Fredericksburg, Texas would be worth a visit just to take in the natural beauty of the Texas Hill Country in the spring and soak up its German heritage. But the main draw of the city, about 70 miles from Austin or San Antonio, is its reputation as the epicenter of the Texas wine scene.

With over 100 wineries, it would be impossible to visit them all in one trip, but here are a few to set you off on a memorable odyssey through a booming wine region.

Kalasi Cellars

At this 16-acre winery, guests are greeted by Dalai the Lama. That’s the first clue that this isn’t your ordinary vineyard. At nearly 6 feet tall and 300 pounds, he might look a bit intimidating, but as long as you don’t mess around with the adorable Southdown Babydoll Sheep, you should get along just fine.

Another conversation starter is the yellow and red auto-rickshaw parked outside the tasting room, a nod to Nikhila Narra Davis’ Indian heritage. She owns the winery with her husband Greg Davis, who is often spotted driving around the property in the three-wheeled vehicle emblazoned with the Kalasi elephant logo.

Inside the tasting room, wine lovers sip iconic dry reds while munching on Indian snacks. Some play it safe by selecting Malbec and Merlot, while adventurous drinkers choose the Reincarnation collection which features less familiar varietals and uncommon winemaking techniques.

The 2017 Re d’Italia reserve is a must. A triumvirate of Italian grape varieties, including the obscure Teroldego, blend together like the three tenors of an Italian opera. Lively notes of blackberry and plum mingle with hints of clove and anise.

The Davises are happy to answer any questions you have about wines, but don’t ask about terroir, a term that refers to how a region’s climate gives grapes their character. Winemakers are far too polite to roll their eyes, but they don’t care much about what they say is a romanticized concept.

“It’s a fancy word often used in marketing, but ultimately it’s following good practices in the vineyard that makes good wine,” Nikhila said.

That’s why Kalasi wines are 100% estate grown, meaning all grapes are grown on their own vineyard in the high plains of Texas. This gives winemakers more control over practices, such as pruning and harvesting, that affect the quality of the final product. (1-830-992-3037, kalasicellars.com.)

Auguste Wine

Augusta Vin’s Grand Tour begins with an outdoor ride through sprawling, verdant vineyards, where 10 sun-kissed, mostly French varietals of grapes hang gracefully from leafy vines under clear blue skies.

Guests eventually arrive at the production facility, where tour guide and sommelier Molly Galbraith explains the winemaking process. She breaks down the science behind fermentation and visitors learn how aging in oak barrels imparts complex, layered flavors.

Galbraith says the region is experiencing an exciting wine renaissance. “It’s the Wild West of wine. We’ve got a lot of real maverick winemakers here who are trying really cool, funky, forward-thinking things, and they’re recognized internationally.”

Speaking of recognition, Augusta Vin’s 2017 Petite Sirah and 2017 Tannat both won gold medals at the prestigious San Francisco International Wine Competition.

Tannat is Texas in a glass. The punchy, tannin-rich grape historically grown in southwestern France is unknown to many Americans, but in Texas it can be found in nearly every tasting room as it thrives in the warm climate. When you dig into a big plate of Texas barbecue, tannat is your friend.

The best part of the visit is the tasting on the mezzanine overlooking the production area. Start with a glass of sparkling rosé rosé with white peach undertones, and move on to gorgeous dry reds. You can keep this lovely engraved tasting glass as a souvenir. (1-830-307-1007, augustavin.com.)

Wild Seed Farms

From the patio of Wildseed’s tasting room, a couple sampled the popular Albarino, a crisp white with notes of honeydew and lemongrass, while admiring a vast carpet of fragrant bluebonnets stretching almost to the horizon .

The 200-acre wildflower farm, considered the largest in the country, now grows grapes alongside the flowers. The wine portfolio is modest but growing. This year, the farm will plant 12 acres of Malbec, Grenache and two Cabernet clones.

In the meantime, red wine lovers can savor the 2019 High Plains Tempranillo, the best-selling red. Due to its leathery notes, some call it a “bottled cowboy”, but the full-bodied wine is balanced by dark fruit.

Here you can drink in the fleeting glory of spring in the Hill Country. A mile-long trail takes hikers through fields of brilliant wildflowers. Butterfly gardens and ponds teeming with koi carp the color of a Texas sunset entice visitors to linger in this enchanting garden, where the wonders of nature and the lure of wine intersect. (1-830-990-6684, wildseedfarms.com.)

Tracey Teo is an Indiana-based travel writer.

Fredericksburg, TX

Getting There : Nonstop flights from Minneapolis to San Antonio and Austin. Fredericksburg is a 1-2 hour drive from either airport.

Where to stay: Blacksmith Quarters on Barons Creek offers luxurious and unique cottages in downtown Fredericksburg (1-830-998-1981, vacasa.com/usa/Blacksmith-Quarters).

Where to eat: Eaker Barbecue serves traditional Texas barbecue with a Korean twist (1-830-992-3650, eakerbarbecue.com).

Tourist information : More information, including wine tours, is available at Visit Fredericksburg (1-830-997-6523, visitfredericksburgtx.com).

If you’ve ever wondered how terroir impacts what you taste in your glass, shinrin yoku can offer some understanding. More commonly known in the United States as forest baths, these meditative, guided walks date back to the 1980s, when Japanese doctors sent their overworked patients to local forests to reconnect with nature. Studies have found participants to have health benefits, such as lower blood pressure and improved immune response.

