Wine Varieties

NEW YORK, July 6, 2021 /PRNewswire-PRWeb/ — The Prosecco DOC Consortium, the entity that oversees the production of the world’s most popular sparkling wine, is excited for the fourth annual National Prosecco Week (NPW) from July 19-25, 2021.

This year’s celebration will introduce the Prosecco DOC Rosé category and include over 500 participating retail stores. The campaign will incorporate a full digital media and marketing program and virtual activations, such as Instagram Live tastings and virtual seminars. Strategic media and trade partnerships include Wine.com, SevenFifty, VinePair, Grand Reserve Mastercard, City Hive and 3×3. And, for the first time ever, National Prosecco Week has its own online shop, where consumers can search for and purchase Prosecco DOC and Prosecco DOC Rosé from local and national retailers.

“City Hive is very excited to be part of National Prosecco Week, again, and implement new ecommerce capabilities with a Connected Site,” commented Aimee Cronin, City Hive’s vice president of trade growth. “Our goal is always to connect retailers–both independent and large–directly to consumers and, of course, continue spreading the joy of Prosecco!”

All NPW activities seek to educate media and consumers about Prosecco DOC and introduce the growing Prosecco DOC Rosé category. Renowned wine, spirit, food and travel writers, educators and hosts Mike DeSimone and Jeff Jenssen will host five seminars for media, exploring both categories and their versatility and pairability.

“Prosecco’s expansion into the rose category is an educational opportunity and a brand new way to celebrate NPW, and Mionetto is honored to take part in the fourth annual celebration,” commented Enore Ceola, CEO Freixenet Mionetto USA. “Colangelo & Partners continues to develop a wide-range of programming for Prosecco enthusiasts to engage with their preferred choice of bubbly.”

Five wine-influencer veterans will host Instagram Live sessions for all interested in learning more about Prosecco DOC and Prosecco DOC Rosé and share inspiration on how to participate in this year’s celebration. The five partners will be revealed on the website in the coming days.

Visit the official website for more information and how to participate in National Prosecco Week 2021 and follow Prosecco DOC on Facebook (@proseccodocusa) and Instagram (@proseccodoc_usa).

If you are a retailer interested in participating, please email npwretailers@colangelopr.com.

About The Prosecco DOC Consortium:

Prosecco was granted the Controlled Designation of Origin status on July 17th, 2009, and the Prosecco DOC Consortium (Consorzio di Tutela della Denominazione di Origine Controllata Prosecco) was created on November 19th of the same year to coordinate and manage the Prosecco DOC. The organization unites the different groups of manufacturers—wineries, individual and associated vine-growers, still wine and sparkling wine producers—to ensure the designation continues to grow and that the production regulations are complied with.

About Prosecco DOC:

Prosecco DOC wines come in Spumante (sparkling), Frizzante (semi-sparkling) and Tranquillo (still) varieties. The wines are made from mainly the Glera grape, native to North East Italy for thousands of years, and can be combined with a maximum of 15% of the following grapes: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero. Prosecco Frizzante and Spumante varieties get their famous bubbles using the Secondary Fermentation production method, bottled under high pressure after fermentation in bulk tanks called autoclaves, as opposed to the traditional method, which bypasses the autoclaves and is used for other sparkling wine varieties. The end result is a brilliant straw yellow wine with fine, persistent perlage and aromas of white flowers, apple and pear. It is fresh and elegant on the palate with moderate alcoholic strength.

From August 11, 2020, the competent bodies (Italian Ministry of Agriculture) have allowed the production of Prosecco DOC Rosé, made from at least 85% Glera and 10-15% Pinot Nero only in the Spumante (sparkling) version and with the drier styles (from Brut Nature to Extra Dry). Prosecco DOC Rosé undergoes a longer second fermentation in the autoclaves (60 days as opposed to 30 days for Prosecco DOC), has a pale pink color and a fine and persistent perlage, and features aromas of white flowers, notes of apple and citrus, and scents of strawberry and raspberry. For more information regarding Prosecco DOC and Prosecco DOC Rosé, visit http://www.casaprosecco.com.

About Colangelo & Partners

Colangelo & Partners (http://www.colangelopr.com) is the leading fine wine and spirits integrated communications agency in the United States, sought after by top brands and industry players for the quality of their results, creativity, and return on investment. The professionals at Colangelo & Partners work with integrity and passion to influence how US audiences perceive their clients: Earning consistent, high-quality positive media coverage; organizing signature events; strategizing and executing standout digital campaigns; and implementing trade programs that strengthen relationships within the industry. Colangelo & Partners’ clientele includes global, instantly-recognizable brands and passionate, up-and-coming vignerons and distillers; regional and national institutions; and technology and e-commerce companies innovating in the beverage alcohol sector.

Media Contact

Amanda Torres, Colangelo & Partners, (646) 624-2885, atorres@colangelopr.com

Stefán Sigurðsson, Colangelo & Partners, (646) 624-2885, ssigurdsson@colangelopr.com

 

SOURCE Prosecco DOC Consortium

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July 2, 2021 – One New Yorker founded the National Croatian Wine Day to mark Croatia’s proclamation of independence.

When the Parisian-born and raised Anna M. Vidučić moved to the US some twenty years ago, little did she know she would profoundly impact the recognition of Croatian wines in the US. Anna’s family hails from Zadar, and while growing up and schooling in Paris, she would spend her summers in Croatia, enjoying her family, the food, the beach, and of course, wine. Anna started her career in hospitality in Paris, working for the renowned luxury hotel, Hotel Lutetia, where she learned the intricacies of French hospitality, which opened opportunities in the US. As a sommelier and wine educator, Anna worked as a wine buyer for established restaurants and tried hard to bring Croatian wines to the menu. Today, Anna is tapping into her 20-plus years of experience and knowledge of the hospitality and wine industries to guide wineries through the intricacies of the U.S. trade, media, and consumer markets.

Fast forward to today, and this now New Yorker founded the National Croatian Wine Day to mark Croatia’s proclamation of independence. 

“As a wine buyer for New York restaurants, I thrived on introducing premium Croatian wines to my patrons,” says Anna, who holds the WSET Level 4 accreditation.

“As I moved my focus into wine brand strategies and education, I could make a significant impact by creating an ongoing recognition among the American wine lovers to recognize Croatia and its indigenous wines.”

During the uncertain pandemic times in 2020, Anna seriously rolled up her sleeves and successfully established the day that is now on all national calendars – National Croatian Wine Day. This year, for its first-ever celebration, and with the uncertainties of what this year could bring, Anna decided to make this celebration all about educating the Americans about Croatian wines, conducting two Masterclasses highlighting the Croatian wine regions and indigenous varieties: the morning session aimed at the media, and the evening session for wine lovers, which also included tastings.

Croatian wines are becoming more recognized in some parts of the country, but overall Croatia has a lot to do to educate the media and consumers about its wine regions and the indigenous wine varieties. In order to achieve her newest project, Anna joined forces with Croatian Premium Wine Imports, an online retailer with more than 60 Croatian wines available to ship through continental US states, to send the wines to participants for the virtual masterclasses and wine tastings. 

