International Champagne Day: A Sparkling Celebration

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International Champagne Day is on the third Friday of October, a day to celebrate one of the world’s most glamorous drinks: Champagne. A day to get out there and try, appreciate and enjoy the sparkling wines of the Champagne region of France, where the terroir, history and tradition is second to none.

What is Champagne

Champagne is a sparkling wine made only in the Champagne region of France from specific grape varieties, mainly Chardonnay, Pinot Noir and Pinot Meunier. Champagne follows strict rules and methods, including the Méthode Champenoise where the second fermentation takes place in the bottle to create the bubbles.

What makes Champagne different from other sparkling wines is not only the process but also the chalky soils and climate of the region which gives the wine its flavours and aromas. Champagne is often described as having crisp acidity, fine bubbles and complex notes of citrus, stone fruits and toasted brioche.

History of Champagne

The history of Champagne goes back to Roman times when vineyards were planted in the region. But it wasn’t until the 12th century that Champagne started to become a wine region. During this time the Benedictine monks played a big role in developing viticulture in the region, especially at the Abbey of Hautvillers. One monk, Dom Pérignon is often credited with inventing Champagne but his actual contribution was perfecting the blend of grapes to make a better and more consistent wine.

In the 17th century sparkling wines started to gain popularity. Winemakers began to experiment with the fermentation process and accidentally created the bubbles. This was a big deal as many consumers saw the bubbles as a flaw. But the sparkling wine soon became highly sought after. By the end of the century Champagne was becoming a luxury drink, especially among the aristocracy.

The 18th century was a turning point for Champagne. The region started to export its wines and the demand was huge, especially from the British nobility. This popularity led to the creation of several big Champagne houses, Moët & Chandon, Veuve Clicquot and Perrier-Jouët. These houses developed marketing strategies and branded Champagne as a luxury and celebration drink.

The 19th century was the heyday of Champagne, with technical improvements in production. The introduction of glass bottles that could withstand the pressure of sparkling wine allowed for longer aging. The Champagne houses focused on consistency and created the categories of Brut, Sec and Demi-Sec.

Modern Champagne

In the 20th century Champagne faced challenges, World War I and World War II devastated the region and production was disrupted. But the Champagne producers were resilient and the industry bounced back. Post war the global demand for Champagne exploded and Champagne became the drink of celebration.

In recent years Champagne has continued to evolve with a focus on sustainability and climate change. Winemakers are working to preserve the terroir while adapting to climate change.

End

International Champagne Day is a day to celebrate, educate and appreciate one of the world’s most loved drinks. As you pop the cork and pour a glass on this day, take a moment to think about the heritage and tradition of Champagne. 

 

International Mavrud Day: Bulgaria’s grape of nobility

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International Mavrud Day is on October 8th and is a day to celebrate one of Bulgaria’s most beloved native grape varieties, Mavrud. Wine lovers and enthusiasts can learn more about the history and specifics of this noble grape that produces robust and unique red wines.

Mavrud

Mavrud is an old grape variety that has been grown in Bulgaria for centuries, mainly in the Thracian Valley. The name “Mavrud” is derived from the Greek word “mavro” meaning “black” as the grape is black. Mavrud grapes have thick skins which give them their deep colour and tannin structure and are perfect for aging.

Wines made from Mavrud are full bodied with rich flavours and aromas, dark berries, plums, spices and sometimes earthy notes. The wine has balanced acidity and tannins that can develop beautifully with age and give a complex and velvety mouthfeel.

A Long History

Mavrud history goes back to ancient times with references in Thracian texts, one of the earliest wine producers in the region. Archaeological evidence shows that winemaking in Bulgaria has been going on for over 6,000 years and Mavrud is one of the few varieties that has survived through the ages.

Ancient Roots

The earliest written records of Mavrud can be found in Thracian tombs where wine vessels have been found along with artifacts that show the importance of winemaking in Thracian culture. The Thracians were known for their winemaking skills and Mavrud was probably one of the native varieties they grew.

Medieval

In the Middle Ages Mavrud started to spread beyond Bulgaria. Historical records show that Mavrud was a wine of nobility, especially during the reign of Tsar Ivan Shishman in the 14th century. The wine was popular not only in Bulgaria but also in the neighboring regions and was served at royal banquets and feasts.

