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Hierdie wynmakery plant 'n boom vir elke bottel wyn wat verkoop word

Hierdie wynmakery plant 'n boom vir elke bottel wyn wat verkoop word


Jy koop wyn, Trinity Oaks plant 'n boom

As u op soek is na 'n manier om 'n verskil te maak op hierdie Aardedag, sê ons 'Sip'.

Dit is reg. Trinity Oaks, 'n kelder uit Kalifornië, in 'n poging om ons planeet te help groen, plant 'n boom vir elke bottel Trinity Oak -wyn wat verkoop word. Dit is so eenvoudig.

Sedert Julie 2008 het hulle verkoop en geplant meer as 6 miljoen bottels en bome.

Trinity Oaks produseer chardonnay, cabernet sauvignon, pinot noir, merlot en sauvignon blanc. Alle wyne verkoop vir $ 9 per bottel.

Die wynmakery is al dekades lank omgewingsbewus-herwin en gebruik volhoubare produksiemetodes. Hulle is deur die staat en Napa Valley erken vir hul pogings.

Klik hier vir meer uit The Daily Sip.


Waarom smaak wyn wat langs die see gemaak word, beter?

Langs die breë strandloop kom die perde, hoewe wat teen die klam sand dons terwyl hulle hardloop. Die Augustus -wedrenne in Sanlúcar de Barrameda, aan die Atlantiese kus van Suid -Spanje, het twee eeue gelede begin as kompetisies langs die strand tussen die werkende perde wat vis uit die hawe na die markte gebring het. Vandag is Sanlúcar beter bekend vir nog 'n uitvoer: dit is die tuiste van manzanilla.

Die bodega's waarin die wyne verouder, is so naby aan die kus dat sommige sê dat u hier kan proe, die fynste van alle kersies, die souterige seewind. Kenners verskil oor die vraag of mariene lug die wyn werklik kan geur. Maar die nabyheid van die see matig die klimaat, wat 'n invloed het op hoe die wingerdstok groei en hoe die wyn ryp word.

Wyn word as 'n aardgebonde onderwerp beskou. Dit word gemaak van die vrugte van plante waarvan die wortels meer as 20 voet in die grond kan groei. En dit is ondergronds dat ons gewoonlik gaan soek na verduidelikings waarom sekere wingerde druiwe produseer wat buitengewone wyne kan maak, grondkaarte kan opstel en die grond onder ons voete kan ontleed. Tog het die see 'n merkwaardige invloed op wingerdstokke wat in die omgewing groei.

Neem cabernet sauvignon as voorbeeld. "Cabernet sauvignon is 'n maritieme druif: dit kom van Bordeaux, net die binneland in van die Baai van Biskaje, en byna al sy suiwerste uitdrukkings kom van plekke waar die see 'n invloed het," het Oz Clarke gesê in 'n onlangse webinar oor Australiese cabernet sauvignon.

So waar: daar is Napa in Kalifornië, daar is Margaret River, wat aan die samevloeiing van die Indiese en Groot -Suidelike oseane lê. In die Médoc is hulle nog meer spesifiek, en sê dat die beste wingerde die is wat binne die werklike oog van die see groei. Die kuswyne van Chili hang vanweë hul fynheid af van die verkoelende effek van die Stille Oseaan en van die Humboldt -stroom, wat koue water uit die Antarktika langs die weskus van Suid -Amerika sleep.

Dan is daar die Languedoc in die suide van Frankryk, waar u pragtige, ryk rooiwyne vind, en ook in die benaming Picpoul de Pinet, 'n pragtig verfrissende en soutwit. Dit is geheim? Dit is reg langs 'n soutwatermeer genaamd die Bassin de Thau.

Sommige wingerde is so naby die see dat hulle hul eie roomysstaaf moet hê. By Bahia Bustamante in Argentinië word die wingerde feitlik op die strand geplant en 'n deel van die wyn word gemaak in eiervormige houers wat in sand en skulpe begrawe is. Montes, die Chileense produsent, het wingerdstokke geplant op die Chiloé -groep eilande in die Chileense argipel, 600 myl suid van Santiago. "Dit is die mees suidelike kommersiële wingerd in Chili wat jy twee bote moet neem en oor die golwe moet spring," sê Tim Atkin, 'n jaarlikse diepgaande verslag oor Chileense wyn. By Fryer's Cove in Bamboesbaai in Suid -Afrika is sommige van die wingerdstokke so naby aan die strand dat hul blare gespuit moet word om al die sout af te was.

In Colares, in Portugal, groei wingerdstokke in sand, aan die rand van sandduine, 'n feit waarvoor die streek bekend geword het: nie net omdat dit so 'n eienaardige gesig is nie, maar omdat phylloxera, die plantluis wat wingerde regoor die wêreld vernietig het Aan die einde van die 19de eeu val die wingerdstokke wat in sand geplant is, nie aan nie, sodat Colares-wingerdstokke nog steeds op hul eie onderstamme geplant word, eerder as om dit op Amerikaanse weerstokke, soos die meeste Europese wingerde, te ent.

As u wil help om die see te bewaar en skoon te maak, kan u dit doen deur wyn te drink. Hidden Sea is 'n wynmerk wat belowe het om 10 plastiekbottels uit die see of riviere te verwyder en te herwin vir elke bottel wyn wat verkoop word. Die onderneming het ten doel om teen 2030 'n miljard bottels vir eenmalige gebruik te verwyder en te herwin, wat volgens my 'n aansporing is om 'n glas wyn te skink.

Dan is daar Sea Change, 'n handelsmerk wat 'n paar jaar gelede gestig is met die doel om ons oseane te fokus. "Ek het in 2003/4 'n jaar in Brisbane gewoon, en u kon die impak van plastiekbesoedeling op die strande sien - jy sit in die sand en steek jou hand in en daar is al die mikroplastiek," sê direkteur Simon Rolfe. . Sea Change skenk geld vir 'n maritieme liefdadigheidsorganisasie vir elke bottel wat verkoop word, en bottel ook die wyne met 'n kurkprop.

Die see word selfs deur sommige gewerf as 'n eksperimentele wynkelder. Vroeër vanjaar het die Argentynse wynmakery Wapisa in Río Negro 'n magnum malbek gekry wat doelbewus op verskillende dieptes op die seebodem ondergedompel is. "Ons het die onderwater verouderde wyn geproe en die eweknieë van die kelder was blind, die verskil was ongelooflik: eersgenoemde was ronder, eleganter en met vars vrugte," het Patricia Ortiz, stigter van die wynmakery, aan die tydskrif Decanter gesê.

Die sjampanjehuise Louis Roederer en Veuve Clicquot het ook met seeveroudering geëksperimenteer. Agt jaar gelede het Veuve Clicquot 300 bottels en 50 magnum van sy sjampanje op die seebodem in die Oossee gesit, 140 voet onder, naby die plek waar 170-jarige bottels in 'n skeepswrak ontdek is.

Intussen het die Arrighi -wynmakery op Elba geëksperimenteer met 'n ou tegniek wat op die Griekse eiland Chios gebruik is om wyn te produseer wat aan ryk Romeine bedien is. Dit behels dat druiwe in rietmandjies geplaas word en vyf dae lank in die see gedompel word voordat hulle die wyn gebruik om wyn te maak. Daar word geglo dat die druiwe klein hoeveelhede sout absorbeer.

Die moderne weergawe is in klein hoeveelhede gemaak-daar was net 40 bottels van die eerste oesjaar-so ek kon dit nie proe nie, maar dit wys alles dat die see baie meer betrokke is by wynmaak as dink jy dalk.

Wyne van die week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is die ligste en delikaatste van al die sjerrie -style, bleek van kleur, met 'n geur soos kamilleblomme, suurdeeg en die sout reuk van oseaanbespuiting.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australië (13%, Tesco, £ 12)

Margaret River is 'n paradys vir surfers in die suidweste van Australië en sémillon-sauvignon blanc is sy klassieke wit versnit. Lekker en sag, dit is 'n blanke wat proe van sitroengras en sterre vrugte met 'n sweempie passievrugte en pomelo. So 'n wonderlike wyn.