Forest bathing encourages you to use all five senses to become aware of the natural world around you. When practiced at a vineyard, it can connect you to the land and influence how you taste the wine produced there, according to Jenny Harrow-Keeler, who leads Forest Bathing Experiences in Sonoma County.

The Certified Nature Therapy Guide explains that you may encounter elements of forest bathing in a vineyard while sipping wine produced there, such as the smell of redwoods or a crisp breeze on your cheek.

“Forest bathing and wine tasting are such a complementary practice,” she says. “Forest bathing enhances wine, and wine enhances your experience of the land. The circle is complete.

A typical forest bathing session at a vineyard begins with introductions and an explanation of what to expect. Then the guide invites participants to complete an activity, such as looking at moving objects or finding a space that resonates with you. After a set period of time, usually 10-15 minutes, participants gather at a designated location to share their experiences. Depending on the length of the session, there can be up to six activities.

Veronika Knobová, a certified guide who co-founded Shinrin Yoku United along with fellow certified guide Joan Roney, explains that the goal is to “awaken the senses” and prepare attendees for the wine tasting at the end. On his walks through European vineyards, Knobová ends by passing around a glass of wine and asking each participant to share their final thoughts. Then she pours the wine into the ground and the winemaker pours tastes from several of their vintages.

When the participants take that first sip after a forest bath, Knobová hears a lot of surprise.

“They comment on how much more intense the sensations are,” she says. “Even people who have tried the wine before saying being in the vineyard have changed their perception of it.”

“Forest bathing enhances wine, and wine enhances your experience of the land. The circle is complete. —Jenny Harrow-Keeler

Guidebooks say forest bathing can have a profound effect on wine. It opens the senses. Participants take the time to really see the vineyard, smell it, hear its sounds, feel its textures, and maybe even taste it in the air or by popping a grape in their mouth. These sensory experiences open the door to understanding the terroir.

“Forest bathing is absolutely tied to the terroir,” says Andrés Rodiño, who guides visitors through Spain’s Albariño-producing vineyards through his slow travel company, Rooteiro. “The climate, the granitic soil, the environment and the way the harvest is carried out are important factors when producing Albariño wine.”

Rodiño adds that by guiding people through a vineyard, they begin to really appreciate old vines. They slow down and relax. Therefore, when they taste the Albariño, it tastes fresher and their palate picks up flavors directly related to what they have just experienced in the vineyard.

Want to try it for yourself? Harrow-Keeler has some simple tips you can try the next time you visit a winery.

“I would invite people to pick a moment, take a few breaths, and feel their feet on the ground,” she says. “When you are punished, start noticing the sounds and smells. Stick out your tongue and taste the air. Engage all of your senses. Even five minutes would have a huge impact on how you experience wine.

Posted on March 10, 2022

When we think of high-quality wine produced in the United States, we think first of California. However, Arizona vineyards are gaining in prestige and more and more wineries continue to enter the market, producing unique, high quality wine. The warm climate and high altitude provide a good environment for growing grapes. With low temperatures in the 40s and 50s and high temperatures in the 70s and 80s (Fahrenheit), the climate is similar to wine regions like Spain, Italy and southern France. As California becomes increasingly impacted by climate change, Arizona will gain prominence in the domestic wine market.

Tasting rooms are springing up in Old Town Scottsdale, where you can start exploring these wonderful Arizona wines. You can taste a flight or choose a drink while discovering the grape varieties and wineries. Bring home a bottle or two or join a wine club to keep the good flavors coming.

1. Merkin Vineyards

Maynard James Keenan of the rock band Tool moved to Jerome, Arizona in 1995 and decided to settle there. He discovered that the area was perfect for growing grapes and making wine. He now owns Caduceus Cellars and Merkin Vineyards with his wife, Jennifer. The vineyards cover 110 acres in Wilcox, in the southeast corner of Arizona, and near Jerome, north of Phoenix. They ship wine across the United States and you can taste and buy it in Jerome and Old Town Scottsdale.

The Old Town Restaurant is located just off the Scottsdale waterfront on Stetson Drive. Merkin Vineyards strives to provide a complete Arizona experience with its wine paired with local foods. They rely on Mother Nature to provide the perfect combination of fresh ingredients. They grow most of the menu ingredients in their gardens and orchards in the Verde Valley. What they cannot grow themselves, they buy from local farmers.

The menu ranges from small plates and charcuterie boards to pastas and pizzas. My favorites are the lasagna cupcake and the mango chutney burrata. Nothing pairs better with a good red wine than a warm brownie with peanut butter ganache and Merkin ice cream.

The Caduceus and Merkin brands offered included six varieties of white, three rosé and ten red wines. You can choose a flight and enjoy a nice sample or order a glass or bottle of your favorite. My standard choice is the Merkin Tarzan Red, a delicious blend of 65% Tempranillo and 35% Garnacha. Merkin’s friendly staff are always ready to help you decide.

The dark wood interior gives the impression of being in an elegant wine cellar. The U-shaped bar offers plenty of seating to chat with the bartender. Two large rectangular tables welcome a group of wine lovers. When the weather is warm, the large windows along Stetson Drive make little four-tops the perfect spot.

2. Arizona Bastion

Arizona Stronghold is another vineyard that takes advantage of the terrain in Wilcox, Arizona. They believe that the “wild and fierce” land of the high country here creates an ideal environment for the production of a multitude of delicious wines. They also include grapes from all over the region in making their high quality wine. Grapes need to be tough to survive in the desert, and Arizona Stronghold thinks that adds to their unique flavor.

