BWBC Newsletter. 2018/19 Subscriptions. only $40

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1 BWBC Newsletter Contents Next Meeting Wednesday 18th April, 7.30pm Speakers Adam Dickson Winequip Roger Pounder BWBS Equipment Competitions April Beer - Ale Chris Bills Trophy Beer - Larger Steve Potiuch Trophy March Results Sparkling Wine not available see page 6 Social Calendar page 5,6 Duty Roster page 7 Banner Photo - Rose and Grapes McLaren Vale Adam Dickson At the April meeting we are delighted to have as guest speaker Adam Dickson from Winequip. Adam will be speaking on the topics of malo-lactic fermentation, the problems assocciated with the process and how to fix them, and Finishing Tannins The purpose of adding tannins is to increase the sensory profile of the wine, stabilize the color and add structure and mouthfeel. Finishing tannins are usually near the bottling stage to wine aging to impart character that may be lacking from the grapes or barrel. Winequip Winequip supply a broad range of equipment for wine makers and brewers, suppling both home users and the industry, as well as yeasts, chemicals and test equipment. Winequip is a major sponsor of ANAWBS - please support them. 2018/19 Subscriptions only $40 Subscription for the 2018/19 financial year MUST be paid by the 30th of April. The subscription fee was set at the February AGM at $40. If you fail to renew your membership by 30th April your place in the BWBC will be allocated to somebody on the waiting list. Pay at the meeting or by EFT- details page 7. Excommunication date is 30th April No Exceptions Blackwood Winemakers and Brewers Club Inc. April 2018

2 The black snake is now legal Adding water to must is now legal in Australia under specific conditions. The Australia New Zealand Food Standards Code - Standard Wine Production Requirements Section 7c now states that Water may only be added to wine, sparkling wine and fortified wine to facilitate fermentation if the water is added to dilute the high sugar grape must prior to fermentation and does not dilute the must below 13.5 degrees baumé This change in the standards gives the wine maker a legal tool for now adjusting the baumé to more manageable levels and produce wine with lower alcohol content. In the vineyard at harvest time as Philip White writes in his article The wine industry s year of the snake, which was published in The Indaily. Many things influence alcoholic strength. Like rain: places like the Hunter Valley, for example, often can t pick at ideal ripeness because sub-tropical rains turn the ground to mud, limiting human pickers access to the crop and ensuring big harvesting machines sink to their axles. If it rains too much the sugars and alcohols plunge; if it rains more modestly, ripening continues, often too quickly, but nobody can get in the vineyards. In regions where the vineyards are more garden-like, and less industrial, the dependence on human pickers is greater, so the timing of harvest is often determined by the availability of labour. Get a heatwave without a corresponding influx of workers and you have to wait till they arrive, by which time your wine could have gone from 13.5 alcohols to 17 or more. Same with harvesting machines: these are very, very expensive and in limited numbers. If things go through the roof, you have to put your vintage in the harvester queue. Stuff gets too ripe. If you have water, you can add it to your harvest via the vine roots, but it s illegal to add in the winery. After persistent lobbying by the Winemakers Federation of Australia and the Australian Grape and Wine Authority, lobbyists had argued, when the ability to add judicious quantities of water has no adverse effects on human health (in fact, may even provide health benefits); involves no consumer deception; maintains wine authenticity by ensuring the product s characteristic features arise from the harvested grapes; takes into account particular climatic and other production conditions; is based on the reasonable practical need to enhance the organoleptic qualities and consumer acceptance of the wine and ensures the addition is limited to the minimum necessary to achieve the desired objective. Coinciding with this change in the legislation, research by University of Adelaide PhD candidate Olaf Schelezki suggests that limited amounts of water added at the start of fermentation does not have a dramatic impact on key parameters such as colour, tannins, volatiles and sensory. In some cases, it may be a better option than adding low alcohol wine, another way to reduce alcohol levels in the final product. But it won t cover up for bad harvest decisions. In the first year (2015), Schelezki was blessed with what others considered a curse. A heatwave in 2015 saw the potential alcohol in the Cabernet Sauvignon grapes in his trial vineyard increase by nearly three per cent in barely three days. This produced a control wine coming in at 18 per cent alcohol and badly needing some attention. To bring the alcohol level down he used two approaches: replacing up to 30 per cent of the juice with water or 40 per cent with a green harvest wine of about 4.4 per cent v/v made from grapes harvested at veraison. In both cases he was surprised about how little happened. Despite a significant change in the liquid component, the wine itself was not greatly affected (unless high substitution rates were used leading to marginal changes). The key appears to be that the ratio between liquid and solids was not changed. What is important to note, however, is that both the quality and the character of the wine was largely retained. It was a very overripe crop, very shrivelled fruit with almost port wine aromas and dried fruit, and these characters prevailed despite lowering the alcohol content, Schelezki said. It was not a great wine and the process did not change that. In this case it would have been better to avoid the problem and harvest earlier. The 2016 vintage, which included Shiraz along with Cabernet Sauvignon, was closer to normal, producing a control wine at 15.5 per cent alcohol: one that might be open to stylistic tweaking but didn t need drastic attention. This time both treatments had a slightly greater (but still not dramatic) effect on the wine, with water proving the better option. Schelezki suspects the reason is that water, unlike green wine, does not bring with it any unripe grape characteristics of its own, and is added in a lower quantity. There are still a number of questions to be answered, however, including why the impact on Shiraz was different to that on Cabernet Sauvignon. During 2017, the focus was on comparing water as a juice replacement with simply adding water into the ferment. The data is still being analysed, but there is an early in- Blackwood Winemakers and Brewers Club inc. Page 2