Ottoman Era and Resilience

The Ottoman Empire had a big impact on Bulgarian viticulture during their rule from the late 14th century until the late 19th century. While the Ottomans promoted the cultivation of many grape varieties, many traditional native varieties, including Mavrud, were continued to be grown by local winemakers.

Despite all the challenges Mavrud survived in the Thracian Valley where the climate and soil was perfect for growing high quality grapes. The variety is resilient as it is still present in Bulgarian vineyards despite the decline.

20th Century Revival

In the 20th century Mavrud faced challenges with the rise of international grape varieties, especially during the communist era when the focus was on mass production. But after the democratic changes in Bulgaria in the early 90s there was a big revival of interest in native grapes.

Winemakers started to appreciate Mavrud’s unique characteristics and focused on high quality wine production. The revival of traditional winemaking practices together with modern techniques brought back Mavrud as a respected and sought after wine on both local and international markets.

International Mavrud Day

International Mavrud Day aims to:

  1. Celebrate Bulgarian Heritage: This day promotes Mavrud as a symbol of Bulgaria’s wine heritage. It keeps the national pride and preserves the native grape varieties.
  2. Promote Mavrud Worldwide: The day promotes Mavrud wines globally, in wine markets around the world. Wine enthusiasts and professionals are encouraged to try and share their Mavrud experiences.
  3. Explore and Taste: Wine lovers can participate in Mavrud tastings, events and festivals and discover the grape’s different expressions and food pairings.

Conclusion

International Mavrud Day is an opportunity to try and celebrate one of Bulgaria’s most loved indigenous grape varieties. As you drink Mavrud on this day, take a minute to appreciate the history, tradition and passion that goes into every bottle. Whether you’re a wine connoisseur or new to Bulgarian wines, Mavrud has a lot to offer. Cheers International Mavrud Day!

Vranec World Day: A Toast to Macedonia’s Red Beast

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October 5th is Vranec World Day, a global party to one of Macedonia’s most famous grapes—Vranec. Bold, rich and deeply rooted in the Balkans Vranec has been at the core of Macedonian winemaking for centuries. This is a day to celebrate the wine that has made it to the world stage and to the people and skills that make it so unique.

What is Vranec?

Vranec (Vrah-nets) is an old grape variety from the Balkans, grown in North Macedonia and surrounding countries like Montenegro and Serbia. It’s a red grape that produces wines with deep colour, strong tannins and bold flavours. The name Vranec means “black stallion” in Macedonian, because of the wine’s dark, inky colour and powerful character. The grape makes full bodied wines with dark fruit flavours like blackberries, black cherries and plums, with spices, earthy notes and firm acidity.

Vranec has some similarities with other bold red wines like Syrah or Malbec but is unique because of its regional identity and old heritage.

The History of Vranec: A Grape with Deep Roots

Vranec has a long history that goes back centuries, to the ancient viticulture of the Balkans. Wine production in the region dates back 4,000 years, with wine vessels found in archaeological sites. Vranec as a native grape has been part of that ancient winemaking tradition.

The grape’s history is deeply rooted in the culture and traditions of Macedonia and other Balkan countries. For generations Vranec was grown by small scale farmers in family owned vineyards where the traditional methods were passed down through the years. The unique climate of the Vardar River Valley with hot summers and cool nights was perfect for this grape and the result was a wine that was full bodied, bold and age worthy.

Under Ottoman rule winemaking in the Balkans was heavily restricted and many vineyards were either destroyed or repurposed for other crops. Despite that Vranec survived, kept alive by the families that preserved the grape’s legacy. By mid 20th century Vranec was back as one of Macedonia’s flagship grape varieties and as the country’s wine industry grew Vranec became a national pride.

Today Vranec is part of Macedonia’s winemaking identity, a revival of traditional winemaking with modern innovation. The wine is produced on small and commercial scale, with wineries using modern technology to bring out the best of the grape while respecting its heritage.

The rise of Vranec: From local treasure to global stage

Although Vranec was a favourite in the Balkans for ages, it wasn’t until the last few decades that it started to get international recognition. With the collapse of Yugoslavia and the liberalization of trade in the 90’s Macedonia’s wine industry started to boom and Vranec found new markets outside the region. Macedonian winemakers started to export Vranec to countries around the world and introduce wine lovers to this bold and dynamic red.

