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In this week’s DECORKED digest you will read all about pH’s influence on wine, La Gavroche’s auction, changes in the industry, alcohol and the gut microbiome, and much more. Keep reading!

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Happy Sunday! We hope you had a great week. In this week’s DECORKED digest, you will read all about pH’s influence on wine, La Gavroche’s auction, changes in the industry, alcohol and the gut microbiome, and much more. Keep reading!

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INTERESTING THIS WEEK

🇪🇺 Prepping for EU nutrient and ingredient wine labeling laws: new regulations apply to exports READ HERE

📈Wine imports crash in China, spirits imports now 2.5 times bigger READ HERE

🍴 Paris 'Ratatouille restaurant' loses £ 1.3m worth of wine READ HERE

🛩 Emirates unveils world-class wine list for 2024 READ HERE

🍷 What reducing alcohol can do for your health READ HERE

🕵️‍♂️ Fraud inspectors hit French wine stores 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.

WHAT HAPPENS WHEN A WINE EXPERT DOESN'T WANT TO DRINK?

Caroline Conner, a wine expert and educator based in Lyon, France, candidly revealed the challenges of Dry January on her Instagram, emphasizing that the endeavor isn't driven by concerns about her followers losing interest but rather by the realization that overindulgence wastes time and harms the body. This struggle for a wine expert to renegotiate her relationship with alcohol reflects a broader shift in alcohol consumption, as highlighted by a 2023 Gallup poll showing Gen Z drinks less frequently and in smaller quantities. Conner, immersed in the wine industry since her youth, acknowledged the industry's unique impact on women, stressing that acknowledging alcohol-related issues remains challenging. As she explores this journey, Conner, along with others in the industry, seeks to broaden the dialogue often neglected in their field, encouraging more professionals to share their experiences in navigating alcohol consumption while building a career. Their goal is to demonstrate that achieving a balance between pleasure and moderation is not only possible but essential for personal and professional well-being.

WHICH WINES CONSISTENTLY PERFORM ON THE SECONDARY MARKET?

The Liv-ex Power 100 report identified 51 wines that consistently maintained their presence on the list for the past six years, showcasing enduring high performance in the secondary fine wine market. Domaine Leroy, a renowned Burgundy producer situated in Vosne-Romanée, claimed the top spot, demonstrating consistent excellence under Lalou Bize-Leroy's ownership and biodynamic farming practices. Bordeaux's Château Mouton Rothschild was the only other brand consistently in the top 20 each year since 2018. The analysis highlighted 23 Bordeaux wines, 13 Burgundy wines, five from Tuscany, and others from Champagne, the Rhône, California, Castilla y Leon, Piedmont, and South Australia among the consistently top-performing brands. Notable names in the top 50 included Château d’Yquem, Château Cheval Blanc, Château Haut-Brion, Château Lafite Rothschild, Château Latour, Château Margaux, Domaine Leflaive, Gaja, and Champagne houses Bollinger, Louis Roederer, and Dom Pérignon. The report also indicated a growing diversity of regions further down the list, while Bordeaux and Burgundy maintained dominance in the rankings.

THE UNSEEN INFLUENCE OF PH ON WINE QUALITY

Wine, often considered a valued art form, undergoes a chemical transformation analyzed by winemakers. Despite many technical details being crucial for producers, consumers often overlook one significant statistic – pH levels. Unfortunately, wineries rarely disclose this information, fearing it might diminish the wine's romantic allure. pH, measuring acidity or basicity, influences a wine's aging potential and characteristics. Despite the lack of transparency in revealing chemical compositions, understanding pH levels could empower consumers to make more informed choices, particularly when paired with food. Wines with high pH may deteriorate quickly, emphasizing the importance of balance in wine. Although pH is a crucial tool, it's not the sole factor in determining a wine's excellence.

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5 REGIONS WINE BUYERS ARE EXCITED ABOUT IN 2024

As the new year begins, both on- and off-premise workers use the opportunity to upgrade wine lists and retail shelves by reflecting on past sales and planning for the year ahead. While beverage directors often consult importers for insights, those directly engaging with customers in wine shops, restaurants, and bars play a crucial role in introducing wines from new varieties and lesser-known regions. Some buyers are rediscovering wines from familiar places, such as South Africa's Maritime Elim Region, Galicia's lighter styles, overlooked small producers in Lodi - California, value-driven bottlings from Castillon Côtes de Bordeaux, and Uruguay's terroir-transparent wines. These regions, despite producing fewer cases, are gaining attention for their unique offerings.

