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. 

 

National Sekt Day: Sparkling Wine Day

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National Sekt Day is on November 9th every year to celebrate Sekt, the German word for sparkling wine, in Australia. It’s a day to showcase the different styles of sparkling wines from Australia and to acknowledge the country’s wine history, winemaking innovation and growing popularity of sparkling wine with consumers.

What is Sekt in Australia

While Sekt means sparkling wine from Germany, the term has been adopted to include sparkling wines from Australia, especially those made using traditional methods. The Champagne method or method classique is used by many Australian winemakers to produce top quality sparkling wines that rival the best in the world.

Australia’s sparkling wine industry has grown significantly in recent years and regions like Tasmania, Yarra Valley, Adelaide Hills and Hunter Valley have become well known for their high quality sparkling wines. The cool climate in these regions is perfect for growing the main grape varieties used in sparkling wine production – Chardonnay, Pinot Noir and Pinot Meunier.

History of Sekt

The history of Sekt goes back to 19th century Germany where winemakers started to experiment with sparkling wines. The traditional method (Méthode Champenoise) was used to produce these fizzy wines and thus Sekt was born.

In the early 1900s Sekt became popular not only in Germany but also in neighboring countries like Austria and Switzerland. But World War I and II disrupted the European wine industry and production and demand fluctuated.

By the mid 20th century Sekt was on the rise as consumers were looking for alternatives to still wine. German winemakers focused on improving their sparkling wines with more emphasis on grape selection and production methods.

Sekt in Australia

Sekt was introduced to Australia with the arrival of German migrants in the 19th century. They brought their winemaking traditions including sparkling wine production which they adapted to the Australian climate and soil.

The first commercial sparkling wines in Australia were made in the late 1800s and early 1900s. But it wasn’t until the 1970s that Australian Sekt really took off. In this period several trailblazing winemakers wanted to produce top quality sparkling wines using traditional methods.

A turning point in the history of Australian sparkling wine was the establishment of House of Arras in Tasmania by Ed Carr, a well known winemaker. Carr’s commitment to tradition and his love of premium sparkling wine put Australian Sekt on the world map.

As Australian winemakers moved to cooler climates like Tasmania and Adelaide Hills they found the perfect conditions to grow the main grape varieties for high quality sparkling wines. The focus on quality production led to the emergence of several big sparkling wine producers in the country and thus a new era for Australian Sekt.

What is Australia Sekt Day

Australia Sekt Day serves several purposes:

  1. Quality Celebration: It’s an opportunity to celebrate the quality and variety of Australian sparkling wines. Winemakers across the country use this day to showcase their best Sekt and sparkling wines and highlight the craftsmanship and hard work that goes into each bottle.
  2. Education and Awareness: It’s a great opportunity to educate consumers about the different types of sparkling wines in Australia. Events, tastings and workshops are held to help wine lovers understand the sparkling wine production process, including terroir, grape selection and aging techniques.
  3. Supporting Local: Australia Sekt Day encourages consumers to get to know and support local wineries. With so many Australian producers making great sparkling wines there’s never been a better time to try them.

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National Sekt Day is all about celebrating the craftsmanship and creativity of sparkling wine in Australia. As Australia gets more recognition for its Sekt and sparkling wines this day is a reminder to appreciate the winemakers and the great wines they produce. 

 

International Prokupac Day: Let’s celebrate Serbia’s own grape

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Every year on October 14th wine lovers gather to celebrate International Prokupac Day, a day to honour Prokupac, Serbia’s indigenous red grape. For centuries this grape has been an integral part of Serbian wine culture but only in recent years it has started to get the recognition it deserves on the global scene. As more and more people fall in love with it, Prokupac is becoming a symbol of Serbian winemaking tradition and innovation.

What is Prokupac?

Prokupac (pro-kuh-pats) is a Serbian indigenous red grape variety that has been grown for over 1,000 years. It is known for its ability to adapt to Serbia’s different terroirs, it is mostly grown in the Župa region but it can be found in many parts of Serbia. Historically it was used for rosé wines or blended with other varieties but in recent years it has found its own as a premium grape for high quality red wines.

