SAVOIR GLOBAL LLC

Is Rosé Going Out of Trend? French rosés, especially those from Provence, have maintained their popularity for the last two decades, driving growth for the category with year-over-year gains. However, this explosive growth seems to have been tempered in 2023, with seventeen large-selling French rosé brands realizing a 3% decline in sales. Is this an indication that this category has finally hit its peak, or just a small setback in its continued growth? While Provençal brands like Whispering Angel and Miraval experience declines, newer, lesser-known brands from other French regions and from other countries including Italy, US, New Zealand, Austria and Portugal have garnered interest from customers keen to explore different styles of rosé! With new entries to market, the launching of canned options in response to increased demand for single-serve options and growing enthusiasm for rosé worldwide, future forecasts remain bright and rosy! https://lnkd.in/eayzPaFD #rosé #roséwine #winetrends #getintheknow #tastesavoir #tasteknowledge

Did you know that August is Finger Lakes Wine Month? Since our recent visit, we have become so enamored with New York State’s premier wine-producing region! So, over the next few weeks, we will be sharing some facts and a few memories about the Finger Lakes AVA (American Viticultural Area), starting with: - The eleven (11) Finger Lakes were carved thousands of years ago by successive waves of glaciers, creating cuts as deep as 618 feet below sea level (Seneca Lake). - The large and deep freshwater lakes moderate temperatures across this cool climate region, providing ideal conditions for quality grape growing and ripening. - The first vines were planted in Hammondsport, New York in 1829 by Reverend William Botswick. By 1900, more than 50 wineries were established along the lakes. - The Finger Lakes American Viticultural Region (AVA) was established in 1982 and comprises two sub-AVAs- Cayuga Lake AVA and Seneca Lake AVA. - The region boasts 130 wineries with 9,393 acres under vine. Stay tuned for future posts about this dynamic (and breathtaking) region which produces “World-Class Wines, (made by) Hardworking People!” #fingerlakes #flxwinemonth #flxwine #newyorkwine  #flxwinealliance #flxrieslingcamp  #cheerstofingerlakes

It’s World Albariño Day!!   This white grape variety hails from the Iberian Peninsula, traditionally grown in Rías Baixas, a wine region in Galicia in northwestern Spain, as well as in the Monçao and Melgaço region of Portugal (known as Alvarinho).   The grape typically produces youthful, light-bodied wines offering seductive florals or fresh herbs along with bright green, citrus and stone fruit flavours, zesty acidity, lower alcohol and natural salinity and minerality. But there are many other styles produced, with additional flavours and texture from lees- or barrel-aging, making the wines more age-worthy! Whatever the style, Albariño/Alvarinho is ideal for balmy summer days and pairings with seafood and sushi through rich (and even spicy) dishes like risotto and Thai noodles!   If you like Sauvignon Blanc or Chablis, you will definitely enjoy a glass of Albariño/Alvarinho! Sparkling or still, we enjoy all types and styles from both sides of the Minho river (especially from Soalheiro of Portugal), and from many other wine-producing regions around the world (especially Uruguay)! #albariño #alvarinho #worldalbariñoday #elcaminodelalbarino #tastesavoir #tasteknowledge

According to Meininger's International, having knowledge about wine is becoming more and more important to consumers! A survey of 1,500 wine drinkers across Germany, ages 18 to 75, revealed that wine is an interesting subject (59%), often a frequent topic of conversation among friends (35.9%) and with partners. Wine is also an important topic for singles, who find people who know a lot about wine attractive. In addition to improving the wine (and spirits) experience, showcasing your knowledge can impress your family, friends and colleagues! Interested in learning more about wine (and spirits)? Contact us to coordinate a wine (and spirits) tasting event, or to learn more about WSET Wine and Spirits certifications! #wineeducation #winetasting #spiritseducation #spiritstasting #tastesavoir #tasteknowledge

Sipping Champagne in the middle of your morning run?   While such an experience may sound peculiar (and just a bit fun!), Champagne was once considered a performance enhancer by athletes. And, with T – 3 days until the start of the 2024 Summer Olympics in Paris, there’s no better time to explore the fascinating history of France’s iconic sparkling wine!   Alcohol, in general, was appreciated for its stimulating effects and rejuvenating effervescence, with trainers believing that the sugar content of Champagne (and brandy!) would boost performance. In 1908, the winner of the Chicago Marathon, runner Albert Corey credited his win to a steady supply of Champagne.   It was only after later studies on the effects of alcohol on hydration that trainers no longer offered athletes glasses of bubbly. While athletes now rely on protein shakes and other energy boosting products, spectators and enthusiasts can indulge in a bit of nostalgia and luxury of Champagne (or other sparkling wine)!   Cheers to enjoying the 2024 Olympics in true style! What bubbles will you be sipping on to celebrate the official start of the Olympics?   #olympics2024 #champagne #sparklingwine #alwayslearning #tastesavoir #tasteknowledge

