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💰 Investing in wine

💰 Investing in wine

In this week’s DECORKED digest you will read all about wine and its components, news regarding alcohol consumption, how to invest in wine, and much more. Keep reading!

October 09, 2023

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Happy Monday! Hope you have a wonderful week ahead! This week’s spotlight is on information about wine and its components, news regarding alcohol consumption, how to invest in wine, and much more. Keep reading!

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

DECODING THE ORIGINS OF WINE AROMAS

The presence of coconut and dried fruit aromas in wine is often associated with barrel aging and bottle aging, respectively. However, they can also be found in young wine. The concentration of these aroma compounds, as well as γ-nonalactone (reminiscent of coconut and cooked peach), depends on factors like vintage conditions and sunlight exposure during grape ripening, with Merlot and Cabernet Sauvignon having the highest levels of γ-nonalactone. When grapevines are stressed by factors like heat or a fungus called Uncinula necator (causing powdery mildew), it can affect the berry's metabolism, leading to the production of large amounts of γ-nonalactone during fermentation. Winemakers are interested in understanding these aromas as they can indicate premature oxidation in wine. Recent research by Vicente Ferreira at the University of Zaragoza in Spain has expanded our knowledge of wine aromas by connecting seven aroma precursor systems in grapes to potential aromas. This advancement goes beyond traditional tasting rubrics like the Wine & Spirit Education Trust’s Systematic Approach to Tasting, which were once considered state-of-the-art.

IS ALCOHOL THE NEW TOBACCO?

The traditional idea of moderate social drinking as a part of a healthy lifestyle is facing a potential shift. Currently, the definition of moderate drinking in the United States is two glasses for a man and one for a woman per day. However, there is a growing body of evidence suggesting that alcohol may not be as healthy as previously believed. Now, there's a suggestion that Americans could soon be advised to limit their alcohol intake to only two drinks per week. This change in perspective on alcohol's health benefits has been evolving over the past decade, with a push to "de-normalize" alcohol consumption. It's not just a temporary reaction to the pandemic; it appears to be a lasting cultural shift. Additionally, the popularity of weight-loss drugs like Ozempic and Wegovy has led to a significant reduction in alcohol consumption among those taking these medications. As a result, the drinks industry may face challenges and changes in the future, with a sense that resisting this cultural shift is becoming increasingly difficult. The industry will certainly need to overcome and adapt to these changing attitudes towards alcohol consumption in the upcoming years.

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CAN ALTERNATIVE YEASTS LOWER WINE’S ALCOHOL CONTENT?

In the past years, we have been seeing the increasing alcohol levels in wine due to climate change and the search for solutions by winemakers. Over the past two decades, wine's alcohol content has been rising, primarily because of the association of quality with complete grape ripeness and the warming climate that leads to more fermentable sugars in grapes. This trend has raised concerns about wine styles, consumer well-being, and market demand. Winemakers have tried various approaches to address this challenge, including harvesting grapes earlier, but this can easily affect wine quality. Another solution being explored is the use of low-alcohol-yield yeasts, including non-Saccharomyces strains.

Researchers are investigating non-Saccharomyces yeasts that can ferment wine to dryness while producing lower levels of ethanol. One study found that using a particular Saccharomyces strain under aerobic conditions could reduce ethanol content by up to three percent. Additionally, a combination of Saccharomyces and Metschnikowia pulcherrima yeasts resulted in a remarkable four percent reduction in alcohol content. These efforts aim to maintain wine quality while addressing the challenge of rising alcohol levels caused by climate change.

POLITICIAN TAKES AIM AT "ILLEGAL" SWEET WINES

A Chilean politician, Sauerbaum, has raised concerns about the production of "falsely produced" sweet wines in Chile, asserting that they fail to meet legal standards and consumer expectations. Sauerbaum discovered an "illegal practice" in the wine industry where well-known wine brands were selling sweet wines that did not adhere to legal regulations. He cited Chilean laws specifying that bottled wine for direct consumption must have a minimum alcohol content of 11.5 degrees and must not contain added alcohol, sucrose, sugar of any kind, or artificial sweeteners. Sauerbaum also highlighted that adding water to wine is prohibited. He expressed his worry that such practices were deceiving consumers and harming honest wine producers and grape growers. At present, there has been no comment from the companies mentioned in the letter, Viña Santa Rita and Viña San Pedro.

WINE: AN INVESTMENT FOR THE AGES

From ancient times to the present day, wine has always remained a valuable asset. It has played a central role in Western civilization, serving as medicine, a social facilitator, a substance with mind-altering properties, and a highly prized commodity. While the history of wine investment is more recent compared to winemaking, it still boasts a lengthy heritage when compared to many other types of investments. For instance, in the 1780s, Thomas Jefferson wrote about the increasing value of vintage Bordeaux wines. This illustrates that people have always found pleasure in wine, leading investors to particularly value fine wines, to the extent that they might choose to collect them rather than consume them.