3 dication that there is very little difference when bringing alcohol content down by 1 per cent. It s a very complex topic because once you add something or take something away you change something else, and that can have a domino effect. However, Schelezki is pleased to be able to show that adding water is really not the big deal that some people have been perceiving it as, and is particularly benign in comparison to some other approaches to lowering wine alcohol content. For more information and details of his research Olaf Schelezki presented a video on his results. This can be viewed at it s part of The Australian Wine Research Webinar Program. Sources Philip White :-Indaily - Adelaide s independent news March 27th 2018 Wine Australia:- some-good-news-about-water-and-wine The Wine Research Institute Wine Research Webinar Program GM Beer A genetically engineered yeast makes beer taste of hops without any actual hops. The yeast could help make brewing beer cheaper and more sustainable. Hops are the flowers of the hop plant Humulus lupulus. They give floral and bitter flavours to beer, but their high cost contributes to the price tag of craft beers. What s more, growing hops uses lots of water and energy, and the amount of flavour they impart varies. So Charles Denby, Rachel Li and colleagues at the University of California, Berkeley, set out to create a yeast that produces some of the chemicals responsible for the flavour of hops. They focused on two, linalool and geranoil, that are known to be crucial to the flavour. Mint and basil plants have enzymes that make these chemicals, so the team found and then inserted the genes responsible into yeast. The resulting strains of yeast made beer with more consistent levels of linalool and geraniol than beer made with hops. A tasting panel said the beer was hoppier than two beers flavoured with real hops, and reported pleasant flavours like orange blossom. We were hoping to be on the same range as the dry-hopped beers, says Denby. Being rated as hopier was very encouraging. Denby says it takes 50 litres of water to grow enough hops to make one pint of beer, so cutting back on their use could lessen our overuse of water. From new Scientist March 20th 2018 Thanks to Roger Pounder Tasmanian Sparkling Wines - setting global benchmark, running rings around champagnes In 2014 Ed Carr was our guest speaker at the November meeting where he spoke about his foresight and firm belief in the potential of Tasmania as Australia s best sparkling fruit resource that was the driving force behind the company s 1995 decision to produce Tasmanian prestige cuvée, evolving into the House of Arras range. December 2002 marked the exciting release of the 1998 Arras - the first vintage made from 100% Tasmanian fruit. On Sunday the 8th of April ABC Landline aired a great documentary about Tasmanian Sparkling Wine Production. In the introduction one of Australia s top champagne and sparkling wine critics, Tyson Steltzer, said Tasmania s sparkling wines are now a global benchmark. In 2016 the House of Arras took out the Best Wine in Show at three capital city wine shows, trumping every still wine in the country, he said. And late last year, the House of Arras was named the Best Australian Producer at the International Wine and Spirit Competition in the United Kingdom. That s never before happened in history. The House of Arras s winemaker, Ed Carr, said such accolades were unimaginable five years ago. It s not just the House of Arras; it s all the other brands that are coming along, as everybody can see the potential of Tasmanian sparkling, Mr Carr said. It just proves it s getting very serious. Ed is one of the wine makers featured in this video, the program can be viewed on ABC ivew available till the 8th May. Blackwood Winemakers and Brewers Club inc. Page 3

