October 2007

Dear Friends of Monolithos

In this month’s newsletter, we shall look into the pros and cons relevant to the wine filtering debate.

Wine filtration, and to a lesser extent, fining, remain subjects of controversy among wine professionals and wine lovers. To filter or not to filter, that is the question.

The purpose of filtering is to remove sediment, solid impurities, grape skins, dead yeast, etc., from the wine. Although filtering may help to clarify the wine, it is also accused of stripping wine of flavour and character, and there is a trend towards very light filtration or even no filtration at all.

In the early days of filtration after World War II, it was a dangerous procedure because historically, many filters before the 1980's were made from asbestos. Technology has removed health dangers and cleaned up wine, but the arguments about filtration refuse to go away. While filtration has been a support of commercial wine production for decades, the range of available technologies has increased and improved, and winemakers have become smarter about how to maximize the usefulness of filtration and minimize the potential side effects. Any dispute over the effect of filtration today concerns the taste of the wine.

In the late 1980’s, the subject became fashionable and captured the imagination of the public, resulting in a new marketing issue. Unfiltered wines were presumed by some to be of better quality, because they had not had some part of them stripped out. However, blind tasting conducted with wines that were available both from the same producer and in a filtered and unfiltered form, showed repeatedly that the unfiltered wines were "dirtier" and exhibited more flaws.

There is the school that argues filtration is always necessary for stability in the bottle. An unfiltered wine is a less stable wine. More chemical reactions take place in the bottle over time, simply because there are more elements present. There are yeasts still present for instance, and they can start up fermentation if there's any residual sugar left in the wine. Unfiltered wines are more likely to go off, and in commercial terms, that's another negative point.

The other side argues that a carefully made wine, red wine in particular, which has gone through barrel ageing, should not need filtration, either early or before bottling. To take the opposite case, Beaujolais Nouveau generally lacks aroma and flavour because it has been heavily filtered so that it can be drunk in a stable condition within two months after harvest.

It is admitted that most young and healthy wines, if left long enough under good conditions, would eventually reach the state of clarity within a few months. It is also argued that, while filtration may be necessary for ordinary commercial wines, too heavy a filtration can indeed rob a fine wine of some of its complexity and capacity to age. Filtration does remove some macromolecular components that may not have a direct mouth-feel component, but these macromolecules help to stabilize flavour and texture and do, in fact, contribute to this important area of wine of textural and flavour components. It is also pointed out that unfiltered wine will develop greater complexity with age than filtered ones. This is because a greater number of different chemical reactions are likely to occur during bottle ageing, since essential constituents have not been removed from the wine.

There is also the perception among at least some consumers that unfiltered wines are somehow superior or more "natural" than wines that have been filtered. This attitude has been encouraged by wine marketers who put the message on the wine label, sometimes even the front label, that the wine has not been filtered. Wine writers promote, and consumers seem to accept, the view that filtration might remove delicate features of a wine’s aroma and palate, so the best filtration is no filtration.

The pragmatic winemaker knows that there are serious risks involved in bottling a wine with an unknown load of bacteria and, perhaps, yeast. Filtering largely removes that risk and, therefore, it is often standard procedure. When the term "unfiltered" appears on a wine label, it serves as notice that the wine inside may be less than perfectly clear and contain more than a usual amount of sediment. That said, however, wineries are under no legal or moral obligation to reveal to what degree or whether or not a wine has been filtered.

The vast majority of wine in the marketplace, even at the very high end, goes through one kind of filtration experience or another in order to achieve some combination of clarity and microbial stability. If the wine is not filtered, there is a chance that the residual population of bacteria (and sometimes yeast) will grow in the wine after bottling and cause it to go cloudy, to develop a smudgy deposit or even some off-tastes and aromas. Cloudy wine is difficult to sell, and sometimes getting a white or blush wine clear and bottle bright without using some kind of filtration is difficult. Consequently, practically all commercially produced white and blush wines are filtered before they are bottled.

Proponents of filtering will tell you that it takes nothing out of the wine or that if it does, it is only temporary. After the shock of filtration the wine will recover in a month or so and will age in the same way as its unfiltered counterpart. In his book on wine-making, Emil Paynaud argues that the purely mechanical (as opposed to chemical) action of filtration cannot possibly have a negative effect on the quality of wine, because the foreign substances in suspension and the impurities that form the lees do not have a favourable taste function.

