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Gastronomy and Wine Portal

The Worldwide oeufs en meurette days in Burgundy

This weekend, the Château du Clos de Vougeot, the Mecca of French gastronomy, hosted the 3d edition of the Worldwide oeufs en meurette days. The amusing 2-day programme included Burgundy wine tastings, cooking lessons, the Worldwide oeufs en meurette Championship, round table, a gastronomic dinner, and many more.


One of the traditional Burgundy dishes are the oeufs en meurette – which are highly recommended to try if you are in the region! The dish is composed of poached eggs accompanied by a meurette sauce (la meurette – name from the old French “murette” – means sauce and “fry”, brine) or bourguignon sauce, for preparation of which Burgundy red wine, bacon, onions, and shallots browned in butter are needed. The oeufs en meurette is served with toasted garlic bread.

oeufs en meurette

Well, could you imagine that around this very dish the 2-day event which attracts hundreds of participants every year could be created? This year, from October 9 to 10, the Château du Clos de Vougeot organized the third Worldwide oeufs en meurette Championship. Since 1953, this dish, one of the best symbols of Burgundian gastronomy, has been served with every meal for receptions and weddings organized at the château.

oeufs en meurette

On Saturday the 9th, the amateurs, lovers of the oeufs en meurette, competed to create their best version of the dish. One recipe but many interpretations and revisions of it! Besides, that day the public could attend the tasting session where the oeufs en meurette prepared by the chef of the Château du Clos de Vougeot and Burgundy wine were served.

meurette amateurs

On Sunday the 10th, the competition started to take shape as 13 top chefs was competing for the title of Worldwide oeufs en meurette Championship (ranging from Burgundy to Washington D.C., they are a testament to the growing international reputation of the competition):

  • Mathieu SCHERRER, chef at Le Murat, Paris.
  • Jerome JOUBERT, chef at La Rive Gauche, Joigny.
  • Mourad HADDOUCHE, chef at Loiseau des Vignes, Beaune.
  • Iza GUYOT, chef at Le Comptoir de Pagny, Pagny-le-Château.
  • Eric ZIEBOLD, chef at Kinship, Washington D.C.
  • Gregory CUILLERON, chef at Le Cinq Mains, Lyons.
  • Franco BOWANEE, chef at Le Louis XIII, Château de Vault de Lugny.
  • Christophe QUEANT, chef at Le Carmin, Beaune.
  • Olivier CHARDIGNY, chef at L’Ancienne Auberge, Vonnas.
  • Chem Hwei GAN, chef at Le Parapluie, Dijon.
  • Yves REBSAMEN, chef at Chez Guy, Gevrey-Chambertin.
  • Marcel RAVIN, chef at the Blue Bay Restaurant, Monaco.
  • Issihaka SYLLA, chef at Le P’tit Canon, Paris.

Eric Ziebold

Commenting on the event and his participation in the championship, Eric Ziebold told: “Once I had the oeufs en meurette when I was in Burgundy on vacation in 1998. So, when I got invited to participate, I thought it would be a great honour to come because this is a recipe that has a lot of tradition, history, and technique for the sauce and the cooking of the egg. So, I thought it would be fun to do my interpretation of the oeufs en meurette.”

Chem Hwei Gan

Chem Hwei Gan, talked about the competition with a great inspiration: “I wanted to make something different. The oeufs en meurette has its classical Burgundian recipe, but I wanted to show that the old-school recipe can be interpreted in a fresh manner with new ingredients, a different mood and always fine wine.

Meurette Jury

Chaired by Guillaume Gomez (Meilleur Ouvrier de France and the President’s personal spokesman for gastronomy, food and culinary arts), the jury with the task of evaluating the chefs’ recipes was made up of 11 reputable personalities in the enogastronomic industry:

  • Frederic VARDON, 2019 Oeuf en Meurette World Champion and chef at 39V, Paris.
  • Bruno BRANGEA, 2020 Oeuf en Meurette World Champion and chef at Champeaux les Halles, Paris.
  • Michel GROBON, formerly chef to President Ronald Regan.
  • Jean-Robert PITTE, geographer and food writer.
  • Emmanuelle JARY, food journalist.
  • Albert II, Prince of Monaco.
  • Louise PETITRENAUD, journalist.
  • Sebastien NEUSCH, co-founder of Poulehouse.
  • Bertrand de VILLAINE, wine-grower.
  • Bruno BLANCHO, chef for the SEB group.
  • Alexandra BOUVRET, resident chef at the Château du Clos de Vougeot.

Meurette Jury

The jury members evaluated the oeufs en meurette prepared by each chef individually based on the unified protocol and their expertise. Afterwards, the scores were summed up and the winners were defined.

Gregory Cuilleron

This year, the winner of the Worldwide oeufs en meurette Championship became Gregory Cuilleron (restaurant Le Cinq Mains, Lyons), the most persistent chef who participated all three times in the competition.

