Terroirist: A Daily Wine Blog » Daily Wine News: Fine Rioja?
posted by Shelby vittek | Posted in Wine News | Posted on 11-17-2020 Terroir of La Rioja. Why is Rioja not considered a good wine? It is one of the most rewarding wine regions in the world, capable of deep and aging bottling. Yet too many people consider it a good quality glugger, argues Tim […]

posted by | Posted in Wine News | Posted on 11-17-2020

Terroir of La Rioja.

Why is Rioja not considered a good wine? It is one of the most rewarding wine regions in the world, capable of deep and aging bottling. Yet too many people consider it a good quality glugger, argues Tim Atkin at Club Oenologique.

On Tim Atkin's website, John Atkinson explores what climate change means for pinot noir and Burgundy. “If the immense influence of Burgundy belies its size - the framing and separation of the vineyards; small production; the use of "bourguignon" as an endorsement; terroirs composed entirely of externalities - then it is because desire seeks to reproduce the conditions (and language) that it most closely associates with sublime experience, even if these conditions do not guarantee anything. Not even good copies.

In Meininger's, Rebecca Gibb examines the issue of cultural appropriation in the marketing of wine in New Zealand.

In Wine Enthusiast, Sean P. Sullivan points out the handful of producers redefining Washington wine.

In VinePair, Sophia Bennett checks Idaho wine. “Idaho produces a relatively small amount of wine - about 160,000 cases per year - which is less than some Napa Valley wineries. And there is a long held belief that the quality of Idaho wine falls short. But that is all starting to change. "

Rootstocks are an integral and influential part of vines, so why don't we hear more about them? In decanterProfessor Alex Maltman delves into their history and looks at disturbing future trends.

In Vinous, David Schildknecht explores the “revealing Rieslings” of the 2018 vintage of Rheinhessen.


We would recommend either Wineworks Premium or Wineworks Superior as your first 30 Bottle Kit Wine. Both of these ranges are designed to produce a good quality wine that is ready to drink within 2-4 weeks but will benefit if left up to 6-8 weeks. Furthermore, they also have a great selection of wines to choose from.

If you’ve never made wine before or you simply don’t have any of the equipment or ingredients any longer then you could purchase one of our bundles. These bundles allie all the required equipment along with your prefered wine kit so that you can have everything delivered to your door and just get started. The Wineworks Superior Starter Bundles are a great choice if you want to keep the equipment budget down but still choose the quality of wine you’d like to go for. Whereas, the Wineworks Luxury Starter Bundles offer a better quality equipment pack and still let you choose from a great choice of wine packs.

The two most important aspects of making wine are Cleanliness and Temperature. Firstly remember everything that comes into contact with the wine should be cleaned and sterilised ( see below ). Secondly maintain a constant temperature between 21-26°C ( 69-79°F ). It is much better to be on the cool side and constant than hot one minute and cold the next. Airing cupboards are definitely no, no’s. ( See below )

Clean and sterilise all equipment. Here’s a selection of Sterilisers you can use and if you not quite sure which steriliser to go for then you can take a look at our Beginners Wine Making Part 1 - Cleaning, Sterlising

Wineworks Superior wines : These usually take 10-15 days to ferment, and a further week to clear. Again the wine can be drunk immediately but we recommend ageing it 4 weeks but you can leave it up to 12 months. The time you will leave it will depend very much on your stocks. So get plenty built up. The reds benefit more than the whites with ageing. Certain kits ( see the list below ) are suited more to the experienced wine maker and take around 4 weeks to ferment and then left for a further 2 weeks. These products does really benefit from ageing. All the packs we list in this section require little ageing.

As it’s new to you it will probably take in all 2 hours for your first batch. However, once you are used to it 1 hour is about the maximum amount of time needed. We would also point out bar the bottling side; it takes just as long to make 6 bottles as it does to make 30 bottles, so we strongly recommend you make the larger quantity. After all 6 bottles doesn’t go very far as we said before !

From our experience it is much better to maintain a constant temperature than a fluctuating one. We suggest 21-26°C ( 69-79°F ), although if it is cooler than this, it is not a problem, it just takes slightly longer to ferment. If you can’t maintain this then we supply three different forms of heating equipment : Brew Belt / Heat BeltThis is a simple insulated electric cable that wraps round your conteneur and provides a gentle heat. It is very souple and extremely easy to use. Heat Tray ( 4 demi/5 Gallon Fermenter ) This is like a flat tray that provides a gentle continuous heat that goes under the fermenter. Immersion HeaterThis drops into the conteneur, through the bung and can be thermostatically controlled to maintain the exact temperature. Similar to a fish tank heater. All these can be added to our starter kit packages. See our scène showing the variétés of heating equipment available for your fermentation.

It is important to clean

If you’ve made it this far, hopefully understanding a bit of what we’ve said, then you’ll want to know how much it will cost to get started ! As you may have noticed, we’ve put together a couple of equipment packs which include everything you need, and take the confusion out of buying. You can make your first 30 bottles of Wine for approximately £65. 00. That’s all in ( Equipment

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