4 Autumn Wine Sales NV Sparkling Shiraz All of the wine the club bottled at the November 2017 bottling has now been sold. We would like to thank all members who purchased the wine. In March 2017 the club was able to source a limited quantity of Sparkling Shiraz from Patritti Wines. This proved very popular with the members and sold very quickly. This year we have been able to obtain some more of this outstanding sparkling wine for sale to members and friends. To add to the variety on offer we have also been able to obtain a limited quantity of Sparkling Chardonnay Pinot, a very nice 2017 Pinot Grigio from Accolade Wines and 2017 Merlot from Patritti Winery. As always we ask members to consider buying these wines and to promote them to your friends and colleagues. All wine will feature a special BWBC 40th anniversary label. Our next club bottling is planned for August. By shifting date back to August from November we are trying to spread the club activities more evenly throughout the year. The committee is in the process of deciding on a winery and venue. To order the wine please contact Ian maxfield at the next meeting or ph This premium sparkling Shiraz shows an alluring dark garnet colour and a bouquet of rich, complex fruit and oak development. Rich, full bodied flavours are evident on the palate, which has a drying finish. A superb choice for events, pre-dinner drinks, BBQs, and special occasions. NV Sparkling Chardonnay Pinot Tasting Notes Pale straw with youthful hues, this sparkling wine is crystal clear with a fine persistent bead. The bouquet shows lifted citrus and strawberry fruit characters. The palate exhibits fresh berry fruit flavours, soft and creamy light yeast characters with a fine structure. It finishes with a lively effervescence and a crisp natural tangy acid finish. Winemaker s Notes Gentle pressing of fruit in the winemaking process ensures minimal extraction of phenolics giving a soft palate. Prominence of malolactic fermentation gives added complexity and creaminess. A fresh acidity ensures the palate finishes crisp and dry. This sparkling wine is made in a fine brut style blended from the classic varieties of Chardonnay and Pinot Pinot Grigio Tasting Notes Light straw in colour with fresh notes of lime citrus fruit and hints of spice. Limey, citrus flavours and hints of pear with a crisp crunchy acid finish. Winemaker s Notes This wine exhibits a crisp palate of poached pear and a refreshing citrus finish. A perfect accompaniment to seafood and an array of Seafood and Asian dishes. This wine spent 3 months maturation on lees Merlot This is a very limited special release of their 2017 Merlot, for the BWBC memebers. At the committee tasting it was found to be an exceptional Merlot, very smooth with great fruity characteristics. Blackwood Winemakers and Brewers Club inc. Page 4

5 Social Program Film /Dinner Night Sunday April 22nd 5.30pm Mitcham Cinemas Cost - $37.50 includes 2 course dinner, wines and film of choice Limited Number (55) BOOK NOW more information on page 6 Bus Trip Friday May 25th Adelaide Hills Cost - $40 Includes lunch Limited Number (57) 8.15 am Leave Blackwood Morning Tea - Anembo Park - Littlehampton Prancing Pony - Totness - Beer tasting Howard Wines - Nairne - Wine tasting Lunch - Johnstone Park - Balhannah Nepenthe Wines- Balhannah -Wine Tasting Beerenberg Farm - Hahndorf 5pm Return to Blackwood Ann-Marie and Berni have organised a very interesting itinerary for this years bus trip. There is a mixture of beer, wine and a taste of local farm products, something for everybody. BOOK NOW ANAWBS 2018 Presentation Day September 30th 1pm Waite Campus Christmas and Presentation Day Sunday December 2nd 12oon Blackwood Football Club lunch, wines, drinks. Details in later newsletters. Apple crush Lenswood Sunday May 6th 11am Geoff Trenorden s property, Tregarthen Road Summertown. Head north from Summertown on Tregarthen Road. Look for the Apple Juice sign on right. This is a combined gathering with The Winemakers and Brewers Club of Adelaide. The crushing is limited to 1200lts. Once the 1200 litres is filled there will be no more orders taken. This is a great social day. Please bring food for a barbecue, the Club s barbecue will be available. Please note orders for juice must be in by 20th April. To place an order contact Michael Lineage preferably by mclineage@bigpond.com or ph Anniversary Order Apple Juice Now 40th Year Celebration Luncheon Sunday July 22nd Fully catered Lunch Catch up with old members Displays of early club records and photos BOOK NOW more information on page Wine Bottling The committee is currently planning to hold the bottling day in August. More information will be in later newsletters. Social Event Bookings Bookings for all the social events can be made by contacting Ian Maxfield at the meetings or Ph Blackwood Winemakers and Brewers Club inc. Page 5

