Wine Tour

2009年4月14日星期二

波士顿葡萄酒狂欢节即将举行（原）

波士顿葡萄酒狂欢节（Wine Riot）将于2009年4月17日至18日在美国波士顿艺术中心(BAC)举行，届时将有250多款来自世界各地的葡萄酒纷纷亮相于本届狂欢节，有大约50家葡萄酒厂参加这届葡萄酒狂欢节，此外，还将举办速成讲座班、音乐会以及推特品酒会（TTL）。波士顿葡萄酒狂欢节由美国再一杯社区网站及波士顿《Weekly Dig》杂志共同主办。

2009年1月4日星期日

首届“国际葡萄酒旅游会议及专题讨论会”即将举行（原）

第一届“快乐葡萄酒”“国际葡萄酒旅游会议及专题讨论会”将于2009年1月24日至27日在西班牙巴塞罗那市南部美丽小城锡切斯举行，届时将有来自三十多个国家的150位葡萄酒旅游专业人士出席这届最大的“国际葡萄酒旅游会议及专题讨论会”。本届“快乐葡萄酒”“国际葡萄酒旅游会议及专题讨论会”的组办方是西班牙快乐葡萄酒公司。

2008年9月16日星期二

The second Yantai International Wine Festival will hold

Shandong will to hold its second Yantai International Wine Festival, It's from September 23 to 30. The first three days include “The International Wine Arts & Package Designs Contest“, “Changyu Business Get-Together for Distributors”, and “Wine-Tasting and Appreciation” during the first few days. Other itinerary items include the “Junding Grape-Picking Festival” and the “The 2nd Session for World Famous Chateaus (China) Club”.

It appears the bulk of the events will be held at Yantai International Expo Center, Changyu Wine Cultural Museum, and COFCO Nava Valley Chateau Junding (no misprint: it’s “Nava” with a “v”).

The sponsors are The International Organisation of Vine and Wine (O.I.V), China Alcoholic Drinks Industry Association, China National Association For Liquor Circulation, and Shandong Provincial Government.

See here for the details on the events

Sept. 23-28
Binhai Square
• The 2 nd of Yantai International Wine Quality Contest
Sept. 24
Yantai International EXPO Center
• The International Wine Arts & Package Designs Contest
Sept. 24
Yantai International EXPO Center
• Promotion Activities for Overseas and Domestic Wineries
Sept. 23-25
Yantai International EXPO Center
• Changyu Business Get-Together for Distributors
Upon Invitation
Changyu Wine Cultural Museum
• Demonstration on Wine History and Culture
Sept. 23-25
Changyu Wine Culture Museum
• Wine-Tasting and Appreciation
Sept. 23-25
--Chateau Castel
-- COFCO Nava Valley Chateau Junding
--Longkou Landsun Manor
• Junding Grape-Picking Festival
Sept. 23-30
COFCO Nava Valley Chateau Junding
• The 2 nd Session for World Famous Chateaus (China) Club
Sept. 24
COFCO Nava Valley Chateau Junding
• First Chinese Chateau Music Festival
Sept. 24
COFCO Nava Valley Chateau Junding
• Unveiling Ceremony and Parade Demonstration for Yantai World Wine Plaza
Sept. 23-25
Laishan District