Jerome Joubert

Chef Jerome Joubert, restaurant La Rive Gauche, Joigny, won the prize of creativity 2021 for his interesting dish presentation.

oeufs en meurette

Co-organizer of the Worldwide oeufs en meurette Championship, Thibaud Monfourny, noted: “We are very proud that we have chefs coming from different parts of France and the world. After a year without the public because of the pandemic, we are happy to welcome visitors again and provide them with the opportunity to degustate the famous oeufs en meurette from the Château du Clos de Vougeot. We are grateful to our partners for cooperation, such as Poulehouse, which produces ethical eggs, SEB Groupe, which supplies and produces kitchen utensils, DS Store, a car manufacturer that sponsored the Prize of Creativity, and other local sponsors.”

oeufs en meurette

The organizers of the Worldwide oeufs en meurette Championship warmly invite chefs from different countries, including Ukraine, to participate in the competition next year. All the details and updates in this respect can be found on the official website.

Photo: Bénédicte Maniere

This weekend, the Château du Clos de Vougeot, the Mecca of French gastronomy, hosted the 3d edition of the Worldwide œufs en meurette days. The amusing 2-day programme included Burgundy wine tastings, cooking lessons, the Worldwide œufs en meurette Championship, round table, a gastronomic dinner, and many more.

“The Best Sommelier of Ukraine 2020”: an action-packed finale

The events of this year have surprised many. One of extraordinary events is the finale of the contest “The Best Sommelier of Ukraine 2020” traditionally held by the Association sommelier of Ukraine. Drinks+ Media Group was the general information partner of the competition, what allows us to talk about all the features of this event in detail.


Let’s start from the spot. Perhaps, it doesn’t make certain men, but you must agree that the Kyiv Congress and Exhibition center “Parkovy”, where a sommelier competition was held as part of the BE WINE International Show, can become very spectacular decorations for any show. And moreover – to such an exciting one which turned out to be this year’s competition of the pros.

Association sommelier of Ukraine

First and foremost, one might say, historical event for us has happened during the competition. Communication Media Group Drinks+ officially became an associative member of the Association sommelier of Ukraine. The official announcement regarding the Drinks+ entry took place before the final of the competition. The badge – a sign of associative membership – was presented by the President of the Association, Ivan Bachurin. We think this union will benefit the entire Ukrainian wine market. At least, together we have taken a step towards consolidation which is on the agenda in Ukraine today. And here are the first steps.

Association sommelier of Ukraine

And the finale! We would like to recall that according to the rules of the International Sommelier Association (ASI), the selection of future finalists takes place behind closed doors, their candidacies are not announced until the very final. This time, the judges debated until late at night. As a result, they determined 4 finalists instead of the traditional three and, as Ivan Bachurin explained, the difference after the announcement of the result of the semi-final ranged from 0.5 to 0.75 points. In short, the battle was a quarter point.

jury of the best sommelier

The best sommeliers of Ukraine from previous years were invited to evaluate the championship and choose the winner. As Ivan Bachurin rightly noted, “only the best sommeliers have the right to choose the next best one!” The panel of judges included: Yurii Hlushko – “The Best sommelier 2007”, Ivan Bachurin – “The Best sommelier 2009”, Oleksandr Patsera – “The Best sommelier 2010”, Oleh Kravchenko – “The Best sommelier 2011”, Oleksii Hyzhko – “The Best Sommelier of 2014”, Vyacheslav Nazarchuk – “The Best Sommelier of 2016”, Ivan Percheklyi – “The Best Sommelier of 2017”, Oleksandr Meier – “The Best Sommelier of 2018”. And the best chose the best. More precisely: Maryna Revkova, a sommelier of the Vino e Cucina restaurant, became the champion of “The Best Sommelier of Ukraine 2020” competition from the Association sommelier of Ukraine.

Maryna Revkova

The Drinks+ team congratulates Maryna and is very proud of her victory! And, of course, we look forward to the next victories: Maryna will represent Ukraine at the Best Sommelier in Europe and Africa competition, which will take place on November 15-19 in Cyprus. Bohdan Pavlyukh, the founder of the Wine is Easy School, became the vice-champion. Yan Bezruchko, a sommelier (Belarus), won 3rd place. The 4th place was won in a real battle by Pavel Mnukhin, the brand ambassador of the Wine Bureau (here we will add – our author, for whom we sincerely root. Well, now we are happy for him :). The sponsors of the competition were: SHABO, Marussia Beverages Ukraine, Tavria House of Vintage Cognacs, Chef & Sommelier, Wine Guide of Ukraine.

Ivan Bachurin

The Drinks+ columnist took a blitz interview with Ivan Bachurin, President of the Association sommelier of Ukraine.

A few words about the composition of the finalists, their qualifications. What was the intrigue of the competition announced by the organizers?

The final was an action-packed, all four finalists went shoulder to shoulder, as they say, and literally at the very last moment it was decided that not three, but four semi-finalists would compete. The intrigue of the competition began to cultivate in the semi-finales, because out of 12 semi-finalists, objectively at least four more could qualify for the finale and victory. When the finale became clear, it turned out to be incredibly difficult to say who would win. The guys are objectively all very strong, certified, and passed the most difficult ASI exam. And they all took part in the qualifying round for international championships, in particular, in Poland, which took place recently. In a word, this year the final brought together people who at the moment in the Association sommelier of Ukraine, and in general in Ukraine, are the strongest in our profession.

