Gastronomy and Wine Portal

TOP 24 BEST WINES OF UKRAINE, a professional tasting by Masters of Wine from Great Britain, Finland, the Netherlands, Germany and Poland, will be held in Warsaw on July 28-29, 2024. Influential international experts — Masters of Wine — will evaluate the best Ukrainian wines and discuss the prospects of their promotion on the international markets.

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This international event is initiated by Wines of Ukraine within the implementation of the international cooperation programme “EU4Business: SME Recovery, Competitiveness and Internationalisation”, co-financed by EU and Germany.

Among the experts there is Sarah Abbott MW, member of the WTA panel of judges 2022-2023.

Why is this project extremely important for Ukrainian winemaking? 

The purpose of the project is to change the global perception of Ukrainian wine, increase awareness of the Wines of Ukraine brand, and promote export development for Ukrainian winemakers. “We have engaged six Masters of Wine, well-known professionals from key European markets, which are extremely interesting for our exports, to participate in this tasting. The experts will conduct a blind tasting of about 100 Ukrainian wines, after which the TOP 24 (and the shortlist of the TOP 12) of the best Ukrainian wines of 2024 will be announced. Selected by the well-known experts, these wines will set a benchmark for quality, representing Ukrainian winemaking on the international and local markets throughout the year,” comments Svitlana Tsybak, representative of Wines of Ukraine, the Head of the Ukrainian Association of Craft Winemakers and CEO of Beykush Winery.

Who are the experts that will select TOP 24 BEST WINES OF UKRAINE?

Wojciech Bonkowski MW, Poland

Wojciech Bońkowski is a Master of Wine and a wine writer from Poland. Simultaneously he developed a career in wine, working in London before returning to Poland where he published eight books and founded the country’s leading wine website, Winicjatywa (2012), and wine magazine, Ferment (2017). The Ferment media group now also includes a wine events agency, wine school, and publishing house. He was President of the Polish Wine Trade Association (2015–22) and is a member of the Académie Internationale du Vin. He currently focuses on the wines of Italy, Greece, Austria, Central and Eastern Europe. Wojciech is the man, whose support and efforts will make the TOP 24 BEST WINES OF UKRAINE project possible. Quite recently, together with Chris Yorke, CEO Austrian Wine, Wojciech visited Zakarpattia on a consulting and educational mission, having tasted several dozen Ukrainian wines in order to evaluate their quality and potential for export markets. In fact, during that visit the idea of ​​organising a larger-scale tasting and engaging famous Masters of Wine was born.

Wojciech believes that Ukrainian wines have a great, untapped potential on international markets, due to their unique character and quality: “I’ve been following the progress of Ukrainian winemaking for quite a while. During our visit to Zakarpattia in April 2024, I was really struck by the relentless spirit and positive vision of the wine people I met. I consider it both a personal honour and a duty to contribute to their international success. And there is no better way to spread the word than through a great panel of experienced tasters and Masters of Wine who will examine the current production from all of Ukraine’s winemaking regions and select the most exciting wines that can be further promoted at wine events, masterclasses, and reviews on key markets. The final Top24 has the opportunity to perform a very strong representation for Ukraine’s wine sector, while also inspiring other producers in the country to join the next editions and the collective effort to strengthen Ukrainian wine’s image abroad”.

Sarah Abbott MW, United Kingdom

Sarah Abbott became a Master of Wine in 2008, after ten years of working in sales, sourcing, education and marketing roles for specialist fine wine importers of Burgundy, Bordeaux and Italian wines. Sarah writes about wine for diverse publications including timatkin.com, the World of Fine Wine, and Swirl’s company blog. She is a twice-listed finalist in the Roederer wine-writing awards and oversees the content strategy and creation for all client campaigns.

Richard Bampfield MW, United Kingdom

Richard Bampfield passed the Master of Wine Exam in 1990. He regularly guides groups of students and press on visits to Bordeaux and Burgundy, and has been actively involved in the promotion of English wines. He is now probably best known for his work writing tasting notes and evaluating wines for Lidl and is a regular presenter on 67 Pall Mall’s TV channel, www.67pallmall.tv.  Richard is a past Chairman of the Association of Wine Educators and was the European Champagne Ambassador 2009.

Cees van Casteren MW, Netherlands 

Cees spent 14 years in fine chemicals and oenological specialties. Cees started writing about wine in 2004. Since then he has written twelve books and some 600 articles on wine and food. His most recent book is Anyone Can Taste Wine. Cees is a judge at international wine competitions, and WSET Educator. He also runs his own independent wine consultancy and training business. Cees has twice been named Dutch Vinologist of the Year. He currently is Chairman of the United Vinologists, the main association of wine professionals in The Netherlands.

Caro Maurer MW, Germany

Caro Maurer MW has been writing about wine since the early 1990s. She graduated from the course to obtain WSET diploma level five as Germany’s top student. She was the first woman from the German-speaking countries to become a Master of Wine in 2011. Now she shares her working time between the General-Anzeiger, the daily newspaper published in Bonn, and as a writer for Germany’s leading food and wine magazine, Der Feinschmecker (The Gourmet), and the famous British wine magazine Decanter. Caro also works as a wine educator for WSET Diploma across Europe and hosts educational seminars and tastings for numerous wine associations and judges in international wine competitions; at Decanter WWA in London, she is a panel chair.

Heidi Mäkinen MW, Finland

Heidi is Portfolio Manager and Partner of a Finnish wine importing company Viinitie. She became the Best Sommelier of Finland and the second in Chaîne des Rôtisseur’s Jeunes Sommeliers of the World in 2015, and the eight Best Sommelier of the World in 2016. She was selected as one of The Future 50 by WSET and IWSC in 2019. She is also currently the President of the Finnish Sommelier Association and a member of ASI Sommeliers Contests Committee. In addition to her daily job, Heidi teaches WSET at all levels, judges in various international wine competitions, offers consultation, and gives presentations on wine both in Finland and around the world.

