SevenFifty Daily | The business and culture of drinks
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The No- and Low-Alcohol Wine Category is Booming—and …
WEBJan 17, 2022 — Wine Argentina Is Still Rewriting the Story of Malbec. The quality and diversity of Argentine Malbec has evolved rapidly since it burst onto the scene in the 1990s—and winemakers are proving there’s much more to …
The Science of Tannins in Wine | SevenFifty Daily
WEBFeb 7, 2019 — Tannins in wine can come from five sources: grape skins, seeds, stems, oak, and additives. Skin tannins are large, as they tend to polymerize more than tannins from other sources; they can be formed from as few as 4 to as many as more than 100 monomers. Seed tannins are shorter, and therefore smaller (consisting of 2 to 20 polymerized monomers).
Clay Vessels Making a Comeback for Fermenting and Aging Wine ...
WEBMay 16, 2018 — All his pots are unlined and are able to hold wine without any beeswax. Like Dakishvili, Beckham calls out the temperature-regulating properties of clay as one of its primary benefits. “Two tons of grapes will ferment for 30 to 35 days with peak temperatures around 20° to 22°C [68° to 71.6°F] in clay,” Beckham says.
The 11 Best Additive-Free Tequilas According to Experts
WEBApr 25, 2024 — Lalo Tequila Blanco, Arandas, Mexico; $10 per serve. Selected by J.J. Ziemke, general manager, Pancho & Jane, Golden, Colorado. Pancho & Jane, a bar and taqueria in Golden, Colorado, opening in May, will offer 30 to 40 tequilas with an emphasis on additive-free options alongside more familiar brands.
The Science of Color in Wine - SevenFifty Daily
WEBAug 28, 2019 — Color During Fermentation. During winemaking, color begins extracting immediately upon crushing—color is soluble in must at lower temperatures. Color extraction reaches its greatest concentration within five to eight days of maceration. There is always a slight decline in color concentration after this zenith.
What You Need to Know About Vin de France | SevenFifty Daily
WEBOct 5, 2020 — The wines began to make a mark in the U.S. market in 2013. In six years, the volume of VDF varietal wines has multiplied sevenfold to 1.6 million cases in 2019. North America is now the fourth largest market for Vin de France, representing 12 percent of volume and 16 percent of value sold. 9. On the Retail Shelf: Location, Location, Location.
Meet the Eco-Packaging Innovations Transforming the Drinks …
WEBAug 23, 2021 — The drinks media has tended to focus on earth-friendly production. But the biggest burp of CO2 comes afterwards, in the glass bottle production and shipping that comprises from 51 percent to as much as 68 percent of wine’s carbon footprint. Glass is impermeable; it’s great for preserving beverages. But it requires inferno-like heat to make ...
The Science of Winemaking Yeasts | SevenFifty Daily
WEBJun 6, 2018 — He concedes that yeasts from the fruit skins are part of the picture. “But there are already other yeasts involved,” he says, “even on the very first day [of fermentation]. By the time we got to 10 percent sugar, every time, all the vineyard yeasts were gone.”. Saccharomyces cerevisiae, also known as brewer’s or baker’s yeast, doesn ...
So You Think You Know Malo? - SevenFifty Daily
WEBApr 13, 2020 — When a wine has settled down after malolactic fermentation, its chemical transformation from must to wine is essentially done, and it won’t change much (except for the slow oxidation of aging). “Malo really stabilizes wines—especially if you’re not using much sulfur,” explains Sébastien Mann, of Domaine Jean-Louis Mann, in Alsace ...
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