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جولای 31, 2022

As The No-Alcohol Category Grows, One Brand Sees 454% Growth

Giesen’s 0% wines are dealcoholized via a spinning cone unit that gently distills wine into three … [+] layers: aroma, body, and alcohol, removing the latter in the process. Currently, they offer a wildly popular Sauvignon Blanc, a Rose, a red blend, and a Pinot Grigio. A riesling will follow in fall of 2022
Giesen Group

While there are plenty of reasons for skipping alcohol, be it for an evening or a lifetime, there’s one thing that’s for certain: taste should never be sacrificed. Producers have grown wise to this and over the last few years a large crop of alcohol-free wines offer (non)drinkers a wide range of options. Now, there are crisp, bone-dry rieslings made by legendary Alsatian producers, crunchy zweigelts, soft Champagne-style bubbles and aperitivo-style vermouths, all sans alcohol.

Recently, New Zealand’s Giesen reported a whopping 454% growth in shipments to the US in fiscal year 2022. The strong performance highlights growing consumer demand for quality alcohol-removed wines.

Giesen’s 0% wines are dealcoholized via a spinning cone unit that gently distills wine into three layers: aroma, body, and alcohol, removing the latter in the process. Currently, they offer a wildly popular sauvignon blanc, a rosé, a red blend, and a Pinot Grigio. A riesling will follow in fall of 2022.

The sauvignon blanc is the top-selling premium tier (priced over $12) wine in the United States, according to NielsenIQ. President Mark Giordano of Giesen Group importer Pacific Highway Wines notes “the Giesen 0% rosé is the number two selling nonalcoholic rosé (Nielsen, 4 weeks ending 6/30/22). We anticipate a continued fast pace and exciting success with the rest of the line extension over the coming months.”

Late last year, NielsenIQ’s SVP of Account Development, Kim Cox noted there was a 315% increase in online non-alcoholic and low-alcoholic beverage dollar sales in the latest 12 months versus a 26% increase in alcoholic beer, wine and spirits e-commerce sales. Today’s numbers (week ending 6/30/2022) noted that non-alcoholic wine sales are up 22% over the last 52 weeks.

Online beverage marketplace Drizly announced that the 4th of July weekend of 2022 saw nearly twice as many non-alcoholic wine and beer sales as compared to 2021.
What’s the draw? Not a staunch shift to sobriety, but a change in mindset. For ages, the phrase ‘I am not drinking alcohol’ was a definitive code for sobriety, pregnancy, or designated driving. Now, the choice is more mindful. Perhaps you have to be up early, maybe you just don’t feel like it, maybe you’re pacing yourself — a second of sobriety doesn’t require a reason.

The category is only going to expand. A recent Hinge survey of Gen-Z users found that 75% of users stated grabbing drinks was no longer their go-to for a first date Gen-Z singles are 46% more likely to prefer first dates that don’t involve drinking, compared to the millennial generation before them. Gen Z aside, over half of hinge users preferred non-alcoholic dates — “they want to be in the right state of mind while getting to know their potential partner.”

Nielsen found that 66% of millennials are actively working on lowering their alcohol drinkers, and a whopping 78% of non-alcoholic beverage buyers are purchasing alcoholic beer, wine or spirits.
Part of the category’s growth is fueled by the new diversity. Up until a few years ago, the number of non-alcoholic SKUs was relatively limited, restricted to a few no-proof beers and a couple of brands of alcohol-free wines. Now, there are dozens of brands making over a hundred different options. (Particular favorites include Leitz, Acid League, Blurred Vines and Studio Null, in addition to Giesen.) Likewise, non-alcoholic bottle shops have become hotspots for the non-alc — there’s Sipple in Houston, Awake in Denver, and The Open Road in Pittsburgh. Boisson’s has five different locations across New York and one in Los Angeles.
“This is an opportunity to show consumers that craft and premium alcohol-removed wine are available in many styles,” says Giesen Group Chief Winemaker Duncan Shouler.
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جولای 17, 2022

Wine Producer Who Put Ultra-Premium Rosé On The Map Is Now Taking Another Leap For Terroir Expression

2020 Domaines Ott, Étoile Rosé
STANISLAS DESJEUX

The smell of lavender filled the air while an enchanting scene was created by the purple flower spikes accenting tops of green foliage planted throughout the land. The sun, with its golden beams, gave everything a divine light so the olive and mulberry trees glowed and the landscape was further enhanced by the red clay soil adorned with limestone rocks and broken gravel. As shown in the paintings of the greats like Paul Cézanne, Provence, in southeastern France, was stunningly magnificent and even standing there in person, Marcel Ott still couldn’t believe what he was seeing with his own eyes. The picturesque scene was not only unbelievable for its sheer beauty but the fact that many owners were giving the land away almost for free was even more shocking. It seems impossible today that a piece of this French Mediterranean paradise could have been bought for so little, as it is known so well today with many people desperately wanting to win the lottery so they could have their slice of Provence heaven.

