Tag Archive for: World Wine Days

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.

International Cap Classique Day: Celebrating South Africa’s Hero Sparkling 

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Every year on the 1st of September wine lovers around the world pop the cork to celebrate International Cap Classique Day. This day is all about the history, uniqueness and craftsmanship of Méthode Cap Classique (MCC) – South Africa’s answer to the world’s best sparkling wines. With roots in tradition and a sense of innovation MCC has become the benchmark of South African winemaking. International Cap Classique Day is a platform to educate consumers about the history, production methods and diversity of MCC. It’s also an opportunity to discover and enjoy the many styles available from crisp and zesty Blanc de Blancs to rich and complex vintages. Whether you’re hosting a party or having a quiet night in Cap Classique is the perfect wine for any occasion. Let’s dive into the origins of Cap Classique, its rise to international fame, the winemaking process and what this day means.

The Origins of Cap Classique

The story of Cap Classique starts in the early 1970s when a group of South African winemakers decided to create a sparkling wine that could rival the Champagne of France. Inspired by the méthode champenoise, the traditional method used to make Champagne, they adapted the process to the South African terroir. And thus Méthode Cap Classique was born – a sparkling wine made in the same laborious process of secondary fermentation in the bottle but with a South African spin.

The first Cap Classique was made in 1971 by the renowned Simonsig Estate in Stellenbosch. Frans Malan, the pioneer behind this innovation, called the wine “Kaapse Vonkel” (Cape Sparkle) and it was an instant hit. The success of Kaapse Vonkel paved the way for a new category of South African sparkling wine that would grow in quality and stature over the years.

The Rise of Cap Classique

Over time MCC has moved from a niche product to a mainstay of South African winemaking. Winemakers across the country took up the challenge of making high quality sparkling wines, experimenting with different grape varieties – Chardonnay, Pinot Noir and even Pinotage. The diversity of South Africa’s wine regions – from the cool coastal areas to the warmer inland regions – provided a range of styles and expressions and added to the richness of the MCC category.

As Cap Classique improved so did its recognition globally. South African producers started winning international awards and MCC was included among the world’s best sparkling wines. Today MCC is celebrated for its finesse, complexity and ability to show the terroir of South Africa.

The Winemaking Process of Cap Classique

Méthode Cap Classique is made using the traditional method, or méthode champenoise, a laborious process that originated in the Champagne region of France. From grape to glass it’s a multi-step process each contributing to the wine’s character, finesse and complexity.

  1. Harvesting the Grapes: The journey starts in the vineyard where the selection of the grapes is key. Chardonnay and Pinot Noir are the main varieties used but some producers also use Pinot Meunier, Pinotage or other local varieties. The grapes are picked early, often by hand, to ensure high acidity and low sugar levels which is essential for making sparkling wine with finesse and balance.
  2. The First Fermentation: After picking the grapes are gently pressed to extract the juice which is then fermented in stainless steel tanks or sometimes in oak barrels. This first fermentation produces a base wine which is usually dry and neutral in flavour. Winemakers may blend different base wines from different vineyard sites or grape varieties to create a balanced and complex blend, known as the cuvée.
  3. Tirage and Second Fermentation: The next step is the addition of the liqueur de tirage, a mixture of sugar, yeast and wine to the cuvée. This mixture is then bottled and capped with a crown cap. The bottles are stored horizontally in a cool dark place where the second fermentation takes place inside the bottle and the bubbles form. This can take several weeks to months depending on the style of the final product.
  4. Aging on the Lees: After second fermentation the wine is aged on its lees for an extended period. This aging is critical in developing the rich, toasty and nutty flavours of Cap Classique. The minimum aging is 9 months but many producers age their wines for several years to achieve more complexity and depth.
  5. Riddling (Remuage): Once aging is complete the bottles are racked and the wine undergoes a process called riddling or remuage. The bottles are placed on special racks called pupitres and over several weeks they are gradually tilted and rotated to encourage the lees to settle in the neck of the bottle. Traditionally done by hand this process is now often done by automated machines called gyropalettes.
  6. Disgorging (Dégorgement): Disgorging is the next step where the sediment in the neck of the bottle is removed. The neck is frozen and the sediment plug is ejected when the bottle is opened. This leaves the wine clear and ready for the final touches.
  7. Dosage: After disgorging a small amount of liqueur d’expédition, a mixture of wine and sugar, is added to the bottle. This step is called dosage and determines the final sweetness level of the wine which can range from brut (very dry) to doux (sweet). The bottle is then corked and wired and the wine is left to rest for a few more months before release.