What are the prospects and benefits for selected TOP 24 wines? 

“This is a dream project for Ukrainian winemaking and a wow-project for our team,” says Yevgenia Nikolaichuk, Wines of Ukraine ambassador and project leader for the Silpo retail network. “Cooperation with the European Masters of Wine, who will choose the TOP 24 BEST WINES OF UKRAINE for the 2024 season, is an incredible and unique opportunity for Ukrainian winemakers to receive a professional and detailed assessment of the export potential of their wines from well-known experts. In addition, special corners with winning wines that will appear in Silpo stores will make them conveniently available to the local consumer”.

TOP 24 BEST WINES is a marketing project intended to influence the image of Ukrainian wine on the domestic and foreign markets through the validation by expert international professionals.

All wineries meeting certain criteria are invited to participate in the project. It refers exclusively to licensed wineries that already export their wines or intend to do so in the near future.

Please visit the Wines of Ukraine website (https://ukr.wine/top24/) for more details.

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The international cooperation programme “EU4Business: SME Recovery, Competitiveness and Internationalisation” is co-financed by the European Union and the German Government and is implemented by the German federal company “Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH”. The programme aims to support Ukraine’s economic resilience, recovery and growth, create better conditions for the development of Ukrainian small and medium-sized enterprises (SMEs) as well as support innovation and exports. Read more: www.eu4business.org.ua

The content of this publication is the sole responsibility of Wines of Ukraine and does not necessarily reflect the position of the European Union, the German Government, or GIZ.

#eu4business, #StandForUkraine, #gizSME

Photos provided by Wines of Ukraine

 

TOP 24 BEST WINES OF UKRAINE, a professional tasting by Masters of Wine from Great Britain, Finland, the Netherlands, Germany and Poland, will be held in Warsaw on July 28-29, 2024. Influential international experts — Masters of Wine — will evaluate the best Ukrainian wines and discuss the prospects of their promotion on the international markets. This international […]

The Wine Travel Awards, an innovative global initiative in wine tourism founded by Communication Media Group Drinks+, continues its successful collaboration with the Consorzio dell’Asti DOCG. We are pleased to present the consortium’s recent activities and achievements in both domestic and international markets.

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The Consorzio

Established on December 17, 1932, the Consorzio dell’Asti DOCG is one of Italy’s oldest consortiums. The Moscato Bianco grape, which produces the Asti Spumante and Moscato d’Asti wines, is cultivated in 51 municipalities across the provinces of Alessandria, Asti, and Cuneo. This region spans approximately 10,000 hectares and is part of the “Vineyard Landscapes of Piedmont: Langhe-Roero and Monferrato,” a UNESCO World Heritage Site since 2014.

The landscapes of Langhe-Roero and Monferrato were recognized not only for their stunning vistas—rolling hills covered with vineyards, historic villages, and medieval towers and castles—but also for the socio-economic contributions of Moscato Bianco grape growers and Asti wine producers. Some 300 hectares of these vineyards have slopes exceeding 40%, known as “Sorì” (meaning sun-exposed), where manual labor is the only option due to the steep terrain.

Today, the Consortium consists of 1,013 members, including 50 sparkling wine houses, 778 vineyard owners, 153 wineries, 17 wine-making companies, and 15 cooperative wineries. About 90% of the production is exported. The current president of the Consortium is Stefano Ricagno – a sixth-generation winegrower and graduate of the University of Turin as well as Alba’s school of oenology. He is the director of Piemontese sparkling wine producer Cuvage, which is part of the Argea portfolio. Stefano Ricagno was voted by the consorzio’s board in May this year. The director is Giacomo Pondini – he manages the Сonsortium since 2019.

Bottling Report 2023

In 2023, Asti DOCG saw production exceed 90 million bottles, a decrease of 11.8% from 2022. Of these, nearly 61 million were Asti Spumante and just under 30 million (29.3 million) were Moscato d’Asti. Despite a reduction in volume compared to the previous year, the production levels remain consistent with the ten-year average (2014-2023). Asti Spumante production increased by nearly 6% compared to the last decade’s average (57.5 million bottles), while Moscato d’Asti experienced a natural decline of 12.6% due to an oversupply following a record period from 2020 to 2022.

Export Report 2023

Asti Spumante’s export value exceeded 169 million euros in 2023, marking a slight increase (+0.4%) from 2022. According to data from the Consorzio Asti DOCG based on ISTAT figures, Eastern Europe remains the primary market, accounting for over 40% of total exports (with Russia and Latvia alone covering over a quarter of the total market). Western Europe accounts for nearly 34%, North America just under 17%, and Asia and Australia together comprise about 5%.

Palazzo Gastaldi: The House of Asti

Palazzo Gastaldi, a late 19th-century Art Nouveau building, has been the operational headquarters of the Consortium since 1965. This iconic location is symbolic of the region and the DOCG designation. The Palazzo retains an old-world charm, with historic advertisements and posters from Asti’s sparkling wine houses, a corner dedicated to Moscato d’Asti bottles, a stained glass depiction of Bacchus, and a wrought iron staircase railing symbolizing vines and grapes.

Laboratory of Analysis: A Center of Excellence in Aromatic Wine Research

The Consortium’s laboratory in Isola d’Asti is a vital resource for the region, recognized nationally for its excellence in aromatic wine research. The laboratory’s key activities include verifying the suitability of wine batches for DOCG or DOC status, conducting instrumental analyses and microbiological controls, issuing analysis certificates for the wine sector, providing certification services for export, and conducting scientific studies in collaboration with research institutions and companies.

