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🧘 Wine & Breathing

🧘 Wine & Breathing

In this week’s DECORKED digest you will read all about a shocking revelation in France, pesticide problems in the UK, up-and-coming wine regions, sea aging, breathing exercises, and much more. Keep reading!

December 31, 2023

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Happy Sunday! We hope you are ready for 2024! In the final issue of the year, you will find all about a shocking revelation in France, pesticide problems in the UK, up-and-coming wine regions, sea aging, breathing exercises, and much more. Keep reading!

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INTERESTING THIS WEEK

🎵 Where would a hip-hop star and his glamorous entourage go for a wine getaway? Bordeaux! READ HERE

📍 How Napa Valley has become a popular destination for bachelorette parties READ HERE

🇬🇧 Brits will be able to buy pint-sized bottles of wine after the latest Brexit review READ HERE

📝 Austrian producer quits system over alcohol READ HERE

🍇 What were wine's biggest deals of 2023? READ HERE

🍷 Fine wine withers on the vine READ HERE

Collection of partnerships and collaborations.

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We curate, filter, and select only the most exciting and important news for you.

JUST LIKE WINE, WE ALL NEED TO BREATHE

Modern life is hectic, driven by stress and different new technologies. Amidst daily stressors, neck and shoulder tension is common, alleviated by the simple practice of conscious breathing. This technique, similar to "box breathing," is paralleled with the aeration process that enhances wine. Opening a bold red wine initially reveals concentrated fruit, high alcohol, and robust tannins. Yet, exposure to oxygen transforms the wine, unveiling hidden aromas, softening tannins, and achieving a balanced palate. This analogy underscores the transformative power of intentional breathing for humans and the aeration process for wine, both leading to a shift from a closed state to a more expressive and layered experience.

THE WORLD'S BEST CHAMPAGNES

It's the festive season, and Champagne enthusiasts are once again celebrating the world's finest bubble. Krug and Dom Pérignon dominate the top 10 list, securing seven spots, alongside Jacques Selosse, Billecart-Salmon, and Louis Roederer. The familiar names remain unchanged over the years, embodying the timeless quality of classics. The leading Champagne is Krug Clos du Mesnil Blanc de Blancs Brut, scoring an impressive 96 points. Krug Vintage Brut follows in second place, with each vintage eagerly anticipated. Another Krug, the Clos d'Ambonnay Blanc de Noirs Brut, takes the third spot, celebrated for its pure Pinot Noir from the Clos d'Ambonnay plot, earning a score of 96 points.

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FAR FEWER FRENCH DRINK WINE EVERY DAY

A recent study revealed a significant decline in daily wine consumption in France, with only 11% of respondents reporting drinking wine every day or almost every day, compared to 16% in 2015. The study, covering the period from 2015 to 2022, highlighted an overall decrease in alcohol consumption, with a majority of people consuming wine only occasionally. Notably, there is a growing generational gap, with young people showing less interest in regular wine consumption. The study suggested that regular wine drinkers are diminishing due to generational changes, and most occasional wine drinkers are from the younger demographic. Approximately 37% of French people either do not drink wine or only consume it on special occasions. Additionally, the data indicated an increase in the percentage of respondents who never drink any alcohol, rising from 15% in 2015 to 19%.

7 UP-AND-COMING WINE REGIONS THAT SHOULD BE ON YOUR RADAR

Several established but often overlooked wine regions around the world are undergoing significant transformations due to shifting political and environmental factors. These regions are experiencing growth in vineyards, adopting new winemaking techniques, increasing exports, and attracting more tourists. Despite their historical significance, these areas deserve greater recognition for their evolving contributions to the wine industry. The highlighted regions include Crete, Greece; New Jersey; Uco Valley, Argentina; Uruguay; Armenia; Texas Hill Country; and Lugana, Italy.

PESTICIDE PANIC: RESIDUES IN BRITISH GROCERY WINES

The Daily Mail published an article claiming that over half of the wines sold in U.K. supermarkets contain hazardous chemicals, based on a study by the Pesticide Action Network UK (PAN) analyzing 72 wines. The study garnered attention, but an expert suggests that wine drinkers are likely safe. The U.K. government's 2022 testing of 72 wines found fewer insecticides but three more fungicides compared to 2016. While the report acknowledges the presence of pesticide residues, it states they are not expected to impact health individually or in combination. PAN UK speculates that climate change might be driving increased chemical usage, and the rise in detected residues could be due to improved detection capabilities in laboratories.

DEEP-SEA AGING IS A GROWING TREND, BUT DOES IT IMPROVE WINE?