Spesiaal geselekteerde Picpoul de Pinet 2020

Picpoul het 'n gunsteling geword van diegene wat van droë blankes hou (en hierdie een is heeltemal beendroog). Daar is net 'n suggestie van soutgehalte, saam met 'n briesie suurlemoen en 'n gevoel van koel klip. Dit is naby die Bassin de Thau -strandmeer in die suide van Frankryk, 'n baie goeie waarde, verfrissende wit.


Waarom smaak wyn wat langs die see gemaak word, beter?

Langs die breë strandloop kom die perde, hoewe wat teen die klam sand dons terwyl hulle hardloop. Die Augustus -wedrenne in Sanlúcar de Barrameda, aan die Atlantiese kus van Suid -Spanje, het twee eeue gelede begin as kompetisies langs die strand tussen die werkende perde wat vis uit die hawe na die markte gebring het. Vandag is Sanlúcar beter bekend vir nog 'n uitvoer: dit is die tuiste van manzanilla.

Die bodega's waarin die wyne verouder, is so naby aan die kus dat sommige sê dat u hier kan proe, die mees delikate van alle kersies, die souterige seewind. Kenners verskil oor die vraag of mariene lug die wyn werklik kan geur. Maar die nabyheid van die see matig die klimaat, wat 'n invloed het op hoe die wingerdstok groei en hoe die wyn ryp word.

Wyn word as 'n aardgebonde onderwerp beskou. Dit word gemaak van die vrugte van plante waarvan die wortels meer as 20 voet in die grond kan groei. En dit is ondergronds dat ons gewoonlik gaan soek na verduidelikings waarom sekere wingerde druiwe produseer wat buitengewone wyne kan maak, grondkaarte kan opstel en die grond onder ons voete kan ontleed. Tog het die see 'n merkwaardige invloed op wingerdstokke wat in die omgewing groei.

Neem cabernet sauvignon as voorbeeld. "Cabernet sauvignon is 'n maritieme druif: dit kom van Bordeaux, net die binneland in van die Baai van Biskaje, en byna al sy suiwerste uitdrukkings kom van plekke waar die see 'n invloed het," het Oz Clarke gesê in 'n onlangse webinar oor Australiese cabernet sauvignon.

So waar: daar is Napa in Kalifornië, daar is Margaret River, wat aan die samevloeiing van die Indiese en Groot -Suidelike oseane lê. In die Médoc is hulle nog meer spesifiek en sê dat die beste wingerde die is wat binne die werklike sig van die see groei. Die kuswyne van Chili hang vanweë hul fynheid af van die verkoelende effek van die Stille Oseaan en van die Humboldt -stroom, wat koue water uit die Antarktika langs die weskus van Suid -Amerika sleep.

Dan is daar die Languedoc in die suide van Frankryk, waar u pragtige, ryk rooiwyne vind, en ook in die benaming Picpoul de Pinet, 'n pragtig verfrissende en soutwit. Dit is geheim? Dit is reg langs 'n soutwatermeer genaamd die Bassin de Thau.

Sommige wingerde is so naby aan die see dat hulle hul eie roomysstaaf moet hê. By Bahia Bustamante in Argentinië word die wingerde feitlik op die strand geplant en 'n deel van die wyn word gemaak in eiervormige houers wat in sand en skulpe begrawe is. Montes, die Chileense produsent, het wingerdstokke geplant op die Chiloé -groep eilande in die Chileense argipel, 600 myl suid van Santiago. "Dit is die mees suidelike kommersiële wingerd in Chili, wat jy twee bote moet neem en oor die golwe kan spring," sê Tim Atkin, 'n jaarlikse diepgaande verslag oor Chileense wyn. By Fryer's Cove in Bamboesbaai in Suid -Afrika is sommige van die wingerdstokke so naby aan die strand dat hul blare gespuit moet word om al die sout af te was.

In Colares, in Portugal, groei wingerdstokke in sand, aan die rand van sandduine, 'n feit waarvoor die streek bekend geword het: nie net omdat dit so 'n eienaardige gesig is nie, maar omdat phylloxera, die plantluis wat wingerde regoor die wêreld vernietig het Aan die einde van die 19de eeu val die wingerdstokke wat in sand geplant is, nie aan nie, sodat Colares-wingerdstokke nog steeds op hul eie onderstamme geplant word, eerder as om dit op Amerikaanse weerstokke, soos die meeste Europese wingerde, te ent.

As u wil help om die see te bewaar en skoon te maak, kan u dit doen deur wyn te drink. Hidden Sea is 'n wynmerk wat belowe het om 10 plastiekbottels uit die see of riviere te verwyder en te herwin vir elke bottel wyn wat verkoop word. Die onderneming het ten doel om teen 2030 'n miljard bottels vir eenmalige gebruik te verwyder en te herwin, wat volgens my 'n aansporing is om 'n glas wyn te skink.

Dan is daar Sea Change, 'n handelsmerk wat 'n paar jaar gelede gestig is met die doel om ons oseane te fokus. "Ek het in 2003/4 'n jaar in Brisbane gewoon, en u kon die impak van plastiekbesoedeling op die strande sien - jy sit in die sand en steek jou hand in en daar is al die mikroplastiek," sê direkteur Simon Rolfe. . Sea Change skenk geld aan 'n maritieme liefdadigheidsorganisasie vir elke bottel wat verkoop word, en bottel ook die wyne met 'n kurkprop, en vermy die plastiek kapsule.

Die see word selfs deur sommige gewerf as 'n eksperimentele wynkelder. Vroeër vanjaar het die Argentynse wynmakery Wapisa in Río Negro 'n magnum malbek gekry wat doelbewus op verskillende dieptes op die seebodem ondergedompel is. "Ons het die onderwater verouderde wyn geproe en die eweknieë van die kelder was blind, die verskil was ongelooflik: eersgenoemde was ronder, eleganter en met vars vrugte," het Patricia Ortiz, stigter van die wynmakery, aan die tydskrif Decanter gesê.

Die sjampanjehuise Louis Roederer en Veuve Clicquot het ook met seeveroudering geëksperimenteer. Agt jaar gelede het Veuve Clicquot 300 bottels en 50 magnum van sy sjampanje op die seebodem in die Oossee gesit, 140 voet onder, naby die plek waar 170-jarige bottels in 'n skeepswrak ontdek is.

Intussen het die Arrighi -wynmakery op Elba eksperimenteer met 'n ou tegniek wat op die Griekse eiland Chios gebruik is om wyn te produseer wat aan welgestelde Romeine bedien is. Dit behels dat druiwe in rietmandjies geplaas word en vyf dae lank in die see gedompel word voordat hulle die wyn gebruik om wyn te maak. Daar word geglo dat die druiwe klein hoeveelhede sout absorbeer.

Die moderne weergawe is in klein hoeveelhede gemaak-daar was net 40 bottels van die eerste oesjaar-so ek kon dit nie proe nie, maar dit wys alles dat die see baie meer betrokke is by wynmaak as dink jy dalk.

Wyne van die week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is die ligste en delikaatste van al die sjerrie -style, bleek van kleur, met 'n geur soos kamilleblomme, suurdeeg en die sout reuk van oseaanbespuiting.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australië (13%, Tesco, £ 12)

Margaret River is 'n paradys vir surfers in die suidweste van Australië en sémillon-sauvignon blanc is sy klassieke wit versnit. Lekker en sag, dit is 'n blanke wat proe van sitroengras en sterre vrugte met 'n sweempie passievrugte en pomelo. So 'n wonderlike wyn.

Spesiaal geselekteerde Picpoul de Pinet 2020

Picpoul het 'n gunsteling geword van diegene wat van droë blankes hou (en hierdie een is heeltemal beendroog). Daar is net 'n suggestie van soutgehalte, saam met 'n briesie suurlemoen en 'n gevoel van koel klip. Dit is naby die Bassin de Thau -strandmeer in die suide van Frankryk, 'n baie goeie waarde, verfrissende wit.


Hoekom smaak wyn wat langs die see gemaak word, beter?

Langs die breë strandloop kom die perde, hoewe wat teen die klam sand dons terwyl hulle hardloop. Die Augustus -wedrenne in Sanlúcar de Barrameda, aan die Atlantiese kus van Suid -Spanje, het twee eeue gelede begin as kompetisies langs die strand tussen die werkende perde wat vis uit die hawe na die markte gebring het. Vandag is Sanlúcar beter bekend vir nog 'n uitvoer: dit is die tuiste van manzanilla.

