Gastronomy and Wine Portal

ProWein in Düsseldorf (27-29 March) aims to be a successful physical event ensured by the legal framework set by the current Covid-19 Protection Ordinance.

The outlook for ProWein 2022, the world’s biggest and most relevant trade fair for wines and spirits in Düsseldorf, is promising – in every respect. Preparations are in full swing, the market is eagerly awaiting ProWein from 27 to 29 March 2022 as the first physical event held for two years. Additional tailwinds for ProWein come care of the current, recently adopted Covid-19 Protection Ordinance. This new Ordinance (last updated in August 2021) provides the legal framework and prerequisites for holding a trade fair that proves successful for both exhibitors and visitors.

“Over the past few weeks our planning – such as stand space allocation for exhibitors, the organisation of tastings, limitation of visitor numbers, aisle width or a possible registration for tastings – was primarily determined by a very restrictive Covid-19 Protection Ordinance,” explains Michael Degen, Executive Director of ProWein, and goes on to say: “Now we can finally get down to the concrete planning and organisation in the interest of the sector.”

What does this mean for exhibitors and visitors? ProWein 2022 will be extended to include three more halls – taking it up to 13 halls. This allows the aisles between stands to be widened from four to six metres (so far three metres) and ensures the 1.5 m distancing rule can be observed. “To avoid misunderstandings from the outset: the rented exhibition space will not enlarge – we are only making three additional halls available. At the end of the day it’s like in a vineyard where the distance between the individual rows would be increased to improve ventilation of the vines” explains Michael Degen. “With this move we strike the necessary balance between pandemic-related minimum distances and a sufficiently high attendance figure – thereby laying the foundation for a successful trade fair: many contacts and leads for our exhibitors.”

Essentially the structure of ProWein will then look as follows:

Halls 1, 4 and 5: Germany

Hall 5: Austria and Europe

Hall 7.0: same but different

Halls 9 to 11: France

Hall 11: Europe and spirits

Hall 12: Overseas

Hall 13: Portugal

Halls 13 and 14: Spain

Hall 15: Europe

Halls 15 to 17: Italy

Hall 17: Europe

Another benefit comes care of the current Covid-19 Protection Ordinance: tastings can be organised easily and without any red tape, registration is no longer required at each stand. Tastings are possible at assigned places. Even tastings at the stand peripheries are permitted subject to compliance with specific rules. To put it in a nutshell: registration and compliance with the VRT-rule (Vaccinated, Recovered, Tested) ensures smooth holding of ProWein 2022.

ProWein Düsseldorf (27-29 March) aims to be a successful physical event ensured by the legal framework set by the current Covid-19 Protection Ordinance.

In recent years, manufacturers have been trying to make environmentally friendly products in various fields to reduce production waste and emissions of harmful substances into the atmosphere. Recently, these efforts have led to the creation of a unique fuel.

The process for producing biofuels created by TotalEnergies from wine residues such as wine lees and grape pomace includes industrial fermentation, distillation and dehydration. This base is then blended with ETBE (ethyl tert-butyl ether), which is itself a byproduct of ethanol, and several additives to improve fuel performance.

TotalEnergies has announced its 100% renewable fuel produced on bioethanol basis and made from wine residues from the French wine production would be featured at the World Endurance Championship next season. Teams will use this fuel to fill up their cars at the famous 24 Hours of Le Mans.

The International Automobile Federation (FIA) has supported efforts to develop more sustainable fuel and energy sources for racing cars, including in Formula 1.

Jean Todt, FIA President, said: “Endurance racing, by its nature, has always served as an excellent research and development platform and it is an important milestone to have the FIA World Endurance Championship switching to 100% sustainable fuel. It’s FIA’s major goal to implement sustainable energy sources across its portfolio of motor sport disciplines, thus paving the way in the reduction of CO₂ emission, perfectly reflecting our race-to-road strategy as well as the FIA’s PurposeDriven movement.”

This fuel should allow an immediate reduction of at least 65% of the racing cars’ CO2 emissions.

Previously, several research projects have already explored the possibility of using wine waste to create a renewable fuel. Back in 2008, Prince Charles in the UK converted his Aston Martin to run on fuel made from whey and wine waste from the UK wine industry.