Lavender in Provence at sunset
getty

In 1896, Marcel Ott had just graduated from an agronomy engineering program in the northeastern French region of Alsace, which borders Switzerland and Germany, so he traveled around France to check out the vineyards in various wine regions. Phylloxera, an insect pest, had already devastated much of Europe, so much so that it is estimated that phylloxera cost France 10 billion francs (back in 1870’s money!). For over a decade, no solution to fix the phylloxera issue could be found and as one can imagine, having one of the most critical sectors of a country’s economy, growing grapes and making wine, taken away with no hope in sight was terrifying. By the end of the 1800s, a solution seemed to be found however, yet it was still risky considering that it would take time to see if phylloxera could truly be defeated, or perhaps another incurable blight could wreak havoc on the vines in the near future.

But Marcel took that gamble and bought his family’s first estate, Château de Selle, in 1912 in the Côtes de Provence, with a mission to elevate rosé wine to an ultra-premium category that would show how this style could express the captivating terroir of Provence. Eventually, his family wines, Domaines Ott, would become world-renowned and open the door for many other premium rosé wines.

Domaines Ott
Over a century later, Marcel’s great-grandson, fourth-generation winemaker Jean-François Ott, oversees their estates and ensures his great-grandfather’s high standard for Provence rosé wines continues to live on with Domaines Ott. The bad image that still lingers on about rosé frustrates Jean-François, such as the misnomer that rosé cannot age, and when the subject is raised, he quickly replies to this misconception by simply saying, “No, a bad wine cannot age.”

Mediterranean Sea along the coastline in Provence, France
getty

One of the things that created a cult following for Domaines Ott rosé wines among fine wine enthusiasts was their ability to express three distinctive terroirs in Provence. The first estate acquired by Marcel was Château de Selle, located in the appellation (designated wine area) called Côtes de Provence, which is situated on high limestone inland slopes with mild winters and dry summers with lots of sunshine. The second, which Marcel and his son acquired in the 1930s, Clos Mireille, also in the Côtes de Provence, overlooks the Mediterranean with the vineyards cooled by the sea’s spray but then warmed by the hillside air. Finally, in 1956, the last estate was acquired in another appellation of Provence called Bandol AOC – less than an hour west of Clos Mireille, named Château Romassan; the wine area of Bandol is unique as it is known for great red wines made mainly from the powerful Mourvèdre red grape variety. Clos Mireille is located in the heart of Bandol, where Mourvèdre does well in the poor, limestone soils that enjoy the extremely dry climate and abundance of sunshine – Bandol is one of the sunniest places in Provence.

Domaines Ott makes an ultra-premium rosé wine from each of these estates, which are bottled separately, to showcase the sense of place of each individual terroir and to display the fine wine ability of Provence rosés. But they also make a small amount of red wine from the Château Romassan and Château de Selle estates as well as a small amount of white wine from the Clos Mireille estate.

Rosé wines
getty

Jean-François Ott says that it was a battle through the decades to get people to take rosé wine seriously, and even now, despite the overwhelming popularity of anything pink, he feels in some ways, the popularity itself has hurt the image as the market is mainly saturated with easy to drink, simple rosé wines that limit its image as being a non-serious libation that is best enjoyed when one doesn’t want to overthink what she is drinking. There is undoubtedly a time and place for such wines, but Jean-François is afraid that with its popularity, the idea that there are some rosé wines that are ideal for pairing with an exquisite meal, or ones that can show an incredible depth of complexity after being laid down to cellar, will be lost among the overall rosé wine trend that has been taking the world by storm.
But today, Jean-François is highlighting their commitment to illustrating the high-quality potential of Provence rosé with the stricter selection of their Étoile bottling.
Étoile Rosé