In recent years Vranec has been praised by wine critics and connoisseurs for its versatility and aging potential. Younger Vranec wines have fruity forward notes, while older bottles have complex flavours of tobacco, leather and earthy spices. Its growing popularity has put Macedonian wine on the map and made the country a serious player in the global wine scene.

Vranec World Day was created to promote and celebrate this important grape, to give wine lovers around the world the opportunity to discover the rich history and complex flavours that Vranec has to offer. The day is also a platform to raise awareness about Macedonia’s rich winemaking tradition and to preserve and promote indigenous grape varieties like Vranec.

A taste of Vranec

Vranec wines are known for their deep purple colour and robust body. When you taste Vranec you will notice flavours of blackberries, dark cherries and plums, with subtle hints of black pepper and licorice. The tannins are strong, giving the wine a firm, velvety texture that balances well with its acidity. As the wine ages it develops more complex flavours of tobacco, leather and earthy notes.

Vranec is a bold wine and can be aged. Well made Vranec wines can age for several years, with the tannins softening and the fruit flavours becoming more refined over time.

The future of Vranec

As Macedonian wine is becoming more and more recognized globally, Vranec will be the ambassador of the country’s winemaking industry. Its uniqueness, aging potential and rich history make it a wine that stands out in a crowded world.

Vranec World Day brings attention to this bold and unique grape and encourages wine lovers to try Macedonian wines and discover the rich cultural heritage around Vranec. Whether you are a Vranec fan or just starting to get to know it, Vranec World Day is a celebration of a grape as bold as its history.

So on October 5th, pour a glass of Vranec and cheers to centuries of winemaking tradition – and to the future of this amazing wine!

 

International Port Day: A Timeless Classic

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Every year on September 10th wine lovers around the world join together to celebrate International Port Day, the iconic fortified wine that is Port. This day is a chance to appreciate the rich flavours and versatility of Port wine and to explore its 400+ year history. From the Douro Valley in Portugal to the world, Port wine has left its mark.

The Story of Port

Port’s story began in the late 17th century in the beautiful Douro Valley in northern Portugal, a region now classified as one of the oldest wine regions in the world. It was during the Anglo-French wars that Port was born as a solution to a problem. English merchants were at war with France and needed a new source of wine. England had long trading relationships with Portugal.

But transporting wine from Portugal to England was a problem, the wine would spoil on the long sea journey. To combat this, the winemakers started fortifying their wine by adding a neutral grape spirit called aguardente during the fermentation. This preserved the wine and also concentrated the natural sweetness, creating the sweet, sweet fortified wine we know as Port. Fortification stopped the fermentation, leaving residual sugar in the wine which gave Port its sweetness and higher alcohol.

Port wine was in high demand in England and soon became a staple on British tables. By the 18th century Port was the drink of the elite in England. Port houses like Taylor’s, Graham’s and Warre’s were founded by English merchants many of which still exist today as some of the most renowned names in the industry.

In 1756 the Douro Valley was officially classified as a protected region for Port wine production, one of the first wine regions in the world to be so classified. This was to ensure the quality and authenticity of Port wine and to prevent fraud as Port was becoming so popular that there were imitations outside of Portugal. This classification is still in place today with strict rules governing the production, aging and labeling of Port wines.

 

Types of Port

Port may have been born centuries ago but its legacy lives on with the many styles produced today. The most common styles of Port are Ruby Port, Tawny Port, Vintage Port and White Port each with its own characteristics.

Ruby Port is the youngest and most widely available style. It is aged for a short period in large stainless steel or concrete tanks which preserves the wine’s red colour and fruitiness. Ruby Port is sweet with notes of red and dark fruits like cherries, plums and blackberries, perfect for those just starting to try Port wines.

Tawny Port is aged longer in smaller wooden barrels which allows for more oxidation and gives it a golden-brown colour and nutty flavours. With aromas of caramel, dried fruits and spices Tawny Port is a more refined and subtle drinking experience. Tawnies can be aged for 10, 20, 30 or 40 years with older Tawnies being more complex.