Photo: pixabay.com

In recent years, manufacturers have been trying to make environmentally friendly products in various fields to reduce production waste and emissions of harmful substances into the atmosphere. Recently, these efforts have led to the creation of a unique fuel.

For the first time, Vinnytsia’s food producers will present their products at the International Gastronomic Fair of Dijon (France), which will run from October 30 to November 11.

The annual International Gastronomic Fair – Foire de Dijon – will take place in the French city of Dijon from October 30 to November 11. This year will mark the 100th anniversary of the event. Separate halls of the festival pavilion are prepared for participants from other countries who represent the gastronomic heritage of their homeland. This year, along with Italy, India, Canada and Ireland, Ukraine will be among the guests for the first time.

Recently, Vinnytsia producers and craftsmen, representatives of the city municipality and regional authorities met with the coordinator of the Ukrainian pavilion at the International Gastronomic Fair in Dijon, Tetiana Iablonska, at the city council. Tatiana Desoche, a representative of the Foire de Dijon, was also in direct contact via online with the participants of the meeting. Vinnytsia entrepreneurs also took part in the event, among whom not only craft gastro producers were presented, but also representatives of large technological facilities.

“Ukrainians have not yet presented their products here,” said Ms. Desosh. – We will be glad to see the richness of your culture and gastronomy. You will have the opportunity not only to sell your own, but also to taste someone else’s. Please pay attention to the following detail: if the Dijon people like something once, they will constantly buy it in the future.”

Vinnytsia residents were acquainted with the program of the event: the organizers will invite those interested to participate in culinary competitions, workshops, round tables, gastronomic shows, restaurant courtyards and more.

At the end of the conversation, Ms. Desosh reminded Ukrainians of a special feature of the French: “We love to taste something, especially when it is new to us. That is why the Foire Dijon is of great interest every year, it is eagerly awaited every year.”

Tetiana Iablonska, stand consolidator, also highlighted the concept of the Ukrainian stand and the presentation of the Vinnytsia region. The Foire de Dijon will be an opportunity to present Ukrainian food products, industrial goods and culture of our country, as well as to learn the tastes of the French in order to successfully enter the foreign market.

Photo: Vinnytsia City Council

Prepared by O. Hryhorieva

For the first time, Vinnytsia’s food producers will present their products at the International Gastronomic Fair of Dijon (France), which will run from October 30 to November 11.

Grape harvest for white wine in Greece is coming to an end, but winemakers are disappointed – yields have fallen by almost half compared to normal year.

And there are objective reasons for this – there has been no rain since April, and the summer was marked by a record heat. “The last such heatwave was in 1987,” says Elina Dakanali of Estate Argyros. “We saw how the heat blocked development and even burned some grapes,” adds Dakanali.

Winemakers had to worry not only because of the abnormal heat, but also because of uneven ripening, in which careful sorting of berries is essential. “The imbalance and unevenness of ripening was noticed, not only in the same vineyard, but also in single bunches,” says oenologist Nikos Varvarigos of the island cooperative Santo Wines.

Yiannis Paraskevopoulos, founder of Gaia Wines, says yields are 40% below average: “We saw grapes either burned, over-ripe or under-ripe, some quite thick skinned without much juice, so we need to be careful with fermentations.”

Wine Judge, MW Yiannis Karakasis, who this year released the book “The Wines of Santorini”, called 2021 “The Year of the Oenologist” because of the complex work required for breeding and winemaking. “We see lower than usual acidities and higher pH readings,” he notes.

On the positive side, growers have not raised grape prices this year, as they have done almost every year. “I think they finally understood the need to be realistic,” says Paraskevopoulos, as prices per kilo settled at around €3.50. Varvarigos of the Santo Wines cooperative stressed that prices should not exceed that price because overall grape quality was “not good”.

Winemakers across Greece are also wary of the ongoing effects of climate change. In addition to the summer heat, many of the island’s vineyards were affected by hailstorms in May.

In Argolis, on the mainland of the Peloponnese, winemaker George Skouras reports that 2021 was also a difficult year for him, starting with spring frosts and then intense summer heat. “We have had almost nothing,” he says of his vineyards of Chardonnay and Viognier. “Many vines stopped maturation due to heat stress.”

