How Often Should You Check A 2 Year Old Diaper Top 10 Hottest Trends in Wine

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Top 10 Hottest Trends in Wine

Want to know what’s hot in the world of wine? Here are the top 10 trends:

1. Rose wine

2. Grower of Champagne

3. Metropolitan Winery

4. Natural wines

5. Fruit days, root days…

6. More wine drinkers in America

7. Screwcaps & Box Wines

8. Lower alcohol wine

9. Biodynamics & Eco-Friendly wine

10. Dessert wine, port and sherry

1. Rosé wines

Rosé wines are all over the shelves of local wine shops in Seattle, but the trend is still growing! I’ll let you in on a secret: rosé wines are perfect for barbecues, lazy afternoon tea, light lunches and family get-togethers. What makes these wines so great is that they beg to be sipped and savored, not mulled over like their darker counterparts. Here are some great rosé wines to try:

Barnard Griffin Rose from Sangioveseomg the color of this wine is incredible with tangy citrus fruit, blood orange, peach and sweet cranberry

Muga Rose60% Garnacha, 30% Viura and 10% Tempranillo wow this smells so fruity and wonderful with a backbone of a few earthier notes than Barnard Griffin, still spicy and fun

K Winners Syrah of RoseIf you are looking for a crazy rosé experience, syrah tastes much meatier like rosé, I find it smells like strawberries and salumi at the same time, great!

2. Grower Producer Champagne

A grower producer of Champagne is actually a bit of a rarity. Most of the grapes from the more than 15,000 growers in Champagne go directly to the big champagne houses like Moet & Chandon and Veuve Clicquot. Originally this was due to the cost of the way champagne was made, but with the help of technological advances, we will see more “recoltant-manipulant (RM)” or grower champagnes on the market! Growers have more power and incentive to ensure that the grapes they select for their own wines are at the best possible level of ripeness. You can often find a producer of champagne for a better price than a comparable major brand. If you are interested in grower champagne, look for the letters “RM” (récoltants-manipulator) on the label, which means it is a grower-producer. You can also search for CM (cooperative-manipulators), but not NM (negotiator a manipulator) or MA (marque d’acheteur). I’ll list a few of my favorites below.

Egly-Ouriet Brut Tradition Grand Cru (NV)

Veuve Fourny & Fils Rose Premier Cru Vertus Brut (NV)

Vintage Champagne Launois Brut Blanc de Blancs 2002

Collard-Picard “Cuvee Selection” Brut Champagne

3. Metropolitan Winery

Brooklyn Winery, City Winery (Manhattan) and Crushpad in San Francisco are making a big splash in cities across the country. Metropolitan wineries often source their grapes from the state they are located in, although some grapes travel a long way before being crushed and fermented (California to New York or even Bordeaux to California!). The great thing about urban wineries is that they allow the public to become more familiar with the winemaking process. You can literally make your own wine label! Want to make wine? Note that a typical wine barrel will produce about 280 bottles of wine, which is only about 23 cases. ideal starting size…

4. Natural wines

The term “natural wine” is a bit nebulous, but as the term evokes whole foods, slow food and eco-sustainability, natural wines are gaining popularity. Natural wine usually takes a simple approach to winemaking. Once the grapes are crushed, fermentation takes place with wild yeasts and the wine is not decanted or filtered. White wines can be cloudy or even have an orange tinge due to the lack of fining agents to remove yeast and excess color. Red wines have sediment from skins and dead yeast particles. Of course, no sulfur would be added to natural wine. Many French and European wines are made this “natural” way, and some are wonderful, but many have that funky old diaper aroma that I like to describe to pooga (half slush, half poo). Despite all that is out there… there are also natural wines that will make your eyes light up:

Zind-Humbrecht 2007 “Pinot d’Alsace” (Alsace, France) – Pinot d’Alsace is a bit of a catch-all name for a style of wine made in Alsace, France using the free-flowing juice of Pinot noir, Pinot munier & Pinot gris, it has a honey golden hue and has flavors of honey, tangerines, lemon zest and this really captivating and an intense fresh green crunch that reminds me of biting into a celery stick!

2000 (or 2002!) Lopez de Heredia “Viña Bosconia” Reserva Rioja (Rioja Alta, Spain) – Perhaps the oldest winery in Rioja, which, despite the beautiful reconstruction of the winery, still uses very old winemaking techniques.