2008年9月4日星期四

波涛彼端的芬芳——新西兰葡萄酒之旅

穿越相隔着的浩瀚太平洋，飞跃袋鼠和树袋熊的国度，成群的牛羊和超然的环境在等待着我们。让我们快速的进入新西兰的闲适恬静的生活氛围，你意想不到的海鲜大餐以及火山地带的壮丽景观之外，征服你味觉感官的将是那具有独具热情口感的新西兰Sauvigonon Blanc白苏维翁，和同样是其白酒特色的Chardonnay莎当妮和Reisling雷司令。虽然没有传统意义上表现非常突出的红酒，而近两年来在优质品牌的阵线中我很欣喜的看到不少佳作，Cabernbet Sauvigonon加本苏维翁和Merlot梅洛都有上佳表现的酒，而近期不少顶尖厂牌都在Pinot Noir黑比诺上取得了世界范围的口碑，不难发现新西兰红酒拥有同样是新西兰裔的国际巨星Russell Crowe那征服七海，蜚声世界的能力。
　　
和澳洲一样，一些卓越的大品牌统治着当地的红酒企业。我们能够听到的最响亮的名字是以奥克兰为公司总部所在地的Montana ，拥有像McDonald酒厂那样的知名红酒企业。其他支配新西兰红酒市场的公司有Corbans（品牌：Stoenleigh，Longridge）和Villa Maria（品牌：Vidal，Esk Valley）。这两家葡萄酒企业同样是基于全国人口最多城市奥克兰。这三个企业执掌着百分之五十的葡萄酒产业。而我们平时接触的新西兰红酒，多数也是系出这三家旗下。
　　
从南岛开始

虽然首府和大城市都在北岛，而新西兰最出色的红酒往往都来自南岛。作为南岛北部的延伸，Marlborough区是新西兰最大红酒产区，如果你偏爱的Sauvignon Blanc白苏维翁的话，我想你一定会把此地作为新西兰红酒的重地。拥有得天独厚的优越的成熟条件加上成熟季中凉爽的夜晚能够保持葡萄中自然的酸度成分，部分酒园还盛产优质的Riesling雷司令。这些使得此产区出产的白酒成为世界瞩目的宠儿。　　　　

Marlborough之内，我的首选品牌是Isabel Estate, Le Brun, Cloudy Bay(其下的Pelorus系列是非常独特的起泡酒），Hunter’s，Jackson Estate，Lawson’s Dry Hills和Montana。
　　
其他来自南岛的葡萄酒产区：像Nelson和Canterbury以及Waipara似乎都存在于Marlborough产区的阴影之下其葡萄酒品质都很难超越Marlborough的高度。更南部的地域中具有代表性的是Central Otago。那里出产的Pinot Noir黑比诺在近年来在品质上呈现出不断上升的趋势，是我在选择黑比诺时一直关注的产区。
南岛的各大其他产区中，我的首选是FeltonRoad，Carrick（来自Central Otago）。
　　
北岛

让我们再把视线回到北岛：我可以给你最大的线索就是“Wairarapa“，包括Martinborough这个分支区域。Martinborough是以优质的白葡萄酒取胜的产区，不过在区内我们仍然能找到一些非常优秀的Pinot Noir葡萄园。
　　
在Wairarapa大区，我的首选是Ata Rangi，Martinborough酒园，以及Palliser（这些品牌都来自Martinborough）。
　　
Hawke’s Bay豪客斯湾在更远的北方，气候上则表现的更加温婉亲和，历史上也出现过非常成功的红葡萄和白葡萄。一些在那里出产的葡萄酒被证明具有突出的品质和性格。Gisborne地区拥有众多出产高质量白葡萄的酒园，而Waikato，Auckland奥克兰和Bay of Plenty的葡萄则在兼具红葡萄和白葡萄的优良品种。如果我们向北走得更远，Northland地区也种植葡萄，不过产量更少一些。
　　
在这几个地区当中，我的选择是Peackock Ridge（来自Waiheke岛），Esk谷，Redmetal 酒园的顶级Cuvées也曾经一度让我惊叹，MacDonald酒园，Te Mata，Vidal，CJ Pask（以上的这些都是来自Hawke’s Bay地区），Coopers Creek，Delegat’s，Deutz，Selaks（这些则都是来自Auckland奥克兰的大牌）。
　　
佳酿之选