Today, and particularly when using mechanical harvesting, rotten grapes are usually picked and pressed along with healthy ones; the must is then filtered to take away the bad taste. If the filtration is not carried out, some impurities and bacteria may get into the bottle. An unfiltered wine is more likely to go off, because it contains impurities which may cause an unfavourable chemical reaction.

There has been a huge body of research done since Emile Peynaud's time on macromolecular level of influence of fining and filtration. The reality is that proper filtering may involve a lot of new equipment, knowledge and considerable trial and error. After all, filtering could harm the wine if the sulphite levels are too low, and the filtering introduces enough oxygen to cause spoilage, or if the filter and all the hoses and connectors are not absolutely sanitary and infect the wine. Filtering also removes some elements that contribute to flavours and aromas, so winemakers need to be judicious and conservative with this technique to avoid "collateral damage" that leaves the wine clean but lifeless. A number of connoisseurs, members of the wine trade and particularly wine critics, are under the increasingly popular notion that unfiltered wines, because they are manipulated less and therefore considered more authentic, are superior in quality.

However, unfiltered white wines are very rare, because consumers are bothered if they find sediment in a bottle of red wine and are totally frustrated if they discover sediment in one of the whites. After all, whites are often rejected if they have tartaric acid crystals in the bottom of the bottle. These crystals are formed during cold weather, unless the wine has already been chilled and filtered in the winery to remove them before bottling.

Filtering wine is mainly for commercial reasons, not simply for making a better wine. Wine should satisfy consumer’s expectations. Most people, apart from finding a taste that they like in the wine, whether red or white, expect it to be clear and bright and free from extraneous bits. Wine producers should offer wines that the consumer likes. No restaurant wants wine that the customer will reject. It is safer to offer a bottle of filtered wine that does not need decanting and has a lower incidence of rejection.

Whether to filter or not has been debated by winemakers as long as there have been filters. Some winemakers feel the only way to make wine is the “natural way”, letting the wine clear on its own, even if it does take a year or so. Other winemakers filter their wine to clear it so they can reduce the possibility of bottle ageing problems. A clear wine is more appealing, and the colour is brighter.

Filtering may make a wine drinkable sooner. A sterile or fine wine filter will remove most yeast cells that may cause sediment and possibly re-fermentation The real issue is that not all filtration is equal. A sterile filtration is better than wine that is not stable in the bottle. Filtration takes out solids in varying degrees, depending on the fineness of the filter pads. The disadvantage of filtering is the possible reduction of colour and tannins. After all, for every gain in winemaking, there is some sacrifice. Let your fruit hang until it has fully matured and you have to deal with higher alcohols. Raise your fermentation temperatures to gain some complexity and you sacrifice some fruitiness.

Like most aspects of wine, there is no absolute right or wrong. Filtering is a tool. Like any tool, it can be misused, or used with great skill. In the end, it all depends on the individual consumer. For many, it can be more of a visual thing than a flavour issue. Some people are put off by a wine that is not completely clear, while others feel a cloudy wine is more “natural”.

Wine News and Information

Last summer the grapes in the Lazio region, around Rome, ripened at least 20 days early. In the northern regions of Veneto and Trentino, the home of refreshing Italian sparkling wines, the grapes were ready to pick in early August, three to four weeks early. In Sicily, there was a rush on how to find seasonal workers; red grapes were ripening in early September, a month early. It may be a simple climate quirk or even a cyclical pattern, but some growers across this lush agricultural region are ready to believe that global warming is taking a toll on their traditions and business.

It has been a year of inversions. While the north of Italy basked in a July heat wave, the south suffered an unusual rainy season, meaning a northern boom of succulent early grapes has been offset by a bust of sorts in the south, where a deadly fungus spread through vineyards, cutting yields in wine-rich Sicily — one of Italy's top four wine regions — by 30%. Consequently, Italian wine producers are forecasting their lowest production in 50 years: 1.14 billion gallons, down 13% from a year ago, along with an increase in prices of up to 30%, said Giancarlo Prevarin, president of the Italian Winemakers Association. Some producers claim that the grape harvest is smaller, but the quality of the fruit is rich, more flavourful and sweet. The heat hastened the ripening, and the lack of rain intensified the natural sugars.