Prokupac wines are described as elegant and rustic with bright acidity and refreshing and food friendly. Tasting notes include red and dark berries like raspberries, cherries and blackberries and earthy and spicy nuances. The best Prokupac wines can have both juicy fruitiness and complexity so it’s a versatile wine for many dishes.

A Short History of Prokupac

The story of Prokupac is deeply rooted in Serbian viticulture, with roots over 1,000 years old. Although the exact origin of Prokupac is not known, it’s believed to have been grown in the region now known as Serbia since Middle Ages. The grape is thought to have taken its name from the town of Prokuplje which has been a viticultural centre for centuries.

Prokupac was a mainstay in Serbian vineyards and was used for simple fruity wines. During the Ottoman Empire which ruled over Serbia for many centuries Prokupac was widely grown and consumed. The grape’s ability to adapt to Serbia’s different terroirs made it a favourite among local farmers. Records from 19th century show that Prokupac was one of the most planted grape variety in Serbia, used for red and rosé wines. It was often blended with other grapes, mostly Cinsault to make everyday wines.

The 20th century was a time of big changes in Serbian winemaking, influenced by world events and modern agriculture. After World War II the focus was on growing international grape varieties like Cabernet Sauvignon and Merlot which were seen as more commercial. As a result Prokupac’s presence in Serbian vineyards started to decline and many vineyards were uprooted or replanted with foreign varieties.

But in the second half of the century there was a resurgence of interest in indigenous grapes including Prokupac. In the 80s and 90s a small group of visionary winemakers started to see the potential of this native grape and Prokupac was reborn. These pioneers were committed to preserving Serbian winemaking tradition while producing high quality wines that would show Prokupac’s character.

By 2000s Serbian wine industry was going through a transformation, modern winemakers were going back to traditional methods and trying to elevate Prokupac. This was part of a bigger European trend to rediscover and promote indigenous grape varieties. Prokupac was being vinified as a single varietal and showing its potential and versatility to make great wines.

In 2009 Prokupac grape was officially recognized as a protected designation of origin (PDO) grape, which means it’s an important part of Serbian viticulture. This has further promoted the grape and more investment and interest in Prokupac from local and international wine producers.

Today Prokupac is celebrated not only for its taste but also for being part of Serbian heritage. It’s a pride for winemakers and wine lovers alike, a connection to Serbian winemaking tradition. International Prokupac Day is a platform to promote this grape and encourage more wine lovers around the world to try and enjoy Prokupac wines.

International Prokupac Day

International Prokupac Day was established in 2016 by a group of Serbian wine producers and wine lovers to promote their native grape on international level. The purpose of this day is to promote Prokupac’s history, show the quality of the wines made from this grape and inspire consumers and winemakers to try and enjoy it. By dedicating a day to Prokupac Serbia’s wine industry wants to promote the grape and encourage wine lovers around the world to taste and enjoy it.

While Prokupac is still not well known outside of Serbia, the celebrations on International Prokupac Day are spreading to other countries as sommeliers, importers and wine influencers are discovering the grape. The day is a reminder that Prokupac is not just a part of Serbia’s past but also a part of its future as a wine producing country.

Prokupac Flavor Profile

Prokupac flavor profile can vary depending on the region and winemaking techniques but generally produces wines with bright acidity, moderate tannins and juicy fruit flavors. Here are some tasting notes to expect in Prokupac wines:

  • Fruit: Prokupac wines have lots of red fruit flavors like cherries, strawberries and raspberries. In some cases you’ll also find darker fruits like blackberries or plums.
  • Spice and earth: Beyond the fruit Prokupac wines have notes of spice, pepper and herbs. Older or more structured wines can develop earthy and leathery characteristics over time.
  • Elegance and balance: One of Prokupac’s key characteristics is bright acidity which balances the fruitiness of the wine. It’s a great food wine, can cut through rich dishes and pair well with lighter food.

Prokupac wines can be light and easy drinking or full bodied and complex. Younger Prokupac wines are fresh and fruity while older wines or those aged in oak are more structured.

Prokupac Future

In recent years Prokupac has become a focus for many Serbian winemakers who want to promote this grape both at home and abroad. The trend towards low intervention and natural winemaking also helped to revive the grape as Prokupac is very adaptable and a great candidate for these styles of production. Producers are experimenting with different techniques, oak aging and amphora fermentation to show the versatility of the grape.