The tasting room is a small storefront on Marshall Way. The patio, with its handful of tables and vertical heat lamps, is a great place to spend a warm evening watching people go by. You can also perch on benches around tables inside while admiring a vineyard mural on dark red walls.

Choose a white or red wine flight consisting of six 1.5-ounce pours for $15 and compare the different varietals. I enjoyed the Provisioner red wine enough to bring home a bottle. They call their supplier “wine for the people” and believe they capture the soul of Arizona, reminiscent of the frontier-era small town general store. You can take a cheese or charcuterie board to allow you to continue enjoying the wine.

Pro tip: Watch this video for an overview of what Provisioner wine offers.

3. Arid

The name Laughed at comes from the Latin word for “dry”. Located in the dry, high-altitude part of southeastern Arizona, this family business has converted a 28,000 square foot apple warehouse into one of the largest wineries in the state. They combine grapes grown on their 40-acre vineyard with grapes from other vineyards in Arizona, New Mexico and California. They have strived to use organic and sustainable practices wherever possible, including drip irrigation.

The Aridus Tasting Room sits among the Main Street art galleries. Chandeliers above the bar, jazz music in the background, lighted tables and flowers give the room a sophisticated and elegant vibe. You can perch at one of the four intimate high tables spread between the walls lined with wine bottles. A space behind the bar with a long table is suitable for large gatherings.

Our server had spent many years working in the California wine country and was very knowledgeable about the art of wine making in both states. My husband and I enjoyed the red wine sampler which was four 2oz pours for $20. Each wine had a rich flavor and it was hard to pick a favourite. When I made the reservation I was able to request a charcuterie board and it was ready when we arrived.

By joining the wine club, you can receive eight bottles of their latest spring and fall vintages. You can choose a mixture of red and white wines or only red wines. The wine club also includes discounts and free wine tastings.

4. Carlson Creek

The Carlson family planted their first 7 acres of grapes in 2009. Their vineyards gradually grew to 280 acres near Wilcox, Arizona. The elevation of 4,200 feet offers warm days and cool nights similar to southern France and Argentina. As they grew, the family added more varietals and then a winery and tasting room. They often sell their grapes to 10 other wineries and craft 11 varietals themselves.

You can now taste their local wine in a tasting room along Marshall Way that feels like you’re in the middle of the vineyards. The long bar rests on wine barrels on a wooden plank floor. A pewter ceiling reflects light onto sofas and high tables, perfect for chatting wine with friends.

You can choose the five-sample tasting for $12 or choose a full glass of your favorite. For an additional fee, you can even take home your glass as a souvenir. A wonderful $15 cheese platter with artisan cheese, meat, olives and nuts helps keep your palate fresh.

Carlson Creek also hosts wine tasting classes and wine pairing events. You can join the Wine Society and receive 12 bottles of a blend of red, white and rosé wines or your choice of varietals. You can also enjoy free tastings and a discount on other purchases.

Pro tip: The space is a converted art gallery and you can always find beautiful artwork for sale on the walls.

5. LDV Vineyard

When LDV owners Curt Dunham and Peggy Fiandaca decided to start a winery, they found the perfect conditions in the southeast corner of Arizona near the Chiricahua Mountains. Their desired conditions included a mountainous environment, crystal clear water, good drainage, volcanic soil, and land that had never experienced commercial agriculture. This transformed them from ardent wine collectors into enthusiastic winemakers.

The LDV Tasting Room is just a few feet from the South Bridge on Scottsdale’s waterfront. The large patio is surrounded by a fence made of whole barrels and barrel staves – perfect for a chilly day or warm evening. Three different wine flights are offered for $15 each and they include three varietals, which change periodically. A full glass or bottle is also available for sale.

LDV offers the Sky Islander Wine Club which offers three tiers of benefits along with special events listed on their website. Check out their short blog posts, including a short video, with monthly wine tips, including what wine to pair with Girl Scout cookies and how to prepare for a party.

6. Salvatore Vineyards

Named after the grandfather of their winemaker Jason Domanico, Salvatore Vineyards focuses on meticulously crafted wines in small batches. The Domanico family originated from Sicily and Calabria, Italy. The logo on the wine bottles combines elements of the crests of these two areas. Passion Cellars, the winery, was created to capitalize on the expansion of winemaking in Arizona. The vineyard focuses on fruity white wines and complex red wines. They are setting aside their best grapes to age longer for a reserve run under the Salvatore label.

You can find the Tasting Room across from the Bronze Horse Fountain near the Scottsdale waterfront. A long bar allows you to contemplate the rows of wine bottles while chatting with your server. There are also a handful of small tables under the beautiful, colorful art that adorns the walls. Various flavors of oil and vinegar are also on sale.

A visit to Scottsdale is the perfect time to sample Arizona’s growing wine scene. The Old Town Tasting Rooms provide a wonderful experience where you can begin your learning about the wonderful varietals of Arizona. You’ll probably be tempted to join one of the wine clubs to bring these flavors to friends back home.

The program offers courses and certifications for wine beginners, connoisseurs and service professionals

– The Wine and Spirits Education Trust (WSET) program in Paso Robles, which has already helped hundreds of Paso Robles wine industry professionals earn their certifications, returns with in-person classes this spring at Broken Earth Winery, including the WSET Level 3 award in Wines, one of the most rigorous and respected wine certifications in the industry.