Domaines Ott, Château Romassan Rosé bottle
Stanislas Desjeux

It was important to Jean-François’s great-grandfather to show the world the profound sense of beauty of Provence by capturing the different appellation terroir expressions from three different estates. He also had a vision of giving a sense of the stunning coastline by creating a bottle with curves that Provence itself inspired. Eventually, in the 1930s, Jean-François’s grandfather René Ott settled on the final shape, inspired by ancient Roman amphorae, which were tall, oval-shaped vessels with a narrow cylindrical neck. The shape of the Ott bottle is patented, but other Provence rosé producers have found a way to design a somewhat similar bottle that hints at the Domaines Ott bottle without infringing on the patent. It is still remarkable to think that one of the most iconic wine bottles did not come from a savvy marketing team, but instead, a small multi-generational producer who put everything on the line to bring respect to an underappreciated wine.
And Jean-François has stayed true to his paternal lineage, who has gifted him with some of the most outstanding rosé wines in the world, by keeping the bottle shape, keeping the individual bottlings of each estate and continuing the mission to always seek improvement in the winery and the vineyards by bringing more precision and clarity to the terroir expression.
And so, in 2019, a bottling that blended the portions from each of the three estates was released under the name Étoile which means “star” in French. “My family used to make this cuvée but only for ourselves,” Jean-François noted and he thought the time was right to show the next level of Provence rosé. The Étoile bottling expresses a “deep taste and silky texture” that is balanced by freshness and purity of fruit expression and it brings together all the best attributes of each estate together giving a complete picture of Provence, the place that captivated his great-grandfather all those years ago.

Lavender fields in Provence, France
getty

But honoring his lineage goes beyond just keeping the high standards that were first established, he is also determined to continue to push the envelope to keep raising the bar, even if it is by unconventional means. There is nothing odd about some of the changes, including starting the organic certification process (they will be officially certified organic for the 2022 vintage despite already being organic in practice) and aging in spherical ceramic vats for some of the wine for the Étoile bottling as it brings out more “aromatic precision” according to Jean-François. But he is conducting an unorthodox experiment in the vineyards by planting the Italian noble red grape variety Sangiovese on their estates in Provence, France, as he feels that maybe in 15 years it could be needed with rising temperatures due to climate change but time will tell if he does indeed use it in Domaines Ott rosé wines.
Through it all, he still keeps alive what has always been the most important thing to his family: the vineyards. “We spend 600 hours every year per hectare [2.5 acres] working outside,” and the quality comes “100% from the grapes,” noted Jean-François.
A Star Rooted in Humble Beginnings
One could only imagine what Marcel Ott was thinking long ago as a young student risking it all to invest in land that seemed worthless at the time. Did he have any inkling that he would establish one of the greatest rosé wines in the world that was perfectly contained by one of the most iconic bottles in the world? Or was he just taken by the place, knowing he could end up penniless? Even if the French wine industry died at the hands of phylloxera, at least he lived in the closest thing that he could imagine to be heaven.
The one thing that is for certain is that an idealistic young man from humble beginnings was able to break barriers beyond anyone else’s imagination, and today, his high-quality rosé dream has become a standard that many other Provence rosé producers try to live up to yet still none are able to surpass.

Ott bottles that go back to the early 1900s
Domaines Ott

2020 Domaines Ott, Étoile Rosé
Stanislas Desjeux

2020 Domaines Ott, Étoile Rosé, Vin de France, France: Étoile 2020 is the second vintage of Étoile as 2019 was the inaugural vintage. A blend of 80% Grenache (from Château de Selle and Clos Mireille) and 20% Mourvèdre (Château Romassan). This wine greets the taster with generosity and includes enchanting floral notes of citrus blossom and lavender that has ripe strawberries on the palate with zingy grapefruit and intense stony minerality with marked acidity along the superb length of flavor.
2021 Domaines Ott, Château de Selle, Rosé, Côtes de Provence, France: 55% Grenache, 30% Cinsault, and 10% Mourvèdre and 5% Syrah. At first it invites with savory notes of fresh thyme and rosemary that has mouthwatering acidity on the palate with lemon zest and quince flavors that finishes with wet stones and lots of energy.
2021 Domaines Ott, Clos Mireille, Rosé, Côtes de Provence, France: 70% Grenache, 25% Cinsault and 5% Syrah. A thrilling saline minerality from the first sip with bright acidity balancing the creamy texture with green mango and white peach flavors that has hints of desert scrub, finishing with seashell notes.
2021 Domaines Ott, Château Romassan, Rosé, Bandol, France: 55% Mourvèdre, 30% Cinsault and 15% Grenache. Cherry blossoms and raspberries on the nose intertwined with crushed stones that has a silky texture on the palate with a good amount of flesh mid-palate and has hints of anise on the finish.
2018 Domaines Ott, Clos Mireille, Blanc, Côtes de Provence, France: Blend of Sémillon and Rolle (Vermentino). Oyster shell, sea salt and lemon confit with honeysuckle in the background that evolves with savory notes on the palate such as bay leaf and a hint of white pepper with a creamy texture.
2017 Domaines Ott, Château Romassan, Rouge, Bandol, France: 90% Mourvèdre and 10% Grenache. Multi-layered fruit with black, blue and red berries that are enhanced by chili powder and smoked paprika notes that are grounded in smoldering earth with broad-shouldered tannins, which are well tamed and silky in quality, that are balanced by plush fruit finishing with power and delicious decadence.
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ژوئن 29, 2022