Outside of Serbia Prokupac is starting to appear on international wine lists and shelves thanks to the efforts of importers and sommeliers who see the potential of this high quality wine that’s different from the usual international varieties.

Conclusion

International Prokupac Day is not only a celebration of a grape but of Serbia’s wine heritage and tradition. Prokupac is more than a wine, it’s a symbol of resilience, innovation and national pride. As more people discover this unique and versatile grape,

 

International Pinotage Day: Let’s toast to South Africa’s signature red wine

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Every year on the second Saturday of October wine enthusiasts around the world will be raising their glasses to International Pinotage Day. This day is all about Pinotage, South Africa’s very own red wine grape variety. It may not be as famous as Cabernet Sauvignon or Pinot Noir but Pinotage has earned its place in the world of wine with its big flavours, rich history and cultural importance.

What is Pinotage?

Pinotage is a red wine grape variety created in 1925 by South African viticulturist Abraham Izak Perold. It’s a cross between Pinot Noir and Cinsault (which was known as Hermitage in South Africa, hence the name Pinotage). He wanted to combine the best of both grapes to create a grape that would thrive in the warm South African climate and produce wines with flavour and complexity.

Pinotage wines are known for their big and distinctive flavours. The flavour profile can vary depending on the winemaking style but common tasting notes are blackberry, plum, smoky bacon, chocolate and sometimes even banana or acetone which has become part of Pinotage’s charm. It can be made in a range of styles from light and fruity to rich and full bodied.

The Birth of an Icon: A Brief History of Pinotage

The creation of Pinotage was a turning point in the history of South African wine. Perold’s aim was to combine the elegance of Pinot Noir with the robustness of Cinsault to create a grape that would thrive in the South African vineyards. But after planting the first Pinotage vines in the Western Cape the grape didn’t take off immediately. In fact it wasn’t until the 1950s that Pinotage started to make its presence felt in the South African wine industry.

In 1959 a Pinotage wine from Cloof Cellar (now KWV) won the General Smuts Trophy at the Cape Wine Show, one of South Africa’s most prestigious wine awards. This put Pinotage in the spotlight and cemented its place as South Africa’s signature grape. By the 1960s Pinotage had become the face of South African wine, representing the country’s ability to produce world class wines that were uniquely South African.

Why International Pinotage Day?

International Pinotage Day was created to celebrate this very South African grape and to showcase the diversity, innovation and tradition that Pinotage represents. Established in 2014 the day encourages wine enthusiasts to explore the many faces of Pinotage from its rich history to the modern expressions being made by our talented winemakers today.

South Africa is still the biggest producer of Pinotage and the grape is part of the country’s wine fabric. But Pinotage is now being grown in small quantities outside of South Africa, in places like New Zealand, Canada and Israel, so the love for this grape is spreading globally.

The Flavour Profile of Pinotage

One of the reasons Pinotage is so loved is its versatility. It can be made in a range of styles from light and fruity to full bodied and smoky. Some Pinotage wines are easy drinking with fresh, fruity flavours of red berries, raspberries and cherries. These styles are perfect for those who like a lighter red wine.

On the other hand there are full bodied Pinotage wines with rich flavours of dark fruits, black plums and black cherries, often with complex layers of spice, smoke and chocolate. These wines can have firm tannins and a long finish and are perfect for ageing and pairing with big meals.

A more unusual flavour note that is sometimes found in Pinotage is a hint of banana or acetone (nail polish remover). While this can be off-putting to some it’s a characteristic that has become part of Pinotage’s charm and adds to its boldness.

Pinotage and Food

Thanks to its bold flavours and firm tannins Pinotage pairs well with many dishes. Some of the best food pairings for Pinotage are:

  • Barbecued meats: The smoky, savoury flavours of grilled or barbecued meats, especially South African braai, are a natural match for Pinotage’s dark fruit and smoky notes.
  • Game meats: Dishes with game meats like venison, wild boar or ostrich pair well with full bodied Pinotage wines.
  • Spicy food: The fruity flavours of Pinotage complement the heat and spices in dishes like Indian curries or Mexican mole.
  • Cheeses: Strong, mature cheeses like aged cheddar, gouda or blue cheese work well with Pinotage, especially with some dried fruit or charcuterie.

