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USA the world’s biggest wine consumer?

>> Wednesday, February 28, 2007

040225-2-k472-0010According to a recent report from the Wine Market Council, Adams Beverage Group and Merill Research USA is currently the world’s third largest wine consuming nation, beaten only by France and Italy. Consumption have gone up consistently during the last 12 years and the authors predict that by 2008 the USA may become the worlds biggest wine consumer. They also say that wine is now produced in all 50 states so you can forget the trick question “Which American state does not produce wine?” (Ice http://www.bkwine.com/images/vote-2.gif wine in Alaska perhaps?) Another interesting detail: 41% of wine consumed in restaurants is sold by the glass! Perhaps something to take up by restaurateurs in France, England, and many other countries. The Wine Enthusiast and pressdemocrat.com


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New permitted grape varieties in Rioja: Chardonnay, Sauvignon and Verdejo

040923-140-4097Three new grape varieties have been approved for blending in white Rioja wines: Chardonnay, Sauvignon Blanc and Verdejo. The three varieties must not make up more than 49% of the blend in a wine though. The rest must be made up of the “traditional” white Rioja grapes: Maccabeu, Malvoisie and Grenache Blanc. OIPVR (Organización Interprofesional del Vino de Rioja) have approved the varieties as of the 2007 harvest. www.vitisphere.com

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Wine featured on the cover of Fortune Magazine

The latest issue of Fortune Magazine carries a feature article (and cover photo) on the beneficial effects of wine and Resveratrol against e.g. aging and overweight. “Can red wine help you live forever?” money.cnn.com

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South Africa has 581 wine cellars

>> Tuesday, February 27, 2007

http://www.bkwine.com/images/vote-2.gifSome interesting statistics on South Africa : There are 581 wine cellars. (As a comparison, that is about the same number as there is in St Emilion and Pomerol.) Total grape production: 900 million litres, of which 630 million litres was for wine. Budget price wine (wine bought in supermarkets and consumed within 12 hours of purchase) accounts for 80% of production and grows strongly.

South Africa’s wine districts (percentage of acreage):
- Worcester (19.3 %)
- Paarl (17.7 %)
- Stellenbosch (17.3 %)
- Malmesbury (15.1 %)
- Robertson (13.2 %)
- Olifants River (9.7 %)
- Orange River (4.9 %)
- Little Karoo (2.9 %)

Five most planted grape varieties (of total)
- Chenin Blanc (or Steen) (18.8 %)
- Cabernet Sauvignon (13.4 %)
- Colombar (Colombard) (11.3 %)
- Chardonnay (7.8 %)
- Sauvignon Blanc (7.5 %)

(Source: Business Report)

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More luxury Champagne

040923-140-4018Champagne is one of the few districts today that has no problems at all to sell its wines. The problem they have is rather to satisfy demand. There is virtually no possibility to increase production. All AOC land is already planted. The trend today is instead for the champagne producers to move towards even more exclusive brands: prestige cuvées, vintage champagnes and other luxury wines. With higher prices and higher margins. According to a recently published report the value of champagne shipments (sales measured in value) will rise with 40% between 2004 and 2008, but sales measured in volume will only go up with a bit more than 5% over the same period. So expect more strain on you purse if you’re a fizz lover. www.emediawire.com

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The world’s largest wine tasting

>> Monday, February 19, 2007

http://www.bkwine.com/images/vote-2.gif5095 person participated in what was, according to the Guinness Book of Records, the worlds largest wine tasting. The tasting was held in Aranda del Duero in the Spanish wine region Castilla y Leon and was organised by the wine producer Abadia Retuerta. www.abadiaretuertablog.com


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Danish sommelier-chef-duo wins Sherry prize

Chef Jakob Mielcke Hansen and sommelier Alexander Berntsen, both from the restaurant Jan Hurtigkarl in Denmark won first prize in a recent competition in Jerez, the capital of Sherry, on the best combination of sherry with wine. The Danes won in the dry sherry category. Read more in Vinavisen.dk