• While we’ve seen an increase of articles about Croatian wines, they tend to be written in conjunction with Croatia as a tourist destination, which is certainly a great start – said Win Burke, CEO of Croatian Premium Wine Imports. – But, the next step has to be the education of the wine and food trade media, and we are honoured to partner with a prominent expert like Anna while inviting the trade media which will have an impact on the buying patterns in the hospitality business. 

In her workshops, Anna extensively spoke about the Croatian map, the wine regions, and wine pairings. Invited to the conversation were two winemakers to talk about their winemaking in Istria and Dalmatia. Joining was Ana Ritoša, winemaker at Vina Ritoša, a boutique winery from Poreč, Istria, who discussed many micro terroirs in Istria, and Gorana Dominiković, assistant winemaker at Terra Madre Winery, one of the seven wineries in one of the youngest appellations, Komarna in the Dubrovnik-Neretva County. Gorana spoke about the organic production in the area, and wine varieties including Pošip and Plavac Mali, as well as rosé made from Plavac Mali. 

Vidučić with winemakers and the trade media, by Croatian Premium Wine Imports 

For more, follow our lifestyle section.

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Expectations are bound to be high for a wine made from grapes grown in a region with a name as magical and alluring as Ancient Lakes American Viticultural Area.

And those expectations are met and exceeded with dozens of wines — both whites and reds — that claim the rocky Central Washington area around Quincy as their vineyard source.

A desolate land of beauty and geological splendor, the rocky cliffs and deep volcanic soils along the plateau rising above the Columbia River offer unique mineral qualities to the water-seeking vines planted here.

The AVA includes vast vineyards owned by the Jones and Milbrandt families who make wine for dozens of labels in addition to their own.

There are only about a half dozen wineries and tasting rooms to be found, but they are well worth seeking out, offering not only great wine but friendly service, regular entertainment, stunning views and a chance to learn about the geological magic of this region.

Tasting rooms include Jones of Washington, the elegant Cave B Estate Winery, Beaumont Cellars Winery, Chris Daniel, White Heron Cellars and Errant Cellars, all close to Quincy.

Situated close to the Columbia River gorge between the Beezley Hills and Babcock Ridge near Quincy, extending toward the Frenchman Hills north of Royal City, the area is one the state’s most barren and scenic landscapes. The gorge area in particular compares to the Grand Canyon in its rugged beauty. The area includes about 35 small lakes collectively known as the “Ancient Lakes.”

Cameron Fries, owner and winemaker for White Heron Cellars, worked with Freddy Arredondo of Cave B Estate and Washington State University soil scientist Joan Davenport to create the Ancient Lakes AVA in 2012.

“The idea is to point attention to our growing area,” said Fries. “We want people to come here for the wine.”

Vince and Carol Bryan planted the first still-surviving vineyard along the gorge in the 1980s. Fries was the first winemaker for their Champs de Brionne winery. Fries moved on to start White Heron in 1990. The Bryans later re-created Champs de Brionne as Cave B Estate Winery with Arredondo, the Bryan’s son-in-law, as winemaker. The elegant SageCliffe Resort & Spa and famous Gorge Amphitheatre, both started by the Bryans and later sold, are adjacent to the winery.

In the 1990s, brothers Jerry and Butch Milbrandt, Terry Flanagan and Jack Jones started planting hundreds of acres of vineyard around Quincy and George. The Milbrandt and Flanagan families now have about 1,500 acres of vineyard in the area. Jones of Washington has about 600 acres. Grapes from those vineyards are crushed and made into wine at huge processing plants in George and Mattawa for their own wines and dozens of other wineries, including Chateau St. Michelle, Columbia Crest, Charles Smith and Gallo.

The magic of the area is the caliche soils over fractured basalt and cool river-driven airflow, said Ryan Flanagan, vineyard manager for Milbrandt and Ryan Patrick vineyards in the area.

“Varieties get fully ripe here,” he said. Grapes can be left to hang on the vine longer to achieve full flavors without losing acidity as would occur in many other growing areas.

Flanagan said the region, and especially Milbrandt’s Evergreen Vineyard near George, has become well known for producing bright, full-flavored white wines, especially Riesling, Sauvignon Blanc, Chardonnay and Pinot Gris. Syrah, more recently planted in the Spanish Castle Vineyard near Trinidad, is also starting to make a name for itself as a rosé as well as a full-bodied red, he said.

“Ancient Lakes is a phenomenal area for whites,” added Victor Palencia, wine director for Jones of Washington, J & S Crushing and his own Monarcha and Palencia wineries. “We can let the grapes hang on the vines a couple weeks longer.” White wines like Sauvignon Blanc, Pinot Gris and Albariño are crisp, lively with acid and complex with minerality.

Palencia’s white wines for Jones of Washington have been perennial Gold Medal winners in the annual North Central Washington Wine Awards judging. Ancient Lake grapes have also been his choice in making many of his own award-winning Palencia wines.

“I’ve used Albariño from all different parts of the state. When I choose grapes from Ancient Lakes, I get something very different: full of citrus, rich minerals, caliche soils,” he said.

Palencia said over the past dozen years he’s learned that the Ancient Lake’s unique micro-climate and assortment of growing areas at different elevations can also match up well with many red wine varieties like Syrah and Malbec.

“For consumers looking for a wine with Ancient Lakes AVA on the label, they should expect exceptional aromatics and depth of flavor,” he said. “They should expect something exciting.”

Ancient Lakes of the Columbia Valley became the 13th AVA in Washington state on Oct., 18, 2012.

About 2,000 acres are currently planted to wine grapes in Ancient Lakes, but the AVA encompasses 169,153 acres in total.

The border of the Ancient Lakes is the Beezley Hills to the north, the eastern edge of the Quincy Basin defined by the manmade Winchester Wasteway canal to the east, the Frenchman Hills to the south, and the western shoreline of the Columbia River creates the border to the west. The famous Gorge Amphitheatre resides on the western edge of the AVA.

Wine grapes have been planted in the Ancient Lakes region since the 1980s. Most vineyard acres are planted to white varieties such as Riesling and Chardonnay, but red varieties are also planted.

Located within the Columbia Valley on soils left from the Missoula Floods, Ancient Lakes has elevations ranging from 570 feet at the edge of the Columbia River to 1,912 feet in the Frenchman Hills in the southern portion of the AVA.

There are 65 soil types within the Ancient Lakes AVA, with the most common 17 soils making up 88 percent of the land. The Ancient Lakes region soils are aridisols, which are formed in arid conditions and contain little organic matter. Wine grapes thrive in these “poor” soils because less nitrogen in the dirt results in a smaller vineyard canopy and more intense flavors in the grapes.

The Ancient Lakes of Columbia Valley has a 182-day growing season and receives very little rainfall, only 6 inches of rain a year.

Source: Washington State Wine Commission

Ancient Lakes AVA tasting rooms

Cave B Estate Winery, 348 Silica Road, Quincy, caveb.com

Chris Daniel, 2743 Highway 283 N., Quincy, chrisdaniel.wine

Milbrandt Vineyards and Ryan Patrick Winery have a combined tasting room in Leavenworth.