The Future of Pinotage

While Pinotage is still very much a South African grape, it’s gaining traction internationally. Winemakers are experimenting with new techniques like carbonic maceration (a method used in Beaujolais to make lighter, fruitier wines) and blending Pinotage with other varieties to make unique, high quality wines for a global market.

In South Africa modern winemakers are taking Pinotage to new heights, moving away from the heavy, oaky styles of the past and making more balanced, elegant wines. Pinotage has become a grape that can produce world class wines, able to compete on the global wine stage.

Conclusion

International Pinotage Day is more than just a grape, it’s a celebration of the innovation, resilience and culture of South African winemaking. As the country’s flagship grape variety, Pinotage is the bold and spirited reflection of the South African winemakers and their dedication to making wines that are as unique as the terroir they come from.

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!

National Orange Wine Day: A Dive into the History and Celebration of Amber Wine

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Every year on October 6th wine lovers and curious drinkers gather to celebrate National Orange Wine Day, a day to celebrate one of the world’s oldest and most interesting wine styles—orange wine. This day is all about the winemaking technique that produces amber-coloured wines from white grapes.

This style has been around for thousands of years but National Orange Wine Day is a relatively new holiday. It was created to bring attention to a wine style that had been forgotten but is now making waves in the global wine world.

History of National Orange Wine Day

National Orange Wine Day was founded in 2018 by wine expert Amanda Claire Goodwin, aka Samantha Sommelier. She created the day to bring awareness to this under the radar wine style and to get wine lovers to re-discover the ancient and artisanal craft of orange wine. Goodwin’s inspiration for the holiday came from her love of natural and sustainable wines and a desire to educate others about the subtleties and history of skin-contact winemaking.

As a sommelier Goodwin knew that despite the rise of natural wines orange wine was still unknown outside of the wine geek world. By creating a day for orange wine she hoped to get others to learn about its history, flavours and the traditional techniques that have kept this style alive for thousands of years.

Since its inception National Orange Wine Day has grown, more wineries, wine shops, restaurants and consumers are joining in each year. Today it’s a platform to celebrate not only the orange wine itself but the winemakers who continue to make this ancient style.

A Brief History of Orange Wine

Orange wine is not a new invention—it’s an ancient winemaking technique that dates back over 8,000 years. The tradition of skin-contact fermentation, the process that gives orange wine its colour and tannic structure, originated in the Caucasus region, particularly in what is now Georgia.

In Georgia, winemakers still use qvevri, large clay vessels buried underground, to ferment and age their wines. This allows the juice to ferment on the grape skins and seeds for an extended period which gives the wine its amber colour, deep flavours and tannic profile. This was the common practice throughout the ancient world and continued in parts of Eastern Europe for centuries. But with the rise of modern winemaking techniques which emphasized cleaner and quicker fermentation for white wine, the tradition of skin-contact wines disappeared in many regions.

It wasn’t until the late 20th century that orange wine started to re-emerge, in Italy’s Friuli-Venezia Giulia region and Slovenia where winemakers like Josko Gravner and Stanko Radikon brought it back to life. They were driven by a desire to return to more natural and sustainable winemaking practices which included skin-contact fermentation for white grapes. Their work sparked a new interest in orange wine and it started to spread across Europe and beyond.

Why National Orange Wine Day?

National Orange Wine Day is not just about a wine it’s about a winemaking tradition that’s thousands of years old. It’s about the artisanal skill of natural winemakers who are keeping this ancient technique alive while innovating with modern expressions.

Orange wine has a cultural heritage that’s tied to the past and present of winemaking. Its resurgence is a sign of the growing interest in natural, organic and biodynamic wines and the consumer desire for wines that show a deep connection to the soil and the way they were made.

National Orange Wine Day is also an opportunity to promote sustainable winemaking practices. Many orange wine producers are organic or biodynamic and minimal intervention in the cellar so orange wine is a favourite among those who love big flavours and ethical wine.

