• Când se pune un dop inapoi în sticla (și când se bea doar vinul ?)

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    Într-o lume ideală, nu ar mai exista niciodată resturi de vin neterminat, iar o sticlă deschisă înseamnă o sticlă goală. Dar, uneori viața se împiedică. Cand crezi  că ți-ai terminat ziua, ajungi acasă, deschide o sticlă de ceva frumos pe care l-ai salvat, dar înainte de a avea șansa de a termina un pahar apare o situație de urgență cu copiii sau partenerul tău. Poate că, colegul tău de cameră intră într-o sticlă proaspătă, fără să-și dea seama că ai avut deja una deschisă pe tejghea. Sau vrei doar un pahar grozav. A avea resturi de vin nu este ceva ce trebuie să vă cereți scuze,dar este bine să fii pregătit. Iată cinci ghiduri care vă vor ajuta să găsiți cel mai bun mod de a manipula sticlele de vin deschise. De la învățarea științei din spatele dopurilor de plută și cât timp păstrează diferitele stiluri de vin, până la gadget-uri de conservare și sfaturi despre resigilarea sticlelor (nu întoarceți dopul de plută!), Aceste articole vă vor ajuta să nu pierdeți și să aveti vin mai mult timp.

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    5 sfaturi pentru stocarea vinului deschis

    1.Această foaie simplă și rapidă este locul perfect pentru a începe.

    Vinul roșu deschis trebuie refrigerat? Este mai bine să folosiți capătul „curat” al dopului atunci când conectați o sticlă? Ce se întâmplă dacă doriți doar o probă mică dintr-o sticlă de înaltă calitate? Pentru un curs rapid de conservare a vinului, nu căutați mai departe.

    Illustration by Monica Simon

    2. Nu vă grăbiți

    Cât timp poate o sticlă de vin să rămână deschisă înainte de a începe să se degradeze? Roșu, alb, liniștit, spumant și fortificat, ne uităm la o varietate de stiluri de vin pentru a vă oferi cea mai bună durată de viață. Aflați când este timpul să beți o sticlă și când este timpul să gătiți cu ea.

    Re-sigileaza-l bine !Prima regulă de conservare a vinului este înlocuirea corectă a dopului de plută. În timp ce partea „curată” poate părea mai ușor de încorporat în sticlă, rezistați. Partea colorată a fost deja expusă vinului și avea un gust fin. Acea parte „curată” poate să nu fie atât de curată și poate afecta ceea ce intenționați să beți într-o zi sau două.

    Folosiți jumătate de sticle-Aerul îți aplatizează vinul, diminuând aromele și aromele. Pentru a minimiza expunerea la aer, utilizați o pâlnie pentru a turna vinul rămas într-o jumătate de sticlă cu capac. Chiar dacă este puțin aer în partea de sus, este mult mai puțin decât într-o sticlă obișnuită.

    La frigider-Este uimitor cât de des oamenii vor păstra restul de vin pe tejghea după ce l-au desfacut . Nu ai face asta cu mâncarea, deci nici cu vinul. Temperatura rece nu poate împiedica oxidarea vinului expus, dar poate încetini semnificativ procesul.

    Photo courtesy Coravin

    3. Go Go Gadget Coravin

    Tehnologia continuă să schimbe planeta, iar lumea vinului nu face excepție. Ne uităm la cinci gadgeturi menite să prelungească viața vinului tău deschis și să vedem care merită publicitatea.

    Nu-l „Deschide” În cazul în care numiți miercuri sticlele high-end (sau mâncați să gustați aceste pietre prețioase în pivniță), este posibil să fie timpul pentru un Coravin. Acest dispozitiv, care seamănă mult cu un deschizător de iepure, străpunge dopul cu un ac și acoperă sticla cu gaz argon. Se toarnă ceea ce doriți, scoateți acul și pluta se va sigila în mod natural. Multe restaurante îl folosesc pentru a vinde vinuri de top la pahar. Există și alte opțiuni de conservare a vinului.

    Moduri proaspete de conservare a vinului

    Nimeni nu vrea să risipească vinul, dar sunt momente în care o sticlă este prea multă. Cum mențineți restul proaspăt? Depinde de ce fel ai deschis. Sticlele bine îmbătrânite din pivniță sunt o poveste diferită de roșul de supermarket pe care l-ai adus acasă pentru cină. Aceste trucuri și gadgeturi vă vor ajuta să profitați la maximum de turnare, indiferent de stil.

    * Vinuri roșii tinere

     Multe vinuri roșii tinere trebuie să respire când sunt deschise pentru prima dată, iar Savino Wine Preserver este o îmbunătățire inteligentă a unui decantor standard. Tubul de sticlă are o garnitură plutitoare și un top plat de sticlă. Umpleți-l cu sticla dvs. deschisă recent și lăsați-o să se aerisească. Când vinul se deschide puțin, introduceți garnitura și turnați un pahar sau două. Deși nu este un sigiliu perfect, este suficient de bun, iar vinul rămas se va păstra câteva zile, într-un loc răcoros și fără lumină directă.

    • Vinuri dulci și întărite

    Datorită zahărului rezidual și / sau băuturilor spirtoase adăugate, vinurile dulci și îmbogățite rezistă mult timp după deschidere. Setul de conservare a vinului Preservino le va prelungi viața de băut aproape la nesfârșit. Odată decupat, se toarnă un pahar sau două și se pune dopul la locul său. Injectorul ușor de utilizat înlocuiește vinul lipsă cu gaz argon. Păstrați sticla în cramă (nu în frigider) sau în orice dulap rece și uscat, protejat de lumina soarelui sau de căldură.

    • Vinuri din beci si de colectie

    De prea multe ori, cele mai bune sticle se blochează în purgatorul cramei în timp ce aștepți momentul potrivit pentru a le deschide. Soluția ingenioasă a lui Coravin vă permite să gustați un pahar fără a trage dopul. Se introduce un ac prin dop, permițându-vă să turnați cât doriți. Vinul furat este înlocuit cu gaz argon, care păstrează vinul rămas timp de o săptămână sau mai mult. Cea mai accesibilă opțiune a lui Coravin este Modelul One. Arată ca o piesă de echipament medical, are instrucțiuni asemănătoare Ikea și necesită puțină practică. Dar funcționează bine, iar pentru vinurile vechi rare și valoroase merită prețul.

    • Vinuri albe tinere

    Pentru vinurile albe uscate, foarte acide, fermentate în oțel inoxidabil, încercați trucul cu jumătate de sticlă. Începeți cu o sticlă curată, goală, de 375 ml. De îndată ce deschideți o sticlă de 750 ml, umpleți recipientul gol și sigilați-l. Vinul din sticla mai mică se va păstra proaspăt timp de până la trei zile. O pompă de vid este, de asemenea, o opțiune: elimină aerul, dar nu o înlocuiește cu un gaz neutru. Folosiți-l pe vinurile albe bogate de stejar și vă va îmbunătăți modest puterea de ședere pentru câteva zile.

    • Vinuri spumante și roze

    Datorită efervescenței și acidității lor, vinurile spumante au o putere de ședere surprinzătoare. Un dop metalic simplu pentru șampanie vă va menține vinul proaspăt câteva zile. În general, fără greutăți de taninuri grele, niveluri ridicate de alcool sau îmbătrânire extinsă în butoi, rozele sunt vinuri tinere, proaspete, cu o perioadă de valabilitate de 2-3 zile după deschidere. Pentru oricare dintre acestea, puneți dopul, dopul de plută sau capacul cu șurub pe sticlă imediat după turnare, păstrați-l în frigider și beți în următoarea zi sau două.

    4.  Devino Cork Dork

    În timp ce capacele cu șurub și carcasele alternative continuă să câștige teren în lumea vinului, este ușor să uiți dopul dur pentru secole de conservare: pluta. Aflați povestea interesantă din spatele acestei versatile scoarțe de copac și cum vă protejează vinul.

    Karan Daev / Getty

    La fel ca un burghiu sau o spatulă, probabil că nu vă gândiți prea mult la tirbușon, cu excepția cazului în care vă eșuează. Dar nu uitați, utilizarea acestui dispozitiv este primul pas în călătoriile dvs. uimitoare de vin. Deci, nu ar trebui să dețină un pic mai multă frumusețe și emoție? Noi credem că da. De aceea, îmbrățișăm tendința în creștere a iubitorilor de vin (nu doar a colecționarilor) care folosesc acum aceste antichități ornamentate pentru acele sticle speciale. Pentru a le găsi, verificați magazinele de antichități, eBay și Tirbușoanele de colecție. Iată tot ce trebuie să știți despre instrumentul foarte important al vinului.

