🍾 A Shipwreck Full of Champagne

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Happy Monday! We hope you have a great week. In this week’s DECORKED digest, you will read all about a shipwreck full of Champagne that was discovered, dry farming, the art of cellaring wines, the secret to smelling wine, harvest updates, and much more. Keep reading!

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INTERESTING THIS WEEK

🍾 LVMH's Champagne shipments were down 15% in the first six months of the year, compared with 2023 READ HERE

🗞 After years of rebuilding, iconic Napa wineries reopen with high-tech, fire-resistant upgrades READ HERE

💥 Sicily winemakers brace as Mount Etna erupts READ HERE

🇧🇫 The first vines taking root in Burkina Faso READ HERE

📝 Can you make sparkling wine in Texas? READ HERE 

📉 Sales of Greek wine treble READ HERE 

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WINE KNOWLEDGE IS THE TREND: MORE THAN JUST DRINKING

A recent study by Weinfreunde.de reveals a growing enthusiasm for wine knowledge, with many people eager to share their expertise with friends. The survey, involving around 1,500 German wine drinkers aged 18 to 75, found that wine is a common topic of discussion during social gatherings, with 35.9% discussing wine with friends and 37% sharing details about the wine they serve. Over half (53.5%) find wine topics interesting, and wine expertise is seen as attractive, particularly among singles, with 41% finding wine knowledge appealing. Contrary to the belief that older individuals are more interested in wine, the 35 to 44 age group shows the highest interest and knowledge in wine. The social and romantic appeal of wine is highlighted by 61.9% preferring to drink wine with friends and 59.1% with their partner.

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CHAMPAGNE PREPARES FOR A SOBERING VINTAGE

The 2024 Champagne vintage faces challenges with the Comité Champagne (CIVC) setting the yield at 10,000 kg/ha, despite adverse weather reducing potential yield by 10%. Frost and hailstorms, especially in the Aube and Vallée de la Marne, and wet conditions increasing downy mildew risks, have raised concerns. Additionally, Champagne sales have declined for 16 months, with significant drops in both export and domestic markets. Competition from Prosecco, Crémant, Cava, and US sparkling wines, along with price hikes and overstocking post-Covid, have hurt Champagne’s market share, leading some producers to offer discounts to boost sales.

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DRY-FARMING IN AMERICAN VITICULTURE

Riggs Lokka of Emeritus Vineyards practices dry-farming at Hallberg Ranch in Green Valley's Russian River Valley, using only rainfall to sustain vines. The transition from sandy loam to clay loam soil helps vine roots find deep water, enabling substantial yields without irrigation. Emeritus is Sonoma County's largest 100% dry-farmed Pinot Noir estate. While initially reducing crop loads, dry-farming promotes deeper root growth and healthier vines, enhancing wine's terroir. Despite soil challenges, vineyards like Hamel Family Wines have adapted, saving water and producing high-quality grapes. This traditional Mediterranean practice is crucial amid climate instability, supported by techniques like soil management and vine selection.

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A SOMMELIER EXPLAINS THE BEST WAY TO ORDER WINE AT A RESTAURANT

You don't need to be a wine expert to order a good bottle in a restaurant. Lengthy wine lists can be intimidating, but open communication with your sommelier can ease the process. Scott Mattson, sommelier and co-owner of Nocturne Jazz & Supper Club in Denver, emphasizes the importance of honest and simple communication about your wine preferences. Whether you have a deep knowledge of wine or none at all, a good sommelier will work to find the perfect bottle for you. Describing your taste preferences in simple terms, such as liking fruity reds or mineral whites, helps the sommelier suggest suitable wines, possibly including unfamiliar options. Honest feedback after tasting can ensure you end up with a wine you'll enjoy.

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IN PRAISE OF OLDER WINES

The art of cellaring wine is declining among younger generations, who prefer immediate access to aged wines rather than storing them for decades. Factors such as limited storage space, funds, and time contribute to this trend. However, the demand for older vintages remains strong, prompting wineries to create programs releasing aged wines to meet this interest. Wineries like Catena Zapata, Quintessa, and Chateau Montelena are holding back portions of their vintages to release them later, demonstrating their wines' longevity and satisfying the market's desire for ready-to-drink aged wines. Buying directly from producers ensures optimal storage conditions and authenticity, making it a preferred choice for serious collectors.

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SHIPWRECK FULL OF CHAMPAGNE FOUND IN BALTIC SEA

Polish divers from the BalticTech Team discovered a 19th-century shipwreck in the Baltic Sea, loaded with crates of Champagne, mineral water, and porcelain. The wreck, found in good condition, contained around 100 bottles of Champagne and mineral water. The mineral water bottles, labeled 'Selters,' suggest the cargo was meant for high-end consumption, possibly even a royal table. The ship, located 20 nautical miles south of Sweden's Öland island, likely capsized in the late 19th century. The discovery has intrigued researchers and divers, who are seeking sponsors to further explore the wreck and will present their findings at the Baltictech 2024 Conference.

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THE SECRET TO SMELLING WINE LIKE A PRO

The human nose, with its 400 scent receptors, can distinguish over a trillion odors, but personal chemistry, experiences, and references influence our perception of smells. This variability is evident in wine tasting, where individual interpretations can differ widely. While certain aromas are commonly associated with specific wines, like gooseberry in New Zealand Sauvignon Blanc or black currant in Napa Valley Cabernet Sauvignon, the vast range of possible scents can make wine aromas both fascinating and challenging to describe. Overly technical terminology can be intimidating, but understanding wine aromas through primary (fruit, floral), secondary (oak, dairy), and tertiary (earthy, aged) categories can enhance enjoyment and help identify personal preferences.

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WINE REGION OF THE WEEK: NIEDEROSTERREICH (LOWER AUSTRIA)

Niederösterreich (Lower Austria) is Austria's largest wine region, covering 28,000 hectares and producing about half of the country's wine. It includes eight of Austria's 16 official wine regions, predominantly growing Grüner Veltliner and Riesling, with notable varieties like Pinot Noir and Sankt-Laurent. The region features five DAC zones—Carnuntum, Kamptal, Kremstal, Traisental, and Weinviertel—each with specific grape types. Key subregions include Wachau, with its unique classifications, and Thermenregion, known for red wines. Niederösterreich's diverse climate and soil conditions contribute to its versatile wine production, balancing delicate aromas with acidity.

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GRAPE OF THE WEEK: ZWEIGELT

Zweigelt is the most widely planted red wine grape in Austria. A crossing (created in 1922) of Saint-Laurent and Blaufrankisch, its popularity is demonstrated by the variety grown in every Austrian wine region. The finest examples hail from Burgenland – particularly the Neusiedlersee. A classic Austrian Zweigelt is richly colored with a deep, bright core of spiced cherry and raspberry flavors. The finest examples have the potential to cellar well for a decade or so, but the majority are best consumed within a few years of release.

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