6 Film / Dinner Night Sunday April 22nd 5.30pm Mitcham Cinemas 2 course dinner, wines and film of choice Menu Main Roast Beef-Gravy, Baked Potatoes, and vegetables (GF) Beer Battered Fish, Chips and Salad( no grilled) Vegitarian Dish Desert Pavlova-Fresh Fruit (GF) Passionfruit cheesecake Some of the films on offer The Party In Sally Potter s new dark comedy THE PARTY, Janet (Kristin Scott Thomas) is hosting an intimate gathering of friends in her London home to celebrate her political ascension, while her husband, Bill (Timothy Spall), seems preoccupied. Janet s acerbic best friend, April (Patricia Clarkson), arrives and others follow, some with their own dramatic news to share, but an announcement by Bill provokes a series of revelations that gradually unravel the sophisticated soiree, and a night that began with champagne may end with gunplay. Death of Stalin When tyrannical dictator Joseph Stalin dies in 1953, his parasitic cronies square off in a frantic power struggle to become the next Soviet leader. Among the contenders are the dweebish Georgy Malenkov, the wily Nikita Khrushchev and Lavrenti Beria -- the sadistic secret police chief. As they bumble, brawl and back-stab their way to the top, the question remains -- just who is running the government? The Guernsey Literary Potato Peel Society In 1946 a London-based writer begins exchanging letters with residents on the island of Guernsey, which was German-occupied during WWII. Feeling compelled to visit the island, she starts to get a picture of what it was like during the occupation. $37.50 per head Book now Contact Ian Maxfield at the next meeting or ph Please nominate menu preferences when booking Limited Number (55) March Sparkling Wine Competition Ron Head Trophy Unfortunately due to the difficultly in getting judges at this time of the year, the results for this competition are not available at the time of publication. The wines will be judged by the staff of Patritti Wines Anniversary Anniversary Luncheon July 22nd 12noon Blackwood Memorial Hall (next to our regular meeting place) Catered 2 course lunch Wine, Beer and coffee supplied Historical display of material Interviews and talks by some of our long term members Great chance to catch up with members past and present $30 per head Book now Contact Ian Maxfield at the next meeting or ph The committee is planning a luncheon on Sunday July 22nd to celebrate the 40th anniversary of the founding of The Blackwood winemakers and Brewers Club. To make this a memorable occasion and to celebrate the history of the club, the committee would like to gather as much historical material as possible. There are great gaps in the club records, from 1992 to 2005, who were the presidents, secretaries, treasurers were there any newsletter produced? If you have any photos of club activities, old meeting minutes, newsletters, wine labels, membership list, or just verbal recollection etc we would love to hear from you. New Members We would like to take this opportunity to welcome the following members to the Blackwood Wine Makers and Brewers Club Brenton George Andrew Selfried Blackwood Winemakers and Brewers Club inc. Page 6

7 Thanks to our ANAWBS 2017 Sponsors Please support them. Clovelly Park Web Development Members are pleased asked to wear their name tags to all meetings, it helps to get to know who is who and particularly helpful for new members to get acquainted. BWBC Loan Equipment The BWBC has an extensive range of equipment available for loan to members for use with your wine and beer making activities. Contact the property officers Bill Neubauer or Roger Pounder Members Duty Roster 2018 Those rostered for duty are asked to arrive at 7pm to help set up for the meeting and then clean up afterwards. All members are asked to wash, dry and place in the provided trays their own tasting glass. If you are unable to attend on your rostered day can you please arrange with another member to cover your duty. April May June John Callus Errol Fisher Greg Jackson Bob Morton John Starr Victor Cardillo Glenn Glasson Shirley Jansen Brenton Pain Richard Williams Bob Carmichael John Godden Peng Kang Nathan Crase Dean Swinden Andrew Williams * The hall needs to be set up with tables and chairs in groups for tasting sessions. Blackwood Winemakers and Brewers Club Inc. 2018/19 Committee Brian Ferris President Bernie Morgan Secretary Ian Maxfield Treasurer Committee Members Richard Blake Deputy President Membership Ann-Marie Speaker Co-ordinator Franklin David Lewis Technical Officer Lindsay Elliott Competition Co-ordinator David Tulloch Newsletter, Website Clayton Fisher Social Committee Gavin Pennell Ian Di Bartolo OH&S Property Officers Bill Neubauer Roger Pounder st Aid Officers Des Williams Life Members Chris Bills Bob Morton David Tulloch Ron Head Steve Potiuch David Lewis Glenn Snook Postal Address PO Box 755 Blackwood SA 5051 Web site Meetings 3rd Wednesday of each month except December 7.30pm Venue Blackwood Memorial Hall 21 Coromandel Pde., Blackwood Newsletter Editor David Tulloch Deadline 2nd Wed. of each month. Contact davidt@internode.on.net You can transfer payments for Wine purchase, Club fees, Social activity fees and other payments directly to the BWBC bank account. Bank - Westpac Blackwood BSB Account Number Account Name - Blackwood Winemakers and Brewers Club inc. Blackwood Winemakers and Brewers Club inc. Page 7