#WineTips

/Tag:#WineTips

#WineTips36 – Micro-Climate

By | January 15th, 2017|#WineTips, Learning, Organic Viticulture, Wine making|

Micro-climate is the local atmospheric or weather conditions that exist in and around a particular block of vines or other geographic area. Micro-climates can vary even within a few tens of meters. In a vineyard, conditions in the middle of even a single vineyard block depend on different vegetation bordering the block, water drainage conditions

Chill Australia! No hot red wine thank you!

By | December 18th, 2016|#WineTips, Grape Moments, Marketing & Media|

#B1ockOne Bordeaux Cabernet Franc. Paradise in a glass. There are only seven more sleeps until Christmas Day and I am just taking a quick look at my smartphone weather outlook across Australia. Most places look like having a nice day with temperatures in the high twenties – Celsius that is. In the Northern

#WineTips34 – Chardonnay

By | May 8th, 2016|#WineTips, Learning & Leadership, Marketing & Media|

  Chardonnay is one the world’s most widely planted and best known white wine grape varietals, used to produce both still and sparkling white wines. Originating from the Burgundy region of France, where it even has a village of the same name, Chardonnay has spread across the world and is grown in all wine-making regions

#WIneTips33 – Corked Wine

By | April 3rd, 2016|#WineTips, Learning & Leadership, Wine making|

There are a number of flaws or faults that can make a wine unpleasant to drink. A “corked” wine is a fault that we hear talked about a lot but one which is experienced less and less frequently with the greater use of capsule closures and significantly improved cork closure technology. What do we mean

#WineTips32 – Noble Rot

By | February 13th, 2016|#WineTips, Bordeaux Wine, Vine2Wine|

Noble rot (Botyritis cinerea as it is known technically) or ‘Pourriture Noble’ (in French) is a special set of fungal conditions experienced by white wine grapes when they become infected by grey rot fungus as the grapes approach their maturity. When picked, pressed and the juice fermented, the resultant so-called “botyrised” wines have a distinctive

#WineTips31 – Yeast

By | January 23rd, 2016|#WineTips, Bordeaux Wine, Learning & Leadership, Organic Viticulture, Paradise Rescued|

Pasteur was asked to study wine spoilage which led to the discovery of yeast Yeast is the reason why sugars in grape juice ferment to produce alcohol and wine. Although unexplained until studied by French scientist Louis Pasteur in the mid 19th century, its existence and worth has been around since man started the process

#WineTips30 – Wine Australia

By | November 21st, 2013|#WineTips, Learning & Leadership, Marketing & Media|

A quick #WineTips look at the history and success of Australian Wine Australia is one of the world’s leading producers and exporters of wine. The origins of the wine industry date back to 1788 when the first cuttings were imported into New South Wales from South Africa. Although initial plantings were not a

#WineTips28 – Terroir

By | November 7th, 2013|#WineTips, Learning|

12th century church overlooks the Bordeaux Paradise Rescued terroir “Terroir” is one of those seemingly mythical words that a winemaker or vigneron often uses to magically sum up why their wine has a particularly nice and different taste! In reality every vineyard, orchard, garden vegetable patch has its own unique terroir! Quite simply terroir is

#WineTips25 – Tannin

By | September 13th, 2013|#WineTips, Wine making|

Tannin in wines is dervied from grape skins, seeds and stalks as well as the oak barrel! Tannin is one of the most common words used in describing a wine. But what is it, what does it taste like and where does it come from? Tannin is a natural occurring part of many

#WineTips 22 – Sémillon

By | August 9th, 2013|#WineTips, Bordeaux Wine|

Sémillon - the "noble" white wine grape Sémillon is a relatively easy to grow white wine grape variety, most commonly grown in the Bordeaux and Gascony regions of France and Hunter Valley area of Australia. Smaller plantings can be found in South Africa, Chile, California, Argentina and New Zealand. A century or more