Researchers investigate how to produce premium, zero-alcohol wine as demand surges beyond Dry July

Winemakers are working to capitalise on the growing popularity of zero-alcohol wine, as more Australians choose to curb the booze beyond Dry July.Key points:

Like meat substitutes, wine drinkers can be turned off alcohol-free alternatives because it doesn’t taste the same
An Adelaide researcher has been investigating how to replicate the wine experience without the alcohol
Alcohol-free wine is a growing space for winemakers and restaurants

However, one of the biggest turn-offs for wine drinkers has been that alcohol-free versions simply do not taste the same.Australian Wine Research Institute research scientist Wes Pearson has spent the past two years conducting sensory research on how to make the flavours and sensations of non-alcoholic wine as similar to the alcoholic version as possible.Mr Pearson said while no or low-alcoholic beer had tasted close to the full-strength version for some time, wine had lagged.He said the reason for that was because there were fewer ingredients to play with in winemaking.”You’re working with grapes, fermented grape juice,” he said.But Mr Pearson said non-alcoholic wines were a lot better than they used to be, especially sparkling and white varieties.”They often have a tiny bit of sugar in them, and they’ve got bubbles in them, so all of those things can add to that experience of replacing the alcohol,” he said.”So those are good tools that you can work with.” Wes Pearson is researching how to improve the likeness of non-alcoholic wine.(ABC News: Evelyn Manfield)Mr Pearson said red wine was particularly tricky to replicate because of its typically higher alcohol concentration.”That would be the holy grail, to make a shiraz with no alcohol in it that tastes like a traditional shiraz,” he said.To make alcohol-free wine, producers typically remove the ethanol through a spinning cone technology, which extracts alcohol using steam.But removing alcohol adds an extra step and therefore cost, which consumers can find hard to justify.So, to keep the cost down, producers often use cheaper grapes, Mr Pearson said.”If you’re starting with poor materials you’ll end up with a poor finished product,” he said.He said his research would be expanding at the end of the year to look at what grape varieties worked best and what could be done on the vineyard to help the alcohol removal process later on.Mr Pearson said the research would help smaller Australian wine producers get the insights needed to make the best products possible.Non-alcoholic wines rising in popularitySteering this research has been the wine industry’s desire to improve their non-alcoholic offerings due to increasing consumer demand.Wolf Blass, in South Australia’s Barossa Valley, has won plenty of awards for its red wines. Kerrin Petty says customers are keen to try non-alcoholic wines, as long as the flavour is there.(ABC News: Evelyn Manfield)Chief Supply Officer Kerrin Petty said zero-alcohol wines were a growing space for the company.”A third of our consumers would choose low-alcohol wine if they could find it and the flavour was at the quality level they expect,” he said.”So that’s really the chase for us, to make sure the quality that we’re delivering is in line with our consumers’ expectation.”Mr Petty said feedback from consumers indicated people wanted a non-alcoholic beverage, rather than a soft drink, that they could consume on a special occasion.”So, when people are out socialising and other people are drinking and they don’t want to drink for whatever reason, that alternative is just important,” he said.Diners driving demand for non-alcoholic drinksLeigh Street, in Adelaide’s CBD, is a popular dining strip filled, but not all potential visitors to the street want to drink alcohol.Shobosho, a restaurant and bar on Leigh Street, has potential customers contacting the restaurant ahead of time to enquire about their non-alcoholic offerings.Venue manager Charlotte Martin said the restaurant had expanded its zero-alcohol wine list to five different options, along with mocktails and non-alcoholic beers, in the past six months.”We really noticed people asking for it a lot more so we decided to start exploring those options and seeing what we could provide for people,” she said. Low-alcohol red wines can be challenging to produce.(ABC News: Evelyn Manfield)DrinkWise chief executive Simon Strahan said research from his organisation showed there were a range of reasons people were opting for non-alcoholic alternatives.”Certainly, people want to be able to drive, and we found around about 28 per cent of people use that as their primary reason,” he said.”But overall, we saw people wanting to cut back on alcohol intake, have lower calorie options, lower carb options [and] making sure they could wake up the next day and feel refreshed.”It seems unusual, but 18-to-44-year-olds are twice as likely to consume zero and low-strength alcohol products, versus those aged over 45, based on the DrinkWise research.”Pivot after Chinese tariffs imposedAustralian Wine and Grape chief executive, Tony Battaglene, said the push to diversify the industry’s products was also important because of how punishing the Chinese tariffs had been.”It’s been a really difficult time,” he said.”So, the last two years, when we lost that $1.2 billion market overnight, people have rapidly looked to try and diversify markets … [to] Korea, Thailand and Hong Kong.”But he said no-alcohol and low-alcohol products were also a significant part of diversifying.”By far the biggest growth category for consumers has been no and low-alcohol and we’re seeing young consumers, in particular, who are moving towards these options,” he said. .