Finalists of the Best Sommelier

What is the peculiarity and the difference between the tasks of the competition this time in comparison with the previous years?

The Competition Projects fully met the requirements of the International Sommelier Association (ASI) both in the qualifying round and in the semi-finales and in the finale. These are classic tasks: serving sparkling wine, serving still wine, full description in English, as the winner must participate in an international competition. By and large, all participants are English-speaking, but if someone did not speak English, then, according to the jury’s decision, the English-speaking tour would not have been exhibited, because all competitors should be on equal terms. Another task was different – working with a wine list: the process of identifying errors not only gave a chance to earn points but was also fraught with fines. In addition, we have developed two surprise missions. The first was about the culture of cocktails and beer, the second was about the unmistakable pouring of Magnum Schlumberger on stage.

What are your general personal impressions of the current competition?

As the President of the Association sommelier of Ukraine and the holder of the status of “The Best Sommelier of Ukraine”, I can say that over the past ten years of observation (of which I have been judging contests for seven years and I have been creating them for another three years), it was the strongest finale of the decade among all competitions held in Ukraine.

The events of this year have surprised many. One of extraordinary events is the finale of the contest “The Best Sommelier of Ukraine 2020” traditionally held by the Association sommelier of Ukraine. Drinks+ Media Group was the general information partner of the competition.

The 2021 harvest: fruity, harmonious wines of Austria

Average wine volume of 2.4 million hectolitres is expected in Austria this year. Harvesting will begin in the area around Lake Neusiedl in the first half of September and in many other areas around mid-September.


“After the economically turbulent years of the COVID-19 pandemic, Austria’s winemakers are looking forward to this year’s vintage. In terms of volume, an average harvest of around 2.4 million hectolitres is expected, similar to last year. Because of weather conditions, the harvest will take place slightly later than in recent years,” explained Johannes Schmuckenschlager, President of Austria’s Winegrowers Association.

He added: “The rather cool weather in the first half of the year also came with some advantages. The grapevines were late developing, which significantly reduced the risk of damage as a result of late frosts. Other European winegrowing regions weren’t as lucky. Large parts of France and Italy, and some areas of Germany, suffered considerable damage because of late frosts, which, all in all, will have an impact on the European wine market this year.”

Austrian vine

The weather in 2021

With moderate winter moisture, this year’s growing season began on a very changeable note. March and April saw cool periods alternating with very warm spells, and it was too dry overall. In many cases, the vines did not bud until relatively late, towards the end of April. The cool weather in May delayed the development of the vines slightly, which was viewed as beneficial in terms of the risk of late frost. As a result of the cool May weather, flowering didn’t occur until mid-June, but proceeded very quickly because of the heat that set in at the beginning of that month.

Hail and heavy rain

From June onwards, there were numerous days when temperatures exceeded 30 °C, and the hot, moisture-saturated air came accompanied by heavy downpours of rain and hail. Around 1,000 hectares of vineyards in the Weinviertel were severely damaged by hailstorms on 24 June.

July saw lots of heat and rain, and there were further significant hailstorms in many winegrowing regions, such as the Wachau, Wien, Mittelburgenland, Südsteiermark and Vulkanland. Heavy rain in the Kremstal and Traisental regions led to considerable run-off. The catastrophic flood damage in the German winegrowing region of the Ahr, which occurred at the same time, is also notable in this context. The rainfall and high temperatures led to serious fungal attacks in the vineyards, requiring particular attention and care of the vines.

wine of Austria

Ripening of the grapes, expectation of the wine

Despite relatively late budding and later flowering, the growth-promoting weather characterised by heat and moisture led to accelerated ripening, which is why the grapes are at the same stage of ripeness as in the previous year. With ripening delayed until a normal, slightly cooler period with somewhat colder nights, corresponding sugar concentrations and an adequate degree of acidity are expected, which is why we can look forward to very fruity and harmonious wines again this year.

Average harvest volume

In terms of volume, an average harvest volume can be expected. The fruit set was good throughout, although some coulure resulted from the heat during the flowering period in isolated cases. Because of the rainfall, vines need to be tended to ensure a loose canopy of foliage for good aeration around the grapes. This made it possible to guarantee healthy grapes almost everywhere.

Picking to begin in September

“Winegrowers are now hoping for a warm, dry autumn so that they can harvest fully ripe, harmonious wines. Based on estimates from the winegrowing regions, a wine harvest of 2.4 million hectolitres, which is around the annual average, is expected this year. Aside from early picking for grape juice and Sturm (partially fermented grape must) production, harvesting will begin in the area around Lake Neusiedl in the first half of September and in many other areas around mid-September. In most regions, the main harvest will take place in late September, early October,” says Schmuckenschlager.

Photod: Carletto, Blickwerk

Average wine volume of 2.4 million hectolitres is expected in Austria this year. Harvesting will begin in the area around Lake Neusiedl in the first half of September and in many other areas around mid-September.

Oranta – borshch and varenyky near the Louvre

The first restaurant of Ukrainian cuisine in Paris near the Louvre was opened by Alina Wolf.


Without a traditional ribbon cutting in front of the entrance door which signifies the opening of a new business, Alina Wolf simply started welcoming wandering visitors in her restaurant Oranta. This is an opportunity to try traditional Ukrainian borshch, varenyky and potato pancakes in the heart of the city.