    Plutele provin din arborele cu același nume, deci este logic să presupunem că, cu fiecare sticlă pe care o cumpărați, tăiați încet pădurile cu whaks de 1¾ inch. Din fericire, nimic nu poate fi mai departe de adevăr. Asta pentru că pluta este recoltată numai din scoarță, care se regenerează rapid. (Acești uriași falnici pot trăi până la 200 de ani.) Pentru a vedea personal, consultați acest videoclip. Potrivit Rainforest Alliance, un copac de plută recoltat poate absorbi de cinci ori mai mult dioxid de carbon decât un copac neexploatat. Iar cei 6,6 milioane de acri de dopuri de plută – răspândite mai ales în Portugalia, Spania, Maroc, Tunisia, Italia și Franța – susțin cea mai mare diversitate de plante de oriunde pe pământ. Cu alte cuvinte, de fiecare dată când scoți un dop de plută adevărat, ajuti mediul înconjurător.

    Shutterstock

    Cum se folosește un tirbușon Relaxa ?

    Pluta se rupe de  cei mai buni somelieri mai des decât crezi. Iată cum să preveniți acest lucru (de cele mai multe ori) și ce să faceți când numărul dvs. de plută se strică.

    • Centrează-l

    Știți deja că cheia pentru curățarea plutei de plută este forarea punctului mort. Dacă îl rupi pe al tău în mod obișnuit – și presupunând că vârful tău este ascuțit – răsucirea ta trebuie modificată. În primul rând, nu este în încheietura mâinii. În schimb, brațul, încheietura mâinii și mâna ar trebui să se miște ca unul singur. În al doilea rând, faceți viraje mai mici; răsucirile mari pot sabota rămâne drept. În al treilea rând, dacă dopurile continuă să se spargă pe tine, stai sticla pe o suprafață plană și așează vârful în centru. Pe măsură ce coborâți, nu vă răsuciți. În schimb, întoarceți sticla cu cealaltă mână.

    • Trageți Nu împingeți

    Când se sparge, nu fi atât de rapid să-l împingi. Introducerea mai multor bucati de  plută în vin nu face decât să crească riscul de a se păta. Eliminați ce puteți și încercați din nou pe ceea ce rămâne.

    • Strecurați mai inteligent

    Pentru a îndepărta firimiturile de plută, săriți de  filtrul  de brânză și de cafea. Ele pot fi curate sau sterile, dar pot afecta aroma sucului. Cel mai bun pariu: turnați-l printr-un filtru de plasă din oțel inoxidabil curat și bine clătit.

    O cronologie a istoriei tirbușonului

    • 1681 – Prima mențiune a tirbușonului. Denumit un vierme de oțel, designul primitiv a fost probabil realizat de către armurieri care au folosit instrumente similare pentru curățarea butoaielor de muschetă.
    • 1795 – Reverendul britanic Samuel Henshall a obținut primul brevet de tirbușon. Dispozitivul avea un mâner de lemn și un capac în partea de sus a viermelui metalic, ceea ce restricționa cât de departe a fost forat șurubul în dop.
    • 1829 – Primul cuțit Laguiole este realizat manual în Laguiole, tirbușonul iconic fiind adăugat la mâner mai târziu în 1880. Rămâne cel mai popular deschizător de la someri.
    • 1882 – Carl Wienke din Germania a inventat cuțitul somelier: un tirbușon compact, cu o singură manetă, prevăzut cu o lamă pentru îndepărtarea capsulei de protecție a sticlei de vin.
    • 1888 – James Healy din Anglia a creat A1 Double Lever sau tirbușon cu aripi, cu două brațe retractabile pentru îndepărtarea dopului.
    • 1920 – Fabricat în Franța de Marie Jules Leon Bart, tirbușonul Zig-Zag era cunoscut pentru designul său de acordeon.
    • 1976 – Capacul cu șurub sau închiderea Stelvin a fost introdus comercial în Australia.
    • 1979 – Inginerul Herbert Allen din Houston a conceput Screwpull – un mare progres în tehnologia tirbușonului. Avea un vierme acoperit cu teflon, ceea ce facilitează intrarea și ieșirea din dop.
    • 1990 – Vinificatorii s-au orientat spre dopurile sintetice ca alternative de închidere care nu sunt susceptibile la contaminarea cu dop.
    • 1992 – Sandor Bocsi și George Spector au primit un brevet pentru tirbușonul electric.
    • 2000 – Tirbușonul Metrokane Rabbit a fost eliberat.
    • 2013 – Inventatorul dispozitivelor medicale Greg Lambrecht a lansat Coravin, care se mândrește cu un ac subțire, gol, care permite scoaterea vinului dintr-o sticlă fără a scoate pluta.

    5 . Pot merge pe varianta asta?

    Photo by Meg Baggott
    Sticlele pe jumătate sunt întotdeauna o opțiune, dar dacă sunteți dispus să renunțați la convenție, iată 11 conserve de vinuri care merită oferite de la o singură porție la două sau trei pahare.

    Recent, Wine Enthusiast a prezentat un vin în cutie pe coperta sa ca fiind cel mai bine clasat roșu din lista noastră cu cele mai bune cumpărături din 2016. De ce să nu explorăm o altă alternativă: vinul într-o cutie? Conserve și spritzere au devenit mai răspândite de-a lungul anilor și calitatea generală a crescut în natură, așa că ne-am așezat să gustăm un sortiment. Nu există o metodologie aici, doar editorul digital senior Jameson Fink, coordonatorul de degustare Carrie Dykes și editorul asociat principal Layla Schlack degustând și vorbind despre preferatele noastre. Verdictul general? Da putem.

    Termină-l !

    Uite, există aproximativ cinci pahare de vin într-o sticlă obișnuită de 750 ml. Dacă tu și ai tăi aveți câte două pahare și împărțiți ultimul pahar – totul în timp ce mâncați o cină decentă – nu este rău. De fapt, conform studiilor recente, 1-3 pahare pe zi vă pot îmbunătăți sănătatea inimii.

    Article by Wine Enthusiast

  • Fairview Wine -Back Familly

    Imigrant din Lituania, tânărul Charles Back I a aterizat pe aceste țărmuri în 1902. Cu o puternică etică a muncii și pasiune pentru vin, el a construit în curând o afacere în plină expansiune de export de vin. La moartea sa, în 1955, el a lăsat moștenire unei ferme de vinuri fiecăruia dintre cei doi fii ai săi, cărora le-a insuflat și un spirit de efort. Un fiu, Cyril Back, a primit Fairview, unde locuia împreună cu soția sa Beryl. Împreună, și-au îmbuteliat propriul vin pentru prima dată în 1974 și au inițiat prima licitație de vin publică din Cape ca vehicul pentru comercializarea vinurilor Fairview. Fiul lor, Charles Back II, a început să cultive cu Cyril în 1978, la finalizarea pregătirii sale oenologice la Elsenburg. În 1995, Charles Back II a preluat întreaga responsabilitate a fermei la moartea tatălui său. Încă de la început, Charles a dorit să facă lucrurile diferit – introducând struguri mediteraneeni precum Viognier, Tempranillo, Sangiovese și Petite Sirah în Cape. De asemenea, a început să facă brânză artizanală – o afacere care a devenit la fel de prestigioasă și de succes ca vinul. În 2014, când Charles a primit International Wine Challenge Lifetime Achievement, în umilința sa caracteristică, a exprimat „Dar abia am început să realizez ceea ce vreau să realizez!”.

  • Istoria noului vin premium

    În ultimii 20 de ani, vinul din Africa de Sud a cunoscut o adevărată renaștere. Vinificatorii acordă mai multă importanță calității decât cantității; trecutul a arătat că prea mulți struguri recoltați sunt nocivi pentru vinificatori. Africa de Sud ca țară viticolă există de mult mai mult timp. La mijlocul secolului al XVII-lea, primii coloniști au plantat viță de vie pe Capul Bunei Speranțe. După 200 de ani de creștere constantă și un boom, sfârșitul secolului al XIX-lea a avut probleme grave de natură economică și ecologică. Infestarea ieftină cu vin francez și păduchi a făcut viața dificilă pentru vinificatori. Secolul al XX-lea a fost definit de cultivarea vinului strict reglementată și de probleme politice. Monopolul KWV a inhibat o dezvoltare sănătoasă a vinificatorilor, iar Apartheidul a creat probleme politice.

    Doctorul olandez plantează prima viță de vie

    În 1652, medicul navei Jan van Riebeck a fondat un fort la poalele Muntelui Table pentru a furniza navelor olandeze provizii. La început, a decis să cultive vin. Acest lucru a avut sens, deoarece vinul a fost considerat o alternativă curată la apă pentru o lungă perioadă de timp, ceea ce a fost deosebit de important pentru marinarii din acele timpuri. Terroirul părea a fi potrivit pentru cultivarea vinului, așa că în 1655, Jan van Riebeck a plantat prima viță de vie din Africa de Sud.