Die bodega's waarin die wyne verouder, is so naby aan die kus dat sommige sê dat u hier kan proe, die mees delikate van alle kersies, die souterige seewind. Kenners verskil oor die vraag of mariene lug die wyn werklik kan geur. Maar die nabyheid van die see matig die klimaat, wat 'n invloed het op hoe die wingerdstok groei en hoe die wyn ryp word.

Wyn word as 'n aardgebonde onderwerp beskou. Dit word gemaak van die vrugte van plante waarvan die wortels meer as 20 voet in die grond kan groei. En dit is ondergronds dat ons gewoonlik gaan soek na verduidelikings waarom sekere wingerde druiwe produseer wat buitengewone wyne kan maak, grondkaarte kan opstel en die grond onder ons voete kan ontleed. Tog het die see 'n merkwaardige invloed op wingerdstokke wat in die omgewing groei.

Neem cabernet sauvignon as voorbeeld. "Cabernet sauvignon is 'n maritieme druif: dit kom van Bordeaux, net die binneland in van die Baai van Biskaje, en byna al sy suiwerste uitdrukkings kom van plekke waar die see 'n invloed het," het Oz Clarke gesê in 'n onlangse webinar oor Australiese cabernet sauvignon.

So waar: daar is Napa in Kalifornië, daar is Margaret River, wat aan die samevloeiing van die Indiese en Groot -Suidelike oseane lê. In die Médoc is hulle nog meer spesifiek en sê dat die beste wingerde die is wat binne die werklike sig van die see groei. Die kuswyne van Chili hang vanweë hul fynheid af van die verkoelende effek van die Stille Oseaan en van die Humboldt -stroom, wat koue water uit die Antarktika langs die weskus van Suid -Amerika sleep.

Dan is daar die Languedoc in die suide van Frankryk, waar u pragtige, ryk rooiwyne vind, en ook in die benaming Picpoul de Pinet, 'n pragtig verfrissende en soutwit. Dit is geheim? Dit is reg langs 'n soutwatermeer genaamd die Bassin de Thau.

Sommige wingerde is so naby die see dat hulle hul eie roomysstaaf moet hê. By Bahia Bustamante in Argentinië word die wingerde feitlik op die strand geplant en 'n deel van die wyn word gemaak in eiervormige houers wat in sand en skulpe begrawe is. Montes, die Chileense produsent, het wingerdstokke geplant op die Chiloé -groep eilande in die Chileense argipel, 600 myl suid van Santiago. "Dit is die mees suidelike kommersiële wingerd in Chili wat jy twee bote moet neem en oor die golwe moet spring," sê Tim Atkin, 'n jaarlikse diepgaande verslag oor Chileense wyn. By Fryer's Cove in Bamboesbaai in Suid -Afrika is sommige van die wingerdstokke so naby aan die strand dat hul blare gespuit moet word om al die sout af te was.

In Colares, in Portugal, groei wingerdstokke in sand, aan die rand van sandduine, 'n feit waarvoor die streek bekend geword het: nie net omdat dit so 'n eienaardige gesig is nie, maar omdat phylloxera, die plantluis wat wingerde regoor die wêreld vernietig het Aan die einde van die 19de eeu val die wingerdstokke wat in sand geplant is, nie aan nie, sodat Colares-wingerdstokke nog steeds op hul eie onderstamme geplant word, eerder as om dit op Amerikaanse weerstokke, soos die meeste Europese wingerde, te ent.

As u wil help om die see te bewaar en skoon te maak, kan u dit doen deur wyn te drink. Hidden Sea is 'n wynmerk wat belowe het om 10 plastiekbottels uit die see of riviere te verwyder en te herwin vir elke bottel wyn wat verkoop word. Die onderneming het ten doel om teen 2030 'n miljard bottels vir eenmalige gebruik te verwyder en te herwin, wat volgens my 'n aansporing is om 'n glas wyn te skink.

Dan is daar Sea Change, 'n handelsmerk wat 'n paar jaar gelede gestig is met die doel om ons oseane te fokus. "Ek het in 2003/4 'n jaar in Brisbane gewoon, en u kon die impak van plastiekbesoedeling op die strande sien - jy sit in die sand en steek jou hand in en daar is al die mikroplastiek," sê direkteur Simon Rolfe. . Sea Change skenk geld aan 'n maritieme liefdadigheidsorganisasie vir elke bottel wat verkoop word, en bottel ook die wyne met 'n kurkprop, en vermy die plastiek kapsule.

Die see word selfs deur sommige gewerf as 'n eksperimentele wynkelder. Vroeër vanjaar het die Argentynse wynmakery Wapisa in Río Negro 'n magnum malbek gekry wat doelbewus op verskillende dieptes op die seebodem ondergedompel is. "Ons het die onderwater verouderde wyn geproe en die eweknieë van die kelder was blind, die verskil was ongelooflik: eersgenoemde was ronder, eleganter en met vars vrugte," het Patricia Ortiz, stigter van die wynmakery, aan die tydskrif Decanter gesê.

Die sjampanjehuise Louis Roederer en Veuve Clicquot het ook met seeveroudering geëksperimenteer. Agt jaar gelede het Veuve Clicquot 300 bottels en 50 magnum van sy sjampanje op die seebodem in die Oossee gesit, 140 voet onder, naby die plek waar 170-jarige bottels in 'n skeepswrak ontdek is.

Intussen het die Arrighi -wynmakery op Elba geëksperimenteer met 'n ou tegniek wat op die Griekse eiland Chios gebruik is om wyn te produseer wat aan ryk Romeine bedien is. Dit behels dat druiwe in rietmandjies geplaas word en vyf dae lank in die see gedompel word voordat hulle die wyn gebruik om wyn te maak. Daar word geglo dat die druiwe klein hoeveelhede sout absorbeer.

Die moderne weergawe is in klein hoeveelhede gemaak-daar was net 40 bottels van die eerste oesjaar-so ek kon dit nie proe nie, maar dit wys alles dat die see baie meer betrokke is by wynmaak as dink jy dalk.

Wyne van die week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is die ligste en delikaatste van al die sjerrie -style, bleek van kleur, met 'n geur soos kamilleblomme, suurdeeg en die sout reuk van oseaanbespuiting.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australië (13%, Tesco, £ 12)

Margaret River is 'n paradys vir surfers in die suidweste van Australië en sémillon-sauvignon blanc is sy klassieke wit versnit. Lekker en sag, dit is 'n blanke wat proe van sitroengras en sterre vrugte met 'n sweempie passievrugte en pomelo. So 'n wonderlike wyn.

Spesiaal geselekteerde Picpoul de Pinet 2020

Picpoul het 'n gunsteling geword van diegene wat van droë blankes hou (en hierdie een is heeltemal beendroog). Daar is net 'n suggestie van soutgehalte, saam met 'n briesie suurlemoen en 'n gevoel van koel klip. Dit is naby die Bassin de Thau -strandmeer in die suide van Frankryk, 'n baie goeie waarde, verfrissende wit.


Waarom smaak wyn wat langs die see gemaak word, beter?

Langs die breë strandloop kom die perde, hoewe wat teen die klam sand dons terwyl hulle hardloop. Die Augustus -wedrenne in Sanlúcar de Barrameda, aan die Atlantiese kus van Suid -Spanje, het twee eeue gelede begin as kompetisies langs die strand tussen die werkende perde wat vis uit die hawe na die markte gebring het. Vandag is Sanlúcar beter bekend vir nog 'n uitvoer: dit is die tuiste van manzanilla.

Die bodega's waarin die wyne verouder, is so naby aan die kus dat sommige sê dat u hier kan proe, die fynste van alle kersies, die souterige seewind. Kenners verskil oor die vraag of mariene lug die wyn werklik kan geur. Maar die nabyheid van die see matig die klimaat, wat 'n invloed het op hoe die wingerdstok groei en hoe die wyn ryp word.