The internationally recognized program is the only fully approved resident WSET program in Paso Robles. A satellite of The Wine House, the program offers courses and certifications for wine beginners, connoisseurs, service professionals and advanced wine students. The program is considered one of the most prestigious wine industry qualifications in the world.

Course Levels 1, 2 and 3 will be offered this year: The WSET Level 1 Introductory Wine Course is a six-hour course that establishes a solid foundation of wine education, culminating in a certification exam. The WSET Level 2 Award in Wine delves deep into a wider world of wine through blind tasting, winemaking, culture and a wide range of appellations, while the Level 3 Award in Wine and Spirits covers major wine regions of the world in more depth and includes a more detailed study of viticulture and winemaking.

“I am very excited to once again help wine professionals and wine enthusiasts in the Paso Robles/SLO area advance their wine education with local, in-person access to the WSET program and certifications, as well as ‘to the wide range of wines from around the world that are part of every course,’ said Melanie Webber, who leads and teaches the Paso Robles program.

Webber has been teaching wine certification in Paso for three years, helping industry professionals become certified, including winery owners, winemakers, chefs, tasting room managers and staff, as well as those who are reorienting their career towards wine. She holds the Diploma in Wine and Spirits from the Wine and Spirit Education Trust, as well as French Wine Scholar and Spanish Wine Scholar certifications from The Wine Scholar Guild. She is certified by WSET’s rigorous Educator Training Program to teach WSET L1, L2 and L3. She has also taught the French Wine Scholar and Diploma WSET courses in Los Angeles.

“WSET’s world-class certifications program is excellent and rigorous, but Melanie makes learning accessible, fun and engaging, while ensuring deep understanding. Melanie’s courses are essential learning for anyone serious about developing their wine education,” said Neeta Mittal, founder and owner of LXV Wine in Paso Robles.

Paso Robles WSET In-Person Classes:

WSET Level One Award in Wines – Tuesday March 29 – Link to register here.

A beginner level introduction to wine suitable for those starting a career in wine or with an interest in wine, it explores the main types and styles of wine through sight, smell and taste, while teaching the basic skills to accurately describe wines and create wine pairings, as well as wine service and etiquette. A suggested prerequisite for WSET L2, it includes a printed study guide, a 10-wine tasting, food pairing exercises, and an exam fee. Successful applicants receive a certificate and a pin for the internationally recognized WSET Level 1 Award in Wines.

WSET Level Two in Wines Awards – Monday/Tuesday March 14-15 and Exam March 28 – Link to register here.

Designed as vocational product knowledge training for those employed in the beverage industry, the qualification is suitable wherever a good level of product knowledge is required to underpin professional skills and competence. The WSET Level 2 Award in Wines course is also suitable for those who are not employed in the beverage industry but want a serious education in wine and want to expand their knowledge in a structured way. The course includes tastings of over 30 wines.

WSET Level Three Award in Wines May 2, 3, 16, 17, 23 from 9:30 a.m. to 5 p.m.; Exam on June 20 from 9:30 a.m. to noon. Link to register here or email [email protected] to reserve your spot.

An advanced level qualification for professionals working in the wine industry and for serious wine lovers.
For those wishing to delve deeply into the world of wines, Level 3 provides a detailed understanding of viticulture and winemaking. Open to students who hold the WSET Level 2 Award in Wines, or who can demonstrate intermediate level knowledge by completing equivalent training courses, or who have sufficient experience in the wine business. The course covers the wines of the world in depth (over 35 hours) and tastings of over 70 wines. This qualification has a minimum requirement of 84 hours of study time, including 30 hours of classroom time.

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After almost exactly two years, this week I finally returned to South Africa to visit both wine producers and suppliers in the Cape Winelands and upcountry in Johannesburg and Pretoria. No matter what international commentators and wine critics say, it is simply not possible to truly keep your finger on the pulse of an entire wine industry 8000 kilometers away. I would say this is true for all wine industries, but it is particularly relevant to that of South Africa which grapples daily with a unique and complex set of political, social and economic circumstances. Indeed, every time I talk to my good friend and leading South African wine critic for Vinous.com, Neal Martin, he echoes my sentiments and describes how much easier it is to criticize South African wines. when you can talk, taste and listen to the producers. in person and above all, visit the vineyards.

Another great benefit of traveling to South Africa and all the way to Pretoria is that it allows me to venture into my wine cellar which I have accumulated over 27+ years of collecting, starting in 1995, while I was a bit more financially working as a commodity trader. Although I’ve been away for two years, my wine shopping certainly hasn’t stopped. Going into my cellar to inspect new unseen bottles is a treat for me, because very often many are complete surprises because ‘out of sight is out of mind’ and I really forget some of the fantastic wines that I bought from a distance in London and had it delivered to my cellar in Pretoria.

One of the wine buying trends that seems to persist is that most of the wines I tend to buy in South Africa are foreign, and mostly French, Italian and German. That’s not to say I don’t buy the best South African wines…which I sure do, but even then it’s usually a fairly narrow, high-end selection of the best aging wines , mostly red, from the most sought-after producers. who only sell on allocation. It may seem counter-intuitive, but some of Europe’s best wines, particularly Burgundy, are apparently more readily available in South Africa than in the UK or Europe. Never cheap and always well distributed, it’s always a delight to buy and drink wines that I can no longer buy on the way out in London. The appetite at release, especially for the top of Burgundy, is voracious and even though Handford Wines, the trader I buy for, receives and assigns X, Y or Z wine… more often than not the Private customer demand dictates that there is no opportunity for staff like me to buy.