Canelli Officially Recognized as DOCG

Canelli, the birthplace of Moscato d’Asti, was officially recognized as a DOCG on June 30, 2023, as per the European Commission regulation (2023/1327) published in the European Union Official Journal. This designation applies to grapes from 17 municipalities around the Canelli sub-zone, a transitional area between Langhe and Monferrato. The region has been producing wine since 1865, when Carlo Gancia developed the classic sparkling wine method using 100% Moscato grapes. The new Canelli DOCG, particularly the “Riserva” type, will be characterized by its aromatic, sweet flavor, slight overpressure, and low alcohol content, aged for at least 30 months before release.

Sorì Vineyards Towards Registration as Heroic Vineyards

The Consorzio dell’Asti DOCG is working on registering the Sorì vineyards, which occupy about 300 hectares with slopes exceeding 40%, into the register of heroic vineyards, established by a ministerial decree in 2020. This recognition would provide additional support for enhancing the area’s wine tourism offerings. The Consortium is preparing a new mapping to submit an updated list to the region and initiate the national registration process.

Harvest 2023

In 2023, over 838,000 quintals of Moscato Bianco grapes were harvested, potentially producing 83 million bottles. An additional 8,000 quintals were designated for Canelli DOCG production, expected to yield approximately 785,000 bottles of 0.75l each. Despite excellent phytosanitary conditions, the harvest saw a 10.8% decrease from 2022 due to extreme weather conditions, including heatwaves, droughts, and hailstorms in July and August, which slightly affected the Piedmontese designation. A warm September improved grape quality but contributed to reduced fruit weight.

Asti DOCG and Major Sports Events

Asti Spumante and Moscato d’Asti continue to be the official sparkling wines and Silver Partners of the Nitto ATP Finals (Turin, November 12-19, 2023), the grand finale of the tennis year featuring the world’s top eight players. The partnership between the Consorzio Asti DOCG and the Nitto ATP Finals has been extended until 2025. Additionally, Asti Spumante and Moscato d’Asti are the official sparkling wines of the Internazionali BNL d’Italia (Rome, May 2024). The wines also supported the historical re-enactment of the Milan-Sanremo Car Rally in March 2024.

The Wine Travel Awards, an innovative global initiative in wine tourism founded by Communication Media Group Drinks+, continues its successful collaboration with the Consorzio dell’Asti DOCG. We are pleased to present the consortium’s recent activities and achievements in both domestic and international markets. The Consorzio Established on December 17, 1932, the Consorzio dell’Asti DOCG is […]

Winner of the Wine Travel Award 2023-2024 in the Wine Guide/Top Guide, Miguel Leal, founder and CEO of ML Private Tours, received an award from the Prémio Nacional de Enoturismo for his services in the field of wine tourism.

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Miguel’s connection with the world of wine dates back to his childhood in a small family winery run by his grandfather and father. In 2011, Miguel decided to pursue a career in the world of wine, starting ML Private Tours.

Miguel Leal’s company specializes in creating unique travel experiences for clients seeking the best of what Portugal has to offer in the world of wine and gastronomy.

In 2023-2024, Miguel Leal won the Wine Travel Award as the Best Guide. And now, at the third Prémio Nacional de Enoturismo, he received an award for merit in the field of wine tourism.

Winner of the Wine Travel Award 2023-2024 in the Wine Guide/Top Guide, Miguel Leal, founder and CEO of ML Private Tours, received an award from the Prémio Nacional de Enoturismo for his services in the field of wine tourism. Miguel’s connection with the world of wine dates back to his childhood in a small family […]

Nestled in the heart of France’s Cognac region stands a beacon of excellence in the world of fine spirits. For five generations, this family-owned house has been crafting liquid gold, bringing beauty and refinement to create emotions and pleasure for those who appreciate the finer things in life.

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Recently, Camus announced a new mission in collaboration with Liquid Icons and the Gérard Basset Foundation. This collaboration aims to award The Alexa Camus Golden Vines® Scholarships in Spirits. This scholarship seeks to enhance the inclusion of historically underrepresented communities within the spirits industry and provide them with the prestigious option of a 5-day intensive training at the Camus Cognac House after they finish the WSET Level 3 Award in Spirits program, gaining firsthand experience and developing the knowledge and skills needed to excel in the spirits industry. The winners received a privilege reserved for a select few—a visit to the perfect cognac production, where passion meets precision and tradition dances with innovation.

Among the five winners was Drinks+ columnist and Wine Travel Awards Advisory Board member – Kateryna Yushchenko. We invite our readers to join her on an exclusive and exciting five-day journey into the world of Camus Cognac.

Day 1: Unveiling the Terroir – The Foundation of Greatness

Stepping onto the hallowed grounds spanning an impressive 195 hectares in the heart of the Borderies cru, one is immediately struck by the breathtaking beauty of the rich tapestry of valleys and woods that unfold before the eyes. The landscape whispers tales of five generations of passionate makers, each leaving an indelible mark on this storied land.

“Welcome to the birthplace of liquid emotion”, echoes the greeting as the journey begins.

Traversing the estate reveals the secret behind the intensely aromatic spirits – a mesmerising variety of soils that create a symphony of flavours. Six different types of soils or crus are present, with a focus on five main subsoils:

1. Brown and red clays with large flints
2. Clay-limestone soil with crumbly limestone
3. Clay with small flints
4. Hard superficial limestone soil with 5 to 10 cm of topsoil
5. Hard limestone soil with deeper soil

The Lagite vineyards on the hill are characterised by clay with grey chalk, while the other side boasts red clay with flint (silex) and deeper layers of flintstone and chalk. These diverse soils form the foundation of the complex flavour profiles. Each terroir contributes its unique personality to the final elixir. The flints in the soil, glinting in the sunlight, catch the eye – nature’s little flavour bombs, helping to create distinctive mineral notes in the spirits.

