What is this EWBC you’ve talking about..??

EWBC = European Wine Bloggers Conference

Is all what people bring to the Conference! The internet discussion, information shared not only during these days. Blogging, Tweeting, Facebooking, with photos and videos online echos for unimaginable places far away from Europe. This rich mix of languages and culture, people with all sort of backgrounds and wines tasting make EWBC a unique event.

That micro “bloggersphere” (yes, I just made it up.. sounds right to me), discussing the culture of the wine, is fertile in so many ways. Any social network is only good as the people who you follow. It all added and some more subtle things make it a true community of creative and passionate people who loves, and share all about, wine.

“Let’s put together a bunch of crazy amatours wine bloggers was the 1st thoughts. Was a huge success.”_ Said Ryan Opaz, one of the triunvirato who created and organized the Conference. The 2nd year they doble it in size and they’ve been doing great so far. This is its 4th edition with more than 200 participants from 35 different countries. For 3 days, Franciacorta was “The Place” for Europeans Wine Bloggers ..and others corners of the globe as well.

The wines I tasted, what I saw, where I went, who I met.. all worth the lack of sleep 🙂  EWBC has the potential to bind you to the wine blogging world in a way that almost no other wine event ever has.

A troop of corkscrew wielding monkeys couldn’t keep me from attending the 2012 EWBC!! I’ll be there!

Fine Wine in a Restaurant

One thing must of us, sooner or later, get lost is order a bottle of wine in nice Restaurant.
The wine list is the size of a novel. Hundreds of different varieties an offer. All over priced and over rated, which is enough to scared Husbands all over the world and drive him to lost their point.

Is very easy to go with I’ll have red house wine. You can always look at the wine menu and make some noises: oh! or aanh.. Yes people can  sound like knowledge noises and make up inventive snob faces as well. And  finally say : hmm that’s interesting . And then go for the one that’s not the quite cheap but the second cheapest one. That’s how people choose wine mostly.

The hole wine thing, if you want to play the game, is nonsense. Don’t get me wrong. There is someone, kind of wine waiter, to help you out_ the Sommellier. My husband would say his job is to bring us the most expensive wines. Well, he knows the food flavours and the wine list, why not ask him? Don’t be shy, tell him how much you’re planning spend in wines. If you don’t, then don’t blame on him for the bill.

With wines the tasting routine seams to be a pointless Theater for which only men qualify. There is such a thing, there comes the Sommellier and always bring the wine to Sir. And Sir knows nothing about the wine. When Sir is at home, Sir gets a cold beer. And then comes to your mind that all the wine at home was bought by the Lady on the table, not Sir. Oh boy.. why always bring the wine to Mr Sir  to taste it ? Is up to Sir make nobody knows that fact, he thinks. Why don’t Sir let somebody else choose the wine? and then.. You end up with some wine you don’t like, thinking with this wasted money you could have that beautiful fancy shoes and not this painful bargain one. Fill up the glass again and smile.. he is yours beloved sweet Sir, no matter what wine he pick from the menu, that’s what love is about.

Most of the time sir choose a young wine, and rarely some problem comes up with it. Some times the wine is corked (sorry is a wine geek term) and you may not be sure what is it. Maybe a bit of cork floating in the glass..?? It’s all a big mystery for mortals like us. We never have a big fat jolly fallow who drink for a living and can explain the issue involving wine. And I can tell you if the cork isn’t black nasty and smelly, your wine is safe. Trust me, when the wine is corked you will notice, is really so obvious on smell, it stinks badly and strong.

Find a bottle of wine could be a very tricky area, if you stress trying do the right choice. Don’t loose yourself in all that acquaintance wine info you easy find online. Taste, sip, spit and try. Find something you like or try to tell (to the Sommellier or the sales guy) something about your way of life, neither is easy nowadays. When you sip something you love, that’s it!  Nothing more. You found it! Take note (write down at the moment) the name of the wine (or the grape), the producer or the Country where it came from. It’s all you need to be happy when comes to wine matters in a fine restaurant. After all, there is no point be stressed in an attempt to relax

To Blog or Not to Blog..

