An Uncertain Future for the World’s Most Iconic Sweet Wines

Is there a future for traditional sweet wines as global taste changes? Zachary Sussman explores the “uncertain” future for the world’s famous sweet wines, like Hungary’s Tokaji Aszú, in this article for Punch. Ironically, the examples that have fallen the furthest out of fashion—basically, port, Sauternes and Tokaji—were once revered as the coveted darlings of kings and counts and royal courts. It was by virtue of their sweetness, in fact, that they first gained international fame. Not only did high sugar contents prevent spoilage during the days before refrigeration, allowing wines to enter the export market as global commodities, but sugar also enjoyed luxury status at the time: The kind of intense sweetness found in a bottle of port or Tokaji was inseparable from its aura of aristocratic splendor….What’s next? Faced with declining sales and a wine culture that increasingly prizes the savory, the saline and the mineral, will these regions take the necessary steps to remain relevant? Or are they destined to survive as mere museum pieces? Our own Stetson Robbins weighs in on the shift away from traditional wine styles in Tokaj: Even at the sweetest levels, producers in Tokaji are moving towards a brighter, modern style. Hopefully, … Continue reading An Uncertain Future for the World’s Most Iconic Sweet Wines

What Is “Pét-Nat,” Really?

We are excited to introduce three new Slovenian “Pét-Nat’s” from Štoka. But what is “Pét-Nat” you may ask? In essence, it is an old method for producing gently sparkling wines that has become popular again. This article written by Zachary Sussman for Punch really describes the process and how it originated. As a form of fermentation, the technique pre-dates the so-called Champagne method by a couple centuries, at least in those areas of France—like Gaillac, Limoux and Bugey—where it has historically been practiced. Unlike the Champagne method, which enacts a secondary fermentation by adding sugar and yeast, the ancestral method allows the initial fermentation to finish in bottle without any additives, imparting a gentle carbonation by trapping carbon dioxide. Read the rest of the article here. Try the new Pét-Nat’s, or Peneče in Slovenian: Štoka Bela (Vitovska) Peneče 2014 Štoka Rosé Peneče 2014 Štoka Teranova Peneče 2014