However, 2021 may be more promising for red grapes. For example, in Nemea, according to Skouras, there can be an excellent harvest of Agiorgitiko: “Small and thin-skinned grapes have lots of colour and concentration.”

The red wine harvest will begin in early September.

Photo: viator.com

Prepared by N. Zakharchuk based on decanter.com

Grape harvest for white wine in Greece is coming to an end, but winemakers are disappointed – yields have fallen by almost half compared to normal year.

The Ritz, The Stafford, The Connaught Bar, Gleneagles, Roka, 45 Park Lane and Dukes Hotel are among UK’s top bar talent to judge London Spirits Competition.

The Ritz, The Stafford, The Connaught Bar, Gleneagles, Roka, 45 Park Lane and Dukes Hotel are just some of the prestigious names on the judging panel for the London Spirits Competition. The London Spirits Competition has worked in the last few years to build up the pedigree of its judges and to ensure they all have direct buying responsibilities and understand the disciplines by which certain spirits are chosen to go on a drinks or cocktail list or not.

Only professional spirits tasters are involved in the judging process.

As the competition is focused on quality, design, packaging and value for money it requires judges that have the professional experience of analysing spirits in all aspects of their commercial competitiveness. Points are allocated in all these key areas to come up with an overall score that will determine what medal, or not, a particular spirit is given. This year’s London Spirits Competition is now open for entries.

For any distiller, brand owner, producer or importer the competition is an opportunity to have your products assessed by the top premium on-trade spirits buyers in the country. Learn more at https://londonspiritscompetition.com/

The Ritz, The Stafford, The Connaught Bar, Gleneagles, Roka, 45 Park Lane and Dukes Hotel are among UK’s top bar talent to judge London Spirits Competition.

September 2 at Sotheby’s in London, whisky creators Gordon & MacPhail unveiled the oldest single malt Scotch whisky ever bottled – an 80-year-old from Glenlivet Distillery matured in an oak cask originally laid down in 1940.

To house this most precious of whiskies, Gordon & MacPhail, founded in 1895, commissioned internationally acclaimed architect and designer, Sir David Adjaye OBE to design a unique decanter and oak case around the theme ‘Artistry in Oak’ – a fitting tribute to this landmark moment for the industry, the longest-matured ‘expression’ ever to be released featuring spirit from a Scottish distillery.

Next month in Hong Kong, on 7 October, Sotheby’s will offer Decanter #1 of the Gordon & MacPhail Generations 80-Years-Old release with an estimate of US$100,000-200,000. This special lot will include a singular whisky tasting experience for four in London, conducted by Gordon & MacPhail’s Director of Prestige, Stephen Rankin and attended by Sir David Adjaye, in addition to the framed original cask head of Cask 340 which cradled the spirit for eight decades, and a one-of-one signed lithograph of Sir David’s original, concept drawings.

As part of their release of 250 decanters, Gordon & MacPhail is supporting a local charity, Trees for Life whose mission is to rewild the Caledonian forest. Proceeds from the sale of Decanter #1 will be donated to resource the Trees for Life nursery which grows 100,000 rare, native trees, including oaks, from seed each year.

Sir David Adjaye, OBE, said: “When collaborating, I am looking for like-minded partners in terms of their craft, beliefs and traditions. I loved Gordon & MacPhail’s rigour and obsession with their products and their craft – a romantic commitment that enables one to do exceptional things. Our partnership felt so organic.”

Ewen Mackintosh, Managing Director at Gordon & MacPhail, commented: “Maturing a single malt Scotch over eight decades is an art, similar in many ways to architecture where you are creating something that needs to stand the test of time. Both Sir David and Gordon & MacPhail share a commitment to invest in the future. We both see the significance of creating something exceptional; leaving a legacy for future generations.”

February 3rd 1940 was to become a landmark day in Scotland’s liquid history, when George Urquhart – from the second generation to own the company – had the foresight and vision to lay down spirit from Glenlivet Distillery in a bespoke Gordon & MacPhail oak cask to be enjoyed after his lifetime by future generations.  When the tree harvested to make Cask 340 started its life, Queen Victoria was a newlywed, Tsar Nicholas I ruled Russia, and Abraham Lincoln was a young lawyer practising out of Springfield, Illinois. The cask reached Scottish shores in 1940, as World War Two raged in Europe, having initially held freshly pressed grape juice, then newly fermented wine, before being emptied and filled with mature Sherry for bottling in the UK.