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If you’re counting carbs it doesn’t mean you have to cut out wine, at least not altogether. If you are strictly monitoring your carb intake; however, you should pay attention to the type of wine you’re consuming. Most wines don’t typically list out the number of carbs per serving, only the alcohol content. So, understanding the “general carb content” of each style of wine is the best way to go.

Wine is naturally very low in carbohydrates when compared to many other foods, especially those made from sweet and semi-sweet fruits such as grapes. The thing is, not all wines are equal when it comes to the levels of carbohydrates and residual sugars that they contain. If it’s important to you to find low-carb wine, there are a large number of products available on the market.

In fact, there are many wines available that do not contain any carbs at all. In general, the less sweet tasting a glass of wine is, the fewer carbohydrates it contains. In this article, we will cover everything you need to know about the carb content of wine so you can make healthy choices that support your lifestyle.

How Many Carbs Are in Wine?

A single 5-ounce glass of dry wine contains between 0-4 grams of net carbs per serving.

Generally, wine is considered one of the lowest carbohydrates-containing alcoholic beverages. Wines that are considered dry contain the least carbs of all wine varieties regardless of whether they are red, white, or pink.

Dry red wines such as Cabernet Sauvignon, Pinot Noir, Shiraz or Syrah, Merlot, and Zinfandel are very likely to be close to 0 carbs.

The same can be said of dry white varieties such as Sauvignon Blanc, Pinot Grigio, Albariños, and Grüner Veltliners.

Sweet wine varieties Port, Moscato, and Ice wine contain up to 20 grams of residual sugar per 5 glasses. These noticeably sweet tasting wines still only contain up to about 10 grams of net carbs per serving.

Differences in production quality can vary greatly from wine to wine, however. Carbs in red wine, white wine, and rose wine can vary greatly from product to product depending on production techniques used. It’s important to choose higher quality wines to avoid drinking excess sugars that are a result of less-than-ideal production and storage techniques.

Are There Keto Wines Available?

There are wines available that will work well with keto and other low-carb diets. Low-carb wines tend to be drier. Merlot, Cabernet Sauvignon, and Chardonnay are some very popular wine varieties that can be purchased with very low carbohydrate content.

Unfortunately, it can be challenging to be sure which specific wines fall into this category. Wine producers in most cases do not list the amount of residual sugar contained within their products. As a result, while many Merlots will be quite dry, there will undoubtedly be products available that contain higher amounts of residual sugar. This is the biggest reason why we recommend choosing higher-quality wines if issues like this are important to you.

When in doubt, feel free to contact a wine shop or producer to ask about the sugar content of their products. Sometimes asking the right questions is a great way to get the consumer product information that you are seeking. Having all the information makes it much easier to make informed decisions about which products to purchase and what companies to support.

Just remember that as a general rule of thumb, wines that cost less than $10 a bottle are more likely to contain excess residual sugars. That is not to say every bottle over $10 is better. It’s always important to try to seek out better quality products when you are thinking about the health of you and your family.

Read more: Keto Diet Guide

Which Wines Contain the Most Antioxidants?

Wine is considered one of the world’s healthiest alcoholic beverages. In particular, the antioxidants in wine are being investigated for their ability to promote longevity by lowering inflammation around the body. Resveratrol is one particular compound found in wines that have been found to contribute to human health and wellness in several measurably profound ways.

Researchers conclude that while all wines contain antioxidant content, dry red wines are the type most likely to be loaded with these free-radical-fighting powerhouses. If you are looking for the absolute healthiest and most likely to be low-carb wine, be sure to stick to dry reds. When compared to other types of wine, dry reds are the most likely to contain low carbohydrate content and be loaded with antioxidants such as resveratrol.

Editors’ Recommendations

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Two Masterclasses Introducing Croatian Wine Regions and Indigenous Varieties 

New York, NY, June 29, 2021 — When Parisian-born and raised Anna M. Viducic moved to the US some twenty years ago, little did she know she would profoundly impact the recognition of Croatian wines in the US. Fast forward to today, and this now New Yorker founded the first-ever National Croatian Wine Day to mark Croatia’s proclamation of independence.  

“As a wine buyer for New York restaurants, I thrived on introducing premium Croatian wines to my patrons,” said Anna, who holds the WSET Level 4 accreditation. “As I moved my focus into wine brand strategies and education, I could make a significant impact by creating an ongoing recognition among the American wine lovers to recognize Croatia and its indigenous wines.”

Croatian Wines Starting to Gain Interest in the US

Croatian wines are becoming more recognized in some parts of the country, but overall Croatia has a lot to do to educate the media and consumers about its wine regions and the indigenous wine varieties. 

“While we’ve seen an increase of articles including Croatian wines, they tend to be written in conjunction with Croatia as a tourist destination, which is certainly a great start,” said Win Burke, CEO of Croatian Premium Wine Imports. “The next step is education of the wine and food trade media, and we are honored to partner with a prominent expert like Anna while inviting the trade media which will have an impact on the buying patterns in the hospitality business.” 

Anna spoke about the Croatian map, the wine regions and wine pairings. Invited to the conversation were two winemakers talk about their winemaking in Istria and Dalmatia.

Joining were Ana Ritosa, winemaker at Vina Ritosa, https://vina-ritosa.hr/, a boutique winery from Porec, Istria, who discussed many micro terroirs in Istria, and Gorana Dominikovic, assistant winemaker at Terra Madre Winery, https://www.vinaterramadre.com/eng one of the seven wineries in one of the youngest appellations, Komarna in the Dubronvik-Neretva County, which got its certification in 2009. Gorana spoke about the organic production in the area and wine varieties including Posip and Plavac Mali, as well as rose made from Plavac Mali. 

Anna M. Viducic

A Parisian Emerging as the Lead Croatian Wine Expert in the US

Anna’s family hails from Zadar, and while growing up and schooling in Paris, she would spend her summers in Croatia, enjoying her family, the food, the beach, and of course, wine. Anna started her career in hospitality in Paris, working for the renowned luxury hotel, Hotel Lutetia, where she learned the intricacies of French hospitality, which opened opportunities in the US.

As a sommelier and wine educator, Anna worked as a wine buyer for established restaurants, and tried hard to bring in Croatian wines to the menu. Today, Anna is tapping into her 20-plus years of experience and knowledge of the hospitality and wine industries to guide wineries through the intricacies of the U.S. trade, media, and consumer markets.

Viducic with winemakers and the trade media, by Croatian Premium Wine Imports

Aroma Wine Co.

Anna M. Viducic is the Founder and CEO of Aroma Wine Co. and the National Croatian Wine Day in the U.S. Her passion for wine and a love for all its nuances were born out of her early restaurant experiences. Born into a Croatian family and raised in Paris, France, Anna’s passion for food, and wine are undoubtedly in her DNA. For more information, please see Anna M. Viducic on social media: Instagram and Facebook and website: Aroma Wine Co..