The Flavour Profile and Appeal of Orange Wine

Orange wine’s bold, complex flavours and texture are unlike any other white or red wine. It’s a textural wine with tannins you only find in red wine and flavours that are savoury, nutty and slightly oxidative. Common tasting notes:

  • Stone fruits like apricots, dried oranges and peaches.
  • Herbal and floral notes like chamomile, honey or tea.
  • Nuttiness from slight oxidation during winemaking.
  • Spices like ginger, clove or turmeric.

Because of this orange wine can pair with a wide range of foods especially those with complex or big flavours like:

  • Fermented foods like kimchi or pickles.
  • Hearty meats and grilled vegetables.
  • Spicy dishes like Indian or Middle Eastern cuisine.
  • Cheeses, creamy and sharp.

End

National Orange Wine Day is more than just a weird wine day – it’s a celebration of 8,000 years of winemaking history and the people who keep these traditions alive. As more people try orange wine the holiday will continue to grow and new generations of wine lovers will get to appreciate the complexity, boldness and heritage of this style.

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 Grenache Day: One Of The World’s Most Versatile Varieties

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Every year wine lovers around the world get together to celebrate International Grenache Day on the third Friday of September. This day is all about one of the most planted, yet underappreciated grape varieties: Grenache. Versatile, bold and able to grow in any climate, Grenache is a winemaker and wine drinker’s favourite. Whether you’re new to wine or a seasoned pro, here’s why you should join in the fun and raise a glass to Grenache on this day.

A Long History of Grenache

Grenache, or Garnacha as it’s known in Spain, is thought to have originated in the Aragón region of northern Spain in the 12th century. This tough, sun-loving grape flourished in the dry, windy vineyards of Spain and soon spread across the Mediterranean following trade routes and conquests. By the 17th century Grenache was a mainstay of viticulture in Spain and next door in France.

In France, Grenache found a natural home in the southern Rhône Valley, particularly in Châteauneuf-du-Pape. Here it became the foundation of the red blends that define the region, often blended with Syrah and Mourvèdre. Grenache’s ability to add fruit, body and warmth to these blends cemented its status as a key grape variety in French winemaking.

But it wasn’t just France and Spain where Grenache made an impact. As early as the 18th century Grenache was introduced to Sardinia, Italy where it’s known as Cannonau. It has since become the island’s most planted variety and produces wines that are bold, rustic and full of character.

Grenache’s journey continued into the 19th and 20th centuries as it spread around the world. The grape thrived in the warm climates of Australia, the US and South Africa and today it’s one of the most planted red grape varieties globally. In Australia, particularly in the Barossa Valley and McLaren Vale, old-vine Grenache is highly sought after and produces wines with rich concentration and flavour. In the US, Grenache found a home in California’s Central Coast where it’s made into single-variety wines and Rhône-style blends.

Grenache Characteristics

Grenache is loved for its balance of boldness and drinkability. In warm climates it produces ripe, fruit-forward wines full of red berries, cherries and spice with a hint of herbal notes like thyme or rosemary. In cooler regions Grenache can be more elegant and savoury with a lighter body and pepper and earth notes.

One of Grenache’s greatest assets is its versatility. It can be made into a range of styles from fresh and fruity rosés to robust reds with ageing potential. Grenache rosés, particularly those from Provence and the Languedoc, have become super popular for their refreshing nature perfect for warm weather drinking. Full-bodied reds made from Grenache can be complex, rich and full of character and often benefit from a few years of ageing to fully develop their depth.

Grenache Around the World

While Spain and France are the traditional home of Grenache, it’s made its mark in other regions each with its own take on the grape.

Spain: As Garnacha it thrives in the hot, dry climates of Aragón and Catalonia. In Priorat it’s blended with Cariñena to produce some of Spain’s most powerful and age-worthy wines. In Navarra it’s the main player in producing refreshing, fruit-driven rosés that have revived the region.

France: In the southern Rhône Valley Grenache is the foundation of some of the region’s most famous wines, Châteauneuf-du-Pape and Côtes du Rhône. French Grenache wines are bold, spicy and often blended with Syrah, Mourvèdre and other Rhône varieties. In Provence Grenache is a key player in rosé wines that have become global stars for their elegance and fresh, fruity flavours.

