself. You are selling Wine of Georgia too. 

Can you think of any more Golden rules to add? We’d like to hear them so please feel free to put them into a comment.

The 2015 International Wine Tourism Conference will be held in La Champagne.

Wines of Georgia Grand Tasting at IWINETC 2014

Sarah Abbott MW Wines of Georgia Grand Tasting IWINETC 2014Tasting Notes from the Wines of Georgia Grand Tasting at the International Wine Tourism Conference in Tbilisi, 29 March 2014

Under the tutorship of Sarah Abbott MW, and Shalva Khetsuriani this well attended tasting was a brilliant introduction to the great variety of grape varieties and wine styles of Georgia, the “cradle of wine”. Wines in Georgia are made either in the classic way using stainless steel tanks, or in the 6.000 years’ old traditional method of using stoneware pots buried in the earth, called qvevris.

Sarah Abbott MW Wines of Georgia Grand Tasting IWINETC 2014Among the many white grapes, Rkatsikeli and Mtsvane are Georgia’s best known varieties. Their wines are produced unblended or blended, in the latter case in a proportion of 80 and 20% respectively. Although the Rkatsiveli grape can produce 100% varietal wines of great elegance and balanced acidity, Mtsvane with its more neutral and mineral character is often added to give complexity to Rkatsikeli’s slightly aromatic and sometimes one-dimensional appearance. Tsinandali’s 2010 blend had a perfect balance of all components, with elegant fruit tannins at its long finish. This wine at its optimum stage of development demonstrated that these white grapes need about 2 years bottle age to reach their optimum.

Sarah Abbott MW Wines of Georgia Grand Tasting IWINETC 2014Alaverdi Monastery Cellar’s qvevri version of the 2011 Rkatsiteli impressed by its complex aromas and almost spiciness, and by its dry and long finish. Khareba’s 2011 Krakhuna was a white wine of a light and easy drinking style. However, Mandili’s 2012 qvevri  Mtsvane did not impress: the 6 months of fermentation and additional one year of ageing in qvevris gave the wine too much oxidation, the wine had bitter tones on its finish. The 2012 Chkhaveri made by the KWT winery from this rare white grape had interesting aromas, but was a bit short.

Among the reds were four Saperavi wines, the leading grape in Georgia. Three of the wines were dry: Tbilvino’s 2010 Mukuzani aged in barrique, a well made wine with peppery aromas; and two excellent qvevri Saperavi wines, Vita Vinea’s 2011 Saperavi, and Marani’s single vineyard 2011 Saperavi which had 5 months qvevri and additional ageing in barrique. There was also an excellent semi sweet 2012 Saperavi from Kindzmarauli, of a DOC style and quality.

Sarah Abbott MW Wines of Georgia Grand Tasting IWINETC 2014Chateau Mukhrani offered its 2011 Shavkapito, a very rare variety, with good fruit and acidity on the finish. This wine was matured in barrique which was quite present on bouquet and palate.

The tasting ended with a tasting of Chateau Mukhrani’s pleasant “Chacha”, distilled like grappa from the left-over of wine pressing.

It should be noted that some of the best wine producers of Georgia were not represented at this tasting (happy to stay at home while an important wine tourism event happens in their own country!) which could give only an introduction to Georgia’s overall wine production. However, the participants of the Conference had at lunch an opportunity to taste the wine of probably the best producer of qvevri wines, the boutique winery “Pheasant’s Tears”.

Jochen Erler, Circle of Wine Writers.

Photos courtesy of Rowena Dumlao-Giardina

First Online Georgian Wine Catalogue Opens under Slogan “Place for the Best”

Hvino.com, Georgia’s business news and information portal specializing in wine industry and tourism, has recently started the first online Georgian Wine Catalogue. The Wine Catalogue is a buying guide targetiing an international audience interested in Georgian products and provides independent rating of Georgian wines.  Currently the Catalogue lists all the Georgian wines, which either have won gold medals at the world’s largest international contests, or have been rated by leading international wine rating institutions.

chateau mukhrani iwinetc 2014Since February 1 the Georgian Wine Catalogue has been open for winemakers, who started to submit their products to the database. Leading wine producers Chateau Mukhrani, Georgian Wine and Spirits (GWS), Kakhetian Traditional Winemaking, Tbilvino became the first companies to officially provide product information to the first online Catalogue. Total number of Georgian wine producers whose products are listed in Catalogue so far is 21.

iwinetc_2014On April 1 the Catalogue was officially opened to general public and coincided with the the 6th annual International Wine Tourism Conference held in Georgia #iwinetc  “The keyword of Hvino’s Catalogue is independent rating”, – said Inge Olsson, project manager at Hvino.

Twins Cellar3“All the wines which are listed in our Catalogue have been rated independently, by the world’s most prestigious sources. That’s what makes our project unique – instead of commercial descriptions; we provide simple and easy-to-read independent rating score for each wine. Hvino’s rating system is similar to international, which makes it easy to understand to users worldwide. The interface can be used in English or Russian, making the Catalogue convenient for Georgian wine fans from former Soviet republics as well as USA, EU, China and other countries.