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New Swedish (!) wine shop on Costa del Sol

Jens Nielsen is actually Swedish (even if the name suggests one of the Scandinavian neighbours) but he lives on the Spanish south coast. Going shopping for wine in Marbella he was always disappointed by the poor selections. So he decided to start his own wine shop with a better selection! And now it’s done. WineMe is the name of the business. There is a web site and wine club where you can order wines and Jens has also opened “real” shop with a small wine bar: Wineme, Avenida Miguel De Cervantes No 20, Local 3, 29660 Nueva Andalucía, Marbella. The selection includes, of course, a lot of Spanish wines, but also many interesting wines from around the world! www.wineme.es

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Organic wine fair Millésime Bio attracts more visitors

Millésime Bio, the “organic wine fair” recently held in Narbonne saw visitor numbers grow with 33%. England and Germany were the two foreign countries best represented. World production of wine from land under “agriculture Biologique” is 365 000 hectolitre, up 12% from last year. (NB: there is, in principle, no “organic wine”, only “wine produced from grapes grown organically”)
- Argentina 1700 hl, 21 ha
- Spain 63 720 hl, 1505 ha
- France 212 169 hl, 4 973 ha
- Italy 18 552 hl, 311 ha
- Portugal 300 hl, 50 ha
- Switzerland 800 hl, 11 ha
- Négoce 67 500 hl
(Source: Millésime Bio, www.millesime-bio.com)

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BKWine Pick: Restaurang PM & Vänner, Växjö

>> Sunday, February 18, 2007

Restaurang PM & Vänner, Växjö

It used to be that only the big cities had top quality restaurants in Sweden, but such is no longer the case. PM & Vänner (PM & Friends) in the mid-sized provincial city of Växjö is an excellent example. A high class cuisine that emphasises local products and a very ambitious wine list makes this a restaurant you should not miss if you are in this part of Sweden. Price level is 500-900 kronor for a full menu. There’s also a more relaxed bistro section in the restaurant. Some picks from the wine list: Cornas Granit from Vincent Paris, Beaune 1er Cru Theurons from Louis Jadot, Pinot Gris Classic from Josmeyer, Wiebelsberg Riesling Grand Cru from Marc Kreydenweiss, Gevrey-Chambertin “Vieilles Vignes” from Sylvie Esmonin and Domaine de l´Oratoire Saint Martin, (Côtes-du-Rhône Villages Cairanne). Certainly nothing to be ashamed of… (And worth noting, this year of the 300 year celebration of his birth, is that this is the home country of Carl von Linné, or Linnaeus. And it is also here that the Swedish glass blowing region begins.)

Click here for address and more recommendations.

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BKWine Pick: A Table, Levallois-Perret

A Table, Levallois-Perret

You find “A Table” in one of the “proche-banlieus” (near-suburbs) in Paris, Levallois-Perret, just north-west of the centre. In an area dominated by modern office buildings they offer an ambitious cuisine but in a relaxed, modern bistro type atmosphere. For example very good oysters and an excellent seafood risotto. Three course menu for 34.50 euro. Open every day, including free WiFi access!

Click here for address and more recommendations.

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BKWine Pick: Château Saint-Cosme, Gigondas

>> Saturday, February 17, 2007

050302-173-7360 Louis Barruol is owner and wine maker at Château Saint Cosme in Gigondas. He has 15 hectares of old vines that grow on very heterogeneous and complex soil in a cool micro climate. He practices low yields and crafts wines with lots of character and personality. He does not filter and uses sulphur very sparingly. His Gigondas is dominated by Grenache while his Côte du Rhône is made primarily from Syrah.
050302-173-7323
050302-173-7326


Click here for address and more recommendations.