Wyn word as 'n aardgebonde onderwerp beskou. Dit word gemaak van die vrugte van plante waarvan die wortels meer as 20 voet in die grond kan groei. En dit is ondergronds dat ons gewoonlik gaan soek na verduidelikings waarom sekere wingerde druiwe produseer wat buitengewone wyne kan maak, grondkaarte kan opstel en die grond onder ons voete kan ontleed. Tog het die see 'n merkwaardige invloed op wingerdstokke wat in die omgewing groei.

Neem cabernet sauvignon as voorbeeld. "Cabernet sauvignon is 'n maritieme druif: dit kom van Bordeaux, net die binneland in van die Baai van Biskaje, en byna al sy suiwerste uitdrukkings kom van plekke waar die see 'n invloed het," het Oz Clarke gesê in 'n onlangse webinar oor Australiese cabernet sauvignon.

So waar: daar is Napa in Kalifornië, daar is Margaret River, wat aan die samevloeiing van die Indiese en Groot -Suidelike oseane lê. In die Médoc is hulle nog meer spesifiek, en sê dat die beste wingerde die is wat binne die werklike oog van die see groei. Die kuswyne van Chili hang vanweë hul fynheid af van die verkoelende effek van die Stille Oseaan en van die Humboldt -stroom, wat koue water uit die Antarktika langs die weskus van Suid -Amerika sleep.

Dan is daar die Languedoc in die suide van Frankryk, waar u pragtige, ryk rooiwyne vind, en ook in die benaming Picpoul de Pinet, 'n pragtig verfrissende en soutwit. Dit is geheim? Dit is reg langs 'n soutwatermeer genaamd die Bassin de Thau.

Sommige wingerde is so naby die see dat hulle hul eie roomysstaaf moet hê. By Bahia Bustamante in Argentinië word die wingerde feitlik op die strand geplant en 'n deel van die wyn word gemaak in eiervormige houers wat in sand en skulpe begrawe is. Montes, die Chileense produsent, het wingerdstokke geplant op die Chiloé -groep eilande in die Chileense argipel, 600 myl suid van Santiago. "Dit is die mees suidelike kommersiële wingerd in Chili wat jy twee bote moet neem en oor die golwe moet spring," sê Tim Atkin, 'n jaarlikse diepgaande verslag oor Chileense wyn. By Fryer's Cove in Bamboesbaai in Suid -Afrika is sommige van die wingerdstokke so naby aan die strand dat hul blare gespuit moet word om al die sout af te was.

In Colares, in Portugal, groei wingerdstokke in sand, aan die rand van sandduine, 'n feit waarvoor die streek bekend geword het: nie net omdat dit so 'n eienaardige gesig is nie, maar omdat phylloxera, die plantluis wat wingerde regoor die wêreld vernietig het Aan die einde van die 19de eeu val die wingerdstokke wat in sand geplant is, nie aan nie, sodat Colares-wingerdstokke nog steeds op hul eie onderstamme geplant word, eerder as om dit op Amerikaanse weerstokke, soos die meeste Europese wingerde, te ent.

As u wil help om die see te bewaar en skoon te maak, kan u dit doen deur wyn te drink. Hidden Sea is 'n wynmerk wat belowe het om 10 plastiekbottels uit die see of riviere te verwyder en te herwin vir elke bottel wyn wat verkoop word. Die onderneming het ten doel om teen 2030 'n miljard bottels vir eenmalige gebruik te verwyder en te herwin, wat volgens my 'n aansporing is om 'n glas wyn te skink.

Dan is daar Sea Change, 'n handelsmerk wat 'n paar jaar gelede gestig is met die doel om ons oseane te fokus. 'Ek het in 2003/4 'n jaar in Brisbane gewoon en u kon die impak van plastiekbesoedeling op die strande sien - jy sit in die sand en steek jou hand in en daar is al die mikroplastiek,' sê direkteur Simon Rolfe. . Sea Change skenk geld aan 'n maritieme liefdadigheidsorganisasie vir elke bottel wat verkoop word, en bottel ook die wyne met 'n kurkprop, en vermy die plastiek kapsule.

Die see word selfs deur sommige gewerf as 'n eksperimentele wynkelder. Vroeër vanjaar het die Argentynse wynmakery Wapisa in Río Negro 'n magnum malbek gekry wat doelbewus op verskillende dieptes op die seebodem ondergedompel is. "Ons het die onderwater verouderde wyn geproe en die eweknieë van die kelder was blind, die verskil was ongelooflik: eersgenoemde was ronder, eleganter en met vars vrugte," het Patricia Ortiz, stigter van die wynmakery, aan die tydskrif Decanter gesê.

Die sjampanjehuise Louis Roederer en Veuve Clicquot het ook met seeveroudering geëksperimenteer. Agt jaar gelede het Veuve Clicquot 300 bottels en 50 magnum van sy sjampanje op die seebodem in die Oossee gesit, 140 voet onder, naby die plek waar 170-jarige bottels in 'n skeepswrak ontdek is.

Intussen het die Arrighi -wynmakery op Elba geëksperimenteer met 'n ou tegniek wat op die Griekse eiland Chios gebruik is om wyn te produseer wat aan ryk Romeine bedien is. Dit behels dat druiwe in rietmandjies geplaas word en vyf dae lank in die see gedompel word voordat hulle die wyn gebruik om wyn te maak. Daar word geglo dat die druiwe klein hoeveelhede sout absorbeer.

Die moderne weergawe is in klein hoeveelhede gemaak-daar was net 40 bottels van die eerste oesjaar-so ek kon dit nie proe nie, maar dit wys alles dat die see baie meer betrokke is by wynmaak as dink jy dalk.

Wyne van die week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is die ligste en delikaatste van al die sjerrie -style, bleek van kleur, met 'n geur soos kamilleblomme, suurdeeg en die sout reuk van oseaanbespuiting.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australië (13%, Tesco, £ 12)

Margaret River is 'n paradys vir surfers in die suidweste van Australië en sémillon-sauvignon blanc is sy klassieke wit versnit. Lekker en sag, dit is 'n blanke wat proe van sitroengras en sterre vrugte met 'n sweempie passievrugte en pomelo. So 'n wonderlike wyn.

Spesiaal geselekteerde Picpoul de Pinet 2020

Picpoul het 'n gunsteling geword van diegene wat van droë blankes hou (en hierdie een is heeltemal beendroog). Daar is net 'n suggestie van soutgehalte, saam met 'n briesie suurlemoen en 'n gevoel van koel klip. Dit is naby die Bassin de Thau -strandmeer in die suide van Frankryk, 'n baie goeie waarde, verfrissende wit.


Hoekom smaak wyn wat langs die see gemaak word, beter?

Langs die breë strandloop kom die perde, hoewe wat teen die klam sand dons terwyl hulle hardloop. Die Augustus -wedrenne in Sanlúcar de Barrameda, aan die Atlantiese kus van Suid -Spanje, het twee eeue gelede begin as kompetisies langs die strand tussen die werkende perde wat vis uit die hawe na die markte gebring het. Vandag is Sanlúcar beter bekend vir nog 'n uitvoer: dit is die tuiste van manzanilla.

Die bodega's waarin die wyne verouder, is so naby aan die kus dat sommige sê dat u hier kan proe, die mees delikate van alle kersies, die souterige seewind. Kenners verskil oor die vraag of mariene lug die wyn werklik kan geur. Maar die nabyheid van die see matig die klimaat, wat 'n invloed het op hoe die wingerdstok groei en hoe die wyn ryp word.

Wyn word as 'n aardgebonde onderwerp beskou. Dit word gemaak van die vrugte van plante waarvan die wortels meer as 20 voet in die grond kan groei. En dit is ondergronds dat ons gewoonlik gaan soek na verduidelikings waarom sekere wingerde druiwe produseer wat buitengewone wyne kan maak, grondkaarte kan opstel en die grond onder ons voete kan ontleed. Tog het die see 'n merkwaardige invloed op wingerdstokke wat in die omgewing groei.

Neem cabernet sauvignon as voorbeeld. "Cabernet sauvignon is 'n maritieme druif: dit kom van Bordeaux, net die binneland in van die Baai van Biskaje, en byna al sy suiwerste uitdrukkings kom van plekke waar die see 'n invloed het," het Oz Clarke gesê in 'n onlangse webinar oor Australiese cabernet sauvignon.