For millennia, wine aging has conventionally occurred in barrels, bottles, and subterranean caves with optimal conditions such as consistent temperatures and humidity. However, an intriguing concept of aging wine underwater has emerged, inspired by the discovery of drinkable 1907 Heidsieck Champagne found in a sunken Swedish schooner. Veuve Clicquot accidentally experienced underwater aging in 2010, finding still potable but sugary Champagne. Intrigued, they intentionally submerged 350 Champagne bottles in the Baltic Sea's Åland Vault in 2014, aiming for 40 years of aging in the world's least salty sea. The underwater conditions maintain a steady 4°C, believed to slow aging compared to traditional cellars. Veuve Clicquot aims to periodically analyze samples, potentially challenging conventional wine aging narratives. The sea-cellared wines are not for sale, emphasizing the experimental nature of this underwater aging endeavor.

THE BIG BOOZY ROUND-UP OF 2023

In the ever-evolving landscape of the drinks industry, 2023 has been marked by noteworthy stories that have captivated enthusiasts and professionals alike. From the challenges faced by California wineries to innovative product launches and surprising insights into alcohol and health, these top reports reflect the dynamic nature of the beverage sector. Here are the standout stories of the year:

California Wineries Navigate Atmospheric Challenges: Wineries in California race against time to harvest grapes before the arrival of an 'atmospheric river,' underscoring the impact of weather on the wine industry.

KFC Ventures into Spirits: Breaking new ground, KFC launches its inaugural spirit, introducing a distinctive rum to its menu.

Bacteria in Non-Alcoholic Beer: Exploring the unexpected, concerns arise about non-alcoholic beer being a breeding ground for bacteria, raising questions about its safety.

Monster Energy Enters the Alcohol Market: Known for energy drinks, Monster Energy makes a foray into the alcoholic beverage realm, bringing its unique brand to a new category.

Effects of a Month Without Alcohol: An insightful exploration into the health implications of abstaining from alcohol for a month, shedding light on the body's response to this lifestyle change.

Assessing the Safety of the 'Borg' Drinking Trend: The rise of the 'borg' drinking trend prompts a closer look at its safety implications and impact on consumer well-being.

Historical Brews in America: Uncovering the roots of American brewing, a list details the ten oldest beers in the country, offering a glimpse into the rich history of brewing.

Beer's Influence Compared to Probiotics: Surprising revelations suggest that beer might exert a more significant impact than probiotics on the human body, challenging preconceived notions about the health effects of certain beverages.

Illegal Ocean-Bed Bottles Seized in California: A California winery faces legal consequences as authorities seize bottles illegally stored on the ocean bed, highlighting regulatory challenges in the industry.

Airport Abandons 100ml Liquid Limit: In a groundbreaking move, an airport scraps the longstanding 100ml liquid limit, signaling a major shift in travel restrictions and presenting new possibilities for the transportation of beverages.

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WINE REGION OF THE WEEK: ALGARVE, PORTUGAL

The Algarve - an hour's drive south of Lisbon - is the southernmost wine region in mainland Portugal. Although better known for its beaches and thriving tourist trade, the region produces a considerable quantity of wine each year. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly. Traditionally Algarve wines have been high in alcohol, the result of a warm, maritime climate – just 125 miles (200km) separates Algarve's easternmost vineyards (in Tavita) from Tangiers, on the north coast of Africa. The soils here in the Algarve are highly varied and include limestone-rich clays, sandstone, and sandier soils closer to the coastline. The Vitis vinifera vine thrives here in the Algarve climate, which is as well suited to the vine's long-term needs as it is to the short-term needs of humans.

GRAPE OF THE WEEK: BAGA

Sometimes compared to Pinot Noir or Nebbiolo, the small-berried, high-acidity Baga can produce vibrant rosés and full-bodied, tannic red wines. Baga is a dark-skinned grape variety used to make red wines on the central coast of Portugal. It is particularly prevalent in the Bairrada DO in the Beiras region, where Baga vines far outnumber any other red wine variety. The degree of clonal diversity found here suggests it is also the grape variety's place of origin. The neighboring Dão and Ribatejo appellations also use Baga, traditionally in blends but increasingly in varietal bottlings. Dão and Bairrada both lie within the boundaries of the Beiras VR (similar to a French Vin de Pays) and Baga also features often in these wines. Baga is notable for the thickness of its grape skin in proportion to the size of the small berries. It is also a permitted variety in the Douro where it is known as Tinta da Bairrada; there are thought to be vines in many of the older mixed-variety vineyards there.

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