The vineyard management practices are equally fascinating. Double trunk pruning is employed, with average roots reaching up to 1.7 meters. Many old vines are maintained to preserve flavour complexity. Perhaps most intriguing is that the five distinct vineyard plots produce five different types of cognac, each harvested and stored separately to maintain its distinct characteristics.

The day concludes at the Château du Plessis, where the first vines cultivated by the family still stand proud. The first tasting takes place over the vineyards bathed in the golden light of sunset. The complex aromas dancing in the glass are a testament to the diverse terroir explored throughout the day.

Day 2: The Art of Grape Cultivation – Nurturing Nature’s Gifts

The second day dawns bright and clear, perfect for delving into the world of grape varieties. The journey begins in the heart of the vineyards, where rows upon rows of vines stretch as far as the eye can see. This hands-on learning experience allows for touching the vines, smelling the grapes, and truly understanding the art of grape cultivation.

Ugni Blanc dominates with 95% of plantings, but the smaller plot of Folle Blanche vines truly captivates. “This is our secret weapon,” comes the explanation. “Temperamental to grow, but the eaux-de-vie it produces? Unparalleled aromatic intensity.” The house is actively working to increase the proportion of Folle Blanche in their vineyards, a bold move that speaks to their commitment to creating the most aromatic spirits in the world.

As the day progresses, the challenges and innovations in modern viticulture come to light. Climate change has pushed harvest dates earlier, requiring constant adaptation. “But we’re not just reacting,” they assure. “We’re proactively shaping the future.” A partnership with BNIC (Bureau National Interprofessionnel du Cognac) is underway to develop grape varieties resistant to climate extremes and diseases, ensuring the longevity of their craft.

The harvest process is a marvel of efficiency, typically starting in September and lasting three weeks. Mechanical harvesting begins at 6 a.m., rushing to capture maximum acidity and freshness. Rapid pressing follows to avoid oxidation. Acidity and alcohol control are crucial aspects of production. The aim is for a maximum of 12% alcohol, with total acidity controlled to an average pH of 2.3. The target sugar level results in 10% alcohol for fermentation – all part of controlling maturity to improve quality. An experimental vineyard showcases three types of yeast used to create different aroma profiles in their wines. This is where science meets art, with each yeast strain revealing different grape characteristics and creating unparalleled complexity in the spirits.

The fermentation process is equally fascinating. It starts to develop aromas quickly, with temperature maintained at 25°C, then chilled to 10°C to stop the process. Before distillation, the wine is decanted and lightly filtered, keeping some lees to enhance the aromatic profile. The day concludes with a blind tasting of wines produced with different yeasts. The variation in aromas and flavours is astounding, offering a newfound appreciation for the meticulous care that goes into every step of the production process.

Day 3: The Alchemy of Distillation – Where Science Meets Magic

The third day immerses visitors in the magical world of distillation. It begins with a crash course in the science behind the process, exploring the intricate dance of heat, vapour, and condensation that transforms wine into eau-de-vie. With their gleaming surfaces, the copper stills reflect the passion that goes into every batch. “These beauties are the heart of our operation,” the explanation says. “Each one has its personality, and knowing how to coax the best out of them separates good spirits from exceptional ones.”

An exciting tidbit emerges: distillation must be completed before March 31. Unable to use sulfur, they rely on colder weather to prevent the wine from spoiling. Both clear wine and wine with lees are used for a richer aromatic profile. Before distillation, the wine is decanted and lightly filtered, keeping some lees to enhance the aromatic profile. The aim is to keep all the lees and distil with them to increase the number of esters and fatty acids, even though it makes the process more expensive and labour-intensive as it is manual. Their patented “Intensity” distillation process truly sets this house apart. This innovative technique allows for selecting the most aromatic fractions during the second distillation, resulting in eaux-de-vie that are up to seven times more aromatic than those produced through standard methods. The pot stills’ capacity is impressive—they can hold up to 20,000 litres, but 2,500-liter stills are used here. The distillation cycle is longer due to the inclusion of lees.

In the ageing cellars, surrounded by rows of oak barrels, two charming concepts are introduced:

1. The “angels’ share” – the amount of spirit lost to evaporation during ageing
2. The “devil’s cut” – the portion absorbed by the wood casks

“Every year, we lose about 2% of our spirit to the angels. It’s the price we pay for the magic that happens in these barrels.” The heady aroma permeating the air is the angels’ share made manifest.

The ageing process in oak casks focuses on natural aromas and flavours, with a balanced profile of four axes: oak, fruit, spice, and flowers. Fine-grain oak from the Limousin region is used exclusively. A tasting of eaux-de-vie at different stages of ageing allows one to experience firsthand the transformative power of time and oak.

Day 4: The Art of Blending – Becoming the Master Blender

The fourth day dawns with a sense of anticipation – it’s time to step into the shoes of a Master Blender. The six crus of Cognac are introduced, with a focus on the four that this house primarily works with:

1. Fins Bois: The largest cru, known for structured eaux-de-vie with distinguished fruity notes;
2. Borderies: The smallest and most precious cru, prized for its floral and mineral aromas;
3. Petite Champagne: Noted for delicate, fine eaux-de-vie with a predominantly floral bouquet;
4. Grande Champagne: The premier cru, celebrated for the finesse of its bouquet and slow maturation;

Tasting eaux-de-vie from each cru reveals their distinct personalities. In the blending room, surrounded by an array of glasses, pipettes, and decanters, the challenge begins: to create a unique blend from four glasses, each from a different cru. Under the watchful eye of Julie Landreau, Cellar Master, the experimentation begins. A dash of Fins Bois for structure, a generous pour of Borderies for that signature floral note, a touch of Petite Champagne for elegance, and a whisper of Grande Champagne for finesse. The process offers a deep appreciation for the nuanced art of blending. It’s a delicate balance of science and intuition, requiring a keen nose and palate and an understanding of how different eaux-de-vie will evolve together over time.

