This portable invention helps you choose the right wine for your next dinner

Intro:

Valoa Brix is a device that measures the sugar content of a beverage in a bottle without opening it using its unique laser reflection technology. It can measure sugar in white wines, red wines, sparkling wines, liqueurs, and even clear juices.

.

Measuring of sugar level is important:

There can be several reasons including:

1. Wine tasting is an art and many people aren’t very good at knowing the quality of a wine based only on labeling. Valoa Brix allows people to do that without opening a bottle. Same can be done for other liquours and clear juices.
2. Some people have medical reasons for restricting the sugar amount in their diet
3. The technology is cool. A geek or a technologist would thoroughly enjoy using this gadget

Call for Action and Contact Information:

The goal of this project is to raise $100,000 by November 29, 2015. The funds raised will go towards production and manufacturing. We would really appreciate if you could cover our story in your publication to provide us some media exposure.

The World’s Taking a Shine to Sparkling Wine

Changing attitudes fueling frothy growth!

The holiday season is fast approaching and once again the annual ritual of focusing on sparkling wine has begun. While all producers of sparkling wine have done a terrific job making what was once almost exclusively a wine of celebration more commonplace, the truth of the matter remains that sales soar over the holidays, and sadly, people still refer to more or less all sparkling wines as Champagne. I hope the irony is not lost on them as they increasingly look outside of Champagne to satisfy their bubbly desires.  While consumers can be forgiven for mistaking sparkling wine for Champagne, the wine professional cannot, and stocking one’s shelves with the right blend of sparkling wines for the holidays is as crucial as it is difficult, as the perception of sparkling wines evolves.  While they always say that past performance is not a guarantee of future returns, sparkling wine trends over the recent past show clear indications that warrant our attention.

Certainly the monster in this discussion must be the phenomenal rise of Prosecco. I hear my colleagues cringing at the very mention, thinking who in their right mind would compare the two wines? That is a question that is difficult to answer, though according to recent sales data millions of people are making Prosecco their sparkling wine of choice. Globally, with 307 million bottles sold, there was more Prosecco sold in 2013 than Champagne, who finished in close second with 304 million bottles.1

While such a slight advantage might seem an anomaly in a close race, Prosecco production in 2014 clocked in at closer to 400 million bottles!2 It is no longer a contest as Prosecco has become the most popular sparkling wine in both the UK as well as the favorite imported sparkling wine of the USA.3

Prosecco has almost single handedly been driving the recent growth in Italian wines, accounting for the lion’s share of the 25% increase in sparkling wine production the country enjoyed in 2014.  While Prosecco is undoubtedly the great sparking wine success story of recent years, that story may be peaking as demand outstrips supply and the average price of a bottle of Prosecco flirts with the $15 price point. Brands such as Barefoot, with $67 million in sales in 2014, (third highest sales in the USA for sparkling wines4) and Cupcake ($30 million and eighth most sold sparkling wine brand in the USA4) continue to hold the line on pricing, putting pressure on both the Prosecco market as well as the sparkling wine market in general. It’s only a matter of time before even high volume brands begin to edge up in price.

As pricing creeps up, Prosecco must reckon with competition from producers both near and far. In Italy, just to the west of the Veneto, one finds a bevy of terrific sparkling wines that blend a moderately fruity character with the complexities ageing on the lees gives traditional sparkling wines. While some of these wines are ambitiously priced to compete with the top sparkling wines of the world, many remain powerful players in the high stakes value wines category.

From Lombardy we have Franciacorta, produced in the traditional style primarily from  Chardonnay and Pinot Noir grapes, though some Pinot Blanc and a drop of Gris is not uncommon. Franciacorta has slowly come into its own over the last two decades as producers have learned that they are not Italy’s answer to Champagne, but rather a unique expression of that magical blend of varieties and environment that we call terroir. Consumers have been responding positively with 2014 sales of Franciacorta up 10% over those from 2013.5  While Prosecco has been a global phenomenon, Franciacorta continues to rely heavily on their domestic market, as exports remain stubbornly under 10% of the 15 plus million bottles produced annually.6

With so much inexpensive sparkling wine, and Italian sparkling wine in particular, in the marketplace, it’s not surprising to see Franciacorta continuing to struggle for traction on retail shelves.