ژوئن 26, 2022

Spanish Premium Wine Region Commits To 100% Tempranillo Wines

Vineyard in Ribera del Duero, Spain
getty

The kitchen in the Sanz home
Bodegas Severino Sanz

The incredible smells of thick steaks cooking over a wood fire fueled by grapevines encourage drool to form at the guests’ mouths as they eagerly wait in anticipation for a meal of a lifetime. The large centuries-old kitchen had festive Spanish music playing in the background as the multi-course meal with free-flowing wine brought everyone along a journey that was a magical dining experience. All the good things in life could be enjoyed in one place, the home of a winemaking family who were also restaurateurs who loved nothing more than to host people in their ancient family home tucked away in a tiny town in the Spanish wine region of Ribera del Duero.

Enormous ancient olive oil presses at Bodegas Severino Sanz
Severino Sanz

Although Ribera del Duero is a well-known wine region, some parts of the area are less known than others, such as where the Sanz family has their Bodegas Severino Sanz winery in the small town of Montejo de la Vega de la Serrezuela, which only has around 100 residents and one other winery in the town. The winery is run by three brothers who named it after their father, Severino Sanz, and not only does everyone in the family work hard to keep the winery and ancient family home going while juggling other jobs but they have also taken on the responsibility of recovering enormous ancient olive oil presses that are part of the legacy of the area as well as continuing the laborious task of propagating old bush Tempranillo vines by using the traditional “layering” technique in their vineyards.

Tempranillo Grape Variety
Tempranillo is a native red grape from Spain that takes on different local names in various Spanish wine regions. In Ribera del Duero it is either called Tinto Fino or Tinta del País. The differences in names reflect how the variety has taken on slightly different characteristics over centuries due to the influence of its environment. Ribera del Duero is a much more extreme grape growing place, as opposed to its famous neighbor Rioja, as swings in temperatures can be pretty intense and it can get brutally cold there with frost issues. Due to such conditions, the Tempranillo grapes in Ribera del Duero typically have thicker skins and a more intense concentration of flavors.

Just like Rioja, Ribera del Duero has blended small amounts of other native red varieties into their red wines. Yet, unlike Rioja, Ribera del Duero has a long history of using red Bordeaux varieties such as Cabernet Sauvignon and Merlot. It was viewed at one time that Tempranillo needed some help from Bordeaux varieties to make high-quality wines that could compete on the same level as the top Bordeaux wines. Yet there have been famous producers such as Pesquera who have championed 100% Tempranillo wines in Ribera del Duero; however, it hasn’t been as easy for lesser-known struggling wineries in the area. But today, there is certainly now a strong commitment even among these struggling producers as many have come to the viewpoint that no other grape can do as well as Tempranillo in Ribera del Duero, Spain.