Croatian Premium Wine Imports (CPWI)

Based in Boston Metro Area, Mass., CPWI imports, retails-online, and ships indigenous Croatian wines to most US states. Starting with the indigenous wines from the Dubrovnik county in Dalmatia, including Plavac Mali, Zinfandel, Babic and Pošip, the company portfolio now includes 50+ wines from all Croatian wine regions. For more information, inquiries or to place an online order, visit www.CroatianPremiumWine.com/wine,  contact at [email protected] and follow at Linkedin, Twitter, Facebook and Instagram

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community,

Wine producers are a patient lot. Growing wine grapes isn’t like growing beans or carrots. A vine planted today needs around three years of fastidious care and attention before contributing anything to a commercial winemaking operation. And that assumes a near-perfect match between grape variety and vineyard site. But our climate is undergoing significant change, according to last year’s release of Australia’s Wine Future: A Climate Atlas. The 487-page document is the result of extensive research conducted by the University of Tasmania’s Climate Futures Group. Among its many findings, the climate atlas predicts that by 2041, the North West Coast will be almost a full degree warmer during the growing season than is being experienced right now on the East Coast. Meanwhile, the average growing season temperature on the East Coast will rise to 16.9C by 2100. That will approximate to current conditions in South Australia’s Limestone Coast. So what might Tasmania’s vineyard landscapes look like if such predictions prove correct? When Frogmore Creek purchased the Coal River Valley property of Roslyn Vineyard in 2009, the company decided it was time for action. “We set ourselves the challenge of finding out what red wine grapes we could grow in this part of the state, in addition to Pinot Noir,” senior winemaker Alain Rousseau recalls. Born and raised in France’s Loire Valley, Rousseau and his wife Marie-Paule emigrated to Tasmania in 1991 after widespread spring frosts decimated the wine industry. Sometime around 2005, he began to notice subtle changes in growing and ripening conditions in his adopted state. “It’s becoming warmer and much drier in the Coal River Valley,” he explains. That’s especially true around Campania, where Roslyn is located. Hotter, drier and slightly more elevated than Frogmore Creek’s Cambridge home, the vineyard is some 30km north of Hobart airport. “When we took over Roslyn, it had more Cabernet Sauvignon and Merlot than we needed for our red winemaking requirements,” Rousseau says. “We planned some major changes, including a vine grafting program. “Grafting new vine selections onto existing trunks and root systems has allowed us to introduce new varieties to our vineyard blocks while also reducing the amount of time we have needed to wait until they began producing grapes for the winery.” After more than a decade of development, Roslyn has evolved into a complex matrix of almost 30 different vineyard blocks. Rousseau and fellow winemaker John Bown now have a dozen red grape varieties they can fashion into Frogmore Creek’s limited release Single Block Series. They comprise Pinot Noir, Pinot Meunier, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Barbera, Gamay, Shiraz, Sangiovese, Tempranillo, and Dornfelder. “We haven’t just concentrated on new red wine varieties,” Rousseau adds. “We’ve also planted Chenin Blanc, along with some new clonal selections of Chardonnay and Pinot Noir that we believed would perform better than the vineyard’s original selections. In total, there’s almost 70ha of vines in production.” Block elevation, sun and wind exposure – along with row orientation and soil type – have all played critical roles in determining vineyard management. Vast numbers of massive, sub-surface bluestone boulders have provided major planting challenges. So, too, has the array of soil types present. “You find light sandy loams at the bottom of the vineyard with some heavier black clay loams only metres away,” Rousseau says. “Around the top of the property, there are red soils. That mix has made irrigation very difficult. We’ve already concluded this location now produces our best Pinot Noir. “Barbera, Tempranillo and Cabernet Franc ripen very well on the site. Gamay and Shiraz also perform very well. I was making Shiraz at Moorilla Estate in the 1990s, but it was a very different kind of Shiraz, sourced from the Tamar Valley. “We are starting to see Shiraz being grown in many parts of the state and it has never been better. Our cooler night-time temperatures, lower rainfall and that little bit of extra heat we get here during the daytime in the Coal River Valley means that we are able to create new kinds of Tasmanian red wine that haven’t been seen before. “They are creating a lot of interest among consumers. Our Cabernet Franc and Cabernet Sauvignon wines sell like hot cakes in our restaurants. Beyond our traditional French varieties, Barbera looks to have a really exciting future. “It’s among our newer vine selections. It makes a really beautiful wine – dark in colour – and with wonderful flavour ripeness and natural acidity.” Take note, Pinot Noir lovers. Change is on the way. www.frogmorecreek.com.au https://climatefutures.org.au In its Beaujolais home, Gamay makes fresh gluggable reds, along with more serious, statuesque wines for the cellar. Locally, Frogmore Creek, Meadowbank, Sinapius and Two Bud Spur have also shown the variety is capable of shrugging off its typical workhorse status to display distinctive, thoroughbred breeding here in Tasmania. This Coal River Valley release has the richness, generosity and structure you’d expect from a special site. Its intense raspberry, cherry and blackberry flavours are supported by fine tannins and well balanced natural acidity. Partner with duck and plum sauce. www.frogmorecreek.com.au Merlot’s reputation for superb quality was much maligned by the 1994 movie Sideways. In Bordeaux and other parts of the world, the variety produces smooth, plump wines, capable of ageing for decades. Grey Sands at Glengarry – along with Domaine A and Frogmore Creek at Campania – are now offering it a future in Tasmania. Rita and Robert Richter are among our Merlot pioneers, with excellent vintages stretching back over 20 years. The 2010 is now in peak drinking condition, with plenty of savoury plummy/curranty fruit to enjoy. The tannins are ripe and supple; the nose complex and cedary; the colour incredible. Delicious. www.greysands.com.au When Kimberley’s Phil Dolan ordered Dornfelder vines from a Riverland nursery in 2008, no one else in Australia was growing the obscure German red. But the secret was out six years later, when this vintage won the Best Other Red Trophy at the 2014 International Cool Climate Wine Show. The wine remains in fine fettle, deep and opaque in the glass, like an inky young Shiraz. Its palate is similarly fresh and youthful, with dark cherry and blackberry flavours in abundance. Critic Huon Hooke noted Tassie could become the Dornfelder capital of the Southern Hemisphere. He may be right. www.whiterockvineyard.com

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ADAPTING: Frogmore Creek winemakers Alain Rousseau and John Bown. Picture: Supplied.

Wine producers are a patient lot.

Growing wine grapes isn’t like growing beans or carrots. A vine planted today needs around three years of fastidious care and attention before contributing anything to a commercial winemaking operation.

And that assumes a near-perfect match between grape variety and vineyard site.

But our climate is undergoing significant change, according to last year’s release of Australia’s Wine Future: A Climate Atlas.

The 487-page document is the result of extensive research conducted by the University of Tasmania’s Climate Futures Group. Among its many findings, the climate atlas predicts that by 2041, the North West Coast will be almost a full degree warmer during the growing season than is being experienced right now on the East Coast.