It’s Summer, and many are sipping on whites and rosés while basking in the ever-increasing temperatures. While it may seem somewhat sacrilegious, this is your gentle reminder that many red wine styles can provide a welcome respite at this time of year… especially after a few minutes in the fridge, freezer or in an ice bucket! Yes, many of you will quickly retort that “red wines should be served at room temperature”! However, this is with little consideration of the “room temperature” rooms used to have when the expression was first created. So, which red wines are best served chilled? Typically those that are fruit-forward with relatively high acidities, lower levels of alcohol and tannin, and light to medium bodies. Most are better served at 12°C - 14°C, with the lightest of styles best at 10°C. While the go-to chillable red is Beaujolais (made from the Gamay grape), we encourage you to consider other thirst-quenching and refreshing red wines beyond this gem from the south of Burgundy! This list is not exhaustive, so feel free to share other (and your favourite) chillable reds with us in the comments! #summer #chillablereds #wine #tastesavoir #tasteknowledge

It’s #InternationalCavaDay! On this day, we celebrate the origins, craftsmanship and exquisite taste of this unique sparkling wine with origins in Catalonia, Spain. Inspired by the success of Champagne in France, Josep Raventós crafted the first ‘Cava’ in 1872 using the resilient white grape varieties of the vineyards of Penedès. Since then, Xarel-lo, Macabeo and Parellada continue to be at the core of #Cava production, though Chardonnay, Garnacha, Subirat Parent, Trepat, Pinot Noir, Monastrell are also authorized for (and are used in) the production of white and rosado styles. Let’s raise a collective toast to this effervescent treasure of Spain, and the diversity, versatility and dynamism it brings to our glasses! #InternationalCavaDay #DiscoverCava #CavaHistory #CelebrateWithCava #tastesavoir #tasteknowledge

Producer Spotlight: Quinta do Soãlheiro Savoir Global is proud to welcome Quinta do Soãlheiro as one of our newest producer-partners! It all started with one full parcel of Alvarinho planted in the Melgaço region of Portugal by João António Cerdeira. From this parcel ‘Soãlheiro’ (meaning sunny), João António’s passion for wines became a small independent family production in 1982. Now in its third generation of ownership, Soãlheiro continues to exemplify a spirit of innovation meeting territory and sustainability! From his son António Luís’ release of the first-ever Alvarinho-based sparkling wine in 1994, through his daughter Maria João’s love of nature and animals leading to the conversion of Soãlheiro’s vines to certified organic agriculture! Now celebrating over 40 years, the Cerdeira family, and the more than 150 families of grape growers they work with, create a range of dynamic white, rosé, red and sparkling wines, teas and an aguardente that reflect the territories of Monçao & Melgaço! Come and explore the wines of Quinta do Soãlheiro! #alvarinho #soalheiro #vinhoverde #portuguesewine #tastesavoir #tasteknowledge

Wine Term of the Day: "Sur Lie" (French for "on the lees"). Let’s first define the term ‘lees’- the dead yeast cells that exist as a result of the fermentation process. As we all know, the fermentation process requires yeasts to consume the sugars in grape juice to produce alcohol, carbon dioxide and heat. As sugar levels decrease and the concentration of alcohol increases in the ferment, yeasts die, the larger dead yeast particles ("gross lees") dropping to the bottom of the fermentation vessel along with small pieces of skins, stems and seeds left over from fermentation. Gross lees are often removed and discarded after fermentation. Fine lees are smaller particles which break down over time, releasing sugars and proteins into wine that slowly integrate into the wine, adding weight, complexity, depth and flavour. Ageing wine ‘on the (fine) lees’ can take a few weeks to a few months or years, depending on the winemaking region’s regulations and/or winemaker’s preference. Aromas and flavours commonly associated with wines aged ‘sur lie’ include bread, grains, nuts and yeast. Wines also develop enhanced textures, starting with the softening of the mouthfeel and, with extended time, more round and creamy textures. Aging wine ‘sur lie’ is a winemaking technique practiced around the world, more commonly associated with whites like Muscadet and traditional method sparkling wines, especially Champagne! P.S. Sur-lie aged red wines do exist! #winebasics #surlie #getintheknow #wineeducation #tastesavoir #tasteknowledge

Did you know that June 7th – 16th was Cava Discovery Week?   Though the dates have (just) past, we can continue to discover the quality and versatility of Spain’s signature sparkling wine throughout 2024 and beyond!   With origins in the winemaking area of Penedés, especially in the town of San Sadurní d’Anoia in Barcelona (and its surroundings), Cava is produced by 349 associated wineries sourcing grapes from has over 38,000 hectares of vineyards managed by more than 6,200 winegrowers.   In a quest to further guarantee quality, new Cava de Guarda Superior regulations were launched in 2022 with a commitment to 100% organic production from 2025 onwards and, with an average alcohol of 11%, Cava has boldly responded to rising trends towards lower alcohol and consumer interest in sustainable products.   Cava has definitely evolved from its initial imagery as a “budget-friendly” sparkling wine to wines of distinction, with many complex and ageworthy bottlings! Cava pairs harmoniously with every type of gastronomy, and is enjoyable in a glass or cocktail! During this year’s ‘Cava Crawl’ in New York City, we enjoyed Cava and cava-based cocktails with crudo oysters, a seafood tostada and fried chicken and caviar, each pairing showcasing how the just-ripe fruit flavours, acidity and creamy bubbles pair well with diverse flavours and textures of various cuisines!   And with such competitive pricings in comparison to other sparkling wines from around the world, Cava is definitely THE sparkling wine for summer!!   #cavadiscoveryweek #cava #organicwine #alwayslearning #tastesavoir #tasteknowledge