Just as Franciacorta is fighting for our attention, a new Italian player is emerging in the market. From Trentino, snuggled between Lombardy and the Veneto, TrentoDOC is capitalizing on the crisp mountain whites that emerge from the abrupt hills of the region to create a wine that is both unique, yet comfortably in the traditional style. With 39 producers and an annual production of some 9 million bottles7, they would seem to be but an annoying thorn in the foot of the larger regions, but consider that two of those producers are Ferrari and Mezzacorona and you can see that there will be marketing power and prowess shouldering the heavy lifting here. The smaller producers, who for the most part really are small with an annual production averaging just 15,000 bottles, might just appeal to the geek end of the sparking wine market as folks work their way through Italian sparklers in search of something new and different.

If we needed any additional evidence of the growing complexity of the sparkling wine market, consider the world of diversity these three small regions of Italy provide, just a scratch of the surface of sparkling wine trends and global production. While one can offer a broad overview of the situation, you have to get out there and experience all these wines yourself in order to understand this glorious diversity. I can touch on Italy, and will offer insight into some of the new world options for sparkling wines below, but with bubbles being produced from Brazil to Ontario, England to Tasmania, cataloging them all is too great a task for a simple article. The wine professional needs to taste, explore, and discover. While there is no better place to explore sparkling wines than ProWein, Dusseldorf’s annual homage to the global wine industry, I continue to see wine professionals shying away from the large scale tasting event. In response all I can say is that ProWein, the only wine event exclusively for wine professionals, is the only place where you have the access, and the time to truly explore the world of wine. Whether at the Champagne lounge or visiting with the 100s of sparkling wine producers showing their wares, ProWein allows attendees unprecedented access to wines and winemakers that can help us all understand the nuanced differences between Franciacorta, TrentoDoc, and yes, even Champagne.

Champagne, after all, remains the benchmark by which all sparkling wines seem to be judged, though price seems to be playing a crucial role in the continued growth of Prosecco and méthode traditionnelle alternatives such as Spain’s Cava. While Prosecco gets all the attention today, Cava continues to soldier on as the affordable méthode traditionnelle option each holiday season. With exports that on a bottle basis exceed those of champagne, 154 million bottles compared to Champagne’s 149 million, Cava remains a significant player, particularly at the less expensive end of the market, where prices for big brand Cava remaining under $10 a bottle.

As mentioned, we now have sparkling wines from the new world, with Brazil being a big player, and even Peru offering up some convincing examples, but perhaps the most surprising development in the world of sparkling wines comes from the bridge between new and old worlds. England pushed the boundaries exploring and settling the new world, and today they are fast becoming a player in the sparkling wine industry. Shocking at first, but when one realizes that the chalky soil that forms the foundation for Champagne continues north, through those white cliffs of Dover and under the English countryside it all starts to make some sense.

Producing some 4 million bottles of bubbly a year, English sparklers are not yet a threat to Champagne who exports nearly 33 million bottles to the UK annually8, but the wines are winning awards, attracting critical attention, and in a recent blind tasting, bested some well known Champagne9.  With this attention it will not be surprising to see both sales and production grow for these wines, though on an appropriately modest scale.

While England’s sparkling wine industry is taking off, the US market continues to be dominated by its own domestic production. With a modern 50-year history of traditional sparkling wine production to draw on, and the freedom to experiment, one of the top producers in the US is located in New Mexico, it’s no surprise that the ever-adaptable Americans have carved out a large slice of the market for themselves. They even have sparkling wine from pineapples made on Maui, and it’s actually delicious. Ultimately, for the true aficionado I suspect that the increasing complex and distinctive sparkling wines emerging from the Pacific Northwest, Oregon in particular, will be grabbing headlines and winning blind tastings sooner rather than later.

Pineapple wine, Peruvian wine, and we haven’t even mentioned Germany’s Sekt (third in global sparkling wine production10) or Russia’s booming business (fifth globally10) or Argentina’s 150 producers11 exploring the country’s rich potential for producing world-class bubblies. There is obviously much more work to be done here. the trends all point towards increased production of sparkling wine, global consumption of sparkling wine, and competition in the marketplace, and to stay one step ahead we must stay informed. Book a trip to ProWein 2016, International Trade Fair for Wines and Spirits (March 13 – 15 in Düsseldorf, Germany) and discover what the world of sparkling has to offer!

Gregory Dal Piaz has been involved with wine for over three decades, in restaurants, retail, and writing. Editor-in-Chief of SimplyBetterWines.com, he has spent 2015 researching and writing in Chianti for a book to be released next year.

The Differences Between Wines

As any vintner will tell you, the worldwide variations in a vineyard’s terroir – location, elevation and exposure – can deliver wildly different results from the same grape.