One of my first stops on my return to Pretoria is to hit the local wine merchants to browse the shelves for new releases and perhaps the odd cherry that has slipped through the net. You’ll normally find the usual suspects like Meerlust Rubicon, Kanonkop Paul Sauer and Vilafonté Series C or M, but you just won’t see a whole host of producers I take for granted in London. As good as the wine shop is, you won’t find Savage, Rall, David & Nadia, Van Loggerenberg, Mullineux, Naudé or even fairly hearty new releases like Taaibosch. To this day, I still have trouble understanding this dynamic.

Of course, in London, if you walk into an Oddbins or similar wine chain, you’re also unlikely to come across any of South Africa’s top wines, although you may see some great second labels like Kanonkop Kadette or Vilafonté Seriously Old Dirt. But usually, you’ll have to go to an independent merchant (like Handford Wines or Philglass & Swiggot, etc.) to see the more specialty producers, boutiques, or exciting ones on the shelves. Thankfully independent merchants are ‘a thing’ again in the UK and certainly very popular places to buy wine and spirits after the two years of pandemic closures/shutdowns have rekindled interest among average consumers in small shops independents in the main street.

I may be saying the obvious, but if I could get a pound for every South African who complains about me because all the best South African wines are exported, I’d be a rich man! With many small producers exporting up to 80% of their production, there will of course be consumers on the streets crying blue murder. But surely, logic dictates that if a high-end local producer could sell 70% or 80% of his production at a higher margin in the local market with relative ease, he would probably pursue this path. For the record, it seems to me that on the price side, the local market is indeed much more fickle and sensitive to prices and that there is certainly a better margin to be made for export. Of course, we still have to take into account that many of SA’s best boutique producers want their wines to be exposed to the world’s fine wine drinkers and drunk in the world’s best restaurants.

As I write this column, I sip a delicious glass of Pierre Yves Colin Morey Saint Aubin Le Blanc 2015 Chardonnay from Burgundy, a wine I buy every year from Johannesburg’s top fine wine merchants, Great Domaines. This too is another example of wine that I cannot buy when it comes out in London due to the incredible demand.

So the irony is thick… I need to buy my favorite Burgundies in Johannesburg and my favorite South African fine wines in London while feeling a bit of grief for all the South African fine wine lovers who covet the shelves of London’s premium fine. wine retailers when they visit Handfords, Harrods, Harvey Nicholls, Hedonism or Selfridges in London. We are indeed spoiled in London when it comes to the best deals in South Africa and nothing beats a trip home to help me remember that fact.

• Greg Sherwood was born in Pretoria, South Africa, and as the son of a career diplomat, he spent his first 21 years traveling the world with his parents. With a degree in business administration and marketing from Webster University, St. Louis, Missouri, USA, Sherwood began his professional career as a commodity trader. In 2000, he decided to take a long-term interest in wine by taking up a position at Handford Wines in South Kensington, London and is now Senior Wine Buyer. He became Master of Wine in 2007.

The scientists who developed the Nutri-Score AE health food labeling system in France call for all alcoholic beverages to be labeled “F”.

This in addition to showing its sugar and calorie content, said nutritionist Professor Serge Hercberg, one of the diet’s founders.

The idea predictably infuriated the wine industry, including in Italy. The EU would be keen to use the Nutri-Score concept throughout the bloc.

From the end of next year, the obligation to carry standard nutrition information on foods will be extended in the EU to alcoholic beverages.

The Nutri-Score started in France in 2017. It is not mandatory but there are calls to do so.

High in fruits and vegetables, fiber, protein, and healthy oils usually mean A and B scores, while excess sugar, saturated fat, or sodium usually means a D or E.

When it comes to displaying standard nutrition information and ingredients, wine and most other alcohols that only have one main ingredient (grapes or cereal grains) but can have a lot of additional substances such as sulphites, have been specially exempted from carrying all the information on the bottle.

Christophe Château, from the Conseil Interprofessionnel du Vin de Bordeaux, said: “We won’t need to have an additional label on the bottle, but rather a QR code or a web link.”

He said having a low F Nutri-Score wouldn’t “make us happy, but you have to go with the flow.”

He added: “It’s a reminder that wine contains a lot of calories – around 80 for a glass of red wine. We’re confident most people will see the information as it is. We always advise people to drink for pleasure and in moderation.

Demeter, which certifies biodynamic wines, said: “We will continue to have wines certified as Demeter wines with the highest possible biodynamic principles. If Nutri-Score says it’s an F, that’s their problem, not ours.

The proposals led to a diplomatic incident when Italy’s agriculture minister wrote an open letter about it to President Macron.

“I want to know what Macron thinks of the latest Nutri-Score proposals, which now say that we should have a black F for all drinks containing a little alcohol,” wrote Gian Carlo Centinaio. “Does the French president agree with that?”

Nutri-Score has also been criticized by cheese makers, unhappy that most artisan and PDO cheeses score a low D or E because of the fat and salt.