The house focuses on blends rather than vintages, distilling by cru to maintain the integrity of each type of soil.

With the blend perfected, it’s time to visit the ageing cellars to fill a personal bottle directly from a cask. As the rich, amber liquid flows, there’s a sense of pride and accomplishment. This unique creation expresses the journey into this world of fine spirits.

The day concludes with a celebratory tasting, sharing creations with fellow travellers and the team. It’s a moment of conviviality and shared passion, embodying the spirit of the house.

Day 5: The Pinnacle of Craftsmanship – Les Ateliers

The final day grants access to the hallowed workshop. This is where the most extraordinary creations come to life – masterpieces that pay homage to prominent figures, literature, architecture, music, and culture. One of the master craftsmen, eyes alight with passion, explains: “Here, we push the boundaries of what our spirit can be. It’s not just about taste – it’s about creating a complete sensory experience.”

Throughout the day, some of the most exceptional creations are unveiled:

1. The Gérard Basset Tribute: A special blend selected by Lewis Chester featuring notes of spices and black pepper with a long finish. The decanter, adorned with a gold-coloured engraving of Gérard Basset, is protected by an elegant leather case with a saffron-coloured interior.

2. Symphonie: A piece commemorating Vivaldi, Mozart, and Verdi. It includes three exceptional cognacs:

•    A 48-year-old Petite Champagne expressing Vivaldi’s refinement and vividness
•   A 25-year-old Fins Bois with fresh and gourmet notes, paying tribute to Mozart’s complexity
•    A 33-year-old Borderies with notes of fresh fruits and vanilla, symbolising Verdi’s liveliness

The set is presented in an exclusive organ-shaped display made from pewter and staves from barrels that once contained the house’s spirits.

3. Cuvée 4.186: A blend of four powerful, complex, and elegant eaux-de-vie with a combined age of 186 years. The presentation is a work of art featuring a stone-faced box with an engraved quote from Virgil.

Examining these masterpieces, it’s clear how each one tells a story, not just through the liquid it contains but through every aspect of its presentation. It’s a holistic approach to luxury that engages all the senses.

The house’s approach to quality assurance is equally impressive, including using gas and liquid chromatography to monitor and maintain flavour profiles. Their commitment to sustainability is evident, with environmental certification aimed for 100% by 2028 and the implementation of biofuel tractors and AI in spraying.

The journey concludes with a farewell dinner, during which spirits are experienced in unconventional ways.

It begins with a tasting of chilled spirit, a revelation that challenges preconceptions about how it should be enjoyed. Then, a series of innovative cocktails are introduced:

1. Spitfire: A zesty blend of VS, crème de pêche, lemon juice, egg white, sugar syrup, and white wine
2. Perico: A tropical concoction featuring VS, Lenar Vermouth, coconut rum, lime sherbet, pineapple juice, and a dash of Jamaican rum
3. Avignon: A sophisticated mix of Ile de Ré VSOP, chamomile syrup, and frankincense

Each cocktail is a testament to the house’s rule-breaking spirit, demonstrating that even a drink steeped in tradition can be excitingly contemporary. As glasses are raised for a final toast, there’s a reflection on the journey. These five days have offered knowledge and a profound appreciation for the artistry, science, and passion that goes into every drop. It’s clear why this house is renowned for producing measurably aromatic spirits, boasting a superior, well-balanced complexity and a long, lingering finish. Departing with a deeper understanding, a bottle of a unique blend, and memories that will last a lifetime, you’ll also have a new perspective on what it means to create something truly exceptional. In this world, true artistry knows no bounds when creating the extraordinary.​​​​​​​​​​​​​​​​

Reflecting on this extraordinary journey, I find myself enriched with knowledge and deeply inspired. The passion, craftsmanship, and dedication behind every drop of Camus cognac is truly awe-inspiring. This experience has not only deepened my appreciation for fine spirits but has also ignited a newfound admiration for the art of cognac-making.The Alexa Camus Golden Vines® Scholarship program is an incredible opportunity for those looking to immerse themselves in the world of spirits. I wholeheartedly recommend this experience to anyone passionate about the craft. It’s more than just a tasting tour; it’s a transformative journey that will forever change how you perceive and appreciate cognac.

To those considering applying for this scholarship: do it. The knowledge you’ll gain, the experiences you’ll have, and the connections you’ll make are invaluable. Camus Cognac has not just won my admiration; it has earned me a lifelong enthusiast. This is an adventure not to be missed for anyone serious about the world of fine spirits.​​​​​​​​​​​​​​​​

Nestled in the heart of France’s Cognac region stands a beacon of excellence in the world of fine spirits. For five generations, this family-owned house has been crafting liquid gold, bringing beauty and refinement to create emotions and pleasure for those who appreciate the finer things in life. Recently, Camus announced a new mission in […]

2020 Château Angélus Grand Vin Blanc Vin de Pays de l’Atlantique is a blend of four varieties – Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon. “Blending four unlikely bedfellows has resulted in a wine that is far greater than the sum of its parts.” says leading wine writer Raymond Blake of this first vintage of 2020.

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Château Angélus, Wine Travel Awards nominee and winner, one of the largest and most prestigious estates in Saint-Emilion, hardly needs an introduction to Bordeaux lovers, and indeed to anyone who understands wine. Château Angélus is synonymous with impeccable quality and success. And Château Angélus regularly appears in the movies, it played the leading role in three James Bond films, in the iconic film about the life of Edith Piaf, and others.

“However, until now its popularity has been based solely on the quality of red wines,” writes Raymond Blake in his research.

