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🍷 Is Red Wine The Bad Guy?

🍷 Is Red Wine The Bad Guy?

In this week’s DECORKED digest you will read all about fungi’s relationship with soil, no and low-alc wines, different Champagne colors, how long your bottles can stay open, Venice’s jackpot, 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 fungi’s relationship with soil, no and low-alc wines, different Champagne colors, how long your bottles can stay open, Venice’s jackpot, and much more. Keep reading!

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

NO-LO WINE TREND LEAVES ITALY BEHIND

Italian regulations impede the production of no- and low-alcohol wines, impacting the industry's competitiveness in the US market. Despite emerging trends favoring such wines, Italy risks being reduced to a mere supplier of raw materials. Producers face limited options due to regulatory constraints, while packaging preferences highlight tensions between tradition and trends. Additionally, Italian wines' turnover in the US largely benefits American importers. Amidst this, there's growing interest in the low-alcohol segment, especially in addressing challenges faced by traditional wines like Amarone della Valpolicella, which has experienced a decline in exports. To remain competitive, there's a call for modernizing Amarone production to align with consumer preferences for lower alcohol content.

MORE FRAUD IN FRENCH WINE STORES

An investigation conducted by France's Consumer Affairs and Fraud Bureau at a supermarket in the Gard region of southern France has revealed more concerning practices within the wine section. The inspection, which targeted the Intermarché store in Caveirac, near Nîmes, identified instances of misleading labeling and presentation. Specifically, certain bag-in-box wines originating from Spain were found intermingled among French varieties, with shelf labels neglecting to accurately denote their true origins. While bottled wines were deemed compliant, the discovery of these misrepresented products raises questions about consumer transparency and adherence to labeling regulations.

HOW LONG CAN A BOTTLE OF WINE STAY OPEN?

When contemplating whether to indulge in wine left open for a few days, many factors arise, including the wine's type, quality, and tannin concentration. Typically, high-quality white wines such as Chardonnay and Riesling retain their palatability for three to four days, while single-vineyard wines may persist for up to a week if stored properly. Similarly, red wines, particularly those with robust characteristics and elevated tannin levels, tend to maintain their integrity for a similar duration. Sparkling wines, due to their carbon dioxide content, demand dedicated stoppers to preserve their fizziness, with consumption recommended within two days if the bottle is half-full. For fortified wines like Ruby Port and LBV styles, a period of approximately a week after opening is advisable before they undergo typical oxidation. Similarly, fortified and intentionally oxidized Madeira wines boast exceptional longevity, provided they are stored upright and shielded from direct sunlight. These fine distinctions highlight the complex interplay between wine types, preservation methods, and storage conditions in determining their post-opening lifespan.

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VENICE'S ISLAND WINE STRIKES GOLD

Typically, "heroic viticulture" evokes images of manually cultivated vineyards on steep slopes, often at high elevations. However, this term is applied by the Bisol family to describe the cultivation of Venissa, which consists of a flat, walled vineyard situated at sea level on the island of Mazzorbo in the Venice lagoon. Venissa's heroic efforts highlight the resilience required to combat the environmental threats posed by Venice's "acqua alta" and extreme droughts. Despite the adversity, the golden wines of Venissa, with their mineral tang and deep complexity, stand as a testament to the enduring spirit of both the vineyard and the city of Venice. While the allure of Venissa's wines may invite visitors, their rarity and quality demand a considerable investment, echoing the lavish tastes of Venice's prosperous elite throughout history.

CHAMPAGNE DRAPPIER TALKS COLOUR

Champagne Drappier, led by winemaker Michel Drappier, emphasizes the significance of color in quality Champagne, a factor often overlooked in favor of aroma complexities. The range of colors in Champagne is diverse, spanning from deep pink to pale pear-yellow and beyond. Pantone even renamed a color to better capture the spectrum of numerous Champagne hues. Drappier contends that a wine's color provides essential insights into its composition, winemaking, and quality. Different grape varieties yield distinct colors, with nuances extending to lesser-known varieties like Arbanne and Fromenteau. Furthermore, color can indicate vintage, age, and potential quality issues such as oxidation. Drappier advocates for minimal intervention winemaking to preserve the wine's aromas, flavors, textures, and colors, emphasizing the importance of diversity in Champagne's sensory experience.

IF YOU LIKE VOLCANIC WINE, THANK FUNGI

In addition to their role in nutrient extraction, microbes in volcanic soils contribute to greater microbial diversity, fostering a balanced ecosystem that supports plant growth. Despite the challenging conditions of volcanic soils, microbes assist in nutrient extraction and facilitate a symbiotic relationship with plants, enhancing nutrient flow to the fruit. Volcanic soils, being relatively young, offer a wide range of nutrients and minerals, although they require microbial effort to access. Exploring the intricacies of microbial activity in volcanic soils not only enhances our understanding of wine terroir but also underscores the profound impact of soil composition on wine quality and flavor profiles. Wines produced from vines in volcanic soils often exhibit concentrated acidity and minerality on the palate, attributed to the unique soil composition. Ultimately, delving into the world of microbes in volcanic soils reveals the hidden complexities that shape the unique identity of wines produced in these exceptional terroirs.

HOW RED WINE LOST ITS HEALTH HALO

In the past, wine was thought to benefit heart health due to its supposed "flushing effect" preventing blood clot formation. However, some researchers had raised concerns about the methodology of these studies as early as the 1980s, questioning whether alcohol itself was responsible for the observed benefits. Subsequent research, including a notable 2006 study, contradicted this belief, leading to a shift in understanding. Recent studies even suggest that alcohol consumption may increase the risk of heart issues. While red wine contains compounds with potential health benefits, there is no definitive evidence linking it to improved health outcomes. While it's generally acceptable for most people to enjoy wine occasionally, it's important to recognize that it does not offer heart health benefits as once believed.

WINE REGION OF THE WEEK: FRANKEN, GERMANY

Probably best known for its often distinctive bottles, Franken boasts a proud wine-growing history. Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines planted in Franken and around 80 percent of these are white grape varieties. Here, Riesling plays second fiddle to the often-overlooked Silvaner and Müller-Thurgau. Indeed, Silvaner lays claim as Franken's leading grape variety and is one of the only places in the world where it outperforms Riesling. Today, Müller-Thurgau is the most widely planted grape variety in Franken, followed by Silvaner, with Bacchus and Kerner also successfully cultivated. This area is also home to the distinctive Bocksbeutal, an ellipsoidal bottle that the European Union protects. More than 40 percent of all Franken wines are bottled in the Bocksbeutel, which is often described as flagon-like in appearance. The people of this region are passionate about their wine, thus most of what is produced here is consumed locally.

GRAPE OF THE WEEK: MULLER-THURGAU

Müller-Thurgau is a white grape variety that is well-traveled and dependable, although not always highly regarded. It is often associated with Liebfraumilch, which has given it a bad reputation. This grape is predominantly used for making white wine in Germany. It was created in 1882 by Dr. Herman Müller of Thurgau, Switzerland, by crossing Riesling and Madeleine Royale. In Germany, Müller-Thurgau is often blended with Morio-Muscat or used in the infamous Liebfraumilch category. In the past, more Müller-Thurgau was produced in Germany than any other wine, but its popularity declined significantly in the 1980s and 1990s due to changing commercial tastes. Varietal Müller-Thurgau wines typically have sweet peach aromas with low acidity and a range of fruity flavors. They are best enjoyed when young, except for those grown in northern Italy, where the combination of old vines and steep, elevated vineyards creates wines that can be aged for longer.

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