Australia's unrelenting drought looks set to slash the 2008 grape harvest by up to half, driving grape growers and wine producers out of business and forcing a structural change in the industry. At least 800 grape growers — more than 10% of the industry's 7,500 growers — are likely to go out of business.

The drought is having most impact in the Murray Darling Basin of southeastern Australia, which produces up to 65% of Australia's wine grapes. The majority are used for the production of high volume varietal wines, signalling a possible end to the low cost wines which have built Australia's export industry. The regions on the Murray Darling rely heavily on irrigation water and the rivers have been depleted.

Italian police have confiscated bottles of wine with labels depicting Hitler and other Nazis. The wine, produced by Udine-based Vini Lunardelli, is from a range featuring famous — and infamous — historic figures such as Karl Marx, Winston Churchill, Napoleon and Mussolini. The bottles from the “Der Führer” line were seized on the grounds that they constitute “a glorification of the perpetrators of crimes against humanity”, according to the Agence France Presse. Andrea Lunardelli, marketing and distribution director, said the range — launched in 1993 with labels of Che Guevara and Mussolini — was a marketing strategy to attract new customers to higher quality wine. “In fact, the Hitler labels were not our idea, they were specifically requested by customers in Germany and Austria,” Lunardelli told decanter.com. “The public prosecutor accuses us of being Nazi apologists,” he said. “But this wine is not bought by skinheads; it's bought by normal people.”

Monolithos Monthly News

The back-breaking, hand-intensive labour of harvesting at Monolithos vineyards was completed by 17 September 2007. The grapes were hand-picked in the early morning hours before the autumn sun had a chance to warm the vineyard. After each session, the fruit was transported directly to the winery as quickly as possible to avoid any undesirable oxidation of the grape juice that can occur once it has been exposed to the air. At Monolithos Winery, we keep grapes/must from each vineyard in separate, stainless steel tanks. After de-stemming , crushing, pressing and fermentation, the various wine are evaluated before any blending takes place towards the end of October.

We thank you for your continued support, take care and remember that:

"Men are like wine – some turn to vinegar, but the best improve with age." — Pope John XXIII

If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his “Fig Tree Villa” in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995.

Regards from all of us here at Monolithos

September 2007

Dear Friends of Monolithos,

This month, we take a closer look into the grape berry anatomy and attempt to explain briefly how its constituents influence wine quality.

The small fruit of the vine is the fundamental element from which the amazing adventure of wine making begins – small, coloured berries producing the juice which originates endless styles of wine. There is no sure and reliable evidence about how “wine” was discovered, in particular, how a small berry, rich in sweet juice, could materialise into a beverage very different from the original matter.

The grape is the fruit of the vine, and it develops in bunches as a consequence of the fecundation of flowers. The grape berry is fixed to the stem, and this part is rich in water and minerals. It also contains tannin that can impart to the wine a certain pungency (stem taste) and a grassy tang that can negatively affect the taste of wine. This is why, based on the variety of grapes and the type of wine made, the berries are de-stemmed.

From a winemaking perspective, the grape berry has three major types of tissue – flesh, skin, and seed. These tissues vary considerably in composition, and therefore by extension, they contribute differently to the overall wine composition. The bulk of wine is derived from the flesh of the grape. Because of this, the composition of wine can be manipulated by simply changing berry size. As a general rule, wines made from smaller berries will have a higher proportion of skin and seed derived compounds.

The grape berry's appearance is usually round or stretched. It is covered by the skin whose thickness varies according to the grape variety, and represents 5% to 12% of a mature grape’s weight. The skin of the grape, which is covered by a waxy-like substance, is rich in pectin, cellulose, aromatic substances and polyphenolic components. These are commonly known as tannins, and are responsible for the colour in red wines, as well as for the structure and astringency. Both aromatic substances and polyphenols contained in the skin can be extracted by means of maceration (the procedure of leaving the grape skins and pips in contact with the juice). The quantity of extraction is proportional to the time of maceration.