Fun Facts about Cap Classique

  • Pinotage: South Africa’s own grape, Pinotage is sometimes used in the production of Cap Classique. This gives the traditional sparkling wine a local twist and adds red fruit flavours and character.
  • Extended Aging: While the minimum aging for MCC is 9 months some producers go beyond and age their wines for several years. This extended aging on the lees adds more complexity with flavours of brioche, almond and honey.
  • Rosé Cap Classique: Rosé Cap Classique is made by adding a small amount of red wine to the cuvée or by the saignée method where the juice has brief contact with the grape skins to extract colour and flavour.
  • Terroir: The various terroirs of South Africa have a big influence on the style of MCC. Coastal regions like the Cape Winelands benefit from the cooling sea breezes and preserve the acidity in the grapes resulting in crisp and vibrant sparkling wines. Inland regions are warmer and produce MCCs with riper fruit flavours and a richer profile.
  • Sustainability and Innovation: Many Cap Classique producers are practicing sustainable winemaking, organic and biodynamic farming, minimal intervention in the cellar and eco friendly packaging. Some are also experimenting with indigenous yeast strains and natural winemaking to create unique MCCs.

Conclusion

International Cap Classique Day is more than just a sparkling wine celebration; it’s a celebration of South African winemaking, innovation and the pursuit of excellence. As the world discovers and appreciates the elegance of MCC this day is a reminder of the timelessness of a wine that is truly South African. So on 1 September pop open a bottle of Cap Classique and cheers to a bright and bubbly future for this South African institution.

International Cabernet Sauvignon Day: The King of Red Wines

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Every year wine lovers around the world celebrate International Cabernet Sauvignon Day, a day to honor one of the most popular grapes in the world. On the 30th of August, both seasoned wine drinkers and casual sippers are encouraged to taste the big, bold flavours of Cabernet Sauvignon, aka the King of Red Wines.

How Cabernet Sauvignon was Discovered: An Accident

The story of how Cabernet Sauvignon was discovered is an accident. In the 17th century in the vineyards of Bordeaux, France, a natural crossing occurred between two well known grapes: Cabernet Franc, a red grape and Sauvignon Blanc, a white grape. This accident created a new grape variety—Cabernet Sauvignon.

The details of this cross-pollination were a mystery for centuries until modern DNA testing in the 1990s proved the parentage of Cabernet Sauvignon. This explained the grape’s unique characteristics, the structure and tannins of Cabernet Franc and the crisp, aromatic qualities of Sauvignon Blanc.

This accidental cross-pollination created a grape that would become a foundation of Bordeaux winemaking and eventually a global force. Winemakers quickly saw the potential of Cabernet Sauvignon, not just for its big flavors and deep color but for its ability to thrive in many climates and produce high quality wines.

The Origins and Early History of Cabernet Sauvignon

After its discovery Cabernet Sauvignon started to take root in the Médoc region of Bordeaux where it loved the gravelly soils that drained well and reflected the sun onto the vines. The thick skins made it resistant to disease and rot, a major plus in Bordeaux’s capricious climate.

By the 18th century Cabernet Sauvignon was a mainstay of Bordeaux blends, especially on the Left Bank where it was often blended with Merlot and Cabernet Franc to make the region’s famous wines. These blends were prized for their balance, complexity and ability to age, the benchmark for red wines everywhere.

Cabernet Sauvignon’s Global Travels

Cabernet Sauvignon’s success in Bordeaux didn’t go unnoticed and soon it was being grown in other parts of Europe and beyond. In the 19th century it made its way to the New World where it found a happy home in California’s Napa Valley. The warm sunny climate of Napa allowed Cabernet Sauvignon to ripen fully, producing wines with intense fruit flavors and robust tannins that are the hallmark of the region.

In Australia Cabernet Sauvignon was introduced in the mid 19th century and quickly became a leading grape variety, especially in regions like Coonawarra and Margaret River. Australian Cabernet Sauvignons are known for their individuality, often with eucalyptus or mint notes and rich dark fruit flavors. They have international recognition for their unique character and quality.

Cabernet Sauvignon also found success in South America, especially in Chile and Argentina where the grape loves the high altitude vineyards of the Andes. Chilean Cabernet Sauvignons are praised for their balance and structure, often more restrained than their New World counterparts.

Cabernet Sauvignon Characteristics

Cabernet Sauvignon is big, bold, deep and tannic, one of the most powerful and long lived red wines. The thick skins give it its intense color and tannic structure that allows it to age for decades in the bottle.

Flavor-wise Cabernet Sauvignon is often described as blackcurrant, blackberry and plum with secondary notes of tobacco, cedar, mint, eucalyptus and even graphite. Oak aging can add vanilla, spice and chocolate to the wine’s complexity.

One of the reasons Cabernet Sauvignon is so popular is its versatility. It can be enjoyed young with its big fruit and firm tannins or aged for many years to develop more complexity and a smoother texture.

The Future of Cabernet Sauvignon

As the world of wine moves forward Cabernet Sauvignon stays at the top, always offering something new and interesting. Winemakers are trying organic and biodynamic farming, low intervention winemaking and new regions to grow the grape. These innovations will keep Cabernet Sauvignon in the hearts of wine lovers everywhere.

In Australia sustainable vineyard practices and exploring new terroirs will keep Australian Cabernet Sauvignon in the game. Regions like Coonawarra with its terra rossa soils and Margaret River with its maritime climate are producing wines that show the individuality of Australian Cabernet.

Conclusion

International Cabernet Sauvignon Day is to celebrate this great varietal! Whether you’re opening a special bottle or trying a new favourite, today is the day to pour a drop of Cab Sav and enjoy!