So waar: daar is Napa in Kalifornië, daar is Margaret River, wat aan die samevloeiing van die Indiese en Groot -Suidelike oseane lê. In die Médoc is hulle nog meer spesifiek en sê dat die beste wingerde die is wat binne die werklike sig van die see groei. Die kuswyne van Chili hang vanweë hul fynheid af van die verkoelende effek van die Stille Oseaan en van die Humboldt -stroom, wat koue water uit die Antarktika langs die weskus van Suid -Amerika sleep.

Dan is daar die Languedoc in die suide van Frankryk, waar u pragtige, ryk rooiwyne vind, en ook in die benaming Picpoul de Pinet 'n pragtige verfrissende en soutwit. Dit is geheim? Dit is reg langs 'n soutwatermeer genaamd die Bassin de Thau.

Sommige wingerde is so naby aan die see dat hulle hul eie roomysstaaf moet hê. By Bahia Bustamante in Argentinië word die wingerde feitlik op die strand geplant en 'n deel van die wyn word gemaak in eiervormige houers wat in sand en skulpe begrawe is. Montes, die Chileense produsent, het wingerdstokke geplant op die Chiloé -groep eilande in die Chileense argipel, 600 myl suid van Santiago. "Dit is die mees suidelike kommersiële wingerd in Chili wat jy twee bote moet neem en oor die golwe moet spring," sê Tim Atkin, 'n jaarlikse diepgaande verslag oor Chileense wyn. By Fryer's Cove in Bamboesbaai in Suid -Afrika is sommige van die wingerdstokke so naby aan die strand dat hul blare gespuit moet word om al die sout af te was.

In Colares, in Portugal, groei wingerdstokke in sand, aan die rand van sandduine, 'n feit waarvoor die streek bekend geword het: nie net omdat dit so 'n eienaardige gesig is nie, maar omdat phylloxera, die plantluis wat wingerde regoor die wêreld vernietig het end of the 19th century, seems not to attack vines planted in sand, so Colares vines are still planted on their own rootstocks rather than grafted on to bug-resistant American ones like most European vines.

If you want to help conserve and clean up the sea you can do so by drinking wine. Hidden Sea is a wine brand that has pledged to remove and recycle 10 plastic bottles from the sea or rivers for every bottle of wine sold. The company aims to remove and recycle one billion single-use bottles by 2030 which I suppose is one incentive to pour a glass of wine.

Then there’s Sea Change, a brand that was founded a couple of years ago with the aim of putting a focus on our oceans. “I spent a year living in Brisbane back in 2003/4 and you could see the impact of plastic pollution on the beaches back then – you sit in the sand and put your hand in and there are all the microplastics,” says director Simon Rolfe. Sea Change donates money to a marine charity for every bottle sold and also bottles the wines with a bare cork, doing away with the plastic capsule.

The sea is even being recruited by some as an experimental wine cellar. Earlier this year the Argentinian winery Wapisa in Río Negro recovered some magnums of malbec that had been deliberately submerged at varying depths on the seabed. “We tasted the underwater-aged wine and the cellar-aged counterparts blind, the difference was stunning: the former was rounder, more elegant and with fresher fruit,” Patricia Ortiz, the winery’s founder, told Decanter magazine.

The champagne houses Louis Roederer and Veuve Clicquot have also experimented with sea-ageing. Eight years ago, Veuve Clicquot put 300 bottles and 50 magnums of its champagne on the seabed in the Baltic Sea, 140ft down, close to the spot where 170-year-old bottles were discovered in a shipwreck.

Meanwhile the Arrighi winery on Elba has been experimenting with an ancient technique used on the Greek island of Chios to produce wine that was served to wealthy Romans. It involves placing grapes in wicker baskets and submerging them in the sea for five days before using the grapes to make wine. It’s believed that the grapes absorb small amounts of salt.

The modern-day version has been made in only tiny quantities – there were just 40 bottles of the first vintage – so I’ve not been able to taste it, but it all goes to show that the sea is much more involved in winemaking than you might think.

Wines of the week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is the lightest and most delicate of all the sherry styles, pale in colour, with a flavour that’s like camomile flowers, sourdough and the salty smell of ocean spray.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australia (13%, Tesco, £12)

Margaret River is a surfers’ paradise in the south-west of Australia and sémillon-sauvignon blanc is its classic white blend. Zesty and lithe, this is a white that tastes of lemon grass and star fruit with hints of passion fruit and grapefruit. Such a great wine.

Specially Selected Picpoul de Pinet 2020

Picpoul has become a favourite of those who like dry whites (and this one is completely bone-dry). There’s just a suggestion of salinity, along with a brisk breeze of lemon and a feel of cool stone. Made close to the Bassin de Thau lagoon in southern France, it’s a really good value, refreshing white.


Why wine made beside the seaside tastes better

Along the broad sweep of beach come the horses, hooves thunk-thunking against the damp sand as they run. The August races in Sanlúcar de Barrameda, on southern Spain’s Atlantic coast, began two centuries ago as competitions along the seafront between the working horses that brought fish from the port to the markets. Today, Sanlúcar is better known for another export: it’s the home of manzanilla.

The bodegas in which the wines age are so close to the coast that some say you can taste in this, the most delicate of all sherries, the salty tang of the sea breeze. Experts disagree on whether marine air really can flavour the wine. But the proximity of the sea moderates the climate, which has an impact on how the vine grows and how the wine matures.

Wine is considered an earthbound subject. It’s made from the fruit of plants whose roots are capable of growing more than 20 feet into the ground. And it’s underground that we usually go burrowing in search of explanations for why certain vines produce grapes capable of making extraordinary wines, drawing up soil maps and analysing the ground under our feet. Yet the sea has a remarkable influence on vines that grow in its vicinity.

Take cabernet sauvignon as an example. “Cabernet sauvignon is a maritime grape: it’s from Bordeaux, just inland from the Bay of Biscay, and almost all of its purest expressions are from places where the sea has an influence,” said Oz Clarke in a recent webinar on Australian cabernet sauvignon.

So true: there’s Napa in California there’s Margaret River, which lies at the confluence of the Indian and Great Southern oceans. In the Médoc they are even more particular, and say that the best vines are those which grow within actual sight of the sea. Chile’s coastal wines depend for their finesse on the cooling effect of the Pacific Ocean, and on the Humboldt Current, which drags chilly water up from the Antarctic along the west coast of South America.

Then there’s the Languedoc in southern France, where you find beautiful, rich red wines and also, in the appellation of picpoul de Pinet, a beautifully refreshing and saline white. Its secret? It’s right next to a saltwater lagoon called the Bassin de Thau.

Some vineyards are so close to the sea they ought to have their own ice-cream bar. At Bahia Bustamante in Argentina the vineyards are planted practically on the beach and some of the wine is vinified in egg-shaped vessels that are buried in sand and seashells. Montes, the Chilean producer, has planted vines on the Chiloé group of islands in the Chilean archipelago, 600 miles south of Santiago. “It’s the most southerly commercial vineyard in Chile you have to take two boats and go bouncing across the waves to get to it,” says Tim Atkin who writes an annual in-depth report on Chilean wine. At Fryer’s Cove in Bamboes Bay in South Africa some of the vines are so near to the beach their leaves have to be sprayed to wash off all the salt.

In Colares, in Portugal, vines grow in sand, at the edge of sand dunes, a fact for which the region has become famous: not just because it’s such a peculiar sight but because phylloxera, the aphid that destroyed vineyards around the world towards the end of the 19th century, seems not to attack vines planted in sand, so Colares vines are still planted on their own rootstocks rather than grafted on to bug-resistant American ones like most European vines.

If you want to help conserve and clean up the sea you can do so by drinking wine. Hidden Sea is a wine brand that has pledged to remove and recycle 10 plastic bottles from the sea or rivers for every bottle of wine sold. The company aims to remove and recycle one billion single-use bottles by 2030 which I suppose is one incentive to pour a glass of wine.

Then there’s Sea Change, a brand that was founded a couple of years ago with the aim of putting a focus on our oceans. “I spent a year living in Brisbane back in 2003/4 and you could see the impact of plastic pollution on the beaches back then – you sit in the sand and put your hand in and there are all the microplastics,” says director Simon Rolfe. Sea Change donates money to a marine charity for every bottle sold and also bottles the wines with a bare cork, doing away with the plastic capsule.

