New York Cork Report: Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards

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Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards

via New York Cork Report: Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards.

Soaking white grapes in skins is orange crush

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Typically, here’s how wine is made: White grapes are quickly crushed and the juice pressed away to start becoming wine. Red grapes are crushed so the juice can sit on the skins – a process called skin contact, which sounds vaguely obscene but is tantalizing in its own way. Skin contact lets the nascent wine absorb color and flavor, often for several weeks. If you reversed those rules for white wine? You would have what has come, somehow, to be called orange wine.

Most white wine is made by quickly taking the grape’s juice away from its skins and seeds. What orange wines share in common is skin contact: The juice bathes amid the grape skins for a period – picking up the extra stuff that the skins and seeds have to offer. Sometimes it’s even fermented directly on the skins. Essentially this is treating white grapes as though they were red, although those who traffic in would-be orange wines can get defensive about the comparison.

“I do not think of them as, or even by analogy to, red wines,” says Abe Schoener, who uses the technique for the sometimes experimental whites under his Scholium Project label.

Of course, red grapes frequently are treated like white, the juice drained away from skins before deeper flavors or colors are extracted. This is how rosé is made.

What’s the purpose?

via Printable version: Soaking white grapes in skins is orange crush.

Diverse Brands but United in a Name

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From now on, the Georgian government and local exporters will work together for the popularisation of Georgian wine abroad. After a year long consultation with wine-producing companies, Georgian government decided to create a Wine Association, where the government will pay 600,000 GEL membership fees annually. This money will be spent to facilitate Georgian wine increasing its visibility in the global wine-market.
To reach foreign markets, Georgian wine-producer companies will be obliged to unite under the common label – “Wines of Georgia” ,however, companies are allowed to leave other product attributes unchanged. The government believes that Georgian wine has greater export potential in the world market when being under a common umbrella. The companies welcomed the idea to bring the image of the country as a wine producing one to the first place.

http://www.vinoge.com/en/news/diverse-brands-united-a-name

Georgian winemakers should go back to their roots,

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Pheasant’s Tears currently produces about 40,000 bottles annually, one-third of which is exported to the United States. Unlike most wines produced by modern methods – including Teliani Valley’s – Pheasant’s Tears wines are organic and go through the entire fermentation process in amphora – large clay vessels buried underground.

Mr. Wurdeman said he believes strongly that Georgian winemakers should go back to their roots, rather than attempting to compete in the general wine market.

If “we could start making wines that could sell in the $200 price bracket and that were put out in limited quantities, then it would really change and develop Georgian wine in a positive way,” he said. “I think that it’s like a bird trying to fly through glass right now. The Georgians are saying, ‘We’ve taken out a $3 million loan from the bank, and we want to make a mass wine that’s going to be superpopular in California.’ Well, it’s not going to work. They have their own inexpensive jug wine, and they don’t need it to be sent from the Black Sea,” he said.

http://www.washingtontimes.com/news/2009/oct/23/georgian-wine-ages-well-after-2006-boycott/#

Tradition, Tech Clash Over Wine

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Some see the science-driven changes as a bad thing because they have sometimes increased yield at the expense of quality. But others think these naysayers are snobby traditionalists worried that high-quality, complex wines will become cheaper.

via Tradition, Tech Clash Over Wine.

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