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Happy Sunday! Hope you’ve had a wonderful week! On our side, not much has happened, therefore not much to report on. It seems weeks are getting shorter and shorter, or is it just us? Anyhow, enjoy this week’s issue, it’s short but sweet.

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In this week’s issue, you will read all about a new grape discovery, Sicily’s revival, wine collaborations, and much more. Keep reading to find out more!

📣 DECORKED Rewind (monthly edition) is now available for just 1 referral (see the bottom of the email).

INTERESTING THIS WEEK

📱 The most Instagrammed vineyards in the world have been revealed READ HERE

⚱️ Drops of gold? How adding ‘gold nanoparticles’ can improve wine READ HERE

❄️ English sparkling wine aged on the Arctic Ocean seabed READ HERE

🧀 Seven all-American cheese and wine pairings READ HERE

📚 What does ‘Appassimento’ mean in wine? READ HERE

📝 What makes a wine list? READ HERE

📌 AMBLE WINE PARTNERSHIP - Explore the world of wine with Amble Wine's comprehensive World Wine Map Workbooks and challenging Wine Quiz Workbook, masterfully crafted by wine scholar Lea Gatinois. As our valued reader, enjoy a 5% discount on these premium, eco-friendly resources using code DECORKED at checkout (or click HERE). Expand your wine expertise today!

SCIENTISTS IDENTIFY ANCIENT GRAPES FROM BYZANTINE DAYS

In the Negev desert, southern Israel, archaeologists have discovered remnants of a vibrant wine industry over 1,500 years old, alongside genetic analysis of two ancient, heat-adapted grape varieties. Originating from Avdat, a city established by the Nabataeans in the 1st century BCE, this industry left behind wine presses, crushed grapes, fertilization dovecotes, and irrigation traces. Today, the Negev houses vineyards with international varieties like Cabernet Sauvignon, but the ancient varieties are lost. The cause behind the abrupt collapse of this two-century-old thriving wine industry remains a mystery.

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SICILY'S GRAPE RENAISSANCE

Following a viticultural resurgence, Sicily has cemented its status as a year-round wine island, evidenced by the high-quality wine showcased at Sicilia en Primeur 2023. Despite a 29.2% production dip in the southeast, Sicily remains one of Italy's most fruitful wine regions, averaging 6.7 tons of grapes per hectare in 2022. Winemakers on the island are turning towards indigenous grape varieties such as Grillo, Nero d'Avola, Nerello Mascalese, Nerello Cappuccio, and a resurgent Zibibbo. Notably, the island of Pantelleria has seen a significant increase in both sparkling and still wines. With its burgeoning appeal to international wine tourists, Sicily is poised to become a leading wine destination in the Mediterranean.

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HOW BORDEAUX OPENED ITS DOORS TO WINE TOURISM

Over the past two decades, Bordeaux has transformed from being virtually closed to tourism into one of the world's premier wine destinations. This shift came despite the hardships following WWII, such as a lack of funds for vineyard replanting and slow international market recovery. Recognizing the potential of tourism as a revenue stream, regions like Saint-Émilion began promoting wine tourism. The city of Bordeaux, however, languished until a revitalization effort was launched in 1995 by Mayor Alain Juppé. This renewal, aided by the collective efforts of city, local governments, and regional wine associations, sparked a surge in tourism. Now, even smaller wine regions and lesser-known estates are innovating to compete with their larger counterparts. All the while, Bordeaux is setting its sights on sustainability, with a goal for all Bordeaux AOC winegrowers to adopt certified environmental practices by 2030.

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UNGRAFTED VINES: IN SEARCH OF THE HOLY GRAIL

The phylloxera invasion threatened vines growing on their own roots, leading vintners on a continuous quest for the original wine taste found in ungrafted vines. This tiny pest, responsible for decimating countless vineyards across Europe in the late 19th century, proved resilient to various eradication methods. Ultimately, grafting European vines onto the rootstock of resistant American species proved effective. Today, grafting is the primary method of viticulture globally, even in regions relatively unaffected by phylloxera, like parts of Chile, Australia, and Argentina, due to the ever-present risk of a phylloxera outbreak. Although the loss of the original wine taste is a lingering concern for many vintners, the flavor of wines from ungrafted vines lives on in the few surviving vineyards that have managed to maintain them.

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WINE COLLABORATIONS: THE NEW MIX TAPE

Wine collaborations are trending, offering mutual benefits: large brands tap into the indie appeal, while smaller ventures gain access to resources and extensive markets. As Chris Leon, owner of Leon & Son Wine and Spirits in Brooklyn, points out, collaborations provide an opportunity for producers to explore new or different wine styles, often appealing to a younger, adventurous audience. In an industry where standing out from the crowd is challenging, collaborations offer a novel approach, potentially opening doors in far-flung markets. Particularly for winemakers in less renowned regions, collaborations provide a chance to showcase their skills. Regardless of form, these collaborative efforts invariably result in appealing and flavorful outcomes.

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WINE REGION OF THE WEEK: PRIORAT, SPAIN

Renowned for its terraced vineyards and slate soils, Priorat, nestled in the hills southwest of Barcelona, is recognized as one of Spain's top red wine regions. This small region in Catalonia has garnered fame for its robust, full-bodied red wines, typically made from old-vine Garnacha and Samso/Cariñena, boasting concentrated notes of licorice, tar, and brandied cherries. Unique in three key aspects, the region's red wine exhibits low yields due to the hot, dry climate, its unique "llicorella" soil type which contributes to the wine's minerality, and the focus on recommended local grape varieties such as Garnacha Tinta and Samsó for red wines, and a variety including Garnacha Blanca, Macabeo, and others for whites. Despite its relative proximity to the Mediterranean, the climate is surprisingly continental, adding to the complexity of the wines.

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GRAPE OF THE WEEK: GRENACHE (GARNACHA)

Grenache, also known as Garnacha, is a widely cultivated red wine grape variety noted for its versatility and resilience, grown extensively in regions like France, Spain, Australia, and the United States. It thrives as a vigorous, hardy vine, often free-standing, withstanding windy and drought-prone conditions, making it ideal for arid climates. Its berries, thin-skinned and late-ripening, can produce variable acid and tannin levels, largely depending on growing conditions. The grape variety is remarkably sensitive to its environment, yielding superior results in poorer soils. Old-vine Grenache, grown in schist or stone as seen in Priorat and Chateauneuf-du-Pape, can yield deeply concentrated wines with significant aging potential. Often blended with other varieties for complexity, Grenache can yield exceptionally ripe, fruity wines, as evidenced in Southern Rhône and the Barossa Valley.

READ MORE

DID YOU KNOW THAT?

🌏 There are over 10,000 different grape varieties used for winemaking around the world.

🍷 The aroma compounds in wine can trigger memories and evoke emotions due to the strong connection between the olfactory system and the brain's limbic system.

🍾 The longest recorded champagne cork flight was over 177 feet (54 meters).

🇸🇮 The world's oldest living vine is believed to be the Old Vine of Maribor, Slovenia, which is over 400 years old and still produces grapes for winemaking.

🍇 The average lifespan of a grapevine is about 120 years, but some vines in France are reportedly over 400 years old.

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