    Simon van der Stel îi găsește pe Stellenbosch și Constantia . Simon van der Stel este considerat a fi tatăl fondator al vinului din Africa de Sud. El a fondat crama Stellenbosch în 1679 și o alta numită Constantia șase ani mai târziu. În Lumea Veche, vinul de desert de la Constantia era popular încă de la sfârșitul secolului al XVII-lea. Stellenbosch este cunoscut pentru vinurile sale premium; de fapt, majoritatea vinurilor premium provin încă din această regiune. Prin urmare, urmele lui Van der Stel sunt vizibile chiar și în noul mileniu.Concurenți ieftini, dăunători de viță de vie și vin stricat. Odată cu trecerea timpului, vinul din Africa de Sud a devenit un produs popular în toată Europa. Una dintre cele mai mari piețe a fost Marea Britanie, care a impus un embargo asupra importurilor de vin francez la mijlocul secolului al XIX-lea. Aceasta s-a schimbat în 1861; importul nu a fost permis doar, dar vamile mai mici au făcut vinul francez semnificativ mai ieftin decât echivalentul său sud-african. Marea Britanie nu mai era o piață adecvată. Puțin întârziat, dăunătorul viței de vie a afectat numeroase plante vitivinicole din Africa de Sud în 1885. Cu câțiva ani în urmă a provocat multe distrugeri la fermele din Europa. Rădăcinile de viță de vie nu puteau lua niciun nutrient și întinderi întregi de pământ au devenit pustii. În ciuda acestor probleme, vinificatorii din Africa de Sud și-au depus toate eforturile pentru a crea vin în cantități mari. În 1918, Africa de Sud a produs mai mult de jumătate de milion de hectolitri de vin. Părți mari din acesta au fost însă răsfățate și nu au putut fi vândute. Supraproducția a afectat prețul, precum și calitatea vinurilor. Ca regulă generală în viticultură, se spune că producțiile mai mari și scăderea calității vinului merg mână în mână. Vinificatorii trebuiau literalmente să arunce vinul în râuri, mii de litri din el.Sancțiuni pentru cooperare și comerț Ca reacție la numeroasele probleme, a fost fondată Ko-operatiewe Wijnbuwers Vereniging – prescurtată KWV. Trebuia să controleze cererile și să stabilizeze prețurile. Cu toate acestea, poziția de monopol a KWV a cauzat noi probleme. În 1957, a introdus un sistem de cote și a restricționat suprafețele pe care vinificatorii au avut voie să le cultive recent. De asemenea, cooperativa a controlat importul de noi soiuri de struguri. Acest lucru a provocat o stagnare a cramelor, ceea ce nu numai în lumea vinurilor înseamnă un pas înapoi. În anii 1980, multe națiuni au penalizat regimul din Africa de Sud pentru a protesta împotriva Apartheidului. Vinul din Africa de Sud nu putea fi vândut  deloc. Odată cu sfârșitul Apartheidului în 1994, situația vinificatorilor s-a îmbunătățit. Astăzi, cramele renumite acordă atenție vinurilor premium pentru a fi în topul competiției globale, nu numai în ceea ce privește cantitatea.

    Articol by Capreo.com

     

  • The History of the new Premium Wine

    Within the last 20 years, wine in South Africa has experienced a true renaissance. Winemakers attach more importance to quality than quantity; the past has shown that too many yielded grapes are harmful to the winemakers. South Africa as a wine country has been in existence for much longer. In the middle of the 17th century, the first settlers planted vines on the Cape of Good Hope. After 200 years of constant growth and a boom, the end of the 19th century had severe problems of economic and ecologic nature. Cheap French wine and louse infestation made life difficult for the winemakers. The 20th century was defined by strictly regulated wine cultivation and political issues. The monopoly of the KWV inhibited a healthy development of the winemakers and the Apartheid made for political trouble.

    Dutch Doctor Plants first Vine

    In 1652, the ship’s doctor Jan van Riebeck founded a fort at the foothills of Table Mountain to provide Dutch ships with provisions. Early on, he decided to grow wine. This made sense as wine was considered to be a clean alternative to water for a long time which was especially important for sailors of these former times. The terroir seemed to be suitable for wine growing, so in 1655, Jan van Riebeck planted the first vine in South Africa.

    Simon van der Stel Founds Stellenbosch and Constantia

    Simon van der Stel is considered to be the founding father of South African wine. He founded the winery Stellenbosch in 1679 and another one called Constantia six years later. In the Old World, dessert wine from Constantia was popular as early as the end of the 17th century. Stellenbosch is known for its premium wines; as a matter of fact, most premium wines still originate from this region. Van der Stel’s traces are therefore noticeable even in the new millennium.

    Cheap Competitors, Vine Pest and Spoiled Wine

    As time went by, wine from South Africa developed into a popular product all over Europe. One of the largest markets was Great Britain which imposed an embargo on imports of French wine in the middle of the 19th century. This changed in 1861; the import was not only allowed, but lower customs made French wine significantly cheaper than its South African equivalent. Great Britain was no longer a suitable market.

    Slightly time-delayed, the vine pest affected numerous wine plants in South Africa in 1885. Some years ago it had caused much destruction on the farms in Europe. Vine roots could not take in any nutrients, and whole stretches of land became deserted.

    Despite these problems, South Africa’s winemakers put all their effort into creating wine in high amounts. In 1918, South Africa produced more than half a million hectolitres of wine. Large parts of it were spoiled though and could not be sold. The overproduction damaged price as well as quality of the wines. As a general rule in viticulture, it is said that higher yields and decreasing wine quality go hand in hand. Winemakers literally had to dump the wine into the rivers, thousand of litres of it.

    Cooperative and Trade Sanctions

    As a reaction to the many problems, the Ko-operatiewe Wijnbuwers Vereniging – abbreviated KWV – was founded. It was supposed to control demands and stabilise prices. Yet the monopoly position of the KWV caused new problems. In 1957, it introduced a quota system and restricted the areas that winemakers were allowed to cultivate newly. The cooperative also controlled the import of new grape varieties. This caused a stagnation of the wineries, which not only in the world of wines means a step backwards.

    In the 1980s, many nations penalized the regime in South Africa to protest against the Apartheid. Wine from South Africa could only hardly be sold or not at all.

    With the end of the Apartheid in 1994, the situation for the winemakers improved. Today, renowned wineries pay attention to premium wines to be at the top in the global competition, not only in terms of quantity.

    Article by Capreo.com
  • CORK OR SCREW CAP?

    Generally, vintners from South Africa use two different closures for their wine: cork on the one hand and screw caps on the other. There are always discussions about which closure type is the best, why you should use this or the other. Actually, the answer is rather simple: corks as well as screw caps are fantastic methods to seal a bottle. As so often, the personal taste plays the most important role here.

    Cork, a Tradition

    Not only in South Africa but worldwide, a bottle closed with a natural cork stands for a true premium wine. A good cork seals the bottle and protects the wine against bad influences. For many wine lovers, the great advantage is the material; the natural substance seals tightly yet lets tiny amounts of oxygen come through, too. Due to the slightly higher oxygen contact, the wine can potentially keep on maturing in the bottle which leads to very special aromas; connoisseurs appreciate this effect of cork especially for red wine.

    However, a wine matures further in the bottle without additional oxygen contact, too. As a matter of fact, there is no verified study that can link an especially good taste of a wine to additional oxygen contact. Furthermore, a cork closure also has disadvantages solely because of its material. If a bottle is stored standing, the cork can become brittle and not optimally close the bottle any longer. Penetrating extraneous smells can spoil the bouquet and taste. It can also happen that a cork develops 2,4,6-trichloroanisole, short TCA. This substance makes for what is generally called ‘cork taint’ which is an unpleasant taste in the wine.

    Screw Caps are Affordable, but by no Means just Cheap

    For some traditional gourmets, screw caps symbolize the decline of wine culture and a decreasing quality; although a screw cap unites the security of a cork without having its disadvantages. It keeps the bottle sealed and perfectly protects against damaging influences. As it cannot become brittle, bottles with screw caps can be stored standing; that makes the storage more flexible. Also, this closure does not develop substances that can influence the wine. Nevertheless it is not the case that a screw cap would prevent the maturing of a wine in the bottle. The bottling process always leaves a small rest of oxygen in the bottle; furthermore, chemical analyses have proven that no additional oxygen is necessary for the wine to keep on maturing. Just like with a cork, old red wines with a screw cap had matured into true showpieces after some years. Also, at only a couple of Cent per piece, a screw cap is significantly cheaper than a cork. A good cork, maybe even handmade, easily costs one Euro per piece. This is mirrored in the higher price of such a wine.

    Which closure is better, cork or screw cap, can really not be determined. Purely objective, there is much to be said for screw caps to be the winners. But the feeling, almost like a ceremony of gently removing the cork with a corkscrew, the silent ‘plop’ when opened is reason enough for many gourmets to pay a bit more. The occasion at which a bottle is opened seems to be important, too. For a romantic dinner for two, at which ambience and atmosphere are vital, a gentleman is likely to prefer the bottle with cork. For a big party at which many guests have to be satisfied, screw caps are recommended.