Ms. Wolf, the owner of the restaurant, was born in Ivano-Frankivsk but moved with her family to Paris when she was 10. She said she never lost her connection to the Ukrainian community and culture.

Alina Wolf

Alina Wolf in her restaurant Oranta in Paris.

“When I moved to France, and I said at school that I was from Ukraine, I was asked where it was. I had to explain that it is between Russia and Poland,Ms. Wolf said, adding that similar experiences pushed her to promote Ukrainian culture in any way she could.

The idea to open Oranta came to Ms. Wolf when she realized there were no locations where Parisians could find the traditional Ukrainian dishes.

Nearly a month after the restaurant’s soft opening, Ms. Wolf said she plans to adapt the menu to each season. As the restaurant buys all of its products from local farmers, it will change the menu based on the seasonal availability of different vegetables and fruits. Ms. Wolf said she is working to soon include on the Oranta menu Hutsul banosh, a colorful dish made with grits and sour cream and served with cracklings, fried mushrooms and onions.

Oranta

Borys Gudziak, metropolitan-archbishop of the Philadelphia Archeparchy of the Ukrainian Greek-Catholic Church, was one of the first the restaurant’s guests. Recommending visiting Oranta, he shared his impression on his Facebook page:

“Smiles, empty plates and full hearts – the fruit of the first visit to the new Ukrainian restaurant Oranta. Uniquely light potato pancakes – quickly baked, juicy inside, melting in your mouth; varenyky with potatoes, cheese and meat; lordly ribs (come and see what I mean). Belgian and German beers, fine French wine and Ukrainian compote are offered. And, finally, dessert varenyky with cherries and blueberries!”

To make her place unique, Ms. Wolf came up with her restaurant concept due to learning about Ukrainian restaurants all over the world. She says she was inspired by examples in Belgium and East Asia, and especially Veselka in New York. But she strives to live up to the standard set by the top Parisian restaurants, and she aspires to see a time when there will be long queues to get into Oranta.

Oranta is located at 1 rue de Marivaux, 75002 Paris, France; the nearest metro station is Richelieu-Drouot (lines 8 and 9). The restaurant is open daily from 11 a.m. to 11 p.m.


* Oranta (from the Latin Orans – “pray”), one of the main types of images of the Mother of Jesus, which represents her with her arms raised and outstretched.

The icon of Our Lady of Oranta in the apse of Kyiv’s Saint Sophia Cathedral is one of the most significant and sacred masterpieces of Ukrainian culture. The mosaic is more than 1,000 years old.

Based on the material of ukrweekly.com

Photos: Roman Tymotsko, facebook.com/Oranta.Paris

 

The first restaurant of Ukrainian cuisine in Paris near the Louvre was opened by Alina Wolf.

Wine of 46 Parallel: let’s celebrate together!

For the 30th anniversary of Ukraine’s Independence 46 Parallel presents a new wine “Proudly Ukrainian”.


“Proudly Ukrainian” is the name of a limited release of author’s premium wines from the Grand Admiral collection, created by winemakers of 46 Parallel Wine Group for the 30th anniversary of Ukraine’s Independence.

Grand Admiral Merlot-Cabernet Sauvignon Proudly Ukrainian is a unique blend created from the best Ukrainian grapes of the 2018 harvest. Premium author’s vintage wine is presented in a limited edition – only 530 bottles. The wine is characterized by unsurpassed aroma and luxury of taste, and has a rich hue typical of a classic Bordeaux blend. The wine is aged for 24 months in French barrels of Seguin Moreau of roasting level “medium” and “medium +” and marked by further aging in the bottle. Exquisite full-bodied wine with soft tannins, complex structure with shades of cherry, plum, black berries, chocolate and saffian will definitely not leave indifferent the most demanding wine gourmets.

46 Parallel wine


Anna Horkun, CEO and owner of 46 Parallel Wine Group:

“We create our wines with pride for Ukraine. We are sincerely proud that our company has been developing on independent Ukrainian soil. We celebrate 30 years of Independence with a limited collection of Proudly Ukrainian wines, with which we express our sincere gratitude to all those who are building a strong, free, successful Ukraine.”

Unique in terms of brand aesthetics is the design of a new release – a circular label emphasizes the solemnity of the event to which it is dedicated.


Artem Husev, Associate Creative Director Tabasco:

“With the white color of the label, we wanted to emphasize the uniqueness of the wine and the importance of the event itself – the 30th anniversary of Ukraine’s Independence. One of the tasks was to highlight it in the lineup while maintaining the recognizability of the style of the 46 Parallel brand. The routes of travelers and researchers, which are the basis of the design, were easily laid out on the map of Ukraine. And the new name speaks loudly about the brand’s philosophy and its Ukrainian roots.”

46 Parallel Wine Group has been working with the Tabasco team since its inception. Non-standard ideas and design solutions allowed the company to successfully implement a project to bring its brands to the Ukrainian market. The new blend has already been highly praised by experts – the wine won a gold medal at the Odessa Wine & Spirits Awards.

For the 30th anniversary of Ukraine’s Independence 46 Parallel presents a new wine “Proudly Ukrainian”.