Grape juice, both of the white and the red berried species, has a greenish yellow colour, therefore when the maceration of the skin in the must is completely avoided, it is possible to obtain white wines from red grapes. The skins of red berried grapes are macerated in the must with the explicit purpose of giving colour to red wines and to extract aromas and tannins. Likewise, a short maceration of the skins – usually a few hours – can be used for the production of rose wines with red berried grapes. It should, however, be noted that the quantity of colorant substances contained in the skin of red berries grapes depends to a great extenton the grape variety and, therefore, every red grape will have different colorant capacities and qualities.

Another component of the grape is the pulp or flesh. This makes up 80% of the weight of a bunch of grapes and is, therefore, the most important part. It is colourless and is composed of water, sugar (glucose + fructose), three main acids (tartaric, malic, and citric), pectin, several mineral elements and especially potassium and nitrogenous substances which constitute the main source of food for yeast. It also contains enzymes and vitamins. The area which is just under the skin is rich in tannins and aromatic substances, sugar and acids. The middle part has the highest concentration of sugar and acids.

In the inner part are the pips which are rich in polyphenols and are of a very astringent nature. These will be extracted during the pressing of berries. There can be two, three or four pips or seeds per berry, which constitute 4%-5% of the bunch weight. Seeds are of relatively minor importance in winemaking, although if they are crushed, the bitter tannins they contain are released.

In white winemaking, the contact time between juices and seeds is short (a few hours) and the effect of tannins from seeds is minimal. However in red winemaking, the prolonged contact during maceration and fermentation means those tannins are very likely to be dissolved in the finished wine.

By pressing the berries, we obtain the must which is made from the above-mentioned liquid and solid substances. Water is the fundamental element and represents about 70%-80% of the must. Sugar constitutes 15%-30%, whilst acids form 0.5%-1.5% and, as already explained, there are other substances such as minerals, vitamins, polyphenols, aromatic components, pectin, nitrogenous substances, enzymes and micro-organisms (yeasts, bacteria and moulds).

The grape berry is essentially an independent biochemical factory. Beyond the primary metabolites essential for plant survival (water, sugar, amino acids, minerals, and micronutrients), the berry has the ability to synthesize all other berry components (for example, flavour and aroma compounds) that define a particular wine. The grape is a fruit, with an unusually complex balance of delicate ingredients. It appears unique in its ability to mimic the smells and flavours of other fruits, depending on how and where it is grown. In warm climates, a versatile white grape variety can evoke smells of pineapple, mango and other exotic aromas. In the much cooler regions, the same variety could smell steely and austere, rather like wet stones, with flavours ranging from citrus to apple.

The essence of wine lies predominantly in its colour, aroma and flavour. It is the seemingly endless diversity of these attributes that keeps the consumer fascinated by wine. Wine would not be as popular as it is today without this wide range of fruit aromas and flavours. Wine is also rich in minerals and proteins. Minerals such as potassium and calcium are picked up from the soil by the vine roots and interact with the acids to influence the taste of the finished wine. Proteins are derived from the grape pulp, and can cause problems by making the wine cloudy if they are not treated appropriately.

Winemakers are therefore continually seeking new – and rediscovering old – techniques to enhance grape character and to positively influence the sensorial diverse qualities of wine. An understanding of berry anatomy, when and where berry components are produced, is the first step in understanding the rationale behind managing wine style in the vineyard. Many advances have been made in understanding how the grape berry develops and the components that are important in wine. During the last few decades, the quality of wines has undoubtedly improved as a direct result of being able to manipulate the grape berry through production practices.

Wine News and Information

In what scientists are hailing as the greatest breakthrough in a generation, Australian researchers have identified the aromatic compound that produces the black pepper smell in red wine. Boffins at the Australian Research Institute spent eight years trying to find the compound, dubbed Rotundone, which was discovered last year, but kept secret while patents were secured. The black pepper aroma is typical of many top-end Australian Shiraz wines. The discovery could revolutionise winemaking, enabling winemakers and winegrowers to alter the way they produce their wine in order to minimise or maximise certain flavour characteristics.