Château Angelus wines have a deep red color, an elegant aroma filled with floral and berry tones, dominated by the shades of coffee and plums. And here is the 2020 Château Angélus Grand Vin Blanc Vin de Pays de l’Atlantique, a unique white wine (only 2,000 bottles per year), and as the château says “it will never reach a wide audience, the wine is only available for receptions at the estate”.

“For the production of Château Angélus Grand Vin Blanc, we keep only the best grapes from a very small plot. The result is a micro-cuvee, which is produced in the amount of 2,000 bottles per year. We reserve this rare wine for the receptions held at the estate with our most loyal customers, as well as for the Angélus dinners organized with our partners,” the château owners say.

Grand Vin Blanc wine is made from Chardonnay (40%), Chenin Blanc (20%), Sauvignon Blanc (20%), Semillon (20%). 13% ABV.

Raymond Blake writes that “trying to dissect the aroma and flavor of this wine, to determine the contribution each grape variety makes, is largely a futile exercise. A tasting might attribute the Chardonnay to the base, the Chenin gives a bit of minerality, the Sauvignon – freshness, and the Semillon delivers a light shine. The shape of the bottle and the elegant label, which attracts attention with its simplicity, rather than bright decorations, create an attractive and winning combination.”

The aroma is pure fruit and fresh flowers. The beautiful depth of taste turns into a crystal clear and long aftertaste. “Balanced and precise wine.”

2020 Château Angélus Grand Vin Blanc Vin de Pays de l’Atlantique is a blend of four varieties – Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon. “Blending four unlikely bedfellows has resulted in a wine that is far greater than the sum of its parts.” says leading wine writer Raymond Blake of this first vintage of 2020. […]

At the end of June, Drinks+ participated in a truly historic event – the first Ukrainian regional wine competition, Silver Lands Wines 2024, held in Mukachevo according to OIV international standards.

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The forum, which combined the competition and the conference, was organized by the NGO “Association of Grape Growers, Winemakers, and Distillers of Transcarpathia” in collaboration with the Food and Agricultural Organization of the United Nations (FAO) and the European Union project “Institutional and Political Reform of Small-Scale Agriculture in Ukraine” (IPRSA). The team comprised the country’s most experienced specialists: competition director Professor Nataliya Kameneva of Odesa National Technological University; international observer (FAO representative) Dr. Oksana Tkachenko, head of the Department of Wine Technology and Sensory Analysis at Odesa National Technological University; Oleksandr Garnovdiy, head of the “Association of Grape Growers, Winemakers, and Distillers of Transcarpathia”; and Ivan Bachurin, president of the Ukrainian Sommeliers Association, who oversaw the work of the tasting commissions.

Drinks+ communication media group acted as the international information partner for the event.

Silver Lands Wines represents a unique terroir in Ukraine. The primary goal of the association members is to create a comprehensive portrait of the wine-growing region, defining wine styles, descriptors, and ultimately the image of the territory. To achieve this, the organizers undertook extensive efforts to collect samples, code them, and invite both national and international experts to participate in the tasting commissions. According to observers and participants, the competition adhered to the highest standards. Tasters used the Gustos.Life software, which operates on a blockchain basis. Ten wine professionals from Ukraine and Hungary evaluated 113 samples from 32 producers.

The commission on red wines was chaired by Olga Pinevich-Todoriuk, the editor-in-chief of Drinks+ magazine, who shared her thoughts on the event:

“Honestly, I am impressed by the fact that in Ukraine, every year, despite the challenges we face together, new wine pearls are discovered. The wines from craft producers in Transcarpathia, which have enormous potential both domestically and internationally, were a revelation for me. With my many years of experience in judging international wine competitions like Mundus Vini and Concours Mondial de Bruxelles, I can responsibly claim that these wines truly looked impressive and, most importantly, promising. Despite the challenging role I had, where the style of the white Silver Lands Wines is already well-defined, the red wines are still in the formative stage – a sketch, so to speak. Winemakers are exploring, selecting potential varieties and technologies suitable for the terroir. Of the 57 samples in my commission, only four were removed due to deficiencies, and another 10-12 percent received low scores. However, the majority passed the test, receiving high marks and awards – considering that OIV standards dictate strict quantitative limits for winners. Unlike most world competitions, where up to 80% of submitted samples can win medals, OIV standards involve a very critical selection, awarding only up to 30% of the declared titles. Notably, out of 19 gold medalists, only eight were red, indicating room for growth.

Yes, perhaps the economic situation is not favorable for experiments at the moment. Ukrainians and their businesses now need to survive. But I see a clear and bright future for Silver Lands Wines, not only for the whites, which are already demonstrating a high level, but also for the reds. They have everything needed to develop their own distinctive style. Of course, this is the domain of the technologists. However, based on my experience and intuition, I would suggest experimenting with aging, including the use of different containers such as cement and amphorae. It might be wise to move away from trying to imitate Bordeaux and instead seek inspiration from regions like Austria or Hungary. One of my Hungarian colleagues even noted a resemblance to wines from the vicinity of Sopron among the Mukachevo samples. Considering the climate, it might even be worth looking to Burgundy as a model. I am confident that Silver Lands Wines will find their unique identity in the next 3-5 years and become elegant, light-style wines.”

And even today, it is essential to focus on selling Pet Nats and ciders – trendy, low-alcohol drinks with significant demand, especially in the summer. Therefore, the palette with which the portraits of Silver Lands Wines will be painted is very wide and bright.