Urquhart passionately believed that each cask needed to be left to reach its full potential, and only when the whisky was deemed ready should it be shared. The optimum time for Cask 340 was to be 80 years – longer than any other Scotch whisky in history. Adding an extra layer of rarity to this release, in 1940 the Ministry of Food cut malt whisky distilling by one third to ration barley for the war effort, and production of Glenlivet fell by two thirds. On 5 February 2020, the decision was taken to bottle the cask’s bounty, which had been nurtured over eight decades by four generations of the Urquhart family.

Integral to the whisky-making process, oak is also the traditional symbol for celebrating an 80-year anniversary and was therefore a fitting choice of material for the case. In his own words, Sir David Adjaye’s design “pays tribute to the role oak plays in transforming liquid into an elixir with almost magical properties” and brings the narrative full circle – the light refracted through the pavilion-like enclosure when the casing is opened recreates sunlight as its shines through oak trees within a natural forest setting.

Photo: Mark Scad

September 2 at Sotheby’s in London, whisky creators Gordon & MacPhail unveiled the oldest single malt Scotch whisky ever bottled – an 80-year-old from Glenlivet Distillery matured in an oak cask originally laid down in 1940.

JancisRobinson.com, the website of renowned wine writer and critic Jancis Robinson, has been acquired by Miami-based digital media company Recurrent Ventures.

Jancis Robinson, who is considered one of the most famous and uncompromising wine critics of our time, needs no special introduction: everyone who is related to the world of wine has undoubtedly heard of this principled lady, who is legendary. We at Drinks+ were lucky to interview Mrs. Robinson, in addition, she was so kind that she agreed at our request to taste the wines of three Ukrainian producers, and she talked about her impressions in the Saturday issue of the Financial Times and in the article Wine Exotica on her portal.

And now the news has come that the site JancisRobinson.com, which Jancis Robinson has been working on since 2000, has changed its owner. The transaction amount has not been disclosed, but it is known that the founder and ideological mastermind of the project will continue to act as editor-in-chief and oversee the work of the international team of the site, consisting of 15 people, of which seven are Masters of Wine. The basic concept and directions of work will not change, but next year it is planned to expand the portal’s capabilities and improve its user interface. The subscription format will also remain, thanks to which all members of the subscriber base from 82 countries of the world have access to more than 200,000 wine reviews, a constant stream of info content and an exclusive version of Oxford Companion to Wine, which Robinson is the founding editor of.

“I’m extremely proud of all that JancisRobinson.com has grown into. We’re now at the point where we need a bigger platform to see the site reach its full potential. This partnership will allow me to focus on what I enjoy most: tasting and writing about wine,” Robinson said.

“I’m thrilled to be working with Recurrent, a dynamic, fast-growing company run by talented, ambitious people who share my ideals of quality, integrity and sustainability. Our members have been the backbone of our company and they will continue to be our primary focus as we welcome even more wine lovers to JancisRobinson.com,” she added.

Lance Johnson, Recurrent CEO, said: “Jancis is one of the most respected voices in the wine world and we’re thrilled that she’s selected Recurrent to shepherd her brand into its next chapter. We’re excited to build upon JancisRobinson.com’s track record of success by providing the support, resources, and expertise the brand needs to grow without changing its editorial mission and integrity.”

Founded in 2018, Recurrent is headquartered in Miami with offices in New York and San Francisco, and a virtual-first team across the US. The company’s portfolio includes 17 digital media brands dedicated to automobiles, home, lifestyle, outdoors, science and technology.

Prepared by I. Chernova based on thedrinksbusiness.com

Photo: JancisRobinson.com

The website of renowned wine writer and critic JancisRobinson.com has been acquired by Miami-based digital media company Recurrent Ventures.

Paula Bosch, the first female sommelier in star gastronomy in Germany, tasted 2017 Thanassis Papaioannou, made from the new grape variety of the same name, and was impressed.

Drinks+ was one of the first to taste the first release of 2017 Thanassis Papaioannou and we are glad that such an authority in the wine industry as Paula Bosch got also interested in this wine.