“Once you know what the compound is, you can find out what, in the vineyard or winemaking process, creates it, and therefore maximise it,” said Jamie Goode, author of The Science of Wine and wineanorak.com. “It might help make better, cheap wine,” he said. Top Australian winemaker Bruce Tyrell agreed, telling an Australian newspaper that the discovery would help the “more commercial end” of the wine industry, but that at the top end, he was more “inclined to take what nature has given me”.

Italy's first official 2007 harvest preview, published by Unione Italiana Vini, predicted that this year's vintage will be the earliest harvest in the last 30 years. The report says picking will begin an average of 15 days earlier, with a possible 5% decrease in yields, stressing that climate conditions during the next few weeks will be of vital importance to both aspects. In what mirrors harvest conditions throughout much of northern Europe, weather patterns have brought the usual growing cycle forward by around three weeks.

However, not all producers and regions are expecting an early harvest. For southern Italy, it is estimated that harvest conditions are more or less on track, as weather conditions throughout the year have been less extreme.

Monolithos Monthly News

In August, we began testing the fruit for physiological ripeness and flavour before we decided which vineyard was ready for harvest. Sugar readings were taken from each block on a regular basis. We checked the colour of grape seeds to see if they had developed a brownish hue (a sign of truly ripe grapes).

Once the harvesting decision has been taken for a particular location, the grapes are hand-picked in the early morning hours before the sun has had a chance to warm the vineyard. The clusters are placed into small picking buckets, which are then loaded into a small truck. The cool fruit is then transported to the winery for processing. Traditionally, “Neropies” vineyard, planted with “malvasia”, is the first site to be harvested and this year’s crop was collected during the third week of August. In September, we plan the harvesting of “pygadhia”, followed by “ayiasmata” locations.

We thank you for your continued support, take care and remember that,

“Appreciating wine requires knowledge which comes largely from wine-tasting experiences.”

August 2007

Dear Friends of Monolithos,

This month’s newsletter will examine some factors influencing the most “mystifying” aspects of wine appreciation – that is, the ability to predict the ageing capacity of a wine.

It is widely acknowledged that there is no precise way of doing this. Instead, it is a “best guess” scenario, based on one’s ability to analyze the clues found in wine tasting.

Like everything else, wine has a finite lifespan. Wine is almost (but not quite) unique among foodstuffs, in that it has the capacity to improve with age. The factors that allow a wine to age are quite complex and poorly understood. Only after the grapes are harvested and the wine processing and winemaking decisions have been made, can the wine ageing cycle begin.

Of course, viticulture and winemaking techniques will affect a wine’s ageing potential. For example, the separation of the skins from the must can be done at any time during fermentation. If the separation is done shortly after the beginning of fermentation, the result is a good red colour with a minimal amount of tannins, and the wine may be consumed very young. If the extraction of tannins is high, the wine will require longer ageing.

There are many types of grapes, many methods of production, a great variety of storage conditions and an overwhelming number of personal preferences. Mature wine is a delight. Wine held too long is wasted. It is a shame to devote years of effort to cellaring, only to have your wine die in the bottle because you didn't enjoy it when it was ready.

Broadly speaking, there are three stages of wine ageing. The first stage is oak or barrel ageing where the water, alcohol and acid present in wine extract chemicals, sugars and flavours from the wood. This stage can take anything from one week to two years, and the rate of extraction drops off hyperbolically with time. We shall elaborate on the barrel issue in one of our next newsletters.

The second stage of ageing is bottle ageing, where slow, chemical reactions combine with chemicals in the wine to produce new flavours that were not present when the wine was bottled. Wines that are meant to be aged a long time have a high level of tannins when they are bottled, from the time it was in contact with the grapes skins and oak. These tannins help preserve the wine, but over time attach themselves to chemicals in the wine and settle out. Because of this, tannin is known as a fining agent. Wines with high levels of tannin taste bitter (like chewing on a used tea bag) when they are young and become smoother or more mellow as the tannin level drops. Some of the sharper/harsher flavours present in young wines are removed by the tannin and settle out as well.

The third stage of ageing occurs once you open the bottle and expose the wine to air. Some wines benefit from this more than others, and some people decant wines into wide-mouth carafes to "allow the wine to breathe". The breathing process allows strong odours to bleed off, and oxidizes the wine by bringing it into contact with the oxygen present in air. Too much breathing time, or leaving wine in a half empty bottle for several days, can ruin the wine through too much oxidation.