My personal favorites from the competition include:

• Chateau Pauk, “Cahor” dessert (Cabernet): Berry notes in the aroma, with chocolate, coffee, and cream notes in the taste. A perfectly balanced, elegant wine with a truly dry finish.
• “Shalanky Agro Invest”, “Merlot” 2017: Structured with fairly strong tannins, well-balanced, and featuring aromas of elegant spices, cooked berries, and herbs.
• Urst Family Cellar: Dornfelder 2018 and Cabernet/Shiraz 2018.
• KOVACH WINERY: As always, at the top with their unforgettable, elegant, and light Zweigelt 2019, which is still tannic and strong. By the way, wines from the Zweigelt variety are a serious contender from winemakers. In addition to the well-known Kovacs, I’d like to highlight the producer Vasyl Lendiel with his “Zweigelt” 2021.

Philosophy Through the Prism of History

The second day of the event was dedicated to the conference “Silver Lands Wines: Philosophy, Strategy, and Tactics of Geographical Indication Development.” The discussion centered on developing and popularizing the winemaking tradition of Transcarpathia by strengthening and promoting the geographical indication of the Silver Lands Wines.

The presentation topics were aptly chosen:

• ” Silver Lands Wines: History and Traditions”
• “Development of the Grape and Wine Industry During the Formation of Geographical Indications”
• “Grapes, Winemaker, Wine: Legislative Regulation and Market Needs”
• “Technical Varieties of the Transcarpathian Region: Past and Future”
• “Comprehensive Ecological Searches of the Territory: A Component of Developing the Specification of Products from Geographical Indications”
• “Tasting Competition: A Tool for the Development of Geographical Indications. General Impressions of the Current State of the Quality of Regional Wines”
• “Geographical Indication as a Tool for the Development of Agrotourism. Presentation of the Concept of the Wine, Honey, and Bryndza Route in the Transcarpathian Region”

You can watch the video of the presentations here.

The list of winners is here.

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D+ File

The awards for the Silver Lands Wines competition were distributed as follows:

• GRAND PRIX: Wine category over 96 points.
• GOLD MEDAL: 88-95.9 points.
• SILVER MEDAL: 82-87.99 points.
• BRONZE MEDAL: 78-81.99 points.

Winemaker Roman Mushka received the highest award with the 2002 “Rose” wine, scoring 97.8 points and earning the Grand Prix.

In total, 19 wines were awarded gold medals, 32 received silver medals, and 37 were honored with bronze medals.

At the end of June, Drinks+ participated in a truly historic event – the first Ukrainian regional wine competition, Silver Lands Wines 2024, held in Mukachevo according to OIV international standards. The forum, which combined the competition and the conference, was organized by the NGO “Association of Grape Growers, Winemakers, and Distillers of Transcarpathia” in […]

The south of Ukraine, Odessa, despite the war, is turning into a Klondike for the modern gourmet. Here you can find both expressive wines and the unique Odessa cuisine, which has absorbed the brightest flavors of the traditional tables of various peoples who have lived on these lands since time immemorial. The fame of the Odessa cuisine is spreading around the world: it is natural that Ukrainian Bessarabia’s Wine and Taste Route was the best in the Region of the year category of the international Wine Travel Awards 2022-2023.

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And, perhaps, there is no Odessa dish which is more interesting, ancient and cosmopolitan than holubtsi, or dolma, as they are called in some countries. There are several versions that explain the origin of holubtsi – Turkish, Chinese, German, French and Greek. In an Aristophanes` comedy one of the heroes asks to serve him cabbage leaves with pork – and that gourmet, let me remind you, made his order as far back as in 425 BC.

In 2023 holubtsi recipes were included in the National list of the non-material cultural heritage elements of Ukraine. This June the Club of wine fans “Vintage” and the project “Gastro Bessarabia”, the founders of which are Yulia Sushchenko and Olga Klymenko, jointly decided to pay tribute to this dish and organize a holubtsi festival. And in order to demonstrate all the variety of the dish, they arranged a bright “parade of holubtsi “.

It turns out that there are so many recipes for holubtsi that even the most dedicated researchers of the  world gastronomy have not heard of some of them. So, at first the guests tasted holubtsi with fish, where the dish is wrapped in a grape leaf; then – holubtsi with beef, where the minced meat is “dressed” in beet leaves, stewed with beets and in beet kvass. Next, the housewives surprised us with incredible holubtsi with cheese in a linden leaf, and for dessert they served “sweet holubtsi ” – ice cream in a “ship” made of zucchini and baked zucchini flowers. And all this is accompanied by various sauces, which emphasized the taste qualities of each dish.

The south of Ukraine, Odessa, despite the war, is turning into a Klondike for the modern gourmet. Here you can find both expressive wines and the unique Odessa cuisine, which has absorbed the brightest flavors of the traditional tables of various peoples who have lived on these lands since time immemorial. The fame of the […]

Coolness in the heat – the nominee of the Wine Travel Awards 2023-2024 has presented a new summer cocktail – RUTA TONIC.

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Some time ago TM RUTA together with OTB Studio organized an all-Ukrainian cocktail competition using RUTA balm – Ruta Cocktail Challenge 2024. With incredible creativity, the participants demonstrated that local drinks are tasty, cool and fashionable.

And now RUTA offers summer in a glass, a cocktail that promises to become a favorite of all those who prefer a natural product, local drinks and simplicity of execution. Summer cocktails should be light and juicy, which is exactly what RUTA TONIC is.

For its preparation, you will need 45 ml of craft RUTA balm, 120 ml of dry tonic and a slice of lemon. Everything is very simple! This is the best summer cocktail.

Coolness in the heat – the nominee of the Wine Travel Awards 2023-2024 has presented a new summer cocktail – RUTA TONIC. Some time ago TM RUTA together with OTB Studio organized an all-Ukrainian cocktail competition using RUTA balm – Ruta Cocktail Challenge 2024. With incredible creativity, the participants demonstrated that local drinks are tasty, […]

At the most prestigious wine competition Decanter-2024 and at one of the most significant and influential “traveler” wine competitions in the world, Concours Mondial de Bruxelles-2024, wines from the Greek winery Semeli Estate received gold medals.