Related stories:

A wine estate in France offers a bottle refill program to reduce its carbon footprint

AOP or IGP, sweet or syrupy… How to interpret the labels of French wines

“Wine for lovers”: discovering the two most romantic cities in France

Forget football, lockdowns or the economy: if there’s one question that can spark heated debate in Australia, it’s whether you should be able to bring your own bottle of wine to restaurants. Some say BYO robs restaurants of revenue, others say it creates bums on the seats – some of whom bring in really nice bottles from their cellar.

In today’s pandemic economy, however, does this unique Australian tradition have a future?

Anna Pavoni, co-owner of Chiosco by Ormeggio in Sydney’s well-heeled Mosman, says her venue’s BYO is going nowhere. Premium estates and crus are what customers normally bring to Chiosco, with plenty of French champagne.

“It makes the place so welcoming and so easy to visit. That’s really where we see the benefits and the successes of having BYO,” she says, adding that Chiosco is basically a neighborhood restaurant.

In Italy, where Chiosco chef Alessandro Pavoni is from, BYO is non-existent. “But now he’s a convert,” says Anna.

“It’s very Italian to have a fantastic local trattoria, a place you visit every day. It was really at the heart of it all. A really uniquely Australian part of your great local restaurant is having that BYO option .”

Officially beginning in the mid-1960s, allowing diners to bring their own wine was a way for restaurants to circumvent restrictive and costly liquor licenses in many states. Today’s BYO is a different beast than many diners remember with negligible corkage fees and no restaurant wine list to speak of.

Many sites are reducing or removing BYO. France-Soir, a popular South Yarra destination for wine lovers and their bottles of Burgundy, has reduced the number of times you can BYO. Outside of these hours, the epic wine list is at your disposal.

In Sydney, Tetsuya’s premium $30 corkage BYO is a thing of the past, although it ended in 2019 due to margins and the way punters were using it.

Casual Melbourne pizzeria Ladro has moved from offering BYO nightly before COVID to a special Monday-only charity night. The corkage fee is only $5 and this fee is donated to organizations such as Prahran Mission and StreetSmart.

Very early in the pandemic, owner Sean Kierce halted all BYO for hygiene reasons. Later in 2020, it was about recovering lost revenue. But he says Monday night BYO for charity is an important part of the restaurant’s values, so it’s back.

Wine judge, writer and educator Philip Rich says consistently busy venues don’t need to bother with BYO, but new venues can use it to build goodwill and loyalty. He can think of at least two new restaurants in Melbourne that he visits frequently because he can bring his own wine and drink it in quality glasses.

Al Dente at Carlton North is one of them, charging $20 a bottle. Manager Michelle Badek says she appreciates customers asking before bringing a bottle, but loves that her staff can discover rare wines like a $900 Barolo. Often guests bringing these heavy hitters will share tasters with the staff.

“It’s really nice to have this dynamic of sharing and providing this space for our customers and our staff.”

Pairing great cava choices with your favorite dish is what Rich loves about BYO.

“It’s a great opportunity for wine people to come together and drink great wines in each other’s company with great food.”

It also creates goodwill, he adds, pointing out that many customers buying bottles spend on other items.

Anna Pavoni agrees. “People think: I brought a bottle of wine, I’m going to splurge and have a cocktail to start and a limoncello to finish.”

But English chef-restaurateur Simon Sandall, of Boronia Kitchen, says the numbers don’t sit well with him. His restaurant in Gladesville, on Sydney’s North Shore, is in BYO’s prime territory, but instead focuses on building a good winery and training staff in wine knowledge and service. These services do not pay for themselves.

“It’s a part of the business, but it obviously helps us generate a margin that allows us to keep the doors open,” says Sandall.

“Throughout my career I’ve been keen to say yes, if we can do it then yes. But that’s probably the only thing I’ll say no to. It just doesn’t make sense on the business plan.”

Cost concerns are real right now, in everything from red meat to napkins to shipping imported goods.

Scopri, the wine-lovers’ haunt in Melbourne’s north-central, recently considered scrapping its weekend BYO to cover weekend staff costs. But after discussing the idea with customers, owner Anthony Scutella decided to raise the corkage fee. “Most of our customers don’t care what we charge, as long as we’re happy they bring our wines.

“We get to see some of the most amazing wines: Romanée-Conti, Chateau Margaux, top-shelf Barolos.”

Besides the cost of well-trained staff to open, pour and maybe even decant these special bottles, all BYO locations must supply and wash glasses, replace broken ones, etc.

Ladro’s Sean Kierce agrees that restaurants need to cover their costs, especially after the past two years. He plans to bring BYO back on the other nights Ladro trades, but he’ll wait to see what the next few months have in store for him.

“I would be sad if it died out… But people have to understand that if you bring your own wine you have to be prepared to pay for it.”

Scutella says BYO has been integrated into the business model of Scopri, which opened 12 years ago.

Rich also thinks BYO still has a place. “Maybe the days of BYO-only restaurants are over. But I think having both makes sense.”

Although you might have to pay more for the privilege, it seems like, for now, BYO is here to stay.