Australia: Grenache is the rising star in Australia, particularly in regions like McLaren Vale and the Barossa Valley. The country’s old-vine Grenache, some of which is over 100 years old, produces wines of incredible concentration and complexity. Australian winemakers are known for their creativity with Grenache, experimenting with different techniques to showcase the grape’s full potential.

United States: California has taken to Grenache, particularly in the Central Coast regions of Paso Robles and Santa Barbara. Winemakers there are making single-variety wines and blends that showcase Grenache’s fruit and spice. Grenache’s popularity in California has grown with the “Rhône Rangers” movement which champions Rhône varieties.

Why Grenache Needs More Love

Despite being global and in some of the world’s most famous wines Grenache is often overlooked in favour of more well-known varieties like Cabernet Sauvignon or Pinot Noir. International Grenache Day is the perfect excuse to give this grape the recognition it deserves. Its ability to adapt to different climates, produce different styles of wine and offer a range of flavours makes it one of the most exciting and versatile grapes in the world.

International Box Wine Day: The Rise of a Classic Convenience

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On September 9 wine lovers around the world come together to celebrate International Box Wine Day, a day to acknowledge the innovation, convenience and growing quality of boxed wine. Once the poor cousin of the wine world, boxed wine has become the symbol of practicality and sustainability and is loved by casual drinkers and connoisseurs alike.

Boxed wine has an interesting history that started in 1965 when Australian winemaker Tom Angove introduced the “wine cask”. This was a collapsible plastic bag inside a cardboard box, a practical solution to store and preserve wine. Designed to keep the wine fresh for longer the wine cask soon became a staple in Australian homes. Boxed wine was originally seen as cheap and convenient but now premium wines are available in this eco friendly packaging.

On International Box Wine Day there are many reasons to toast. One of the main benefits is its freshness. Unlike bottled wine which can go off in a few days after being opened, boxed wine stays fresh for up to 6 weeks due to its airtight design. Perfect for wine drinkers who like to enjoy a glass over a longer period. Boxed wine is also more environmentally friendly than traditional bottles, requiring less packaging and producing fewer carbon emissions in transport. Up to 85% less packaging than bottled wine so a great choice for eco conscious drinkers.

Boxed wine is also cheaper, a 3L box is the equivalent of 4 bottles of wine. Perfect for big gatherings or for those who like to have a steady supply of wine on hand without the worry of it going off. Its versatility is another reason for its popularity. Boxed wine is light, portable and durable, great for outdoor events like picnics, barbecues or beach days. Easy to transport, won’t break and can be enjoyed anywhere, that’s a big plus.

There are also some fun and interesting facts about boxed wine. In recent years it has become a global phenomenon with the global market expected to be worth $7.2 billion by 2025. While Australia is still the leader in boxed wine production, the format is gaining popularity elsewhere too. Boxed wine’s reputation has also improved with many premium winemakers embracing the packaging. Even Penfolds one of Australia’s most iconic wine companies has entered the boxed wine space with high quality wines that challenge the perception of boxed wine as a budget option.

 

Another cool feature is its wine preservation. The inner bag design allows the wine to contract as you pour, minimizes the air exposure and keeps the wine fresh for much longer than an opened bottle. Perfect for wine lovers who want to have a glass without worrying about the rest of the wine going off. And on top of that boxed wine is often chosen for its environmental impact. Studies show boxed wine produces 50-75% less waste than bottled wine so it’s a greener option for producers and consumers.

 

Boxed wine has a special place in Australia, the birthplace of this format. Since its invention Australia has remained the leader in boxed wine production and offers high quality options from regions like Barossa Valley and McLaren Vale. These boxed wines are a reflection of Australia’s great terroir and perfect for laid back BBQs, casual gatherings or just enjoying at home. Many of Australia’s top wineries have embraced boxed wine as a sustainable and convenient option and offer premium wines that are just as good as their bottled counterparts.

September 9, whether you’re having a glass at home or taking it to an outdoor occasion, boxed wine is versatile, sustainable and improving. It’s clear boxed wine has come a long way from its humble beginnings and is now a loved option for wine lovers everywhere.

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.