最近的品评过程中发现了不少来自新西兰的优质红酒，特别是2000年份的，确实令我印象深刻，在这个年份当中，多家厂牌的葡萄酒都出现了华美绚丽的巅峰佳作。当然从经济的角度考虑，很多未陈年的酒仍然在我选酒的名单之内，事实上很多白苏维翁无须陈年就能表现出其最佳的口感。红酒方面，Central Otago地区的95、96年份的黑比诺堪称经典。在之前的品评中，更陈年的Cabernet Sauvignon加本苏维翁和Merlot梅洛却没有给我留下“优秀”的印象，但是这些经典品种的葡萄的在新西兰的总体水平正在逐年攀升，很期待在近期能喝到具有顶级结构的新西兰红酒。

皇后镇充满神秘诱惑

魅力之四　酒庄
　　
从我们在皇后镇所住的Millbrook度假山庄，驱车半个小时，可以到达分布在Central Otago地区的大大小小的酒庄，这里的每个酒庄都有自己的特色葡萄酒。
　　
Central Otago地区，地形崎岖，可以俯瞰Blue River，可以遥望阿尔卑斯山脉；有连成片的葡萄庄园，也有蹦极这样的极限运动，站在山腰，向着Kawarau峡谷冲下去，那是一种回归自然的刺激，而这峡谷正是《指环王》拍摄的取景之地。
　　
我们在Appellation Central工作人员的引领下，开车沿山路、顺Blue River，拜访了四个酒庄和一个老镇——曾经淘金者的家，同行的还有一对美国夫妇。
　　
Peregrine Winery，这个酒庄有着传统与现代两种风格的葡萄酒厂，而其现代风格葡萄酒厂更在Gibbston因其建筑风格而获奖。
　　
Carrick Winery and Restaurant，坐落在半山腰，很多游客喜欢在这里的餐厅用午餐，因为秋天的时候，下面很漂亮，彩色的树叶和远处的山脉组成了一幅彩色的油画。在这里，点一款白葡萄酒，配这里独特的冷菜拼盘，最恰当不过了。
　　
Olssens Garden Vineyard，这里有舒适放松的环境和美味的葡萄酒。
　　
Chard Farm，离Kawarau峡谷最近的一个酒庄。和我们同行的美国夫妇在这里订了酒，而酒庄会负责帮他们邮寄到他们指定的地点，也许，他们这次新西兰的旅行还没结束，葡萄酒已经到他们家了。
　　
Old Cromwell，15分钟就可以逛个遍的小镇，却有着近百年的悠久历史。从Melmore Terrace街上重建的老建筑仍可依稀看出这个老城镇中心的模样，那些建于1860至1900年的老建筑在1992年Clyde水坝启用时即被淹没。我们漫步在老建筑间，重温当年的采金及垦荒的岁月，伦敦马厩、巴利船长之屋、库伯商行、贝尔菲斯特商行和Jolly谷物行似乎都在给我们讲述着当年的那段辉煌。
　　
魅力之五　美味
　　
在皇后镇用晚餐是件重要的事情，有超过100种的选择。美国前总统克林顿曾在汽船码头的Boardwalk餐厅尝过凯摩亚那(海鲜)　还有箭镇(Arrowtown)的Saffron　餐厅、亚瑟角(Arthur's Point)的Gantley‘餐厅、皇后镇的Tatlers、The Bunker、Frasers及 Minami Jujisei等餐厅，都供应顶级的海鲜，是享用晚餐的好地方。想吃点家乡口味的人，位于海滩街(Beach St。)上的文华酒家以及利斯街上的湖景皇宫都是以中华料理为主，简单的烧味及面类都还不错，价格还不算昂贵。另外值得一提的是烧羊肉与酥皮卷，这两项美食一直都是新西兰的传统食物。检视当地餐厅的菜单时，　注意新西兰的鲑鱼、小龙虾、淡菜、扇贝、蓝鳕鱼和极嫩的当地所产牛肉、羊肉和鹿肉。异国料理包括令人垂涎的意大利面、比萨和精致的中国菜。

皇后镇TIPS
　　
气候：皇后镇的气候偏向寒冷，如果你是夏天来访，不妨穿些轻便的衣物，但是晚上需多添加一些衣物。冬天是热爱滑雪者的最爱，每年都会有遍地的白雪让您穿梭在雪山间，厚重的御寒衣物、围巾、手套、帽子将是必要的配备。