Today's wine investment market is significantly more mature and stable than in Jefferson's time, and it continues to expand rapidly. The secondary market for fine wines, where wines are bought and sold for investment rather than consumption, is currently valued at approximately $5 billion annually, marking a 65% increase compared to a decade ago. It is anticipated that the global fine wine market will continue to diversify and expand as new regions and producers gain recognition. This presents an opportunity for wine collectors and investors to broaden their horizons. Furthermore, the growth of the wine investment market has been facilitated by the emergence of platforms and services that make buying and selling wine for profit easier than ever before.

5,000-YEAR-OLD INTACT WINE JARS DISCOVERED

Archaeologists from Egypt, Germany, and Austria have made an extraordinary discovery in Egypt's Um Al-Qaab archaeological site. They found fully intact wine jars, dating back 5000 years, within the tomb of Meret-Neith, a significant figure from Egypt's 1st dynasty. These jars, still sealed with well-preserved wine inside, were among various grave items uncovered at the site. Additionally, an inscription in the tomb suggests Meret-Neith's high status. Although her true identity remains a mystery, recent findings have sparked speculation that she might have been Ancient Egypt's first female queen, possibly predating Queen Hatshepsut of the 18th dynasty.

TRENDS: AI TASTINGS

The Tastry company has developed TastryAI, a system based on AI and novel chemistry, with the aim of decoding the unique flavor characteristics of sensory-based products and predicting consumer likability accurately. Existing chemical analysis methods and consumer preference data did not yield significant correlations or predictions, prompting the need for new data creation. To achieve this, Tastry first designed an analytical chemistry method for transparently assessing the chemistry of products like wine, making it relatable to human palate experiences. They then built a comprehensive flavor matrix database by analyzing thousands of wines globally. TastryAI was trained to predict consumer preferences for wine based on a Food Preference Survey, eliminating the need for consumers to provide wine-specific data. Wineries use TastryAI to simulate consumer perceptions of their wine before production, while consumers use it to avoid purchasing wines they won't like.

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WINE REGION OF THE WEEK: BRITISH COLUMBIA, CANADA

British Columbia is Canada's westernmost province, located on the edge of the Pacific Ocean. The diversity of landscapes here – from rainy islands to desert-like valley floors – means that a wide variety of grapes are planted here. They include Chardonnay, Pinot Noir, and Riesling, as well as Cabernet Sauvignon and Merlot. While volumes are lower than those of the province of Ontario, British Columbia is home to a rapidly growing wine industry. The British Columbia Wine Authority recognizes Designated Viticultural Areas (DVAs) in the province: Vancouver Island and the Gulf Islands, Okanagan Valley and Similkameen Valley, and Fraser Valley. Most viticulture in British Columbia takes place in the Okanagan Valley, nestled between the Cascade and Columbia mountain ranges where harsh weather systems from the west and north do not often reach. A more boutique wine industry can be found in the islands surrounding Vancouver, where the less-predictable maritime climate and rugged topography are not as suited to commercial viticulture. Instead, many small producers make boutique grape and fruit wines from Pinot Noir, Riesling, cranberries, and blueberries. British Columbia's wine-growing history dates back to the mid-19th Century when missionaries planted grapes for sacramental wines near Kelowna in the Okanagan Valley

GRAPE OF THE WEEK: PINOT NOIR

The dominant red wine grape of Burgundy, Pinot Noir is now adopted and adored in wine regions all over the world. The variety's elusive charm has carried it to all manner of vineyards around the world and as of 2016, it was the sixth most-planted grape variety. As a thin-skinned grape variety, Pinot Noir generally has a moderate to high acidity, a low level of phenolic compounds, low to moderate levels of soft tannins, and is generally paler in color than most other red wines. It is thought that Pinot Noir has its origins in the northeast of France or the southwest of Germany. It was previously believed that Pinot Noir, Pinot Blanc, Pinot Gris, Pinot Meunier, Pinot Précoce (Frühburgunder) et al were members of a "Pinot Family" of distinct grape varieties. But DNA profiling has shown them to share the same genetic fingerprint, and thus to be mutations or clones of a common variety. Most typically the Pinot noir grape is fermented in small open-top vats, employing punch downs to keep the cap of skins in contact with the juice. This allows the cellar team plenty of opportunities to inspect the ferment. It takes a great deal of care and skill to make Pinot Noir perform. The results vary wildly from watery, acidic candy water to some of the richest, most intensely perfumed wines on Earth. This elusive perfection has earned a variety of obsessive adoration from wine lovers all over the world.

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