5. Fruit Day, Flower Day, Root Day and Leaf Day

Have you ever tasted a delicious bottle of wine and then drank the same wine on another occasion and found it didn’t taste as good? The moon seems to affect the taste of wine! Observing the lunar cycles is a biodynamic farming technique that shows the best times for planting, pruning and harvesting. Each day of the month can correlate with a fruit day, a root day, a leaf day, or a flower day. For example, root day is a good day for pruning plants or cutting hair. In the UK, a supermarket chain tested this theory by coordinating their wine tastings on either fruit or flower days. So I’ve been randomly testing this theory for the past 6 months and wine tastes better on fruit and flower days! Don’t take my word for it, try it yourself!

6. More wine drinkers in America

Wine drinking and its consumers are on the rise in the United States! According to Trade Data & Analysis (TDA), the United States is popping corks and drinking more wine all around. Since 2004, wine consumption in the US has increased by 15%. Although the consumption is relatively low, 10 liters per person (only 12 bottles per person per year), we cannot deny that with a population of 300 million, this is almost 4 billion bottles of wine per year. Compared to the UK (which drinks almost 20 liters per person per year) they are still only around 1.5 billion bottles per year. we are wine drinking winners… woot!

7. Screwcaps and Box Wine

Screwcap wines try harder. Us Americans are fickle, we associate screw caps with low value wine, but that doesn’t always have to be the case! In Australia, most wineries have completely switched to screw caps, including one of my favorite top barossa wines: Elderton. I have to admit it’s a little shocking to pay $90 for a screw cap wine, but I usually forget about this little detail when I smell the fantastic aromas wafting from the glass. One saving grace about screw caps: you don’t get corked bottles! (which is known to affect about 10-15% of corked wines) Here are some non-sticky screw cap wines that are so amazing it will make your face hurt:

Plumpjack 2007 Reserve Cabernet SauvignonMcWillians Oakville, CA drink now through 2019

Kay Brothers Block 6 2005 ShirazMcClaren Vale, South Australia, drink now until 2025

8. Lower alcohol wines

Randy Dunn of California’s iconic Dunn Vineyards has been an advocate of lower alcohol (nothing over 14%) wines since he established his headquarters at Howell Mountain in the hills above Napa. The rest of the New World winemakers are starting to move towards this, as we realize that the complexity of the wine is often overshadowed by the alcohol burn. Cult California winemakers like Helen Turley, Sine Que Non and Quilceda Creek in Washington state shocked the world with their high-alcohol wines in the early 2000s. Skeptics immediately responded, noting how the alcohol levels are so high that the wines “fool” wine reviewers with their overwhelming oily feel based on alcohol viscosity. We will see lower alcohol wines as New World winemakers move toward balance.

2002 Dunn Vineyards Cab Sauv Howell Mountain

9. Biodynamic and environmentally friendly wines

The turn to biodynamic farming began as an outcry against mass market farming in the 1950s. The idea of ​​biodynamics is quite simple, but in practice it can be very impressive and even a little strange. It is basically an observation of the natural conditions of the vineyard; soil, vine and microclimate. Based on these observations, the winemaker can then decide whether to use or remove natural substances to achieve an optimal harvest. Natural agents can be anything from choosing to grow grass between the rows of vines or sending a herd of goats into the vineyard to weed. In a situation where soil needs to be affected, composts and organic matter (the more bizarre are animal bones) can be added to topsoil to affect soil pH balance or salinity. Recently, the Wine Institute in the US has introduced a third-party certified sustainable wine program. Originally the program was based on self-assessment, but now, with third-party approval, there will be more truth to the “sustainable” label on wines.

10. Dessert wine, port and sherry – STICKIES!

Port, sherry and dessert wine have come a long way since our mothers and grandmothers sipped sherry. Port houses in Portugal have reinvented their winemaking methods and equipment to produce even higher quality and age-worthy vintages. In 1994 and 2007, we saw two notable heralded vintages that would be future Ports of the Century. Producers in Australia and California stand out for reaching the highest level of ripeness, making them perfect candidates for dessert wine (sticky) production at an international level. Because fortified wines like Sherry and Port can last up to a month when open, they make great nightcaps. here is my list of tasty port, sherry and sweet-n-savory wines:

Smith & Woodhouse 1994 Vintage Port

Toro Albala 1979 Gran Reserva PX

Hidalgo Napoleon Amontillado Sherry

RL Buller Tawny

RL Buller Fine Muscat

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