张玉波深圳尚都酒业’s Post

🌱 Soil Types & Wine Flavor 🍇 Ever wonder how soil affects your favorite wines? Soil types play a critical role in determining a wine's flavor, structure, and quality. Here's a quick breakdown: - Sandy Soil: Excellent drainage, leading to light, aromatic wines. - Clay Soil: Retains moisture, resulting in rich, full-bodied wines. - Silt Soil: Fine texture promotes smooth, balanced flavors. - Loam Soil: A mix of sand, clay, and silt, offering the best of all worlds for complex wines. Soil shapes wine from the roots up! 🌍🍷 🎯 Learn more at https://lnkd.in/gCTecg9p #soiltypes #wine

Wild yeast and variation in wine batches: a way to achieve true wine expression? 🍷 Wild yeasts, also known as indigenous or natural yeasts, play an interesting role in the fermentation process. When winemakers allow wild yeast to initiate fermentation, it can introduce a diversity of yeast strains compared to using commercial yeast. Wild yeasts are present on grape skins, in the vines and in the cellar environment. They can vary depending on the specific vineyard location and winemaking facilities. As these yeasts ferment grape sugars into alcohol, they produce different compounds and flavors. This diversity of yeasts contributes to the uniqueness of the wine’s characteristics. This can result in a wide variety of aromas, flavors and textures, giving the wine a sense of terroir – reflecting the specific characteristics of the vineyard and its environment. Although the use of wild yeast can be difficult to predict, many winemakers embrace it as a way to create wines that express the authentic essence of the grapes and the unique conditions of the vineyard. It's a fascinating aspect of winemaking that showcases the diversity and complexity found in different batches of wine. * Picture from Wine Folly. ☺️ #naturalwine #wildyeast #naturalyeast #wine #winelover #sommelier #sommelierlife

Hot Sacramento in the Central Valley California is of course a famous wine region. No less than 50% of the wine growing takes place here. The large Inland Valley, also called the Central Valley, is particularly productive. Everything grows and blooms here; two-thirds of all fruits and nuts in the United States come from here. This also includes grapes for both currants and wine. The warm Central Valley can be divided into the northern Sacramento Valley and the southern San Joaquin Valley. The largest agricultural activity takes place in the southern region. The Central Valley is approximately 650 km long and has a diverse soil structure. It is a former ocean floor that has created a marine deposit. Together with the erosion of the surrounding mountain ranges, an extremely fertile soil has been created. To the east lie the Sierra Nevadas while to the west the Coast Ranges with the Central Coast region. In short, Sacramento Valley Sacramento Valley is not particularly extensive when it comes to wine. And unfortunately, these wines are not easily available outside the region. These are mainly wines made from grape varieties that appreciate warmth, such as Syrah, Tempranillo, but also Malbec and Chenin Blanc. Read more about the sub-appellations https://lnkd.in/eUc9U3-n #wine #winelover #wset #wijn #wijnliefhebber

WINE TRUTH Blending red and white wine is not the only method to produce rosé. This is probably the most common method and due to its popularity and growing demand, it's the easier and faster way to produce rosé. Here are some additional methods used to produce rosé: > "Saigneé" is French for "to bleed" where red grapes are crushed into a bin and then the juice is drained out before it can soak up the color compounds found in the skins. > Then there is pressing off red grapes, letting the juice flow over and around the skins but preventing extended skin contact. This is considered the oldest method for rosé and is all about what happens in the vineyard. > Co-ferment or field blend is arguably the most interesting method. Essentially, you take white and red fruit, press it together, ferment it together, and bam! Rosé wine. We use this method for making our dark red rosé, Mariposa. The fruit is blended in the vineyard during harvest, this is called a "field blend". (This style of winemaking is one of our winemaker's favorites because it's true to the old-world style and showcases what the vineyard does and not the winemaking techniques.) #WineTRUTHS #WineMyths #Norton #NortonWine #FineWine #GlassofWine #Wineoclock #WineEnthusiastLife #WineConnoiseur #WineLifestyle #WineDestination #WineTravels #WineTraveler #OnCloudWine #VirginiaWineCountry #VirginiaWine #VirginiaWineLovers #SouthRiding #DC #WashingtonDC #Ashburn #AshburnVA #CentrevilleVA #MiddleburgLife #AlexandriaVA #ArlingtonVA #ChrysalisVineyards #TheAgDistrict

What Happens During Veraison in the Vineyards? There’s a reason for the influx of beautiful wine grape photos on every winery Instagram. It’s called veraison. It’s also known as “berry softening” and commonly defined as “the onset of ripening.” During veraison, wine grapes change both in physical and chemical composition. Veraison is influenced by climate and weather, but this change in color is a visual cue that harvest is coming. In a nutshell, here’s what happens during Version: 1.⁠ ⁠The grapes swell with water  2.⁠ ⁠⁠Sugar levels in the grapes rise  3.⁠ ⁠⁠Acid level in the grapes fall 4.⁠ ⁠⁠Flavours become riper  5.⁠ ⁠⁠White grapes change from green to golden  6.⁠ ⁠Black grapes change from green to purple Did you know about this? Follow Sonal Holland Wine Academy for all things wines and spirits. #sonalhollandwineacademy #sonalhollandwinesandspiritsacademy #veraison #wines #vine #vineyard #vino #winecourses #wineenthusiasts 