    No matter whether you prefer screw caps or cork, one thing is for sure. In both bottles, there will be South African wines of an equally high quality and you should enjoy this delicacy with all your senses.

    Article by Capreo.com

  • Pluta sau capac cu surub?

    În general, viticultorii din Africa de Sud folosesc două produse de închidere diferite pentru vin: plută pe de o parte și șuruburi pe de altă parte. Există întotdeauna discuții despre ce tip de închidere este cel mai bun, de ce ar trebui să utilizați acest lucru sau altul. De fapt, răspunsul este destul de simplu: dopurile, precum și capacele cu șurub sunt metode fantastice pentru a sigila o sticlă. Ca atât de des, gustul personal joacă cel mai important rol aici.

    PLUTA,O TRADITIE !

    Nu doar în Africa de Sud, ci și în întreaga lume, o sticlă închisă cu un dop de plută natural reprezintă un adevărat vin premium. Un plută bună sigilează sticla și protejează vinul împotriva influențelor rele. Pentru mulți iubitori de vin, marele avantaj este materialul; substanța naturală se etanșează bine, dar lasă să treacă și cantități mici de oxigen. Datorită contactului cu oxigen puțin mai mare, vinul poate continua să se maturizeze în sticlă, ceea ce duce la arome foarte speciale; cunoscătorii apreciază acest efect de plută în special pentru vinul roșu.

    Cu toate acestea, un vin se maturizează și mai mult în sticlă, fără contact suplimentar cu oxigenul. De fapt, nu există niciun studiu verificat care să poată lega un gust deosebit de bun al unui vin la contactul suplimentar cu oxigenul. Mai mult, o închidere din plută are, de asemenea, dezavantaje numai datorită materialului său. Dacă o sticlă este depozitată în picioare, dopul poate deveni fragil și nu mai poate închide sticla în mod optim. Mirosurile străine pătrunzătoare pot strica buchetul și gustul. De asemenea, se poate întâmpla ca un plută să dezvolte 2,4,6-tricloranisol, TCA scurt. Această substanță creează ceea ce în general se numește „plută de plută”, care este un gust neplăcut în vin.

     

    CAPACELE CU SURUB SUNT ACCESIBILE,DAR IN NICI UN CAZ IEFTINE

    Pentru unii gurmanzi tradiționali, capacele cu șurub simbolizează declinul culturii vinului și o calitate în scădere; deși un capac cu șurub unește siguranța unui dop fără să aibă dezavantajele sale. Păstrează sticla sigilată și protejează perfect împotriva influențelor dăunătoare. Deoarece nu poate deveni fragil, sticlele cu capace cu șurub pot fi depozitate în picioare; care face ca stocarea să fie mai flexibilă. De asemenea, această închidere nu dezvoltă substanțe care pot influența vinul. Cu toate acestea, nu este cazul ca un capac cu filet să împiedice maturarea unui vin în sticlă. Procesul de îmbuteliere lasă întotdeauna un rest mic de oxigen în sticlă; în plus, analizele chimice au dovedit că nu este necesar oxigen suplimentar pentru ca vinul să poată continua să se maturizeze. La fel ca la plută, vinurile roșii vechi cu capac cu șurub se maturizaseră în adevărate piese de spectacol după câțiva ani. De asemenea, la doar câțiva cent pe bucată, un capac cu șurub este semnificativ mai ieftin decât un dop de plută. Un dop bun, poate chiar făcut manual, costă cu ușurință un euro pe bucată. Acest lucru se reflectă în prețul mai mare al unui astfel de vin.

    Ce închidere este mai bună, plută sau șurub, nu poate fi determinată. Pur obiectiv, sunt multe de spus pentru ca capacele cu șurub să fie câștigătoare. Dar senzația, aproape ca o ceremonie de îndepărtare ușoară a dopului cu tirbușon, „plop” tăcut atunci când este deschis este un motiv suficient pentru mulți gurmanzi să plătească puțin mai mult. Ocazia în care este deschisă o sticlă pare a fi importantă și ea. Pentru o cină romantică pentru doi, în care ambianța și atmosfera sunt vitale, un domn este probabil să prefere sticla cu plută. Pentru o petrecere mare la care mulți oaspeți trebuie să fie mulțumiți, sunt recomandate capacele cu șurub. Indiferent dacă preferați capacele cu șurub sau pluta, un lucru este sigur. În ambele sticle, vor exista vinuri sud-africane de o calitate la fel de înaltă și ar trebui să vă bucurați de această delicatesă cu toate simțurile.

    Articol by CAPREO.com

  • Dornier Wine Estate

    Culture in Every Sip

    Dornier Wine Estate is situated at the foot of Stellenbosch Mountain in the famous wine sub-region, The Golden Triangle. The focus at Dornier lies on the production of premium quality red and white wines that are expressive of the unique terroir of the area. Ancient decomposed granite soils found on cool, south facing slopes lead to the production of elegant wines of complex structure. Dornier’s iconic cellar has a 500-ton production capacity and is complemented by a state-of-the-art wine tasting facility.

  • Diemersdal

    A PASSIONATE HERITAGE

    In 1698 Simon van der Stel granted farmland to free burgher, Hendrik Sneewind. Later, the farm changed hands to Captain Diemer when he married the widow Sneewind, and thus Diemersdal was formally established. An inventory found in an old leather-bound book dating back to 1702 lists 45 wine barrels, a wine press and glass bottles, indicating that wine has been made on the Estate for over three centuries. Six generations of Louws have practiced their art with skill and passion at Diemersdal since the Estate passed into their hands in 1885. More than 12 decades later, Diemersdal is a well-known landmark in the lush Durbanville Valley, one of the Cape’s oldest wine regions.

    OUR HOME FOR MORE THAN A CENTURY

    Situated on the cool slopes of the Dorstberg, with Table Mountain as backdrop, Diemersdal provides the perfect setting for the production of unique, soulful wines. The farm covers 340 hectares of land, with 180 of those under vines. The rest consists of grazing land, as well as a sizeable area of Renosterveld, one of the most threatened vegetation types in the world and an asset we work hard to conserve. The homestead itself is well preserved and the palm trees planted decades ago by Grandfather Matthys Louw have grown as tall as the whitewashed gables, whispering tales of a bygone era.

    THE IMPORTANCE OF TERROIR

    Diemersdal Wines are the perfect expression of the distinct Durbanville terroir; the sum of the complex interaction between topography, soil content and climate. The grapes that go into Diemersdal Wines are grown under optimal conditions, in deep red Hutton soils, featuring decomposed granite and a high clay content. The vineyards, situated on the northern and southern slopes of the Dorstberg, are subject to glorious cooling mists that roll in each afternoon from the Atlantic Ocean. The grapes are grown under dryland conditions, with no irrigation, which allows them to uniformly ripen and develop concentrated flavours. The combination of excellent soil, varying aspect, slopes and the high rainfall of 700mm per year all contribute to the uniqueness of Diemersdal Wines.

    THE CELLAR

    At Diemersdal we blend the old and new worlds of winemaking.
    In pursuit of the award-winning red wines that give expression to the rich diversity of the terroir, we use traditional open fermenters to enhance the natural flavours and soften the tannins in our grapes. We take great care in choosing the barrels for each cultivar. For the white wines, we have a brand new state-of-the art winery where we adopt an approach of minimum intervention to conserve prominent varietal character. To continually produce unique wines, our winemakers pay meticulous attention to detail and spend time experimenting with new techniques, barrels and yeasts.

  • Boplaas

    ABOUT OUR FAMILY

    Although our story dates back to 1880 when the first brandy was crafted at Boplaas by Daniel Nel, for export to London, it is only since 1980 that Boplaas in its current form came into existence. Being a born entrepreneur, Carel Nel’s first business venture was buying old broken antique furniture, getting it restored and re-selling it. After finishing is BSc studies in winemaking, he joined his father on the farm. Always on the lookout for budding opportunities, he soon started a fruit drying, fruit preserve and jam business and over time used the profits to build a cellar on the farm.

    The success of the Boplaas vrugtehappies (dried fruit titbits) and other dried fruits allowed us to follow our true passion of crafting fine wines in the Klein Karoo. The foundation stone of the new cellar was laid on 1981 with the first Boplaas Estate wines released in 1982. Our very first SA Champion Port was crafted in 1986 and was awarded this coveted title at the National Young Wine Show.

    Towards the end of the 80’s we established the first vineyards at Ruiterbosch in the Outeniqua Mountains, the first cool climate site in the Southern Cape. This allowed us to produce Chardonnay, Riesling, Pinot Noir, Sauvignon Blanc and Méthode Cap Classique (traditional bottle fermented sparkling wine).