Bodegas Severino Sanz Vineyards
Bodegas Severino Sanz

The Sanz family, who runs Bodegas Severino Sanz, actually takes their commitment to keeping the soul of Ribera del Duero Tempranillo alive by using the arduous “layering” technique. Grapevines can asexually reproduce and so if one buries a shoot coming off of an existing old bush vine right next to it in the ground, the buried shoot will be able to grow roots from the buds dormant in that shoot. Through time, a vine, which will be trellised as a bush vine, will grow and be an extension of that old vine. The mother and the new daughter vine (produced from the mother’s shoot) will stay connected, or sometimes producers like to cut the “cord”, but Bodegas Severino Sanz likes to keep them connected as long as they can.
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The new vines are called murón and hence why Bodegas Severino Sanz calls their wines “Murón” as it represents their commitment to keeping the DNA of the old vines alive for generations to come. Starting with their 2018 vintage, they began to use 100% Tempranillo instead of placing a small amount of 5% Garnacha, as they now feel there is nothing better than the Tempranillo from their vineyards.

Iker Ugarte, family owner of Bodegas S. Arroyo and president of ASEBOR
Bodegas S. Arroyo

Another multi-generational producer, Bodegas S. Arroyo, located in the heart of Ribera del Duero in Burgos, has noticed over time that no other variety adapts as well to the extreme climatic conditions in Ribera del Duero as Tempranillo, as it is a grape that many feel has been in the area for thousands of years even though it has only been appreciated in recent times. All of their red wines are made from 100% Tempranillo which is a strong statement as one of the family owners, Iker Ugarte, is the current president of ASEBOR, an association of Ribera del Duero wine producers.
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A winery in another known area of Ribera del Duero, Valladolid, called Bodegas Señorío de Bocos, still has a small amount of Cabernet Sauvignon and Merlot planted in their vineyards which they plan to replant to Tempranillo since all of their wines are only 100% Tempranillo now.
International Grape Varieties
But despite the enthusiastic embrace of 100% Tempranillo wines, no one can deny that Ribera del Duero has some old, legendary plots of Cabernet Sauvignon and Merlot. One of the greatest wine estates in the world is located in Ribera del Duero, Bodegas Vega Sicilia, and Bordeaux varieties are a part of their incredible history so there are still old Cabernet Sauvignon and old Merlot vines on the Vega Sicilia estate that makeup only a tiny portion of the blend in their iconic Unico and Valbuena 5 respectively.

Bottle of Bodegas Finca La Capilla Merlot in front of the vineyard where it is sourced
Bodegas Finca La Capilla

A boutique winery called Bodegas Finca La Capilla, which values the uniqueness of each of their Tempranillo vineyards located in the heart of Ribera del Duero, has kept an acre of old Merlot vines close to their winery still in production. It only makes a tiny amount but they said that their customers love it as it is a very complex, elegant wine with a good structure that perfectly expresses that plot and it sells out quicker than they can make it. And so, although they are big advocates for the great affinity for Ribera del Duero terroir that Tempranillo expresses, this small plot is best represented by 100% Merlot.
Legacy of a Place

José Félix Sanz pouring wine for a guest
Bodegas Severino Sanz

One cannot help but be in awe when observing the lengths the Sanz family goes to in order to keep the torch lit that keeps the legacy of their tiny town going, as many of the younger people are moving to bigger towns with more opportunities. Whether it is the unearthing of 100-year-old olive oil presses or hand layering old bush vines so they can propagate a child vine as close to the mother’s DNA or creating an unforgettable night for those visitors who drive out to the middle of nowhere to see them, it is all about keeping a wonderful way of life thriving.
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One cannot help but observe that nothing makes the Sanz family happier than bringing joy to others – as all of it means nothing to them if the outside world cannot experience the paradise of food, wine, history and unbridled conviviality that the Sanz family keeps alive.

Bodegas Severino Sanz 2016 and 2018 Murón Crianza
Cathrine Todd

Bodegas Severino Sanz
2021 Bodegas Severino Sanz ‘Murón’ Rosado (Rosé), Ribera del Duero, Spain: 100% Tempranillo. Fun aromas of dried watermelon and wildflowers with bright red cherry and good mid-palate weight.
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2018 Bodegas Severino Sanz ‘Murón’ Crianza, Ribera del Duero, Spain: 100% Tempranillo. Aged in French oak for 12 months followed by five months in bottle. Deep, dark blackcurrant flavors with hints of earth and cumin with soft tannins and a touch of vanilla on the finish.