Sophie Bertin Sauvignon Blanc was included in VinePair's "The 30 Best Sauvignon Blancs for 2024" by Hannah Staab. "This wine is a collaboration between Sancerre-based wine-grower and merchant Eric Louis and winemaker Sophie Bertin. Sourced from just outside Sancerre, this is another great value Sauvignon Blanc, especially for those who seek out the more mineral-driven side of the grape. The palate has soft notes of grapefruit, lime, and green apple with chalky minerality and a chiseled acidity." https://lnkd.in/duh5rq8a

Co-fermentation, a winemaking technique for results different than usual blending. 🍷 Is a technique where two or more grape varieties are mixed and fermented together. This process is different, since the usual practice is that each grape variety is fermented separately and the wines blended after it. Co-fermentation can offer several benefits to winemakers, like improved complexity, more color extraction, and a natural balance that is difficult to achieve. ✅ When talking about natural balance, we can showcase a very well-known duo. Syrah and Viognier, that are often fermented together in wines from the Rhône Valley. This practice can enhance the aromatic profile and texture of the wine. Some winemakers also use co-fermentation with different white grape varieties to create unique blends with increased complexity. Overall, co-fermentation is a technique that allows winemakers to experiment and create, something we really appreciate. 📸 In the picture: #2 Somm recommends: Torbreck, the descendant. One of the firsts co-fermented wines in Barossa Valley, Australia. 🇦🇺 This wine is a mix of power and smoothness, made from old vines of Shiraz and a small percentage of Viognier. #sommelier #winelover #wine #sommelierlife #fermentation #redwine #shiraz #viognier

Sediment in a glass of fine red wine is a natural byproduct of the winemaking and aging process. It typically consists of tiny particles of grape skins, seeds, and tartrates (crystals of tartaric acid), which settle at the bottom of the bottle over time. Sediment is more common in older wines or unfiltered wines, where minimal intervention allows for the preservation of natural elements. The presence of sediment can indicate that the wine has aged gracefully, potentially enhancing its complexity and depth. While harmless, the sediment can contribute to a slight grittiness in the wine’s texture if poured into the glass, which is why decanting is recommended for older vintages. This allows the wine to be carefully separated from the sediment, offering a clearer and smoother drinking experience. It also serves as a testament to the wine’s natural character, emphasizing the traditional methods of production used in crafting fine wines. #redwine #sediment #somm #sommelier #guichelotti #italianwine #viniferaimports #wset #tartaricacid #florida #floridawine

Orange wine: the other color of white.   The #orangewines represent an ancient and new style at the same time: the extended contact with the grape skins, first with the must, then with the wine, gives unusual flavors and colors for a wine made from white grapes. It’s a classic winemaking process as used for red wines. The grape skins release the substances they contain, making the wine much more complex both on the nose and in the mouth. It is an ancient, peasant tradition, which disappeared or almost disappeared with the advent of new cellar machinery that allows the skins to be eliminated immediately, but a tradition that resists in some wineries of the Italian countryside.   The orange wines are usually produced with grapes from clean, organic or biodynamic agriculture, for the fact that everything on the skins is found in the wine.   The result is #healthier wines, with an increasingly wider niche, perhaps a little complicated at first, but so rich in aromas and flavors that they quickly become addictive.

Friday, March 1, 2024 SUBSCRIBE FOOD & DRINK WINE FEBRUARY 29, 2024 7 Stellar Washington State Reds, From Cabernet Sauvignon to Syrah The country's second-largest producing state has some stunners you'll want try. Published on February 29, 2024 By MIKE DESIMONE AND JEFF JENSSEN Best Washington State Red Wines Washington can trace its earliest winemaking roots to the 1860s, when Italian and German immigrants planted vines to make wines for their own consumption and local commercial distribution. The second largest wine producing state in the U.S.A., the modern wine industry started here in the 1950s and expanded rapidly through the following decades. The state’s largest wine region is the Columbia Valley AVA which crosses the border into northern Oregon and contains almost all of the other AVAs, including Walla Walla Valley, Ancient Lakes, Horse Heaven Hills, Wahluke Slope, Naches Heights, and Yakima Valley. Four rivers provide an ideal environment for growing excellent grapes; they are the Columbia River, Snake River, Walla Walla River, and Yakima River and soil types vary depending upon the AVA but include alluvial, silt, loess, ancient river rocks, and fractured basalt. Washington winemakers grow many varieties of grapes, but we recently tasted a few dozen reds and narrowed it down to seven exceptional wines composed of Cabernet Sauvignon, Syrah, and Cabernet Franc from the 2020 and 2021 vintages.