Excel Formula To Count Days From Today From Earlier Date Top 10 Hottest Trends in Wine

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Top 10 Hottest Trends in Wine

Do you want to know what’s hot in the wine world? Here are the top 10 trends:

1. Rose wine

2. Producer Champagne

3. Metropolitan Winery

4. Natural wines

5. To bear fruit, to take root…

6. More wine drinkers in America

7. Screwcaps and box wine

8. Lower alcohol wines

9. Biodynamics and eco-friendly wine

10. Dessert wines, port and sherry

1. Rose wine

Rosé wines are all over the shelves at local Seattle wine shops but the trend is still growing! I’ll let you in on a secret: rosé wines are perfect for BBQs, lazy afternoon tea times, light snacks and family gatherings. What makes these wines so great is that they beg to be drunk and enjoyed, unlike their darker counterparts. Here are some great rosé wines to try:

Bernard Griffin rose of Sangioveseomg the color of this wine is incredible w/ tangy citrus fruit, blood orange, peach and sweet cranberry

muga rose60% Garnacha, 30% Viura and 10% Tempranillo Wow, this is a very fruity and fabulous scent, with a backbone of slightly more earthy notes than Bernard Griffin, yet exciting and fun.

Kay Vintners Syrah of RoseIf you are looking for a crazy rosé experience, Syrah tastes very sweet as a rosé wine, to me it smells like strawberries and salumi at the same time, super whacky!

2. Producers produce champagne

Champagne produced by producers is indeed a rarity. Most of the wine grapes from the more than 15,000 producers in Champagne go to big Champagne houses like Moët & Chandon and Veuve Clicquot. At first, this was due to the expense of the champagne production method, but with the help of technological advances we will see more “recoltent-manipulant (RM)” or productive champagnes on the market! Growers have great power and incentive to ensure that the grapes they choose for their own wines are at their best ripeness. Often, you can find producer champagne for a better price than comparable major brands. If you are interested in producer champagne, the letters “RM” (récoltants – manipulators) on the label, which indicates that it is grower-producer. You can also search CM (Cooperative – Clever) but not NM (negociant manipulator) or MA (Mark d’acheteur). I’ll list some of my favorites below.

Egly-Ouriet Brut Tradition Grand Cru (NV)

Veuve Fourny & Fils Rose Premier Cru Vertus Brut (NV)

2002 Launois Brut Blanc de Blancs Vintage Champagne

Collard-Picard “Cuvee Selection” Brut Champagne

3. Metropolitan Winery

Brooklyn Winery, City Winery (Manhattan) and CrossPad in San Francisco are making a big splash in cities across the country. Metropolitan wineries often source grapes from their state, although some grapes travel a long way to be crushed and fermented (California to New York or Bordeaux to California!). The great thing about city wineries is that it gives the public more exposure to the wine making process. You can literally make your own wine label! Want to make wine? Note that a typical wine barrel will produce about 280 bottles of wine with only 23 cases. The best starting size…

4. Natural wines

The term “natural wine” is a bit vague, but as the term aligns with the whole food, slow food, and eco-sustainability movements, natural wines are gaining popularity. Natural wine typically has a hands-off approach to winemaking. Once the grapes are crushed, fermentation takes place with wild yeasts and there is no fining or filtering in the alcohol. White wines may be cloudy or orange in color from the lack of yeast and fining agents to remove excess color. Red wine contains sediment from skins and dead yeast particles. Of course, no sulfur is added to natural alcohol. Many French and European wines are made in this “natural” fashion and some are wonderful, but many have this funky old baby diaper aroma that I like to describe as pogie (half splodge, half poo). Despite all the pooge out there… there are also natural brews that will put a sparkle in your eyes:

Zind-Humbrecht 2007 “Pinot d’Alsace” (Alsace, France) – Pinot d’Alsace is a varietal name for a style of wine made in Alsace, France using the free-run juice of Pinot Noir, Pinot Meunier and Pinot Gris, it has a honey-gold color and flavors of honey, tangerine. Lemon rind and this really lovely and intense fresh green crunch that reminds me of biting into a celery stick!

2000 (or 2002!) López de Heredia “Vina Bosconia” Reserva Rioja (Rioja Alta, Spain) – Probably Rioja’s oldest bodega that despite the beautiful redesign of the winery still practices very old techniques of winemaking.

