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News posted on Thursday, 4 December 2014

Tourism Australia's plan to whet China's appetite
Huge billboards featuring pictures of Australian lobsters, Tasmanian sparkling Brut and fresh oysters are gracing Shanghai subway stations and busy shopping malls - the public face of Tourism Australia’s $10 million marketing blitz in China. The country is the focal point for tourism marketers around the world. Europeans are peddling their history and magnificent cathedrals while the Kiwis are campaigning on their hugely successful Pure New Zealand brand.

Speak of the devil: Tasmanian viticulture poised for growth?
The Apple Isle has the potential to go a long way. A study recently released by viticulture experts Dr. Richard Smart, of Smart Viticulture, and Dr. Ruben Wells, of Ag Logic, said Tasmania is ripe for an expansion in its wine production.

Wrattonbully who? Penfolds Grange shines spotlight on tiny SA wine region
Have you ever tried wine made from Wrattonbully grapes? Chances are you wouldn't even know because marketing teams haven't seen much point in promoting the South Australian region on their labels. Until now. Grapes from Smiths Vineyard, in the tiny and largely secret south east region, have been selected for inclusion in the 2014 Penfolds Grange vintage.

Canberra wine industry produces top wines in 2014
As the Australian wine industry moved into another round of takeovers and rationalisation in 2014, Canberra's vignerons remained many, small and independent. They released probably more outstanding wines in the year than they ever had before, attracting a remarkable flow of wine show gongs.

Vineyards hoping 'long frost season' is finally over
A late cold snap yesterday morning had Marlborough vineyard managers on high alert, but for some, the damage had already been done. Temperatures dropped to 0.3 degrees Celsius in some parts of Marlborough yesterday morning, triggering frost fans and sprinklers in the region. Rex Butt, Wither Hills viticulturist, said frosts in November hit them worse than yesterday's cooler weather, with some of their vines suffering frost damage

NZ winery seeks Australian distribution
Ohau Wines, a New Zealand winery which claims it is the newest wine region in the new world, is looking for distribution into the Australian market. Located on a 40 hectare vineyard near the Tararua Ranges, Ohau Wines is across from the well-known Marlborough region, at the top of the South Island.

Saperavi: A deep, dark and rich red wine now produced in the Finger Lakes
Saperavi is a word that means "paint" or "ink" in the language of the Republic of Georgia (part of the old Soviet Union). It's also the name of a deeply dark red winegrape first grown there. It is now a word and name that you will see on bottles of wine made in the Finger Lakes.

Wine fraud in the UK is ‘massive’, says expert
Fraud in the UK’s wine industry is rampant because the sector has failed to implement the controls necessary to stamp it out, a food safety expert has claimed. Wine fraud in the UK has been grossly underestimated because of the way the sector is structured, claimed the food safety expert, who did not want to be named.

Computer-based testing certification available for specialists
Wine and spirits specialists throughout the world can now achieve certifications through computer-based testing. The Society of Wine Educators has entered into a new partnership with computer-based testing (CBT) leader Pearson VUE to transform the Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) certification exams to CBT globally.

Fine wine and caviar - made in China?
China has never shied away from duplicating mass-produced Western goods. Now it’s trying its hand at boutique wine, artisanal cheeses and homegrown caviar. Will it succeed? Grace Vineyard, 310 miles (500km) south-west of Beijing, might be mistaken for a winery in Tuscany. The balcony of the Italianate mansion overlooks lush rows of grapevines stretching to the horizon, where low mountains hover in the haze.

Final issue of the Wine & Viticulture Journal for 2014 out now!
The November-December issue of the Wine & Viticulture Journal has landed just in time for subscribers to get in a spot of timely must-know wine industry reading during whatever downtime they may have over the Christmas and New Year period before preparations for vintage 2015 get under way. Fresh from winning the award for Best Trade/Technical Writer at this year's Wine Communicator Awards in Sydney, regular contributor Cathy Howard keeps up the good work that attracted the judges’ attention in this issue by turning her hand to the subject of malolactic fermentation, exploring those practices that give winemakers the best chance of achieving the outcomes they desire whether using cultured or ambient yeasts.

How wine labels lie
Did you know that your wine bottle is lying to you? The information we take as truth on a label might, in fact, not be. It’s well known in the wine industry that many consumers base their purchases largely on the label. Hence the vast array of cutesy or clever names, picturesque pastorals, and other graphic-design tricks intended to reel folks in

Beer, spirits have stolen our playbook: building 'brand wine'
Troy Christensen, Enotria Wine Cellars chief executive officer, warns the wine industry that spirits and beer have stolen its play book and says the industry needs to build ‘brand wine’ more effectively to attract consumers who can afford premium wines. Christensen's resume includes stints as Accolade Wines chief executive officer and was previously president of Constellation Australia.

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