The sea is even being recruited by some as an experimental wine cellar. Earlier this year the Argentinian winery Wapisa in Río Negro recovered some magnums of malbec that had been deliberately submerged at varying depths on the seabed. “We tasted the underwater-aged wine and the cellar-aged counterparts blind, the difference was stunning: the former was rounder, more elegant and with fresher fruit,” Patricia Ortiz, the winery’s founder, told Decanter magazine.

The champagne houses Louis Roederer and Veuve Clicquot have also experimented with sea-ageing. Eight years ago, Veuve Clicquot put 300 bottles and 50 magnums of its champagne on the seabed in the Baltic Sea, 140ft down, close to the spot where 170-year-old bottles were discovered in a shipwreck.

Meanwhile the Arrighi winery on Elba has been experimenting with an ancient technique used on the Greek island of Chios to produce wine that was served to wealthy Romans. It involves placing grapes in wicker baskets and submerging them in the sea for five days before using the grapes to make wine. It’s believed that the grapes absorb small amounts of salt.

The modern-day version has been made in only tiny quantities – there were just 40 bottles of the first vintage – so I’ve not been able to taste it, but it all goes to show that the sea is much more involved in winemaking than you might think.

Wines of the week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is the lightest and most delicate of all the sherry styles, pale in colour, with a flavour that’s like camomile flowers, sourdough and the salty smell of ocean spray.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australia (13%, Tesco, £12)

Margaret River is a surfers’ paradise in the south-west of Australia and sémillon-sauvignon blanc is its classic white blend. Zesty and lithe, this is a white that tastes of lemon grass and star fruit with hints of passion fruit and grapefruit. Such a great wine.

Specially Selected Picpoul de Pinet 2020

Picpoul has become a favourite of those who like dry whites (and this one is completely bone-dry). There’s just a suggestion of salinity, along with a brisk breeze of lemon and a feel of cool stone. Made close to the Bassin de Thau lagoon in southern France, it’s a really good value, refreshing white.


Why wine made beside the seaside tastes better

Along the broad sweep of beach come the horses, hooves thunk-thunking against the damp sand as they run. The August races in Sanlúcar de Barrameda, on southern Spain’s Atlantic coast, began two centuries ago as competitions along the seafront between the working horses that brought fish from the port to the markets. Today, Sanlúcar is better known for another export: it’s the home of manzanilla.

The bodegas in which the wines age are so close to the coast that some say you can taste in this, the most delicate of all sherries, the salty tang of the sea breeze. Experts disagree on whether marine air really can flavour the wine. But the proximity of the sea moderates the climate, which has an impact on how the vine grows and how the wine matures.

Wine is considered an earthbound subject. It’s made from the fruit of plants whose roots are capable of growing more than 20 feet into the ground. And it’s underground that we usually go burrowing in search of explanations for why certain vines produce grapes capable of making extraordinary wines, drawing up soil maps and analysing the ground under our feet. Yet the sea has a remarkable influence on vines that grow in its vicinity.

Take cabernet sauvignon as an example. “Cabernet sauvignon is a maritime grape: it’s from Bordeaux, just inland from the Bay of Biscay, and almost all of its purest expressions are from places where the sea has an influence,” said Oz Clarke in a recent webinar on Australian cabernet sauvignon.

So true: there’s Napa in California there’s Margaret River, which lies at the confluence of the Indian and Great Southern oceans. In the Médoc they are even more particular, and say that the best vines are those which grow within actual sight of the sea. Chile’s coastal wines depend for their finesse on the cooling effect of the Pacific Ocean, and on the Humboldt Current, which drags chilly water up from the Antarctic along the west coast of South America.

Then there’s the Languedoc in southern France, where you find beautiful, rich red wines and also, in the appellation of picpoul de Pinet, a beautifully refreshing and saline white. Its secret? It’s right next to a saltwater lagoon called the Bassin de Thau.

Some vineyards are so close to the sea they ought to have their own ice-cream bar. At Bahia Bustamante in Argentina the vineyards are planted practically on the beach and some of the wine is vinified in egg-shaped vessels that are buried in sand and seashells. Montes, the Chilean producer, has planted vines on the Chiloé group of islands in the Chilean archipelago, 600 miles south of Santiago. “It’s the most southerly commercial vineyard in Chile you have to take two boats and go bouncing across the waves to get to it,” says Tim Atkin who writes an annual in-depth report on Chilean wine. At Fryer’s Cove in Bamboes Bay in South Africa some of the vines are so near to the beach their leaves have to be sprayed to wash off all the salt.

In Colares, in Portugal, vines grow in sand, at the edge of sand dunes, a fact for which the region has become famous: not just because it’s such a peculiar sight but because phylloxera, the aphid that destroyed vineyards around the world towards the end of the 19th century, seems not to attack vines planted in sand, so Colares vines are still planted on their own rootstocks rather than grafted on to bug-resistant American ones like most European vines.

If you want to help conserve and clean up the sea you can do so by drinking wine. Hidden Sea is a wine brand that has pledged to remove and recycle 10 plastic bottles from the sea or rivers for every bottle of wine sold. The company aims to remove and recycle one billion single-use bottles by 2030 which I suppose is one incentive to pour a glass of wine.

Then there’s Sea Change, a brand that was founded a couple of years ago with the aim of putting a focus on our oceans. “I spent a year living in Brisbane back in 2003/4 and you could see the impact of plastic pollution on the beaches back then – you sit in the sand and put your hand in and there are all the microplastics,” says director Simon Rolfe. Sea Change donates money to a marine charity for every bottle sold and also bottles the wines with a bare cork, doing away with the plastic capsule.

The sea is even being recruited by some as an experimental wine cellar. Earlier this year the Argentinian winery Wapisa in Río Negro recovered some magnums of malbec that had been deliberately submerged at varying depths on the seabed. “We tasted the underwater-aged wine and the cellar-aged counterparts blind, the difference was stunning: the former was rounder, more elegant and with fresher fruit,” Patricia Ortiz, the winery’s founder, told Decanter magazine.

The champagne houses Louis Roederer and Veuve Clicquot have also experimented with sea-ageing. Eight years ago, Veuve Clicquot put 300 bottles and 50 magnums of its champagne on the seabed in the Baltic Sea, 140ft down, close to the spot where 170-year-old bottles were discovered in a shipwreck.

Meanwhile the Arrighi winery on Elba has been experimenting with an ancient technique used on the Greek island of Chios to produce wine that was served to wealthy Romans. It involves placing grapes in wicker baskets and submerging them in the sea for five days before using the grapes to make wine. It’s believed that the grapes absorb small amounts of salt.

The modern-day version has been made in only tiny quantities – there were just 40 bottles of the first vintage – so I’ve not been able to taste it, but it all goes to show that the sea is much more involved in winemaking than you might think.

Wines of the week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is the lightest and most delicate of all the sherry styles, pale in colour, with a flavour that’s like camomile flowers, sourdough and the salty smell of ocean spray.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australia (13%, Tesco, £12)

Margaret River is a surfers’ paradise in the south-west of Australia and sémillon-sauvignon blanc is its classic white blend. Zesty and lithe, this is a white that tastes of lemon grass and star fruit with hints of passion fruit and grapefruit. Such a great wine.

Specially Selected Picpoul de Pinet 2020

Picpoul has become a favourite of those who like dry whites (and this one is completely bone-dry). There’s just a suggestion of salinity, along with a brisk breeze of lemon and a feel of cool stone. Made close to the Bassin de Thau lagoon in southern France, it’s a really good value, refreshing white.


Why wine made beside the seaside tastes better

Along the broad sweep of beach come the horses, hooves thunk-thunking against the damp sand as they run. The August races in Sanlúcar de Barrameda, on southern Spain’s Atlantic coast, began two centuries ago as competitions along the seafront between the working horses that brought fish from the port to the markets. Today, Sanlúcar is better known for another export: it’s the home of manzanilla.