2008年8月19日星期二

A Taste of Tokaj: Wine of Kings, King of Wines

A Taste of Tokaj: Wine of Kings, King of Wines

By Shelley Puhak

Editor's note: Most of the Tokaj

Wine Region is located in Hungary, but a small section, about two square miles, is located in the Slovak Republic. Tokaj is sometimes referred to as Tokay.
A man resembling a clean-shaven Santa Claus swings opens a large barrel top serving as a door, revealing a set of stone steps leading underground.
I follow him into an underground tunnel cut out of the volcanic tufa rock. This passageway empties out into a cool, cavernous room with a wrought iron chandelier hanging from the domed ceiling. Barrel tops are mounted on the wall, inscribed with various humorous sayings.
"Life is Too Short"I sit on a rough-hewn bench underneath one that reads, "Zivot je prilis kratky, aby sme pili nekvalitne vino" ("Life is too short to drink rubbish wine.")
I’m underneath the Slovak village of Vinicky in a 400-year old cellar. Santa Claus is actually Gejza Nagy. He and his wife Anna own the Zlaty strapec vineyard, and he boasts that his family has been making wine in this region for centuries.
Serious Tasting
We had arrived asking for an ochutnavka, a tasting, and as I soon find out, Mr. Nagy takes his tastings very seriously. He pours me a half glass of amber-colored, sweet Tokaj wine, and we toast to our health. He pours me a half glass of another varietal and we toast to good weather. And he pours, and pours, and pours.
"Maly, maly," I keep insisting, "Smaller, smaller."
It’s ten in the morning, and I know I can’t handle more than a full glass or two. Finally, I have to go get my Slovak cousin Andrea and her friend Constantine and ask for help finishing up.
Mr. Nagy laughs and tells me if I get too tipsy, there is a B&B on the property, where 700 SKK ($22) will get me a nice room to sleep off the wine.
After we’ve tasted all six wines the vineyard carries, Mr. Nagy warns us that coming up into the summer air will intensify the wine’s effect, and it does.
Underground Passages
It’s hard to believe that just over an hour ago I was in the Tatra mountains. Now, only 100 miles south on the Hungarian border, the bright sun is dazzling and the air feels almost sultry.I’m pleasantly lightheaded as we arrive at our next stop, the Stredne odborne uciliste pol’nohospodarske Vinicky, a former school in the same village.
Our guide takes us down into a tunnel like the one under the Nagy’s property, but much larger, with many smaller passageways sprouting off. Our guide tells us this set of tunnels is 52 feet (16 meters) underground and over 147 feet (45 meters) in length. I make an audible sound of surprise.
My cousin waves her hands dismissively as she translates the guide’s response for me: “He says that there are passages like these under everyone’s property.”
The Tokaj Label
I learn these Tokaj wine cellars were built during the Turkish invasions of the 16th and 17th centuries. Although they were originally designed as hiding places for troops and supplies, villagers soon discovered that the wine they stored here tasted much, much better than that stored above ground.
That’s because the temperature and humidity stay constant year-round—50 degrees (10 C) and 95% humidity.
Between occasional raids by the Turks, enterprising villagers found time to cultivate vines and ferment their wine in these cellars, and the Tokaj label was legally established in 1655.
Thick Black Fuzz
I can’t imagine hiding down here in complete darkness, feeling my way along the wet, cold walls covered with a thick black fuzz.
Luckily, this tunnel is dimly lit by the occasional humming florescent light, and our guide carries a flashlight. He trains it on the black fuzz on the walls and tells us this is actually Cladosporium cellare, a valuable fungus that acts like a powerful air filter.
It eats bacteria that could be dangerous for the wines and regulates the humidity. The Tokaj region is the only place in the world where this fungus grows naturally.