Perhaps the most significant stage of ageing starts once a wine is produced and bottled, that is when the bottle-ageing process begins. Wines in the bottle age through a series of complex chemical processes, some catalyzed by the presence of oxygen and some catalyzed by various enzymatic changes in the wine’s chemical structure.

Most white wines will intensify in colour from a very pale straw to a deep gold, sometimes ultimately to brown. Red wines, which may start life almost black, change over time to purple-red, brick-red and, like a very old white, eventually to tawny-brown. Red wines can become incredibly complex and velvety, with those astringent tannins from their youth softening to smooth silkiness.

The four most significant inherent qualities that provide clues to the ageing potential of a wine are the amount of alcohol, acid, fruit and tannin (for red wines). Furthermore, the ageing capacity of a wine is influenced by a number of factors, such as the oxygen absorbed during processing and bottling, the size and fill of the bottle, and the storage conditions of the wine.

High alcohol (above 13.8% to 14%), will give a wine a certain “hotness” and it will taste slightly sweeter. High alcohol is a major concern. It is not intrusive as long as there is a lot of fruit to go with it. In evaluating young wines, we may come across and be impressed with a wine sporting 14.5% alcohol that seems to have enough fruit to age for 8 to ten years. If we are wrong, however, the fruit will diminish in a few years, but the alcohol will still be 14.5% and the wine will be out of balance. High alcohol wines often do not age well.

The big breakthrough in understanding wine ageing has come in the way tannins are managed by winemakers. Tannins are important for ageing because they act as a natural preservative, preventing oxidation. The tannins can either come from the grapes themselves or from being aged in wood, usually oak. Grape tannins come from the skins and pips of the grapes, and are what you taste on the finish of most red wines. Grape tannins are better than oak when it comes to ageing, hence grapes like Cabernet Sauvignon, with thicker skins, have a better ageing potential.

In general, wines gain complexity and lose fruitiness as they age. Tannic red wines also mellow and become softer as they age. Once a wine reaches maturity, it will usually plateau before slowly going downhill. Different grapes make wines with different ageing profiles. As an example, most Cabernet Sauvignons will age for longer periods than, say, most Merlots.

Acid too can act as a preservative, although like tannin, the ability of acid to aid in the ageing process is due largely to the amount of balancing fruit in the wine. This is especially true for white wines that have little to no tannin present. Wines high in acid but also possessing a strong core of fruit are excellent candidates for ageing. Over time as the fruit begins to fade, the acid will act to maintain the structure of the wine, thereby allowing the wine to age more gracefully. Age-worthy wines may, in fact, seem too acidic when young, but the acidity will reduce over time and the wine can come into balance as long as the other elements are there and the wine has plenty of fruit. The combination of alcohol and acidity (and in some cases sugar) acts as a preservative, and will prevent microbiological spoilage of a wine stored in a properly sealed container.

Oxygen poses the greatest threat to properly aged wine, since too much oxygen can greatly accelerate the ageing process. Bottle fill is important because the fill or ullage (the distance between the bottom of the cork and the top of the liquid level in the bottle) is an indicator of the amount of oxygen present in the bottle, which in turn will greatly influence the ageing of the wine. Less fill, or more ullage means that more oxygen is present within the bottle. Too much ullage, marked when the fill of the bottle is below the midpoint of the shoulder of bottle (the shoulder is the upper curved portion just beneath the neck of the bottle) is also a sign that the bottle has probably seen dramatic and rapid temperature changes during its storage, which can also act to prematurely age, or even spoil fine wine. Remember that wine in half-bottles will age more quickly than in 750ml bottles.

The French drink a lot of wine, and spoilage of newly bottled wine was a problem that greatly concerned them in the mid-1800s. Thus, the great French scientist Louis Pasteur was asked in 1863 to find out why some wines tended to go bad soon after bottling, and he found that too much contact of the wine with air promotes the growth of vinegar-producing bacteria. Yet small amounts of oxygen also allow wine to mature. Apparently, there is enough oxygen dissolved in wine to last it for many years, even when wine is stored in an airtight bottle. This dissolved oxygen reacts slowly with compounds in the wine to mature them, and may continue to react after maturity to cause the wine to deteriorate.