Bocuse d`Or Ukraine has started in Ukraine

The qualifying round of the Bocuse d’Or Ukraine gastronomic competition took place on June 22-23 at the MHP Culinary Center.


Bocuse d’Or is a legendary international professional competition founded in 1987 by Paul Bocuse, a prominent restaurateur and chef, the father of French gastronomy. Chefs from more than 70 countries compete in this most prestigious gastro event.

Bocuse d’Or Ukraine teams

Ukraine is participating in this international event for the first time. It all started on the initiative of Yevhenii Korolyov who became the founder and President of Bocuse d’Or Ukraine. To join the Bocuse d’Or family, it was necessary to present the project with an analysis of the gastronomy market in the country, the best restaurants and chefs, prospects, potential and vector of development of Ukrainian gastronomy in the world, and then defend the project in front of the Bocuse d’Or committee in Lyon. And Yevhen did it perfectly!

Bocuse d’Or dish

From the beginning of 2021, the variety of applications from chefs to participate in the competition was received. The qualifying round determined the best of them to participate in the National selection.

Bocuse d’Or participants

Bocuse d’Or Ukraine is a large-scale professional event in the field of HoReCa in Ukraine. In 2021, Ukraine will host the National Selection for the first time, and the chef who wins it will represent Ukraine at the Bocuse d’Or Europe Final 2022 international gastro arena.

Bocuse d’Or jury

During two intensive days, 36 teams from all over Ukraine prepared 72 meat and fish dishes which were evaluated by Ukrainian and foreign members of the jury.

The jury consisted of all members of the National Organizing Committee: Yevhenii Korolyov, Ihor Kramarenko, Viktor Tymchyshyn, Ike Weishtort, Ihor Lavreshyn, Maryna Kerbytska, Oleksiy Miller, Yuriy Kovryzhenko.

Bocuse d’Or jury

The organizers of the project also invited foreign representatives of the gastronomic world: Pavlo Guryanov – winner of international competitions, including Bocuse d’Or Estonia, and Mikheil Avsadzhanishvili – President of Bocuse d’Or Georgia.

Bocuse d’Or dish

The site bocusedor.com.ua published a list of 8 winning teams that advance to the next round – the National Selection. The winning teams are headed by chefs:

  • Maksym Prykhidko
  • Oleksandr Lypko
  • Vadym Zakharov
  • Vladyslav Lionov
  • Vitalii Nuzhnyi
  • Andrii Pryvarnykov
  • Eleonora Barabanova
  • Oleksandr Petrenko

Congratulations to the winners! On October 11, at the National Selection, they will compete for the right to represent Ukraine in the European Final in 2022.

Bocuse d’Or meat dish

Ukrainian and world brands became the partners of the competition:

  • METRO Cash & Carry Ukraine
  • Kurator
  • USMEF (U.S. Meat Export Federation)
  • EFFO: professional cooking oil
  • Alaska Seafood
  • Kontakt
  • Convotherm
  • Tehma
  • Tork
  • Ferret.Group
  • Fairmont Grand Hotel Kyiv
  • KAMA Restaurant
  • Abrikos
  • Forward
  • Thermomix Ukraine
  • Kotányi

Bocuse d’Or cooking

“Everything took place at a high international level – that is the feedback we received from the candidates, their assistants and members of the jury. All over the world, the Qualifying Round is on a smaller scale, but our goal was to draw industry attention to this event at this stage – and we have achieved this. We set a very high bar for ourselves and thanks to the strong support of our partners at the National Selection on October 11, which will gather more than 3,000 guests, we will once again show and consolidate the international level of this event not only with a high level of organization but also with professionalism”, – said Dina Kurachenko, Marketing Director of Bocuse d’Or Ukraine.

We are creating the history of Ukrainian gastronomy together!

The qualifying round of the Bocuse d’Or Ukraine gastronomic competition took place on June 22-23 at the MHP Culinary Center.

New system for sparkling wine preservation from Coravin

Technology company Coravin did not stop there and has presented a new product for the sparkling wine category.


The tools for preserving and serving still wine in any amount with the Coravin Models Three, Five, and Six were unveiled early last year. And there was a room for further development. The wine technology business has been concentrated its efforts on launching a system for fizz.

The challenging part of the system is its ability to keep the oxygen out of wine, and the sparkle in it. However, the success was obvious, with Lambrecht introducing virtually The Coravin Sparkling™ preservation system on Wednesday this week – a device, which the inventor claims, is the only universal solution to preserve sparkling wines for two weeks.

Initially the product was released for the US market considering the needs of both the local partners and consumers. The portable system combines a universal-fit stopper with a hand-held charger to maintain sparkling wine carbonation levels between pours, providing two weeks storage.

“When we first introduced the original Coravin system, we always knew that someday we would bring the same power and freedom to the sparkling wine category,” indicated Lambrecht.

Continuing, he said, “After spending years in development, we’re thrilled to introduce Coravin Sparkling and deliver on our continued vision to allow anyone to pour any wine, still or sparkling, in any amount, without the pressure to quickly finish the bottle or the fear of wasting it.”