Meanwhile, the average growing season temperature on the East Coast will rise to 16.9C by 2100. That will approximate to current conditions in South Australia’s Limestone Coast.

So what might Tasmania’s vineyard landscapes look like if such predictions prove correct?

When Frogmore Creek purchased the Coal River Valley property of Roslyn Vineyard in 2009, the company decided it was time for action.

“We set ourselves the challenge of finding out what red wine grapes we could grow in this part of the state, in addition to Pinot Noir,” senior winemaker Alain Rousseau recalls.

Born and raised in France’s Loire Valley, Rousseau and his wife Marie-Paule emigrated to Tasmania in 1991 after widespread spring frosts decimated the wine industry.

Sometime around 2005, he began to notice subtle changes in growing and ripening conditions in his adopted state.

“It’s becoming warmer and much drier in the Coal River Valley,” he explains.

That’s especially true around Campania, where Roslyn is located. Hotter, drier and slightly more elevated than Frogmore Creek’s Cambridge home, the vineyard is some 30km north of Hobart airport.

“When we took over Roslyn, it had more Cabernet Sauvignon and Merlot than we needed for our red winemaking requirements,” Rousseau says.

“We planned some major changes, including a vine grafting program.

“Grafting new vine selections onto existing trunks and root systems has allowed us to introduce new varieties to our vineyard blocks while also reducing the amount of time we have needed to wait until they began producing grapes for the winery.”

After more than a decade of development, Roslyn has evolved into a complex matrix of almost 30 different vineyard blocks.

Rousseau and fellow winemaker John Bown now have a dozen red grape varieties they can fashion into Frogmore Creek’s limited release Single Block Series. They comprise Pinot Noir, Pinot Meunier, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Barbera, Gamay, Shiraz, Sangiovese, Tempranillo, and Dornfelder.

“We haven’t just concentrated on new red wine varieties,” Rousseau adds.

“We’ve also planted Chenin Blanc, along with some new clonal selections of Chardonnay and Pinot Noir that we believed would perform better than the vineyard’s original selections. In total, there’s almost 70ha of vines in production.”

Block elevation, sun and wind exposure – along with row orientation and soil type – have all played critical roles in determining vineyard management. Vast numbers of massive, sub-surface bluestone boulders have provided major planting challenges. So, too, has the array of soil types present.

“You find light sandy loams at the bottom of the vineyard with some heavier black clay loams only metres away,” Rousseau says.

“Around the top of the property, there are red soils. That mix has made irrigation very difficult. We’ve already concluded this location now produces our best Pinot Noir.

“Barbera, Tempranillo and Cabernet Franc ripen very well on the site. Gamay and Shiraz also perform very well. I was making Shiraz at Moorilla Estate in the 1990s, but it was a very different kind of Shiraz, sourced from the Tamar Valley.

“We are starting to see Shiraz being grown in many parts of the state and it has never been better. Our cooler night-time temperatures, lower rainfall and that little bit of extra heat we get here during the daytime in the Coal River Valley means that we are able to create new kinds of Tasmanian red wine that haven’t been seen before.

“They are creating a lot of interest among consumers. Our Cabernet Franc and Cabernet Sauvignon wines sell like hot cakes in our restaurants. Beyond our traditional French varieties, Barbera looks to have a really exciting future.

“It’s among our newer vine selections. It makes a really beautiful wine – dark in colour – and with wonderful flavour ripeness and natural acidity.”

Take note, Pinot Noir lovers. Change is on the way.

2017 Frogmore Creek Single Block Series Gamay $65

In its Beaujolais home, Gamay makes fresh gluggable reds, along with more serious, statuesque wines for the cellar. Locally, Frogmore Creek, Meadowbank, Sinapius and Two Bud Spur have also shown the variety is capable of shrugging off its typical workhorse status to display distinctive, thoroughbred breeding here in Tasmania.

This Coal River Valley release has the richness, generosity and structure you’d expect from a special site.

Its intense raspberry, cherry and blackberry flavours are supported by fine tannins and well balanced natural acidity. Partner with duck and plum sauce.

2010 Grey Sands Merlot $45

Merlot’s reputation for superb quality was much maligned by the 1994 movie Sideways. In Bordeaux and other parts of the world, the variety produces smooth, plump wines, capable of ageing for decades.

Grey Sands at Glengarry – along with Domaine A and Frogmore Creek at Campania – are now offering it a future in Tasmania. Rita and Robert Richter are among our Merlot pioneers, with excellent vintages stretching back over 20 years.

The 2010 is now in peak drinking condition, with plenty of savoury plummy/curranty fruit to enjoy. The tannins are ripe and supple; the nose complex and cedary; the colour incredible. Delicious.

2013 White Rock Vineyard Dawn Red $N/A

When Kimberley’s Phil Dolan ordered Dornfelder vines from a Riverland nursery in 2008, no one else in Australia was growing the obscure German red. But the secret was out six years later, when this vintage won the Best Other Red Trophy at the 2014 International Cool Climate Wine Show.

The wine remains in fine fettle, deep and opaque in the glass, like an inky young Shiraz.

Its palate is similarly fresh and youthful, with dark cherry and blackberry flavours in abundance. Critic Huon Hooke noted Tassie could become the Dornfelder capital of the Southern Hemisphere. He may be right.

www.whiterockvineyard.com

• Mark Smith wrote his first weekly Tasmanian wine column back in 1994. He continues to chart the successes of the state’s small scale, cool climate wine industry with contributions to some of Australia’s leading industry publications.

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Originally Appeared Here

Distilled in October 2005 and finished in oak casks that once held Tokaji Aszú wine, this new cask strength dram is a marriage of what’s described as Glen Moray spirit and the sweet, nutty notes of Hungary’s decadent dessert wine. Fans of the distillery can expect a ‘full-on sweetshop’ on the nose, to malty, maple syrup flavors and a long, lingering marzipan finish, according to official tasting notes.

Five Tokaji casks from the Elgin distillery’s Warehouse 1 have been used for the small-batch release. After the success of the first Warehouse 1 release last year, the collection has been given a design update, featuring a colorful Warehouse 1 stamp in deep, soft gold that represents the Tokaji casks with an illustration of the warehouse also featured, including the birds that circle overhead on a typical day at the distillery.

Glen Moray Warehouse 1 2005 Tokaji Finish (image via Glen Moray)

“When our distillers talk about Warehouse 1 it’s almost as if they’re letting you into a secret. This is their special space for experimentation, innovation and patiently waiting for the character of each whisky to develop,” Glen Moray Brand Ambassador Iain Allan said in a prepared statement. “This is a mark that signifies exclusive, small scale releases, non-chill-filtered and bottled at cask strength and with natural color. Drinkers can be assured that each whisky has been made with a spirit of adventure, resulting in a dram packed with character and delicious flavor.”

The new expression will be the first of three launches scheduled for the Warehouse 1 Collection this year. All will share a theme celebrating what’s noted by the brand as Glen Moray’s classic Speyside spirit matured in casks sourced from some of Europe’s oldest, noblest and most distinctively flavored wine varieties.