The bodegas in which the wines age are so close to the coast that some say you can taste in this, the most delicate of all sherries, the salty tang of the sea breeze. Experts disagree on whether marine air really can flavour the wine. But the proximity of the sea moderates the climate, which has an impact on how the vine grows and how the wine matures.

Wine is considered an earthbound subject. It’s made from the fruit of plants whose roots are capable of growing more than 20 feet into the ground. And it’s underground that we usually go burrowing in search of explanations for why certain vines produce grapes capable of making extraordinary wines, drawing up soil maps and analysing the ground under our feet. Yet the sea has a remarkable influence on vines that grow in its vicinity.

Take cabernet sauvignon as an example. “Cabernet sauvignon is a maritime grape: it’s from Bordeaux, just inland from the Bay of Biscay, and almost all of its purest expressions are from places where the sea has an influence,” said Oz Clarke in a recent webinar on Australian cabernet sauvignon.

So true: there’s Napa in California there’s Margaret River, which lies at the confluence of the Indian and Great Southern oceans. In the Médoc they are even more particular, and say that the best vines are those which grow within actual sight of the sea. Chile’s coastal wines depend for their finesse on the cooling effect of the Pacific Ocean, and on the Humboldt Current, which drags chilly water up from the Antarctic along the west coast of South America.

Then there’s the Languedoc in southern France, where you find beautiful, rich red wines and also, in the appellation of picpoul de Pinet, a beautifully refreshing and saline white. Its secret? It’s right next to a saltwater lagoon called the Bassin de Thau.

Some vineyards are so close to the sea they ought to have their own ice-cream bar. At Bahia Bustamante in Argentina the vineyards are planted practically on the beach and some of the wine is vinified in egg-shaped vessels that are buried in sand and seashells. Montes, the Chilean producer, has planted vines on the Chiloé group of islands in the Chilean archipelago, 600 miles south of Santiago. “It’s the most southerly commercial vineyard in Chile you have to take two boats and go bouncing across the waves to get to it,” says Tim Atkin who writes an annual in-depth report on Chilean wine. At Fryer’s Cove in Bamboes Bay in South Africa some of the vines are so near to the beach their leaves have to be sprayed to wash off all the salt.

In Colares, in Portugal, vines grow in sand, at the edge of sand dunes, a fact for which the region has become famous: not just because it’s such a peculiar sight but because phylloxera, the aphid that destroyed vineyards around the world towards the end of the 19th century, seems not to attack vines planted in sand, so Colares vines are still planted on their own rootstocks rather than grafted on to bug-resistant American ones like most European vines.

If you want to help conserve and clean up the sea you can do so by drinking wine. Hidden Sea is a wine brand that has pledged to remove and recycle 10 plastic bottles from the sea or rivers for every bottle of wine sold. The company aims to remove and recycle one billion single-use bottles by 2030 which I suppose is one incentive to pour a glass of wine.

Then there’s Sea Change, a brand that was founded a couple of years ago with the aim of putting a focus on our oceans. “I spent a year living in Brisbane back in 2003/4 and you could see the impact of plastic pollution on the beaches back then – you sit in the sand and put your hand in and there are all the microplastics,” says director Simon Rolfe. Sea Change donates money to a marine charity for every bottle sold and also bottles the wines with a bare cork, doing away with the plastic capsule.

The sea is even being recruited by some as an experimental wine cellar. Earlier this year the Argentinian winery Wapisa in Río Negro recovered some magnums of malbec that had been deliberately submerged at varying depths on the seabed. “We tasted the underwater-aged wine and the cellar-aged counterparts blind, the difference was stunning: the former was rounder, more elegant and with fresher fruit,” Patricia Ortiz, the winery’s founder, told Decanter magazine.

The champagne houses Louis Roederer and Veuve Clicquot have also experimented with sea-ageing. Eight years ago, Veuve Clicquot put 300 bottles and 50 magnums of its champagne on the seabed in the Baltic Sea, 140ft down, close to the spot where 170-year-old bottles were discovered in a shipwreck.

Meanwhile the Arrighi winery on Elba has been experimenting with an ancient technique used on the Greek island of Chios to produce wine that was served to wealthy Romans. It involves placing grapes in wicker baskets and submerging them in the sea for five days before using the grapes to make wine. It’s believed that the grapes absorb small amounts of salt.

The modern-day version has been made in only tiny quantities – there were just 40 bottles of the first vintage – so I’ve not been able to taste it, but it all goes to show that the sea is much more involved in winemaking than you might think.

Wines of the week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is the lightest and most delicate of all the sherry styles, pale in colour, with a flavour that’s like camomile flowers, sourdough and the salty smell of ocean spray.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australia (13%, Tesco, £12)

Margaret River is a surfers’ paradise in the south-west of Australia and sémillon-sauvignon blanc is its classic white blend. Zesty and lithe, this is a white that tastes of lemon grass and star fruit with hints of passion fruit and grapefruit. Such a great wine.

Specially Selected Picpoul de Pinet 2020

Picpoul has become a favourite of those who like dry whites (and this one is completely bone-dry). There’s just a suggestion of salinity, along with a brisk breeze of lemon and a feel of cool stone. Made close to the Bassin de Thau lagoon in southern France, it’s a really good value, refreshing white.


Why wine made beside the seaside tastes better

Along the broad sweep of beach come the horses, hooves thunk-thunking against the damp sand as they run. The August races in Sanlúcar de Barrameda, on southern Spain’s Atlantic coast, began two centuries ago as competitions along the seafront between the working horses that brought fish from the port to the markets. Today, Sanlúcar is better known for another export: it’s the home of manzanilla.

The bodegas in which the wines age are so close to the coast that some say you can taste in this, the most delicate of all sherries, the salty tang of the sea breeze. Experts disagree on whether marine air really can flavour the wine. But the proximity of the sea moderates the climate, which has an impact on how the vine grows and how the wine matures.

Wine is considered an earthbound subject. It’s made from the fruit of plants whose roots are capable of growing more than 20 feet into the ground. And it’s underground that we usually go burrowing in search of explanations for why certain vines produce grapes capable of making extraordinary wines, drawing up soil maps and analysing the ground under our feet. Yet the sea has a remarkable influence on vines that grow in its vicinity.

Take cabernet sauvignon as an example. “Cabernet sauvignon is a maritime grape: it’s from Bordeaux, just inland from the Bay of Biscay, and almost all of its purest expressions are from places where the sea has an influence,” said Oz Clarke in a recent webinar on Australian cabernet sauvignon.

So true: there’s Napa in California there’s Margaret River, which lies at the confluence of the Indian and Great Southern oceans. In the Médoc they are even more particular, and say that the best vines are those which grow within actual sight of the sea. Chile’s coastal wines depend for their finesse on the cooling effect of the Pacific Ocean, and on the Humboldt Current, which drags chilly water up from the Antarctic along the west coast of South America.

Then there’s the Languedoc in southern France, where you find beautiful, rich red wines and also, in the appellation of picpoul de Pinet, a beautifully refreshing and saline white. Its secret? It’s right next to a saltwater lagoon called the Bassin de Thau.

Some vineyards are so close to the sea they ought to have their own ice-cream bar. At Bahia Bustamante in Argentina the vineyards are planted practically on the beach and some of the wine is vinified in egg-shaped vessels that are buried in sand and seashells. Montes, the Chilean producer, has planted vines on the Chiloé group of islands in the Chilean archipelago, 600 miles south of Santiago. “It’s the most southerly commercial vineyard in Chile you have to take two boats and go bouncing across the waves to get to it,” says Tim Atkin who writes an annual in-depth report on Chilean wine. At Fryer’s Cove in Bamboes Bay in South Africa some of the vines are so near to the beach their leaves have to be sprayed to wash off all the salt.

In Colares, in Portugal, vines grow in sand, at the edge of sand dunes, a fact for which the region has become famous: not just because it’s such a peculiar sight but because phylloxera, the aphid that destroyed vineyards around the world towards the end of the 19th century, seems not to attack vines planted in sand, so Colares vines are still planted on their own rootstocks rather than grafted on to bug-resistant American ones like most European vines.

If you want to help conserve and clean up the sea you can do so by drinking wine. Hidden Sea is a wine brand that has pledged to remove and recycle 10 plastic bottles from the sea or rivers for every bottle of wine sold. The company aims to remove and recycle one billion single-use bottles by 2030 which I suppose is one incentive to pour a glass of wine.