For many years of bottle ageing, no material is known to be better than cork. However, after a long time the corks may deteriorate and fragment, causing the wine to leak out and allowing air to enter. Very expensive wines, which are aged by collectors for many years, must be opened and re-corked after 25-30 years.

Another concern is that higher temperatures will result in undesirable chemical reactions taking place that were either too slow or non-existent at the lower temperatures. This is as important an issue as speeding up changes that have a desirable effect on the bouquet of a wine as it ages. Bottle ageing of wine is a result of many chemical changes taking place over time. Each of these reactions occurs at a certain speed or rate, and each reaction is affected differently by temperature changes because each has a unique natural energy barrier that must be overcome for the reaction to occur. Of course, very high temperatures for even relatively short periods can lead to nasty reactions, producing compounds with foul odours and “off-tastes”. This situation undoubtedly prevails at temperatures above 32°C (90°F). Excessively high temperatures for several hours will surely have a detrimental effect on a wine’s chemistry with the production of off-flavours resulting from oxidation and other undesirable reactions whose rates have been dramatically increased by the higher temperature.

Serious wine collectors store their wines in wine cellars or use special home storage systems for wines they buy specifically to age. Storing wine in particular conditions can also affect the rate at which wine ages. It has been observed that the lower the temperature, the slower the maturation. The proper storage of your wine bottles is as important to long-term ageing as any of the other aspects that can influence how a wine ages.

Wine intended for ageing should be stored under the following conditions:

. The temperature should be between 10°C (52°F) and 12°C (55° F).

. The temperature should be constant without fluctuation.

. The storage area should be dark and free from sunlight.

. The storage area should be free of vibration.

. The humidity should be between 50% and 70%.

. Bottles should be stored on their sides so the corks can remain damp.

Most wines on the market today are designed to be ready to drink when you purchase them and do not need to be aged. A wine may survive for a long time in the bottle and still be drinkable. Almost all wines, if properly stored, tend to improve somewhat with age. But there is too much emphasis placed on ageing wine. Every wine has its natural life span: it improves during youth, reaches its prime, and declines in old age. About 75% of the wine produced in the world is as good when a year old as it is ever likely to be and will only deteriorate after its third birthday. A light, fresh style does not require ageing. In some respects, many of today's best reds are never better than when they are first released, when the fruit is robust and strong and the winemakers' artful seasoning with new oak and blending of the best cuvees of wine from the estate are so apparent.

Concluding this short analysis, one can deduce that age is widely overrated in wines. A very small proportion of wines benefit from extended bottle maturation, and even fewer absolutely require it. But it is these few which can benefit magnificently from 20 years of bottle ageing, that cause people to associate age in a wine with quality. In cellars across the globe, there are probably large numbers of wines that would have been much better enjoyed by their owners if drunk in their youth. Some wines are genuinely long-lived. However, not every wine will taste heavenly after 10 or 20 years. Most will become oxidized, and taste abominable.

Wine News and Information

Drinkers in English-speaking countries are more frequent consumers of wine than those of other major export markets, according to a new report from Wine Intelligence. A survey of 11,000 wine consumers in 11 countries found 56% of those in the UK were most likely to drink wine two or more times a week, followed by Australia on 55% and the US on 54%. Frequent consumption was less prevalent in Denmark (38%), Japan (31%) and Finland (24%). "Among wine drinkers in the English-speaking markets, wine tends to play a more central role," said Richard Halstead, operations director of Wine Intelligence. "It's being drunk at the end of the day or with a meal, and has become less of an occasion-led drink. In somewhere like Japan, wine is much more for formal occasions and for on-trade venues where people go maybe once a week." Only around two-thirds of consumers in Germany or Switzerland ever drink wine in the on-trade, compared with scores in the nineties or high-eighties for all the other markets covered. The strength of Riesling in the German market singled it out as the only one where Chardonnay was not the most preferred grape variety. Eighty-one per cent of wine drinkers in Australia, and 80% in the UK and Ireland, had drunk Chardonnay within the past six months. The report describes Sauvignon Blanc, Pinot Grigio and Riesling as "distant runners-up". In reds, Merlot and Cabernet Sauvignon shared popularity across most major markets, with Shiraz the next most popular in Australia, Denmark, Ireland and the UK, and Pinot Noir taking third spot in Switzerland, Finland and Canada. Wine drinkers in Japan have a narrower repertoire to choose from compared with other markets.