Sydney’s Best BYO Restaurants

Chiosco by Ormeggio

If Ormeggio is the neat older brother, Chiosco is the relaxed younger brother, the barefoot one making a summery caprese salad. And while he has a great taste for wine, he also lets you bring your own. Keep it casual or do as the locals do and get the boat out. Corkage fee: $15 per bottle. The Pier, Albora Marina, Spit Road, Mosman

Sung by Mabasa

There’s a sharp drink list (think Kloud beer or Hallasan soju), but why not bring something fresh to go with you from a set menu that could include stir-fried pees in gochujang and spicy fried chicken and sweet? Corkage fee: $10 per person. 98 Fitzroy Street, Surry Hills

Sean’s

BYO expands the reach of those long lunches overlooking Bondi. Have you had something in the cellar for a while? Drink it here. Corkage fee: $25 per bottle. 270 Campbell Parade, North Bondi

Yakitori Jin

Bring whatever you fancy pairing with hits from the robata, be it tsukune, okra, leg skewers or wagyu tri tip. Corkage fee: $4.50 per person. 101 Ramsay Street, Haberfield

Emma’s snack

Pop past nearby P&V liquor stores and buy something skinny to up the ante with lamb-studded hummus, crunchy pickles and more. Corkage fee: $5 per person. 59 Liberty Street, Enmore

Melbourne’s Best BYO Restaurants

Ladro

With a small corkage fee that goes straight to charity, Ladro’s Monday night BYO sounds like an invitation to rally the troops for an Italian feast earlier this week. Corkage fee: $5 per bottle. 224 Gertrude Street, Fitzroy; 162 Greville Street, Prahran

Osha

In addition to sophisticated Japanese fare — think pristine sushi and sashimi, and heartier entrees such as konbu beef or black cod with miso — chef and owner Yasu Yoshida allows diners to drink BYO wine for reservations at the restaurant. lunchtime and Wednesday evening. Corkage fee: $15 per person. 3 Church Street, Hawthorn

Pacific Seafood BBQ House

Head to the flock of golden-breasted Peking ducks you’ll see hanging by their necks from the front window, grab a table among the live seafood tanks and dive in – with a bottle of something good, of course. . Corkage: $6 per bottle (South Yarra); $3 per person (Richmond). Shop 1, 210 Toorak Road, South Yarra; 8/240 Victoria Street, Richmond.

Scopri

Expect traditional antipasti, primi, secondi and dolce from Italy’s 20 regions, showcasing biodynamic produce from the restaurant’s Macedon Ranges farm. And, if you wish, something from your own cellar (or one of their 300 bottles). Corkage fee: $25 per bottle on weekdays, $30 on weekends.191 Nicholson Street, Carlton.

Jim’s Greek Tavern

BYO’s laid-back policy adds to the charm of this Collingwood tavern. They’ll bring home-made dips, savory fried saganaki, and grilled meat platters, and you’ll bring whatever you want to drink in any quantity. 32 Johnston Street, Collingwood

with David Matthews and Anna Webster

The mystique of famous Burgundy wines from the Côte d’Ôr and Côte de Nuit like those of Domaine Romanée Conti, which can easily sell for $1,000 a bottle, has sadly overshadowed the region’s wonderful range of wines, from Chablis in the north to Mâcon in the center and Villefranche in the south. Among these wines, Beaujolais is probably both the best known and the least appreciated; often wine lovers don’t even consider it a Burgundy.

This impression is largely the result of the dizzying craze, beginning in the 1970s, for Beaujolais Nouveau, the freshly made, unfinished and unaged fruity autumn wine released the third week of November, heavily promoted by the late Georges Duboeuf, who produced oceans of stuff for the holidays that started when the (already stocked) wines hit the stores. It was great fun, and although the new wine craze had faded, the Beaujolais cru from ten approved regions released months or even years after vinification struggled to find ground as a serious wine. It didn’t help that Beaujolais, like Chablis, had for a century been the typical decanter wines served in Parisian bistros.

This has changed somewhat with the importation of more high quality Beaujolais, which, if you get what you pay for, offers better value than most in Burgundy. I suppose one indication that the reputation of the vintages is improving is that some of them are now selling for prices over $50 a bottle (although that’s still a far cry from the Romanée-Conti or the $100 Pommards). $ and Gevry-Chambertins at $ 130. The use of carbonic maceration of the Gamay grape variety gives these Beaujolais crus their liveliness and aromatic charm. to read “Superior”.

Unlike simple appellations that allow a label to read only Beaujolais or Beaujolais-Villages – all using the Gamay grape variety – the ten crus bear their regional names: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles , Morgon, Régnié, Brouilly and Côte de Brouilly each have their own charm. It would take a lot more space than I have here to detail all the distinctions, but Beaujolais 101 could simplify things like this:

Windmill is considered the warmest and most vivacious vintage, even if it does not have harsh tannins. Morgon is also a robust red known for its beautiful minerality, produced by the so-called “gang of four”, Jules Chauvet, Marcel Lapierre, Jean Follard and Guy Bréton; Flowery, which takes its name from “flower”, is indeed privileged for its floral bouquet, with producers Clos de Rolette and Domaine de Vissoux among the best of a wide range; the new girl on the block is Ann Sophie-Dubois, who has caught the eye; Julianas has depth and is considered a Beaujolais that ages particularly well; Coast of Brouilly and Brouilly are lighter but considered more elegant and complex, with Pierre Cotton on the Côte and Pierre Chermette in Brouilly high on the list of many connoisseurs; Saint-Amourproduced in the north of the appellation, is particularly appreciated for an intensity that can easily be compared to the much more expensive Burgundies from the Côte de Nuits; Chiroubles is a late maturing region, but they show best after a minimum of aging; reigned maybe not among the best Beaujolais crus but it is a good solid and spicy example; Chenas has some minerality.