The most exclusive and sought after style is Vintage Port made from grapes from a single exceptional year and aged in bottle for many decades. Vintage Ports are rich, robust and age worthy, often developing flavour over time, dark chocolate, coffee, figs and leather. These wines are only produced in years declared by the Port houses as “vintage years” making them rare and collectible.

And finally White Port is made from white grape varieties and can be dry or sweet. Although less common it is often drunk as an aperitif and is increasingly used in cocktails like the Port and tonic, a lighter fresher take on this fortified wine.

Port wine around the world

After its popularity in England Port wine spread to the rest of Europe and the New World. Today it’s an important part of Portuguese culture and loved worldwide for its bold flavours, richness and versatility. Although most of the Port wine production still takes place in the Douro Valley in Portugal it’s drunk all over the world, with the main export markets being the UK, USA and Brazil.

Port wine influence can also be seen in other wine regions like Australia. Although Australia can’t label their wines as “Port” due to international naming laws they have a long tradition of producing fortified wines similar to Port. In regions like Rutherglen in Victoria winemakers have created their own version of Tawny using local grapes to produce rich sweet fortified wines that have a global following.

Why International Port Wine Day?

International Port Wine Day is an opportunity to celebrate not just the wine but also the history, craftsmanship and tradition behind it. From the hand picked grapes of the Douro Valley to the centuries old aging techniques Port wine is a testament to the dedication of the Portuguese winemakers. The wine’s versatility whether drunk on its own, with food or in cocktails makes it a favourite for many occasions.

It’s also a day to discover the variety of Port. Whether you like the fruity boldness of Ruby Port, the nutty elegance of Tawny or the age worthy complexity of Vintage Port there’s a style for everyone. For the more adventurous White Port is an option, especially in cocktail form. The pairing possibilities are endless, Port goes with everything from rich cheeses and dark chocolate to roasted meats and savoury stews.

National Chianti Day: Tuscany’s Iconic Wine

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Every year on the 1st Friday of September, wine lovers around the world, get together to celebrate National Chianti Day. This day is all about Chianti, one of Italy’s most famous wines, born from the soil and history of Tuscany. As Australians love good wine and Italian heritage, National Chianti Day is the perfect excuse to tell the story of Chianti from its beginning to its global impact.

What is Chianti?

Chianti is a red wine from the Tuscany region of central Italy, a land of beauty and centuries of winemaking heritage. The wine is mostly made from Sangiovese grapes, the heart of Chianti’s soul. Sangiovese, named after the Latin “sanguis Jovis” (the blood of Jupiter), has high acidity, firm tannins and flavours of red cherries, dried herbs and violets.

The Grapes and Chianti

Chianti has its origins in the 13th century when winemakers in the Chianti region (Castellina, Gaiole and Radda) started to produce wine from a blend of grapes. Originally Chianti was a white wine but over time red grapes, especially Sangiovese, became the main component.

In the 19th century Baron Bettino Ricasoli, a Tuscan statesman and winemaker, created the “Chianti formula”. This blend was 70% Sangiovese, 15% Canaiolo (a red grape) and 15% Malvasia (a white grape). This formula defined the Chianti style but the use of white grapes has been phased out and nowadays the blend is more Sangiovese focused.

Today Chianti wines must have at least 70-80% Sangiovese and the rest is often made up of other red grapes like Canaiolo, Colorino or even international varieties like Cabernet Sauvignon and Merlot. This blend gives Chianti its bright acidity, medium body and a flavour profile that goes from fruity and floral to earthy and spicy.

 

The Birth of Chianti Classico

In 1716 the Grand Duke of Tuscany, Cosimo III de’ Medici, officially defined the Chianti region and its boundaries making it one of the first wine regions in the world to be legally protected. This region, now known as Chianti Classico, is the birthplace of Chianti wine. Wines from this area are labelled “Chianti Classico” and must meet strict production rules including a minimum aging period and a high percentage of Sangiovese grapes.

The black rooster (Gallo Nero) on the neck of Chianti Classico bottles is the symbol of quality and authenticity, it represents the historical rivalry between Florence and Siena and the victory of Florence that defined the boundaries of the Chianti region.