Then there’s Sea Change, a brand that was founded a couple of years ago with the aim of putting a focus on our oceans. “I spent a year living in Brisbane back in 2003/4 and you could see the impact of plastic pollution on the beaches back then – you sit in the sand and put your hand in and there are all the microplastics,” says director Simon Rolfe. Sea Change donates money to a marine charity for every bottle sold and also bottles the wines with a bare cork, doing away with the plastic capsule.

The sea is even being recruited by some as an experimental wine cellar. Earlier this year the Argentinian winery Wapisa in Río Negro recovered some magnums of malbec that had been deliberately submerged at varying depths on the seabed. “We tasted the underwater-aged wine and the cellar-aged counterparts blind, the difference was stunning: the former was rounder, more elegant and with fresher fruit,” Patricia Ortiz, the winery’s founder, told Decanter magazine.

The champagne houses Louis Roederer and Veuve Clicquot have also experimented with sea-ageing. Eight years ago, Veuve Clicquot put 300 bottles and 50 magnums of its champagne on the seabed in the Baltic Sea, 140ft down, close to the spot where 170-year-old bottles were discovered in a shipwreck.

Meanwhile the Arrighi winery on Elba has been experimenting with an ancient technique used on the Greek island of Chios to produce wine that was served to wealthy Romans. It involves placing grapes in wicker baskets and submerging them in the sea for five days before using the grapes to make wine. It’s believed that the grapes absorb small amounts of salt.

The modern-day version has been made in only tiny quantities – there were just 40 bottles of the first vintage – so I’ve not been able to taste it, but it all goes to show that the sea is much more involved in winemaking than you might think.

Wines of the week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is the lightest and most delicate of all the sherry styles, pale in colour, with a flavour that’s like camomile flowers, sourdough and the salty smell of ocean spray.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australia (13%, Tesco, £12)

Margaret River is a surfers’ paradise in the south-west of Australia and sémillon-sauvignon blanc is its classic white blend. Zesty and lithe, this is a white that tastes of lemon grass and star fruit with hints of passion fruit and grapefruit. Such a great wine.

Specially Selected Picpoul de Pinet 2020

Picpoul has become a favourite of those who like dry whites (and this one is completely bone-dry). There’s just a suggestion of salinity, along with a brisk breeze of lemon and a feel of cool stone. Made close to the Bassin de Thau lagoon in southern France, it’s a really good value, refreshing white.


Why wine made beside the seaside tastes better

Along the broad sweep of beach come the horses, hooves thunk-thunking against the damp sand as they run. The August races in Sanlúcar de Barrameda, on southern Spain’s Atlantic coast, began two centuries ago as competitions along the seafront between the working horses that brought fish from the port to the markets. Today, Sanlúcar is better known for another export: it’s the home of manzanilla.

The bodegas in which the wines age are so close to the coast that some say you can taste in this, the most delicate of all sherries, the salty tang of the sea breeze. Experts disagree on whether marine air really can flavour the wine. But the proximity of the sea moderates the climate, which has an impact on how the vine grows and how the wine matures.

Wine is considered an earthbound subject. It’s made from the fruit of plants whose roots are capable of growing more than 20 feet into the ground. And it’s underground that we usually go burrowing in search of explanations for why certain vines produce grapes capable of making extraordinary wines, drawing up soil maps and analysing the ground under our feet. Yet the sea has a remarkable influence on vines that grow in its vicinity.

Take cabernet sauvignon as an example. “Cabernet sauvignon is a maritime grape: it’s from Bordeaux, just inland from the Bay of Biscay, and almost all of its purest expressions are from places where the sea has an influence,” said Oz Clarke in a recent webinar on Australian cabernet sauvignon.

So true: there’s Napa in California there’s Margaret River, which lies at the confluence of the Indian and Great Southern oceans. In the Médoc they are even more particular, and say that the best vines are those which grow within actual sight of the sea. Chile’s coastal wines depend for their finesse on the cooling effect of the Pacific Ocean, and on the Humboldt Current, which drags chilly water up from the Antarctic along the west coast of South America.

Then there’s the Languedoc in southern France, where you find beautiful, rich red wines and also, in the appellation of picpoul de Pinet, a beautifully refreshing and saline white. Its secret? It’s right next to a saltwater lagoon called the Bassin de Thau.

Some vineyards are so close to the sea they ought to have their own ice-cream bar. At Bahia Bustamante in Argentina the vineyards are planted practically on the beach and some of the wine is vinified in egg-shaped vessels that are buried in sand and seashells. Montes, the Chilean producer, has planted vines on the Chiloé group of islands in the Chilean archipelago, 600 miles south of Santiago. “It’s the most southerly commercial vineyard in Chile you have to take two boats and go bouncing across the waves to get to it,” says Tim Atkin who writes an annual in-depth report on Chilean wine. At Fryer’s Cove in Bamboes Bay in South Africa some of the vines are so near to the beach their leaves have to be sprayed to wash off all the salt.

In Colares, in Portugal, vines grow in sand, at the edge of sand dunes, a fact for which the region has become famous: not just because it’s such a peculiar sight but because phylloxera, the aphid that destroyed vineyards around the world towards the end of the 19th century, seems not to attack vines planted in sand, so Colares vines are still planted on their own rootstocks rather than grafted on to bug-resistant American ones like most European vines.

If you want to help conserve and clean up the sea you can do so by drinking wine. Hidden Sea is a wine brand that has pledged to remove and recycle 10 plastic bottles from the sea or rivers for every bottle of wine sold. The company aims to remove and recycle one billion single-use bottles by 2030 which I suppose is one incentive to pour a glass of wine.

Then there’s Sea Change, a brand that was founded a couple of years ago with the aim of putting a focus on our oceans. “I spent a year living in Brisbane back in 2003/4 and you could see the impact of plastic pollution on the beaches back then – you sit in the sand and put your hand in and there are all the microplastics,” says director Simon Rolfe. Sea Change donates money to a marine charity for every bottle sold and also bottles the wines with a bare cork, doing away with the plastic capsule.

The sea is even being recruited by some as an experimental wine cellar. Earlier this year the Argentinian winery Wapisa in Río Negro recovered some magnums of malbec that had been deliberately submerged at varying depths on the seabed. “We tasted the underwater-aged wine and the cellar-aged counterparts blind, the difference was stunning: the former was rounder, more elegant and with fresher fruit,” Patricia Ortiz, the winery’s founder, told Decanter magazine.

The champagne houses Louis Roederer and Veuve Clicquot have also experimented with sea-ageing. Eight years ago, Veuve Clicquot put 300 bottles and 50 magnums of its champagne on the seabed in the Baltic Sea, 140ft down, close to the spot where 170-year-old bottles were discovered in a shipwreck.

Meanwhile the Arrighi winery on Elba has been experimenting with an ancient technique used on the Greek island of Chios to produce wine that was served to wealthy Romans. It involves placing grapes in wicker baskets and submerging them in the sea for five days before using the grapes to make wine. It’s believed that the grapes absorb small amounts of salt.

The modern-day version has been made in only tiny quantities – there were just 40 bottles of the first vintage – so I’ve not been able to taste it, but it all goes to show that the sea is much more involved in winemaking than you might think.

Wines of the week

Williams & Humbert Alegria Manzanilla NV

Manzanilla is the lightest and most delicate of all the sherry styles, pale in colour, with a flavour that’s like camomile flowers, sourdough and the salty smell of ocean spray.

Vasse Felix Classic Sémillon Sauvignon Blanc 2020

Margaret River, Australia (13%, Tesco, £12)

Margaret River is a surfers’ paradise in the south-west of Australia and sémillon-sauvignon blanc is its classic white blend. Zesty and lithe, this is a white that tastes of lemon grass and star fruit with hints of passion fruit and grapefruit. Such a great wine.

Specially Selected Picpoul de Pinet 2020

Picpoul has become a favourite of those who like dry whites (and this one is completely bone-dry). There’s just a suggestion of salinity, along with a brisk breeze of lemon and a feel of cool stone. Made close to the Bassin de Thau lagoon in southern France, it’s a really good value, refreshing white.


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