The wine that became a sensation was released by the leading winery of the Greek region of Nemea – Papaioannou Winery. It was created from a new grape variety, Thanassis Papaioannou, a cross of Ukrainian Odessa Black and Austrian Gewürztraminer.

Paula Bosch is the most famous sommelier in Germany and for a generation she was the guardian of the cellar treasures of the legendary Tantris restaurant in Munich. She knows her job from the front and shares knowledge and interesting facts from her everyday wine life in the blog.

After having tasted 2017 Thanassis Papaioannou George Papaioannou, Nemea / Corinth, Greece, she shares her impressions:

“I got to know this completely unknown wine, 2017 is the first attempt and vintage, during a preliminary rehearsal for a Zoom meeting. A year before the pandemic, when traveling was still possible, I visited George Papaioannou’s winery, although he had not yet mentioned his new breed, Thanasisis Papaioannou, which was named after him. It is a cross variety with high resistance to cold, drought and fungal diseases. Its parents are Odeski Tshiorni (Cabernet Sauvignon x Alicante Bouschet) and Gewürztraminer. Classic aging with 24 months of aging in new oak barrels.”

In her tasting notes, she mentiones: “Finely honed tannins, dense structure, present freshness and juiciness on the palate, which scores with pressure and length. Quiet finish with Amarena cherries in a very long, extremely fine finish.”

“The intense bouquet is reminiscent of an oriental spice market. Frankincense, cardamom, cinnamon, nutmeg, but also withered roses, dried plums, leather, tobacco, even dark chocolate.  Unbelievably rich, complex tannin, which is quite ripe and silky. The rich character, however, is only at the beginning of its development. A new grape variety with astonishing potential, in my opinion,” Paula Bosch sums up.

Vintage 2017 is released in a limited-edition of 1000 bottles. For the information of interested parties and collectors: after the visit of the Drinks+ editorial office, the stocks of new Thanassis Papaioannou wine at the winery have significantly decreased .

Prepared by Oleksandra Hryhorieva

Photo: www.paula-bosch.de

Paula Bosch, the first female sommelier in star gastronomy in Germany, tasted 2017 Thanassis Papaioannou, made from the new grape variety of the same name, and was impressed.

August 31, 2021 is the last day to get super early bird pricing for your wines, beers and spirits.

The London Drinks Competitions pride themselves on being as close to judging beers, wines and spirits as the people who choose to buy them do. Whether it is a busy drinks buyer for a major supermarket, a sommelier for a top Michelin restaurant or a bartender looking for the latest hip spirit for their back bar.

For each product is judged on their quality, their value for money at that price point and what the packaging and design looks like. The separate 2022 awards are now open for London Wine, London Spirits and London Beer and if you enter by August 31 you can take advantage of super early bird pricing.

The London Drinks Competitions are only judged by professional members of the drinks industry with direct buying responsibility. Here’s what to expect from the 2022 awards for the separate London Wine, London Spirits and London Beer competitions.

It’s not just professional drinks buyers that can relate 100% to the judging criteria of three separate London Drinks Competitions, but the people who every wine, spirit and beer is targeted at can do as well – the drinks consumer.

What are the determining factors that will dictate which wine, beer or spirit they pick up from a supermarket shelf, the back bar, or click to buy on a drinks website? Yes, the quality of the product in front of them, how much value for money does it offer and what does it look like? Is it the kind of drink you want to have in your house, or on your table on a bar or restaurant?

Only trade professional with direct buying responsibility is used as judged in the London Drinks Competitions.

Gary Burdekin is one of the professional spirits buyers and bartenders who help judge the London Spirits Competition

In many cases the quality can only be decided once the product is bought, or if it happens to have a gold, silver or bronze medal to its name in a major drinks competition that can help re-assure shoppers that it has been given official third-party approval. Which is where the London Drinks Competitions argues it stands out from its peers as those gold, silver or bronze medals are only awarded to drinks that score high marks in all those three key criteria: quality; value for money; and packaging and design.

It’s why Waitrose’s Anne Jones MW says the London Wine Competition is “unique” in assessing wines in the same way consumers do. “Out of all the competitions I judge for, the LWC is unique in assessing wines in the context of both the liquid in isolation as well as in the context of how a shopper would see it,” she stresses.