The wine that made Tokaj world famous is Vyber (in Hungarian: aszú). This sweet dessert wine is made from cibebs, Tokaj varietal grapes that have been exposed while still on the vine to another fungus, Botrytis cinerea.
This is the same fungus that is used in the production of French Sauternes, as well as Chenin Blanc, Gewurztraminer, Riesling, and Sauvignon Blanc. It causes the grapes to shrivel, intensifying their sugar and flavor.
These natural raisins are picked in one day, always after the 25th of October. The 'cibéby' are trampled in huge vats to form a paste. Wine is then poured on the paste and left to soak. The product is transferred to wooden casks where it will age for up to six years in these special Tokaj wine cellars. The Cladosporium cellare on the walls will give the wine a rich sherry flavor.
The ratio of cibéby to wine is indicated on the label of all Tokaj Vyber wine by its putno rating, which ranges from three to six. In old Slovak, putna was a barrel. A putno rating of three means that three barrels of cibéby have been added to 136 litres of wine, while a rating of four means four barrels have been added, and so on. The higher the putno rating, the sweeter, stronger and more expensive the wine will be.
The Duke of Transylvania, Frantisek Rákoczi II, sent his own six putno wine to Louis XIV, who termed it "Vinum Regum, Rex Vinorum" - "Wine of Kings, King of Wines."
Our guide also mentions that in the 18th century Tokaj wine became famous as a medicine for healing anemia and nerve illnesses. Tokaj was also the favorite drink of Peter the Great, Catherine the Great, Voltaire, and Goethe. Beethoven and Schubert dedicated songs to it.
This region was once part of the sprawling historic Tokaj wine region of the Kingdom of Hungary. After WWI, new borders left two square miles of this region cut off from the rest.
Since then, while Hungarian vineyards have flourished, Slovak vineyards that produce Tokaj of comparable quality have struggled.
Our guide shrugs, and he tells us no one is much interested in Slovak Tokaj anymore, not like they used to be. When this school was established in 1952, students competed for admission. But by 1997, the school couldn’t find new applicants, and soon after, it was forced to close.
The school is now only open to tourists and sommeliers. Our guide says his most frequent visitors are groups of Italians who hike all day and drink all night, or experts who come for a closer look at the Botrytis cinerea and for a taste from the extensive collections.
Today, we’re the only visitors. As our guide pours out some five putno Tokaj, I ponder how a celebrated wine slips into obscurity. I sip at the Tokaj, sweet and smoky, with a citrusy bite, and I tell my cousin, “It’s a damn shame.”
IF YOU GO:
Villages in this region include: Cerhov, Mala Trna, Vel’ka Trna, Cernochov, Vel’ka Bara, Mala Bara, Slovenske Nove Mesto, and Vinicky.
The closest major airport is in Kosice, 44 miles (71 km) northeast of the Tokaj region, with regular connecting flights to Prague and other Eastern European capitals.
The fastest route is by rental: take the E-50 east from Kosice, and then 79 south (on maps, the 553). The drive takes a little over an hour.
Alternately, you can take a 45-minute train ride from Kosice to Trebisov and then the regional bus from Trebisov to Vinicky (approx 1 hour).
Timetables and further information about rail travel can be found at Slovakia Railways. Bus routes and timetables are available at Eurolines. Both sites offer content and search options in English.
Area Attractions
(All conversions from Slovak crowns (SKK) to US dollars are approximate and are based on the exchange rate, which is subject to change.)
1. Zlaty strapec vineyardVinicky 118Tel: 421 056/ 637 39 75Free tours and tastings, wine store on premises.Rooms in the B&B run 700 SKK ($22) a night
2. Stredne odborne uciliste pol’nohospodarskeVinickyTel: 421 056/ 637 33 72EmailTours are 50 SKK ($1.56) per person. One can opt to stay in the former dormitories for 120 SKK ($3.75) a night.
3. J. & J. Ostrozovic vineyard Vel’ká Trna 233Tel: 421 056/ 679 33 22E-mailWebsiteContact directly for tour and tasting prices.