There are over one hundred and fifty varieties in production but here, we look at just six:

Chardonnay

A hugely versatile grape, chardonnay is traditionally synonymous with white burgundy and is a crucial ingredient in the customary recipe for champagne. Easy to grow and ripen anywhere in the wine world, it’s known for its lack of strong flavour. In Chablis, for example, the cool climate, limestone clay and variations in terroir lend the grape inimitable qualities of minerals and green hay as well as longevity in bottle. In Australia, by contrast, maturation in barrels (rarely done in Chablis) gives it its distinctive “oaky” flavour.

Cabernet Sauvignon

Cabernet Sauvignon has journeyed far across the world because it can age to produce reds of great subtlety and complexity. When grown in warm climates like California’s, it is sold unblended where it makes good, tannic wine capable of drinking much earlier than its European counterpart. In Bordeaux it is blended with Merlot and Cabernet Franc and its tannins, flavours and colour help to create reds of incomparable subtlety and longevity.

Pinot Noir

Wine writers and winemakers often refer to this grape as “elusive”, and outside France only New Zealand has come close to the intricacies of its reds. With flavours of game, raspberries and cherries, delicate reds from its natural home in Burgundy are cherished the world over for their sensitivities to terroir where the grape’s complexities express themselves like nowhere on earth.

Riesling

Pronounced rees-sling, it has one striking similarity to Cabernet Sauvignon: it produces different wines in different parts of the world. But despite being a white grape, it also has something in common with Pinot Noir: they share a sensitivity to terroir. Aromatic and delicate, Riesling wine gives hints of flowers and lime, reaching its peak in parts of Alsace and Germany where it accounts for the majority of Germany’s best whites. Yet elsewhere in Germany it makes amazing sweet wines, lending itself perfectly to botrytis or “noble rot” which helps create the very best pudding wines.

Syrah/ Shiraz

Synonymous with powerful, heavier reds when grown in warm parts of Australia where it’s known as Shiraz, it takes on different characteristics in its European home in the Rhône Valley. The trick is to find a climate where it’ll ripen, but not too quickly. And in the Rhône, these climate sensitivities produce enduring and subtler reds with hints of chocolate and black pepper.

Sauvignon Blanc

Unlike Chablis’ chardonnay, sauvignon blanc whites are at their best when young. Scents of green fruits and an astonishing dryness help create its refreshing characteristics. It thrives on the northern tip of New Zealand’s South Island, where the unique soil gives it a distinct character when compared to greats of the Loire’s Sancerres and Pouiily Fumés.

Knowing your grapes means a better wine knowledge and with better knowledge comes an increased chance of finding your perfect wine. 

Signature Cocktails to Celebrate the Fall Season

Bella Vista 

–        2/3 oz Crown Royal

–        1-2/3 oz Apple Pucker liquor

–        2/3 oz Grand Mariner

–        Cinnamon

–        1 Apple slice

Pour ingredients into a shaker.  Shake well. Rim a martini glass with cinnamon sugar. Strain cocktail into martini glass and garnish with a fresh apple slice wedge. 

Brown Sugar Maple Old Fashioned

–        2 oz of Maple Whiskey (we use Jim Beam Maple, but Crown Royal Makes a fantastic maple whiskey as well)

–        2-3 maraschino cherries

–        1 small orange wedge

–        2-3 dashes of bitters

–        ½ teaspoon of brown sugar (be careful with the brown sugar, it’s easy to over-do it, and drastically changes the character of the cocktail)

–        Splash of cold water on top

Muddle the cherries, orange, brown sugar and bitters in the glass, fill it with ice pour in your whiskey, give it a little shake and top it with a splash of cold water.

Tuscan Fall Tini 

–        2 oz. Bacardi Big Apple Rum

–        ½ oz. Caramel Apple Liquor

–        ½ oz. St. Germain

–        Cinnamon

–        1 Apple slice

Add all ingredients into a shaker and shake with ice. Pour into a Martini glass with a sugared/Cinnamon rim. Garnish with an Apple slice.

Fall Storm (from Todd English’s Tuscany)

–        1 ½  oz. Jameson

–        ½   oz. Carmel Apple Liquor

–        3 oz.  Ginger Beer

–        1 Lime slice

Add all ingredients into highball glass. Garnish with lime.

Types of Beverages

Your body can tell you it’s time to drink, but it can’t tell you what to drink. That’s up to you. That’s why it’s important to learn how different beverages fit into your lifestyle.