  • Beeslaar Wines

    Abrie Beeslaar is the cellarmaster at Kanonkop Estate in Stellenbosch, a position he inherited from his mentor and pinotage specialist Beyers Truter. There he works with Bordeaux varieties as well as pinotage; but for his own label he and his wife Jeanne chose to focus on South Africa’s very own grape variety. 2012 was the first bottling of Beeslaar Pinotage; the 2013 was awarded the coveted five stars in the 2016 Platter’s Guide.

    The wines differ from those made at Kanonkop, displaying perhaps a more modern interpretation of the grape. What is certain is that these wines offer cellaring potential as well as immediacy of fruit, and that this is a new name to watch.

  • Beau Constantia

    Beau Constantia is located at the peak of Constantia Nek and features of the highest vine plantations in the Cape being as high as 350 meters above sea-level. The Beau Constantia’s manicured vines overlook sweeping views of the Helderberg and Stellenbosch mountains and as far as Hangklip over False Bay.

    Beau Constantia was established in 2002 by Pierre and Cecily Du Preez following the ravaging fires that destroyed the natural Fynbos vegetation and pine forests that were before. The slopes were subsequently cleared and terraced so facilitating prime opportunity for establishment of vineyards. Following intensive soil analysis and the assistance of Mr Japie Bronn, the first vines were established in 2003.

    Great patience and skill were required during the development of the vines given the steepness of the slopes. To date Beau Constantia has proudly established 11.47 hectares of vineyards from which their boutique range of wines are produced. Noble grape varieties planted at Beau Contantia include, Sauvignon Blanc, Semillon, Viognier, Merlot, Malbec, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Shiraz.

    Beau Constantia Viognier displays great potential on the farm as a grape variety following the maiden vintage of it’s release in 2010. The 2010 Beau Constantia Cecily Viognier received a 92 point rating from Mr Neal Martin, Wine Advocate reviewer of South African wines for Robert Parker, and was hailed as the best Viognier at the 2011 Novare Terroir Wine Awards.

    More recently, Beau Constantia introduced a second range of wines which includes a white blend of Sauvignon Blanc, Semillon and Viognier and a red blend of Cabernet Franc, Merlot and Petit Verdot both known as Pas De Nom.

    In addition resident winemaker at Beau Constantia, Justin van Wyk, recently released two premium Bordeaux style red blends. The first of the two, named Beau Constantia Lucca, is a classic, elegant blend of Merlot and Cabernet Franc. The second blend is named after Lucca’s brother, under the label Beau Constantia Aidan, and is more opulent and contemporary in style being a blend of Malbec, Merlot, Petit Verdot and Cabernet Sauvignon.

    Beau Constantia is a newcomer to the Constantia Valley Wine Route. The wines of Beau Constantia have only recently been added to the portfolio of Vin Africa for which exclusive import rights to Europe have been granted to us. We will endeavor to have all the latest vintages available for you, but we ask for your kind understanding should this not always be the case. Should you be traveling to Cape Town, be sure not to miss out on the opportunity of visiting Beau Constantia to taste their wines whilst admiring the breathtaking views from the Beau Constantia tasting room.

  • Ntsiki Biyela-Winemaker

    Aslina is a wine company owned by Ntsiki Biyela who is the first black woman winemaker in South Africa. Aslina is the name of her late grandmother who was and is her inspiration. Ntsiki Biyela grew up under her grandmother’s guidance and care.

    After 13 years of being a winemaker and ambassador of Stellekaya wines, Ntsiki Biyela continued her journey of inspiration by starting her own brand. This followed the collaboration she has been doing with a Californian winemaker which was a brain child of Mika Bulmash from wine for the world. Ntsiki has consulted in France, making wine under Wine makers Collection in Bordeaux.
    She grew up in Mahlabathini, a rural village in Kwazulu Natal, and matriculated from high school in 1996. Having spent a year as a domestic worker, she was awarded a scholarship to study winemaking in 1999. She graduated in 2003 with a BSc in Agriculture (Viticulture and Oenology) at Stellenbosch University and joined Stellekaya the following year. Ntsiki was crowned Woman Winemaker of the Year in 2009 and has been the finalist for two consecutive years for The Most Influential Women in Business and Government.

    She has received extensive media coverage throughout the world, including features on CNN, the front page of the New York Times, CNBC, SABC (multiple shows), Good Morning America, Classic FM, SAFM, Ukhozi FM and more.
    Ntsiki is involved in the judging of competitions in the wine industry – for example, SAA wine selection, Diners Club Winemaker of the Year competition, IWSC (International Wine and Spirit Competition) and the Nederberg Auction, to name but a few.

    Finally, she sits on the board of directors for the Pinotage Youth Development Academy, which provides technical training and personal development for young South Africans in the Cape Winelands, preparing them for work in the wine industry. The programme offers them the unique opportunity to emulate her own considerable success

  • Rousseau Wines in restaurants

    In data de 2 Octombrie 2020,Rouseeau Wines a participat la o degustare de vinuri alaturi de Loris Restaurant

    Au fost degustate vinurile noastre impreuna cu maestrul somellier Stefan Teris care a participat alaturi de noi la al doilea eveniment din acest an

    Sperand ca nu va fi ultimul ,asteptam cu nerabdare evenimentul de la cumpana dintre ani cu o degustare grandioasa de vinuri africane ,recomandate de Andre Rousseau .

    Good Taste-Good Wine

  • Wine Events

    Cape Wine – Postponed to 2022

    As the world focuses its gaze on the South African wine industry, it is with pride that we take the opportunity to stand tall and shine on our biggest platform: CapeWine. Original, exciting and in some cases even maverick, South African wines are making waves across the globe for the top quality offering and value for money that is opening up a host of new markets and exciting opportunities for our wines.

    Cape Wine – Postponed to 2022
    Date5 – 7 October 2022
    Website http://www.capewine2018.com
  • South Africa expects exceptional 2020 vintage despite COVID-19 lockdown

    Intermediate harvest report South-Africa 2020
    South Africa’s 2020 wine grape crop is expected to yield exceptional wines.
    The industry is busy harvesting the last few thousand tonnes across eight of its 10 wine regions, thanks to a last-minute concession from the South African Government to continue harvest and winemaking activities during the country’s COVID-19 lockdown from 26 March until 16 April 2020.
    According to an estimate released by the industry body SAWIS (SA Wine Industry Information & Systems) in the third week of March, viticulturists and cellar producers expected the wine grape crop to be only somewhat larger than a small 2019 wine grape crop, but still smaller than the five year average of 1.36 million tonnes.

    “Although there is great variation in crop size due to the geographic distribution of the South African wine industry, the estimated crop size can in general be attributed to smaller berry sizes, the prevalence of botrytis rot and ongoing drought in certain areas,” says Conrad Schutte, manager of the wine industry body Vinpro’s viticultural consultation services.
    The occurrence of wind during the growing and ripening periods in certain regions contributed to smaller berries, which gave rise to lighter crops and lower juice recoveries. “Smaller berries also have greater flavour and colour concentrations, which will be reflected in exceptional quality in the wines,” Conrad says.
    While the ongoing drought in the Klein Karoo region still had a negative effect on the crops recovered in this region, the Olifants River region that was hit particularly hard by the drought in previous years, did surprisingly well thanks to moderate ripening conditions, adaptations in cultivation techniques and vineyards that have recovered better than expected.

    Harvest may continue, but sales banned
    When the South African Government published its COVID-19 lockdown regulations on 25 March 2020, all wine industry activities were prohibited, including the production, distribution and sale of alcoholic beverages (which includes local sales and exports) from midnight on 26 March until midnight on 16 April 2020.
    However, through advocacy by various industry bodies, Government made a last-minute concession just hours before midnight on 26 March 2020 that “harvesting and storage activities essential to prevent the wastage of primary agricultural goods” would be regarded as essential services that may continue during the lockdown.

    Vinpro, the representative body for close to 2 500 South African wine grape producers, wineries and wine-related businesses, said that the industry is grateful to Government for the concession and called on its members to adhere to the regulations, including strict hygiene controls during transport and in the workplace, as well as ensuring that all staff members are in possession of the necessary permits to travel for work purposes.
    Meanwhile local sales, exports and the distribution of alcoholic beverages are still prohibited during the lockdown, including the delivery of online wine orders.
    “We have a full grasp of the severity of the global COVID-19 pandemic and support President Cyril Ramaphosa on his decision to take extreme measures to ensure the nation’s safety,” says Vinpro MD Rico Basson. “However, the ban on exports and capacity constraints at our main ports will especially have a significant effect on the survival of the South African wine industry, and more importantly, the livelihood of the close to 300 000 persons employed by the value-chain.”
    Around half of South Africa’s wine production is exported. Vinpro, SA Liquor Brand Owners Association (SALBA) and Wines of South Africa (WoSA) have put together an Exporters Task Team to strengthen ongoing deliberations with Government, which they hope to resolve before the weekend.

