New association for digital wine start-ups



A new Bordeaux-based association for wine start-up companies was launched this week at Vinexpo. Wine StartUps so far has 13 member companies, all of which were formed between three months and three years ago. It is led by Gilles Brianceau, director of Inno’vin, an ‘company incubation’ facility at the Institut des Sciences de la Vigne et du Vin at the University of Bordeaux. The companies in the group are linked by the fact they target the wine industry, and use innovative or ‘disruptive’ digital technologies. Among the companies are Smart Bordeaux, the scanning system that uses QR codes and has been adopted by the Bordeaux Wine Bureau (CIVB) for its database of over 4,000 chateaux, Vinoreco, the ‘virtual sommelier’ system that works on smart phones and is used by several major supermarkets in France, and Wine Services, an online research and marketing company which is working with high-end classified chateaux. Xavier Montero, director of Vinallia, a company that offers joint purchasing of vineyard equipment and other material to help smaller estates, told Decanter.com trainees and digital specialists can apply to work in any of the companies, and new startups can apply to become part of the group. ‘A few months ago, we were aware of each other, but felt we were in competition. But we decided that collectively we could raise awareness of new technologies and products, and stimulate a creative environment.’ Aymeric Fournier, director of Wine Data Systems, also a member, said, ‘In the future we hope to attract wine startups from other countries to Bordeaux. An example is Vinoga, a Facebook game that won an Innovations Trophy at Vinitech wine fair last year, which decided to set up in Bordeaux rather than California, to draw on the global renown of the region. They are now partnering with Ma Bouteille, another company within Wine Startups that provides online customisation of wine bottles. Key figures in wine and the internet are offering advice and support such as Jean Moeuix of Maison Duclot, and Dan Serfaty, the French internet entrepreneur and founder of Viadeo, a professional social network with 30 million users worldwide. ‘We will also be looking to raise investment, and hope to have an ongoing dialogue with the local and international wine industry, to ensure our technologies are responding to actual needs,’ said Fournier.

http://www.decanter.com

 

FOOD and wine connoisseurs have good reason to raise their glasses


The annual Wine Show By the Bay is on again this Saturday with more than 40 tasting booths serving up samples of local, national and international wine, beer and gourmet produce, master-classes, cooking demonstrations and speciality lunches.

Event spokeswoman Jessica Wright said the University Club of Western Australia-organised event – which attracted 500 visitors last year – had grown significantly since 2010. “It evolved from our Members Wine Appreciation Society who have a real passion for great food and wine and for whom we hold a wide range of wine appreciation events throughout the year,” she said. “Initially with this group in mind, we wanted to create an intimate, informative and fun wine fair and it has become an annual highlight for club members, the general public and exhibitors. “In fact, as the exhibitors are packing up, they ask to make sure we book them in for the next year.” Among the Perth chefs and food personalities that have thrown their support behind the event since 2010 is Kate Lamont, Russell Blaikie, French pastry chef Emmanuel Mollois, Iron Chef Australia winner Herb Faust and pizza king Theo Kalogeracos, who is back for this year’s instalment. Joining him are My Kitchen Rules darlings Daniela Pirone and Stefania Muscara, molecular biologist-turned-restaurateur Itsara Pracharoenwattana and the irrepressible Ian Parmenter. On the wine front, Vanya Cullen, of Cullen Wines, and Virginia Willcock, of Vasse Felix, will help fly the flag for the WA wine industry while fourth-generation winemaker Bruce Tyrell, of the historic Tyrell’s Wines, will fly into town from the Hunter Valley to divulge his secrets to making a top drop.

“We want to give everyone a fun and casual day where they can learn a little, drink a little, eat a little and leave looking forward to 2014’s event,” Wright said

Wine Show by the Bay
Where: The University Club of Western Australia (Banquet Hall), Crawley
When: June 22, from 11am-5pm
Bookings: 6488 8770
http://www.inmycommunity.com.au

 

Tasting 12 wines straight after breakfast was all in a day’s work for a group of 10 sommeliers touring the Clare Valley



The group participated in tastings with some of the region’s most esteemed winemakers as part of Wine Australia’s first Sommelier Immersion Program for Australian sommeliers.
Participants represented some of the finest restaurants in Sydney, Melbourne and Margaret River and were selected based on their achievements as finalists for the ‘Best Representation of Australian Wine’ award, which was sponsored by Wine Australia. The group completed Riesling, Cabernet and Shiraz masterclasses and toured sites across the valley that demonstrated the unique soil profile that makes Clare Valley Riesling taste so good. Ben Knight of Bottega restaurant in Melbourne said seeing where the wines were made and meeting the winemakers would help to better communicate the wine’s story to his restaurant guests.The visitors were impressed with the way people in the Clare Valley wine industry shared their knowledge, comparing the situation to Bordeaux in France, where they said winemakers tried to keep their techniques secret. David O’Leary, who led the Cabernet Sauvignon masterclass with Peter Barry and Ryan Waples from Taylors Wines, said it was clear Clare Valley punches above its weight when it comes to wine quality. “The Clare Valley has built its reputation on Rieslin­g, but they were taken back by how excellent our reds are,” he said. There was a preference by the group for lighter bodied reds that supported rather than dominated food. He was impressed with the sommeliers’ knowledge and passion for wine and said he was hopeful there would be an increase in the number of Clare Valley wines on the lists of these leading Australian restaurants in the near future.

http://www.northernargus.com.au

 

 

 

 

 

WineTech 2013 will take place on the 15–17 July 2013 at the Sydney Convention and Exhibition Centre. The exhibition will be showcasing a complete spectrum of products and services available to the Australian wine industry