Glen Moray Warehouse 1 2005 Tokaji Finish is bottled at cask strength (56.3% ABV) and non-chill-filtered with natural color. It is a UK exclusive, available in 70cl packs in specialist whisky shops, with a retail price of £75 ($105.63 USD).

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Originally Appeared Here

Published Tuesday, Jun. 22, 2021, 9:44 am

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Above Ground Winery is located in Middlebrook at the base of Little North Mountain. Photo courtesy Above Ground Winery.

Virginia native Matt Barbagallo and his wife, Mary Beth chose a former cattle farm in Middlebrook as the place to locate their Above Ground Winery when they made the move to Augusta County in 2014.

Located on just over 14 acres, the vineyard, winery and farmhouse property sit at the base of Little North Mountain, at an elevation of 2,100 feet that makes it one of the highest grape wine-producing vineyards in the state.

In 2016 the vineyard was planted with Chardonnay, Riesling, Merlot, Cabernet Franc, Petit Verdot and later Pinot Noir. Matt Barbagallo converted the former tractor and animal barn to a production facility and tasting room using nights and weekends to complete the project.

The crafted wines appeal to a broader audience than what was produced at the earlier iteration of Above Ground Winery in Loudoun County. The tasting includes some familiar wines that include a stainless steel Chardonnay – Exit Strategy, an off-dry red blend – Wild River Red, and the signature blend of Cabernet Franc and Merlot – Karma.

In addition, two fruit wines have been added to the menu, Dividing Ridge White – apple wine and Dividing Ridge Red – raspberry wine.

More wine varieties are planned in coming years – a plum port style wine, reserve Chardonnay, Pinot Noir and a big and bold red wine blend.

“Making this move to Augusta has already proven to provide a great network of support from the community,” Barbagallo said. “We wanted to find a place where the soils provided the terroir, which would be a distinguishing characteristic of Shenandoah Valley wines. So far, we’ve accomplished that.”

Barbagallo sees Augusta County as a prime location for future growth for Virginia wine. Augusta County’s 971 square miles lends a lot of opportunity to expand Virginia’s wine industry.

Matt and Mary Beth are always revisiting their business plan to incorporate the needs of their guests. Future plans include walking trails to the vineyard, refurbishing the bunk house, vineyard expansion, and of course a dedicated tasting room with views of both the Blue Ridge Mountains and Allegheny Mountains.

“Looking toward the future we are optimistic that we will provide a visitor experience that provides the hospitality our guests deserve,” Mary Beth Barbagallo said.

You may visit for a tour and wine tasting experience Saturday and Sunday 10 a.m. to 5 p.m.

Related

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Not just a popular destination for sun-seeking Brits (when they can visit there, that is), Portugal also has a lot to offer when it comes to wine.

There’s a huge variety of indigenous grape varieties, all of which are worth exploring, and an exciting range of styles, from the succulent and rich reds of the Douro valley to the crisp and fresh examples of the famous “green wine” (vinho verde) from the north of the country. Prices can be moderate too, with some great wines available for under £10.

We looked at wines at all prices, from supermarket staples to prized bottles for that special occasion.

Some, like the white wines, suit the sunshine and the chance to sit in the open air and perhaps enjoy a light snack or lunch outdoors. Others, such as the rich, ripe and smooth Douro reds, tasted best in the evening after the sun had set and acted as the perfect partner for a leisurely supper with a roasted meat dish or grilled vegetables.

Whatever wine you choose, it’s plain that a new generation of enterprising and inventive winemakers are busy showcasing a huge range of new and exciting drinks. Portugal has been called the “jewel house” of wine varieties – now is the time to explore it.

Read more:

You can trust our independent reviews. We may earn commission from some of the retailers, but we never allow this to influence selections, which are formed from real-world testing and expert advice. This revenue helps us to fund journalism across The Independent.

The best Portuguese wines for 2021 are:

• ​Best overall – Vinha do Fava touriga nacional 2019, 75cl: £10.49, Laithwaites.co.uk
• Best for a summer tipple – Waitrose loved and found arinto 2019, 75cl: £7.99, Waitrose.com
• Best for a shared supper – Vallegre Vinhas velhas reserva especial 2016, 75cl: £17.15, Portugalvineyards.com
• Best for a connoisseur – Quinta da Pedra Alta prova no. 1 tinto 2015, 75cl: £29.01, Hometipple.com
• Best for a garden party – Casal de Ventozela vinho verde 2020, 75cl: £9.99, Majestic.co.uk
• Best for something different – Vulcao ameixambar, 75cl: £29, Wanderlustwine.co.uk
• Best for a meat feast – Rocksand shiraz 2019, 75cl: £10.49, Laithwaites.co.uk
• Best for an old favourite in a new guise – Quinta de Chocapalha cabernet sauvignon 2017, 75cl: £16.25, Corneyandbarrow.com
• Best for tip-top freshness – Terra d’Alter branco 2020, 75cl: £8.95 Leaandsandeman.co.uk
• Best value – Casa Santos Lima behind closed doors Lisboa reserva red 2018, 75cl: £10.99, Majestic.co.uk
• Best for a grilled fish dish – Lavradores de Feitoria estrada Douro branco, 75cl: £8 in-store only, Coop.co.uk
• Best for star quality – Vida Nova red 2015, 75cl: £11.29, Wells-wines.com

Vinha do Fava touriga nacional 2019, 14.5%, 75cl

Best: Overall

Portugal’s Setubal peninsula is home to some of its finest wines, and it’s where Leonor Freitas of the acclaimed Vinha do Fava vineyard has been championing the indigenous touriga nacional grape variety. It’s often considered to be Portugal’s finest and this rich, concentrated and distinctive, full-bodied red shows you why. It oozes layered, sumptuous dark soft fruit and berry flavours along with soft tannins and notes of spice. Open it and let it breathe for an hour or two before bringing it to the table where it makes a wonderful companion to rich meat dishes and casseroles.

Buy now £10.49, Laithwaites.co.uk
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Waitrose loved and found arinto 2019, 13%, 75cl

Best: For a summer tipple

Dry, white and crisp, this is part of Waitrose’s admirable ambition to educate the public about lesser-known grape varieties. The Portuguese arinto is known for its versatility and refreshing acidity. This example from the coastal vineyards of the Estremadura wine region immediately to the north of Lisbon has a citrusy, lemon and lime appeal with a tempered acidity and notes of apple and blossom. It makes for great summer drinking and, at under £10 a bottle, is splendid value.

Although this wine is currently unavailable, more stock is expected soon.

Buy now £7.99, Waitrose.com
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Vallegre vinhas velhas reserva especial 2016, 14%, 75cl

Best: For a shared supper

A gloriously heavyweight wine that comes in an equally heavyweight bottle. This luscious red from the Douro valley is laden with awards, which is no surprise once you’ve sampled it. Huge, bold and dark fruit flavours mingle with notes of spice and chocolate, while 22 months in French oak adds a smoky veneer. The grapes are hand-picked from traditional Douro grape varieties including sousao, tinta amarela, touriga franca, touriga nacional and tinta francisca in the old vineyards of Quinta da Vista Alegre. It’s superbly equipped to complement any roast or grilled meat dishes and pairs well with pasta or cheese. Unfiltered, it will need to be decanted before serving.