    Difficult times drive collaboration
    South African wine grape producers are innovative and have done a lot over the past few years to adapt to various difficult situations including changing weather patterns, a challenging economic climate and political uncertainty.
    The COVID-19 pandemic lockdown has once again showed how the South African agricultural community has come together, determined to continue the harvest in difficult circumstances and with restrictions to bring in the last grapes for 2020
    “In these unusual conditions producers and agri-workers have set the example of what this Rainbow Nation embodies by acting swiftly to implement extra security measures and making sure they comply with the regulations as stipulated by Government,” Rico says.

    South Africa offers exceptional quality
    Despite a myriad of challenges the industry has faced, WoSA CEO, Siobhan Thompson says one of the most heartening elements for the South African wine industry has been the increased recognition the country has seen for the quality of its wines.
    Whether it be in ratings from the likes of Tim Atkin MW, or top scores from international competitions such as the International Wine & Spirit Competition and Decanter World Wine Awards, she says South African wines have consistently shown stylistic flair and exceptional quality which resonates with wine drinkers across the globe.
    “Our focus is still on the premiumisation of our wines, across the board,” Siobhan says. “While our offering is still extremely competitive in the global market place, our producers have realised that they have been underselling themselves and in order to level the playing field, we have had to increase our pricing to bring it in line with that of our competitors. We’ve upped our game in terms of quality and it is therefore only to be expected that our pricing needs to follow this trend.”
    While the COVID-19 outbreak may have major effects on not only the wine industry, but many others, there is likely to be a major shift in the way the industry does business. Virtual tastings may become the new normal as producers turn to online applications such as Zoom and Houseparty to engage with their importers, agents and even their consumers across the globe.
    Siobhan believes this will allow the South African wine industry to increase its reach and could potentially lead to a rise in new markets that have been previously unexplored. “We need to embrace this change and see the opportunity that lies ahead.”

    “As an industry, we have always remained positive, and will continue to do so, despite our current challenges. Once normality returns and we are back to business as usual, our producers will be ready to continue with the sale and promotion of South African wine and hopefully, in years to come, we will remember this period as one that gave us the time for introspection, to regroup and to come back even stronger than we were before,” Siobhan says.

    The official 2020 South African Wine Harvest Report will be issued on 5 May 2020.

    Source: Published with permission from WoSA

    Article from:https://vinexion.com

  • South Africa 2020 – Region of Wines 2020

    South Africa 2020 – Region of  Wines 2020

     

    OVERVIEW
    South Africa’s 2020 wine grape crop will bring exceptional wines to consumers, following favourable conditions throughout the season.
    The 2020 wine grape crop is estimated at 1 349 883 tonnes, according to the latest estimate of industry body SAWIS (South African Wine Industry Information & Systems) on 24 April 2020.
    It is 8.2% larger than the 2019 harvest.

    Weather conditions were favourable in general and the bunch numbers looked promising early in the season, but windy conditions during the set and sensitive berry growth stages resulted in smaller berries and a lighter crop. The season was also characterised by great variation between and even within the same vineyard blocks in areas that experienced dry conditions.

    The Stellenbosch, Swartland, Cape South Coast, Paarl and Breedekloof regions all harvested more wine grapes than in 2019, with the Olifants River region almost returning to its normal production levels after being one of the regions hardest hit by the recent drought. The Klein Karoo region still struggles with the ongoing drought, which was also experienced in certain parts of the Robertson region, while frost damage resulted in great crop losses in the Northern Cape.

    THE COVID-19 SCURRY
    Although the harvesting season kicked off around two weeks earlier than usual, the unexpected announcement of the COVID-19 lockdown, in effect from 26 March 2020, created a scurry among many producers to harvest the last grapes of the season and complete winemaking processes in cellars. Wine-related activities were initially prohibited, but Government made a last-minute concession which allowed for the harvesting and storage activities essential to prevent the wastage of primary agricultural goods during the lockdown. At the time, around 40 000 tonnes still needed to be harvested.

    2019/20 GROWING SEASON
    Most regions experienced a better post-harvest period than previous years. The leaves fell around the same time or later than usual, vines were healthier and producers had access to post-harvest irrigation water.
    Sufficient cold units were accumulated during the winter to break dormancy, while rainfall varied across regions but was mostly below average.
    With spring came mostly favourable conditions, which contributed to a somewhat earlier but even bud-break. The early growing season was especially known for good, homogenous shoot growth.
    During summer, temperatures were moderate during the ripening period, with the absence of characteristic heat peaks. These conditions particularly bode well for the flavour retention in the grapes. Rainfall during the ripening period relieved pressure on water resources in some regions, while it resulted in a surge in diseases (downy mildew, sour rot and botrytis) and necessitated proper weed control in other areas.

    WINE QUALITY EXCEPTIONAL
    “Although it’s always important to take our diversity over ten wine grape growing regions into account, the industry had a very good season overall, which we believe will bring great quality wines to consumers,” says Conrad Schutte, consultation service manager of the wine industry’s representative body Vinpro.
    “We are excited about the exceptional wines that will flow from the 2020 wine grape crop, with Chenin Blanc and Chardonnay leading the pack,” Conrad says. “The early cultivars showed very good acidity, and the colour and tannin analyses in the red wines promise full wines with concentrated flavour profiles.”

    The 2020 wine harvest – including juice and concentrate for non-alcoholic purposes, wine for brandy and distilling wine – is expected to amount to 1 046.2 million litres at an average recovery of 775 litres per ton of grapes.

    READY FOR THE MARKET
    Following restrictions on both local sales and wine exports during South Africa’s COVID-19 lockdown, the industry was relieved that Government allowed for the export of alcoholic products from 1 May 2020, including transport to ports and airports, as well as related activities to prepare wine for exports such as bottling and labelling.

    “As an industry we are grateful and relieved to be able to resume exports. This finally enables us to showcase our exceptional new 2020 vintage wines to trade, media and consumers around the world,” comments Siobhan Thompson, CEO of Wines of South Africa.

    She continues, “We would like to thank all of our international networks of agents, importers and friends who have never wavered in their support of our wine and our people, despite the challenges we’ve faced as an industry.”

    South Africa is the ninth biggest wine producer world-wide and produces about 3.3% of the world’s wine. The wine industry more than R36 billion to the country’s gross domestic product (GDP) and employs nearly 300 000 people.

    OVERVIEW OF REGIONS

    BREEDEKLOOF
    Slightly larger crop than in 2019, however the occurrence of wind during berry growth had a negative effect on flowering and set in some areas.

    CAPE SOUTH COAST
    Better yields than the previous season, thanks to favourable climatic conditions, the implementation of Guyot pruning systems, utilisation of chemicals to break dormancy and amendments to fertilisation programmes.

    KLEIN KAROO
    Yet another small crop due to the ongoing drought and a shrinking area under vines.

    NORTHERN CAPE
    Lower than expected production, due to severe frost experienced at the end of October in the lower lying areas east of Upington.

    OLIFANTS RIVER
    A great year as vines are recovering well following the drought and the region had better water supplies than during the previous season.

    PAARL
    A better crop than in 2019, owing to beneficial post-harvest conditions, sufficient water for irrigation and moderate temperatures during ripening.

    ROBERTSON
    Smaller yields due to water shortages in certain parts of the region, as well as smaller berries caused by wind during set, a decline in new plantings and the occurrence of botrytis and sour rot following rain in January.

    STELLENBOSCH
    A bigger wine grape crop than in 2019, thanks to good reserves being accumulated in the post- harvest period, rain during critical berry growth stages and moderate climate throughout the growing season.

    SWARTLAND
    Bigger yields than in 2019, characterised by good bunch figures thanks to good post-harvest and winter conditions. Soil profiles were also supplemented well through late winter rainfall.

    WORCESTER
    Varying yields throughout the region, with producers recording a somewhat larger crop than in 2019.

    Source: Published with permission from WoSA

    www.vinexion.com

    ISSUED by:
    Vinpro
    SAWIS (South African Wine Industry Information & Systems)
    WoSA (Wines of South Africa)

  • Northen Cape 2020

    Northern Cape 2020

     

    OVERVIEW

    “The Northern Cape region experienced an average 2020 season in terms of yields per hectare and was characterised by good quality wines produced at acceptable volumes in the cellar,” says Henning Burger, viticulturist at Orange River Cellars.

    The harvest season kicked off at least seven days earlier but continued without an exceptional peak. The region was grateful for a good and blessed year, despite problems with ESCOM’s electricity supply during the mid-peak period.

    Almost the entire 2020 harvest was taken in before the COVID-19 lockdown on 26 March 2020, although the lockdown had an impact on the remaining processes in the cellar. However, these challenges were overcome by good management and hard work by the wine-makers to attend to the wines with the minimal help.