I drank the 2019 vintage (which had a cool spring and then summer heat waves that led to low yields) of Beaujolais crus with just about everything. Certainly Morgon or St Amour with red meats; Chiroubles with lighter meats and poultry; and Brouilly with salmon or trout. Here are a few that I have drunk with great pleasure over the past few months.

2019 Thorins Convent ($29) – Made from Gamay from three vineyards, it has an earthy taste of the terroir and the summer heat gave it body as the fruit emerges like dark cherries.

Windmill Castle 2019 ($45) – At 13% alcohol, this could be considered a true middleweight with depth and force in a velvet glove that makes it smooth and very satisfying with veal and pork chops. Its price is a little daunting, but it reveals just how good Beaujolais can be.

2019 ‘Courtyard’ ($69) – This was the most expensive Beaujolais I’ve had in a long time, with less than 3,000 bottles and 300 magnums made. Its terroir is protected from strong winds and the summer heat has eased somewhat, giving this wine real elegance for a Moulin-à-Vent. It is ideal with the kind of game dishes you might otherwise serve a Chambertin with.

2019 ‘The Verillats’ ($59) – Made from a single vineyard, at a higher elevation and from high granite soil, giving it a delicious minerality that makes it excellent with hearty stews full of vegetables .

Windmill Castle 2009 ($38) – You’re unlikely to find this easily in a wine store, but I wanted to mention this because it disproves the myth that Beaujolais can’t age for long. This wine is 12 years old, made from grapes from five vineyards, at 13.5% alcohol, which has contributed to its longevity. It is not a museum piece, as it still had liveliness and was very soft and velvety. I enjoyed it with mild French cheeses.

Whether you prefer a glass of translucent Irsai Olivér or a deep ruby ​​Egri Bikavér is a matter of personal taste. However, when it comes to the question of which is healthier, we probably couldn’t give a quick and straightforward answer. Do you wonder that in the battle of red wine against white wine, which intoxicating nectar would reign supreme? The differences go well beyond the choice of grape varieties of the region from which they come. Read on to find out which wine turns out to be the healthier choice.

Caveat: While wine is delicious, it won’t give you superpowers, nor should it be considered a health drink to sip every day after your gym class.

Nutritional comparison

Both types are more or less similar when it comes to their sugar and carbohydrate content. The main difference between red wine and white wine is related to the color of the grapes. If we break down the chemical profile of wine, we are left, after alcohol and water, only with polyphenols. These micronutrients include tannins, pigments and flavonoids among thousands of other plant compounds.

The flavonoids are responsible for the good-hearted reputation of this divine alcoholic drink.

Bad news for white wine lovers: these beneficial natural substances are mainly found in grapes (also in dark chocolate, berries, red cabbage and onions, but these do not make you funnier or a better dancer) which are dark.

Apart from flavonoids, red wine does only slightly better in its vitamin and mineral content compared to white wine. They contain equal amounts of magnesium and vitamin B6, both valued at 4% of the daily reference intake (RDA). However, red outperforms white in their levels of iron (4% of the RDI vs. 2% for white) and potassium (5% of the RDI in red vs. only 3% in white).

Read more: The best Hungarian wines have been awarded, here are the winners

Advantages of red wine over white wine

Although the health-promoting attributes of wine outweigh all other types of alcoholic beverages, not all wines are created equal. Some types contain a lot more “good stuff”. For example, the antioxidants found in red wine promise more health benefits compared to white wine.

Antioxidants have the power to reduce oxidative stress in the body, which is linked to many modern chronic diseases such as cancers and cardiovascular disorders.

You may have heard of the “French paradox” that has baffled scientists for decades. Taken in all the Camembert and Roquefort the French eat, they somehow seem to be less vulnerable to heart disease than Americans who have less saturated fat in their diets. Experts suspect that this may be because red wine is an obligatory companion to almost all French dishes (you need to wash these juice snails with something). Presumably, the protective effect is the result of the high flavonoid content in red wine. Numerous studies have proven that moderate consumption of red wine can reduce the risk of coronary heart disease by 30-40%.

Besides all this, red wine is also known to lower bad cholesterol in your system. To mention something good about white wine as well, people looking to reduce their sugar intake should definitely opt for a light colored glass.

Read more: Hungarian wine from Villány becomes the best in the world

What to look for?

It’s wine time and you can’t wait to treat yourself to a glass (or two) but still want to stay on the healthier side? There are a few telltale characteristic traits you can look for in this case. If you want to lose a few pounds, opt for less sweet dry wines, that is to say, they hide less sugar. You won’t compromise your fitness goals with a few sips of Etyeki Kúria Sauvignon Blanc, Feind Sauvignon Blanc, Cassiopeia Merlot de Villány or Badacsonyi Pinot Gris. It may also be a good idea to opt for low-alcohol wines such as Riesling, Chardonnay and even Sauvignon Blanc.

If you don’t care about calories but want to ripen all the promising health benefits of wine, look for dark red options from famous Hungarian wine regions such as Eger, Villány and Szekszárd.

That said, take our advice with a grain of salt. There are so many wonderfully delicious wines, you shouldn’t limit yourself. Take a wine tour through the Hungarian countryside and explore all the rich and exciting flavors the country has to offer. Treat yourself to a glass of sweet and fruity Tokaji Aszú or a velvety Soproni Kékfrankos with notes of plum and blackcurrant and savor every luscious drop.

Hungary in the world’s top wine tourism destinations!