For the 2022 competition the organisers of three events, the Beverage Trade Network, has again ramped up the number of professional drinks buyers that take part in the judging of the three competitions. Again, it differs from other major drinks competitions by only having judges with direct drinks buying experience on its panels. Ensuring there is also a Master of Wine or Master Sommelier, and at least one woman on each judging panel.

Sid Patel, founder of the London Drinks Competitions, says he works hand in hand with its judges to make sure the awards are delivering what they and the drinks industry needs.

Sid Patel, chief executive of the Beverage Trade Network and founders of the London Drinks Competition, explains why he thinks the awards stand out: “We don’t just hold our competitions once a year and walk away. We work with and listen to professional drinks buyers, Masters of Wine, Master Sommeliers all year round to better understand what it is they are looking for from these competitions and how they can help them in their day-to-day jobs.

It is based on their advice and feedback that we have pushed so hard to make sure our judging panels are only made up of individuals with direct buying experience. The experts who know what it is that makes a wine, spirit or beer be selected for a coveted place on a drinks or wine list. That’s what our competitions are all about. Rewarding the most commercially focused wines, beers and spirits there are in the market.”

London Drinks Guide

The  London Drinks Guide helps to promote award winning drinks in each of the London Drinks Competitions. This new consumer focused website was launched in 2020 and includes profiles on drinks producers, spotlights on winning wines, beers and spirits in the competition. It was launched as a showcase to help promote the medal winners in each of the competitions and provide a direct link with drinks enthusiasts.

Entering the 2022 Competition

Any importer, supplier or distributor that enters from now until August 31 can take advantage of super early bird pricing. The awards are also now open for all entries.

Pricing 2022 awards

London Wine Competition

• £75 Super Early Bird – May 1 to August 31, 2021
• £95 Early Bird – September 1 to Nov 30, 2021
• £110 Regular – Dec 1 to Feb 28, 2022

London Spirits Competition

• £95 Super Early Bird – May 1 to August 31, 2021
• £125 Early Bird – September 1 to Nov 30, 2021
• £170 Regular – Dec 1 to Feb 28, 2022

London Beer Competition

• £65 Super Early Bird – May 1 to August 31, 2021
• £85 Early Bird – September 1 to November 30, 2021
• £100 Regular – December 1 to February 28, 2022

Key deadlines 2022 awards

• Super Early Bird Ends for all competitions: August 31, 2021
• Registration Ends: February 28, 2022
• Warehouse Closes: March 4, 2022
• Judging Date: March 21, 2022 for wine and beer, March 22 for spirits
• Winners Announced: April 5, 2022
• To find out more about how to enter the different awards click on the relevant link.
• London Wine Competition.
• London Spirits Competition.
• London Beer Competition

Header Image: Vitor Lourenco – Judge at the London Spirits Competition

August 31, 2021 is the last day to get super early bird pricing for your wines, beers and spirits.

A few days are left until the end of the registration period for the Le Mondial Des Vins Blancs contest in Strasbourg.

Strasbourg hosts the only wine contest in the world entirely dedicated to the diversity of the white wines organized under the prestigious OIV patronage and Member of VINOFED, the World Federation of Major International Wines and Spirits Competitions. Alsace represents a fabulous mosaic of soils and gathers all types of existing terroirs like sandstone, marl-limestone, shale soils…

Up to now more than a hundred of worldwide wine growers have shipped their best samples. They represent Austria, Chile, Czech Republic, France, Germany, Greece, Italy, Japan, Luxemburg, Moldavia, Slovakia, Slovenia. Japan and Mexico are entering the competition for the first time!

Wine judges of the contest are wine experts coming from 24 nationalities covering the 5 continents!

The Le Mondial Des Vins Blancs takes place on Saturday 2nd & Sunday 3rd October within the Strasbourg Congress Centre. You can register for the contest until September 10 here and ship samples until September 15.

On October 2, within the framework of the contest, a master class will be held by the Chilean wine expert, Cécilia Alarcon Salinas, who will present Chilean wines and conduct a tasting of the 2020 best dry Riesling from Estampa Vina!

The second master class will be dedicated to the wines of Alsace: the focus is on the Grands Crus and the unique terroirs of this famous wine-growing region of France.

A few days are left until the end of the registration period for the Le Mondial Des Vins Blancs contest in Strasbourg.