Committing a joint effort together with industry experts from all over the world, the Coravin team tested early prototypes and validate the technology during the product development stage.

“After testing the Coravin sparkling system, we consider it an amazing addition to our wine tools,” said Yohann Jousselin, Master Sommelier, assistant vice president for food and wine at Shangri-La International Hotel Management.

He added, “We are finally able to expand our sparkling wines by-the-glass program without the risk of wastage.”

Meanwhile, Daniel Johnnes, founder of La Paulée and corporate wine director for Daniel Boulud, said, “I could not be more thrilled about the timing of the new Coravin sparkling system. I will now be able to sample Champagne or any sparkling wine with the same excitement as still wines.”

Following that, he noted, “This is the hottest category of wines and people have finally discovered that sparkling wine, especially Champagne, is not just a wine for celebrations. They are wines for pairing with your meal. I can now have a glass of Blanc de Blancs with my appetizer and move on to fuller bodied styles with the main course. And most importantly, I can do that and know the sparkling wine will still be fresh for another day.”

coravin sparkling

The instruction for use is simple: after pouring the desired amount of a sparkling drink, place the Sparkling Stopper on the bottle and secure it with the locking handle. You can pour another glass by gently removing the stopper. The last step is to re-attach the Sparkling Stopper and re-charge the bottle with the Sparkling Charger.

One Sparkling Charger Device, two Sparkling Stoppers, four Coravin Pure™ Sparkling CO2 Capsules and two protective bottle sleeves are included in the Coravin Sparkling™ System package.

The patent-pending universal sparkling wine stopper has an internal retaining clip design that self-adjusts to fit securely on all standard 750ml and magnum 1.5L bottles, even original bottles from renowned luxury Champagne producers, making it really versatile.

The approximate price for the Coravin Sparkling™ Wine Preservation System MSRP will be 465,53 EUR. Coravin Pure™ Sparkling CO2 replenishment capsules will be available in 6- and 12-packs with an MSRP of about 52,36 EUR and 93 EUR, respectively.

Additional Sparkling Stoppers will be available in 2-packs with an MSRP of around 93 EUR.

All items can be expected to appear on the US market from late summer through Coravin.com, leading retailers and select distributors.

Europe may get the System available in September.

Technology company Coravin did not stop there and has presented a new product for the sparkling wine category. The tools for preserving and serving still wine in any amount with the Coravin Models Three, Five, and Six were unveiled early last year. And there was a room for further development. The wine technology business has […]

The subtle alchemy of barrel-aging

Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, takes a deep dive into barrel-aging in the American craft brewing world.


The practice of fermenting beer in wooden vessels has been around for hundreds of years but it wasn’t until the 1990s that American craft brewers started experimenting with aging beer in used spirits barrels.  Today, barrel-aged beer styles produced by American craft brewers regularly win top honours at prestigious international beer competitions and is yet another example of American craft brewing’s relentless innovation. Worth seeking out for their incredible complexity, depth of flavour and subtle nuances of character, barrel-aged beers lend themselves perfectly to the cold winter months.

Barrel Aging Life-

A variety of beer styles are suitable for barrel aging in wood but sour beers and beers with high alcoholic strength are the most common. Barrels for sour or ‘wild’ beer may be used several times over while barrels that formerly held spirits such as bourbon, tequila or gin are rarely used beyond their first or second fill.

Many American craft brewers consider barrels to be the fifth ingredient of beer and not simply a storage vessel.   They source barrels with as much care and attention as selecting their annual hop varieties. Each barrel is unique which means experimentation and flexibility is an essential part of the barrel-aging process.

Beer

Most distilleries or vintners will sell used barrels but brewers will go to great lengths to secure the barrels they have in mind for a particular project. The Bruery, a craft brewery in Orange County, California, buys barrels by the truckload and selects the exact barrels for each project depending on the sensory analysis of the barrel.  Brewers from Great Divide Brewing Co in Denver, Colorado have been known to travel overseas (to Ireland) to hand-pick barrels for their partner programme with Jameson whisky while Eric Ponce, Barrel Program Manager at Firestone Walker Brewing Co in Paso Robles, California has been sourcing different types of spirit barrel from around the world for many years. “Every barrel needs to meet our requirements as in – the distillery we chose, how long the spirit was matured in barrel, barrels should not be rinsed after emptying etc,” he says.

Oak is full of flavoursome, aromatic compounds that can add another level of depth and complexity to a beer, making it the preferred wood for barrel-aging for many brewers. Jeremy Grinkey, Director of Production, at The Bruery explains: “Oak is easy to work with compared to palm and other woods.  It’s fairly common across Europe and has very tight grains lending to its liquid holding properties. Having said that, we’ve used Cherry and Acacia barrels too for fun.”

beer barrel

Equally important to the flavour of the barrel is the art of blending different beer together to create the desired result. A number of base beers may be aging in different barrels, some of which may be fresh barrels to give a high intensity of oak/spirit flavour and others may have been used before to give a lower intensity of flavour and it is the skilful blending of these beers by the brewer that creates the alchemy. Other flavours may be added along the way such as cocoa, coconut or coffee beans to add further levels of complexity. Ponce at Firestone Walker explains: “Blending starts with the flavour of the barrel. If the barrel is not quality and does not impart the flavours and aromas we are expecting that particular barrel will be discarded, but that predicament doesn’t happen often.”

