Australians map wine yeast code

Australian wine researchers have become the first in the world to map the genetic code for wine yeast.

Researchers from the Australian Wine Research Institute started work on the code this year, after a four-year head start for their northern hemisphere counterparts.

The Institute's managing director, Professor Sakkie Pretorius, says the discovery means new strains of yeast can be developed without genetic engineering.

"To tailor-make your wine making process in such a way that you can shape your aroma profile, or the composition of your wine according to market specifications is absolutely critical, and that critical element in that process is the choice of yeast," he said.

Hanging with Australia's finest

It's a good week when two of Australia's most talented winemakers are in town.

That was the case recently when Penfolds' Peter Gago and Yalumba's Jane Ferrari were in Calgary.

Gago is the chief winemaker for Penfolds, and a tireless ambassador for the winery. His knowledge and relaxed demeanour make him one of the most charismatic wine educators in the business. When he's not overseeing Penfolds' considerable array of wines, he's on the road conducting re-corking clinics and hosting Rewards of Patience tastings.

Wine giant cuts assets

The restructure of its Australian operations announced by the world's largest beverage company Constellation Wine Australia could be just the start of a glut of wine industry assets on the market by the end of this year.

The company will be putting three of its winemaking facilities on the market, valued at about $200 million, rationalising its packaging operations, increasing prices, cutting its workforce and shedding about a third of the labels under its brand names.

At the same time, another beverage giant, Foster's Group, is also reviewing its Australian wine operations and there is speculation in the business media that the industry could be seeing a preview of the outcome.

CWA will be selling its winemaking facilities at Clare and Padthaway in South Australia, and Mount Barker in Western Australia, streamlining its product portfolio and adjusting fruit sourcing requirements to suit.

New pecking order for Aus wines

The established order of Australian fine wine is now being challenged by a new wave of winemakers and estates intent on the pursuit of winemaking excellence, according to Wine Australia.

And to showcase the new rivalries, Wine Australia and Wine Focus are bringing together some of Australia's best wines under one roof for an exceptional tasting experience.

Respected wine writers Max Allen and Campbell Mattinson have selected a list of wines that exemplify the Landmark Australia values of excellence and authenticity.

Together, they have chosen 10 wines that are established icons, and matched them with current expressions that they believe are the emerging stars of the same variety or style.

These wines are the core of an event titled 'Landmark: Great Australian Wines – Past, Present and Future' and include classics such as Grosset Polish Hill Clare Valley Riesling, Leeuwin Estate Art Series Margaret River Chardonnay and emerging stars like Torbreck 'The Gask' Eden Valley Shiraz and Bindi Quartz Macedon Ranges Chardonnay.

How will global warming change Australian wine?

This article discusses some of the ways that global warming effects wine production. Wine is a complex substance. A good wine is the result of an intricate process with many factors influencing the bouquet, the flavour, the longevity and the enjoyment of each bottle. That's why every wine is different; that's why we love the stuff. Vintages vary from year to year. Wines from different regions vary, even if made from the same grape varieties.

A major influence on wine quality is the temperature during few weeks before ripening. If it's too hot the grape makes lot's of sugar and no flavour compounds; too cold and there won't be enough sugar or flavouring compounds to make good wine.

Much of the quality of a wine depends on a group of substances called polyphenols, or phenolics. You'll hear wine buffs rabbiting on about them from time to time.