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BKWine Pick: Château Belingard, Bergerac

an19-332-3286 Laurent de Bosredon took over this family property in the mid-80s. He had, and has, one target in mind: to raise the quality of, and the consumer interest for, the two appellations Bergerac and Monbazillac. He started practicing the methods developed by the oenologist Denis Dubordieu, researcher in Bordeaux. For example, a few hours skin contact for the white wines and some oak aging on the lees for both the reds and the whites. Or the importance of measuring the phenolic ripeness of the grapes to be able to decide on the best time to harvest. Chateau Belingard was originally best known for its Monbazillac wines but Laurent’s improvements in winemaking and quality have given the dry white wines a more prominent place: fresh, appely, with no or very little oak for Chateau Belingard (“tout court”) or the oak aged Blanche de Bosredon, named after Laurent’s grandmother. And the reds should not be forgotten either!

an19-332-3247an19-333-3348

Click here for address and more recommendations.


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BKWine Brief #43: " Appellations and brand names?"

>> Thursday, February 08, 2007

Appellations and brand names?

Does it serve any useful purpose to have appellations and classifications (by the way, do you know the difference between the two?)? Not an easy question to answer. Yes, it can be useful with some consumer guidance that helps to find a good wine. But on the other hand it does not always function very well. Take Burgundy as an example. It is clearly more important to choose a good producer, and buy a simple “AC Bourgogne” rather than forking out for a Premier Cru or Grand Cru from a producer that you know nothing about. And you will save a few cents in doing it. Or take the most classic example of all, the 1855 classification of Bordeaux. It might not be entirely decisive for the price of a bottle but it does make a world of difference in prestige (and price) if you’re among the top tiers in the classification or if your at the bottom – or not even in it (oh my god!). And if you take a look behind the scene? In reality, the 1855 classification is a ranking of brand names on not of much else. Oh no, we here you say. It’s terroir. Well, no, it isn’t. Let’s take a closer look. It is the actual chateau (the building if you wish) that is classified “1/2/3/4/5 Cru Classé”. Not the vineyard. In other words, a chateau can buy (or sell) land without it affecting the classification. You could, for instance, buy land (within the same appellation) and double the vineyard area. Where is then the “soul” in being, say, a second Cru? Well, it certainly is not in the “terroir”. Some (clever) winemakers have bought a chateau without vineyards (but that had vineyards when the classification was made long ago). and then they have bought land (with the right appellation, but not necessarily the land that happened to belong to the chateau when it was classified) and all of a sudden the have a wine producing classified chateau. Tradition? Terroir?...

Perhaps the most thoughtful said about classification was what Laurent Cogombles (together with his wife owner of Chateau Bouscaut and president of the Syndicat responsible for reviewing the classification) told us once on the subject of the reclassification of Graves. We asked how they will come to some agreement on a new classification of the Graves wineries. He said that, yes, it’s a very good and difficult question. But that perhaps the best and truest answer to a ranking is finally what the customers are prepared to pay for the wine. An unusually well formulated and customer orientated comment in a wine district today. Which in a way brings us back to 1855 and its classification, which was primarily a ranking based on price.

But today, what could be the real importance of the price those wines fetched in the first half of the 19th century? And if it is the price that is the main factor, what good is then the classification? Isn’t it easier to just read the price tag?

Worth thinking about!

Our wine tours

We are putting a big effort this year into developing our English language wine tours and our tours with more educational focus. If you are interested in our tours, or if you have some ideas or suggestions on the tours, or if you might be interested in some kind of collaboration around wine and food tours - we want to hear from you!

So we’re really glad to be able to introduce to you Kay, a new member to our team. Kay Steggles has joined us to help with the organisation of our growing wine tour business. Kay has been working hard on our summer tour to Bordeaux June 6-10 and has already posted a new one page printable flyer with all the relevant details for those interested in joining us. In the coming weeks you can expect to see further information regarding our complete English language tour programme for 2007. Please feel free to contact Kay for further information on the tours or, if you have a suggestion of your own for a wine tour we are happy to discuss a tour specially designed around a specific requirement. Contact kay.steggles at bkwine dot com (you know, it’s this thing called spam we're trying to avoid…). Or you can of course contact me too, as always!