So how much time should a beer spend aging in a barrel?  There is no definitive answer and it depends on when the beer is ready. “It’s all about taste,” says Ponce. “We have a concept of how long depending on the base beer and type of spirit barrel, plus we measure liquid from each barrel to get analytical and micro specs but overall it’s about taste,” he adds. At the Bruery, sours age anywhere from six months to four years and stouts, barley wine etc will age between 1-3 years. Some beers are ‘double barrel-aged’ which means the beer has been moved into a fresh Bourbon barrel after about a year for extra extraction.

Simply leaving a beer in a barrel and hoping for the best is not going to cut it.   Barrel-aging presents a number of challenges as Bryan Slekes, Senior Director of Finance at Great Divide acknowledges: “Time, consistency and efficiency are the key challenges in barrel-aging.  Beer often takes a year in the barrel before we get what we want out of it, every barrel is different and sometimes individual barrels don’t work out.” Grinkey at The Bruery adds: “Planning and understanding the risk factor is huge. It’s hard to know what something will taste like in two years time, just because beer is put in a barrel doesn’t always make it better.”

Barrel-aged American craft beers are available from select retailers throughout Ukraine.

Lotte Peplow

About the author: Lotte Peplow is the American Craft Beer Ambassador for Europe for the Brewers Association and is based in London, UK.  She is a Certified Cicerone®, BDI accredited Beer Sommelier, beer writer, beer communicator, international beer judge, homebrewer and beer lover.


About the Brewers Association

The Brewers Association (BA) is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The BA represents 5,500-plus U.S. breweries. The BA’s independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers.

Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, takes a deep dive into barrel-aging in the American craft brewing world.

LATEST TRENDS IN AMERICAN CRAFT BEER

Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, takes a deep dive into latest trends in American craft beer.


American craft brewers are renowned the world over for developing creative, exciting new beer styles and many are now available in Ukraine. Here’s a look at today’s most popular beer styles and current trends in the American craft brewing world:

  1. India Pale Ale (IPA) – the most popular beer style in the States with over one third of all sales and the biggest driver of craft beer volume. IPAs are synonymous with American craft brewing and offer hoppy innovation of their own with a variety of iterations from sour, fruited or milkshake to barrel-aged, Brett or Brut IPA.

Forty years ago, American craft brewing innovation kick-started the craft beer revolution that we now see emulated all over the world and the IPA style was, and still is, at the forefront of that movement. One of the key reasons for the success of American craft beer is the proximity to highly sought-after hop varieties which allows brewers to constantly evaluate and select the hops they need.

Beer lovers know that fresh and well taken care of raw materials make for better beer and by selecting hops varieties themselves brewers can develop flavour profiles in beer that may be difficult to match elsewhere.

This fact is borne out by the number of medals and top honours that American craft beer wins at prestigious international beer competitions. The use of high-quality raw materials, relentless innovation, technical brewing expertise and an unswerving commitment to quality ensures American craft beer reaches the beer lover exactly as the brewer intended.

  1. Light beer/Lagers – we’re seeing the emergence of not just craft lager but lighter more sessionable styles such as blonde ale, Kölsch, cream ale and they are starting to drive volume for many small and independent American craft breweries. They appeal to the craft beer drinker who may be aging, having been in the category since its inception, and is now looking for styles with a lower ABV that are light, crisp and easy drinking.

American craft beer

  1. Sour or Flavoured beers – a diverse range of beers that comprise a wide variety of different flavours but are not hoppy or bitter and not IPAs. They include beers that are fruity, spicy, tart, made with adjuncts such as coconut or cardamom, or brewed with Brettanomyces (a form of wild yeast). These styles appeal to younger consumers, aged 21-34 who are starting their craft beer journey and more interested in bold flavours and variety than hops and bitterness.

Whether these younger beer drinkers move into the light beer/lager category or jump directly to IPAs will be watched with interest.

In terms of packaging, cans remain a popular packaging format accounting for 54% of all craft beer packed sales, a figure that has more than tripled since 2016.

Despite the pandemic, 2020 alcohol beverage trends in America were not that different to other years, but how did the beer market hold up? American craft brewers collectively produced 23.1 million barrels of beer decreasing craft’s overall beer market share by volume to 12.3%, down from 13.6% the previous year.   A principal reason for this decline was the shift in how consumers purchased their beer. As pandemic regulations went into effect in March 2020, beer drinkers were unable to visit pubs and bars at the same frequency and looked to off-premises suppliers such as liquor stores and grocery to fulfil their beer needs. This purchasing pattern hit craft beer hardest because the segment has historically been more reliant on the on-premise than the overall beer market. Retail dollar value was estimated at $22.2 billion, representing 23.6% market share and a 22% decline over 2019. Craft brewers provided more than 138,000 direct jobs, a 14% decrease from 2019.