Wine regionCurrently the Catalogue lists all Georgian wines, which either have won gold medals at international contests, or have been rated by leading international wine rating institutions including “Wine Enthusiast” and others.

“We integrate ratings and medals into a single score, for maximum user convenience. To achieve this, Hvino developed our own formula; it’s our know-how”, – explained Inge Olsson. “Unfortunately, Georgian wines are still not well known internationally, and not so many wines have been awarded or rated internationally. This is why many wines are not yet represented in our Catalogue. However, we hope our project will help to stimulate Georgian winemakers to more actively obtain international ratings”. All Georgian wines which have international ratings, or gold award winners, are added to Catalogue automatically, and free of charge.

Georgian Wine Catalogue’s slogan is “Place for the Best”, as all represented wines are winners of the largest contests, or were submitted to the leading wine ratings. “However, we do not want to become an elitist platform. In fact, any Georgian wine may be listed with us”, said Inge. If the product does not have independent rating, it may be published with producer’s own description. “But all such descriptions are marked as “commercial”, to clearly distinguish from independent information”.

All company’s information is published on commercial basis, which helps to keep the free services running.  The listing fees for winemakers, however, have been set to lowest level, to allow even the smallest producers and individuals to add their products to the database.

The Catalogue can be used actually while standing by the wine shelf, from any mobile device. It helps to select the best wine in preferred price range. The Catalogue is especially useful when the shop’s staff is less knowledgeable about Georgian products.

Last but not the least, the Catalogue has free online “Search Box” which may be placed on any website. This useful tool is available in many designs and fully customizable. The Search Box may enhance any web resource related to Georgia or to wine.

Hvino.com has been active in Georgia for 2 years, since April 2012. Among other projects, it runs the daily English news on Georgian wine business Hvino News and, at the initiative of Georgia’s National Wine Agency, the Russian-language news service Hvino-Novosti.

Elena Maslova

 

Touring Georgia’s Kakheti Wine Region

IWINETC 2014 GeorgiaGeorgia’s easternmost region of Kakheti is a land of hospitable, openhearted and straightforward people who live surrounded by rugged mountains, ancient castles, magnificent churches, and drink wine to praise the almighty for each harvest of their nurtured grape yards. Kakheti is unquestionably a must-see for any visitor to Georgia. With its generous landscapes and people, Kakheti offers an unforgettable experience to its first-time visitors and those who are well acquainted with its heart-warming culture.

Known almost exclusively for its vineyards and wineries, this wide and fertile valley presses up against the white-topped Dagestan Caucasus to the north and the Azerbaijan wetlands to the south. Hot enough in summer to ripen any grape to perfection, the morning fog and the abundant rivers flowing down from the high Caucasus help fill them with bold flavor….

International Wine Tourism Conference gets support from the Association of Wine Producers of the Croatian Chamber of Economy

Association of Wine Producers of the Croatian Chamber of Economy announced as Premium Sponsor for IWINETC 13Wine Pleasures is proud to announce that the Association of Wine Producers of the Croatian Chamber of Economy is the Premium sponsor the 5th edition of the International Wine Tourism Conference & Workshop (IWINETC) to be held in Zagreb 15 – 16 March 2013.

IWINETC 2013 will see wine and tourism professionals from around the world descend on the Croatian capital of Zagreb for a packed 2 day educational programme of more than 30 talks where they can discuss, reflect and develop ideas with respect to this fast developing business opportunity.

The After Conference programme and the exhibitor area will provide delegates with the chance to try wines from India, Italy, Thailand and many of the countries that make up the Balkans. Top of the bill will be the Wines from the Balkans Grand Tasting led by Master of Wine, Caroline Gilby

Wine Tourism Workshop is also on the schedule where international tour operators and travel agents …

Looking for Intriguing & Distinctive Wines? Look to the Balkans!

Wines from the Balkans at iwinetc 2013From Greece to Macedonia and from Bulgaria to Croatia, the Balkan regions are marked by a large number of small wineries, varying terroirs, indigenous grape varieties, and ancient wine traditions that are now being catapulted into the 21st century. While each region will have its own fascinating story to tell, it might make more sense to target international wine importers and wine lovers worldwide as a team, rather than tackling branding and marketing single handed.

Wine importers and wine tourism professionals may be interested to know that  as part of the 5th International Wine Tourism Conference a Wines from the Balkans Grand Tasting is scheduled for conference delegates –  news …

Istria & Vinistra pave the way for wine & culinary tourism in Croatia

When many people think of Croatia they do not think of wine and culinary Tourism. Think again! The Croation National Tourist Board breaks Croatian down into digestible chunks and include Kvarner, Dalmazia, Zagrabria Slavonia and Istria.

Istria (or ISTRA to Croats) is where Continental Croatia meets the Adriatic Sea. The coast or “Blue Istra” gets flooded with “beach and sun” tourists. Head inland to “Green Istra” and you’ll notice that crowds dissipate, hotels complexes give way to charming rural accommodations set within unspoiled countryside of medieval hilltop towns, pine forests, fertile valleys and vineyard- dotted hills….