Click on the blog ranking!

http://www.bkwine.com/images/vote-2.gifBKWine Brief is on the list of the top wine blogs on LWE (Local Wine Events). At this very moment we’re on 24th place with 123 votes. We’re very glad for that and say thank you to all readers who have voted on us so far. But if all readers put a vote for us we would leave the competition far behind! (First place is held by a blog with 2304 votes and the BKWine Brief has some 15,000 subscribers now.) What does it matter? Nothing much really. But it’s fun to get more votes! And the higher up on the list we are the more new readers we will get. And the more we will be motivated to continue writing for you. So please vote for us! You can even vote for us once every 24 hours! Click on the button to the right!

Britt

PS: Recommend to your friends to read the Brief or forward it to them !

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Link Tip

>> Wednesday, February 07, 2007

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Book Review: Chefs, Saveurs, Champagne

>> Tuesday, February 06, 2007

Chefs, Saveurs, Champagne
By Ragnar Fridriksson
Passionfood

An odd book in some ways. First: written by an Islander living in Champagne. Second, a strange mix of recipes, portraits, pictures and publicity for champagne. But if you disregard that (perhaps in particular the publicity for various champagne producers) the book is very charming. Each chapter presents an outstanding chef. All run famous restaurants where champagne is served (and other things too). Lots of beautiful pictures, especially the portraits of the chefs, and many mouth-watering recipes from the restaurants that are featured. But sometimes it also shows one of the strange (and in our opinion, less attractive) aspects of today’s “haute cuisine” (both French and international): the food is sometimes presented on the plates looking more like abstract compositions of art rather than being meant to be eaten… But that’s mostly the occasional oddity in the book. Instead, let yourself be inspired by the many recipes and stories about outstanding restaurant personalities.

Buy the book: Amazon.co.uk | Amazon.com | Amazon.fr

More best wine books here!

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Book Review: Chefs, Saveurs, Champagne

>> Monday, February 05, 2007

Chefs, Saveurs, Champagne
By Ragnar Fridriksson
Passionfood

An odd book in some ways. First: written by an Islander living in Champagne. Second, a strange mix of recipes, portraits, pictures and publicity for champagne. But if you disregard that (perhaps in particular the publicity for various champagne producers) the book is very charming. Each chapter presents an outstanding chef. All run famous restaurants where champagne is served (and other things too). Lots of beautiful pictures, especially the portraits of the chefs, and many mouth-watering recipes from the restaurants that are featured. But sometimes it also shows one of the strange (and in our opinion, less attractive) aspects of today’shttp://www.bkwine.com/images/vote-2.gif “haute cuisine” (both French and international): the food is sometimes presented on the plates looking more like abstract compositions of art rather than being meant to be eaten… But that’s mostly the occasional oddity in the book. Instead, let yourself be inspired by the many recipes and stories about outstanding restaurant personalities.

Buy the book: Amazon.co.uk | Amazon.com | Amazon.fr

More wine book reviews here!

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Book review: The Oxford Companion to Wine

>> Thursday, February 01, 2007

The Oxford Companion to Wine
By Jancis Robinson (editor), et al.
Oxford University Press

This is a reference book from A to Z. Very thorough and competent with lots of details on almost every imaginable subject in wine. Dipping into some of the more esoteric subject (that we know well thanks to recent travels) shows that even on wine from Albania, or Alentejo in Portugal, or carbonic maceration you will get virtually all information that can be reasonably be found. A must have for the really, really through and technical wine student. (It may be worth mentioning that even if it is Jancis Robinson who is named and pictured on the jacket, she has a whole team of collaborators behind her to produce the book.)

Buy the book: Amazon.co.uk | Amazon.com

More wine book reviews here.


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