  • Chianti’s Origins: The first use of the name “Chianti” to describe the wine was in 1398. But the region’s winemaking history goes back even further, to Etruscan and Roman times.
  • Chianti Classico Requirements: To be labelled as Chianti Classico the wine must be produced in the original Chianti region and must meet the rules, including a minimum aging period of 7 months and at least 80% Sangiovese.
  • The Black Rooster Legend: The Gallo Nero, or black rooster, symbol comes from a legend about the medieval rivalry between Florence and Siena. According to the story, a black rooster’s early crowing allowed Florence to claim more territory during a border dispute and thus defined the original boundaries of the Chianti region.

Conclusion

National Chianti Day is a celebration of a wine that has gone beyond its origins to become an Italian icon and a benchmark of winemaking. In Australia, this day is celebrated with a series of events that bring together the best of Italian culture, food and of course wine. Whether you’re attending a festival, a winemaker dinner or simply enjoying a glass of Chianti at home National Chianti Day is an opportunity to appreciate the history and the timelessness of this Tuscan icon.

Ningxia: A New World Class Wine Region in China’s Gobi Desert

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In the middle of North Central China where the Gobi Desert meets the wilds of Inner Mongolia a new wine region is emerging that will shake the world wine industry. Ningxia a province known for its dry climate and dramatic landscapes is now one of the fastest growing wine regions in China. This unlikely wine hot spot is getting attention for its terroir and the quality of wine being produced.

A Terroir Like No Other

Ningxia’s wine region is defined by its unique environmental conditions. It’s situated on the border of Inner Mongolia and the Gobi Desert where the climate is harsh and the soils are rocky granite. The dry arid climate with hot summers and cold winters means the vines are stress free which is essential for producing concentrated and flavoursome grapes.

One of the key factors that’s working in Ningxia’s favour is its proximity to the Yellow River. This mighty river not only provides irrigation for the vineyards but also plays a big role in shaping the micro climate. The Yellow River feeds the viniculture and agriculture in the area, forming a green belt between the wind driven sands of the Gobi Desert to the north and the big population centres to the south. This green belt acts as a natural barrier to the desert winds and also provides moisture and nutrients to the soil for the vines.

The rocky granite soils of Ningxia adds another layer of complexity to the wines. These soils rich in minerals allow for good drainage and forces the vines to dig deep into the earth to find water. This struggle results in grapes with concentrated flavours and a minerality that’s unique to Ningxia wines.

A New Wine Industry

Ningxia’s wine industry has grown fast in recent years and is getting attention from both domestic and international markets. The winemakers have adopted modern techniques but are still deeply connected to the land and its traditions. The combination of old wisdom and new technology has resulted in wines that are terroir expressive and market driven.

The government initiatives to promote Ningxia as a world class wine destination has also contributed to the region’s fast development. Investment in infrastructure, research and development has allowed the region to plant more vineyards and improve the quality of the wines. Today Ningxia has over 200 wineries many of which are producing award winning wines that are recognized internationally.

A New Chapter in China’s Wine History

Ningxia’s emergence as a wine region is a new chapter in China’s wine story. For years China was a big wine consumer but now it’s becoming a big wine producer as well. Ningxia’s wines are proving that world class wines can be made in the most unlikely places and challenging the traditional perception of what makes a great wine region.

As Ningxia grows and matures we will see more and more exciting things from this region. The combination of climate, soil and innovation in Ningxia is producing wines that are not only unique but can compete globally. In the next few years we will hear more about Ningxia wines as this unknown region in the Gobi Desert becomes one of the new wine capitals of the world.

Why Wine Tourism Matters for Wineries and their Wine

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Wine tourism is no longer a trend, it’s a part of the wine industry and offers huge benefits to wineries and their business. As wine lovers are looking for more than just the bottle, wineries have realised the value of welcoming visitors and creating experiences. This article will explain why wine tourism matters for wineries, how it grows their business, increases brand awareness and deeper connections with consumers.

Increase Brand Visibility and Market Reach

Wine tourism gives wineries the opportunity to increase their brand visibility and market reach. By welcoming visitors to their vineyards and tasting rooms wineries can showcase their unique offering and stand out in a crowded market. Here’s how wine tourism helps with brand awareness:

Direct Consumer Engagement

Wine tourism allows wineries to engage with consumers directly, to give them a personal connection to the brand. Visitors who tour the vineyards, meet the winemaker and taste the wine on site are more likely to develop a strong bond with the winery and its products. This personal experience creates a memory that can translate into loyalty and word of mouth.