While all beverages hydrate, some also provide important nutrients your body needs. Some relax you. Some energize you. Some simply satisfy your natural taste for sweetness – with calories or without. Some help you perform your best. And some can even help you manage health concerns. Any beverage can be part of a weight-maintenance diet. For many people who enjoy sweetened coffee drinks, soft drinks and other beverages with calories, this requires using good judgment when it comes to how much (portion size) and how often these beverages are consumed. Fortunately for those who watch their weight, there is also a wide variety of low-calorie thirst-quenching beverages, including waters, teas, coffee, and diet soft drinks.

Learn more about the types of beverages to help you incorporate a variety of beverages into your diet while balancing hydration, nutrition and lifestyle needs.

• Water
  • Bottled Water:
    The U.S. Food and Drug Administration (FDA) describes bottled water as water that is intended for human consumption and that is sealed in bottles or other containers with no added ingredients, except that it may contain a safe and suitable antimicrobial agent. Fluoride may also be added within the limits set by the FDA.Spring Water:
    Water that comes from an underground formation from which water flows naturally to the surface of the earth. Spring water must be collected only at the spring or through a borehole tapping the underground formation feeding the spring.Purified Water:
    Water that has been processed using methods such as distillation, deionization, reverse osmosis or other suitable processes to meet the criteria for purified water.

Mineral Water:
Water containing no less than 250 parts per million (ppm) total dissolved solids. Mineral water is distinguished from other types of bottled water by its constant level and relative proportions of mineral and trace elements at the point it emerges directly from the source.

Well Water:
Water from a hole bored or drilled into the ground, which taps into an aquifer (an underground layer of rock or sand that naturally contains water).

Artesian Water:
Water originating from a well that taps a confined aquifer in which the water level stands at some height above the top of the aquifer.

Tap Water:
Water that comes directly from a community water utility to your faucet or tap.

Sparkling Bottled Water:
Water that after treatment, and possible replacement with carbon dioxide, contains the same amount of carbon dioxide that it had when initially emerging from the source. Sparkling bottled waters may also be flavored, using natural or artificial flavors.

Tonic Water:
Carbonated water flavored with quinine and a sweetener like sugar, high fructose corn syrup or low-calorie sweetener. Quinine, from the bark of the cinchona tree, is used as the base flavor in most bitters.

Flavored Water Beverage:
Flavored, non-carbonated beverages that are very lightly flavored and sweetened with low- and no-calorie sweeteners. They may also contain additional ingredients. Close

• Milk and Dairy-based Beverages
  • Milk is available in many varieties, including whole milk, 2% milk, 1% milk, skim milk, flavored, powered, lactose-free, evaporated, condensed, and buttermilk.Milk is an excellent source of calcium and good source of other essential nutrients, including vitamin D, potassium, vitamin B12, riboflavin, phosphorus and protein.An 8-ounce glass of milk contains 300 mg of calcium, or about one-third of the daily recommended calcium intake for adults under the age of 50. In the U.S., cow’s milk is uniformly fortified with vitamin D to a level of 25% of the Daily Value per 8-ounce serving.

The fat content of milk significantly affects its caloric level. In the U.S., whole milk provides about 144 calories and 8-9 grams of fat per 8-ounce serving. The same size serving of 2% milk contains about half as much fat (about 5 grams) and 120 calories per 8-ounce serving. Skim milk is virtually fat-free and contains about 88 calories per 8-ounce serving. Close

• Soy-based Beverages
  • Many soy-based beverages contain an array of nutrients including protein, carbohydrates, potassium, B vitamins, iron, phosphorus and trace amounts of sodium and magnesium. Many are also fortified with nutrients, most commonly vitamin A, calcium and vitamin D, while some also have added riboflavin, zinc and vitamin B12. Soy contains fairly high levels of phytochemicals including isoflavones and phytosterols. Close
  • 100% Juice
    • The Dietary Guidelines recommend Americans consume nine servings (about 4.5 cups) of fruits and vegetables a day. Fruit and vegetable juices can count toward your intake, as long as the majority of fruit and vegetable servings come from whole foods.Most 100% juices are a natural source of potassium, folate and antioxidants, including vitamin C and beta-carotene. Many fruit and vegetable juices are also a source of phytochemicals, substances found in plants that may have health-protective effects. And, because juices are derived from fruit, they naturally contain fructose, a simple sugar found in fruit that provides carbohydrates and calories (energy).Juices are available in many varieties including fresh-squeezed, pulp-free, home-squeezed, not-from-concentrate, concentrate, flavor blends, fortified, and those that contain functional ingredients, such as plant sterols. Close
  • Juice Drinks
    • Juice drinks contain fruit juice, but at levels less than 100%. Some contain 50% fruit juice or more, while others contain 5% or less. Manufacturers are required to label the percent of real fruit juice in the product.

