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News posted on Wednesday, 15 March 2017

Opening the cellar door to regional Australia
The Federal Government is calling on wine producers to have their say on a $10 million Wine Tourism and Cellar Door Grant program. “Eligible producers will be able to access an annual grant of up to $100,000 per annum (plus GST) for their eligible sales,” said Senator Anne Ruston.

Record Australian participation at ProWein 2017
The highest number of Australian wineries in history will be exhibiting at the world’s largest wine and spirit exhibition – ProWein – which starts this weekend. A total of 6300 exhibitors from 60 countries representing 295 wine growing regions will come together for the three day event from 19-21 March at Messe Düsseldorf in Germany with almost 100 exhibitors and 200 separate brands from Australia and New Zealand.

Winegrowers confident grapes survived rain
Despite the wet weekend winegrowers still believe they are heading towards a fantastic vintage. New Zealand Winegrowers chief executive Philip Gregan said most growers would have heeded the weather warnings last week. "There was a lot of warning that there was going to be heavy rain, so I am confident that winegrowers would have got their grapes off before the inclement weather," he said.

Bulk wine sold overseas threatens NZ reputation
The millions of litres of bulk wine (almost all of it Marlborough Sauvignon Blanc) that leaves NZ shores is more than troubling. It's a disgrace. Bulk wine, for those not in the know, is wine exported in immense plastic bags. It is then bottled and badged in different parts of the world, which is why you see so many 'New Zealand' brands you've never heard of when you travel.

Chile’s pioneering winemakers raising the bar
Progressive winemakers are blazing a southerly trail to Chile’s oldest vineyards, intent on bottling wines of character from grapes like Carignan, Cinsault, País, Muscat and Riesling. It’s a romantic tale of new wines from previously underappreciated heritage vines.

Linking wine sensory properties with harvest date
Knowing when to harvest is a key step in the making of a good wine. Why is the timing of harvest so critical? How can harvest date affect the sensory perception of astringency in the final wine? Picking the optimal harvest window is challenging because of the complex response of these components to climate and vineyard practices.

EU holds back: Calorie labels on wine
There’s no reason why wine producers should not provide more comprehensive information on ingredients and nutrition, says a new report published by the European Commission. But, Commission officials announced this week that they wouldn’t impose tighter labelling rules on wine, beer and spirits – for now. Instead, producers will be given a chance to take more ‘voluntary’ action.

Cornell professor recognised for grape, wine research
In recognition of her major contributions to the state’s wine and grape industries, Justine Vanden Heuvel has earned this year’s research award from the New York Wine and Grape Foundation. In addition to research and outreach work, Vanden Heuvel teaches undergraduate courses on the science of viticulture and enology, as well as a course on wine culture.

Four Winds Vineyard claims design awards
A family-owned vineyard in Murrumbateman has earned international acclaim for its new range of “evocative” and “inspiring” wine labels. Four Winds Vineyard scooped the pool at the 2017 International Wine Design Challenge in London, claiming five gold medals and one trophy.

Two boutique Hunter wineries turn 20
IN coming weeks two of the Hunter’s most engaging boutique wine ventures – Gartelmann and Catherine Vale – will celebrate their 20th anniversaries. The charming Catherine Vale vineyard was created by school teachers Bill and Wendy Lawson on a citrus orchard and cropping property. The Gartelmann operation in Lovedale, owes its existence to Jorg Gartelmann suffering a heart attack, undergoing by-pass surgery and waking up one morning in 1996 deciding he wanted to own a vineyard rather than run a Sydney computer business.

What happens when you add water to must?
The addition of water prior to fermentation is a legal and commonly used technique in a number of countries, including the United States, but surprisingly there has been little formal research into how the wine composition and sensory aspects are affected. Food Standards Australia and New Zealand (FSANZ) recently announced a decision to allow the limited addition of water to high sugar musts and juice to reduce the chance of problems arising during fermentation.

Record Australian participation at ProWein 2017
The highest number of Australian wineries in history will be exhibiting at the world’s largest wine and spirit exhibition – ProWein – which starts this weekend. A total of 6300 exhibitors from 60 countries representing 295 wine growing regions will come together for the three day event from 19-21 March at Messe Düsseldorf in Germany with almost 100 exhibitors and 200 separate brands from Australia and New Zealand.

Bayer


Flavourtech


New Holland


Braud


Kauri


WID 2017