HOW DOES ALCOHOL AFFECT THE GUT MICROBIOME?

Scientists are in the early stages of exploring how alcohol affects the balance of good and bad bacteria in the gut. While a moderate amount of alcohol can enhance a meal, heavy drinking, especially in individuals with alcohol use disorder, has been linked to an imbalance in gut bacteria. This imbalance may lead to the escape of bacteria and toxins into the bloodstream, causing liver inflammation. Limited research on moderate alcohol consumption suggests that it is associated with a more diverse and healthy gut microbiome. Individuals recovering from alcohol use disorder show signs of gut microbiome recovery within two to three weeks of abstaining from alcohol.

WINE MUST CHANGE ‘OR LOSE OUT TO OTHER CATEGORIES’

Richard Lloyd, the managing director of Encirc Beverages, shares his insights into the challenges facing the UK supply chain in 2024, considering his position overseeing more than half of the country's glass filling for wine, beer, and spirits. Lloyd notes that attempts by individual retailers and brand owners to address industry challenges independently may face difficulties due to the scale of issues like global shipping disruptions, duty increases, consumer perceptions of wine, greenwashing, and demurrage charges. He emphasizes the need for collaborative forums within the industry to collectively find solutions for sustainable growth. Lloyd acknowledges the fear among brands about losing their uniqueness and identity in this process. The lack of transparency among stakeholders currently results in inefficiencies and cost issues throughout the supply chain, emphasizing the necessity for a more unified and transparent approach.

LE GAVROCHE: WINE VALUED AT £12,000 PER BOTTLE TO BE AUCTIONED

Rare wines, vintage champagne, and items from the closed Le Gavroche restaurant in London, including porcelain, silver, and decorative objects, will be auctioned. Founded in 1967 by brothers Michel and Albert Roux, Le Gavroche earned the first Michelin star in the UK in 1974. The restaurant closed in January after over 50 years of service. The auction, featuring sought-after items like 2013 vintage Domaine de la Romanee-Conti grand cru wine, is set for April. Michel Roux Jr highlighted the restaurant's lovingly curated wine cellar and significant artwork associated with the Roux family. Items such as a painting from Victor Hugo's Les Miserables and the restaurant's illuminated sign will also be part of the auction. The esteemed restaurant has seen chefs like Gordon Ramsay, Marco Pierre White, and Monica Galetti pass through its doors.

WINE REGION OF THE WEEK: VALAIS, SWITZERLAND

The Valais is the largest wine region and appellation in Switzerland, responsible for around one-third of the country's total wine production. The main vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, heavy soils at the bottom of the valley - often given over to fruit production, industry, and urban development. he Valais terroir is one of the world's most dramatic. The valley benefits from its sheltered position below the high alpine peaks, with the most obvious bonus being the fohn wind, which keeps the area unusually warm and dry considering its altitude. In total, Valais produces an annual average of around 45 million liters. It is planted predominantly in Pinot Noir (just under 30 percent) and Fendant/Chasselas (17 percent). The former is sometimes blended with Gamay (over 10 percent of the vineyard area) to produce the region's light red "Dôle" blend.

GRAPE OF THE WEEK: GAMAY

Gamay (Gamay Noir à Jus Blanc in full) is most famous for producing the light, fruit-driven red wines of Beaujolais. It is, however, also grown in reasonable quantities in various parts of the Loire Valley (notably Anjou), in Savoie, and in western Switzerland. In France, Gamay's homeland is Beaujolais. It arrived there (most likely from Germany) in the 14th Century and initially received an unenthusiastic welcome. Characteristically, Gamay displays flavors of red cherries and strawberries and – when vinified using the carbonic maceration method – boiled sweets and bananas. This technique is most often employed for what is arguably the most famous (and infamous) expression of the grape: Beaujolais Nouveau. Outside France, Gamay is taken most seriously in Switzerland, where it is often blended with Pinot Noir. Elsewhere in Europe, there are a few examples from Italy and the grape is important to the viticultural landscape of Croatia, Kosovo, and Serbia and grown in several Central and Eastern European states.

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