5. Give fruit, give flower, give root and give leaf

Have you ever tried a bottle of wine that tasted good and then drank the same wine on a separate occasion only to find that it wasn’t as good? Apparently, the moon affects the taste of wine! Observing the moon cycle is a biodynamic farming technique that indicates the best time for planting, pruning and harvesting. Each day of the month can be associated with fruit day, root day, leaf day or flower day. For example, root day is a good day for pruning plants or getting a haircut. A supermarket chain in the UK tested this theory by coordinating their wine tastings on fruit or flower days. So I’ve been casually testing this theory for the past 6 months and wine tastes better on fruit days and flower days! Don’t take my word for it, try it for yourself!

6. More wine drinkers in America

Wine drinkers and wine drinkers are on the rise in the United States! According to Trade Data and Analysis (TDA), the United States is taking out its corkscrews and drinking more wine all around. Wine consumption in the US has increased by 15% since 2004. Although consumption is relatively low at 10 liters per person (only 12 bottles per person per year), we cannot deny that with a population of 300 million, this is about 4 billion bottles of alcohol a year. Compared to the UK (which drinks around 20 liters per year) they are still only around 1.5 billion bottles annually. We’re wine drinking winners…woot!

7. Screwcaps and box wine

Try the Screwcap wine hard. Us Americans are fickle, we associate screwcaps with low priced wine, however, this may not always be the case! In Australia, most wineries have completely converted to screwcap, including my favorite high-end Barossa winery: Alderton. I have to admit that paying $90 for a wine with a screw top is a bit shocking, but I usually forget this little detail when I smell the great aromas pouring from the glass. One saving grace about screwcaps: you don’t get corked bottles! (which is known to affect about 10-15% of corked wines) Here are some no-joke screwcap wines that are so awesome they’ll hurt your face:

Plumpjack 2007 Reserve Cabernet SauvignonMcWillians Oakville, CA drinks now through 2019

K Brothers Block 6 2005 ShirazMcClaren Vale, South Australia Drink now until 2025

8. Lower alcohol wines

Randy Dunn of California cult wine Dunn Vineyards has been a proponent of lower alcohol wines (nothing above 14%) since he started his Howell Mountain estate in the hills above Napa. The rest of the New World winemakers are starting to go that way as we realize that the complexity of wine is often overshadowed by the fire of alcohol. California cult winemakers such as Helen Turley, Sine Que Non and Washington State’s, Quilceda Creek, shocked the world with their high alcohol wines in the early 2000s. Skeptics quickly responded with how the alcohol level was so high that the wines would “trick” wine critics with their overly oily feel based on the viscosity of the alcohol. As New World winemakers move toward balance we will see lower alcohol wines.

2002 Dunn Vineyards Cab Sauv Howell Mountain

9. Biodynamic and eco-friendly wine

The turn toward biodynamic farming began as an outcry against mass market agriculture in the 1950s. The idea of ​​biodynamics is relatively simple, but in practice can be very involved and even a little strange. Basically, the idea is to observe the natural conditions of the vineyard; Soil, Vine and Microclimate. With these observations, the vineyard grower can decide to apply or remove natural agents to produce an optimal harvest. Natural agents can be anything from choosing to grow grass between vineyard rows or sending a herd of goats into the vineyard to remove weeds. In cases where it is necessary to affect the soil, compost and organic matter (such as exotic animal bones) can be added to the topsoil to affect the pH balance or salinity of the soil. Recently the Wine Institute of the United States implemented a third-party certified sustainable wine program. Originally the program was based on self-assessment, but now, with third-party approval, it will be more true to put the “sustainable” label on wines.

10. Dessert wine, port and sherry – stickies!

Port, sherry and dessert wine have come a long way since our mothers and grandmothers sipped their sherry. In Portugal, port houses have renewed their winemaking methods and facilities to produce even higher quality and age-worthy vintages. In 1994 and 2007 we saw two notable declared vintages that would be future ports of the century. Australian and Californian growers excel at achieving the ultimate levels of ripeness that make them the best candidates for dessert wine (sticky) production internationally. Since fortified wines such as sherry and port are kept open for up to a month, they make excellent nightcaps. Here’s my list of delicious ports, sherry and sweet-n-savory wines:

Smith & Woodhouse 1994 Vintage Port

Toro Albala 1979 Gran Reserva PX

Hidalgo Napoleon Amontillado Sherry

RL Buller Tawney

RL Buller Fine Mascot

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