American craft beer

Despite the ravages of Covid-19 on the American craft beer industry, the number of breweries operating remains at an all-time high of 8,794. It’s been a challenging year, but American craft brewers are ever resourceful and have found new ways to connect with their customer base and keep their businesses open, such as enhanced sanitation measures, new technology to limit personal interaction, maintaining social distancing and new routes to market

In 2020 we continued to see the beer market move upmarket, otherwise known as premiumisation.  The craft sector has been a beneficiary of premiumisation in recent years – people may be drinking less but they tend to buy higher priced products. Premium priced beers (including craft, imports, super premium and flavoured malt beverages) are now approaching a majority in terms of total volume and in dollar sales are much higher.

Looking at last year, the steady shift towards premiumisation continued, somewhat surprisingly given the economic destruction wrought by the pandemic, but it looks to be continuing unabated and is likely to continue for another 5-10 years after which it is harder to predict.

Looking ahead, the Craft Brewers Conference, the number one environment in North America for concentrated, affordable brewing education and idea sharing, takes place in Denver, Colorado September 9-12, 2021. Registration opens on May 4, 2021.

In 2022, the Great American Beer Festival, North America’s largest ticketed beer festival, will return in person to celebrate its 40th Anniversary in Denver, Colorado, October 6-8, 2022.

Many American craft beers such as Firestone Walker Brewing Co, Lakefront Brewery Inc, Jolly Pumpkin Artisan Ales, Rogue Ales, Sierra Nevada Brewing Co, Stone Brewing Co. and The Bruery are available in Silpo or Good Wine stores throughout Ukraine, plus selected on trade venues.

www.brewersassociation.org

Lotte Peplow

About the author: Lotte Peplow is the American Craft Beer Ambassador for Europe for the Brewers Association and is based in London, UK.  She is a Certified Cicerone®, BDI accredited Beer Sommelier, beer writer, beer communicator, international beer judge, homebrewer and beer lover.


About the Brewers Association

The Brewers Association (BA) is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The BA represents 5,500-plus U.S. breweries. The BA’s independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers. The BA organizes events including the World Beer Cup®Great American Beer Festival®Craft Brewers Conference® & BrewExpo America®SAVOR: An American Craft Beer & Food ExperienceHomebrew ConTMNational Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer® magazine, and Brewers Publications® is the leading publisher of brewing literature in the U.S. Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com® and about homebrewing via the BA’s American Homebrewers Association® and the free Brew Guru® mobile app. Follow us on Facebook, Twitter and Instagram.

Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, takes a deep dive into latest trends in American craft beer.

Wine: Yes We Wine gives value to tasting data

Through its mobile application, Yes We Wine allows wine professionals to compile all of their tasting data so that they can then be compared with other vintages or with notes recorded by other tasters. The startup, which claims 3,000 users worldwide, is simultaneously launching a platform dedicated to data analysis and event facilitation.


“It’s hard to do a tasting with a glass, a sheet of paper, and a pencil when you only have two hands,” – jokes Vincent Pichot, co-founder of Yes We Wine. Behind this very simple idea of replacing the good old handwritten board with a digital notebook, this young Bordeaux company, founded in 2019, under takes to highlight the data accumulated over the various tastings that punctuate the life of wine professionals, whether they are buyers, wine merchants, owners, or enlightened amateurs.

Available on iOS and Android, the Yes We Wine application lists hundreds of thousands of wines. During a tasting, a starting point is to enter the domain and the vintage concerned to launch the eight-step tool through which the taster will synthesize their assessments. For each wine tested, the application generates a summary sheet kept in memory of the user’s profile who thus has a library of their past experiences.

The eight-step tool provides a taster with the following evaluation criteria, such as acolour, nose flavours, and intensity, palate flavours, concentration, and length, balance of acidity, tannin, and alcohol. In the end, there is a possibility to leave your comment and five-star score.

These data are available for a comparison with those of other tasters either publicly or through private groups organized, for example, in the context of specialized events. “When I taste wine, I need to be able to compare myself whether with another vintage or with the opinions of other tasters,” summarizes the entrepreneur.

A B2B / B2B2C model

Free for the end user, the Yes We Wine application adopts a resolutely B2B positioning. “We are not intended to sell wine, that is why we do not offer to scan the labels”, – specifies Vincent Pichot referencing to the Danish-American juggernaut Vivino which recently carried out a monumental fundraising campaign of nearly 130 million euros.

The Bordeaux startup has chosen to base its economic model on the added value of its tasting data.Since the beginning of the year, it has been offering professionals in the sector to use its platform to organize their tastings, with the possibility of accessing statistical dashboards that will summarize and compile the scores of the various testers, whether they arephysically gathered in the same place or distributed to the different parts of the world.The platform also has a module dedicated to facilitation conducive to the organization of masterclasses or shared sessions.

Passed by Bordeaux Technowest, Yes We Wine joined le Village by CA at the beginning of the year. It also entered the Microsoft for Startups program. Funded mainly on own funds, with the help of regional grants, it claims 3,000 users in 70 countries for its application available in four languages (French, English, Chinese and Russian). At the end of March, Yes We Wine launched a modest crowdfunding campaign on Kickstarter, aimed at accelerating the development of future features. For example, it plans to add a “My coach” button to its mobile application which will offer a centralized view of the different tastings performed by the user.

For the materials of placeco.fr

Through its mobile application, Yes We Wine allows wine professionals to compile all of their tasting data.

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