Bodegas S. Arroyo Lineup
Cathrine Todd

Bodegas S. Arroyo
2021 Arroyo, Rosado (Rosé), Ribera del Duero, Spain: 100% Tempranillo. Hint of white pepper on the nose with cherry candies and fresh strawberries on the palate.
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2019 Arroyo, Roble, Ribera del Duero, Spain: 100% Tempranillo. Roble notes that it is a young wine that hasn’t spent too much time aging. In this case, it has spent four to six months in a combination of American and French oak followed by eight months in bottle. American oak and Tempranillo have had a long and wonderful partnership in Spain. A savory nose such as cured meats and dried thyme is balanced by blackberry fruit and hints of baking spices.
2018 Arroyo, Crianza, Ribera del Duero, Spain: 100% Tempranillo. Crianza is the next level up in aging and, in this case, spends 12 months in a combination of American and French oak followed by 12 months in bottle. Bacon bits, cumin and dusty earth on the nose with a touch of more texture and structure with sandalwood incense on the finish.
2016 Arroyo, Reserva, Ribera del Duero, Spain: 100% Tempranillo. Reserva is the next level in aging after Crianza, and so in this case, it is aged for 15 months in American and French oak followed by 24 months in bottle. Dried leaves, cinnamon and sweet tobacco on the nose with black cherry and espresso flavors on the full-bodied palate with well-integrated tannins.
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2012 Arroyo, Gran Reserva, Ribera del Duero, Spain: 100% Tempranillo. Gran Reserva is the next level after Reserva, and in this case, it has been aged for 24 months in a combination of American and French oak followed by 36 months in bottle. Intriguing nose with smoldering earth, bright red cherry fruit, cocoa nibs and forest floor – really complex yet has a beautiful lifted purity of fruit among the complexity.
2014 Arroyo ‘Vendimia Seleccionada’ Ribera del Duero, Spain: 100% Tempranillo. The ‘Vendimia Seleccionada’ is a special selection from a top vintage aged 100% in new Allier French oak for 14 months. Brooding dark fruit on the nose with a richer body with licorice and dark chocolate flavors wrapped up in plush blackberry fruit.

Bodegas Señorío de Bocos Lineup
Cathrine Todd

Bodegas Señorío de Bocos
2020 Bodegas Señorío de Bocos, Roble, Ribera del Duero, Spain: 100% Tempranillo. More than six months in 50% French and 50% American oak. Blackberry preserves and sweet spice on the nose and beautiful red fruit on the palate with round tannins.
2016 Bodegas Señorío de Bocos, Crianza, Ribera del Duero, Spain: 100% Tempranillo. More than 12 months in 30% French and 70% American oak followed by more than 24 months in bottle. Dried herbs and cumin seeds with broken rocks and sweet black cherry fruit with a slight grip to the tannins.
2015 Bodegas Señorío de Bocos, Reserva, Ribera del Duero, Spain: 100% Tempranillo. More than 18 months in 30% French and 70% American oak followed by more than 36 months in bottle. Blackcurrant jam with complex notes of fresh leather and bacon grease with a nimble body and fine tannins.
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2019 Bodegas Señorío de Bocos ‘Autor de Bocos’ Ribera del Duero, Spain: 100% Tempranillo. ‘Autor de Bocos’ is a special selection bottling. More than 14 months in 100% French oak followed by more than six months in bottle. Multilayered fruit that includes red and black wild berries with a juicy, plush palate with hints of vanilla bean and tobacco and violets on the finish.

2020 Bodegas Finca La Capilla, Merlot
Cathrine Todd

Bodegas Finca La Capilla
2020 Bodegas Finca La Capilla, Merlot, Ribera del Duero, Spain: 100% Merlot. Only around 6,000 bottles made. One sip and one realizes why they kept this Merlot plot as it is simply an outstanding wine. Dripping with elegance and finesse, this wine enchants and seduces with pristine blackberry and blueberry fruit, hints of broken limestone, pencil shavings and fresh porcini mushrooms that has a stunning texture, like fine lace, and a great precision across the very long finish.
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آوریل 26, 2022

Tropicana Creates Cereal for Orange Juice Instead of Milk

Tropicana Creates Cereal for Orange Juice Instead of Milk | Food & Wine Skip to content Top Navigation Close this dialog window Explore Food & Wine Close this dialog window Share & More Close this dialog window View image Who Needs Milk? Tropicana Created a Cereal Specifically for Orange Juice this link is to an external site that may or may not meet accessibility guidelines. .