Buy now £17.15, Portugalvineyards.com
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Quinta da Pedra Alta prova No. 1 tinto, 2015, 13.5%, 75cl

Best: For a connoisseur

This is a red wine from the heart of the Douro that’s the result of a vision shared by a group of friends including winemakers Matt Gant from Australia and João Pires from Portugal. They acquired the Quinta da Pedra Alta and set about redefining what was possible in what they call “the most exciting wine region in the world”. It’s a blend of tinta barroca, touriga franca and tinta roriz grapes, each of which brings its own special qualities to the table. A complex and layered wine, it has concentrated notes of dark fruit and spice with soft tannins and an underlying minerality. Best decanted an hour or so before serving, it’s a serious wine at a serious price, but the quality shines through.

Buy now £29.01, Hometipple.com
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Casal de Ventozela vinho verde 2020, 12%, 75cl

Best: For a garden party

The vinho verde wine region in the far north-west of the country is perhaps Portugal’s most famous, and home of the “green wine” or in other words, young wine. Crisp, zesty and slightly spritzy, it’s the perfect summer drink with bucketloads of refreshing apple and citrus flavours and a welcome acidity. It’s meant to be drunk young so don’t put it in the back of the cupboard and forget about it. Pair it with tempura prawns or light seafood dishes to enjoy it at its best.

Buy now £9.99, Majestic.co.uk
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Vulcao ameixambar, 13%, 75cl

Best: For something different

Vines have been planted in the Azores in the mid-Atlantic since the 15th century, but winemaking in these volcanic islands some 900 miles west of Lisbon was nearly wiped out by the insect pest phylloxera at the end of the 19th century. Happily, some vineyards survived, and this white wine is made from the local arinto dos açores grapes grown on the foothills of the Capelinhos volcano on the island of Faial, and the balsalt soil of Criacao Velha on neighbouring Pico. As you’d expect, there’s a flinty minerality at the heart of this wine, but it’s tempered by softer pear and citrus flavours. It’s rare and hard to come by, but if you want a real taste of the Atlantic, this is where to find it

Buy now £29, Wanderlustwine.co.uk
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Rocksand shiraz 2019, 14.5%, 75cl

Best: For a meat feast

This is a rich, full-bodied red from the coastal Peninsula de Setubal wine region in central Portugal, where Atlantic breezes temper the hot days with cool nights and the shiraz (or syrah) grape prospers. Although it’s a grape more likely to be found in Australia, the shiraz from this award-winning winery equals its antipodean counterparts with big, luscious and jammy dark fruit flavours. Four months spent in American and French oak barrels adds to the opulent flavour and it has a long and satisfying finish.

Buy now £10.49, Laithwaites.co.uk
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Quinta de Chocapalha cabernet sauvignon 2017, 14%, 75cl

Best: For an old favourite in a new guise

Why, some may ask, would you buy a cabernet sauvignon – a grape that’s the pride of Bordeaux – from Portugal? Well, apart from being one the world’s finest grapes, it’s also one of the most adaptable. Grown, as it is here, on a family-run estate in the Lisbon wine region, it possesses all the familiar cabernet sauvignon traits; masses of blackberry and bramble flavours plus soft and pleasing tannins, but it also adds a Portuguese accent with notes of spice and pepper and a welcome minerality. So, if you want to sample a French classic with a touch of Portuguese flair, this is where to come.

Buy now £16.25, Corneyandbarrow.com
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Terra d’Alter branco 2020, 12.5%, 75cl

Best: For tip-top freshness

A young white wine from the Alto Alentejo region in the south of Portugal, where Australian winemaker Peter Bright has been bringing some new-world flair to local wines. It’s a blend of the indigenous arinto and siria varieties that has been enlivened by the addition of the aromatic viognier grape. The end result is an easy-drinking but lively summer wine where soft and stoned fruit flavours are enhanced by floral and mineral notes. Constant sampling in the vineyards meant that the grapes were picked at just the right time to ensure optimum ripeness and acidity.

Buy now £8.95, Leaandsanderman.co.uk
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Casa Santos Lima behind closed doors Lisboa reserva red 2018, 14%, 75cl

Best: Value

It was the country star Charlie Rich who used to sing: “No one knows what goes on behind closed doors.” In this case, the answer would seem to be: great winemaking. Blended in the Lisboa wine region from the indigenous grapes touriga nacional, tinta roriz, alicante bouschet and our old friend syrah, this is a bold and muscular red with dark fruit and dark berry flavours allied to notes of pepper and spice. Winemakers Casa Santos Lima are a family-owned company and gained international recognition this year as the “best Portuguese producer” at the AWC Vienna International Wine Challenge. A quality wine for just over a tenner is something worth opening the door for.

Buy now £10.99, Majestic.co.uk
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Lavradores de Feitoria estrada Douro branco, 13%, 75cl

Best: For a grilled fish dish

You would normally associate the Douro wine region with robust reds, but it also produces this aromatic and floral white – a joint venture between winemakers Lavradores de Feitoria and the Silva Reis family. It’s a blend of indigenous varieties including arinto, gouveio, viosinho and fernao pires, plus a dash of muscatel. Peach and orchard flavours dominate along with notes of lemon, grapefruit and blossom. A refreshing summer wine, it pairs well with fish and shellfish dishes.

Buy now £8, Coop.co.uk
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Vida Nova red 2015, 14.5%, 75cl

Best: For star quality

The giveaway clue here is that this is a product of the “adega do cantor” or “winery of the singer” – the vocalist in question being our very own national treasure Sir Cliff Richard. It’s situated in the Algarve, which may be a holiday hotspot but wasn’t that well known as a winemaking area until Sir Cliff and his associates championed the rebirth of the area’s viniculture, hence the Vida Nova, or “new life” name.  Deep red in colour, this blend of syrah (80 per cent) and aragones has abundant dark berry and plum flavours with telling notes of spice, subtle tannins and a long and smooth finish. And even if you don’t get a chance to visit the winery where the singer’s often spotted giving a helping hand, you do get his signature on the label, foil and cork.

Buy now £11.29, Wells-wines.com
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IndyBest product reviews are unbiased, independent advice you can trust. On some occasions, we earn revenue if you click the links and buy the products, but we never allow this to bias our coverage. The reviews are compiled through a mix of expert opinion and real-world testing.

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Originally Appeared Here

The Pearl is San Antonio’s newest historical neighborhood as well as a culinary destination that has garnered national interest. A multi-use neighborhood, it includes residential, office, retail space, and of course a lot of restaurants. I had heard about The Pearl; it seemed the name was on everyone’s lips, and I was curious to see it for myself. I already loved San Antonio — I had no doubt that I’d have a great experience visiting The Pearl.

Note: I was hosted at the Hotel Emma. All opinions are my own.

