As Australia looks back on one of the hottest summers in its history, Giles Cooke MW says it should be a clarion call to all of the country’s wine industry to seriously wake up to the climate change challenge. Whilst he and other smaller winemakers are busy introducing more climate-friendly, robust grape varieties, like Nero d’Avolo at Thistledown Wines he set up with Alliance Wine’s Fergal Tynan MW in the Riverland, most of the major producers are burying their heads in the sands and carrying on regardless with water guzzling varieties like Chardonnay and Shiraz. The time, he says, for action and change has come.
The Languedoc means many things to different people. One of the world’s largest wine regions, with 23 different appellations and 19 PGIs, the Languedoc has been questioning its own identity of late. Two years ago it was changing its name to Occitanie, but that hasn’t taken root, instead some of the appellations such as Sommières are going the opposite direction and lobbying hard to remove the word Languedoc completely – in much the same way that Coteaux du Languedoc changed itself to AOC Terrasses Du Larzac, and managed to start increasing its prices. Victor Smart, travelled the region and discovered success stories and improving quality, with the Far East picking up on Languedoc’s strengths, and a heavy emphasis on more sustainable viticulture.
In part one of The Buyer’s debate, alongside Business France, between leading importers, merchants, restaurants and wine producers from most regions of France, we focused on the rise in and importance of organic wines. The tasting and discussion also looked at how different styles of sparkling wine are now really coming to the fore, and how Crémant, in particular, is presenting a real premium alternative, ideal for promoting and driving in the premium on-trade.
When Peckham-based duo Tom Bishop and Jack Vereker decided to launch their new tequila El Rayo in May it was to occupy the middle ground of the market. The UK is the fifth largest importer of tequila and yet they believe the drink is either positioned as a quick way to get drunk or else so aloof as to feel unobtainable. El Rayo’s positioning is to be an alternative to gin, based on a belief that with gin market saturation will come drinkers looking for new experiences. Bettina Hepburn caught up with them to find out whether they can seriously challenge the G&T with their T&T?
Yesterday’s memorial for Gerard Basset was a fitting tribute to one of the most legendary figures in the world of wine. It was a day of great sadness, but also an outpouring of admiration, memories and tributes to one of the most respected, influential and clearly loved wine figures in the world, with over 600 people flying in from all over the world to pay their respects. He was also one of the most decorated and unique in being able to have MW, MS, MBA and even an OBE after his name. Here, in our own personal tribute, we share the interview we did with him in the late summer of 2017 that at the time marked 10 years since he and his wife, Nina, opened Hotel TerraVina. We also looked back over such a memorable life that touched and influenced so many people. Here’s to you Gerard…You’ll Never Walk Alone.
If you are looking to enter the London Wine Competition 2020 then you can make big savings by putting your wines in now and take advantage of super early bird rates. But you will need to act quickly as the deadline for these rates runs out on June 20. The LWC is now into its third year and looks to reward wines that everyday wine drinkers can relate to as they are assessed not just on their quality, but what they look like, how much they cost, and what value they offer. Here’s how to enter the 2020 competition.
June 15 marks the annual #DrinkChenin day where producers, retailers, restaurants and wine drinkers alike unite to celebrate all things Chenin. None more so than in South Africa where the white grape variety has had such success and is now recognised as producing some of the finest Chenin Blancs in the world. Wine merchants, restaurants and bars are being encouraged to back #DrinkChenin day by hosting their own tastings or simply opening up a few bottles of Chenin to share with their customers. To help kick things off this weekend we revisit Roger Jones’ trip to Cape Wine 2018 where he was able to pick out his own Chenin Blanc favourites from South Africa.
Having your own bespoke cuvée of champagne elevates your ‘House’ fizz to something altogether more special. Louis Latour Agencies has been offering this service to the premium on-trade as witnessed when it launched Marcus Wareing’s own cuvée of Gosset last October to much fanfare. Champagne Duval-Leroy has also been producing bespoke labels or ‘sur measure’ and it was Mere Restaurant’s bespoke cuvée that Victor Smart sampled at a tasting lunch along with the house’s other top wines, including a rare outing for its top of the range Femme de Champagne – Brut 1996.
It might sound counter productive, but one of the biggest opportunities there now is in the drinks industry is not actually making products with any alcohol in them. Or if you do, make sure it has the lowest abv possible. Yes, the rise in low and non-alcohol drinks has gone from the fringes of the sector, to being arguably one of the most dynamic, fast changing and important of all the new beers, wines and spirits we see on back bars and on drinks lists. Richard Siddle analyses what this means for the traditional drinks categories and how wine, in particular, is in danger of falling behind.
Premium Greek wine is in a good place right now – championed for some time by the likes of critic Julia Harding MW and Steve Daniel at Hallgarten, the trade has taken note and is now responding. Berkmann, for one, has just taken on its first Greek estate, the prestigious T-Oinos, whose chief oenologist is none other than Bordeaux-based flying winemaker Stephane Derenoncourt. He tells Justin Keay that, apart from enjoying working with the estate’s four varieties – Assyrtiko, Malagousia, Mavrotragano and Avgoustiatis – he just loves the beauty of the place, even though the continual wind and granitic soil have their unique challenges. Keay tastes through all the wines, is impressed by the whites, but singles out the reds as his favourites.