The EU's wine reform proposals – including allowing blends from grapes grown in different countries – have been branded “dangerous” by AOC producers. The European Commission recently set out its proposals for a major overhaul of the European wine industry, which include offering producers over €7,000 per hectare to uproot vines, banning chaptalisation (adding sugar to wine), and major changes in labelling rules. The package will cost €1.3bn per year, and will come into effect in 2008-09 if approved by EU member states.

The proposals also aim to make producing varietal wines easier by authorising blended wines to be made from the same grape grown in different EU countries. More producers would also be able to list the grape variety and vintage on wine labels, even if they do not currently have designation of origin (DO) status, such as France's AOC. However, producers of DO wines said the proposals are “dangerous”, as the location where the grapes were grown could become the sole factor in awarding DO status.

Monolithos Monthly News

Spraying continues every three weeks until the end of August, or two weeks before harvesting. Spraying allows the plant to fight off grape berry moths, spiders, wasps and weeds. Also powdery, downy mildew, and grey rot are prevented.

At the winery wine-making equipment is cleaned and maintained and prepared for the processing of this year’s crop. Roughly three to four months after flowering of vines, the grapes can be harvested.

We are pleased to inform you that as from this month, Monolithos wines are available at the Sunrise Beach Hotel in Protaras. The hotel enjoys one of the most privileged beachfront locations in Cyprus, sitting on a long stretch of fine, golden sand that meets the calm, clear blue waters of the eastern coast of Cyprus. The large terrace of the Panorama Restaurant, with magnificent views of the sea and pool, is a popular location for dining. The restaurant offers a wide choice of specialities from all over the world. Dinner is frequently accompanied by the tunes of live music and themed dance shows. The Hotel’s tavern, just a few steps from the beach, is decorated to resemble a traditional village tavern and specialises in Cypriot cuisine. It also has a large terrace overlooking lush gardens and the sea. Monolithos Cabernet Sauvignon is becoming a hot favourite among local and foreign guests of the hotel.

We thank you for your continued support, take care and remember that:

"There can be no bargain without wine." (Latin saying)

If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his “Fig Tree Villa” in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995.

Regards from all of us here at Monolithos

Intro...

It is a pleasure to announce that as from now, I shall be producing a regular bulletin under the title “Wine Dimensions”, aimed at oenophiles and friends on all aspects related to wine, and in particular to Cyprus wines and my production here at the Monolithos Winery, in Pachna.

Why “Wine Dimensions”?

Wine is many things. It is art, science, friendship, passion and love. A glass of wine can be a lesson in history, tradition, geography, culture, medicine, philosophy, psychology, religion and much more. It is, therefore, a multidimensional subject .Wine has been around for thousands of years, from ancient civilization to modern times and it has been enjoyed by many – from peasants to kings.

It is only necessary to visit a wine shop to realise the immense variety of wines available on the market. It is part of Wine Dimensions’ mission to help you select what to buy for your cellar, or something to accompany your pizza, or what to choose for a special occasion. However, wine lovers tend to be more interested than the average consumer in how their product is made. Furthermore, for a full appreciation of wine, we need to understand the varying elements that create it. While wine-making can be complex, its essential purpose is to deliver pleasure, either by itself, or as part of a meal.

But perhaps one of the best things about wine culture is the habit of asking questions. Please share your comments, questions and suggestions on any aspect of wine. Ideas for future articles are also most welcome.

I hope to disseminate information that will interest and enthuse you and make you feel part of the exciting world of wines, and more specifically the wines of Cyprus. I aspire to be informative, personal and frank; to convey the joie-de-vivre of wine with a cultural perspective. I don’t pretend to know everything about wine, but fortunately, there is no right or wrong when it comes to wine opinion. Wine, like life itself, is a long series of many shades of grey, more than black and white. However, not many will dispute the truth of Benjamin Franklin’s words:

“Wine makes daily living easier, less hurried with fewer tensions and more tolerance.”