Conteudo nao eh coisa facil, muito pelo contrario. Nao basta apenas um smart phone, uma camara de video HiDef ou um iPad para fazer de um blog uma fonte de conteudo sobre vinhos (ou o que quer que seja). Os brinquedinhos HiTech sao excelentes para registrar, eles nao geram conteudo por si so. Vomitar textos esdruxulos com excesso de adjetivos nao faz de alguem um critico de vinhos. Sim, pode criar fama e intimidar o desavisado, mas daih a ser reconhecido como fonte confiavel tem chao..

E uma ideia bem romantica essa de escrever sobre o que se bebe e se come. Ja imaginou ganhar para beber um bom vinho e ir a bons restaurantes ?? Bem a coisa nao eh bem assim. Primeiro porque voce nao eh contratado por uma empresa que te deixa gastar o que bem-entender por ai. Segundo blogger eh algo que se faz por que se gosta, viver disso eh coisa beeeeeemm diferente. Sem falar que eh preciso que voce tenha algum talento, muito conhecimento e trabalhe feito um mouro em suas horas vagas. Ops, perai… como assim trabalhar nas horas vagas ?? Ue, se vc trabalha indo nos lugares, quando vai escrever ?  aaaahh, ta pensando em dar um google e traduzir com teu ingles macarronico aquelas criticas legais que vc recebe por email ?? Bem, vale lembrar que isso funcionou pros influentes-de-plantao ha algum tempo atras, mas hoje nao “cola” mais, todo mundo (ou quase) tambem ler o que vc le.

Todos que conheco que tem uma boa reputacao por seus blogs quando vao a eventos voltam pros seus quartos de hotel e escrevem ate tarde, nunca relaxam e estao sempre em busca de conteudo. Estao ali para aprender e nao para usufluir. Fazer perguntas e nao se vangloriam de feitos ilusionistas. Diferencas que encabulam compatriotas e sao visiveis aos calejados produtores. Quem se  importa ?  ..ou melhor, que importa ? ..mas dai a conversa muda de rumo.


“Bottles kept at the bottom of the sea are better kept than in the finest wine cellars.”

The higher price record for a bottle of Champagne, before last week audition, was 27.600 euro paid in 2008 for a bottle of 1959 Dom Pérignon.

Before the discovery of the underwater cellar, the oldest drinkable champagne in existence was thought to be an 1825 vintage which is still in the cellar of the Perrier-Jouet house.

Friday, May 17th, in Mariehamn the capital of the Aaland Islands, Finland, two bottles of champagne were auctioned for record prices, in total 54,000 euros. The bottles are part of a load of old champagne and beer were taken up last year from a ship wreck. The ship, discovered in 2007 under 50m of water, is believed to have sunk between 1825 and 1830. The wreck also held a number of intact bottles of the world’s oldest beer.

The oldest Champagne in the world had rested in peace for almost 200 years under the Baltic Sea. 95 145 bottles were found, most of them from the Maison Juglar (cease production in late 1820s), 46 of  Veuve Cliquot and 4 of Heidsieck Champagne. The champagne is quite well preserved because they were on horizontal, at a cool temperature in the dark, 50 meters below sea level and many of the bottles had kept their seals. There were no lable on the bottle and experts dated to the early 19th Century.

I was face-to-face to one of those bottles, courtesy of Amorim (Cork Producer). Talking with Carlos de Jesus, the communication and marketing director of major cork producer Amorim, at the LondonInternational Wine Fair (May 2011), he told me about the hard work, consideration and care to developed these so specials corks. “We had to find an ancient bottling machine to insert new corks specially made under those old bottles. All this hard work worth to see that the natural cork had did its job well for nearly 200 years.”_ said Carlos de Jesus. I must say was an exciting experience myself to “meet” one of those bottles. And The bottle itself bought so much attention in the LIWF2011 that it had to had high level security eyes on  it and 24×7 body-guard, better saying: bottle-guard 🙂

One of the bottles auctioned was from Veuve Clicquot and released on 30,000 euros. The other bottle was from Maison Juglar was sold for 24,000 euros. Both bottles went to a buyer from Singapore who wishes to remain anonymous. The proceeds must benefit charitable purposes, including improving the environment in the Baltic Sea.

Francois Hautekeur, of Veuve Clicquot’s winemaking team, talked of “a toasted, zesty nose with hints of coffee, and a very agreeable taste with accents of flowers and lime-tree…Madame Clicquot herself must have tasted this same batch,” he said, referring to Barbe-Nicole Clicquot Ponsardin, who reigned over the house.