    PRODUCTION TRENDS

    Orange River Cellars – that harvests the majority of the region’s grapes – produced a somewhat smaller harvest than in 2019. This was partly due to frost damage which occurred towards the end of October 2019. The 2019 harvest was also exceptionally good. All wine grape cultivars produced lower yields per hectare than in 2019.

    CLIMATE AND VITICULTURAL TRENDS

    The vineyards in the Northern Cape region were healthy during the post-harvest period with no occurrence of diseases. The warm temperature continued until late in May, which resulted particularly in limited regrowth of vigorous blocks. The first real frost only occurred late in May this year. Vineyards were also pruned at least two weeks later than usual.

    The number of cold units which were accumulate by June, were significantly lower than the corresponding time in 2018. The total cold units for the entire winter period until the end of August were also lower than in the previous year. It was evident after leaf fall and during the pruning stage that grape bearing shoots ripened optimally and were available in sufficient amounts for the use in cultivars pruned with long-bearers. It was cold until the end of August with day and night temperatures starting to increase gradually from the beginning of September.

    The vineyards started budding from 7 September – around five to seven days earlier than the previous season. This tendency was partly driven by warm day and night temperatures during the first half of September. At times the temperatures dropped suddenly and increased again gradually as required by the many cold fronts that occurred during September throughout the Western Cape.
    The vineyards had even bud burst and mostly all cultivars showed a good budding percentage. The bunches were abundant which brought on a positive prospect for a good 2020 harvest. However, wide-spread frost damage occurred at the end of October – in particular in the low-situated vineyards, east of Upington.

    GENERAL COMMENTS
    The vineyards were healthy and vigorous until the end of January, despite more than 75 mm of rain that occurred during mid-December in the Upington area. However, regular wide-spread rain during February resulted in rot and also resulted in limited crop losses.
    Fortunately the region didn’t have any water shortages during the 2020 season, since the dam systems in the Orange-Vaal System were filled up more than 70%.

    GRAPE AND WINE QUALITY
    The quality of the grapes was excellent, with good acidity and pH levels up until the end of February. Unfortunately the regular rainfall during this month resulted in uneven quality due to rot.

    Healthy grapes which were produced under good, more moderate climate conditions and lower yields than in the 2019 season, are reflected in beautifully balanced wines. The colour development in the red cultivars was consistently good as a result of the lower than normal temperatures which occurred during phase 2 of the berry development cycle.

    The alcohol levels were higher than the previous year – partly ascribed to the increase in sugar grading for white wine grapes as well as the fact that the harvest was smaller this year than in 2019. Juice recoveries were consistently good at all the cellars, with an average recovery of 785 litres per ton. Both early Chenin Blanc and Colombar grapes that were received and processed in 2020, are showing excellent quality.

    Source: https://vinpro.co.za

    https://www.vinexion.com

    Published with permission from WoSA

  • Paarl Region -South Africa

    2019 Harvest Report Paarl, South Africa

    From mid-May untill the end of June the combination of good rainfall and cold weather were sufficient to meet the vines needs. July on the other hand was warm and had little rainfall, which led to early bud burst. During August and September, there was plenty of rainfall which replenished water storage and farm dams. The cold and wet conditions however slowed the shoot growth. Gale winds and a cold front in October led to poor berry set especially in higher regions. During January the temperature was lower and the harvest started on time, in the end temperatures rose however and the harvest pace had to be increased. Regular rain showers and cooler weather during February caused lots of grapes to reach sugar levels at a slow pace. A lot of uneven patterns were seen.

    The 2019 harvest is bigger than the 2018 harvest, but it is still lower than the 5-year average. The yields of sauvignon blanc were exeptionally small, while the yields of chenin blanc and pinotage were bigger.

    In regard to the quality of the wines: the analyses were promising at the beginning of the harvesting season, but then pH levels suddenly rose during the second half. Titratable acidity levels were therefore very high. Malic acid levels remained stable. Furthermore, colours and tanines are looking good. Therefore, good quality wines can be expected in particular the sauvignon blanc, chenin blanc and pinotage.

    Vintage2019
    Website https://www.wineland.co.za
    https://www.vinexion.com
  • Stellenbosch Harvest Report 2020

    Stellenbosch Region

    OVERVIEW
    “The Stellenbosch region is expecting excellent wines with good quality from a bigger wine grape harvest,” says Etienne Terblanche, Vinpro’s viticulturist for the Stellenbosch and Cape South Coast regions.
    The moderate growth season as well as the seasonal rainfall at the start of the 2020 harvest, laid the foundation for a good season. The early cultivars are showing good acidity and sugar levels, whereas the later cultivars delivered wines with good concentrations, structure and desired alcohol levels.

    “Stellenbosch producers can celebrate and be proud of the 2020 harvest with regards to both the crop size and quality in the cellar, despite obvious challenges and pressures because of the COVID-19 pandemic,” says Etienne.

    PRODUCTION TRENDS
    Producers in the Stellenbosch region had a significant improvement in their productions, as opposed to the relatively small harvest in 2019. The bigger yields are mainly ascribed to a favourable, wet post- harvest period, sufficient winter cold and a moderate growth season.

    The good winter cold was particularly favourable for sensitive cultivars such as Chardonnay and Shiraz, having had a positive impact with regards to budding percentages which led to a bigger harvest. Cultivars which would normally be harvested in die middle of the season, had good flowering and berry set conditions in particular. Merlot especially produced high yields, whereas Sauvignon Blanc and Chenin Blanc delivered average yields. Late cultivars such as Cabernet Sauvignon showed a conservative improvement with regards to yields, although berry dehydration occurred specifically in this cultivar, which might have a negative impact on the yields.

    CLIMATE AND VITICULTURAL TRENDS
    Good rainfall during the harvest and post-harvest season replenished soil profiles during this crucial time of reserve accumulation. Post-harvest irrigation was not necessary in some cases. The overall leaf fall was significantly later than in the preceding dry year. However, certain vineyards were not able to effectively accumulate reserves due to fungal diseases as a result of the moist weather conditions and this resulted in premature leaf fall. Environmental conditions as well as autumn temperatures were of such a nature that no significant regrowth took place that could subsequently limit the reserves. Early dormancy temperatures were significantly lower than in the previous season.

    The winter rainfall was lower compared to the 2019 season, but still higher than during the drought of 2016 to 2018. The rainfall was average during most of the winter months, apart from a particularly low rainfall during August. Cold units started accumulating about six weeks earlier than in the previous year and it was particularly distinctive in the way in which the cold units virtually accumulated uninterruptedly until early in August this year – as opposed to the typical warm periods that were recorded during the winter time over the past few years and resulted in various challenges. However, the temperatures gradually increased during August and some of the early cultivars had bud burst up to two weeks prior to the average budding dates.

    An exceptionally warm and dry spring resulted in good, even bud burst of early and mid-seasonal cultivars, after sufficient winter cold. The soil temperatures are usually low in cooler and wet spring conditions, which could result in delayed and uneven growth. However, this wasn’t the case this year. Cultivars such as Chardonnay and Shiraz initially showed excellent and even growth, mainly due to good spring temperatures and improved root activity.

    The temperatures during the flowering and berry set period were average, with significantly less fluctuations than in the previous season. Good rainfall measured at around 100 mm and even more towards the end of October was crucial to replenish the dry soil profiles and to lay the foundation for good and stress-free flowering and berry set conditions. Early and mid-cultivars exceeded expectations with regards to berry set as a result of these conditions, whereas late cultivars such as Cabernet Sauvignon had to develop berry set in cooler conditions, which in turn resulted in normal berry set.

    The growth season was characterised by sustained, moderate to cool day temperatures, combined with significant wind. Cool, windy conditions prevailed from November to December, with the exception of a short, warm period early in December which led to sunburn damage on susceptible cultivars. These cool conditions during the cell enlargement and division phase of the berries possibly led to smaller berry sizes, despite relatively low water stress. The region experienced gale-force winds above 90 km/h which caused damage particularly to thin canopies and some bunches. The vineyards in the mountain region were affected the most.

    The 2020 harvest period was characterised by typical dry conditions and moderate temperatures. Carry-over effects from the heat during spring and effective canopies promoted ripening in the early cultivars and were therefore harvested much earlier. Sustained, moderate temperatures occurred until the end of March and resulted in effective plant functioning and full maturity in late cultivars.

    GENERAL COMMENTS
    Cover crops were well established and have particularly accumulated good biomass during August, during which the region experienced higher temperatures. This ensured effective weed suppression. Historic problem areas will maintain a high population of snails, although they were less of a problem due to a drier spring.

    Fungal disease pressure was relatively high after the good rainfall during October and various generations of downy mildew were present from the flowering and berry set stage to late summer. Producers who didn’t modify their spraying programmes and frequency thereof experienced both crop losses (wilting of flower bunches) as well as effective canopies loss. Pinotage and Merlot were particularly affected by this.

