This is a story of old and new. Of traditions and innovation, and marketing opportunities. Of old wine making techniques, of the marketing success of sparkling pink Muscat and the trendiness of funky pet-nat wines. Of appellation rules and protecting wine traditions.
In early January 2016, Wink Lorch (who I mentioned in my last post had personally transported rosé from Oregon for me) telephoned me. As part of her research for her next book on the wines of the French Alps she was going to visit the vineyards of Bugey-Cerdon. Did I fancy going with her to taste their rosés and their méthode ancestrale rosés. It sounded a great idea and I duly booked my ticket to Geneva where Wink would collect me before a short week visiting vineyards. The plan started to fall apart as we struggled to find hotels and restaurants which would be open in January, and the trip collapsed when a freak, cold front plummeted temperatures to below -10C. Dear readers, even in my quest to seek out all and every interesting rosé, standing in freezing cellars for four days was not high on my list of vinous ambitions. The plan was shelved, and I continued my research in warmer conditions.
Cerdon vineyards in Bugey. photo by Mick Rock for Wink Lorch
Méthode ancestrale wines are also known as pétillant naturel, French for ‘naturally sparkling’ They can be made with any varieties and range in colour from red, through pink to white and, due to the method of vinification can be cloudy or murky. Unlike Champagne and traditional-method sparkling wines, they do not undergo disgorgement when the spent yeast and sediment are removed. Amongst the most well-known white wines is Blanquette de Limoux from the Pyrenees. Continue reading
So excited! After a year of rosé discovery, my book Rosé: Understanding the pink wine revolution, part of the Classic Wine Library, is out and will be available from 15 January.
My first view of the book
Ben Bernheim, grew up in France and is a recent graduate from Edinburgh University, Scotland, with an MA in Economics and Economic History. He was a member of the winning tasting team for the Edinburgh Wine Society. He is currently spending the summer working in a few Israeli vineyards.
A year ago, I was asked to write something on the economic impact on the wine trade of Brexit. I didn’t. Partially because I’m lazy, but mostly because I didn’t have the foggiest what would actually happen. At the time, I don’t think anyone did. Twelve months and a general election later, that’s still the case. Continue reading
Montpellier has the good fortune to be home to two international wine trade fairs: Vinisud and Millésime Bio. Such fairs are big business, with many producers and buyers coming, often from far away to meet under one roof. With many producers present, buyers can taste many wines quickly and negotiate with producers directly.
January saw the play-out of a major dispute between the two fairs, which was a major topic of conversation at this year’s fairs.
Based on a post first written and posted for Blue Danube Wines and a masterclass at RoVinHud in Romania, November 2016. Updated 16 March 2017 following a Kadarka tasting in Szekszárd.
Line up of Kadarka wines from Romania, Serbia and Hungary at my masterclass RoVinHud in Romania
Hungary is increasingly looking to its vinous history and indigenous varieties. There is a growing number of winemakers, who, with the help of research institutes like the one at Pécs, are replanting varieties which were almost lost during the phylloxera epidemic. Kadarka is one of those varieties now seeing a revival. It also happens to be my current favourite variety. Continue reading
How often have we read a simple description defining a wine style, only to find that few wines match this? Indeed, with permutations including vintage, winemaker, terroir, how can one description sum up a region?
Szekszárdi Bikavér – Bikavér (“Bull’s Blood”) from Szekszárd in southern Hungary – is often described alongside Bikavér from Eger, 300km to the north, making descriptions even more confusing. Though they share the name Bikavér, and are both based on Kékfrankos, they are inevitably influenced by their different terroirs. Egri Bikavér is often identified as being bigger and more structural, but this difference is often less obvious when taking into account winemaking styles. Indeed, a major challenge facing both areas, is to define the unique qualities of each and the differences between them in the eyes of the international consumer. Kristian Kielmayer has neatly summed up the differences between the Bikavérs in his 2015 review of the annual tasting of the wines from the two regions.
Logo for the annual Eger vs Szekszárd Bikavér tasting
4th December is Cabernet Franc Day. Happy #cabfrancday!
Cabernet Franc featured high on my recent trip to Romania and Hungary. I had been asked to talk about marketing Hungarian Cabernet Franc wines, specifically from the region of Villány, at the 2nd Franc & Franc Conference in Villány on 18th November 2016. Caroline Gilby MW presented a tasting of Cabernet Franc wines from elsewhere in Central and Eastern Europe. Zoltán Győrffy presented a range of Cabernet Franc from Friuli in northern Italy.
Elizabeth Gabay MW at the Villány Franc & Franc Conference 2016
With the world’s top men’s tennis player Novak Djokovic in the news in June announcing that he was buying a vineyard in his native Serbia, it seemed an appropriate time to consider Serbian rosés. I asked Serbian wine expert Tomislav Ivanovic, of Vinopedia, to describe the rosés made in Serbia and include some of the best examples.
Tomislav is: Author and editor-in-chief of website www.vinopedia.rs. Winner of Millesima Blog Award 2016. Wine writer and contributor to several wine magazines. Juror in national and international wine events (including Concours Mondial de Bruxelles). Focused on wines from Serbia and the Balkans.
Rosé wines from Serbia
Serbian folk poetry shows that the ancestors of today’s Serbs were avid wine lovers. The turbulent history of Serbia nestled at the periphery of great empires where the West meets the East, resulting in an extensive collection of Serbian epic poetry. No wonder that medieval Serbian knights and warriors quenched their thirst with red wine rather than rosé. From their perspective, drinking elegant rosé with delicate aromas from a chalice did not match the image of a brave warrior, hero, defender against Turkish conquerors.
Travel writers who recorded their journeys across the Balkans in the Middle Ages, and local ampelographers in the eighteenth and nineteenth centuries, revealed that the Serbian population also consumed darker coloured rosé wine called Ružica (pronounced: roo-zhi-tza), resembling clairet wine. Continue reading
Last month I had the exciting – and rare – opportunity of tasting an amazing selection of 353 still rosés from around the world. This proved a glorious spectacle of the most amazing shades of pink – forget 50 – this was far more dazzling. The range of colours was an easy reason why this sector of the wine market has so attracted the consumer; who is not enchanted by a glass of shell-like pink or glowing ruby wine, lit up by sun- or candle-light?
Jonathan Pedley MW tasting Rosés at The Drinks Business Rosé Masters
Earlier this year I wrote an article on premium rosés. One important point I highlighted was the use of altitude, especially in hot climates, which provides both the ripe fruit character and the crisp acidity essential in rosés. So when fellow MW, Yiannis Karakasis tweeted that he was visiting Cyprus vineyards at 1000m, I playfully tweeted back ‘… Any rosés?’ His affirmative piqued my curiosity, and the following week I received seven Cypriot rosés to taste.
Cyprus lies in the Eastern Mediterranean, with nearby wine-producing countries including Greece, Israel, Lebanon and Turkey.
Mosaic found near Paphos showing the god of wine Dionysus, illustrating the ancient history of wine production on the island