“Great! Wonderful!” exclaimed Richard Juhlin, a Swedish champagne writer who tasted the Cliquot and Juglar. “I think what strikes you the most is that it’s such an intense aroma,” he said. He described the Juglar as “more intense and powerful, mushroomy,” and the Veuve Clicquot as more like chardonnay, with notes of “linden blossoms and lime peels”.  He added: “Bottles kept at the bottom of the sea are better kept than in the finest wine cellars.”

Monaco Royal Wedding

Perrier-Jouët is delighted to announce that HSH Prince Albert II of Monaco has chosen Perrier-Jouët as the official champagne for his wedding.

Two hundred years of creating the legacy, of passionate men and women shaping Perrier-Jouët as we know it today. With its obsession for excellence, Perrier-Jouët was one of the first champagne Houses to stamp the cork of its wines and add its initials.
At Perrier-Jouët, building a legacy is first and foremost about the heritage of a family rooted in Champagne history.

On several occasions it has even opted to cancel the production of its champagne because the harvest was not of sufficient quality. Hervé Deschamps cultivates the distinctive style of the Perrier-Jouët wines, which he fashions with pinpoint precision. Each cru is selected and crafted with the utmost care, to create diamond-cut wines that reflect the richness of the Perrier-Jouët vineyard.

Alive with a pure, mineral energy, it has all the marks of a wine with a long and happy future ahead of it.

Fake Jacob’s Creek sold in London

(29 March 2011, by Anna Berrill ©Decanter.com)

Hundreds of bottles of fake Jacob’s Creek have flooded the market in northeast London.

Havering Council are warning retailers to be extra vigilant after officers seized 340 bottles of the counterfeit Australian Chardonnay from 19 retailers across the borough.

Pernod Ricard, owner of Jacob’s Creek, launched an investigation after receiving a growing number of complaints from customers about the quality of the wine they had bought.

Over the past week, the council has been seizing counterfeit bottles from the shelves of drinks retailers and corner shops.

While the contents of the fake Jacob’s Creek is of ‘substandard taste’, the council has stressed the wine poses no health risk if consumed.

William Adams, chief Trading Standards officer at Havering council, said the bottles had been imported from China and were being sold at around the same price as genuine Jacob’s Creek.

He said the only obvious sign of fraud was the missing ‘A’ in the spelling of ‘Australia’ on the lower bottom back label.

Councillor Geoff Starns, in charge of Community Safety in Havering, said the authority had ‘moved very swiftly’ to get rid of the fake product.

He added: ‘We don’t want consumers to be ripped off by buying illicit wine – and at the same time we want to protect jobs in local responsible retailers who suffer as a result of this crime.’

from Decanter© Copyright 2011

Chateau Margaux ups fight on wine fraud, finally..!!

Bordeaux first growth Chateau Margaux will incorporate an anti-fraud seal on all bottles leaving the chateau from this week.

The strip – known as a Prooftag – runs between the capsule and the bottle, and has a reference number and a unique pattern, both of which can be tracked on Chateau Margaux’s website.

Breaking the seal destroys the capsule, ensuring it cannot be used again.

This move comes in addition to existing anti-fraud measures employed by the estate, such as a laser-etched bottle, a vintage-specific bottle mould, individually numbered and bar coded bottles and cases, and special ink used on the labels and foil.

‘We want the right tools in place now to be able to authenticate the bottles in 30 years time,’ director Paul Pontallier told Decanter.com. ‘Once they leave the cellar, it is too late.’

Concerns about fake wines and traceability have come into focus in recent years, following several reports of forged first growth wines circulating within mainland China.

Albert Ho, senior superintendant at the Hong Kong Customs & Excise Department, confirmed to Decanter.com that there have been no proven cases of counterfeit wine in Hong Kong, and only five complaints of forged wines in both 2009 and again in 2010.

‘We do however have a specially-trained anti counterfeit wine squad and an intelligence bureau that tracks cases around the world to be aware of possible breaches,’ said Ho.

‘While we have no specific reports of forged bottles,’ Pontallier said, ‘we are aware that our customers are concerned about it, and we have to address that problem. And if it becomes a larger issue in the future, we want to be certain that we are ready.’

The Prooftag system will apply across Chateau Margaux, Pavillon Rouge and Pavillon Blanc. It will cover the entire production of 2009, 2010 and future vintages, and any older vintages that are sold from the property.

decanter.com © Copyright 2011