    Mealy bug, weevil and katydid outbreaks were somewhat higher than in the previous season, although it was still under control. The growth season was characterised by good, even shoot growth which resulted in excellent canopies with sufficient capacity to ripen the crops.

    Seasonal rainfall during the growth season as well as moderate temperatures resulted in good vigour, whereas the high wind speeds towards the end of the summer kept the vigour and berry sizes under control.

    The early cultivars were harvested up to two weeks earlier than usual. However, the ripening pace slowed down towards the end of the harvest season and late cultivars were harvested at the normal time, due to the cooler temperatures and significant load. The bigger harvest and accelerated maturation placed some pressure on cellar space halfway into the harvest period.

    GRAPE AND WINE QUALITY
    Early indications of the wine quality are looking promising. Grape analyses of the early cultivars generally showed higher acidity levels, thus resulting in less addition than the normal amount of acidity at the cellars. Chenin Blanc stood out particularly.

    Wine laboratories confirmed normal yeast assimilable nitrogen (YAN) values, which could be ascribed to good, healthy canopies as well as effective irrigation scheduling and fertilisation programmes. Colour and tannin analyses of the red wines are appearing to be much better than in 2019 and the producers are expecting full-bodied wines with intensive flavour profiles.

    Average to below-average juice recoveries were reached due to relatively small berry sizes.

    Article from Vinexion.com

    Source: https://vinpro.co.za
    Published with permission from WoSA

  • Awards and Platters acknowledgement 2019

     Wine producer Andre Rousseau achieved excellent results for Platters 2019, the only acknowledged wine guide in South Africa
    Bourdeaux Red Babette 2016 received 4.5 stars-91%
    Sauvignon Blanc Grace 2018 received 4 stars-85%
    Sauvignon Blanc Grace 2019 received 4 stars-87%
    Wooded Sauvignon Blanc Sacharia 2018 received 4 stars-86%

     

  • Premii obtinute si recunoastere Platters 2019

    Producatorul de vinuri Andre Rousseau  a obtinut rezultate excelente pentru Platters 2019,unicul ghid de vinuri recunoscut in Africa de Sud

    Bourdeaux Red Babette 2016 a primit 4,5 stele-91%

    Sauvignon Blanc Grace 2018 a primit 4 stele-85%

    Sauvignon Blanc Grace 2019  a primit 4 stele-87%

    Wooded Sauvignon Blanc Sacharia 2018 a primit 4 stele-86%

     

     

  • The wine regions of South Africa-Terroir

    The wine regions of South Africa were defined under the “Wine of Origin” (Wyn van Oorsprong) act of 1973. Mirroring the French Appellation d’origine contrôlée (AOC) system, all South African wines listing a “Wine of Origin” must be composed entirely of grapes from its region.[1] The “Wine of Origins” (WO) program mandates how wine regions of South Africa are defined and can appear on wine labels. While some aspects of the WO are taken from the AOC, the WO is primarily concerned with accuracy in labeling. As a result, the WO does not place adjunct regulations on wine regions such as delineating permitted varieties, trellising methods, irrigation techniques, and crop yields.

    The WO system divides growing regions into four categories. The largest and most generic are Geographical Units (such as the Western Cape region) which subsume the smaller, but still broad spanning Regions (such as Cape South Coast). Under these are clustered districts (like Walker Bay) and within them are wards (such as Elgin). Although these are geographic units, regions and districts are largely traced by political boundaries (wards are the segment most defined by unique, Terroir characteristics)

  • Regiunile viticole din Africa de Sud-Terroir

    Regiunile viticole din Africa de Sud au fost definite prin actul “Vin de origine” (Wyn van Oorsprong) din 1973. Oglindind sistemul de denumire franceză de origine auto controlée (AOC), toate vinurile sud-africane care prezintă un “Vin de origine” trebuie să fie compus în întregime din struguri din regiunea sa. Programul „Vinul de origine” (WO) prevede modul în care sunt definite regiunile viticole din Africa de Sud și poate apărea pe eticheta vinului. În timp ce unele aspecte ale WO sunt preluate din AOC, WO se preocupă în primul rând de acuratețea etichetării. Drept urmare, WO nu stabilește reglementări adiacente cu privire la regiunile vitivinicole, cum ar fi delimitarea soiurilor permise, metodele de spalare, tehnicile de irigare și randamentele culturilor.

    Sistemul WO împarte regiunile în dezvoltare în patru categorii. Cele mai mari și mai generice sunt unitățile geografice (cum ar fi regiunea Capului de Vest), care subsumează regiunile mai mici, dar încă largi (cum ar fi coasta de sud a Capului). Sub acestea se află cartiere aglomerate (cum ar fi Walker Bay), iar în interiorul acestora sunt secții (cum ar fi Elgin). Deși acestea sunt unități geografice, regiunile și districtele sunt în mare parte trasate de granițele politice (secțiunea este segmentul cel mai definit de caracteristicile unice Terroir)

  • Wine Fermentation Process

    The process of making Sauvignon Blanc is a simple one. It is generally fermented in stainless steel tanks. And, in order to retain the grape’s fruitiness, it is fermented at low temperatures, which maximizes its fruit potential. A recommended fermentation temperature range is 42° to 50° F (5.6° to 10° C) After the destemming we prefer to keep the juice on the skins for 12 hours before we press, this will also enhance the fruit potential.

    With Sacharia the fruit is put directly in the press – for whole bunch pressing ; This is a method that is widely used for white wine production because it usually produces a more delicate, less phenolic wine ; after pressing the juice immediately goes to barrel to start fermentation.

     

    I only use French oak Barrels

    Size: 225 Lt

    Age: 2nd ;3rd and 4th Fill

    No new wood – I want the fruit to integrate with the barrel so that there is a balance between wood and wine- showing ELEGANCE

    Andre Rousseau-Wines Maker

  • When is a vineyard ready for harvest?

    We are currently harvesting  now, our harvest season starts End January to end March . Usually the first cultivars harvested is our white varieties ; like Sauvignon Blanc , Chardonnay , Chenin Blanc , Semillon ect and your red varieties will follow later.

    Most of the white varieties will be harvested from 22.5˚ Balling to 24˚ Balling and the red 24 to 25,5˚ Balling

    Balling refers to

    The amount of sugar in grapes is measured by a tool called a Balling Meter. The longer grapes hang on the vine the more sugar there is in the fruit (and the higher the degrees Balling). The objective is to pick when there’s enough – but not too much – sugar.

    Andre Rousseau-Wines maker

  • Când sunt pregatite viile pentru recoltare?

    Acum este perioada de recoltare.Sezonul nostru de recoltare incepe la sfarsitul lunii ianuarie pana la sfarsitul lui martie.De obicei ,primele culturi recoltate sunt soiurile noastre albe, precum Sauvignon Blanc,Chardonnay,Chenin Blanc,Semillon,iar cele  rosii vor urma mai tarziu.

    Majoritatea soiurilor albe vor fi recoltate de la 22.5″ Bailing la 24″ Bailing si cele rosii de la 24″ Bailing la 25.5 ” Bailing.

    “Bailing” inseamna cantitatea de zahar din struguri.Aceasta   este masurata printr-un instrument numit “Bailing Meter”.Cu cat strugurii  mai lungi atarna de vita ,cu atat mai mult zahar exista in fructe(si astfel gradele de balonare sunt mai mari)

    Obiectivul  este sa alegem strugurii care contin suficient -dar nu prea mult-zahar

    Andre Rousseau-Producator de vinuri

  • Proces-metoda de fermentare

    Procesul de fabricare a Sauvignon-ului Blanc este unul simplu.In general este fermentat in rezervoare din otel inoxidabil si, pentru a pastra fructatia strugurilor ,acesta este fermentat la temperaturi scazute ,ceea ce maximizeaza potentialul fructelor.Intervalul de  de temperatura recomandat este de 5-6 grade Celsius pana la 50 grade F (5.6  grade Celsius pana la 10 grade Celsius).Dupa stoarcere, preferam sa pastram miezul si pielea  timp de 12 ore inainte de a-i  presa,lucru care va imbunatatii si calitatea fructelor.

    Pentru  Sacharia,fructele sunt puse direct in presa -pentru pastrarea intregului buchet.Aceasta este o metoda care este utilizata pe scara larga pentru productia de vin alb,deoarece produce un vin mai delicat,mai putin fenolic, dupa presare sucul trece imediat la butoi pentru a incepe fermentatia

    Tipul de baricuri

    Folosesc doar butoaie de stejar francez

    Dimensiunea: de 225 litri.

    Varsta a 2-a,a 3-a si a 4-a completare.

    Nu folosesc lemn nou-vreau ca fructele sa se integreze cu butoiul,astfel incat sa existe un echilibru  intre lemn si viticultura-producand ELEGANTA

     

    Andre Rousseau-Producator de vinuri