The nutrient content of juice drinks depends on how much 100% juice is used in the product and on whether any nutrients are added. In the U.S., the nutrition facts panel on juice drink packages provides information on juice content, calories, vitamins and minerals, and other nutrients. Close

• Coffee
  • Coffee is available in many varieties including caffeinated, decaffeinated, brewed, roasted, instant, flavored, iced and ready-to-drink.Plain coffee and espresso do not provide calories and but can contain trace amounts of vitamins and minerals primarily from the water used in brewing. However, cream, milk, sugar or other popular flavorings like chocolate and syrups commonly added to coffee can contribute significant calories. While a 12-ounce cup of coffee contains zero calories, the same size mocha latte coffee provides about 340 calories.Coffee also contains caffeine. Depending on how it is brewed, an 8-ounce serving of regular drip coffee provides about 104 -192 mg of caffeine. A 1.5-ounce ‘shot’ of espresso contains between 30 to 100 mg. Even decaffeinated coffee contains a small amount of caffeine, about 2 to 4 mg per 8 ounce serving. Learn more about caffeine.

Polyphenols, substances believed to have antioxidant properties, are found in coffee and may be beneficial to your health. However, studies examining the health benefits of coffee have found mixed results. Close

• Tea
  • Teas come in many varieties including herbal, caffeinated, iced, sweet, instant and ready to drink.Like coffee, tea does not provide calories, carbohydrates, protein or fat. Teas, particularly green and black, are good sources of flavonoids, substances believed to have antioxidant properties. Close

• Soft Drinks
  • Soft drinks are non-alcoholic carbonated beverages containing flavorings, sweeteners and other ingredients. Depending on the sweetener used, soft drinks may or may not contain calories. Soft drinks include regular, diet, low-calorie, mid-calorie, flavored, caffeinated and caffeine-free drinks.Soft drinks are carbonated by adding carbon dioxide into a beverage solution under pressure. Opening a soft-drink container releases the carbon dioxide in the form of bubbles. These bubbles intensify the flavor of the beverage.Most regular and mid-calorie carbonated soft drinks sold in the U.S. are sweetened with high-fructose corn syrup (HFCS), a calorie-containing carbohydrate that provides 4 calories per gram. A 12-ounce serving of regular cola-type soft drinks contain about 140 calories, or 11 calories per ounce. Mid-calorie cola-type soft drinks generally contain about half that much. Diet soft drinks contain virtually no calories and are flavored with low- and no-calorie sweeteners, including acesulfame potassium, aspartame, saccharin and sucralose. Learn more about sweeteners.

Soft drinks also contain small amounts of sodium, primarily from the water used in the soft drink plus nutritionally insignificant amounts of potassium and phosphorus. Close

• Sports Beverages
  • Regular sports drinks contain energy-yielding carbohydrates plus electrolytes, including sodium, potassium, and chloride. Most sports beverages are formulated to provide recommended amounts of energy to support optimal performance during prolonged physical activity and to help maintain fluid balance by replacing the electrolytes lost through perspiration. Close
  • Energy Drinks
    • The ingredients and nutrient content of various brands of energy drinks varies considerably. Energy drinks provide carbohydrates and caffeine and some contain B vitamins, amino acids and herbal extracts such as gingko.Although the caffeine content varies by brand, the typical energy drink provides about 70 to 85 mg of caffeine per eight-ounce serving. Learn more about caffeine. Close

• Alcoholic Beverages
  • The nutrient content in alcoholic beverages depends greatly on the variety of the alcohol. All alcoholic beverages provide calories from alcohol and carbohydrates. Beer also provides a very small amount of protein, potassium and phosphorus, while distilled spirits can contain few vitamins and minerals. Wine contains potassium, trace amounts of sodium and phosphorus, and some phytochemicals such as polyphenols and flavonoids.Alcohol yields 7 calories per gram – almost as much as fat and nearly twice as much as carbohydrates. Those who choose to consume alcohol should do so in moderation. Moderate alcohol intake is defined as the consumption of up to one drink per day for women and up to two drinks per day for men.Beverages are not only for drinking – you can also use them for cooking to create new flavor formulations or add a naturally sweet twist to a favorite recipe.