A Brief History Of The Pearl

In 1883, the San Antonio Brewing Company opened in the location that is today The Pearl District, north of downtown San Antonio. The name changed to The Pearl Brewing Company in 1952. It operated as a brewery until 2001 when it closed and was purchased by a man with a vision, Kit Goldsbury. The New York design studio Roman & Williams was hired to preserve the history and integrity of the original buildings. The result of the renovation is one of San Antonio’s most architecturally interesting and lively neighborhoods. 

The Pearl District is a huge property, spread across 22 acres. It includes a range of restaurants from French to Asian, independent shops, and the San Antonio campus of the Culinary Institute of America. The Pearl has become a hot spot for visitors as well as locals to enjoy events on the plaza, dinner at one of the restaurants, or a weekend getaway at the Hotel Emma. 

Penny Sadler

The Hotel Emma

If August Maritzen, the architect who designed The Pearl Brewery, could see the transformation of his creation today, I think he would be more than pleased. Not that it looks drastically different than it did in 1894; that’s what is so wonderful about the former brewery headquarters, now the Hotel Emma, also referred to as “the Emma.” Designed in the elaborate Second Empire style, The Emma is widely regarded as one of the best examples of a repurposed industrial space anywhere in the world. Exposed pipes and valves are works of art — accents in the hotel’s lobby, which was once the brewery’s engine room. Warm leather sofas, colorful pillows, and exquisite floral arrangements are grouped together in a way that invites you to sit and stay a while. 

Hotel Emma is named for the former owner, Emma Koehler, who took over the business after the death of her husband, Otto. Emma was an all-around positive force at the brewery, keeping employees on the payroll during Prohibition by pivoting to producing near beer, among other things. 

The Hotel Emma has been named a top luxury hotel in numerous publications every year since opening in 2015. The moment you arrive, exemplary service and attention to even the most minute detail speak volumes. The Hotel Emma is truly the gem of The Pearl District.

Luxury At The Emma

I don’t know about you, but when I stay at a luxury hotel, the first thing I want to do is check out the room amenities. Hotel Emma offers some delightful surprises. 

In every room are custom-made Guayabera robes, complimentary jute scuffs, and lavender bath products. A thoughtful touch was the sleep kit which included earplugs, an eye mask, and a relaxing lavender room spray. 

While I was tempted to spend the evening soaking in the claw foot bathtub, the Hotel Emma is known for her culinary offerings, and there was much to explore beyond my room!

The hotel bar, Sternewirth, serves wine, craft beer, custom cocktails, and small plates. Definitely go to see the old brew tanks that have been repurposed as intimate seating that has a slightly Moroccan vibe.

Be sure to try the namesake cocktail, The Three Emmas. It’s a refreshing concoction of gin, Italian amaro, and a touch of absinthe. The name refers to three women in the life of Otto Koehler, all named Emma. The first Emma was his wife; the second a nurse hired to look after his wife following a car accident. The second Emma also became his mistress. The third Emma was another caretaker — for both his wife and his mistress. The second Emma ultimately left Otto and married. The third, well, the third Emma killed Otto in 1914. There are some loose ends to this story, but the moral is never drink more than two Emmas!

Penny Sadler

Food And Drink In The Pearl

As San Antonio’s latest and greatest culinary destination, The Pearl has something for everyone’s tastebuds. Casual eateries in the Food Hall include everything from fried chicken to Asian. On the plaza, there’s Bakery Lorraine, a French patisserie, where you can get breakfast, lunch, and dinner. The Pearl’s High Street Wine Co. is run by one of Texas’s top sommeliers, Scott Ota. The wine menu includes small-production wineries from around the world. 

One can not visit a neighborhood that is a reclaimed brewery district without trying the beer brewed on-site at Southerlie Fine Food and Brewery.

Supper at the Hotel Emma is an American bistro with an open kitchen, bar seating, and a wonderful patio with a view of the San Antonio Riverwalk. For the first course, I had the coconut and cauliflower soup with turmeric — creamy, light, and delicious. 

My main dish was the whole grilled branzino, though it was a tough choice as there was also lemon and dill risotto with sweet peas and parmesan. They graciously brought me a taste of the risotto. 

Chicken, Texas quail, and grilled sirloin strips steak were also on the menu. Chef John Brands’s inspiration is coming together for good food at your favorite place. Supper is open for breakfast, lunch, and dinner. Reservations are recommended. If the weather is nice, I suggest a seat outside with a view of the San Antonio River. 

Brasserie Mon Chou Chou is the newest restaurant to grace The Pearl. It looks like a classic French brasserie, and the menu does include some classic dishes such as mussels in white wine and salade lyonnaise. In fact, most of the dishes are fairly simple expressions of French cuisine, which is no accident, as the three owners have taken some inspiration from the home-cooked meals of their youth around various regions of France. Sit outside, be sure to have the crusty baguette, and imagine you’re whiling away some time in a brasserie in Paris. 

Penny Sadler

Other popular dining spots at The Pearl include Cured, housed in what was the brewery’s administration building. This is a spot for charcuterie and all things meat. However, there are options like beer can mussels and barbeque shrimp and grits. There’s also La Gloria for Mexican street food and Best Quality Daughter, which you really have to see, as it’s as much a visual design feast as it is a delicious Asian-inspired restaurant. 

As a shopping destination, The Pearl District is home to an eclectic collection of one-of-a-kind shops. Discover handmade goods that support international artists, the ultimate home decor to inspire your living space, women’s casual apparel, or the perfect gift for the man in your life.

I enjoyed browsing all of the shops in The Pearl District. Who doesn’t love a shopping district that’s walkable and has a bookstore, wine bar, and French patisserie? Oui, oui! Whether it’s time for coffee or something stronger, you can make a leisurely day of it. 

For men’s clothing and gifts, The Sporting District will win you over with its thoughtfully curated selection. The concept is American-made clothing and items from designers throughout the Southern United States. The owner designed the shop to convey comfort, ease, and something desirable all at once. Find gift items like hammered copper shot glasses, quirky items like feather bow ties, and a selection of men’s wardrobe items. 

Ten Thousand Villages is a chain of stores specializing in supporting artisans from around the world and a pioneer in the realm of fair trade practices. This is a place where you can shop and feel really good about the dollars you spend. Fair Trade practices help fight poverty through commerce and long-term relationships with communities and artists. There’s a great selection of jewelry, small accessories, and useful items like dinnerware and serving pieces. 

Adelante is a third-generation women’s clothing and accessory shop. The looks are casual but chic and somewhat bohemian. I liked the colorful Mexican-influenced dresses and tops. If you’re looking for a Texas or San Antonio-themed gift, this is the place! 

The Twig is the place to pick up a current release or a Texas history and culture book. Bring a blanket, buy a book, then find a spot on the lawn. This is the beauty of a multi-use district like The Pearl. Of course, there are plenty of chairs and even some shady spots for those sunny Texas days.

The Pearl is a place to experience. To delight all of your senses. Stay. Play. Eat. It’s one of the most popular destinations in San Antonio and receives visitors from all over the world. It would be wise to make your reservations in advance. Pro tip: Go hungry.

For more San Antonio inspiration, consider:

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Originally Appeared Here