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Founded in 1979, with deep roots in age-old winemaking traditions and an eye to the future, Wine Travel Awards nominee Semeli Estate produces wines of exceptional quality. In order to ensure the best possible quality of grapes, Semeli winegrowers are currently in the process of transitioning from traditional to regenerative viticulture.

Hard work and love for one’s work usually bear fruit – currently, one of Semeli Estate’s excellent wines – Semeli Estate Mantinia 2023 was awarded gold medals at the Decanter-2024 and at the Concours Mondial de Bruxelles-2024 competitions.

Semeli Estate Mantinia 2023 is a wine with a complex nose with typical Moschofilero aromas of nutmeg, zest, rose, papaya, mango, peach, pear. The taste is full, balanced, with good acidity and a sense of citrus aftertaste. The wine is recommended to be served with risotto, pasta with white sauce, dishes with lemon sauce, roasted pork with greens.

Also, at the Concours Mondial de Bruxelles-2024, the winery received gold for Semeli Nemea Grande Reserve 2019 and Semeli Spondee 2021, as well as silver for Semeli Nemea Reserve 2021 and Semeli Thea Mantinia 2022.

“We are very happy and immensely proud of this prestigious recognition, we celebrate the outstanding quality of our wine!” – the winemakers comment on their victory.

Semeli offers its guests a variety of options for wine tasting, production tours, and grape picking. Wine tourism programs are available each day from Monday to Sunday, except Tuesday.

We congratulate the team of winemakers on such a well-deserved victory and wish them many more prestigious awards to add to the treasury of their success.

Photo: concoursmondial.com

At the most prestigious wine competition Decanter-2024 and at one of the most significant and influential “traveler” wine competitions in the world, Concours Mondial de Bruxelles-2024, wines from the Greek winery Semeli Estate received gold medals. Founded in 1979, with deep roots in age-old winemaking traditions and an eye to the future, Wine Travel Awards […]

A highlight in the international wine calendar was the tasting held in honor of the Wine Travel Awards Ceremony at the prestigious London Wine Fair. The event attracted distinguished guests, including sommeliers, distributors, association heads, MWs, and wine tourism operators from the USA, China, New Zealand, Great Britain, and other European countries.

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Wines from six countries were featured in the celebratory tasting, including star locations of wine tourism in Georgia, the castles of Moldova and Romania, a model winery in Great Britain, and one of the leaders in winemaking from New Zealand. The youngest participant was the Italian winery Tenuta Manoylo from the Marche region, which debuted on the world stage this year. It has already earned the nickname “star of the region” by winning top awards at the prestigious international competition Mundus Vini and, just a few days ago, securing a gold medal at the Concours Mondial de Bruxelles in Mexico.

To analyze this young brand, D+ reviewers requested the main speaker of our event, Robert Joseph, to comment on the wines of Tenuta Manoylo, the winner of this Wine Travel Awards 2023-2024 edition in the Progressive Approach category.

Despite the impromptu nature of the discussion, Robert Joseph examined the style and quality of the three wines presented at the Wine Travel Awards with his characteristic professional meticulousness.

2021 Tenuta Manoylo, Passo del Borgo, Marche IGT Passerina (€81- 6 bottles)

• Appearance:  Straw, with hints of green.
• Nose: Lovely fresh nose with lemon, lime, grapefruit and angelica root as well as a hint of wild thyme and sage.
• Palate: the citric promise carries through, though with lime coming to the fore. The herbs are there too, with some very attractive stony, salty character.  Medium-bodied and bone dry, but the acidity is wrapped in attractive rich texture and a very long finish. Very attractive food wine.

2021 Tenuta Manoylo, Passo del Borgo, Marche DOC Falerio (€113 – 6 bottles)

• Appearance: Straw –slightly deeper in hue than the Passerina. But still hints of green.
• Nose: Ripe lemon and lemon curd /preserved lemons on the nose plus some floral notes and peach and saline character.
• Palate: Lemony and bright but with some green olive fleshiness and definite mineral notes. This is richer and rounder than the Passerina and tastes as though it has seen some wood. The finish is rich and long and, again evocative of those preserved lemons.

2021 Tenuta Manoylo, Passo del Borgo, Marche IGT Sangiovese (€170 – 6 bottles)

• Appearance: Mid red colour with rim showing the beginning of maturity.
• Nose: Attractive nose of plum and cherry, ripe strawberry, with some sandalwood and vanilla.
• Palate: Τhe same fruits are there, with the ripe strawberry very apparent along with pepper and herbs – oregano – and some well-integrated oak. The tannins are ripe and with characteristic Sangiovese dryness.   I am curious to see how this will age and how the fruit and alcohol will hang together.

General impression

I was especially impressed by both whites and, in particular, the Passerina which is a very well made, characterful wine which deserves to do well in restaurants everywhere, but especially those specialising in fish and seafood.

The Pecorino is also very good. I was interested to see that it is aged in tonneau. I thought I detected a hint of newer oak and would not have minded a very slight bit more.

Based on the website prices, I thought the Passerina very fairly priced – at a premium level.

This is a business and brand that appears to be going / has gone through some changes. The shaped ‘front’ label design is clever and stylish.

To summarize Robert Joseph’s comments, Tenuta Manoylo has successfully passed another authoritative quality test. Receiving a high rating from a specialist of this level is another road sign for professional clients and wine lovers.

A highlight in the international wine calendar was the tasting held in honor of the Wine Travel Awards Ceremony at the prestigious London Wine Fair. The event attracted distinguished guests, including sommeliers, distributors, association heads, MWs, and wine tourism operators from the USA, China, New Zealand, Great Britain, and other European countries. Wines from six […]