Wine Industry Suppliers Australia Inc (WISA) is proud to host the event in conjunction with the Australian Wine Industry Technical Conference (AWITC) for the third consecutive time. This partnership fosters collaboration between suppliers and participants in the wine industry by delivering the most recent updates in research and on technical developments alongside the latest offerings available in supply; at the largest trade show of its kind in the country. WISA is an independent incorporated not for profit association of suppliers to the Australian Wine Industry. Since its inception in 2000, WISA supports its members in a variety of ways. WineTech is a key aspect of the associations’ reason for being. At WineTech, WISA members will be able to engage with potential buyers at its exclusive "Meet-The-Supplier" booth. “We are pleased to have MGA Insurance Brokers come on board and support us in offering this valuable opportunity to our members. The ability to sit down in a relaxed yet private environment with existing or potential clients is a key service to our members,” said Matthew Moate WISA Chairman. The WISA ‘salon’ at WineTech will provide an opportunity for both suppliers and wineries to engage with each other in a comfortable and spacious environment with not only private meeting rooms but also a lounge area available. “These services assist in bridging the gap between suppliers and the wider industry. This has been a keen focus for WISA since its inception and we continue to work with industry to achieve this,” added Moate. With approximately 40 members exhibiting at the show covering a full range of viticulture, winemaking, engineering, transport, storage, packaging, research and other products and services, WISA’s salon (stand #5524) is sure to be a key hub and meeting point at WineTech. Find out more by contacting WISA EO Mr George Willcox M 0409 783 221 E: Этот e-mail адрес защищен от спам-ботов, для его просмотра у Вас должен быть включен Javascript

http://www.winebiz.com.au

 

With the British and Irish Lions touring, the temptation to assert Australia's authority in every possible area is too great to resist.

With the British and Irish Lions touring, the temptation to assert Australia's authority in every possible area is too great to resist. So, with the help of rugby brains, top winemakers and wine writers, GT WINE decided to pick a 1st XV of Australian wines. A game for all shapes and sizes, the framework to showcase the diversity and quality of Australian wine couldn't be more perfect. The criteria for each position was established before selection was made, for example in the second row we have leading wines with plenty of push and length, while the front row requires a mix of big, plump reds and a solid, tireless fortified. With former Wallaby captain George Gregan (GG), former Wallaby and Chairman of the Australian Rugby Union Michael Hawker (MH), Hunter Valley winemaker Andrew Margan (AM) and wine scribe Dave Brookes (DB) as selectors we present the 1st XV of Australian wines. If rugby is the game they play in heaven then these are the nectars of the gods.

1. Jim Barry The Armagh Shiraz A strong and powerful blockbuster, leading from the front it's got the size to take on anything. AM

2. Campbells Merchant Prince Rare Rutherglen Muscat Intense yet quick on its feet, cheeky and gets in your face. DB

3. 1913 Seppeltsfield 100-year-old Tawny Strong and solid as a rock, consistent world-class performer. A true tight-head (usually from over consumption). DB

4. Leeuwin Estate Chardonnay Long and fine-boned with great definition and clarity, really finds itself after a few years development. MH

5. Clonakilla Shiraz Viognier Strong with plenty of push and length. A great leader. AM

6. Paringa Reserve Pinot Noir Powerful, long and relentless. AM

7. Henschke Hill of Grace Takes ownership of an important place on the field, really asserting it's quality in any situation. GG

8. Penfolds Grange Provides the anchor to the pack. Often causing worry in the coaches' box who try to hide it away. Irrepressible and will always lead with great strength. MH

9. Mount Mary Pinot Noir A great link between the forwards and the backs. It's also very hard to resist a cheeky sip! GG

10. Bass Phillip Reserve Pinot Noir Beautifully controlled with natural balance, silky smooth, yet brings energy and vibrancy. A proven performer. MH

11. Thomas Braemore Semillon Sleek, focused and speedy. Runs a scintillating line, intense and precise with the backbone to tackle anything. DB

12. Brokenwood Wines Graveyard Vineyard Shiraz Thick-skinned and intense, took the tough road to ensure its place. Strong, consistent and displays great technique. MH

13. Tyrrell's Vat 1 Semillon Lighter in style, but consistently backing up. AM

14. House of Arras EJ Carr Late Disgorged A great-looking wine ideal for fancy occasions, kicking off the celebrations with a stylish finish. GG
15. De Bortoli Noble One Never fails to finish things off in style. AM

http://www.gourmettraveller.com.au

 

Champagne Krug will not release a 2012 wine despite the 'exceptional potential' of the vintage, its chef de cave has said.



Eric Lebel told Decanter.com the 2012 vintage would be used as a reserve wine for Krug Grande Cuvée.
'2012 was characterised as a low yield harvest which subsequently, of course, led to reduced volumes. Therefore, our choice has been to privilege the 2012 wines for future recreation of Krug Grande Cuvée that will stay at the disposal of the oenology team over the next 15 years.’
He added, 'The priority for the House of Krug has always been the annual recreation of the Grande Cuvée. This year’s blending will use more than half the total volume of wines from 2012.' Although the 2012 growing season was reported to have been one of the most difficult in the history of Champagne, major producers, including Dom Perignon and Philipponnat, have announced their intention to declare a 2012 vintage. 'The potential is there for the 2012 to be an excellent Dom Perignon,' the house's chef de cave Richard Geoffroy told Decanter.com at an event to mark the release of the 2004 prestige cuvée.


http://www.decanter.com

 

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