Media Coverage

Wineries that are involved in wine tourism often get media coverage and exposure through travel publications, blogs and social media. Positive reviews and features in these channels will attract new visitors and increase the winery’s reputation. This media exposure not only increases brand visibility but also positions the winery as a must visit destination in the wine tourism landscape.

Social Media

Wine tourists often share their experience on social media, posting photos, reviews and tags about their visit. This user generated content is an authentic endorsement of the winery, reaching a wider audience and organic marketing. Wineries can capitalise on this social media buzz by encouraging visitors to share their experience and by engaging with their audience online.

Grow Revenue and Economic Impact

Wine tourism is a revenue generator for wineries, part of their financial success and overall economic impact. Here’s how wine tourism impacts the winery’s bottom line:

Sales

Visitors to wineries buy bottles of wine as souvenirs or gifts, that’s immediate revenue. Tasting room experiences and guided tours generate additional revenue through tasting fees, merchandise sales and food pairings. By creating a welcoming and enjoyable experience wineries can encourage visitors to buy and become repeat customers.

Off-Peak Revenue

Wine tourism helps wineries generate revenue during off-peak season when wine sales slow down. Special events, festivals and seasonal promotions attract visitors during quiet times and ensures a steady stream of income throughout the year. Diversification of revenue streams helps wineries to stay financially stable and plan for growth.

Local Economic Impact

Wine tourism also benefits the local economy by attracting visitors who spend money on accommodation, dining and other activities in the surrounding area. This economic activity supports local businesses and creates jobs, and contributes to the overall prosperity of the region. Wineries that are involved in wine tourism often work with local businesses to create a full visitor experience and boost the local economy.

Build Consumer Loyalty and Education

Wine tourism gives wineries the opportunity to build consumer loyalty and educate visitors about their products and practices. Here’s how wine tourism enhances the consumer experience:

Educational Experiences

Wine tourists are looking for educational experiences that will deepen their understanding of wine and wine production. Wineries can offer tours, tastings and workshops that provide insight into the winemaking process, vineyard management and wine tasting techniques. By educating visitors wineries can increase their credibility and position themselves as the experts.

Building Bonds

Personal interactions with winemakers, staff and other visitors create a sense of belonging. Wineries that focus on hospitality and personal experiences can build relationships with their visitors and turn them into loyal customers and brand ambassadors. This emotional connection leads to repeat visits, reviews and long term support of the winery.

Special Offers

Wineries can offer special experiences to their wine tourism visitors, such as limited release wines, behind the scenes access and special events. These unique experiences add value to the visitor experience and incentivise repeat visits and memberships. Offering exclusive access helps wineries to differentiate themselves and build a loyal customer base.

Broaden Wine Tourism Offerings

To get the most out of wine tourism wineries should consider broadening their offerings and create experiences that cater to different interests and tastes:

Culinary Experiences

Wine and food is a natural and enjoyable way to enhance the wine tourism experience. Wineries can offer gourmet dining experiences, food and wine pairings and cooking classes that showcase their wines and local produce. Working with renowned chefs and local suppliers can take the experience to the next level and attract foodies.

Events and Festivals

Hosting events and festivals is a great way to attract visitors and create buzz around the winery. Wine festivals, harvest celebrations and themed events give wineries the opportunity to showcase their products, engage with a larger audience and create a party atmosphere. These events can also attract media and generate excitement among wine enthusiasts.

Outdoor Activities

Adding outdoor activities to the wine tourism experience can appeal to nature lovers and adventure seekers. Wineries can offer vineyard tours, hiking trails and picnic areas where visitors can enjoy the beauty of the winery’s surroundings. Providing outdoor experiences adds to the overall appeal of the winery and encourages longer visits.

End of the Day

Wine tourism is key to the success and growth of wineries, it’s not just about the bottle. By increasing brand presence, revenue, building consumer loyalty and broadening offerings wineries can use wine tourism to create experiences and build relationships with their visitors. As wine enthusiasts are looking for more and more immersive and engaging experiences wineries that get wine tourism will be well placed in a competitive industry.